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5. Building Services

• Scope
• 5.1 Outcome
• 5.2 General Principles
• 5.3 Ventilation
  • 5.3.1
    • 5.3.1.1
    • 5.3.1.2
  • 5.3.2 Air flow direction
  • 5.3.3 Environmental contaminants
  • 5.3.4 Slaughter floors
  • 5.3.5 Cooling floors
• 5.4 Potable water
  • 5.4.2 Validation of potability
  • 5.4.3 Approved sources of potable water:
    • 5.4.3.1
    • 5.4.3.2
    • 5.4.3.3
    • 5.4.3.4
    • 5.4.3.5
  • 5.4.4 Back flow and cross connection
    • 5.4.4.1Compliance to legislation
  • 5.4.5 Dead ends and unused pipes
  • 5.4.6 Treatment systems
    • 5.4.6.2 Chlorine disinfection
    • 5.4.6.3 Ultra-violet light disinfection (uv)
  • 5.4.7 Potable water use
    • 5.4.7.1
    • 5.4.7.2
    • 5.4.7.3
    • 5.4.7.4
    • 5.4.7.5
  • 5.4.8 Hot water supply
    • 5.4.8.1
    • 5.4.8.2
  • 5.4.9 Steam
    • 5.4.9.1
    • 5.4.9.2
    • 5.4.9.3Approved water treatment products
• 5.5Non-Potable Water
  • 5.5.1
  • 5.5.2Non-potable water use
    • 5.5.2.1
    • 5.5.2.2
    • 5.5.2.3
    • 5.5.2.4
    • 5.5.2.5
    • 5.5.2.6
    • 5.5.2.7
    • 5.5.2.8
    • 5.5.2.9
    • 5.5.2.10
    • 5.5.2.11
    • 5.5.2.12
    • 5.5.2.13
• 5.6 Pipeline Identification
  • 5.6.1
  • 5.6.2
• 5.7 Drainage
  • 5.7.1
  • 5.7.2 Aerosols and vapour
  • 5.7.3 Location and size
  • 5.7.4 Prevention of contamination
  • 5.7.5 Material of construction
  • 5.7.6 Effluent and sewage
    • 5.7.6.1
    • 5.7.6.2
• 5.8 Lighting
  • 5.8.1
  • 5.8.2Distortion of colours
  • 5.8.3Breakage
  • 5.8.4Sanitary design
  • 5.8.5Illumination levels
• 5.9 Process Air and Other Gases

5. Building Services

Scope

This section applies to building services supplied to any food area and food support area within the following categories of premises:

AB, ME, PH, DSP, GIP, PPH, APH, RSH.

Section 5.3.1: Ventilation also applies to Section 7: Amenities.

Section 5.8.5: Illumination levels also applies to Section 7: Amenities, Section 8: Animal Holding Facilities and Section 13: Stores.

5.1 Outcome

Premises shall be provided with essential building services of a sanitary standard to ensure the hygienic slaughter and dressing of animals and the processing, packing, storing and transport of food, and building services shall be installed to ensure effective premises cleaning and maintenance.

5.2 General Principles

Principles of good sanitary design for building services are described in the following Sections 5.3-5.9.

5.3 Ventilation

5.3.1	Adequate ventilation shall be provided in all work rooms and amenities to:
5.3.1.1	minimise air-borne contamination of food;
5.3.1.2	control temperatures and humidity by removing excessive heat and water vapour.

5.3.2 Air flow direction

Ventilation systems shall be designed and constructed to ensure that air flows from food areas to byproduct areas, edible areas to inedible areas and cooked or finished food areas to raw areas. Air flow from warm areas to cold areas shall be minimised to avoid condensation problems.

5.3.3 Environmental contaminants

Ventilation systems shall be designed and constructed to minimise the entry of contaminating odours, dust, ash, vapour or smoke.

Ventilation systems should be designed to take into account such factors as the size of the premises, the number of persons working within food areas, heat gain (e.g. from equipment or food load), water emission, relative humidity, condensation and general climatic conditions. Air intakes should be located and constructed so that contamination from exhaust stacks, roof-deposited debris (e.g. faecal material from birds) or other environmental contamination cannot be taken into the process area. Air intakes to food areas should be provided with an effective filtration stage. Filters should be capable of withholding particles that have the potential to cause contamination of the food and process environment. The choice of filter should be in accordance with the conditions of use. This will depend on the nature of the product and process, and the size, nature and concentration of the particulate matter to be removed. All ventilation air to food processing areas should be filtered through air filters that at least comply with the standard set out in Class EU5, DIN 24-185 Part 2. Filters should be readily removable for replacement or cleaning.

5.3.4 Slaughter floors

Slaughter floors should be mechanically ventilated to give a positive air pressure within the working areas.

5.3.5 Cooling floors

Cooling floors should be mechanically ventilated with provision for humidity and temperature control if required.

5.4 Potable water

5.4.1

An adequate supply, volume and pressure of potable water with appropriate facilities for its storage, distribution and temperature control shall be available whenever necessary to ensure the safety and suitability of food and the hygienic operation of the premises.

5.4.2 Validation of potability

Before a premises can be licensed, validation that the water supply is potable shall be provided to the Inspector. Regular water testing shall comply with the requirements specified for the surveillance of potable water. Refer also to Manual 3.

5.4.3 Approved sources of potable water:

5.4.3.1	connection to public mains;
5.4.3.2	wells;
5.4.3.3	intakes from rivers and lakes;
5.4.3.4	reservoirs;
5.4.3.5	rainwater.

5.4.4 Back flow and cross connection

The water reticulation system shall be designed, installed and operated to prevent cross connections and back flow that may cause contamination of the water supply.

5.4.4.1Compliance to legislation

Relevant provisions of the following legislation, manuals and codes shall be adhered to for cross connection control and back flow prevention:

(a)the Water Supplies Protection Regulations 1961;

(b)the Building Act 1991;

(c)the Building Regulations 1992 and the Building Code (First Schedule to the Building Regulations 1992);

(d)Building Industry Authority (BIA) Approved Document G12 Water Supplies, referenced to Australian Standard AS 3500.1:1992 National Plumbing and Drainage Code, Part 1, Water Supply as a design method in the Verification Method G12/VM 1.

(e)In addition, the following specific requirements shall apply:

(i)The provisions of AS 3500.1 shall apply to any new premises and alterations to existing premises.

(ii)The provisions of AS 3500.1 shall apply to potable cold, warm and hot water reticulation systems. Devices shall be fit for the purpose intended.

(iii)The approval provisions of Section 27 of the Meat Act 1981 shall be adhered to in respect of alterations (including unapproved "as built" alterations) to potable water reticulation systems of licensed premises.

(iv)The approval provisions of Section 25 of the Meat Act 1981 shall be adhered to in respect of any proposal to establish a licensed premises.

(f)Applications for approval made under Sections 25 and 27 of the Meat Act 1981 shall be validated as satisfying the requirements of this standard by provision of an appropriate building consent or code compliance certificate issued, in terms of the Building Act 1991, by the territorial authority concerned.

5.4.5 Dead ends and unused pipes

The reticulation system shall not have dead ends or unused pipes that may cause contamination of the water supply.

5.4.6 Treatment systems

5.4.6.1

Where water supplied to the premises is found to be non-potable, disinfection or treatment devices shall be installed in the reticulation system to ensure that, at the point of usage, the water is potable.

5.4.6.2 Chlorine disinfection

Where a water supply is treated with chlorine, the chlorination system shall be designed and operated to ensure sufficient residual chlorine is maintained throughout the reticulation system. Refer also to Manual 3 and to Manual 2: Section 6.4.

5.4.6.3 Ultra-violet light disinfection (uv)

(a)If uv treatment is used, the disinfection unit shall be adequate to disinfect the maximum flow for the system it is to serve. Refer also to Manual 3 and to IS 2: Section 6.4.

Since ultra-violet disinfection has no residual sanitising ability and hence uv treated water can be recontaminated immediately after treatment, it is strongly recommended that there should be no holding tanks or reservoirs between the disinfection unit and the point of use.

 

(b)Ultra-violet treatment is not an acceptable substitute and shall not be used for the treatment of water instead of super chlorination when this action is required in standards for the management of potable water. Refer also to Manual 3.

5.4.7 Potable water use

Potable water shall be used for:

5.4.7.1	contact with food or, if water is used in food areas and food support areas, during the slaughter and dressing of animals and the processing, packing, storing and transport of food;
5.4.7.2	wet cleaning of all rooms, utensils, equipment, and drains in all areas where animals are slaughtered and dressed and food is processed, packed, stored or transported;
5.4.7.3	staff cafeterias, staff amenities, equipment wash rooms and hygiene equipment such as apron washes, boot washes, sterilisers and food area hoses, throughout the premises;
5.4.7.4	washing and cooling of containers used in thermal processing;
5.4.7.5	defrosting refrigeration evaporators.

5.4.8 Hot water supply

5.4.8.1	The premises shall have a supply of hot water that is sufficient to maintain the required hygiene standards in relation to the proposed operations and functions of the premises.
5.4.8.2	Hot water shall be provided at a minimum temperature of 82 0C at the point of use when it is used for the sterilisation of food processing equipment, floors, walls, gut buggies, etc., that are subject to contamination. Refer also to IS 2: Section 6.4.

The recommended mixed warm water temperature range is 38-44 0C at the point of use.

5.4.8.3

The use of insulation materials on pipes within food areas and food support areas shall not jeopardise the safety of food. All exposed insulation materials shall be able to be adequately cleaned under the normal conditions of use.

Hot water lines should be insulated and strategically positioned in order to maintain temperature. Mixing of steam and potable water is acceptable for producing hot water.

5.4.9 Steam

5.4.9.1	Steam used in direct contact with food or food contact surfaces shall contain no substances which may be hazardous to human health or may contaminate the food.
5.4.9.2	Steam shall be produced from potable water for the purposes of food processing or when mixed with other potable water.

5.4.9.3Approved water treatment products

Water treatment products for treating boilers and steam lines, where the steam may come in contact with edible product, which have been approved for use in premises licensed in terms of the Meat Act 1981 are listed in Manual 15: Approvals; "Chemicals".

5.5Non-Potable Water

5.5.1

Every water line conveying non-potable water shall be separate from potable water lines unless the connection is required for fire fighting purposes and the connection is made so as to prevent contamination of the potable water supply.

5.5.2Non-potable water use

Non-potable water, of a standard satisfactory to the Inspector, may only be used in the following situations:

5.5.2.1	fire fighting;
5.5.2.2	boiler water, except where used for food processing or mixing with other potable water;
5.5.2.3	toilets and urinals;
5.5.2.4	animal washes;
5.5.2.5	wash down for animal holding facilities;
5.5.2.6	paved areas, roadways, truck turning aprons, etc.;
5.5.2.7	wash down in the raw processing side of rendering areas;
5.5.2.8	conveying and washing of condemned material;
5.5.2.9	cooling towers and condensers;
5.5.2.10	washing down save-alls and external drains;
5.5.2.11	wash facilities for animal conveyances;
5.5.2.12	byproduct facilities (require the use of clean water);
5.5.2.13	drinking water for animals in animal holding facilities (requires the use of clean water).

5.6 Pipeline Identification

5.6.1	Every water line conveying water that is non-potable shall be clearly identified at all outlets and any other place where identification is necessary.
5.6.2	The identifying code shall meet NZS 5807: 1980. Industrial Identification by Colour, Wording or Other Coding.

 

All pipe lines should be identified at junctions, valves, outlets, both sides of wall penetrations and at any other place where identification is necessary.

5.7 Drainage

5.7.1

Drainage systems shall effectively remove solid and liquid waste and not jeopardise the hygienic slaughter and dressing of animals and the processing, packing, storing and transport of food.

5.7.2 Aerosols and vapour

Aerosols or vapour emanating from drains shall be minimised where there is potential for contact and/or contamination of exposed food.

5.7.3 Location and size

Drains shall be positioned and of sufficient size and fall to ensure liquid and solid waste is contained, rapidly removed and controlled to minimise the spread of such waste across floors.

For wet processing areas, one drainage outlet should be allowed for each 40 m2 of floor area; where channel, spoon or similar drains are used, a distance of 5-10 metres between drainage outlets should be allowed. Channel drains should be of sufficient size and suitable fall to allow self draining and ready cleaning. The drainage system should also be designed to accommodate the possibility of future alterations to room functions and process room layouts. Drainage lines should not pass through edible processing areas. Floor drainage lines should have a diameter of at least 100 mm.

5.7.4 Prevention of contamination

The design and construction of the drainage system shall prevent odours, vermin, any objectional material or storm water entering the premises, and prevent the accumulation of any waste water or waste material.

5.7.5 Material of construction

All drainage lines within the premises shall be constructed of an impervious material.

5.7.6 Effluent and sewage

5.7.6.1	Effluent and sewage shall be contained and disposed of hygienically and by means that prevent the contamination of potable water supplies and do not jeopardise the safety of foods.
5.7.6.2	The relevant requirements of the Building Act, Building Regulations, Building Codes and Resource Management Act shall be adhered to.

Sewerage lines from toilets and urinals should not be connected with any drainage lines within the establishment and should not discharge into save-alls from which any recovery for further processing is done. Sewerage lines should either be directed to an adequate septic system located at a safe distance from any processing building, or be discharged into the local sewerage system at a point sufficiently remote from the establishment, so as to preclude the possibility of any sanitary drainage backing up and entering the premises.

5.8 Lighting

5.8.1

Lighting shall be sufficient to enable accuracy of operations, hygienic slaughter and dressing of animals and the processing, packing, storing, transport and inspection of food.

5.8.2Distortion of colours

Lighting shall be such that the natural colour of the food is not distorted where inspection is carried out.

5.8.3Breakage

Light bulbs, fixtures, skylights, or other glass shall be of the safety type, or otherwise protected to prevent contamination of food in the event of breakage.

5.8.4Sanitary design

Light fixtures shall be designed, constructed and installed in accordance with good sanitary design principles.

5.8.5Illumination levels

Illumination levels should comply with the relevant provisions of New Zealand Standard 6703: 1984. Code of Practice for Interior Lighting Design.

The following lighting intensities have proved acceptable in practice:
Facility	Lux
Animal holding facilities, areas where ante-mortem inspection is performed, measured 1 m above the floor	150
Carcass chillers, measured at the level of the front shank of carcass	150
Staff rooms, changing rooms, locker rooms, cleaners’ rooms, lavatories, measured at the floor	150
Stores and loading bays with infrequent access, measured for identification of labels	150
Stores with constant operation, breakdown, make-up, despatch, measured at the floor aisles	300
Suspect pens, restraint facilities, measured 1 m above the floor	300
Canteens, cafeterias, dining rooms, measured at the table	300
Processing rooms, measured at working plane	500
Laboratories, measured at the bench	750
Areas where food is inspected and prepared to inspection standards, measured at the working plane	750
Areas where quality control inspection is performed, measured at the working plane	1000

5.9 Process Air and Other Gases

Air and other gases used for direct or indirect food contact shall not introduce contamination to the food. The air and gases shall be odourless and free from lubricating oil, water and solid particles.

Equipment using pressurised air in direct food contact should be fitted with a filter located as near to the use outlet as is feasible. Filters should be capable of withholding particles that have the potential to cause contamination of the food. The choice of filter should be in accordance with the conditions of use. This will depend on the nature of the product and process and the size, nature and concentration of the particulate matter to be removed. All process air used in the manufacturing process should be filtered through air filters that at least comply with the standards set out in Class EU 5, DIN 24-185 Part 2. Filters should be readily removable for replacement or cleaning.