12.Food Support Facilities

Scope
12.1Outcome
12.2General Principles
12.3Packaging Material Facilities
- 12.3.1
- 12.3.2
- 12.3.3
12.4Ingredient Facilities
12.5Chemical Facilities
12.6Implements and Protective Clothing Facilities
- 12.6.1
- 12.6.2
12.7Cleaning Facilities
- 12.7.1
- 12.7.2
- 12.7.3
- 12.7.4
- 12.7.5

12.Food Support Facilities

Scope

This section outlines the specific requirements for food support facilities within any of the following categories of premises:

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

12.1Outcome

Food support facilities shall be designed, constructed and maintained to enable the storage, transport or preparation of materials, ingredients and food to take place in a manner that prevents contamination and shall not jeopardise the hygienic slaughter and dressing of animals and the hygienic processing, packing, storage and transport of food.

12.2General Principles

Items held and/or prepared within a food support facility shall be of compatible status with other items and the intended purpose of the facility.

12.3Packaging Material Facilities

12.3.1	Dedicated facilities shall be provided for the storage and/or make-up of packaging materials.

12.3.2	A lockable facility shall be provided for the holding of inspection legend-bearing packaging material.

12.3.3	Packaging material facilities shall be able to store packaging materials off the floor.

12.4Ingredient Facilities

Dedicated facilities shall be provided for the storage and/or preparation of dry ingredients and/or other shelf-stable packaged ingredients used in the manufacture of food.

12.5Chemical Facilities

Dedicated facilities shall be provided for the storage of cleaning equipment and dedicated secure facilities shall be provided for the storage and/or preparation ofcleaning chemicals.

12.6Implements and Protective Clothing Facilities

12.6.1	Dedicated facilities shall be provided for the storage of protective clothing and implements when employees are not in processing areas.

12.6.2	Knife-sharpening facilities shall be provided in a facility separated physically or by distance, as appropriate to the process, from the processing area.

A dedicated facility could be a room or simply a cupboard within the appropriate environment, dependent upon the requirements of the premises.

12.7Cleaning Facilities

12.7.1	Adequate facilities shall be provided, where necessary, for cleaning and/or sterilising equipment, personnel and their protective clothing. Cleaning facilities shall be constructed to ensure effective cleaning, and shall be situated so as not to jeopardise hygienic food processing.

12.7.2	Separate facilities (physically or by distance), as appropriate to the process, shall be provided for the cleaning and/or sterilising of equipment where steam and splash from wash water or cleaning chemicals are a potential source of contamination to food being processed, packed, stored or transported.

12.7.3	Wet cleaning facilities shall have an adequate supply of hot and cold potable water.

12.7.4	Facilities shall be designed and constructed to store cleaned and/or sterilised equipment so as to prevent contamination and to transport cleaned equipment back to the point of use without re-contamination.

12.7.5	Hygiene facilities appropriate to the nature of the process and protective clothing worn shall be provided at personnel entry points to food processing areas (for example, wash hand basins, apron washes, boot washes or boot change facilities, and apron hooks).

A separate ante room with these hygiene facilities should be provided wherever possible.

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Contact for enquiries

New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND

Phone: +64 4 894 2500
Fax: +64 4 894 2501

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