Channel Nine's A Current Affair ran a story "The dirty takeaway secret" on 03/03/2015 exposing the preparation of meal components in a domestic house, for sale and delivery as takeaway meals.
The link to the story is here:
http://aca.ninemsn.com.au/article/8963305/the-dirty-takeaway-secret
Gary Kennedy appeared appeared in the interview warning that the preparation of food commercially is illegal in a domestic home premise. Equipment and Premises for food preparation for commercial use need to comply with Standard 3.2.3 – Food Premises and Equipment. The Standard 3.2.3 sets out requirements for the design and construction of food premises, fixtures, fittings, equipment and food transport vehicles that, if complied with, will facilitate compliance by food businesses with the food safety requirements of Standard 3.2.2.
If you are a food business, using a premise, a vehicle or a stall at a market, then Standard 3.2.3 Food Premises and Equipment applies to you.
If you are constructing a new food premises or refurbishing your existing food premises, you will need to contact your local council or health department to ensure you comply with design and fitout requirements, before commencing any construction or refurbishment. You may be required to comply with the Australian Standard for the Design, construction and fit-out of food premises (AS 4674-2004). This Standard provides criteria on design and construction to assist with compliance with Standard 3.2.3 for new food premises and alterations to existing food premises.
Correct Food Systems can assist with the review of commercial food premises and equipment prior to lease agreement and DA approvals to ensure compliance and effective and efficient workflows.
The link to the story is here:
http://aca.ninemsn.com.au/article/8963305/the-dirty-takeaway-secret
Gary Kennedy appeared appeared in the interview warning that the preparation of food commercially is illegal in a domestic home premise. Equipment and Premises for food preparation for commercial use need to comply with Standard 3.2.3 – Food Premises and Equipment. The Standard 3.2.3 sets out requirements for the design and construction of food premises, fixtures, fittings, equipment and food transport vehicles that, if complied with, will facilitate compliance by food businesses with the food safety requirements of Standard 3.2.2.
If you are a food business, using a premise, a vehicle or a stall at a market, then Standard 3.2.3 Food Premises and Equipment applies to you.
If you are constructing a new food premises or refurbishing your existing food premises, you will need to contact your local council or health department to ensure you comply with design and fitout requirements, before commencing any construction or refurbishment. You may be required to comply with the Australian Standard for the Design, construction and fit-out of food premises (AS 4674-2004). This Standard provides criteria on design and construction to assist with compliance with Standard 3.2.3 for new food premises and alterations to existing food premises.
Correct Food Systems can assist with the review of commercial food premises and equipment prior to lease agreement and DA approvals to ensure compliance and effective and efficient workflows.
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