CAREX "Australia's Premier Health & Aged Care Expo"April 7th 2011

Transcription

1 FOODSERVICE COMPLIANCE WITH AUSTRALIAN STANDARDS Presented by: Brian J. Lennox FCSI CAREX "Australia's Premier Health & Aged Care Expo"April 7th

2 FOODSERVICE COMPLIANCE WITH AUSTRALIAN STANDARDS In aged care foodservice operations there is no right or wrong method of delivery. The method of food delivery is determined by a number of factors; The type of resident, low, high or extra service? Religious and cultural demands, the financial demographic of the resident and staffing restraints to name a few. The method of production can be based on a limited number of methods. - Cook fresh - Cook chill/regeneration - A combination cook fresh/cook chill Today, we are looking not at these points but at the building fabric and associated fittings THAT SUPPORT THE PROPOSED METHOD OF SERVICE. 2

3 Have you seen equipment looking like this? 3

4 Or, what about this? 4

5 5

6 All of these pictures are non compliant with Australian Standards When we talk about Australian Standards in foodservice we are referring to; AS Design, Construction & fit-out of food premises. This document can be purchased from We also look at Safe Food guidelines & standards such as AS4586 flooring, AS3000 electrical wiring & BCA guidelines for the safe egress of cold rooms. Notes... 6

7 Points of discussions & review We want to look at the key points that are raised in a large percentage of projects. The safe egress from cold rooms Wall construction & finishes Wall & floor finishes Hand basins what type and where are they required. Pipe work and electrical conduit Domestic refrigeration can they be used in a Servery or pantry situation? 7

8 Safe egress of cold rooms BCA Clause GP1.3 States that a cold room needs to have a means of alerting and/or communicating with persons on the outside of the room and be open able from the inside. In addition to that it stipulates that a strong or secured room (which a cold room is deemed to be) will have internal lighting, controllable from the inside. A large percentage of cold rooms currently DO NOT COMPLY. This is a real issue as it is a potential OH&S risk. 8

9 Wall construction & finishes In accordance with AS in section notes that walls in foodservice areas need to be of a solid construction. This prevents the harbourage of vermin and pests in these walls. Walls can be finished in accordance with table 3.2 of the standard. This table has been added to the documents provided to you all today. 9

10 Wall finishes Wall finishes need to be in line with AS table 3.2. In short they need to cleanable, not collect grease or dust, be free of buckles and ledges and have a smooth finish. Wall tiles don t need to be white. 10

11 Floor finishes Floor finishes need to be in line with AS4586 and be slip rated in line with this with this standard. Floor and wall junction needs to be coved in line with AS section 3.1 Notes... 11

12 Hand basins Hand basins need to be hands free. This means no levered tap ware. Water can be dispensed via a knee push panel or an electric sensor. Where should a hand basin be positioned? Hand basins are to be provided in all parts of the facility where food is handled (As section 4.4.1) Hand basins are to be provided in utensil washing areas (AS section 4.4.1) Be accessible and no further that 5 meters from where food is handled. Be complete with a soap and towel dispenser installed over it. If possible have hot and cold water installed under it. Notes

13 Pipe work and electrical conduit To comply with AS all pipe work needs to be installed in standoff brackets. All copper pipe work need to be painted in epoxy based paint or chromed to reduce issues relating to copper oxidization poisoning. This applies to cool room drain lines, electrical conduit, copper gas and water lines, gas lines and fire suppression pipe work. Pipe work must be cleanable and not collect duct, grease and dirt. Notes... 13

14 Domestic refrigeration can they be used in a servery or pantry situation? Victorian Legislation actually restricts the Use of Domestic Kitchens for Production of Food for Sale and dispensing. Most domestic refrigerators do not have temperature reading devises and are designed for domestic use. This means that they are designed to be opened far less than a commercial refrigerator. In turn this means they eventually cost more to run and struggle to regain temperature. We do not recommend domestic refrigeration in aged care operations. Notes

15 Conclusion The care of our elderly is the most important factor in delivering a quality foodservice today. The building fabric and associated fitting AND THE CORRECT USE AND INSTALLATION of these items assists in meeting that demand. Thank you 15