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Hygiene Standards for Food Premises

The food hygiene standards listed on this page are considered to be the minimum structural requirements for food premises in New Plymouth District. Any changes to premises - such as increasing floor areas in the dining areas or decreasing floor areas in the food servery or kitchens require approval from us.

Access

Fire safety provisions must include access for people with disabilities.
Accessible toilets may also be a requirement.

Ceilings or underside of roofs and their supports

Smooth, easily cleaned and dust proof.
Light in colour.

Changing facilities

Adequate storage for staff belongings, located to prevent food contamination.
A separate change area for each gender if more than four staff employed.

Floors

Smooth surfaces that are impervious and easily cleaned.
Angles between floors and walls rounded to a height of not less than 75mm from the floor.
Floor materials are to be suited to the work or process carried out in the premises.

Food storage and display

Preferably have refrigerated display cabinets.
Use effective sneeze guards for smorgasbord style food displays.
Readily perishable hot food to be displayed at 60 degrees centigrade or above.
Readily perishable cold food served at four degrees centigrade or below.

Hand basins

At least one basin is required close to the work place.
Hot and cold water, or mixed to a minimum temperature of 38 degrees centigrade.Return to top

Lighting

Allows worker comfort and ease of cleaning.
Minimum level of 215 lux, measured at bench height.
Free from glare or shadow.

Plumbing

Provisions made for sinks, sanitary fixtures and other appliances.
Capacity and size sufficient for accessible cleaning.

Sewerage disposal

Sufficient drains to move all waste to the sewer in accordance with building regulations.

Space

Sufficient for people working.
Easy access to cleaning.

Storage

Adequate storage for food and appliances. Return to top

Toilets

Conveniently located toilet facilities for employees.
Restaurants, cafes and bars are required to provide toilets for patrons.
A consultation with a council building officer is required.

Ventilation

Adequate ventilation to remove objectionable odours, prevent excessive heat and condensation and maintain a comfortable environment.
Extraction facilities in all cooking areas.
Discharge from cooking equipment must not cause a nuisance.

Walls

Light in colour.
Easily cleaned and dust proof.
Smooth and non-absorbent.
Gloss finished or treated as the Environmental Health Officer may approve.
Minimum height of all walls is 2.4m.

Water

Clean hot and cold running water in hand basins and sinks convenient to where food is prepared.
Dishwashers at not less than 83 degrees centigrade.
Minimum hot water temperature in all sinks 63 degrees centigrade.Return to top

Yard

All working areas and yards to be paved.
Impervious and washable surfaces and drainage areas.
An enclosed or separate room for refuse containers if there is no yard.

Additional general requirements

Where premises contain seating for the consumption of food there are some special requirements you may need to consider, including the provision of:

A commercial dishwasher.
A grease trap.
Suitable and adequate refrigeration and freezer space.
Sufficient floor space. The area clear of appliances, fittings and stored goods shall be not less than 3m² per worker in that area or 9.5m², whichever is the greater.

Discuss your plans with your Environmental Health Officer to find out your exact requirements.