The construction and fit out of the premises must comply with the Food Standards Code and the relevant requirements of AS-4674/2004: Design, Construction and Fit-Out of Food Premises.

For a home-based food business to be approved, it needs to be of a suitable nature and scale. Commercial cooking equipment such as deep fryers and commercial mechanical exhaust systems are not appropriate in residential areas.

Your premises should be designed and fitted out to handle food safely and avoid contamination. There are several things to consider when setting up a home-based food business. At all times you must make sure:

• All fixtures, fittings and equipment are in good repair and working order, are easily cleaned and free of cracks, gaps, crevices, or exposed joints.
• Floors, walls, ceiling and benches are finished in a smooth, impervious surface that is capable of being easily and effectively cleaned.
• There is a high standard of cleanliness. A food grade sanitiser must be available on-site at all times to effectively sanitise all utensils, equipment and food contact surfaces. If possible, remove decorative items (eg blinds, curtains, decorations, plants etc) within the food handling space.
• Adequate facilities are provided for storage and refrigeration of food and other related items.
• Potentially hazardous food on-site must be kept under temperature control and you must provide a digital thermometer accurate to +/-1⁰C.
• There are adequate washing facilities on-site in accessible and convenient locations within food handling areas and in, or next to, toilet facilities. Soap and paper towels must be provided next to hand washing facilities. As a minimum, you must have a double-bowl sink with one sink dedicated to hand washing, and a dishwasher.
• Food handling areas are protected from contamination and there is no risk of contamination from household members, visitors and or pets.