• If your premises and equipment aren't designed for food use, aren't in good condition and/or don't work properly you may make unsafe and/or unsuitable food.

• It is important to assess where you make food and make sure it's not made of materials that could contaminate food, can be easily cleaned, has the necessary services(e.g. power, water) and is big enough for all the food activities (and staff) you have. You need to regularly check that all of this remains true (is maintained) for

your business.

• If your premises and equipment aren’t in good condition and/or don’t work properly you may make unsafe and/or unsuitable food.

• Broken equipment and an unkempt building (e.g. holes in floors and walls) can allow pests and bugs in your food. This can lead to unsafe and unsuitable food.

• The water you use for food preparation, hand washing and cleaning must always be clean. You need to know how to repair and maintain water pipes, tanks and water

treatment systems etc.

• Check your premises for signs of deterioration (e.g. holes in floors and walls) and fix as necessary.

• Check your equipment for signs of deterioration and fix as necessary.

• Service your equipment regularly and if necessary calibrate according to your calibration schedule.

• Maintenance compounds and chemicals must:

◦◦ be fully labelled, stored, sealed and used following the manufacturer’s instructions,

◦◦ be stored and transported in containers that are clearly different from food containers.

• You must manage and control pests by either:

employing a pest control specialist, or

managing these risks yourself.

• Water pipes must work properly to stop animals, birds, dirt and waste from contaminating your water.

• Always flush water pipes after:

◦◦ repairs and maintenance,

◦◦ after 7 days without use to remove stagnant water,

• Keep water tanks:

◦◦ Clean and in good condition to stop the build-up of sediment, and

◦◦ Covered to stop animals, birds and dirt form contaminating water.

• You must install, operate and maintain the water treatment system following the manufacturer’s instructions.

• You must follow the manufacturer’s instructions for replacing and cleaning filters.

• Bores must be designed and maintained so they are protected from surface contamination.

• Water must only be collected from clean roofs and gutters made from safe materials (e.g. no lead based paints, bitumen, exposed timber or copper gutters).

• You must reduce the risk of contamination as much as possible. This includes:

◦◦ putting screening gutters up, and

◦◦ removing overhanging branches and vegetation, and

◦◦ mounting aerials and satellite dishes away from water collection areas, and

◦◦ installing a first flush device (a device which diverts the first flush of water when it rains).

• You must install, operate and maintain the water treatment system (e.g. replacing filters) following the manufacturer’s instructions.

• Show your verifier:

◦◦ what you do to check your premises and equipment are designed for food use and are in good working order,

◦◦ how often you do maintenance checks,

◦◦ what you check for during maintenance checks,

◦◦ a record of your regular maintenance tasks or repairs, who does them and when,

◦◦ how you control pests,

◦◦ how often you’ve inspected and maintained your water system and tanks. Also record who did it

and when.

• Your verifier will check that you are calibrating your equipment as required.

For self-supplied water only (surface, ground or roof supply)

• Show how often you’ve inspected and maintained (e.g. changed filters) your water treatment system.