AS 4674-2004 Design, Construction and Fit-out of Food Premises
Section 4: Fixtures, fittings and equipment – AS 4674-2004 Design, Construction and Fit-out of Food Premises

AS 4674-2004 Design, Construction and Fit-out of Food Premises 4.1.2: 4.1.2 Hot and cold water supplies to cleaning equipment

All Table 4.1 and 4.2 equipment is connected to uninterrupted hot and cold (or, where appropriate, warm) potable water and to drainage. Sinks receive water of at least 45°C for washing and at least 80°C where hot water sanitizing is done at the sink. Notes point to local regulator requirements and to the Standard 3.2.2 duty to sanitize utensils and food contact surfaces, and observe that dishwashers and glasswashers sanitize more effectively.

Maintained by Gerard Blokdyk

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Australia Food Standards Code Standard 3.2.3 Food Premises and Equipment · 1 control

  • cl13 Clause 13 Connections for specific fixtures, fittings and equipment

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Other controls in Section 4: Fixtures, fittings and equipment – AS 4674-2004 Design, Construction and Fit-out of Food Premises

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