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 4.1.3: 4.1.3 Double and triple compartment sinks used for hot water sanitizing

If a two or three compartment sink (pot sinks included) serves for sanitizing with hot water, its rinse compartment has heating elements able to hold the water at 80°C or more and allows for rinsing baskets (Figure 4.1).

Maintained by Gerard Blokdyk

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Australia Food Standards Code Standard 3.2.2 Food Safety Practices and General Requirements · 1 control

  • cl20 Clause 20 Cleaning and sanitising of specific 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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