Australia Model Code of Practice: Managing the Work Environment and Facilities 3.5: 3.5 Provide hygienic eating, food preparation and storage facilities

Workers must have access to hygienic facilities for eating and for preparing and storing food, such as a canteen, dedicated meals area or time for mobile workers to reach eating facilities. A separate eating area should be provided if 10 or more workers usually eat at the same time or food could be contaminated by substances or processes. Large static workplaces should have a weather-protected dedicated area separated from work processes, toilets and hazards, with tables and seats, a sink with hot and cold water, a water-boiling appliance, crockery and cutlery, food warming, clean storage including a refrigerator, and vermin-proof bins emptied at least daily, with 1 square metre of clear space per person at one time. Small workplaces can have a protected, tool-free area with seating, sink, boiler, refrigerator and bins. Mobile, temporary and remote workers need reasonable access, such as rosters back to base, public cafeterias, portable lunchrooms or car fridges.