Your home kitchen will need to meet certain requirements to be able to be used for a food business.
What you need will depend on the class of your business and what you are producing. All food businesses must have sinks for food handlers to wash their hands, wash their equipment, and sanitise their equipment.
We recommend you discuss what you need with our Environmental Health Officer before making any changes to your kitchen.
Class 2 businesses
For most class 2 food businesses, your home kitchen will need either:
- a double bowl sink (one side for washing equipment and one side for sanitising with either chemicals or heat), OR
- a single bowl sink for washing equipment and a dishwasher for sanitising.
For both of these options, you will need a separate hand-washing sink that is not attached to your equipment washing sink.
If your home kitchen is only used for making potentially hazardous cakes (and no other products), you can have a double bowl sink with two taps (one side for washing equipment and one side for hand washing), and a dishwasher for sanitising.
Class 3 or 3A businesses
For class 3 or 3A food businesses, your home kitchen will need either:
- a double bowl sink with two taps (one side for washing equipment and one side for hand washing), and a dishwasher for sanitising, OR
- a double bowl sink (one side for washing equipment and one side for sanitising with either chemicals or heat), and a separate hand-washing sink OR
- a single bowl sink for washing equipment, a dishwasher for sanitising, and a separate hand-washing sink.
General requirements for layout and equipment
Sinks
Hand-washing sinks must be:
- in the immediate food handling area (not in a nearby bathroom or laundry)
- not obstructed by any walls, doors or partitions
- permanently plumbed in and able to provide hot and cold water from a single faucet
- a minimum of 11L capacity, and measure 300mm deep, 255mm high, and 200mm wide.
Equipment-washing sinks must be large enough to comfortably wash and sanitise your largest piece of equipment.
Dishwashers
Dishwashers must be able to reach either:
- 80 degrees C for 2 minutes, OR
- 75 degrees C for 10 minutes, OR
- 70 degrees C for 15 minutes.
Finishes and materials
- Benchtops should be made of laminate.
- Floors should be tiled and sealed.
- Walls should be painted with waterproof paint with splashbacks behind cooking equipment.
- Sinks should be stainless steel.