Technical reference
The building is a control that works every day without anyone's attention, or fails every day the same way. Most of the duties below are law, and they are worded as outcomes, not dimensions. and other guidance give the detail where the law leaves it open. Where a plan or licence is involved, the regulator's answer decides.
Parameters
| Hazards | from poor flow, pests, dirt that can't be cleaned, and contaminated air, water and waste |
|---|---|
| Australia | Standard 3.2.3 applies to all food businesses. Temporary premises have some exemptions (cl. 10, 14) |
| New Zealand | Food Regulations 2015 reg 13, and the template plan |
| Singapore | Approved layout (reg 5). Minimum kitchen of 10 m², or 16 m² if catering, excluding the servery (food shop checklist) |
| Malaysia | Food Hygiene Regulations 2009 regs 12 to 29. Self-closing doors are required until 30 November 2026, and the requirement ends on 1 December 2026 (reg 23) |
| Lighting, Codex catering code | 540 lux for preparation and inspection, 220 lux in work rooms, 110 lux elsewhere |
| Room temperature, Codex catering code | 15 °C or cooler where food is handled after . If not, as short a time as possible, ideally 30 minutes or less |
| Exhaust cleaning, Singapore guidance | Specialist degreasing at least every 12 months |
Records that prove it
- Site check: previous use and nearby activities
- Layout and flow plans, with their version and date
- Regulator responses and approvals
- Fit-out specification: floors, walls, basins, drains, ventilation
- Final walk-through and any faults fixed
- Later changes, and who was told
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.