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Ngalang woola Boorloo wer Derbal Yerrigan kalyakoorl, wonginkadadjiny wer, wirn-yoodan. Ngalang kaditj Birdiya koora wer yeyi moondang-ak kaaradjiny.  \nThe City of Perth acknowledges the traditional custodians of the land we are situated on, the Whadjuk people of the Nyoongar nation and Aboriginal people from other lands. We celebrate the continuing traditions, living culture, and the spiritual connection to Boorloo (Perth) and the DerbarlYerrigan (Swan River). We offer our respects to Elders past and present.  \nContents  \nIntroduction  4  \nRisk Classification and Inspection Frequency  4  \nFees  6  \nCouncil Requirements  6  \nPlanning Services 6  \nBuilding Services 6  \nEnvironmental Health Services 6  \nApplication Assessment 7  \nDesign and Construction  8  \nGeneral Requirements 8  \nLayout 8  \nAdequate Space 9  \nWalls, Ceilings and Floors 10  \nVentilation 12  \nLighting 12  \nFixtures, Fittings and Equipment  13  \nFood Contact Surfaces 13  \nEquipment 13  \nConnections for Specific Fixtures, Fittings and Equipment  15  \nHandwashing Facilities  17  \nStorage Facilities  17  \nCold Storage 17  \nDry Storage 17  \nFood Display 17  \nStorage of Personal Items 18  \nStorage of Chemicals and Cleaning Equipment 18  \nMiscellaneous  19  \nTemperature Measuring 19  \nAnimal and Pest Protection 21  \nSewage and Wastewater Disposal 21  \nStorage of Garbage and Recyclable Waste 22  \nFood Premises Design and Fit Out Guidelines 3  \n(02) 6271 2222.  \nAll new food premises are required to meet these guidelines and existing premises are expected to make satisfactory progress towards upgrading their premises to these standards.  \nRisk Classification and Inspection Frequency  \nThe City of Perth uses a risk-based classification system for food businesses which is determined by the type of food prepared and who the food is prepared for (e. g. elderly people and children) . Risk classification determines the initial inspection frequency but this may be altered by the outcome of the routine inspections.  \nIf the inspection result is non-compliant then more frequent inspections ofthe business will be undertaken.  \nExempt  \nLow Risk  \nMedium Risk  \nHigh Risk  \ne. g. hairdressers / car garages selling teasand coffees  \n[e.g. food](e.g. food) requiring minimal food handling – jam, scones, biscuits, etc.  \ne. g. most cafés and restaurants will fall into this category  \n[e.g. food](e.g. food) catering premises  \nIntroduction  \nThese guidelines provide a source of advice and assistance for people intending to design, fit out, or alter a food premises within the City of Perth. This guide also details the process for approval and registration of a food business within the City of Perth.  \nThe guidelines have been developed in line with Food Standard Australia New Zealand (FSANZ) Food Safety Standard 3.2.2 and 3.2.3. As of February 2001, this standard became mandatory in Australia. Copies of these standards are available at  \n [www.foodstandards.gov.au](www.foodstandards.gov.au)  \nor by contacting FSANZ on  \n4 City of Perth  \nFood Premises Design and Fit Out Guidelines 5  \nFees  \nThe City registers and inspects food businesses operating in the city. There are minimum standards by which these premises must operate in relation to food safety and maintenance. If you wish to establish or purchase a food business in the City of Perth, it is recommended that you contact the City for advice prior to entering contractual arrangements or undertaking any significant works.  \nThe City charges for application, assessment and inspection fees. Payment is not required in advance with all fees related to your application charged in the beginning of the next month of your approval.  \nInspections, advice, and, r","cbCaipJ7xJ0BLsO6","https://ap.wps.com/l/cbCaipJ7xJ0BLsO6","pdf",2095763,"English","# Introduction\n# Risk Classification and Inspection Frequency\n# Fees\n# Council Requirements\n## Planning Services\n## Building Services\n## Environmental Health Services\n# Application Assessment\n# Design and Construction\n## General Requirements\n## Layout\n## Adequate Space\n## Walls, Ceilings and Floors\n## Ventilation\n## Lighting\n## Fixtures, Fittings and Equipment\n## Food Contact Surfaces\n## Handwashing Facilities\n## Storage Facilities\n## Cold Storage\n## Dry Storage\n## Food Display\n## Storage of Personal Items\n## Storage of Chemicals and Cleaning Equipment\n## Miscellaneous\n## Temperature Measuring\n## Animal and Pest Protection\n## Sewage and Wastewater Disposal\n## Storage of Garbage and Recyclable Waste","[{\"question\":\"Who do the guidelines apply to in the City of Perth?\",\"answer\":\"They apply to people intending to design, fit out, or alter food premises in the City of Perth. All new food premises must meet the guidelines, and existing premises should progress toward upgrading to these standards.\"},{\"question\":\"How does risk classification affect inspection frequency?\",\"answer\":\"The City uses a risk-based classification system based on the type of food prepared and who it is prepared for. Classification sets initial inspection frequency, and results from routine inspections can change future frequency.\"},{\"question\":\"What are the main stages of approvals when setting up a food business?\",\"answer\":\"The process includes planning services first, then building services for permits where relevant work is proposed, and a final approval stage for commencing construction or fit-out, supported by environmental health requirements.\"}]","Food Premises Design and Fit Out Guidelines - 2025 | PDF",1790539506]