G3/AS1 Food Preparation and Prevention of Contamination

The run, left to right

What stands in it

The floor in front

People walking past

The sink bowl, inside

Length and width measured 125 mm below the overflow, where a bowl that narrows is tightest.

The food store

What this kitchen needs

Bench run, at least

2000mm

Figure 1

Clear depth, at least

1050mm

1.5.1

Food store, at least

1m³

1.3.1

1. Cooker space

   600 mm, against Figure 1's 600 mm.

   1.1.2, Figure 1

2. Preparation area

   900 mm, against Figure 1's 600 mm.

   1.1.2, Figure 1

3. Sink space

   900 mm, against the 800 mm the facility itself takes, which is wider than Figure 1's 600 mm.

   1.1.2, Figure 1

4. Bench depth

   600 mm, against Figure 1's 500 mm.

   1.1.2, Figure 1

5. Sink size

   The bowl holds a solid cylinder 300 mm in diameter and 125 mm deep.

   1.1.1

6. Open oven door

   The open door reaches 450 mm out, and 600 mm clear beyond it makes 1050 mm (1.05 m).

   1.5.1, Figure 1

7. Clear space

   1200 mm (1.2 m) clear, against the 1050 mm (1.05 m) the open oven door and the clearance past it take, more than 1.5.1's 800 mm.

   1.5.1, Figure 1

8. Food store

   1000 litres, against the 1 m³ (1000 litres) for 4 people.

   1.3.1

1. Sink A sink whose draining surfaces are free draining and fall continuously to the outlet.

   1.1.1

2. Sink size The sink fully contains a solid cylinder 300 mm in diameter and 125 mm deep.

   1.1.1

3. Preparation surface A food preparation surface at least 600 mm wide, or as wide as what it holds if that is wider, and 500 mm deep. A drainer that is part of the sink and drains into it may be part of it.

   1.1.2, Figure 1

4. Cooker and sink spaces Beside the preparation area, a space for a cooker at least 600 mm wide and a space for the sink at least 600 mm wide, or as wide as the cooker or the sink where that is wider.

   1.1.2, Figure 1

5. Easily cleaned Food preparation surfaces easily kept hygienic, such as stainless steel, decorative high-pressure laminate or tiles.

   1.1.3

6. Water supply Hot and cold water to the sink, as Clause G12 Water supplies requires.

   1.1.4

7. Waste water Plumbing and drainage for the sink's waste water, as Clause G13 Foul water requires.

   1.1.5

1. Cooker A cooker with an oven and a hotplate, or a wall oven and a separate hob.

   1.2.1

1. Food store capacity A perishable food store of at least 0.5 m³ for up to 2 people, 1 m³ for 3 to 5 people, and 1 m³ plus 0.2 m³ for each person over 5.

   1.3.1

2. Refrigerated or ventilated The food store is refrigerated, or ventilated to the outside air.

   1.3.2

3. Natural ventilation Wall vents to the outside near both the top and the bottom of the store.

   1.3.3

   N/A
4. Vent openings The ventilation openings are fly-proof and vermin-proof.

   1.3.2, 1.3.4

   N/A

1. Appliance connections Cooking and refrigeration appliances permanently connected to a gas supply that complies with Clause G11, or given connections to electrical outlets that comply with Clause G9.

   1.4.1

   N/A

1. Clear space A clear space at least 800 mm deep on the operational side of the facilities, along the whole run of them.

   1.5.1, Figure 1

2. Past the oven door Where an oven door opens into the clear space, at least 600 mm clear beyond the door when it is fully open.

   1.5.1, Figure 1

   N/A
3. Off the access routes The clear space is not part of any access route.

   1.5.1

4. Turning circle Where the facilities are for people with disabilities, space for a turning circle of 1500 mm (1.5 m) in front of them.

   1.5.2 a), Figure 1

   N/A
5. Work surface height Work surfaces no higher than 900 mm above the floor.

   1.5.2 b)

1. Wall linings Wall linings next to the appliances and facilities easily kept hygienic, such as stainless steel, decorative high-pressure laminate, tiles, or wallboard with a painted or applied impervious coating or film.

   1.6

1. Masonry walls sealed Walls of concrete, cement plaster or concrete block sealed with a synthetic coating that gives an impervious, easily cleaned surface.

   2.1, 2.1.1

2. No porous linings No porous material, such as wood or plasterboard, as a ceiling or wall lining.

   2.1.2

3. Structure and ducts enclosed Exposed trusses, service ducts and similar elements completely enclosed in a non-absorbent, easily cleaned material.

   2.1.3

4. Finishes protected Surface finishes protected from likely impact, and not subject to chipping or flaking.

   2.1.4

1. Free water and vapours Protection from free water used to wash down the premises, products or building elements, and from vapours or liquids that could leave unhygienic or hazardous deposits on building elements.

   2.2.1, 2.2.2

2. Impervious surfaces Floors, walls, ceilings and other building elements, and the joints in them, impervious and easily cleaned: PVC sheet, ceramic tiles with waterproof grouted joints, or steel-trowelled concrete.

   2.2.3

3. Coved junctions The floor covering carried up the coved junction to at least 75 mm above the floor.

   2.2.4

   N/A
4. Nowhere for dirt to collect No ledges, recesses, cracks or other places where moisture or contaminants could collect and be hard to remove.

   2.2.5

1. No standing water The building constructed so that water does not collect.

   2.3.1

2. Ledges, stairs and walkways Horizontal ledges sloped at no less than 45°, and stairs and walkways graded to drainage points.

   2.3.2

3. Floors to a disposal system Floors graded to take all effluent and water to a disposal system that complies with Clause G13 or G14.

   2.3.3

4. Self-draining floors Floors self-draining and evenly graded to adequately sized floor outlets or an open channel.

   2.3.4

5. Falls in food processing areas In food processing areas, floor falls of no less than 1 in 60 for a monolithic floor, or 1 in 50 for a tiled floor.

   2.3.4

6. Equipment wash-down In equipment wash-down areas, floor gradients of no less than 1 in 25.

   2.3.5

   N/A
7. Floor-drain outlets Each outlet serving no more than 20 m² of floor in a dairy process area, or 40 m² elsewhere.

   2.3.6

   N/A
8. Open channels Open channels no more than 10 m apart, deep enough not to overflow, and falling to their outlet at no less than 1 in 60.

   2.3.7

   N/A

Access routeDefinitions

A continuous route that lets people and goods move between the apron or construction edge of the building and the spaces within it, and between those spaces.

AccessibleDefinitions

Having features that let people with disabilities use it.

Household unitDefinitions

A building, or part of one, used mainly for residential purposes and occupied as the home of no more than one household. Not a hostel, boarding house or other specialised accommodation.

ImperviousDefinitions

Not letting moisture pass.

Person with a disabilityDefinitions

A person with an impairment, or a combination of them, that limits how far they can take part in everyday activities: physical, sensory, neurological or intellectual, or a mental illness.

The floor and the wall behind the sinkE3/AS1 3.1.1, E3/AS1 3.2

A kitchen sink is a sanitary fixture to E3/AS1, which asks for an impervious floor in the kitchen and an impervious, sealed wall where the sink abuts it. The E3 tool reads those.

Extract over the cooktopG4/AS1 2.2.1.5

G4/AS1 asks for mechanical extract over a cooktop, and the G4 tool works out its flowrate.

A kitchen people walk through1.5.1 COMMENT

Where an access route runs along the operational side, as in a kitchen that is also the way to other rooms or outside, the COMMENT says more space is needed than the 800 mm and that G3/AS1 does not cover such a kitchen. How much more, it says, depends on the layout, how often the facilities and the route are used, and how well the people using them know each other. So a kitchen like this is designed as an alternative solution.

An access route is D1'sDefinitions, D1/AS1 2.2.1

An access route is any continuous route that lets people and goods move between spaces in a building, or in from its edge, which is what the Clause D1 documents define and govern. D1/AS1 gives a width only to an accessible route, 1200 mm (1.2 m) clear, and that width is the route's own, beyond the kitchen's clear space.

Accessible kitchens1.5.2 COMMENT

The COMMENT points to MBIE's guidance on accessible kitchens in public accommodation, linked under Resources. NZS 4121 sets more for accessible accommodation, in its own words.

Whose kitchens must be accessibleClause G3.3.5, limits on application

The Clause asks for accessible facilities only in camping grounds and in the accessible accommodation units of Communal Residential buildings. 1.5.2 is how to provide them wherever they are provided.

Choosing finishes2.1.1 COMMENT

The COMMENTs ask for care in choosing finishes, since untreated concrete floors can be attacked by chemicals, and for light-coloured surfaces, which show dirt. A food processing space is any space where animals are slaughtered or dressed or food is processed, conveyed, held, refrigerated or packed, and the spaces around and supporting it.

Materials that need no repainting2.1.4 COMMENT

The COMMENT advises materials that do not need repainting, wherever that is practical.

Another route for linings2.1.5, 2.1.5 COMMENT

Lining materials, coatings and sealants that comply with the Ministry of Agriculture and Fisheries' MQ1 Qual Approvals Manual for the use are acceptable. BRANZ Technical Paper P36 is the COMMENT's reference for food processing floors.

Smooth, but not slippery2.2.3 COMMENT, D1/AS1 2.1, D1/AS1 Table 2

The COMMENT balances a smooth floor against slip resistance. Slip resistance is D1's: D1/AS1 Table 2 grades each walking surface dry and wet, and a steel-trowelled concrete floor is not accepted wet. The D1 tool reads the table.