If you are doing a new fit-out or making major changes to an existing kitchen, we will need to assess your design to make sure that food premises:

• are easy to clean and maintain
• have sufficient space, facilities and suitable equipment to produce safe food
• are provided with services such as potable water, effective sewage disposal, and sufficient light and ventilation for food handling operations
• provide facilities for staff to maintain standards of personal hygiene and equipment cleanliness that will protect food from contamination
• stop the entry and shelter of pests.

To correctly design, construct and fit out a food business, an understanding of the Food Safety Standards and Australian Standard 4674-2004 is necessary.

For guidance on food business construction, design and fit-out, please refer to:

• Logan’s quick fit-out guide which summarises Food Standards Code information
• Queensland Health’s design and fit-out guide which provides detailed guidance on the Food Standards Code
• The food premises design, construction and fit-out guide which provides guidance on both the Food Standards Code and the Australian Standard 4674-2004.

Once the design has been approved, you may start the fit-out of your premises. When this has been completed, an Environmental Health Officer will conduct an inspection. Once approved and the food licence is issued you may start trading.

During the application process you may be asked to provide evidence of other approvals, for example, development approvals and trade waste.

You can download the Food business licensing steps (PDF 320 KB) to help you understand the food business licencing process.