Premises and Facilities criterion 13
There are facilities for the hygienic preparation, storage and/or serving of food and drink that contain:
- a means of keeping perishable food at a temperature at or below 4°C and protected from vermin and insects;
- a means of cooking and/or heating food;
- a means of hygienically washing dishes;
- a sink connected to a hot water supply;
- storage; and
- food preparation surfaces that are impervious to moisture and can be easily maintained in a hygienic condition.
Related to clause 45(1)(a)(ii) of standard.