All Australian food businesses must comply with this standard, unless they fall under the definition of ‘primary food production’. FSANZ has developed separate primary production and processing standards for businesses in primary food production.

If you are a food business, whether operating from a permanent building, a vehicle or from a stall at a market. It also applies if you are selling food for a charity or for any other community fundraising project, and if you are at home and preparing food that will be sold.

If you are constructing a new food premises or refurbishing your existing food premises, you will need to contact your local council or health department to ensure you comply with design and fitout requirements, before commencing any construction or refurbishment. You may be required to comply with the Australian Standard for the Design, construction and fit-out of food premises (AS 4674-2004).  This Standard provides criteria on design and construction to assist with compliance with Standard 3.2.3 for new food premises and alterations to existing food premises.

• www.foodstandards.gov.au
• AS 4674-2004 Construction and fit out of food premises

Many of the products that we use are classified as food safe due to their non-porous characteristics:
Hygienic/safe – non-tainting, non-dusting, monolithic (minimum joints); easy to maintain; microbiologically inert.
Non Tainting – solvent free and non-tainting
De-contaminable – bacteria able to be removed
Seamless and jointless – no places for bacteria to hide

WH&S (Work Health & Safety)

Due to the law of gravity, slip resistance is imperative for many floor surfaces. Non slip coatings play a huge part in providing safe access to floors, paths, walkways, courts and areas subjected to regular foot traffic. Specific non-slip ratings are often required for floors in workplaces and areas open to public. In Australia, the standard reference point in this regard are the

• Australian Standard Hand Book 197 – An Introductory Guide to the Slip Resistance of Pedestrian Surface Materials
• Australian Standard AS4586-2013
• Australian Standard AS4663-2013

All possibilities and activities have to be considered and allowed for when determining non-slip ratings for specific areas. For instance, a floor which might be safe under dry conditions, could be hazardous if wet or oily. The gait of pedestrian traffic could also increase risk of slippage such as commuters hurrying to catch a train. It should be kept in mind, however, that higher non-slip ratings tend to decrease clean ability and careful consideration should therefore be taken with respect to the purpose of the floor and its ongoing maintenance

During the installation of or flooring systems we use extremely robust aggregates to provide the texture and thus are designed to maintain optimum slip resistance for many years.

The WHS Act and Regulations require persons who have a duty to ensure health and safety to ‘manage risks’ by eliminating health and safety risks so far as is reasonably practicable, and if it is not reasonably practicable to do so, to minimise those risks so far as is reasonably practicable.

Persons conducting a business or undertaking will have health and safety duties to manage risks if they:

• engage workers to undertake work for them, or if they direct or influence work carried out by workers
• may put other people at risk from the conduct of their business or undertaking
• manage or control the workplace or fixtures, fittings or plant at the workplace
• design, manufacture, import or supply plant, substances or structures for use at a workplace
• install, construct or commission plant or structures at a workplace.

Deciding what is ‘reasonably practicable’ to protect people from harm requires taking into account and weighing up all relevant matters, including:

• the likelihood of the hazard or risk concerned occurring
• the degree of harm that might result from the hazard or risk
• knowledge about the hazard or risk, and ways of eliminating or minimising the risk
• the availability and suitability of ways to eliminate or minimise the risk, and
• after assessing the extent of the risk and the available ways of eliminating or minimising the risk, the cost associated with available ways of eliminating or minimising the risk, including whether the cost is grossly disproportionate to the risk.