<?xml version="1.0" encoding="UTF-8" standalone="no"?><?Xpress productLine="ncc-clause" ?><clause id="_d964f906-e0d9-4623-a3cd-7f53950ccbcc" outputclass="ncc-clause" variation="TAS"><meta><facet building="Class 1a"/><facet building="Class 1b"/><facet building="Class 10a"/><facet building="Class 10b"/><facet building="Class 10c"/></meta><sptc>I4P2</sptc><title id="_0fd7f22b-d332-4058-9f38-30aa38cce672">Design and construction</title><archive-num>2019: TAS H102 P1</archive-num><subclause id="_a35950f9-f549-4725-a3a1-dfbf25e9b73d" outputclass="subclause"><title id="_a37884e2-c2d6-4d0e-b302-4e83c95684b9">SubClause</title><num>1</num><p>The design and construction of food premises must—</p><ol outputclass="alpha"><li id="_1e8ecc40-09ed-4e20-a52e-8dc63f59b90e">be appropriate for the activities for which the premises are used; and</li><li id="_5cba08db-a22e-48cc-bbea-b386efd5d04d">provide adequate space for the activities to be conducted on the food premises and for the fixtures, fittings and equipment used for those activities; and</li><li id="_058b95a4-3285-48ee-9f20-ff747d4f3746">permit the food premises to be effectively cleaned and, if necessary, sanitised; and</li><li id="_543e1520-8ec3-411a-b156-32ca2baf86c0">to the extent that is practicable—<ol><li id="_3691329a-732b-45e2-bd2b-ef12731d1e6f">exclude dirt, dust, odours, fumes, smoke and other contaminants; and</li><li>not permit the entry of pests; and</li><li>not provide harbourage for pests; and</li></ol></li><li id="_2277d5b2-7e5a-4747-bd4f-a811ca5d0110">provide that the food premises is able to be used in such a manner that minimises opportunities for food contamination.</li></ol></subclause></clause>