Starting out in the food business can be a daunting proposition. It is important that prospective businesses are aware of the standards required and that correct application procedures are followed. Council provides information and guidelines to help businesses set up their new food operations.
Greater operational efficiency and cost effectiveness can be achieved by:
- Having commitment to a high standard at the development stage through selection of suitable materials and equipment
- Thoughtful design
Remember: When establishing new premises there are few financial shortcuts.
Establishing a Business
Taupo District Council encourages you to read through all of the current information before you purchase a business or design a new business.
Legal Requirements
Food premises are required to comply with the Food Hygiene Regulations 1974 and any applicable bylaws.
An inspection will be conducted once an application is made and the premise is ready for business. A Certificate of Registration is then issued, subject to food hygiene compliance, allowing the premises to operate. The Council is obligated to ensure continued compliance through necessary inspections. Inspections are made at any reasonable time and may happen more than once a year depending on the risk.
The fees for registration are based on actual time of inspection, travel and administration. These will vary from premises to premises and act as an effective incentive to keep a clean and compliant registered premises.
Exemptions to the Legal Requirement
- An accepted Food Safety Programme or Risk Management Plan that covers all products as accepted by the New Zealand Food Safety Authority.
- Occasional premises, food stalls, mobile shops, boarding houses, Hospitals, B & B or accommodation which provides food as part of a the main service.
Training and Qualifications
It is recommended that the preparation of food is supervised by an adequateley qualified person.
Service providers should be contacted to arrange the recognised Food Safety Qualification. Previous qualifications may be appropriate depending on the extent of qualification, experience and risk assessment of food preparation that is involved within the premises.
Several training organisations are capable of providing formal training to achieve food safety qualifications. You may choose to obtain these by correspondence or attend a scheduled course.
- NZQA 167 is regarded as acceptable for low risk food preparation.
- NZQA 168 is required for high risk.
- The sale, of pre-packaged foods is exempt from the recognised qualification requirement.
Health Application
A Health Application form should be completed for
- New premises
- Changed owner requiring the transfer of an existing certificate
- Annual Licence Renewal (these reminders will be sent to current occupiers an May each year before the June Expiry)
- Mobile Shops
Environmental Health Officers should have the opportunity to look at the plans before construction, providing an opportunity to comment on minimum requirements, and to point out any more information that is required. For example:
ventilation requirements, lighting
dish washer, indication of wash hand basin, dish washing sink
yard area, grease trap, staff facilities, fly screen doors
See Summary of Requirements
Do not construct a premises unless the minimum requirements have been covered by the First Schedule of the Food Hygiene Regulations. If the minimum requirements are not met a premises will not be able to operate legally.
Contacts for Technical Advice
Environmental Services - Advice and information on environmental health, District Plan requirements and applications for resource consent and building consents and fire safety requirements.
District Licensing Agency - For information on the sale, supply or consumption of liquor.