Food

Contents

New business and operators after 1 March 2016

On 1 March 2016 the new Food Act 2014 starts to take effect. Any person establishing a new business, or a change in ownership of an existing business will require the operator to register either a Food Control Plan or a National Programme, rather than register their premise under the Food Hygiene Regulations 1974.

It
 is recommended that operators first view the information at Ministry of Primary Industries Food Act Overview  and then make an appointment with an Environmental Health Officer to confirm the registration process.

You will need to complete the “Scope of Operations” document prior to submitting the “Application for Registration under the Food Act 2014”. The scoping document ensures that you apply for the registration that is most applicable to your business.


All business will gradually transition to the new requirements over the next three years. 

General registration information

Existing business will continue to operate under the Food Hygiene Regulations until they move over to the new Food Act requirements outlined above. If a business changes hands you will need to register under the Food Act 2014.

Premises continue to meet requirements related to; finishes of floors, walls and ceilings; adequate lighting, ventilation and space, wash-hand basins, sinks, hot and cold water, toilet accommodation and changing facilities.

The certificate will be issued only when an inspection from an Environmental Health Officer confirms that the premise complies with the Food Hygiene Regulations 1974.

While a food premises is registered, a certificate of registration will be supplied and must be openly displayed in a public.
 
For more information contact our Customer Support Team on 0800 924 723.

Main requirements of the Regulations for existing businesses

  • The food premises must be registered in the name of the person who owns the business - this is renewed annually until the premises moves to the Food Act 2014.
  • The food premises must be in good repair and must be equipped with certain facilities such as hand wash basin, hot water and readily cleaned surfaces. 
  • The food premises must be well maintained and be kept clean and tidy at all times. It must be kept free from vermin and insects.
  • All equipment used on the food premises must be in good condition and must be kept clean.
  • Work surfaces, cutting boards, slicers, knives and similar tools are all to be cleaned regularly and sanitised at the end of every working day.
  • All food must be handled and stored in ways that keeps it free from contamination, and which prevent the growth of bacteria.
  • People working on the premises must be clean and wear suitable protective clothing over their normal clothes. Long hair must be tied up. All food handlers must understand when to wash their hands and to wash them regularly.

Food safety law

Legislation is necessary to protect the health of customers. It helps ensure that all food businesses meet requirements that will enable them to produce and sell safe food.

Legislation that presently applies to food businesses is the Food Act 2014 and the Food Hygiene Regulations 1974.

The Act is concerned with the sale of food that is fit to eat. The Regulations specify conditions that have to be met if food is to be produced for sale. They also detail practices that the business owner ('the occupier') must follow to prevent food contamination, food poisoning and the spread of communicable disease.

Visit the New Zealand Ministry for Primary Industries for full information on food safety law and regulations.
 

Selling at market

Before you can operate a market in a public place, you'll need to get approval under our public places bylaw first.

If you plan to sell food you will also need to be registered as a food premise under one of the above regimes.




Page reviewed: 22 Jun 2016 3:43pm