Premises Registration

​General registration information

To process and/or sell food, you must register the food premises with us.

Before this can happen, it must 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 (prior to opening for business) confirms that the premise complies with the Food Hygiene Regulations 1974 and the Food Act 1981.

Once 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

  • The food premises must be registered in the name of the person who owns the business - this is renewed annually.
  • 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. We cannot register the food premises if these requirements are not met.
  • 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 1981 (add link) and the Food Hygiene Regulations 1974 (add link).

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.​

Page reviewed: 10 Jul 2017 11:40am