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.
It is recommended that operators first view the information at Ministry of Primary Industries Food Act Overview and use the "My Food Rules?" tool, then book an appointment with an Environmental Officer of Health to confirm the registration process if required.
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.
If a business changes hands, the new owner will need to register under the Food Act 2014.
If you are discharging into the wastewater system you will need to contact Trade Waste 0800 357 358. For more information, check out our Trade Waste page.
You will need to ensure your business is a permitted activity in regards to Planning, contact our Duty Planner to seek advise or check out the Planning and Resource Consents page.
If you have done building work, or are changing the use of the premises you will also need to comply with the Building Code. Contact our Technical Building Compliance Officer or check out the Building Compliance page.
If you choose to park your food van on a public road in our district, you will need to obtain a mobile traders permit from our road corridor team.
For more information, contact our Customer Support Team on 0800 924 723.
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.
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.