Food

Contents

​​​​Food Premises

When opening your own food business it is important to know about the standards required and the correct application procedures. The Council provides information and guidelines to help businesses meet these standards.​

How to apply

You can apply for registration of a food premises using the One Site Operation Application form (PDF, 252KB).

Establishing a business

It is important that you read all the current information before you purchase a business or design a new business. We suggest you read our Guide to Opening a Food Premise pamphlet​ (PDF, 140KB).

Change of ownership

If you are purchasing an existing business, you’ll need to apply for your own Certificate of Registration.

It's recommended you talk to an Environmental Health Officer on 07 3153030 beforehand to check if there are any outstanding requirements relating to the premises.

Legal requirements

Food premises, whether fixed or permanent, 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 all applicable fees having been paid and subject to food hygiene compliance, allowing the premises to operate. Inspections are made to ensure continued compliance. Inspections are made at any reasonable time and may happen more than once a year depending on the risk.  Registration and inspection fees can ​be found in our Fees and Charges schedule (PDF, 348KB).

Mobile Traders

A mobile shop is a vehicle from which goods or services are offered or sold. Mobile shops selling food must meet the requirements of any relevant food laws and be registered under the Food Hygiene Regulations. ​

No person can engage in trading in any public place without first obtaining a licence from the Council.

Mobile Traders must adhere to the Opotiki District Council Trading in Public Places Bylaw 2008 (PDF 400KB).

To apply for a licence, complete the Application for Mobile Trader (PDF, 50KB) and pay the required fee.  Details can be found in our Fees and Charges schedule​ (PDF, 348KB).

Hawkers and Itinerant Traders

A hawker is a person who sells goods door to door​.

No person can engage in trading in any public place without first obtaining a licence from the Council.

Hawkers and Itinerant Traders must adhere to the Opotiki District Council Trading in Public P​laces Bylaw 2008​ (PDF, 400KB).

To apply for a registration certificate, complete the Application for Hawkers and Itinerant Traders​ (PDF, 46KB)​and pay the required fee.  Details can be found in our Fees and Charges schedule(PDF, 348KB).

​​​​​​​Application forms

Food Premises

Application form for one site operation (PDF, 249KB)

Mobile Traders and Hawkers

Application for Mobile Trader (PDF, 50KB)

Application for Hawkers and Itinerant Traders (PDF, 46KB​)

Street Stall

Application for Street Stall licence (PDF, 23KB)​ or APPLY ONLINE NOW

Guides

A guide to opening a food premise​ (PDF, 139KB)

Where do I fit? tool​ - online guide to find out how the Food Act 2014 applies to your business

Safe food stalls guide​ (PDF, 148KB)

Operation of sausage sizzle guidelines (PDF, 70KB)

Environmentally friendly events guide​ (PDF, 58KB)​

Overview of Food Act 2014​​​​​​​​

The Food Act 2014 came into force on 1 March 2016. It takes a new approach to managing food safety. Find out more about the Food Act and what it means for you.

http://www.mpi.govt.nz/food-safety/food-act-2014/

http://www.mpi.govt.nz/food-safety/food-act-2014/food-control-plans/steps-to-a-template-food-control-plan/

http://www.mpi.govt.nz/food-safety/food-act-2014/national-programmes/

The Food Act 2014 applies to new food businesses and suppliers who begin trading from that date.

Existing businesses will come under the new law over a three-year period from this date; the Food Hygiene Regulations 1974 will then be revoked.

Businesses do not need to make any immediate changes until the new law commences and consultation has been completed on the regulations and notices.

However, some of the specific sections relating to food recall and the ability to manage a food safety incident have changed and are in force now.

The new law recognises that each business is different and is a positive step forward from the old Act and its one-size-fits-all approach to food safety.

The central feature of the new Act is a sliding scale where businesses that are a higher risk from a food safety point of view will operate under more stringent food safety requirements and checks than lower risk food businesses.

Higher-risk food businesses – for example those that prepare and sell meals or sell raw meat or seafood – will operate under a written food control plan (FCP). In the plan businesses identify food safety risks and steps they need to take to manage these risks. The FCP can be based on a template or business owners can develop their own plan to suit their individual business.

Businesses that produce or sell low to medium risk foods – like non-alcoholic beverages, for example – will come under national programmes. There are three levels of national programmes, based on the level of food safety risk.

Businesses under national programmes won’t have to register a written plan, but will have to make sure they are following the requirements for producing safe food that will be set out in regulations. This includes having to register their business details, keep minimal records and have periodic checks. 

The new Act provides a clear exemption to allow Kiwi traditions like fundraising sausage sizzles or home baking at school fairs to take place. The only rule will be that food that is sold must be safe.

Growing food for personal use, sharing it with others or ‘bring a plate’ to a club committee meeting, or providing lunch for a visiting sports team or social group, is outside the scope of the Food Act. The Act only covers food that is sold or traded.

To implement the Food Act and to support the regulations, MPI has developed a package of materials, including:

  • a food control plan development manual to assist food businesses to develop a custom food control plan
  • food control plan templates for food retail and food service activities
  • guidance for food businesses operating under national programmes
  • guidance for food sectors that are exempt from having to operate under a national programme or food control plan
  • guidance for verifiers and evaluators of food businesses operating under the new food safety regime.​

Find full information here: Ministry for Primary Industries - Food Safety​

Page reviewed: 17 Mar 2017 4:15pm