Commercial food premises
The Food Hygiene Regulations 1974
The objective of the Food Hygiene Regulations 1974 is to ensure food for sale is handled and prepared in a safe and hygienic manner to prevent food poisoning and the spread of communicable diseases via food.
They also outline requirements for the maintenance of food premises, the conduct of food handlers, the protection of food. They include special provisions for specialised areas such as dishwashing requirements for eating-houses.
Under the Food Hygiene Regulations 1974, "Food Premises" means:
- Any premises on or at which food is manufactured, prepared, packed, stored
or handled for sale - Any premises on or from which food is sold
- Any premises that is used in connection with any other food premises for the purposes of their work, by persons who work on those other food premises
- Any stall (including mobile shops, movable stands, road vehicles and fishing vessels) from which food is sold.
Food Safety Bylaw
You need to be aware that all staff handling or preparing food on the premises are required to meet the requirements of the Food Safety Bylaw. This Bylaw is compulsory and applies to everyone in the food industry in Dunedin.
Grading of food premises
All registered food premises must display a grade in view of the public from 1 July 2006. The grades will be A, B, C or D and will be based on the grading system attached as appendix 1 to the bylaw.
The four areas to be assessed are:
- Conduct and practices
- Structure of the premises
- Cleaning and sanitising
- Training
Any premises graded D may be closed until it is up to an acceptable standard and does not pose a public health risk.
Sickness policy
All food operators must have a sickness policy in place that ensures any staff member suffering illness is off work until fully recovered. A sickness policy template can be downloaded from the New Zealand Food Safety Authority website (opens in a new window).
Inspections
We will visit from time to time to ensure your operation and premises continue to comply with the Regulations. Officers may arrive at any time, not necessarily by appointment and must be allowed access to all parts of your premises.
Any matters that are of concern will be discussed with you at the time of the visit and followed up in a formal letter to you. Re-inspections will be carried out if necessary to ensure all requisitions have been corrected to the satisfaction of your Health Officer.
Certificate of registration
Before you can open any type of food premises, you must hold a Certificate of Registration. This will only be approved and issued when the premises complies with the Food Hygiene Regulations 1974 and all other relevant legislation (for example, toilet requirements under the Building Act).
If you are taking over an existing food premises, you will need to transfer the certificate of registration to your name. You should also check that all fees are paid as these will transfer to you with the certificate. Below are resources that will help:
- Guidelines for Opening a New Food Premises (PDF, 121 kb) (opens in a new window) - This handout has been developed to simplify the procedures for establishing a new food premises and to make you fully aware of your responsibilities under the current legislation.
- Application for Registration of Premises (PDF, 72 kb) (opens in a new window) - Use this form to register or transfer ownership of your premises.
Pre purchase information
We are often asked to inspect an existing food premises by an intending purchaser prior to the business changing hands. Such requests are generally declined but if you are intending to purchase an existing food premises, there is some information we recommend you seek:
- LIM application (PDF, 52.3 kb) (opens in a new window) - Use this form to apply to have us prepare a report that will provide any information we hold regarding the property. Information may include the official address, legal description, stormwater and sewerage drain positions, presence of hazardous contaminants, rates, consents, notices, orders, requisitions, etc.
- LIR application - Use this to apply for a partial LIM designed to relate to up to four specific areas that you request.
Ask to view the premises' current Certificate of Registration and request a copy of the last inspection letter from the vendor. This means you can ensure there are no operational restrictions or outstanding requisitions remaining on the premises that may affect the next registration renewal.
You can compare what structural requisitions were noted on the last inspection letter with the First Schedule requirements to satisfy yourself that registration will be renewed.
Food safety training providers
The four principal training providers in Dunedin are:
- The Otago Polytechnic (opens in a new window)
- The Open Polytechnic of NZ (opens in a new window)
- AgriQuality NZ Ltd (opens in a new window)
- Guthrie Consulting - 03 477 8844 (In house training only)
- QSM (Unit Standards 167 and 168) - Phone: 0800 800 417
Other training providers are available but if you are unsure if their courses are suitable to meet the Bylaw requirements, please do not hesitate to contact us and speak to Environmental Health.
Food safety auditors
If you have a food safety programme and are looking for a food safety auditor then our Environmental Audit Services (EAS) can help. We have over 20 years combined experience working in the food safety area. This experience includes working with and advising businesses such as food manufacturers, supermarkets, restaurants, butcheries and takeaways.
EAS holds IANZ accreditation as an inspection body and we operate a Quality Management System that has been assessed and complies with ISO17020. Our auditors have a friendly, practical approach with a strong commitment to quality.
Because we are based in Dunedin we are able to offer local businesses a competitive price.
Contact us for more information or for a quote.
Last reviewed: 01 May 2009 10:39am
Phone us on 477 4000
