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First steps in starting a food business The legislation you need to comply with Exporting food overseas Changes coming to New Zealand food legislation Getting started selling food from your home kitchen, a vehicle, at a market or roadside stall Organising an event where food will be sold Starting to distribute, store or transport food Food bottling and packaging, food grade containers and display of food Using cleaners, sanitisers and chemicals for microbial control Selling pet food Related topics Learn about the first steps to starting a small business selling food in New Zealand; including selling from a roadside stall, mobile vehicle or market. We cover registering a food business, the food safety and hygiene standards and other legal requirements you must comply with to keep your customers safe. We also suggest where to get further advice, including if you plan to export.
food preparation areas cookers food displays location of water supplies and drainage ventilation access. This will help the Environmental Health Officer to advise what other space or facilities you may need to provide in order to register the premises for a food business. If you are taking over an existing business, you will need to re-register it in your name. Check with the local council that the existing registration is appropriate for your intended business. There will be different requirements if you for example, are taking over a corner dairy but intend to open a restaurant. Also check whether the council has any legal notices or requisitions outstanding at the premises, as once you take on the business you will be expected to complete them. This information will be identified on a Land Information Memorandum (LIM) report available from your local council. If you intend to make any alterations to the business, identify what these will be and discuss with the Environmental Health Officer as above. There may be other requirements that your local council will enforce at your business, such as planning controls, building permits and liquor licensing. Your local council may also have bylaws for specific aspects of trading such as hygiene training and street trading requirements. Get contact details for your local council [Local Government Online]
Public Health Service contact details for New Zealand More detail about approval of a food safety programme Developing a food safety programme Codes of practice what they are and the different codes you can use The domestic food review a major review of New Zealands domestic food laws
Part X deals with the storage of milk at depots Part XI regulates the manufacture of frozen confections Part XII regulates the sale of ice-cream and frozen confections Part XIII - deals with the manufacture of non-alcoholic drinks Part XIV controls food vending machines Part XV relates to breweries Part XVI relates to the preparation of wine Part XVII relates to the sale of liquor Part XVIII contains general provisions dealing with the closure of premises, offences and penalties. The registration of food premises is carried out each year, and council Environmental Health Officers may visit at any reasonable time to carry out inspections. The inspections are to ensure premises continue to meet First Schedule requirements and businesses are operating to the hygiene requirements contained in the regulations. Further information on the Food Hygiene Regulations may be obtained from your local authority. Look up the Food Hygiene Regulations 1974
Part 2 contains the specific permissions for fluoridated water and the sale of hemp seed oil as food. Schedules to the regulations detail tests for enamelware and ceramicware items for use with food. Look up the Food (Safety) Regulations 2002
We are working with industry groups, businesses and local authorities to identify appropriate OTP FCP formats and contents. Custom-made Food Control Plan (Custom FCP): Where a business cannot operate fully to a template Off-the-Peg Food Control Plan, it will have to develop its own plan that identifies the actions it is taking to produce safe and suitable food. This may either be developed from scratch or adapted from an OTP FCP. The business will incur the cost of the preparation and evaluation of the custom-made contents of their FCP, which must be verified before being registered. National Programmes: A National Programme would be developed when there are food safety issues that are not the sole responsibility of one particular business or a particular part of the food chain. For example, monitoring pesticide residues in the horticulture sector would come under a national programme. We would develop any national programmes. Learn more about developments in the new food rules [PDF: 240K, 2 pages]
Getting started selling food from your home kitchen, a vehicle, at a market or roadside stall
Can I sell home cooking from my kitchen eg, frozen dinners?
The Food Hygiene Regulations prohibit the sale of food that is not prepared on registered premises. This is because of the risks of cross-contamination from domestic activities that happen in the kitchen. However, it may be possible to produce food for sale at your home if you provide a separate facility that meets registration requirements. You may also be required to comply with food packaging and labelling laws. You will need to meet with an Environmental Health Officer at your local council to discuss your proposal. Get contact details for your local council [Local Government Online] Food labelling understanding New Zealand's food labelling and compositional requirements
Food labelling understanding New Zealand's food labelling and compositional requirements Get contact details for your local council [Local Government Online]
operating to an approved Food Safety Programme a one-off food stall a charity fundraiser. Food for fundraising, fairs, charity and promotions Food, particularly high risk products, such as processed and cooked meats, salads, dairy products and other readily perishable foods can provide the ideal environment for the growth of bacteria which may cause food poisoning. These foods are termed high risk because they will not be processed further before being eaten. Unless these foods are properly stored, prepared, cooked, displayed, served and delivered by food handlers, there is a risk that they may either become contaminated or enable the growth of bacteria that could make people ill. Events and venues where facilities for food handlers are very limited and where the opportunity to practice good standards of hygiene are restricted, can increase the risk of foodborne illness for consumers. On the day, you will need to ensure that only those entitled to sell food are doing so at your event. The local council may assess you and stall holders on the day to ensure any agreed standards are met.
Facilities at events
Depending on the venue and the type of event, you may need to think about the provision of facilities for food stalls including: dedicated toilet and hand washing facilities easily accessible to food stallholders refrigeration facilities for the temperature control of perishable stock easily accessible to food stallholders waste facilities and disposal of packaging and food waste.
keeping the food clean and free from contamination not carrying anything with the food that could lead to its contamination (ie live animals). There are more specific requirements for transporting meat and fish. Contact the Environmental Health Officer at your local council for further information. Get contact details for your local council [Local Government Online]
Food bottling and packaging, food grade containers and display of food
Does vegetable oil (olive, avocado) have to be bottled in a food grade premises or can it be bottled at home?
Bottling must take place at a premises that has been registered in accordance with the provisions of the Food Hygiene Regulations or by a business that is operating a registered Food Safety Programme.
Where can I find guidelines on refrigeration and display times for fresh or sealed products; eg, sandwiches and sushi?
The Food Hygiene Regulations refer to temperature control as follows: 1. all readily perishable food must be stored at a temperature that will protect it against deterioration and spoilage. Readily perishable food consists wholly or partly of milk, milk products, eggs, meat, poultry, fish or shellfish, or ingredients that are capable of supporting the progressive growth of microbiological organisms that can cause food poisoning or other foodborne illness 2. anyone storing readily perishable foods for sale must provide adequate chilled storage
3. in eating houses, all readily perishable food that has been cooked needs to be kept either below 4oC or above 60oC. The exemption to this requirement allows for a maximum of 2 hours during preparation and display, when food may be kept between these temperatures. Look up the Food Hygiene Regulations 1974
If I use a non-detergent based dishwashing product (eg, sodium hydroxide) are there residue tests I need to do?
If good operating procedures and any directions for use are followed, testing for residues should not be needed. Please contact us for further information telephone +64 4 894-2500. Australia New Zealand Food Standards Code
Related topics
Food safety training is recommended for anyone who handles food Food labelling understanding New Zealand's food labelling and compositional requirements Food date marking, use-by dates and storage instructions Calculating the shelf life of food products Chemicals, toxins, additives and contaminants in food Food for fundraising, fairs, charity and promotions