Establishing a new Food Premises
Guidelines
Establishing a food premise
The thought of establishing a food business can be daunting; however this document can help you
understand the legal requirements and the process of approval within the Ashburton District Council, to
make the transition into the food industry a little easier.
Consulting with an Environmental Health Officer regarding your business is highly recommended for you
to receive the correct advice on setting up your food business.
Legal Requirements
Food Hygiene Regulations
All premises, other than those that have an approved food safety plan, must be approved and registered
by Council under the Food Hygiene Regulations 1974.
A certificate of registration is issued after the premises have been checked by an Environmental Health
Officer to ensure the required standards are met. Your premises will be inspected annually to monitor
compliance.
Learn more about Food Hygiene Regulations 1974
Food Control Plan
A food control plan is a pre-approved food safety plan created by MPI (Ministry of Primary Industries)
which is managed by the Environmental Health Officer. It provides food service and catering businesses
with a set of procedures and records that can be tailored to help manage food safety.
Note: Currently, changing to a Food Control Plan is voluntary but will become compulsory in the future,
once the new Food Bill is passed.
Having an approved food control plan exempts you from the requirements of the Food Hygiene
Regulations.
Learn more about Food Control Plans
Building and Resource Consent
If you are fitting out your premises it is likely that you will need building consent. Depending on your
activity, you may also need resource consent.
When you lodge your building consent you will need to submit an accurate set of plans and specifications
for the premises. A layout plan showing the position of appliances and fittings such as benches, shelving,
cupboards, sinks, wash-hand basins, dishwashers, stoves, deep fryers, fridges, freezers and air extraction
units should be included.
Registration
You must submit a completed application for registration to Council and pay the appropriate fee.
Before you open your food premises it must be inspected and approved by the Environmental Health
Officer. They will then issue your certificate of registration.
A certificate of registration must be renewed every year. The registration period runs from July to June. If
you buy the business during the year you must complete a transfer of registration.
Food Handler Training
The purpose of the training requirement is to ensure that all establishments preparing food for sale have
staff that are adequately trained in food safety.
All staff should have Level I- Introductory Food Safety, Unit 167 of the NZQA standard or equivalent.
All food staff in a supervisory position should have Level II-Food Contamination, Unit 168 of the NZQA
standard or equivalent and be training towards Level III-Supervisory Management Food Safety, Unit 169
and 11574 of the NZQA standard or equivalent.
Training to the above standard is provided by:
Aoraki Polytechnic –Ashburton Campus
(03) 308 8280
New Zealand Open Polytechnic Distance Learning
0508 650 200
Agri Quality New Zealand
0508 001 122
Summit Systems Ltd
(03) 338 8820
Competenz ITO
(03) 365 4522
Structural requirements for food premises
Floors
Floor surfaces must be smooth, waterproof and able to be easily cleaned. In wet areas the floor must be
adequately graded and drained.
The floor must be coved to a minimum height of 75mm along all walls and fixed benches and cabinets.
Coving provides a rounded edge to facilitate easy cleaning.
The material uses as a floor surface should be carefully considered so as to prevent damage and the need
for premature replacement.
Walls
Walls, like floors, must be smooth, waterproof and able to be easily cleaned. Concrete blocks are not
suitable. Where wall sheeting materials, such as Formica or Seretone, are used they must be fixed by
jointing strips so that no gaps are evident.
Ceilings
Ceilings must be smooth, waterproof and easily cleaned surface which is light in colour and no less than
2.4m in height.
Lighting
Lights must provide an illumination of 215lux measured at 900m above the floor. This illumination
eliminates shadows and helps cleaning. Light fittings must have covers that can be easily cleaned.
Ventilation
Where natural ventilation is not adequate to effectively remove heat, condensation and odours,
mechanical ventilation is required.
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Ventilation hood with fans and filters and which are ducted to the exterior of the building are
required over cooking appliances.
Duct exits must not be positioned where they are likely to create a nuisance to neighbouring land
users.
The lower edge of the ventilation hood needs to overhang the cooking appliances by at least
150mm.
Fittings in the hood are to be cleaned regularly to ensure the ventilation system operates
effectively.
Space
All food preparation areas must have a clear floor space of 3m² per person. Plenty of space is required to
enable easy access for cleaning.
Changing facilities
Cabinets or lockers must be provided to store clothing and other employee’s personal belongings.
Toilets
In premises where food and alcohol is consumed on the premises toilet facilities will need to be provided
for customers, including a toilet for persons with disabilities.
Toilets must not open directly into the food preparation or dining areas – there must be two doors
between these areas. A hand basin with a supply of hot and cold water is to be located within the room in
which the toilet is fitted or in an immediately adjacent space.
Wash-hand basins
A wash-hand basin is to be located convenient to the area where food is prepared to enable workers to
wash their hands frequently. All wash-hand basins are to be supplied with hot and cold running water,
soap, a nailbrush and hand drying facilities.
Plumbing
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Sinks must be sufficient size and capacity to ensure equipment used in the premises can be easily
cleaned.
Hot water must be supplied to dishwashing sinks at a minimum temperature of 63°C and a
maximum of 83°C and minimum of 35°C and maximum of 55°C to wash-hand basins.
Yard
Yard and outside working areas must be paved with waterproof washable surfaces and provided with
adequate drainage.
Refuse
All refuse bins outside and inside the premises must have tight fitting lids.
Food Hygiene Regulations 1974 Schedule 1- Requirements for registration of premises