starting a new food business - timaru district council · starting a. new food business. 2. ......

Starting aNew

Food Business

2

Prepared by the

Environmental Health Unit

Timaru District Council

April 2016

Service contracts to:

Mackenzie District Council & Waimate District Council

Contact Details


Telephone: (03) 687 7200

Facsimile: (03) 687 7209

Email: [email protected]

Website: www.timaru.govt.nz

Postal Address:

P O Box 522

Timaru 7940

3

Contents

Introduction ......................................................................................... 4

Food Control Plans ............................................................................ 5

National Programmes ........................................................................ 5

Exemptions .......................................................................................... 6

How to Register .................................................................................. 8

Registering with Ministry for Primary Industries .......................... 9

Food Regulations 2015 ..................................................................... 10

Sale & Supply of Alcohol .................................................................. 12

Use of Footpath Area for Dining .................................................... 12

Smoking Areas .................................................................................... 12

Trade Waste ........................................................................................ 13

New Premises Check List ................................................................. 13

Contact List .......................................................................................... 14

Notes ..................................................................................................... 16

4

IntroductionThe Food Act 2014 came into force on 1 March 2016. The Act places a responsibility on food business operators to make sure that the food for sale is safe and suitable to eat.

Safe and suitable means that: ● ‘safe food’ won’t make people sick ● ‘suitable food’ meets compositional, labelling and identification

requirements and is in the right condition for its intended use.

New food safety measures have been introduced that promote food safety by focusing on the processes of food production, not the premises where food is made.

Businesses that are higher-risk, from a food safety point of view, will operate under more stringent food safety requirements and checks than lower-risk food businesses. The new food safety measures are:

● food control plans (FCPs) for higher-risk activities ● national programmes (NP) for lower-risk activities

Council will continue to be a regulatory authority so it will continue to issue registrations for food businesses and will also perform specific food safety verifications.

5

Food Control Plans A FCP is a written document that sets out what steps a business needs to take to keep food safe.

Many businesses can use a Ministry for Primary Industries approved FCP template. The operator fills in the template to identify risks, and to show how they’re being managed at their premises.

Others will need to develop their own custom FCP.

Operators need to register their plan each year and have a regular check (verification) to make sure the plan is being followed.

Businesses that will use a template FCP include: ● food service businesses such as restaurants, cafes, takeaways,

catering, or hospital kitchens ● food retailers that prepare or manufacture and sell food –

including retail butchers, fishmongers, delis, and supermarkets.

Businesses that will use a custom FCP

The types of businesses that will use a custom FCP include manufacturers of:

● food for vulnerable populations such as babies or the elderly ● fresh ready-to-eat salads and other meals, non-shelf stable

sauces, dips or dressings ● meat, poultry, fish, dairy or processed egg products.

National Programmes Working with a national programme is the way that lower-risk food businesses operate under the Food Act 2014.

There are 3 levels of national programmes, which are based on the food safety risk of the activities a business does:

● Level 1 – lower risk ● Level 2 – medium risk ● Level 3 – higher risk.

6

National programme requirements

All national programmes require: ● record keeping to show that you’re selling safe food ● registration of business details with your local council ● one or more visits from a verifier recognised by MPI

National Programme 1

National Programme 1 will apply to businesses such as: ● transporters or distributors of food products ● horticultural food producers and horticultural packing

operations (packhouses) ● retailers of manufacturer-packaged ice cream and iced

confectionery


National Programme 2 will apply to businesses such as: ● bread bakeries ● manufacturers of jams, chips and confectionery ● manufacturers of sauces and spreads


National Programme 3 will apply to businesses such as: ● brewers and distillers ● food additive manufacturers ● fruit drink and flour manufacturers

ExemptionsUnder the Food Act 2014, some food businesses and community groups are not required to operate under a food control plan or a national programme.

The Ministry for Primary Industries (MPI) has developed an online tool “Where Do I Fit?” to help operators work out where their

7

food activity or business fits within the new Food Act rules. It will tell operators whether they have to operate under:

● a food control plan ● a national programme ● the Animal Products Act ● the Wine Act

It will indicate if your food activities are exempt from having to work under a plan or a programme.

8

How to RegisterTemplate FCP

● fill out your plan using the templates provided

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

● register it with your local council or MPI and renew it annually ● get checked by a verifier ● follow your plan to make safe food.

Operators must register with their local council if their business:i) is based in one council districtii) is a mobile business (such as food stalls at events) or an online

business – in which case you must register with the local council where your business is based.

If a business operates from fixed places (shops or packing houses) in more than one area, the operator has a choice.i) register each place separately with each local council orii) register them all together with MPI.

Contact the Environmental Health Unit staff for more information

National Programmes

Before registering, the operator needs to contact a verifier and get them to confirm they will verify the business. The confirmation has to be included with the registration application.

To get a verifier: ● check the MPI website for a list of verifiers to see who is able

to verify food businesses ● contact them before registering ● request a letter confirming they will verify the business ● include the letter with the application forms

9

Registering with council - your “registration authority”.

An operator must register with their local council if their business: ● is based in one council district ● is a mobile business (such as food stalls at events) or an online

business – in which case they must register with the local council where the business is based.

Contact the Environmental Health Unit staff for more information or application forms.

Registering with Ministry for Primary IndustriesCustom FCP

Manufacturers of high-risk foods will need to develop a custom food control plan and register it with MPI to meet the requirements of the Food Act.

For more information visit the MPI website

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

10

Food Regulations 2015Part 1 Subpart 2 of the Regulations applies to operators of FCPs and the place of business covered by the FCP as well as any other matter/thing that the operator is responsible for under the FCP.

This subpart of the Regulations lists requirements in relation to: ● Places of food business: design, construction, and location

facilities, equipment and essential services ● Management of food and related accessories ● Protection of food during production and processing and

handling ● Competency and training ● Operator verification, corrective action and reporting ● Record keeping and documents

-#-#-#-#-

Part 2 of the Regulations applies to operators of National Programmes and the place of business covered by the NP as well as any other matter/thing that the operator is responsible for under the NP.

This part of the regulations lists requirements in relation to: ● Places of food business: design, construction, and location ● Good operating practices eg cleaning, maintenance, waste

management and pest control ● Facilities and essential services ● Equipment ● Management of food and related accessories ● Cleaning facilities and equipment ● Water ● Lighting and ventilation ● Protection of food during production, processing and handling ● Competency and training

11

● Operator verification, corrective action and reporting ● Record keeping

More Information:

The Regulations can be viewed on the NZ legislation website:http://www.legislation.govt.nz/regulation/public/2015/0096/latest/DLM6464401.html

12

Sale and Supply of AlcoholIf you intend to sell alcohol on your premises or to have customers bring alcohol for consumption on the premises while dining, you will need to obtain the appropriate type of liquor licence.

Council has information sheets available and you can contact a Licensing Inspector directly to discuss your specific plans.

It is important to note that the approval of applications and issuing of licences must comply with specific legal timeframes as all applications must be considered by the local District Licensing Committee.

Use of Footpath Area for DiningIf you wish to have an outside dining area on the footpath, you will need to apply for a permit to occupy the public place. You can contact Council’s Bylaws Officer to discuss the requirements in more detail.

Smoking AreasArchitects/designers need to consider the requirements of the Smokefree Environments Act when designing areas proposed to be used for smoking to avoid future costly renovations being required. It is the licensee’s responsibility to ensure any smoking areas on their premises comply with the Act. For further advice contact Smokefree Enforcement Officer, Community and Public Health (refer to contact list).

13

Trade WasteFood premises can produce wastes such as cooking oils, grease and food solids, which, if discharged directly into the sewers, can block the pipes or cause overflows, overloading at treatment plants or pollution problems.

Council’s Trade Waste Officer can provide you with information about trade waste consents and whether you will require one.

Council’s Guide for Food Industry on Trade Waste is available on our website:

http://www.timaru.govt.nz/services/environment/trade-waste

New Premises Check ListHave You checked:

District Plan requirements

Environmental Health requirements ● Food ● Liquor ● Bylaws

Building Control requirements

Trade Waste requirements

Grease Trap

14

Who to ContactYou will need to consult with staff from the following council units before proceeding with any food business venture:

Environmental Health Unit

Environmental Health Officer For advice on setting up your food premise.

Licensing Inspector If your business proposal involves the sale or supply of alcohol you will need to discuss liquor licensing requirements with a Licensing Inspector.

Bylaws Officer If you wish to trade in a public place or have tables for customers on the footpath areas for dining.

District Planning Unit

For advice regarding District Plan requirements, zoning and resource consent applications.

Building Unit

For information regarding compliance with Building Act and Building Code requirements e.g. plumbing & drainage, means of escape, change of use, earthquake strengthening, toilet facilities and accessible facilities.

District Services Unit

Trade Waste Officer For advice regarding trade waste consent.

Contact Details


Telephone: (03) 687 7200



Postal Address:

P O Box 522

Timaru 7940

15

External Agencies contacts:

Smoke-free Environments

Smoke-free Enforcement Officer,

Community & Public Health, a division of the Canterbury District Health Board.

Phone (03) 0687 2627

Hazardous Substances

Environmental Protection Authority (EPA)

Telephone: 0800 376 234,


Website: www.epa.govt.nz

Worksafe New Zealand

Telephone: 0800 030 040


Website: http://www.business.govt.nz/

Ministry for Primary Industries (MPI)

Telephone: 0800 00 83 33


Website: www.mpi.govt.nz

16

Notes

17

Notes

18

Notes

19

Notes

Contact Details


Telephone: (03) 687 7200

Facsimile: (03) 687 7209



Postal Address:

P O Box 522

Timaru 7940

starting a new food business - timaru district council · starting a. new food business. 2. ......

Documents