Getting Started in the Food Business. Manufacturer

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1 This information is designed to help you set up a new food manufacturing operation by providing information on the relevant standards required and the application and registration procedures. In establishing new food premises a commitment to ensuring a high standard at the development stage through selection of suitable materials and equipment combined with thoughtful design will result in greater operational efficiency and cost effectiveness for your business operation. While establishing your business or facing any problem relating to it, you should consult an Environmental Health Officer (EHO), who can provide expert advice and additional information to clarify any area of uncertainty. The following section lists Council Units/Teams and outside Agencies that may have an interest in, or requirements relating to your proposed business. They may also provide further technical advice or information you may need to consider before proceeding with any venture. 1. CHRISTCHURCH CITY COUNCIL TELEPHONE ENVIRONMENTAL POLICY & APPROVALS UNIT Civic Planning Team for advice on City Plan requirements, zoning, existing use rights, parking requirements and resource consent applications. Civic Building Team for submission of building consents and information on safety, sanitation and means of escape requirements including change of use and earthquake strengthening if required, toilet requirements and access for people with disabilities. INSPECTIONS & ENFORCEMENT UNIT Hazardous Substances Section if your business involves the storage and/or supply of gas for cooking or heating water. Liquor Licensing Team if your business involves the sale of liquor. Health Licensing Team for further information on premises construction, standards and food safety matters. CITY WATER AND WASTE UNIT for information regarding trade waste discharges, trade waste consents and water supply connection applications. 2. NZ FOOD SAFETY AUTHORITY TELEPHONE for advice on food standards, ingredients, labelling requirements and Designated Officer approval as a food manufacturing premises. 3. CANTERBURY DEVELOPMENT CORPORATION TELEPHONE for advice on setting up and developing a small business. 4. DEPARTMENT OF LABOUR CALL FREE Occupational Safety and Health - for advice on Health and Safety in Employment requirements. Page 1 of 6 08/10 ESEH409 10/474415

2 LEGAL REQUIREMENTS Manufacturing Premises means food premises where food is manufactured, prepared, packed or stored for retail sale on other premises. The Food Hygiene Regulations 1974 require occupiers of food premises to obtain a Certificate of Registration before food can be manufactured, prepared, packed, stored or sold. It is an offence to operate a food premises without a current registration certificate. There are exemptions available under the Food Hygiene Regulations 1974, for up to date information: The Certificate of Registration will only be approved and issued when the premises comply with the standards and requirements set down in the Food Hygiene Regulations and all other relevant legislation. This approval will be determined after evaluation by one of the Council's Environmental Health Officers. Note: New premises must have a Code Compliance Certificate as required under the Building Act before final approval can be given. STANDARDS FOR REGISTRATION ~ for All Food Preparation, Service, Storage and Wash-up Areas Due to the variety of materials and fittings available you are advised to consult your Environmental Health Officer before making final decisions. SPACE ~ Sufficient for persons working and for easy access for cleaning. Floor space clear of appliances, fittings and stored goods is recommended to be not less than 3m 2 per worker in that area. FLOORS ~ Are to be durable, smooth, impervious and easily cleaned, with all angles between floor and walls rounded off (coved) to a height of not less than 75mm from the floor. They are to be adequately graded and drained in wet areas. The material of the floor surface must be suited to the work or process carried out in the premises. WALLS ~ Internal surfaces to be smooth, dustproof, non-absorbent and easily cleaned without damage to the surface, being painted or treated as the EHO may approve. In wet operations and where walls are liable to be wetted or fouled they are to be constructed of impervious material to a height of at least 2 metres. Minimum height of walls to be 2.40 metres. Cooking areas - also need to be heat resistant and stainless steel sheeting between the cooking equipment and ventilation canopy is recommended. Wash-up areas - walls surrounding sinks and wash-hand basins also need extra protection and providing high bench up-stands or impervious sheeting is recommended. CEILINGS ~ Ceilings or undersides of roof, and supports to be smooth, dust proof, easily cleaned and light in colour. LIGHTING ~ Sufficient to enable effective inspection and cleaning, with a minimum level of 215 lux measured at bench height. It should be reasonably free from glare or shadow. Sufficient lights provided in ventilation canopies and walk-in coolers and freezers. Easily removed and cleaned covers are recommended for fluorescent light fittings. VENTILATION ~ Sufficient to maintain comfortable conditions for persons on the premises by preventing air from becoming excessively heated, by preventing condensation and excess moisture on floors, walls, and ceilings and to remove objectionable odours, fumes and impurities. If natural ventilation is not satisfactory mechanical ventilation is to be provided. Mechanical extract ventilation is to cover all cooking equipment. The system (depending on the cooking process) may comprise a canopy enclosure, fan of sufficient capacity, grease filters, condensate channels and ducting to remove cooking vapours to the exterior of the premises. It is to discharge in a manner that will not create a nuisance. To avoid a nuisance situation, the discharge point is to be situated at the buildings highest point, in an area removed from opening windows and air intake points by at least 6 metres. The system is to comply with noise levels set out in the Christchurch City Plan. HOT WATER SUPPLY ~ Sufficient, continuous piped supply at 63 C at all sinks and 38 C at wash hand basins. Page 2 of 6 08/10 ESEH409 10/474415

3 SINKS ~ Of sufficient number, size and capacity to ensure equipment can be easily cleaned. It is recommended that you provide a sink for washing and preparing food, a sink for utensil wash and a cleaner s sink for emptying/filling buckets used to clean large appliances, floors and toilets and for mop rinsing if applicable. WASH HAND BASINS ~ Required in each area where food is prepared and handled and in toilet areas. They are to be supplied with soap, nail brush and single use hand drying facilities (e.g. disposable paper towels along with a rubbish bin for the paper towels). FOOD PREPARATION/STORAGE & TRANSPORT ~ Ensuring food is protected from contamination and spoilage by adequate cooking (re weight, time and temperature) of high risk foods; ensuring minimal handling of food products during preparation; ensuring the adequate separation of raw, prepared and final food products; ensuring all bench, table or shelf surfaces that are likely to come into direct contact with meat or fish must have impervious surfaces free from imperfections; maintaining fresh meat and poultry when not being processed at 2 C or below; maintaining cooked high risk foods at 4 C or below; and maintaining foods to be sold as frozen at - 18 C or below. There is to be suitable and adequate storage space for food products and appliances. All storage benches, shelves and rails must have an impervious, smooth and durable finish which is capable of being easily cleaned. During transport high risk foods must be kept at 4 C or below; frozen foods kept at -18 C or below; food products must either be kept in clean containers with lids, or be effectively wrapped to prevent contamination and the vehicle compartment must be clean and must not contain anything that may contaminate the food or its packaging. PROTECTIVE CLOTHING ~ Wearing light coloured overalls, smocks, etc and effective head covering or hair restraints as necessary to prevent hair from touching food or food contact surfaces. CHANGING FACILITIES ~ Lockers or other facilities for the storage of staff clothing and personal belongings are required. They are to be located out of preparation areas to avoid contamination, but are to be convenient to the workers. Where there are more than four workers, changing rooms are required and if both sexes are employed, then separate changing rooms will be necessary. TOILET ACCOMMODATION ~ Sufficient numbers for staff in accordance with the Building Code, conveniently located and accessible at all times the premises are in use. Disabled persons access facilities may be required. Toilet accommodation can not open directly into a food/beverage area. A lobby area is generally required. Self-closing devices should be installed on each toilet room and lobby door. Each toilet room and lobby is required to be vented to the exterior. CLEANING EQUIPMENT ~ A suitable area for the storage of cleaning chemicals and cleaning equipment is to be provided and is to be sited to avoid possible contamination of food products. WATER SUPPLY & SEWAGE DISPOSAL ~ WATER ~ An adequate supply of potable water (town supply or water complying with NZ Drinking Water Standard 2000) is required. Water supplied from any other source will require prior Council approval. SEWAGE ~ Any discharge to the sewer from commercial activities will normally have a trade waste discharge. The discharge of trade waste is only permitted under issue of a Trade Waste consent issued by the City Environment Technical Services Team. Any sewer discharge not draining to a City Council sewer will require prior approval. GREASE TRAP ~ in compliance with the Trade Waste Bylaw 2006 an application for Trade Waste consent to discharge fat, oil, or grease from food processing to the sewer is required. Pre-treatment through a grease trap complying with the NZ Building Code G13 to separate fat, oil or grease out of the waste stream is required. Any other type of trade waste pre-treatment requires prior Council approval. For all areas where food is processed including Food s the capacity of the grease trap shall be: at least twice the capacity of all sanitary fixtures and appliances discharging to it, and in no case less than 100 litres. Waste disposals must not be installed to discharge through a grease trap. Page 3 of 6 08/10 ESEH409 10/474415

4 Inspections & Enforcement Unit Any fat, oil or grease interceptors/arrestors require prior Council approval. These devices will be required to meet current criteria available from the City Environment Technical Services Team. Cleaning and maintenance of these devices are required on a regular basis as determined by the Trade Waste Bylaw and discharge consent. YARD/REFUSE DISPOSAL ~ Yards and outside pathways are to be paved with impervious washable surfaces and provided with drainage. If there is no yard area a separate room or enclosure is required for the storage of refuse containers. Refuse containers should have lids and be washable. Waste fat/oil drums should be placed in a washable bund that will contain any spillage. PEST CONTROL ~ The premises must as far as practicable be kept free from birds, rodents and insects. Installing screening, self closing doors, properly directed air currents and blocking up gaps around pipes etc or other suitable control measures, along with establishing a regular pest control programme with a registered pest control company are highly recommended. GENERAL ~ Any change to the use and layout of the building, particularly plumbing work will require approval and may require a Building Consent. To operate a food business, it is recommended that you have a Basic Food Hygiene Certificate which is NZQA Accredited. A full list of providers for this course can be obtained at For a premise to operate under a Registration Exemption, the Food Safety Programme must be approved before trading starts. If that approval has not been granted, Council registration will be required until the programme is approved. It is the responsibility of the business operator to maintain the premise in good repair and to ensure the requirements of the Food Hygiene Regulations are met. BUILDING CONSENT DETAILS Plans To enable the prompt and efficient processing of your Building Consent all the relevant plans, specifications, producer statements and other paper work should be included. A Council Building Consent Officer can assist with what is required. To assist the Environmental Health Officer in processing your Building Consent you should include a layout plan of your premises showing the following details: All rooms and a description of use, for example washing-up area, potato chipping area, vegetable preparation area etc. The position of all the services, appliances and fittings, such as preparation benches, shelving, cupboards, wash-hand basins, sinks, cooking appliances, refrigerator and freezer units, extract ventilation hoods. The position of incidental features such as yard area, refuse storage area, grease trap, toilets and staff changing areas. Specifications Your specifications should cover the construction materials, colours and finishes along with appliances, furnishing and fittings. It is also useful to indicate the type of menu that is envisaged as this may have an influence on the kitchen design and drainage requirements. It may be advantageous to engage the services of a design consultant with previous experience in food premises development. SALE OF LIQUOR If you intend to sell liquor on your premises you will need to apply for the appropriate licence as a requirement of the Sale of Liquor Act The method of application is outlined in the Sale of Liquor Regulations For further information contact the Liquor Licensing Team. Page 4 of 6 08/10 ESEH409 10/474415

5 FOOD LABELLING Packaged food should be labelled with the common name or description of the food, the net weight, volume, or number of contents, nutritional information, the business trading name and address and a date mark being a best before, use by, or packed on date mark for food with a shelf life of less than 90 days. Take care over the wording of any claims made about the origin, type, quality or effect of the food and note that the use of the words pure, real, genuine, imitation, mock and substitute have special constraints. The word health cannot be used regarding any food. Contact Community and Public Health for further details. APPLICATION FOR REGISTRATION Once the premises are completed and the EHO s final evaluation reveals it has been constructed in accordance with the approved plans, the Food Hygiene Regulations 1974 and all other relevant legislation, an Application for Registration can be made. Your application as a Food should consist of ~ A completed "Application for Premises Registration" form, Payment of the application fee. It is preferable to also pay the appropriate Registration fee for the premises at this time. This would then avoid the need for a future invoice for the Registration fee and any later confusion arising over fees already paid. The Application Form This is available from any Council office or may be downloaded from our web site resources.ccc.govt.nz/files/generallicenceapplication.pdf. The form is a legal document, please complete it accurately. It should be signed, dated and then forwarded, together with payment of the fees to the Health Licensing Team (address on the back of this booklet). Registration And Beyond On payment of the Application fee and appropriate Registration fee, the Certificate of Registration will be printed, laminated and sent to your postal address. It is an offence to operate the premises prior to the issue of a Certificate of Registration. Once the premises are registered periodic evaluations of the premises will be carried out by the Council EHO to ensure safe food handling practices, cleaning and premises maintenance requirements are being carried out. Your registration must be renewed every year. The registration period runs from 1 July to 30 June. Page 5 of 6 08/10 ESEH409 10/474415

6 OPENING A NEW FOOD MANUFACTURING BUSINESS Then check the following flow diagram Address of Proposed Premises Check City Plan/Zoning requirements with Planning staff Zoning Resource Consent Parking Liquor sale compliance Consult with EHO to ensure premises are suitable Check Building Act requirements with Building Control Officer Check with Liquor Licensing Team and apply for Sale of Liquor Licence (if applicable) Submit Resource Consent and/or Building Consent as required Building consent Accessibility Toilets Fire egress Evacuation scheme Ventilation Back-flow prevention Grease trap Gas supply Licence application General managers certificate Certificate of compliance Premises fit-out completed Building Code Compliance Certificate received Final evaluation of premises by EHO and Application made for Food Hygiene Registration If satisfactory, Certificate of Registration issued Liquor Licence issued (if required) PREMISES OPEN FOR BUSINESS Page 6 of 6 08/10 ESEH409 10/474415