Registration

Before a food premises can open, the owner/operator must hold a Certificate of Registration from Council or an exemption Certificate, issued by the New Zealand Food Safety Authority (NZFSA).

A Certificate of Registration is issued by Council pursuant to the Health (Registration of Premises) Regulations 1966. It will only be approved and issued when the premises comply with the Food Hygiene Regulations 1974 and all other relevant legislation (e.g. Building Act 2004 toilet requirements, Resource Management Act 1991 planning approval).

If you are taking over existing premises, you will need to transfer the registration to your name. Before purchasing you can ask the vendor if you can view their last inspection report or you can apply for a Land Information Memorandum (LIM) report from Council. A LIM will provide a report detailing any information that Council holds regarding the property e.g. legal description, stormwater and sewerage drain positions, rates, consents, notices, orders, requisitions etc.

Food Control Plans

The New Zealand Food Safety Authority has developed Food Control Plans to assist operators how to produce safe food and comply with legislation by controlling risk areas in their food business.

Food service (restaurants, take-aways) and catering businesses now have the opportunity to register an approved template Food Safety Programme known as an "Off-the-Peg Food Control Plan" with Council. Once registered in this manner, the premises are exempt from the Food Hygiene Regulations 1974.

Food Control Plan registration is NOT transferable.

A limited number of template plans are currently available from Council. If you are interested in participating or would like more information contact one of the Environmental Health Officers at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Inspections

Inspection of registered food business is carried out by an Environmental Health Officer employed by the Timaru District Council.
The officers are basically concerned with ensuring that the premises and food handling practices of the staff, comply with relevant food legislation (or the FCP) to ensure that public health is not compromised.

Inspections occur at least once per year, depending on:

• the type of business,
• the types of foods manufactured/processed/packaged/stored
• the condition of premises
• the food safety practices observed

Officers may arrive at any time, not necessarily by appointment (unless you operate under a Food Control Plan). All officers carry authorised identification.

Officers are required to have access to all parts of your premises. The officer's authorisation gives him/her the power of access at all reasonable times - this generally means when the business is operating. If the officer calls at a genuinely inconvenient time, the officer will endeavour to co-operate and call again at a convenient time. Do note that this depends on the circumstances and purpose of the visit. It may not necessarily apply if the officer observes or is investigating a matter where there is immediate/high risk and food safety will be compromised.

Please note that obstruction of an officer in the performance of his/her duty is an offence, which could result in legal action being taken.

During the inspection the officer will provide feed-back on any non-compliance issues and discuss various aspects of food safety, as relevant to your business.

You will receive a field notice advising of any matters that require action for legal compliance, a time-frame for them to be completed and suggestions for improving food safety practices.

The officer keeps a duplicate copy of this notice for follow-up.