Mobile Shops can sell their wares at any roadside site if they have obtained a Mobile Shop Licence in accordance with the Napier City Council bylaws. Mobile Shops selling food must comply with the requirements set out in the Food Hygiene Regulations 1974 andneed to have staff trained in food hygiene.
The following conditions apply:
A Hawker is a trader who can carry their wares without the need of a vehicle or stall. There are restricted sites available and a licence is required. A licence fee is also payable. Contact your Environmental Health Officer for further information and details about where you are able to operate.
All mobile vendors selling food in the Napier District Council must be registered by the Council and must comply with the relevant regulations and bylaws. The following outlines the standard requirements to gain Registration.
The basic requirements for a mobile food shop are:
An inspection of the mobile shop can be arranged with the Environmental Health Officer at your request, to check compliance with these requirements and to discuss other relevant Food Hygiene Requirements.
Whether you are organising or participating in an event involving sale of food to large numbers of people, or running a single stall at a market, this pamphlet contains information to help you meet health requirements and prevent illness caused by selling unsafe food.
All sale of food to the general public must be made in compliance with the Food Hygiene Regulations 1974. Mobile food Shops in the Napier area require registration with the City Council for permission to do so.
Check with an Environmental Health Officer at your local Council whether a permit or license is required for your operation.
Position your stall close to key services - water and power supply, drainage and toilet facilities. Ensure the event organiser knows what your power demands will be.
Allow adequate space for preparation, cooking, storage and wash-up. Provide for collection and removal of rubbish and waste water where relevant.
The person taking money from clients should not be the food handler, unless hands are washed in between each transaction. If hand washing facilities are limited or inconvenient, alcohol wipes may be an alternative.
Choose low risk foods such as fruit and vegetables, cakes and biscuits, jams and chutneys. Other foods such as cream cakes, custard squares, pies, quiches and pizzas spoil easily and require refrigeration.
Food Cooked on site
Keep produce away from petrol fumes during transport.
Make sure other foods are wrapped, covered or in sealed containers at all times of transport and display.
Your display set up should be covered and free of pests and dusts wherever possible.
Keep food off the ground, out of the sun and away from animals.
Food on display should also be safe from contamination by customers.
Perishable foods such as those with meat, eggs or dairy products in them must be stored and transported in a cold environment at below 4°c. If using a chilli-bin also use ice or slika pads.
Prepared dishes displayed hot must be kept at above 65°c. They should be heated to boiling point and then stored hot with a minimum of time in between original preparation and display. They too should be covered whilst on display.
The following requirements must be met regarding the sale of fresh produce:
The following requirements must be met regarding charity stalls sale of food:
The following requirements must be met regarding sausage sizzle sales:
Note: The provisions apply only to bona fide charity/non-profit making organisations. In all other cases, the requirements that apply to commercial food stalls must be met. (See copy of conditions).
Any stall selling food in contravention of the Food Hygiene Regulations and/or Food Act will have such food seized by the Environmental Health Officer who has the right to close down the stall immediately.
This severe action must and will be carried out if necessary in order to safeguard people's health.