Licensing

Mobile Shops

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:

• You cannot trade in the Central Business District, Taradale Shopping precinct or Marine Parade between the Kiwi House and the Aquarium.
• You may only stay in one site for two hours at a time and cannot return to that site within 24 hours.
• You may not park within 200 metres of a fixed site selling a similar product to yours.

Hawkers Licence

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.

Setting Up A Mobile Food Vendor

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:

• The mobile shop should be well constructed and maintained in a good state of repair.
• Ensure there is a separate sink and hand basin in the mobile shop that are operating properly. These should have a tempered supply of hot, and cold running water (at least 40 litres). All waste water must be collected in suitable storage tanks of sufficient capacity.
• Lighting is required of sufficient intensity to enable effective inspection and cleaning of the mobile shop.
• Adequate ventilation is necessary to maintain comfortable working conditions. A forced extraction system may also be required.
• Ensure all wall, ceiling and other surfaces are yielded smooth, impervious and easily cleanable in all parts of the process, preparation and service areas.
• Ensure the floor surface is smooth impervious and is an easily cleanable surface. It should be covered up the wall to a height of 75mm.
• Ensure wash-hand basins are clearly designated with a sign and are equipped with liquid soap, a nailbrush and a supply of disposable paper towels.
• Provide a first aid kit in a dustproof container clearly marked "FIRST AID".
• Provide sufficient air tight containers for storage of all dry goods or other ingredients used.
• At least one member of staff must hold a current Food Handling Certificate.
• Provide adequate refrigeration and/or hot hold equipment for all displayed and stored food. All readily perishable foods (products containing cream, meat, or similar) must be displayed and stored within a temperature of 0-4°c, and hot foods stored in Hot Holding Equipment operating at over 65°c. All readily perishable food MUST BE STORED COLD (0-4°c) OR HOT (over 65°c), not at room temperature.
• All pre-packed or pre-prepared food must come from a Registered premise. You are not permitted to pre-prepare food in a domestic kitchen.
• The vehicle must have a current WOF and any gas or electrical installation on any vehicle must be professionally installed and certified by an authorised gas/electrical authority. Standards Association of NZ has guidelines/codes of practice for LPG use which may assist.

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.

Safe Food

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.

Setting up the Site

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.

Choosing A Range Of Food

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.

Obtaining Ingredients

• Obtain fresh produce and ingredients in good condition from reliable suppliers.
• Ensure that watercress, puha, shellfish and similar foods have come from unpolluted sources.
• If food has been donated to you, ensure that suppliers know what is safe - give them a copy of this pamphlet.
• Check expiry dates on perishable foods.

Food Handlers

• Food handlers are the most common contaminant of food. Anyone handling food should be clean and wear clean clothes, preferably with a clean apron or smock over the top. Hair should be restrained and jewellery left off the hands. Direct food handling can be minimised by the use of tongs, slices and scoops.
• If a wound is covered by a band-aid, or the skin is broken, gloves should be worn also.

Preparing Food

• Keep food preparation at your stall to a minimum.
• Food preparation areas should be readily cleanable and supplied with washing facilities and protection from contamination.
• Ensure food preparation surfaces and utensils are clean before you begin preparation.
• Wash hands thoroughly before handling food, in between raw and cooked food and after handling rubbish, going to the bathroom, smoking or blowing your nose.

Food Cooked on site

• Cook all meats and meat products thoroughly until the juices run clear.
• Keep hot food hot once cooked. Don't cook more than you can store at above 65°c

Transport And Display

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.

Sale Of Fresh Produce

The following requirements must be met regarding the sale of fresh produce:

• The produce must be adequately protected against contamination by dogs by ensuring all produce is kept off the ground at least 450mm.
• Any sorting or grading of produce must be minimal and any discarded material must be placed immediately in suitable refuse receptacles.
• The area shall be kept clean and tidy at all times.

Charity Stalls

The following requirements must be met regarding charity stalls sale of food:

• Only non-perishable foods may be sold, i.e. foods that do not include any meat, fish or dairy products. Note: An exception is made for 'sausage sizzles' ONLY. In such cases the separate requirements for sausage sizzles must be adhered to.
• All foods must be adequately wrapped in cling-film and the food must be labelled stating what the food is (e.g. apricot pie, wholemeal bread etc.) and the name and address of the person who produced the food.
• Note that the Council's Environmental Health Officers reserve the right to inspect any premises where food is produced/stored including private homes.
• Such premises MUST have a very high standard of hygiene in accordance with the Food Hygiene Regulations.

Sausage Sizzles

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).

Safety Provisions

• Only gas barbeques may be used.
• At any time only one 9kg gas cylinder shall be at the site and this cylinder shall be securely fixed with all valves and pipework adequately protected.
• A suitable screen/barrier shall be erected on the customer's side so that it is not possible for any member of the public to accidentally burn themselves on the barbecue grill.

Hygiene Provisions

• All unwrapped foods must be adequately protected from contamination by customers.
• Sausages are to be pre-cooked variety purchased from a registered food premises (i.e. butcher/supermarket).
• Perishable food must be kept at safe temperatures. Sausages must be kept cool in chilly bins (below 4°c) with ice pack or slicker pads. Butter must be salted variety and kept cool in the shade.
• Wash-hand facilities must be provided AND USED. Adequate facilities are a bowl or bucket, a supply of warm water in a thermos (minimum one litre) and soap and paper towels. In addition a spray pump (minimum half litre) containing a 10% solution of isopropyl alcohol is required for sanitising hands.
• If buttered bread is to be prepared, there shall be a suitable impervious and easily cleaned (e.g. formica) table or worktop provided for this task.
• Food shall be handled as little as possible by using tongs. It is extremely important that the person buttering bread and serving food has very clean hands and does not handle money.
• No food is to be placed on the ground but kept at least 450mm off the ground.
• Cooked sausages unsold at the end of any period not exceeding one hour must be withdrawn from sale. Food stocks remaining at the end of the sale day must not be used for any future event (e.g. if the sausage sizzle runs over two days, fresh stocks of all food must be purchased for the second day).

Important

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.

Documents

  

Trading in Public Places Bylaw 2008

Version: pdf (428Kb) |

Application for Mobile Shops, Hawkers, Stalls Licence

Version: pdf (53Kb) |

BBQ or Sausage Sizzle Fact Sheet

Version: pdf (276Kb) |

Food Stalls Fact Sheet

Version: pdf (188Kb) |

Cake Stalls Fact Sheet

Version: pdf (186Kb) |

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