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Permits, Food & Licensing
~ Kirimana āheitanga, te kai me ngā raihana

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Food Premises

When you have found the site at which you want to open a food premises, first check with the Regulatory Planners at the Town Planning Department of the Napier City Council that what you want to do is a permitted activity at that particular location. You need to ensure that any building of plumbing works have the correct Building Consents.

All food premises must comply with the Food Act 2014 to ensure safe food production. An Environmental Health Inspector can help you with this. They can do preliminary inspections at any stage of the development.

The basic requirements are:

  • All food preparation and storage/display area surfaces must be continuously smooth, impervious to water, readily cleanable and light coloured.
  • Floors must be covered to the walls and permanent fixtures.
  • Lighting and ventilation must be adequate.
  • There must be hot and cold running water and a wash hand basin must be convenient to the food preparation area and separate from other sinks.
  • There should be staff toilet and changing facilities.
  • You must arrange management of cleaning practices, personal hygiene policies, pest control, building maintenance and staff training.
  • Napier City Council bylaws require at least one staff member in a supervisory position to have completed a food hygiene training course.
  • Registration is renewable each year from 1st July or if the business changes hands.

When you are ready to open, contact the Environmental Health Officer (EHO) for an inspection and apply for a Certificate of Registration. A fee will apply. You may not open until Registration has been made and the EHO has approved opening of the premises.

Starting A Food Business

Starting out in a food business can be a daunting proposition. It is important you are aware of the standards required and the correct application procedure. This package is designed to help you to set up a new food operation by providing information on the relevant standards, and the application procedure.

In establishing a new premises there are few financial shortcuts. 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.

You are urged during the process of establishing your business or with any problem relating to the food business to consult your District Environmental Health Officer who can provide expert advice and additional information to clarify any area of uncertainty.

Before proceeding with any food business venture you are advised to consult with the following Departments and officers:

Napier City Council Planning Department

  • Resource Management for advice on the District Plan Requirements
  • District Licencing Agency if you business involves the sale of liquor or BYO
  • Building and Development for information on building and plumbing and drainage consents and the fire safety requirements

Environmental Health

  • Food hygiene and on Registration of Food Premises

 Healthcare Hawkes Bay, Health Protection Unit

  • Advice on labeling of your product
  • Permitted levels of additives in food

Legal Requirements

The Food hygiene Regulations 1974 require food premises to obtain a Certificate of Registration before food can be prepared or manufactured for public sale. It is an offence to operate a food premises without a current registration certificate.

The Certificate of Registration will only be issued when the premises complies with the standards set down in the Regulations. This will be determined through inspections by the District Environmental Health Officer.

Registration requirements are set out in the First Schedule of the Food Hygiene Regulations 1974. A full copy of the Food Hygiene Regulations 1974 is available from the Government Book Shop, a summary of the First Schedule is included in this documentation.

Eating Houses

If your premises is to contain seats for the consumption of food on the premises there are some special regulations to consider. The provision of a dishwasher for rendering dishes hygienic, the protection of food for sale on display, and the provision of sufficient kitchen floor space and toilet facilities for patrons are some important requirements. For further clarification seek the advice of your Environmental Health Officer.

Sale Of Liquor

If you intend to sell liquor on your premises or have patrons bring liquor for consumption on the premises while dining, you will need to apply for an ON-Licence, a requirement of the Sale of Liquor Act 1989. The method of application is outlined in the Sale of Liquor Regulations 1990. For further information contact a Liquor Licensing Inspector.

It is important to realise that approval of applications and the issuing of licences will take time and it is essential that application for a liquor licence is made months in advance of undertaking construction work on the premises.

In addition to staff toilets provision of toilets for male and female patrons will be necessary, with paraplegic access to toilet facilities also a requirement. The number of sanitary fixtures will depend on the proposed seating capacity of the premises.

Also investigation of Fire Safety requirements is essential.

Smoke Free Environments Amendment Act 2003

From 10 December 2004 hospitality venues (bars, clubs, restaurants, cafés, casinos and gaming machine venues) were required to become 100 percent smokefree indoors.

The Area Health Board has smoke-free area signs and stickers available for sale.


Your application should consist of:

  • A set of accurate plans and specifications
  • A completed "Application for Registration" form and
  • A cheque for the Registration Fee.

The appropriate registration fee for your food business can be found on the fees and charges page in this section.

Plans And Specifications

Included in your full set of scale plans should be an accurate layout plan of your premises showing the following details. Sufficient copies of the plans should be provided for all the relevant departments:

  • All rooms and their designations. Areas may also be designated for example, dishwash area, vegetable preparation area.
  • The position of all the appliances and fittings, such as preparation benches, shelving, cupboards, wash hand basins, dishwashing machine, cooking appliances, refrigerator and freezer units, extract ventilation hoods.
  • The position of incidental features such as yard areas, refuse storage area, staff and patrons toilets and staff changing areas.

You are strongly recommended to engage the services of an architect with previous experience in the development of food premises, which in most cases will hasten approval for the development.

Specifications of proposed construction materials and finishes are essential. They can either be included on the plan or in a separate specifications sheet.

The information contained in the plans and specifications should enable the Environmental Health Officer and Building Officer to check that the proposed premises complies with the appropriate Regulations and Codes. The Environmental Health Officer needs to be able to develop an idea of how the premises will operate. It is also useful to indicate the type of menu that is envisaged as this may influence the kitchen design.

Please note it is most important in the establishment of new premises that the site is suitable, and has sufficient space. It must be able to accommodate provision of a Grease Trap (refer to information on this site relating to Grease Traps) and Extract Ventilation over cooking equipment and allow sufficient kitchen space for hygienic operation of the premises.

Registration And Beyond

After the application is completed satisfactorily and near to the date of completion and the proposed opening, the District Environmental Health Officer must be contracted to undertake a final inspection of the premises.

If the inspection reveals the premises is set up correctly in accordance with the development plans and complies fully with the Food Hygiene Regulations 1974, the premises can then be approved and certificate of registration issued.

It is an offence to operate the premises prior to the issue of a Certificate of Registration.

Once the premises is registered then periodic inspection of the premises will be carried out to ensure conduct and structural requirements are being observed.

Your registration must be renewed every year.

If future alterations are planned be sure to consult with the Environmental Health Officer who is always available for discussion and advice.

Napier City Council Food Hygiene Training Bylaw

This bylaw requires that as of 1 July 1995 no person can hold a Certificate of Registration for Food Premises unless either that person or another staff member involved in a management of supervisory position, holds a suitable Food Hygiene Qualification.

Food Hygiene Regulations 1974

Training Providers

Food Handling Certificate which is available through the Eastern Institute of Technology
+64 6 844 8710
View Website

Innovative Educators & Hospitality Training Solutions Ltd
Innovative Educators & Hospitality Training Solutions Ltd - We are able to offer food safety units 167 and 168. Level 3 Food Safety Planning and an APL process for National Certificate in Professional Cookery Level 4. We also offer the Licence Controllers Qualification (units 4646 and 16705) and a Liquor Licensing Service.
+64 6 877 2123
+64 6 877 6593
027 326 7109
0800 929 8646
704 St Georges Road South, Hastings

Hospitality Training Professionals - David and Poppy Clapperton
+64 6 363 8299
021 529 669
View Website

Workforce Development Ltd
60 Prebensen Drive
PO Box 37, Napier
0800 833 5581

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