Covered here are things you need to know about operating a food premise as well the requirements for selling pre packed foods at food stalls, markets and fairs etc.
There are a number of steps to take if you want to open a food premises. You will find listed below information to get you started.
A Planning Approval Application Form may be required to be submitted to the Council’s Development & Environmental Services Division before proceeding further. Planning information phone (03) 6238 2715.
You will need to submit four (4) copies of plans which include:
You may need three different approvals:
It is a good idea to keep in constant contact with a Council environmental health officer during the approval process so that any problems can be promptly addressed.
The Building Surveyor is required to request a pre-occupancy inspection by the Environmental Health Officer when the premises are ready to open for business.
When the premises are ready to open for business, you will need to ensure that the premises are registered under the Food Act 2003. You can obtain the Notification of a Food Premises form & Food Business Application form from an Environmental Health Officer at the Hobart Council Centre, 16 Elizabeth Street, Hobart. An Environmental Health Officer will undertake a final inspection of your food premises and then process your application form. A certificate of registration of your food business will then be issued by the Council.
The Council recently approved a new registration fee structure for food businesses. The new fee structure reflects the risk category of your business. Your business has been classified as being low, medium or high risk according to the food handling processes and types of food sold at your business.
There is an inspection frequency attached to each food business risk category so that high-risk businesses are inspected more often than medium risk businesses. Medium risk businesses are inspected more often than low risk businesses.
The new fee structure reflects the proportion of time that Council Environmental Health Officers need to spend in each category of food business. This is clearly outlined in the table below.
| Food Business Risk Category | Inspection Frequency | Registration Fee |
|---|---|---|
| Low | Every 18 months | $100pa |
| Medium | Annually | $150pa |
| High | 6 monthly | $200pa |
The majority of food businesses in Hobart are classified as high risk because of the nature of the foods being handled/manufactured and sold. The method of assessing the risk category of your food business and the respective inspection frequency associated with each risk category are undertaken in accordance with the provisions of the following document:
ANZFA Food Safety: The Priority Classification System for Food Business
Copies of this document can be obtained from the Information Officer at:
Food Standards Australia New Zealand
PO Box 7186
Canberra Mail Centre
ACT 2610
Fax: 02-6271 2278
Phone: 02-6271 2241
Email: info@anzfa.gov.au
Once you have received your certificate you may open your business.
Certificates expire on the 30 June each year. You will need to renew your registration before this date.
The new owners of the business must make an application for their own registration and licence before commencing trading as food registration licences are not transferrable. This information is advised on every issued food business registration licence. A pro-rata refund of registration fees paid by the existing owner may be payable upon sale of a food business. A request in writing for this refund to be considered should be forwarded to The Manager Environmental Health.
The Council may cancel your registration, if any conditions thereon are not complied with.
Council will send a new food business registration certificate prior to the expiry date. By making payment of your food business registration invoice this verifies that the details on the certificate are correct and that you are making formal application for renewal.
If any changes are required to be made to the food business regstration certificate contact must be made to health@hobartcity.com.au or Hobart City Council, GPO Box 503, Hobart, Tas, 7001 within 14 days.
All construction within the premises must be in accordance with the Building Code of Australia incorporating Tasmanian Provisions. Things to consider:
Ceiling height & construction
- The ceiling must be smooth
- Rigid
- Free from cracks, crevices and other defects
Walls
Walls need to be suitable for the activity that is carried out in that part of the premises. The general rule is:
- smooth
- Rigid
- Durable
- Impervious to water, grease and oil
- Free from cracks and crevices
- Finished in a light colour
Floors
Floors need to be suitable for the activity to be carried out in that part of the premises. The finish needed:
- Durable, non-slip capable of being easily cleaned
- Impervious to water, grease and oil
- Free from cracks, crevices and other defects
- Coved at junction with walls and plinths
Cupboards
False bottoms causing voids are not allowed.
Cupboards should be either:
- Free standing on metal legs of 200mm
- Braced or cantilevered from the walls
- Placed directly on to a concrete plinth
Benches/shelves
- Smooth
- Durable
- Impervious finish (such as stainless steel)
Heavy items (fridges, freezers, etc)
For cleaning reasons heavy items must be:
- Moveable or
- On legs 200mm
Sinks
Minimum requirement is:
- Double bowl stainless steel with 150mm integral splashback.
- Supply of hot and cold water.
Note: Inset type sinks are not permitted.
Glass washer
A glass washer is preferable in many premises.
Hand wash basins
- A wash hand basin is required in the kitchen or food preparation area
- Hot and cold water to be supplied through a common water outlet
- Facilities for soap and towels to be located close by
Drainage
A grease trap may be required. Discuss this issue with Council's Trade Waste Officer on Ph (03) 62382812
Ventilation
- Natural or mechanical ventilation is required in all premises
- Mechanical ventilation must be provided over cooking equipment to comply with Australian Standards No AS 1668 Part 1
- Sufficient flow of make up air must be considered
Lighting
- Artificial lighting must give an intensity of 400 lux on every work surface
- 200 lux on every other surface, including equipment, washing up area and hand washing areas.
- All light fixtures should be fitted with diffusers to prevent bulbs from shattering.
Fly-proofing/insect control
All external windows, doors and vents must be fly-proofed.
This can be achieved by:
- Self closing external doors.
- Air curtain over door ways.
- Fly screen windows and doors.
- Heavy plastic door strips.
May be of either:
- Solid wall construction
- Prefabricated material and Vermin proof
Floor
A solid concrete plinth graded to the door covered with:
- Non-slip tiles or
- Other approved material; and
- Coved at wall floor junction
Walls
- Smooth
- Durable
- Capable of being easily cleaned
Shelving
- Wooden shelving is not permitted
- Any other material that is capable of being easily cleaned is appropriate
Condensation
- Pipes carrying compressor condensate must discharge to an approved drainage system.
Staff toilets
- For less than 10 staff members a single toilet is required.
- More than 10 - please check with Council's Building Surveyor
Customer toilets
- Toilets for customers are not always required
- If you have seating for more than 20 or a Liquor Licence toilets will be required for both sexes and additional toilets may be required for disabled persons
- Check with the Building Surveyor for the numbers you will require.
Hand basins
- The number of hand basins will depend upon the number of toilets you require.
Self closing devices
Self-closing devices should be fitted to
- toilet and
- air-lock doors
Ventilation
- Must be provided to each toilet through mechanical or natural means
Change rooms
- Change rooms for staff may be required
- These will need to be separate for male and female staff
Storage of personal belongings
- Lockers or other safe storage for staff's personal belonging and street clothes to be provided.
- Workplace Standards may have additional requirements .
Extinguishers
- Fire extinguishers of a type and located in positions approved by Council's Building Surveyor are to be provided.
Exit doors
- Exit doors with approved fastenings and illuminated exit signs may be required in accordance with the Building Code of Australia
Area
- A paved and property drained area must be provided for the storage of refuse receptacles
Racks
- The area must contain metal racks on which to store receptacles which are not less than 300mm above the paved area
Taps
- A hosing point must be provided to enable you to clean the area and the bins at any time.
Please consult with Council officers to discuss your proposal by contacting:
Planning - (03) 6238 2898
Building - (03) 6238 2166
Plumbing - (03) 6238 2764
Environmental Health - (03) 6238 2715
Yes. In Tasmania, the Food Act 2003 and the Food Hygiene Guidelines apply even to food sold at markets, fairs and streetstalls. You have a legal responsibility to ensure the food you sell is safe and is labelled correctly. The law is there because consumers expect that the food they buy is safe – no matter where they buy it.
Generally, pre-packed foods sold at markets, fairs and streetstalls are lower risk operations. You should be following good hygienic practices such as:
It is important that proper and informative labels are attached to your pre-packed goods intended for sale.
Ingredients such as peanuts are life threatening to many people with allergies. Other ingredients such as eggs, milk and wheat flour can cause breathing problems and extreme distress in some people. The food laws require food for sale to be correctly labelled to prevent this from happening.
Labelling does not need to be expensive or difficult. A simple handwritten list on a sticky label may be all that is needed.
Many charitable organisations that prepare and sell food already have successful food hygiene systems in place to produce food that complies with the food laws. It should not be too difficult to make any necessary changes.
Yes, please complete an application for Temporary Food Licence Application and lodge at the Customer Service Centre, or mail to:
Development & Environmental Services
Hobart City Council
PO BOx 503
HOBART 7001
Contact one of the Environmental Health Officers at the Council. These officers can provide you with information about how to prepare safe food and how to comply with the food laws. A copy of Council's Temporary Food Stalls brochure is available at the Customer Service Centre.
Environmental Health Officers may be contacted at the Hobart City Council on ph 6238 2715.
