Food Safety
This page contains application forms for registering your food venture with the Kapiti Coast District Council, as well as a series of information brochures to help you operate safely, and legally.
An Environmental Health Officer can help you with further information and advice. Just contact the Council to set up an appointment.
Opening a Food Premises
Guidelines for Opening a Food Premises under the Food Hygiene Regulations 1974
The booklet Opening a Food Premises provides information on all the relevant standards you have to meet, as well as the consents you must obtain. There is information on:
- opening a food premises
- starting a food wholesale or manufacturing business
- training
- legislative requirements.
Booklet: Opening a Food Premises (26 pages, 1.06mb).
Application for Licence or Registration (2 pages, 3.5mb).
Complete all sections and send or deliver to:
Environmental Health
Kapiti Coast District Council
Private Bag 601
175 Rimu Road
Paraparaumu.
Temporary Food Stall
Kapiti Coast District Council requires people operating a temporary food stall to apply first in writing to tell us who you are, and what and where you are going to sell, as in the application form below.
This brochure is a starting point to help you develop your food stall idea. It also contains information about food hygiene: it is essential you take precautions to keep food safe to reduce food contamination and prevent food poisoning.
Booklet: Temporary Food Stall (2 pages, 1.6mb).
Food Stall & Market Application Form (5 pages, 54.3kb).
Complete all sections and send or deliver to:
Environmental Health
Kapiti Coast District Council
Private Bag 601
175 Rimu Road
Paraparaumu.
Food Safety
A Guide to Working Safely with Food
This brochure is a practical guide to keeping you and your customers safe by promoting safe food handling techniques.
Booklet: Food Safety (10 pages, 5.31mb).
Food & Other Premises Charges (effective from 01 July 2008)
Weekly Cleaning Plan
This is an example of a Weekly Cleaning Plan (2 pages, 12kb) we have prepared. We suggest you use something similar to keep track of the cleaning schedule at your food premises.