There are a number of steps to take when you are planning your food business. This page lists the stages you will need to take, followed by minimum requirements for fitting out your premises.
A Planning approval application form may be required to be submitted to the Council's Development & Environmental Services Division before proceeding further.
For planning information phone (03) 6238 2715.
You will need to submit four copies of plans which include:
You may need three different approvals:
Once you have received them all you can start work on building/altering your food business.
Your Building Surveyor must contact the Environmental Health Officer when the business is ready for it's final inspection.
Having completed construction in accordance with the approved plans, and before you begin to trade, you will need to make an application to register your food business under the Food Act 2003. You can obtain an Application for Notification of a Food Business Form together with an Application for a Food Business 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 business upon the request from the building surveyor and then process your application form. A Registration Certificate will be issued.
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 before commencing trading.
The Council may cancel your registration, if any terms or conditions are not complied with.
All construction within the food preparation & storage areas of a food business must be in accordance with the Building Code of Australia (incorporating Tasmanian Provisions). Things to consider are:
Disabled access and facilities may be required. Please ask the Building Surveyor about what is needed for your proposal.
Minimum 2400mm, but where a canopy is to be installed it will need to be higher unless the canopy can be recessed into the roof cavity. The ceiling must be smooth, rigid and free from cracks, crevices and other defects.
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 and impervious to water, grease and oil and free from cracks and crevices and finished in a light colour.
Floors need to be suitable for the activity to be carried out in that part of the premises. The finish needed:
False bottoms causing voids are not allowed.
Cupboards should be either:
To be of a smooth, durable and impervious finish and to be constructed like cupboards above.
For cleaning reasons heavy items should be:
Minimum requirement is:
Note: Inset type sinks are not permitted.
A separate food preparation sink may also be required depending on the extent of food preparation activities.
A wash hand basin is required in the kitchen or food preparation area. Hot and cold water must be supplied through a common outlet. Facilities for soap and towels to be located close by.
A grease trap may be required. Discuss this issue with Council's Trade Waste Officer.
Natural or mechanical ventilation is required in all premises to remove fumes, smoke and vapours. If mechanical ventilation is provided it is to comply with Australian Standards No AS 1668 Parts 1 & 2. Sufficient flow of make up air must also be considered.
Sufficient natural or artificial light must be provided for the activities conducted.
All windows, doors and vents must be fly & vermin proofed.
This can be achieved by:
A solid concrete plinth graded to the door covered with:
Smooth, durable and capable of being easily cleaned.
Wooden shelving is not permitted. Any other material that is capable of being easily cleaned is appropriate.
Pipes carrying compressor condensate must discharge to an approved drainage system.
As for coolrooms. Non-slip floor recommended.
For fewer than 10 staff members a single toilet is required.
More than 10 - please check with a Building Surveyor.
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 a Building Surveyor for the numbers you will require.
The number of hand basins will depend upon the number of toilets you require.
Self-closing devices should be fitted to toilet and air-lock doors.
Must be provided to each toilet through mechanical or natural means.
Change rooms for staff may be required. These will need to be separate for male and female staff.
Lockers or other safe storage for staff's personal belonging and street clothes to be provided.
Note: Workplace Safety may have additional requirements.
Fire extinguishers of a type and located in positions approved by a Building Surveyor are to be provided.
Exit doors with approved fastenings and illuminated exit signs may be required in accordance with the Building Code of Australia.
A paved and property drained area must be provided for the storage of refuse receptacles. The area must contain metal racks on which to store receptacles which are not less than 300mm above the paved area.
A hosing point must be provided to enable you to clean the area and the bins.
These notes have been prepared to assist you in developing your food business. They are not an official interpretation of the legislation and may change at any time.
| Office | Phone Number |
|---|---|
| Planning | (03) 6238 2898 |
| Building | (03) 6238 2166 |
| Plumbing | (03) 6238 2764 |
| Environmental Health | (03) 6238 2715 |
