Running a home-based food business

What you need to run a home-based food business

If you want to prepare kai for customers at home, there are several factors to think about.

Your site and equipment

• If you are renting the property, do you have the landlord's permission to operate a business from the site?
• Do you need to apply for a resource consent? To find out, call us on 09 301 0101 and ask for the planning helpdesk.
• Do you need to apply for a building consent? To find out, call us on 09 301 0101 and ask for the building helpdesk.
• Will your kitchen equipment and storage facilities be suitable for doing the things you plan to do?
  Is there a place to wash your hands before you start preparing kai?

Preparation and storage of kai

• Is there enough space in your fridge and in your pantry to properly store the amount of kai you plan to make?
• How will you keep family kai separate from commercial kai?
• How will you store ingredients containing allergens separate from allergen-free kai for sale?
• How will you ensure that other activities at home will not compromise when commercial kai is being prepared?
• How will you transport the kai safely?

Keeping kai safe

• Do you know enough to make sure the kai you sell is safe?
• Will everyone working at the business know how to handle the kai safely?
• How will you operate when there are sick family members at home?

Inspections of home-based businesses

• As with any local food business operating from a commercial premises, a recognised verifier will need to visit your home to check you are following your Food Control Plan or National Programme.
• Details of your home-based business will be placed on the public register of food businesses.