Business Licences

*as stated there might be slight variations depending on the municipality*

• In case of a company, certificate of incorporation reflecting company’s ID number, full names and surname of owner, residential and postal address; 
• ID and full name and surname or responsible; 
• In case of close corporations, CK1 or CK2 must be attached; 
• In case of a partnership a separate schedule reflecting full names and surnames, identity number and   address of each partner must be attached; 
• In case of a proprietor, a copy of the owner ID must be attached;
• In case of a restaurant or café keeper, a menu must be attached;
• Application fee. 

The procedure to obtain a certificate of acceptability:

• Pest Control report: 
• Section 5(3)(c)(ii) of R638 states that “Food premises must be pest proof in accordance with the best available method”. Furthermore, effective measures need to be taken to prevent or eliminate flies, other insects, rodents, birds, vermin, or any other pests on food premises.

• Cleaning Timetable:
• A timetable of when every area has been cleaned needs to be recorded to ensure there is proof of sanitation on a daily basis. 

Building Plan: 

• A basic plan of the premises needs to be provided, specifying areas that will be used for eg. Scullery, storeroom, change rooms. This plan also needs to indicate the position of tools. 

Copy of current menu: 

• A list of what food will be served has to be provided. This can be in the form of a menu or an inventory list. This is needed so the inspector knows what kind of food products will be handled on the premises. 

Identity Document: 

• The identification document of the person in charge of the premises. This persons name will be included on the Certificate of Acceptibility, and they will be responsible for ensuring the necessary activities are carried out according to Regulation 638. 

Zoning Certificate of premises:

• A business zoning certificate needs to be provided. This can be obtained from the relevant municipality. The certificate indicates the type of activities taking place on the premises.

List of Suppliers: 

• A list of ingredients used must be listed and provided. This is to ensure no contamination takes place in the process of producing food. 

Proof off basic training of food handlers and their personal information: 

• Section 10(b) of Regulation 638 states: “any other person working on the food premises, is suitably qualified or adequately trained in the principle and practices of food safety and hygiene, as appropriate, by an inspector or any other suitable person”. 

Vehicle registration number for all delivery vehicles: 

• The vehicles operating for the entity  will be covered by the Certificate of Acceptability and will need to be suitable for transport of food. Regulation 638 states the requirements for the vehicles. It’s important to note the definition of a vehicle which is “a train, trolley. wagon, cart. bicycle, sled, truck, boat, ship or aircraft, and includes any other craft, vehicle or conveyance used in the handling. storage or transport of food”.