Every food business is required to have a local authority business license. In the case of a food establishment, a preliminary assessment from the Ministry of Health is also required.
As stated, there are various classifications for food-related businesses, including those categorized as "Other Eating Establishment" (4.2 B'), "Restaurant" (Item 4.2 A'), those classified as "Manufacturing Plant," and those that are part of a hotel operation.
All, without exception, are obligated to have a business license. In addition to submitting the relevant documents as required by law, there is an obligation to plan the kitchen according to the regulations of the Ministry of Health. The kitchen should be planned according to its specific needs and operations. The planning is done in accordance with the nature of the operation and the property's geometry. There are constraints that must be taken into account as part of the licensing process, including walls, exits, inlets, and access points to the property. These are the factors upon which the planning is based. In addition, the flow of work should be unidirectional to prevent cross-contamination.
What is cross contamination?
The entry of raw/unprocessed food, and on the other side, the exit of food ready for consumption.
The process is a strict segregation process to achieve absolute separation between the "clean" area and the "contaminated" area. An example of a contamination risk in the kitchen is mixing utensils that are used in the same storage containers for unwashed (contaminated) vegetables with washed (clean) vegetables. Therefore, this separation must be clearly maintained within the kitchen
Business licensing is a bureaucratic requirement, and it's important to clarify that an incorrect definition of the business could be detrimental later in the process. Therefore, every food business should thoroughly understand its operations, and the licensing architect should accurately define the nature and licensing items in the municipal business licensing regulations. Sometimes, due to a lack of understanding by the recipient relying on the provided definition, mistakes can snowball. It's crucial not to take this stage lightly and to consult with an experienced licensing architect in the field to avoid tactical errors at the beginning of the process.
The BFOOD office operates in full cooperation with the licensing architect Jean-Claude Max, Claude Architects. The office has successfully assisted a variety of licensed businesses for 12 years, with a strong focus on the food industry. The experience and professionalism in guiding restaurant owners through the licensing process give the office a significant advantage over competitors. Contact us to receive a detailed price quote, starting from the licensing process, and we will be happy to assist with everything else.