Environmental Health Officers must ensure that all new food establishments are registered under the Food Act 1984 and are constructed to comply with the required standards. The steps involved in starting a new business have been outlined below including links to construction guidelines and application forms.To discuss Building and Planning issues, contact Council.Lodge a copy of your proposed floor plan.Submit an Application for registration of a food premises, and depending upon risk class, lodge a Food Safety Supervisor Certificate and completed Food Safety Program with relevant payment.Contact officers for progress and final inspections.Registration Certificate is issued.Operate Business and implement Food Safety Program. Guidelines for Food Premises Design and Equipment Department of Health - Food Business Information Food Safety and Your BusinessContact Council's Environmental Health unit regarding your intentions to buy the business.Apply for a Request for an inspection and information on a registered premises which will give you the details of any outstanding Food Act requirements on the business.

Apply for a transfer of registration for the business immediately after settlement. All businesses and community groups who sell food at markets and events must now use the 'Streatrader' online registration system. Streatrader is a state-wide registration and notification scheme which makes it easier for food businesses and community groups to operate in different Councils throughout Victoria and can help meet your legal responsibilities under the Food Act 1984.business for sale dubbo area You only need to register with your principal Council and then lodge a 'statement of trade' to allow relevant councils know where and when you will be trading.handyman service kingston Streatrader is also a registrations system for water carters and vending machine businesses trading in Victoria.business for sale pcb fl

To register with Streatrader simply visit Streatrader website at https://streatrader.health.vic.gov.au/public_site/ and create a login and the system will guide you through the process. You will receive an email once registration has been approved and you can then lodge a statement of trade (SOT). If you have any questions regarding this matter, please contact the Council's Health Department on 03 5153 9500 or 1300 555 886 Regions for sale QLDbusiness for sale 15317 QLD - CENTRAL COAST & SUNSHINE COAST NORTHbusiness for sale 76102 **Price is $150,000 with 17 existing Franchiseesteds handyman service Regions for sale VIC VIC - GEELONG SOUTHERN REGION Region encompasses Central Geelong, the Bellarine Peninsula and Surf Coast Further Information, please contact Mark Richmond

VIC - GIPPSLAND REGION Region - encompasses the Latrobe Valley, Moe, Newborough, Morwell, Traralgon, Churchill, Sale,Maffra, Heyfield, Bairnsdale, Paynesville and Lakes Entrance area For further information, please contact Dean Treloar VIC - GIPPSLAND WEST & SOUTH For further information, please contact Ian Taylor Regions for sale NSW NORTHERN RIVERS REGION - Region encompasses from Bulahdelah to Kingscliff and out to Tamworth and Up to Inverell then back across to Kingscliff For further information please contact Peter Hansen Call 131546 for more informationWanted – A Teacher Seeking M... Tutor Doctor New Franchises Availa... Sherpa Kids School Care-Incredible... Sherpa Kids School Incredible franc... Fully Managed Childcare Centre (572... RTO earn in excess of $200k SPORTS CENTRE FOR SALE Outstanding Highly profitable Child... Children's Sport Activity Program F... Toowoomba Home Based Consultancy Bu...

Sydney Home Based Coaching and Trai... Alice Spring Home Based Educational... Tamworth Home Based Educational Tra... Childcare RTO, QLD state funding &... Wanted – A Teacher Seeking More f...Recent food trends, allergies and provincial foods are growing in popularity. While diet-specific meals are easy to concoct at home, these food and lifestyle choices can have an impact on the restaurant business. (ABC Gippsland : Zoe Ferguson) (Supplied: Oneills restaurant ) (ABC Gippsland: Zoe Ferguson) "Our chefs are fine with requests, especially if they have a few days notice," Oneills owner Kurt Kiefer said. (Supplied: O'Neills restaurant ) Traralgon restaurant owner and chef Lewis Prince says over the last one-and-a-half years dietary requirements have surged in numbers. "It's so frequent now - a couple of years ago we didn't really notice it," he said. "In a night at Little Prince we can have up to 70 or 80 people come in and you can get stumped with a table of 10 with seven different diets - one dairy free, one gluten free, one who can't eat seafood - and you have to adapt quickly and have a running list of what you can and can't give them."

Lewis says the most popular food choices are gluten free, so the kitchen now uses rice flour, so dishes don't have to be ruled out on the menu. "We're finding it's not just dietary requirements though, people on fad diets also come in and are more opinionated with things they don't like in their food," he said. Sale restaurant owner Kurt Kiefer says 90 per cent of his menu is gluten free to accommodate for celiac, but hasn't had to make too many moderations. "We haven't had paleo or raw foodies come in but if someone needs it, we can be flexible - it's all about careful food selection," he said. "But I do say 'leave your diet at the door'." Lewis has the same sentiment for non-allergy related requests. "You can have cheat days if you're on a diet and if you're coming to one of our restaurants where we try and get the best ingredients and flavours on a plate, let us do our work and then you can get back onto your diet the next day," he said. "It can be tricky to put something together when people are meticulous with key elements of a dish.

"We got handed a three-page word document from someone for lunch detailing what they could not eat - it got to the point where we had to ask what they could eat, and went from there." It's a fine balance for businesses to provide creative food, be flexible but keep their chefs sane. "Most of our customers give us warning a few days before so we can work menus around, but I think the trend is only going to get worse before it gets better," Lewis said. Increasingly consumers want to know where their food comes from and restaurants are making an effort to provide their patrons with information. "We're more than happy to talk about where our meats, vegetables, and eggs are sourced - we source local wherever possible," Lewis said. "It's good to know what you're eating and it helps small suppliers, creates job and is better quality so sourcing sustainable and local produce really helps." However Kurt hasn't quite experienced the same interest in where the restaurant's meat has come from.

"I told one patron our beef is from here and here and he said 'I don't care, is it cooked?'," he said. Both Kurt and Lewis express frustration and upset over one thing - how restaurant clientele sometimes fails to realise that food is art. "When we embark on a menu every three or six months, we try and get a feel of where the public are at in the previous three months, what's working and what's not, take into account what trends are in at the moment and things we want to try," Kurt said. "Every item on that dish has a purpose - it's to create a sourness, a sweetness, a crunch, and a texture to promote thought or conversation to get people to talk about their food at the table - so to take something out changes that piece of art that the chef has created. It's sort of like going up to an artist and asking them to change their artwork's background." Lewis says it can almost be insulting when a request is made then retracted. "It makes it hard for us sometimes to do a delicious menu and have to meticulously go through five or six dishes to remove gluten, then when it comes to dessert the table says 'Oh it's fine for dessert', it can feel like a mockery of our effort to remove it from the other courses," he said.