Food Premises

A food premises is a building, room, vehicle or other location where food is received, prepared, processed, manufactured, packaged, stored, displayed, distributed, served or sold. The exact legal definition and licensing requirements depend on the jurisdiction and type of food activity.

Examples of food premises

• Restaurants, cafés, bars and takeout kitchens.
• Food trucks, mobile food units and temporary food-service operations.
• Catering kitchens and commissary kitchens.
• Retail food stores, bakeries and butcher shops.
• Food-processing and manufacturing facilities.
• Market stalls and other locations where food is handled or sold, where regulated as food premises.

Food premises requirements

Depending on the operation and local rules, requirements may cover permits, facility design, potable water, handwashing facilities, refrigeration, ventilation, pest control, waste management, cleaning and sanitation, employee hygiene and food-safety procedures.

Food premises versus food business

A food premises is the physical location or facility where food activities take place. A food business is the organization or operator responsible for the activity and may operate one or more premises.

Chef’s tip: Confirm the requirements with the local health authority before opening, renovating or changing the type of food activity. A change in menu or process can affect the equipment, facility and permit conditions required.

Key distinction: Food premises refers to the regulated place where food is handled or sold; it is not limited to a traditional restaurant dining room.