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    Shop Municipal Application Form.

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    Tsitsi Abigail
    This document is an application form for business licenses from the City Health Department of Harare, Zimbabwe. It requests information from applicants such as name, trading name, address, type of license(s) needed, and includes checkboxes to select the specific license class. The second page provides descriptions of license classes and standards for inspecting food premises, including requirements for facilities, food handling and storage.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Shop Municipal Application Form.

    Uploaded by

    Tsitsi Abigail
    192 views2 pages
    This document is an application form for business licenses from the City Health Department of Harare, Zimbabwe. It requests information from applicants such as name, trading name, address, type of license(s) needed, and includes checkboxes to select the specific license class. The second page provides descriptions of license classes and standards for inspecting food premises, including requirements for facilities, food handling and storage.

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    Zimbabwe

    Original Title

    Shop municipal application form.

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    This document is an application form for business licenses from the City Health Department of Harare, Zimbabwe. It requests information from applicants such as name, trading name, address, type of license(s) needed, and includes checkboxes to select the specific license class. The second page provides descriptions of license classes and standards for inspecting food premises, including requirements for facilities, food handling and storage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    192 views2 pages

    Shop Municipal Application Form.

    Uploaded by

    Tsitsi Abigail
    This document is an application form for business licenses from the City Health Department of Harare, Zimbabwe. It requests information from applicants such as name, trading name, address, type of license(s) needed, and includes checkboxes to select the specific license class. The second page provides descriptions of license classes and standards for inspecting food premises, including requirements for facilities, food handling and storage.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    CITY OF HARARE Director of Health Services

    CITY HEALTH DEPARTMENT P.O Box 598


    BUSINESS LICENCES APPLICATION FORM Harare
    SHOP LICENCE ACT CHAPTER 14:17 1996
    HARARE (LICENSED PREMISES) BY-LAWS 1975
    Telephone: 04 774141-3/
    04 753330-2
    Email:[email protected]

    Date……………………….

    Applicant name………………………………………………………………………………………...
    Trading name………………………………………………………………………………………..….

    Stand number…………………………………………………………………………………………….

    Street number…………………………………………………………………………………………….

    Postal address…………………………………………………………………………………………….

    Telephone number…………………………..…Email address………………………………………….


    Person in control………………………ID No………………………Nationality…………..….Signature………

    Please put a tick where applicable


    √
    1. Shop licence only (class 7-all non-foodstuffs) Wholesale Retail

    2. Shop licence and Municipal licences

    Class 1 Fishmonger Wholesale

    Class 2 Butchery Retail

    Class 3; 4; 6; 8& 9 Food purveyors (See overleaf)


    Class 5 Takeaway

    3. Municipal licences only


    Abattoir Bakery Boarding house

    Canteen Caterers Food factory

    Food vending machine Hairdresser’s A Hairdresser’s B


    Hotel Laundry Laundry depot

    Lodge/Guest house Restaurant Tea room/ Coffee shop


    Keeping of equine animals

    Please notify Council (Licensing Office) when you stop trading or make amendments

    FOR OFFICE USE ONLY

    New application Renewal Change of ownership BUS No…………………….

    REPORT OF ENVIRONMENTAL HEALTH OFFICER

    ENVIRONMENTAL HEALTH OFFICER…………………………………. DATE…………………………..

    DIRECTOR OF HEALTH SERVICES …………………………………DATE………………………….


    NB:Class 3 Dairy poduce and eggs

    Class 4(a) frozen pre-packed meat and fish (b) smoked salted or dried meat and fish (c) Poultry, bacon, ham, sliced
    cooked meats, sausages, Polonies, tinned meat

    Class 6 all foodstuffs not specified in class1, 2, 3, 4&5

    Class 8 Aerated waters, beverages, fruit-drinks, smoker’s requisites, bread, biscuits , cakes pastry, ice cream, sweets,
    chocolates, potato chips, other parked non-perishable foodstuffs, fruits and vegetables; newspapers, periodicals books and
    postcards

    Class 9 Aerated waters, fruit-drinks, manufactured tobacco, cigars or cigarettes, matches, bread, ice cream, sweets, and
    potato chips

    STANDARD INSPECTION REPORT OF FOOD PREMISES

    1) Ceiling……………………………………………………………………………………..…………………
    2) Walls……………………………………………………………………………………….…………………
    3) Floors…………………………………………………………………………………………..……..............
    4) Doors…………………………………………………………………………………………..……………..
    5) Windows……………………………………………………………………………..………………………..
    6) Ventilation………………………………………………………………………….…………………………
    7) Lighting……………………………………………………………………………..…………………………
    8) Gents sanitation
    (a) Water closet……………………..…………Urinal………………………………………..
    (b) Wash hand basin…………………………………………..……………………………….
    9) Ladies sanitation
    (a) Water closet…………………………Wash hand basin……………………………………
    (b) Sanitary bins………………………………………………………………………………...
    10) Water supply……………………………………………………………………………………..…………….
    11) Drainage…………………………………………………………………….…………………..……...............
    12) Gulley traps and grease traps.…………………………………………….……………………..…………….
    13) Grounds…………………………………………………………………..…………………………………….
    14) External walls…………………………………………………………….……………………..……………...
    15) Gutters…………………………………………………………………………………………..……………...
    16) Steps……………………………………………………………………………………………..……………..
    17) Refuse……………………………………………….………………………………………….………………
    18) Storeroom………………………………………………………………………………………….…………...
    19) Coving between floors and walls……………………………………………………………….……………...
    20) Deep bowl sink with draining board……………………………………………………………..…………….
    21) Wash hand basin in food handling areas...……………………………………………..……….……………..
    22) Separate staff sanitary for males and females and change room facilities……………………………………
    23) Cold room for butchers………………………………………………………………….…………………….
    24) Refrigeration for perishables………………………………………………………………….……………….
    25) Work tops or surfaces………………………………………………………………………….………………
    26) HACCP……………………………………………………………………………………..………………….
    27) Hot water……………………………………………………………………………………………………….
    28) Kitchen to be 1/3 of dining area………………………………………………..…………………………….
    29) Staff sanitary and change room facilities to form an integral part of the building housing the business and to
    be entered from within………………………………………………………………….……………………..
    30) Food handlers
    (a) Appearance…………………………………………………………………………………
    (b) Medical examination……………………………………………………………………….
    (c) Protective clothing………………………………………………………………………….
    (d) Nails…………………………………………………………………………………………
    (e) Sores………………………………………………………………………………………...
    (f) Smoking……………………………………………………………………………………..
    (g) Dressing rings……………………………………………………………………………….

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