Congratulations on your new Namibian food business! There are a few essential steps you need to take before you can get started. First of all, you’ll need to apply for a Food Permit from the Ministry of Health and Social Services. This license is required for any food business in Namibia – whether it’s a restaurant or grocery store – so let’s learn more about how this process works.
Guide to Food License
The first step to getting your food license is to go to the National Health Research Authority office and fill out an application for a permit. The second step is to pay for your permit, which costs N$1500 per year. After that, you will receive a receipt from them so you can take it with you when you go back home and apply for your business license from City Hall in Windhoek. This will cost N$500 and then you will be able to open up shop as soon as possible!
The final step is receiving approval from the Department of Agriculture (DOA), who will inspect your shop space before issuing their stamp of approval on this form provided by DOA: Download here . After that comes registering with Namibia Police Service (NPS) after paying annual licensing fees ranging between N$5 000-7 500 depending on whether or not there are any special circumstances involved such as owning firearms or having security guards employed at the premises.”
standards and regulations around the food industry.
The Namibian government has established standards and regulations around the food industry. In order to operate a food business in Namibia, one first needs to apply for a Food Permit. The Food Permit is valid for up to 5 years and can be renewed if necessary. The Food Permit is used by the Department of Veterinary Services (DVS) as part of their inspection process during which they ensure that all foods sold meet their quality requirements and are free from harmful substances or organisms such as bacteria or parasites.
To obtain this license you need to have a basic qualification as well as practical experience in preparing, cooking and serving food safely in a commercial kitchen environment where heat sources are present (ovens). These qualifications could include:
A National Certificate in Catering Technology at level 2 & 3; National Certificate in Commis chef Operations at Level 4; Diploma/Certificate in Commercial Catering at Level 5 or 6; Certified Preparer/Cooker’s Assistant’s Course with practical skills assessment certificate issued by an accredited institution approved by DVS.