Entrepreneurs interested in engaging in cottage industries are to retrieve a license from the Seychelles Licensing Authority (SLA) going forward, instead of the Enterprise Seychelles Agency (Esa).

In a press conference held yesterday morning at the Esa, Camion Hall, chief executive Angelic Appoo was joined by deputy chief executive of the SLA Jessica Larue and principal public health officer of the Public Health Services (PHS) Naomi Laurence in explaining the new procedures to formalise their operations.

“Esa and SLA are working together for all businesses that were issued a cottage certificate under the Seychelles Enterprise Promotion Agency (Senpa) to now obtain a license to formalise their operations. This decision has been taken since under legislation pertaining to Esa, provisions to issue the cottage certificate no longer exists, and therefore, we are ensuring that the transition of businesses from Esa to SLA are smooth, and we are also trying to ensure that they can continuously meet the standards that businesses need to meet when functioning at home,” Ms Appoo explained.

In coming to the decision, Esa and SLA worked and collaborated with all stakeholders including the health authorities, the Seychelles Fire and Rescue Services Agency (SFRSA), Ministry of Environment, Planning department and other stakeholders forming part of the committee, responsible for determining the standards and licensing requirements for the category of businesses.

The decision is also in line with the objective of the newly established Policy Review Committee, led by Minister for Investment, Entrepreneurship and Industry Devika Vidot, which seeks to review and amend laws and policies to facilitate business operations.

Therefore, to commence a food van business, one applies for a license directly through the SLA, who in turn has the responsibility of consulting concerned parties on the application, saving the entrepreneur both time and money.

As per Mrs Larue, the criteria for obtaining food van licenses remain largely similar, except for health and environmental factors. Applicants need to provide to the SLA proof of ownership of the premises on which they are to operate, and for those operating out of their homes, regulations are to be enforced, requiring some categories of businesses to have a separate and dedicated space, especially for food preparations. All businesses must also be registered and provide a certificate of registration.

On the health side, Mrs Laurence made the distinction between two categories, the first of which is food prepared in domestic kitchens at home, and the second applying to food categories which must be prepared in a separate dedicated facility, equipped with facilities similar to take-away operators.

“We have a class of foods which can be prepared in a domestic kitchen. With domestic kitchens we will assess the premises on a case by case basis,” Mrs Laurence noted.

Food production including jams, pickles, ice-cake and other small goodies can be prepared in a domestic kitchen, while for other operations such as catering and large-scale food production, and higher-risk foods that either need to be temperature controlled, applicants must have a dedicated space to do so, and proper planning permission for the facility. Individuals in flats may obtain a license to produce lower-risk foods under conditions applying to domestic kitchens.

Other important requirements are waste-water, whether there is sufficient space of at least 10 metres from the kitchen and animals, and the availability of treated water access.

“Food vans tend to be really small, so it also has its restrictions as to how much food it can prepare. However, if a person already holds a catering license, and has a licensable kitchen at home, they can prepare the food, and transport it to their food vans for sale. But this is not automatic. With the new temperature control regulations, we will be a bit stricter, as food is sensitive,” Mrs Laurence explained.

There are certain categories that can be prepared in food vans as the law provides for presently; such foods include non-high food such as burgers, chips and other fast foods.

Instead of issuing two licences, one for premises and a second for the activity, SLA intends to streamline the two into one license, and a license category which captures everything to do with food preparation.

Source: Seychelles Nation