1989 Ed.]
Food Business (Regional Council) Bylaws
[CAP. 132
X 19
[Subsidiary]
(a) the plan referred to in bylaw 32 has been approved by the Council and the premises conform thereto;
(b) the means of ventilation provided, whether natural or mechanical or partly natural and partly mechanical, are sufficient in every part of the premises, other than any part used exclusively for storage purposes, to safeguard in that respect the maximum number of persons likely to be in such part of the premises at any one time;
(c) sanitary fitments are provided to a standard not less than that required by the Building (Standards of Sanitary Fitments, Plumbing, Drainage Works and Latrines) Regulations (Cap.123 sub. leg.):
Provided that in the case of any premises to which such regulations do not apply, the Council may approve such lesser standard as, having regard to considerations of public health and the circumstances of the case, it may consider adequate;
(d) public mains water is laid on to the premises and that adequate tank storage suitably protected against access of dust and mosquitoes is provided:
Provided that where the Council is satisfied that public mains water cannot reasonably be laid on, for all or any purpose, the Council may in its discretion approve such other water supply as, having regard to considerations of public health, it considers adequate;
(e) no food room contains any soil fitment or latrine fitment or communicates directly with a room or other place which contains a soil fitment or latrine fitment;
(f) the floors and internal surfaces of the walls of every food room to a height of not less than 2 m are surfaced with smooth light-coloured non-absorbent material and the junctions between the walls and floors are coved; (L.N. 89 of 1979)
(g) the ceilings of every food room are rendered impervious to dust;
(h) in the opinion of the Council, the facilities for cleansing equipment and utensils used in the preparation, service or consumption of food on the premises are adequate having regard to the nature of the food business to be carried on;
(i) except where adequate provision is made elsewhere, suitable and sufficient cupboard or locker accommodation is provided for clothing and footwear not worn during working hours of all persons engaged in the handling of food on or about the premises:
Provided that-