"meat" means the flesh of-
(a) cattle (including buffaloes), goats, sheep and swine; and (6) horses, mules, hinpies and donkeys, if the same is intended for
human consumption:
"open food" means-
(a) uncooked perisable food; and
(b) food which is not contained in a container of such material. and so closed, as to exclude all risk of contamination,
but does not include raw vegetables and uncut fruit or any bol which has to be subjected to a process of milling, refining or cook ing (other than food specified in paragraph (a) and food in the course of preparation) for the purpose of rendering it fit for human consumption;
"preparation". in relation to food, includes manufacture and any foru
of cooking or other treatment or preparation for sale;
"proprietor" means the owner of, or the person for the time beizy appearing to have charge of, a food business, and, in the case of a licensed food business, the licensee thereof;
"sanitary fitment" includes any kind of ablution or sanitary facility;
*shell fish" means molluscs and crustaceans:
"soil drain" means any pipe or gutter which receives soil matter œ
which receives waste from a sanitary fitment;
"soil fitment" has the meaning assigned to it by regulation 2 of the Building (Standards of Sanitary Fitments, Plumbing. Drainage und Laurines) Regulations, 1959:
"stall" includes any stand, marquee or mobile canteen, and any vehicle. whether movable or not, which is used for the sale of food.
(2) A person shall be deemed for the purposes of these by-laws engage in the handling of food if, for the purposes of a food business. he carries out or assists in the carrying out of any process or operation in or in connexion with the sale of food or in the preparation, transpor storage, packing, wrapping, exposure for sale, service, or delivery of food.
(3) For the purposes of these by-laws, the supply of food, othe wise than by sale at, in or from any place where food is supplied in the course of a business shall be deemed to be a sale of that food, and references to purchasing and purchasers shall be construed according and, where in connexion with any business in the course of which food is supplied the place where food is served to the customers is differen from the place where the food is prepared, both those places shall be deemed to be places in which food is sold.
(4) In determining for the purposes of these by-laws whether any matter involves risk of contamination to any food, regard shall be had to the extent to which contamination in the respect in question is iomaterial because of-
(a) the nature of the food:
(5) the manner in which the food is packed; or
(c) any process to which the food is to be subjected before sale to the consumer, being a process to which food of that nature is normally so subjected.
busines.
4. (1) In these by-laws, save where the context otherwise Interpreta- requires, the expression "food business” means, subject to the succeed- ton of food ing provisions of this by-law, any trade or business for the purpose of which any person engages in the handling of food,
(2) The said expression does not include any agricultural activity, any canteen in any naval, military or air force establishment or provided in any school or work place for the use exclusively of the pupils of the school and the persons employed in the work place, respectively, any club or (except so far as the handling of food may be involved in the course of a retail business or in the course of supplying food for immediate consumption) se much of any trade or business as consists of the bandling of food at, in or upoa-
(a) any dock, wharf or public warehouse;
(b) except in the case of any business involving the transport of meat, whether cooked or uncooked, any premises or place occupied by a carrier of goods for the purposes of his trade as such a carrier;
(c) any slaughterhouse:
(d) any premises or place occupied by a wholesaler of raw vegetables and used exclusively for the purpose of his trade or business as such a wholesaler; or
(e) any premises which are...
(i) used exclusively for the storage of food manufactured and packed by the occupier thereof; and
(ii) situated outside the curtilage of the premises used for the manufacture or packing of that food; and
(B) not used for the storage of any open food.
PART II.
General requirements relating to food businesses.
5. (1) Every person who carries on any food business shall, at Cleanliness
all times, cause the walls, floors, doors, windows, ceiling, woodwork and repair of and all other parts of the structure of any food premises used by him food premises.