Restriction On the use of
open spactS.
etc.
unloading any vehicle or container, unless such open food is adequately protected by suitable material from risk of contamination or de terioration.
13. (1) No person shall, for the purpose of any food business, use, or cause, suffer or permit to be used, auy yard, alley, street, open space. roof top or open deck space for the preparation or storage of open food or for the washing, cleansing or storage of any equipment or utensil used in the preparation or service of food.
(2) Nothing in paragraph (1) shall be deemed to prevent- (a) any process in the manufacture or preparation of food in the open air which, having regard to the circumstances, could pol reasonably be carried on elsewhere; or
(6) the carrying on of any food business from a stall:
Provided that, where any food business is carried on from a stall, no open food shall be placed lower than eighteen inches from the ground unless such food is adequately protected by other means from any risk of contamination.
Use of wet
14. No person shall, in the course of any food business, keep, or refrigerators, cause, suffer or permit to be kept, in a wet refrigerator or immersion cooler any drink contained in botules, unless such bottles are placed in an upright position and the level of the water in the refrigerator or cooler, as the case may be, is not less than three inches below the mopths of the bottles.
Cleanliness
15. (1) The walls, floors, doors, ceilings, woodwork and all other and repair of parts of the structure of every food room shall be kept clean and shall be kept in such good order, repair and condition as to-
food room,
Accumulatio
of refuse in
food rooms.
(a) enable them to be effectively cleaned; and
(8) prevent, so far as is reasonably practicable, any risk of
infestation by rats, mice or insects or the entry of birds.
(2) Where, after the commencement of these by-laws, any works affecting the structure of a food room, other than the mere removal of part of the structure, are executed, the structure affected by such works shall after the completion of the works be such as to-
(a) enable it to be effectively cleaned; and
(b) prevent, so far as is reasonably practicable, any risk of
infestation by rats, mice and insects and the entry of birds.
16. No refuse or filth, whether solid or liquid, shall be deposited. be or allowed to accumulate, in a food room except so far as may unavoidable for the proper carrying on of the food business.
9
Etc. to be
17. No proprietor shall use, or suffer or permit to be used, in the Certain preparation of any food, any table, sideboard, bench or like article of tables, furniture the surface of which comes into contact with any food, or is surfaced with liable to come into contact with any food, unless such surface is made hardwood or of smooth close jointed hardwood or a smooth impervious material. Impervious
material.
18. No person shall lie down, sit or stand upon any table, side. Prevention of board, bench or other article of furniture the surface of which comes lying or into contact with any food or is liable to come into contact with sitting on
certain tables, any food.
ctc.
19. No person engaged in any food business shall use, or cause. Sterilization suffer or permit to be used, in the course of such food business any
and storage of utensils. crockery, glassware or other utensil used in the preparation or con- sumption of food, which has not, since the last occasion on which it was used for any purpose, been-
() washed clean and thereafter immersed in boiling water, other than the water used for the washing thereof, for not less than one minute;
(b) dried by evaporation or with a clean, light coloured drying
cloth; and
(c) unless immediately required for further use, stored in a cupboard which has been rendered proof against the access of dust, insects and vermin.
20. No person engaged in any food business involving the serving Cleansing of
of meals to customers shall provide for the use of any customer any aapkios, etc. napkin or cleansing towel unless, since the last occasion upon which such napkin or cleansing towel was used for any purpose, it has been immersed for not less than one minute in boiling water used exclusively for that purpose.
21. No person engaged in any food business shall hang up or Prevention f otherwise place any garments which are not in use in such a place or in contamination such a manner as to, or to be liable to, come into contact with or to with clothing.
by contact be suspended directly above any open food, and no person shall hang up or otherwise place any such garments in any food room.
22. Every person who engages in the handling of food in any food Personal business shall while so engaged-
(a) keep as clean as may be reasonably practicable all parts of his person which may be liable to come into contact with food:
(6) keep as clean as may be reasonably practicable all parts of his clothing, overclothing or overalls which may be liable to come into contact with food;
cleanliness,