Cleanliness
and repair of food premises.
Cleanliness
etc.
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PART II.
GENERAL REQUIREMENTS RELATING TO FOOD BUSINESSES.
5. (1) Every person who carries on any food business shall at all times cause the walls, floors, doors, windows, ceiling, woodwork and all other parts of the structure of any food premises used by him in the course of such food business to be kept clean and free from noxiqu matters and to be kept in such good order, repair and condition as to-
(a) enable them to be effectively cleaned; and
(b) prevent, so far as is reasonably practicable, infestation by rau,
mice and insects and the entry of birds.
(2) No person engaged in any food business shall place or permit to be placed or to remain placed any furniture or equipment, other than such as can be moved without difficulty by one man, so near to any wall in any food premises as to obstruct access to any part of such wall. or of such furniture or equipment, for the purpose of cleaning.
(3) No person engaged in any food business shall knowingly suffer or permit-
(a) in any food premises, the presence of rats, mice or insects of (b) in any food room, the presence of live birds or animals.
(4) If it appears to the Director on the report of any health officer or health inspector that any food premises, or any part thereof, are or is, by reason of uncleanliness or structural repair or condition, in such a stale as to be unfit for use in any food business, the Director may cause a notice to be served upon the proprietor of such food business requiring him to cleanse, disinfest, limewash, repair or modify such ford premises, or such part thereof, in such manner and within such time as shall be specified in the notice and, in the opinion of the Director, k necessary to render such premises or such part thereof fit for use as food premises.
(5) Any proprictor who fails to comply with any of the require ments of a notice served under paragraph (4) shall-
(a) be guilty of an offence; and
(b) the Director may cause such work as may be necessary for compliance with the requirements of the notice to be carried out and may recover any expenses incurred thereby from the proprietor.
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Every person who carries on any food business shall at di of equipment, times cause all furniture, articles, equipment and utensils with which food comes into contact, or is liable to come into contact, in the course of such business to be kept clean and free from noxious matters and in proper repair and free from cracks or chipping
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tion of food
1. No person shall, for the purposes of any food business, give Probibition out any food, or arrange for or permit the giving out of any food, for of prepara- preparation or packing by another person on or about any domestic in domestic
premises. premises.
3. No person shall use or permit the use of any food room for Prohibition
of use of the purpose of a dwelling place, nor the use of any dwelling place as a
food rooms food room.
for dwelling purposes.
9. (1) No person shall spit in any food room, and no person shall Restriction
on spitting. spit in any other part of any food premises except into a spittoon or other receptacle provided for that purpose.
(2) Where the proprietor of any food business provides in any food premises spittoons or other receptacles, he shall cause each such spittoon or receptacle to contain disinfectant fluid and to be cleansed. sad the fluid renewed, not less than once in every twenty-four hours,
(3) In the case of any food business in respect of which a licence is required under Part IV, the proprietor thereof shall, unless exempted in writing by the Director, cause one or more notices prohibiting spitting, written in English and Chinese, to be continuously displayed in a con- spicuous manner in every food premises.
from risk
10. Every person engaged in any food business shall, while so Protection engaged, take all such steps as may be reasonably necessary to protect of food the food from risk of contamination or deterioration, and in particular, of con- without prejudice to the generality of the foregoing, no person shall- tamination,
(a) so place, or cause, suffer or permit any other person so to place, any open food as to involve any risk of contamination;
(6) wrap up or otherwise bring any open food into direct contact with any printed newspaper or other unclean paper or wrapping material.
11. (1) No person in the course of any food business shall store Storage of (including display for sale) or suffer or permit the storage of any open
open foods. food other than uncooked perishable food, except in a suitable container so designed and constructed as to prevent, so far as is reasonably practic- able, the access of dust, insects and vermin:
Provided that nothing in this paragraph shall be construed to pre- vent such reasonable exposure of food as may be necessary in the course of carrying on the business.
(2) No person shall knowingly suffer the existence of any dust, insects or vermin within any such container referred to in paragraph (1).