Transport of open food
Restriction
on the use
of open spaces.
Use of we다.
refrigerators,
etc.
Cleanliness
and repair
of food rooms.
12. No person in the course of any food business shall transport. or cause, suffer or permit to be transported, any open food in the open air except so far as may be necessary for the purpose of loading or unloading any vehicle or container, unless such open food is adequately protected by suitable material from risk of contamination or deteriord tion.
13. (1) No person shall for the purpose of any food business q6, or cause, suffer or permit to be used, any yard, alley, street, open space, roof top of open deck space for the preparation or storage of open food or for the washing, cleansing or storage of any equipment or uteng used in the preparation or service of food.
(2) Nothing in this regulation shall be construed to prevent- (a) any process in the manufacture or preparation of food in the open air which could not reasonably be carried on elsewhere having regard to the circumstances; but where the process of the trade necessitates the use of open spaces, every such open space shall be surfaced and drained to the satisfaction of the Director; or
(6) the carrying on of any food business from a stall:
Provided that for the purpose of this sub-paragraph no open food shall be placed lower than eighteen inches from the ground unless it is adequately protected from any risk of contamination.
14. No person in the course of any food business shall keep, or cause, suffer or permit to be kept, any drink contained in bottles in a wet refrigerator or immersion cooler unless such bottles are placed in an upright position and the level of the water in the refrigerator ot cooler, as the case may be. is not less than three inches below the mouths of the bottles.
15. (1) The walls, floors, doors, ceilings, woodwork and all ober 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-
(a) enable them to be effectively cleaned; and
(5) prevent, so far as is reasonably practicable, any risk of infes
tion by rats, mice or insects or the entry of birds.
(2) Where after the commencement of these regulations any works affecting the structure of a food room, other than mere removal of part of the structure, are executed, the structure affected by such works shal after the completion of the works be such as to-
(a) enable it to be effectively cleaned; and
(5) prevent, so far as is reasonably practicable, any risk of infesta-
tion by rats, mice and insects and the entry of birds.
16. No refuse or filth, whether solid or liquid, shall be deposited or Accumula allowed to accumulate in a food room except so far as may be unavoid- tion of refuse able for the proper carrying on of the food business.
in food
rooms.
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, etc. 10
be surfaced furniture the surface of which comes into contact with any food, or is with hard- liable to come into contact with any food, unless such surface is made wood or of smooth close jointed hardwood or a smooth impervious material.
impervious material.
of lying or
sitting on
18. No person shall lie down, sit or stand upon any table, side- Prevention board, bench or other article of furniture the surface of which comes into contact with any food or is liable to come into contact with any certaio food.
tables, elc.
19. No person engaged in any food business shall use, or cause, Sterditation and storage suffer or perimit to be used, in the course of such food business any of utensils. crockery, glassware or other utensil used in the preparation or con- sumption of food, which has not. since the last preceding occasion on which it was used for any purpose, been-
(0) cleansed in the following mankt-
() washed clean; and
(i) immersed in boiling water, other than the water used for the washing at (i), for not less than one minute; and
(ii) dried by evaporation or with a clean, light coloured drying cloth; and
(b) unless immediately required for further use, stored in a cup- board 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 napkins, etc. napkin or cleansing towel unless, since the last preceding 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.
tion by
21. No person engaged in any food business shall hang up or Prevention of otherwise place any garments while not in use in such a place or in contamina. such a manner as to, or to be liable to, come into contact with or to be suspended directly above any open food; and no person shall hang clothing. up or otherwise place any such garments in any food room.
contact with
12. Every person who engages in the handling of food in any food Personal business shall while so engaged-
cleanliness.
(a) keep as clean as may be reasonably practicable all parts of his person which may be liable to come into contact with food;