(G.NA. 76/39).
"meat" means the flesh of—
(2) cattle (including buffaloes), goats, sheep and swine; and (b) horses, mules, hinnies and donkeys, if intended for human
consumption;
"open food" means—
(a) uncooked perishable food; and
(b) food not contained in a container of such materials, and so
closed as to exclude all risk of contamination,
but does not include raw vegetables and uncut fruit or any food which has to be subjected to a process of milling, refining or cook- ing (other than food referred to at (a) and food in the course of preparation) for the purpose of rendering it fit for human consump tion:
"plao" includes a sketch;
"preparation" in relation to food includes manufacture and any form of
cooking or other treatment or preparation for sale;
"proprietor" means the owner of or the person for the time being appear ing 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 or
which receives waste from a sanitary convenience;
"soil fitment” bas the meaning assigned to it in the Building (Standards of Sanitary Fitments, Plumbing. Drainage Works and Latrines) Regulations, 1959;
"stall" includes any stand, marquee, 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 regulations to 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 the sale of food or in the preparation, transport, storage, packing wrapping, exposure for sale, service, or delivery of food.
(3) For the purposes of these regulations, the supply of food, other 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, zai references to purchasing and purchasers shall be construed accordingly and where in connexion with any business in the course of which food
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is supplied the place where food is served to the customers is different 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 regulations 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 immaterial because of-
(a) the nature of the food; or
(b) 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.
business.
4. (1) In these regulations, unless the context otherwise requires, laterpreta- the expression "food business" means, subject to the succeeding provi- tion of food sions of this regulation, any trade or business for the purpose of which 20y 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 imme- thate consumption) so much of any trade or business as consists of the handling of food at, in or upon-
(2) any dock, wharf or warehouse: or
(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 foods for the purposes of his trade as such a carrier; or
(c) any slaughterhouse; or
(d) any premises or place occupied by a wholesaler of raw vege- tables and used exclusively for the purpose of his trade or business as such a wholesaler; or
(e) any premises which-
(i) are used exclusively for the storage of food manufactured and packed by the occupier thereof; and
(ii) are situated outside the curtilage of the premises used for the manufacture or packing of that food; and
(iii) are not used for the storage of any open food.
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