1969-HKRS30-16-29_Part05 — Page 29

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Note: The usable floor space is the aggregate floor area of the restaurant excluding any offices, store-rooms, gtaircases, staircase halls, lift landings (up to a maximum of 50 sq. ft.), speace used in providing water closet fitments, urinals and lavatory basina, and any space occupied by machinery for any lift, air-conditioning system or similar service.".

COUNCIL CHAMBER,

18th August 1970.

Al Rahay.

Clerk of Councils.

Explanatory Nore.

(This Note is not part of the regulations, but is intended to indicate their general purport).

Regulation 4 is amended to make the regulations to apply to warehouses which store frozen foods.

*. Regulation 19 of the principal regulations, which relates to the sterilization and storage of utensils used in food businesses, is amended so as to provide that as an alternative to washing and immersion in boiling water, utensils may be cleaned either by immersion in a solution of a bactericidal agent or by washing in an approved machine.

3. Regulation 30 is amended to provide that a permit under that regulation shall not be required in the case of foods specified in items 6, 7, 8 and 15 of the Second Schedule, if the food is contained in an unopened hermetically sealed container or if it is contained in such a container until it is about to be used,

Regulation 31 is amended so as to differentiate between a food Factory and a restaurant and to make it clear that references to the business of a hawker in the definitions of "food factory", "fresh_provi- slon shop", "restaurant" and "siu mei and lo mei shop" are to a licensed hawker only. The regulation also specifies further conditions to which a licence may be subject and requires a licence to be obtained for a cold

store.

5. Regulation 32 is amended to require the plan accompanying an application for a licence for a cold store to include particulars of the space allocated to the thawing of frozen food and facilities for it inspection.

Regulation 33 has been amended so as to require that a minimum arca must have been set aside for kitchen and scullery space in light refreshment restaurants wishing to sell hot Chinese dishes.

7. By the new regolation 334 a licence for the sale of siu mei or lo mei may not be granted in respect of premises in which a business

involving the sale of fresh meat is also carried on.

B.

Schedule.

9.

The fee payable for a cold store licence is inserted in the Third

The Fourth Schedule is amcoded to specify the minimum areas

for kitchen and scullery space in light refreshment restaurants selling hot Chinese dishes.

公眾衛生及市政事務條例(香港法例第一三二章) 一九七零年食物業(新界)(修訂)規例

註釋

(本文並非骸见例之任何部份,而概係以簡速规例之火意场目的】。

原有規例第四歌之尤旨在使原有規例之各項規定一般適用於在佩際業

原有規例第十九識所載關於食物業所用鴦具之間數上不懂之規定亦有所 施打,請然規定如不能用具洗瀾後發入沸水中者,可將之攬入殺菌劑之溶液 中或將之放入不可甜類之機器内热潜口

龍盯後之原有思例第三十薪牌定,凡實第二附表内服齡六,七、 第八及第十五各項所規定之食品,而該等食品保溫較於耙對封诺且未經打開之感器

門,或於供人面食前仍然寢載於絯帶碼器內者,均毋須按照酸款箱取許可證。

四、原有規硎第三十一歲之輝打旨在食品製造廠與酒業之窿別如我關變。 鹅衣「製造廠」、「新助糧食店」、「酒檟」及「蟀味滶味店┘各同之 定整中所提及之小販業務只指持牌小版而書。我就並規定有關牌底所附帶之其他 案件以及規定几經營冷藏障者均能取胁。

五。原有規例第三十二款之條*係規定凡在申請冷藏車牌用時所附之圖 閉必然詳細输出供給佳品解出用之地方及以供檢驗出成品之設備等情。

六、原有規例第三十三畝之修打*保規定凡響的關中丸識製食品之球室均氣 發出最低限度之地方以供作略至洗得食具之用。

七、新訂規例第三十三甲新定,任何模宇,如其所進行之營養保包括後置

.

法有關冷灦庫牌關所應之牌費現載於第三附表內。

九、第四附去之些打乃係規定礙份賣中式藏製食品之案所種燈出以供作厨 旁及洗飲具等用途之牆低纖地方☆