1987 Ed.]
Food Business (Urban Council) By-laws
[CAP. 132
16. No refuse or filth, whether solid or liquid, shall be deposited, or allowed to accumulate, in a food room except so far as may be unavoidable for the proper carrying on of the food business.
17. No proprietor shall use, or suffer or permit to be used, in the preparation of any food, any table, sideboard, bench or like article of furniture the surface of which comes into contact with any food, or is liable to come into contact with any food, unless such surface is made of smooth close-jointed hardwood or a smooth impervious material.
18. No person shall lie down, sit or stand upon any table, sideboard, 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 food.
19. No person engaged in any food business shall use, or cause, suffer or permit to be used, in the course of such food business any crockery, glassware or other utensil used in the preparation or consumption of food, which has not, since the last occasion on which it was used for any purpose, been-
(a)
(i) washed clean and thereafter immersed in boiling water, other than the water used for the washing thereof, for not less than one minute; or
(ii) washed clean and thereafter immersed for a period of at least one minute and at a temperature of not less than 74 degrees Celsius in an effective and non-toxic solution of a bactericidal agent approved by the Council; or
(iii) mechanically washed clean in an apparatus which has been manufactured and sold for the washing of crockery, glassware or other utensils of the type for the washing of which such apparatus is being used and is of a type approved by the Council; and
(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 of meals to customers shall provide for the use of any customer any 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 otherwise place any garments which are not in use in such a place or in 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 up or otherwise place any such garments in any food room.
Y 9
[Subsidiary]
Accumulation of refuse in food rooms.
Certain tables, etc. to be surfaced with hardwood or impervious material.
Prevention of lying or sitting on certain tables, etc.
Sterilization and storage of utensils. L.N. 140/65. L.N. 131/70.
Cleansing of napkins, etc.
Prevention of contamination by contact with clothing. L.N. 387/87.
1987 Ed.]
Food Business (Urban Council) By-laws
[CAP. 132
16. No refuse or filth, whether solid or liquid, shall be de- posited, or allowed to accumulate, in a food room except so far as may be unavoidable for the proper carrying on of the food business.
17. No proprietor shall use, or suffer or permit to be used, in the preparation of any food, any table, sideboard, bench or like article of furniture the surface of which comes into contact with any food, or is liable to come into contact with any food, unless such surface is made of smooth close jointed hardwood or a smooth impervious material.
18. No person shall lie down, sit or stand upon any table, sideboard, 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 food.
19. No person engaged in any food business shall use, or cause, suffer or permit to be used, in the course of such food business any crockery, glassware or other utensil used in the preparation or consumption of food, which has not, since the last occasion on which it was used for any purpose, been-
(a)
(i) washed clean and thereafter immersed in boiling water, other than the water used for the washing thereof, for not less than one minute; or
(ii) washed clean and thereafter immersed for a period of at least one minute and at a temperature of not less than 24 degrees Celsius in an effective and non-toxic solution of a bactericidal agent approved by the Council; or
(iii) mechanically washed clean in an apparatus which has been manufactured and sold for the washing of crock- ery, glassware or other utensils of the type for the washing of which such apparatus is being used and is of a type approved by the Council; and
(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 of meals to customers shall provide for the use of any customer any 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 otherwise place any garments which are not in use in such a place or in 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 up or otherwise place any such garments in any food room.
Y 9
[Subsidiary]
Accumulation of refuse in food
rooms.
Certain tables,
etc. to be surfaced with hardwood or
impervious material.
Prevention of lying or sitting on certain tables, etc.
Sterilization and storage of utensils. L.N. 140/65. L.N. 131/70.
Cleansing of napkins, etc.
Prevention of contamination by contact with clothing. L.N. 387/87.
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