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7. Food Handling by Assistants and Others.
Handling of unwrapped food by assistants and others shall be
reduced to a minimum, and where practicable forks or other
implements shall be used.
After use of the toilet, or any other function likely to soil the
hands, washing with soap, hot water and nailbrush must be carried
out. The blowing into bags, etc. or licking of fingers is prohibited.
8. Wrapping of Food.
Where wrapping of food is necessary clean paper or other
suitably clean material shall be used.
9. Lighting and Ventilation.
All parts of the premises where food is stored or handled shall
be adequately lighted and ventilated.
10. Refrigerators.
All internal surfaces and fittings of refrigerators must bo maintained
in a cleanly condition.
11. Swabs and Cloths.
All swabs and cloths used in the process of business must be
washed and boiled as often as is necessary to ensure reasonable
cleanliness.
12. Smoking Prohibited.
Smoking is prohibited during the preparation of foodstuffs and
the handling or distribution of unprotected foods.
13. Fixtures, Machines, Vehicles.
All fixtures, utensils, machines and vehicles used in connection
with the preparation and distribution of foodstuffs shall be kept
clean at all times.
14. Containers.
All returnable food containers shall be rendered clean before
return to suppliers.
15. Notices.
A copy of this Code of Hygiene must be available for perusal
by employees at all times and hygiene notices must be maintained in
all water closets.
NOTE :—The provisions of any by-law, regulation or order
relating to food hygiene or infectious disease, made
after the circulation of the above Code, shall have
effect as if it were part of this Code.