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FOOD HYGIENE (Continued)
Requirements relating to food premises.
Sanitary Conveniences
(i) no room which communicates with a sanitary
convenience may be used for -
(i) the handling of foods, or
(ii) the cleaning of equipment.
(j) a notice requesting users to wash their hands
must be displayed at every sanitary convenience.
Water Supply
(k) a constant, clean, and wholesome water supply
must be provided.
Washbasins
(l) suitable and sufficient washbasins must be
provided,, together with a supply of hot and cold
water,, soap,, nailbrush and clean towels.
First-aid materials
(m) suitable and sufficient bandages, dressings and
antiseptic must be provided and maintained.
Accommodation for clothing
(n) sufficient and suitable cupboard or locker
accommodation for clothing and footwear must
be provided.
Facilities for washing food and equipment
(o) suitable and sufficient sinks, together with
an adequate supply of hot and cold water, soap
or other suitable detergent, and of clean cloths
must be provided, and in addition adequate and
suitable cleaning and drying facilities,,
(p) lighting and ventilation of food rooms must be
adequate and satisfactory.
Cleanliness and repair_of_food_rooms
(q) walls, floors, doors, windows, ceiling, woodwork,
and all other parts of structure of every food
room must be kept clean, and in such good order,