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FOOD HYGIENE (Continued)
Cleanliness and repair of food rooms (Continued)
repair and condition, as to enable them to be
effectively cleaned and prevent risk of infestation
by rats, mice, insects and birds .
Temperatures at which certain foods are to be kept
(r) food consisting of meat, fish, gravy or imitation
cream, or prepared from or containing these
substances, or any egg or milk, must be kept in
accordance with the temperatures set out in
Regulation 25.
Requirement relating to stalls
General Requirements
(s) every stall must bear conspicuously the name
and address of the person carrying on the
business, and
(t) stalls must be kept clean and in good repair.
receptacles for waste
(u) meat and fish stalls must be covered over and
screened at the sides and back, and a covered
metal refuse bin must be provided for all
waste trimmings.
SuppIy of water for stalls
(v) stalls used for the supply of open food for
immediate consumption must be provided with
suitable and sufficient sinks for washing
food and equipment, together with a supply
of hot and cold water, soap, nailbrush,
clean towels and drying cloths.
(w) food in or about any forecourt, yard, market
or stall must not be placed lower than 18 inches
from the ground.