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46
(d) refrain from smoking or taking snuff when handling
food or when in any room where there is open
food?
(e) not place food so as to involve risk of
contamination?
(f) not allow unclean or printed wrapping material
to come into contact with food?
(g) notify the occupier (and owner) if suffering
from, or becoming a carrier of, certain
infectious conditions.
Requirements relating to food premises
(a) No room which communicates with a sanitary convenience
may be used for the handling of food or the
cleaning of equipment?
(b) notices requesting users to wash their hands must be
displayed in every sanitary convenience?
(c) a constant, clean and wholesome water supply must be
provided;
(d) suitable and sufficient washbasins must be provided,
together with a supply of hot and cold water,
soap, nailbrush and clean towels?
(e) in premises where open food is handled, suitable and
sufficient sinks, together with an adequate
supply of hot and cold water, soap or suitable
detergent, and of clean cloths must be provided,
and in addition adequate and suitable cleaning
and drying facilities;
(f) lighting and ventilation of food rooms must be adequate
and satisfactory?
(g) 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, repair
and condition, as to enable them to be effectively
cleaned and prevent risk of infestation by rats,
mice, insects and birds.
Requirements relating to food stalls
Every stall -
(a) must bear the name and address of the person carrying on
the business?
(b) must be kept clean and in good repair;
(c) when used for meat and fish, must be covered over and
screened at the sides and back, and a covered
metal refuse bin must be provided for all
waste trimmings?
(d) when used for open food, for immediate consumption,
must be provided with suitable and sufficient
sinks for washing food and equipment, together
with a supply of hot1 and cold water, soap,
nailbrush, clean towels and drying cloths.
Generally
Suitable and sufficient bandages, dressings and
antiseptic must be provided and maintained in food premises.
Sufficient and suitable cupboard or locker accommodation
for clothing and footwear must be provided for persons
engaged in or about food premises°
In premises where the business consists wholly or partly
of the supply of food for immediate consumption, 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 specified temperatures0