View report page

- 57 -
SUPERVISION OP FOOD SUPPLIES
FOOD AND DRUGS ACT. 1955
This is the principal Act for controlling the composition,
labelling, fitness and hygienic handling of food.
FOOD HYGIENE (GENERAL) REGULATIONS. 1960
These Regulations are the principal instruments for enforcing
good food hygiene practice in foodshops.
A summary of the main requirements is as follows:-
Requirements affecting food handlers
Persons handling food must-
(a) keep their hands and clothing clean;
(b) cover open cuts and abrasions with a water-proof
dressing;
(c) refrain from spitting;
(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 con-
venience 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 wash-basins 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, windows, ceiling, woodwork, doors
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, and insects.