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(29) All utensils and apparatus used for the preparation, serving
or storage of foodstuffs shall be thoroughly cleansed after use
and shall be stored when not in use in such a manner as to
prevent contamination. No utensil or apparatus shall be used
which is badly worn, rusted or corroded, or in such a condition
that it cannot be readily cleansed.
(30) No person shall sleep in any room where food is prepared,
cooked or stored or served.
(31) No person in any way connected with the preparation, storage
or handling of foodstuffs shall proceed to work following a visit
to a sanitary convenience without thoroughly cleansing his or her
hands with soap and hot water.
(32) The handling of food by persons engaged in its preparation or
distribution shall be reduced to a minimum. Servers shall where
practicable be used for this purpose.
(33) No person engaged in the preparation, handling or storage of
food shall smoke or chew tobacco whilst engaged in such work.
(34) No foodstuffs returned or left on customers' plates shall be used
again but shall be deposited immediately in the kitchen waste bins.
(35) No domestic washing shall be carried on in any room used for
the preparation or storage of food and no soiled linen or clothing
shall be allowed to accumulate therein.
(36) Employers shall take reasonable precautions to ascertain if. any
of their staff is suffering from an infectious or contagious disease
or other infection, e.g., diarrhoea, sore throat, boils and septic
sores, which may lead to the contamination of foodstuffs and
shall report any such cases to the Medical Officer of Health.