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6. Prohibition of Domestic Washing, etc. in Rooms where Food is
prepared.
No domestic washing or any other activity unnecessary to the
cleanly preparation of food shall be carried out in a room used for the
preparation of food.
7. Wrapping of Foodstuffs.
Whore food is sold for consumption off the premises, it shall be
sold in an appropriate clean wrapping material or receptacle
sufficient for that purpose.
8. Refuse Receptacles.
A sufficient number of metal receptacles, provided with close
fitting lids, for the reception of waste shall be situated in the open
air away from food preparing rooms. They shall be emptied as
often as is reasonably practicable and cleaned and disinfected on each
occasion the waste is removed. They shall stand on a concrete base,
and, except when being filled or emptied, have lids firmly fixed in
position.
9. Wearing of Clean Outer Clothing.
Clean overalls and head coverings shall be worn by food handlers
at all times whilst food is being handled. Smoking shall be
prohibited during the time any person is preparing or handling food.
10. Lighting, Ventilation and Cleanliness of Walls and Ceilings, etc.
All rooms in which food is prepared shall be adequately lighted
and ventilated. Walls and ceilings of such rooms to be of a smooth,
impervious material and must at all times be kept clean. Windowframes,
door-frames and any other such woodwork must be kept
properly painted and in clean condition. Where practicable, floors
are to be constructed of smooth, impervious material and to be
maintained in a cleanly condition.
11. Provision of Washing Facilities.
For the proper cleansing of crockery, receptacles and utensils,
at least two properly drained sinks of a sanitary pattern must be
provided. Each sink shall be provided with a permanent supply of
hot and cold water. (All soiled dishes, etc., shall be first cleansed in
hot water containing a suitable detergent and rinsed for one minute
in a separate sink containing clean water of a temperature not less
than 170°F. or clean water containing a solution of an approved
bactericide of a suitable strength. Where dishes are dried, towels
must be boiled at least once daily). A covered plate rack, fixed
slightly away from the surface of the wall, must be used.
In addition to sinks, a suitable lavatory basin, properly drained
and permanently supplied with hot and cold water, shall be fixed at
an accessible point between the water closet and the place where food