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The owner or occupier must notify the Medical Officer of
Health of the district in which the premises are situated
immediately.
Requirements Relating to Food Premises
Sanitary Conveniences
8.- No food room which communicates directly with a room or other
place which contains a sanitary convenience shall be used -
(a) for the handling of open food, or
(b) for the cleaning of equipment.
9.- There shall be displayed at every sanitary convenience a
notice requesting users to wash their hands after using the
convenience.
Water Supply to be Provided
10.- A constant, clean and wholesome water supply must be provided.
(Date of operation 1st July, 1956.)
Wash Hand Basins to be Provided
11.- Suitable and sufficient wash basins must be provided with hot
and cold water supply, soap, nail brush and clean towels.
(Date of operation 1st July, 1956.)
First-aid Materials to be Provided
12.- Suitable and sufficient bandages, dressings and antiseptic must
be provided and maintained.
Accommodation for Clothing, etc.
13.- There must be suitable and sufficient cupboard or locker
modation for clothing and footwear. (Date of operation 1st
July, 1956.)
Facilities for Washing Food and Equipment
14.- Suitable and sufficient sinks, together with adequate supply of
hot and cold water, soap or other suitable detergent, and of
clean cloths must be provided, together with adequate and suitable
cleaning and drying facilities. (This regulation does
not apply in relation to food premises in which no open food
is handled.) (Date of operation 1st July, 1956.)