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Section 13 of the Food and Drugs Act, 1938 which were principally used in the
past.
The principal extensions to the previous law are expressly designed to improve
food handling hygiene in an endeavour to lessen the number of cases of food
poisoning. The provisions are very necessary and important as, owing to changes
in eating habits more meals are eaten away from home and over the past five years
the number of cases of food poisoning has shown a marked progressive increase.
The new law includes:-
Specific requirements designed to prevent the contamination of food;
provision of sinks and other facilities for washing food and equipment;
the provision of a constant supply of hot water for sinks, wash-basins,
etc., in the food premises and of a supply of hot water on stalls and
vehicles;
restrictions on the preparation and packing of food in or about domestic
premises;
the temperatures and conditions under which certain foods that provide
a particularly favourable medium for food poisoning organisms are to
be kept in food premises;
a requirement to provide vehicles used for the transport of meat with
duck-boards and separate receptacles for offal, and, where the vehicles
are not enclosed, a covering supported by a frame or poles;
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