View report page

15
the business. This will prohibit the practice of outworkers
being employed by certain food trades.
(iii) Pood may not be placed where there is risk of contamination.
(iv) There is a strict control of personal cleanliness and
cuts and abrasions must be covered with waterproof dressings.
Pood handlers must refrain from spitting or from smoking while
they are handling any open food or are in any room in which there
is op en food.
(v) Care must be taken in the transport and wrapping of food
and only clean wrapping material may be used. In particular,
newspaper or other printed material must not come into contact
with any food other than uncooked vegetables.
(vi) Notice must be given to the Medical Officer of Health of
any persons who handle food and who are suffering from or are
carriers of certain infections.
(vii) Pood premises must comply with certain structural
requirements and must be provided with:-
(a) a constant supply of clean and wholesome water;
(b) wash-hand basins with an adequate supply of hot and cold
water for the persons engaged in handling food. Soap,
nail brushes and towels must also be available;
(c) First aid equipment readily accessible for the use of
persons handling food;
(d) Suitable accommodation for clothing;
(e) Sinks for washing food and equipment;
( f) "Wash Hands" notices exhibited in W.C's.
(viii) Certain foods for immediate consumption must be kept at
temperatures designed to secure conditions normally to be found
in a cool larder, or else above a point at which heat-susceptible
organisms would be killed.
(ix) Stalls selling meat or fish must be suitably covered and
screened at the sides and back in such a manner as to prevent
contamination and must have suitable waste receptacles.
(x) Stalls selling food for immediate consumption must be
Provided with washing facilities and there must be an adequate
supply of hot and cold water for this purpose.