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(iv) the construction of premises and ships used for the purposes of a
food business and the repair and maintenance of such premises and
ships and of stalls, vehicles, etc.
(v) sanitary conveniences and the provision of a water supply and washing
facilities
(vi) the temperatures at which certain foods which are particularly liable
to transmit disease are to be kept on catering premises
The operation of the regulations in relation to ships is postponed until
1st November, 1961 to give time for the carrying out of any structural altera
tions which may be required by the regulations The local authorities and
port health authorities responsible for the enforcement of the regulations are
empowered to give certificates of exemption from certain requirements if,
through special circumstances, compliance with the provision concerned cannot
reasonably be required, There is an appeal to a magistrates" court against
the refusal or withdrawal of a certificate,
(c) The Meat (Staining and Sterilization) Regulations, 1960, operative from
November 1st, 1960 require all butchers' meat and imported meat which is unfit
for human consumption to be sterilized, and all knacker meat to be stained or
sterilized, before entering the chain of distribution. Provision is made
whereby zoos, menageries, mink farms, trout farms and processors may obtain
such meat unstained and unsterilized if it is transported in locked containers
or vehicles. Supplies of meat to hospitals, medical or veterinary schools or
similar institutions for instructional or diagnostic purposes and to manufac
turing chemists for the manufacture of pharmaceutical products are unaffected
by the regulations. The different categories of meat are defined in regulation
2(1). The regulations are to be enforced by local authorities and port health
authorities, and prescribe the maximum penalties provided for in section 106 of
the Food and Drugs Act, 1955.
(d) The Food Hygiene (Docks, Carriers, etc ) Regulations, 1960 These
regulations prescribe requirements to secure the hygienic handling of food at
docks, warehouses, cold stores, carriers' premises and a number of other special
types of premises which were excluded from the ambit of the Pood Hygiene
Regulations, 1955, The regulations follow the pattern of the Pood Hygiene
(General) Regulations, 1960, with adaptations to take account of the circumstances
in which food is handled at those places
Part II of the regulations requires that places, vessels and vehicles used
for the reception or movement of food are made available in a cleanly condition
and so far as practicable are kept in that condition by the persons using them
Part III contains requirements as to the cleanliness of workers handling
food which is not completely protected by its packing and of their clothing,
and as to the action to be taken where they suffer from or are the carriers of
certain infections liable to cause food poisoning
Part IV contains requirements as to the construction, maintenance and
repair of premises and as to sanitary conveniences and the provision of a water
supply and washing facilities.
Part V contains administrative provisions including provisions for the
giving of certificates of exemption (as authorised by section 13 (4) of the
Pood and Drugs Act, 1955) from the requirements of regulations 16 and 17 as to
the provision of a water supply and washing facilities if through special
circumstances compliance with those requirements cannot reasonably be required.
There is an appeal to a magistrates" court against the refusal or withdrawal
of a certificate.