A
person in charge of food premises shall ensure that:
Effective
measure are taken to eliminate flies, other insects, rodents
or vermin on the food premises.
Any
person working on the food premises is adequately trained in
food hygiene by an inspector or any other suitable person.
Refuse
is removed from the food premises or from any room or area in
which food is handled as often as is necessary and whenever
an inspector requires it to be done.
Refuse
is stored or disposed of in such a manner that it does not create
a nuisance.
Refuse
bins are cleaned regularly and disinfected whenever necessary
and whenever an inspector requires it to be done.
Waste
water on the food premises is disposed of to the satisfactory
of the local authority.
The
food premises and any land used in connection with the handling
of food and all facilities, freight compartment of vehicles
and containers are kept clean and free from any unnecessary
materials, goods or items that do not form anintegral part of
the operations and that have a negative effect on t@She general
hygiene of the food premises.
No
person handling non-pre-packed food wears any jewelery or adornment
that may come into contact with the food, unless it is suitably
covered.
No
animal, subject to the provisions of any law, is kept or permitted
in any room or area where food is handled, except that a guide
dog accompanying a blind person may be permitted in the sale
or serving area of a food premises. Fish, molluscs or crustaceans
may be kept alive until prepared for consumption. A live animal
may be killed in a separate room before the carcass in handled.
No
conditions, act or omission that may contaminate any food arises
or is performed or permitted on the food premises.
The
provisions of these regulations are compiled with.
All
persons under his or her control who handle food at all times
meet the standards and requirements and execute the duties prescribed.
A
room or area in which food is handled shall not be used for
sleeping purposes, washing, cleaning or ironing of clothing
or similar laundry, or any other purpose or in any manner that
may contaminate the food.
No
food handler touches ready to consume non-pre-packed food with
his or her bare hands, unless it is unavoidable for preparation
purposes, in which case such food shall be handled in accordance
with good manufacturing practice.
The
reporting of diseases and conditions are properly recorded and
kept for perusal by an inspector.
