【法规名称】
【法规编号】 44444 什么是编号？
【正 文】
第13页 CAP 132X FOOD BUSINESS REGULATION
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[接上页] (b) Other live poultry, excluding live poultry on a poultry farm or in a wholesale market (c) Fresh, chilled or frozen poultry carcass (L.N. 171 of 1998; L.N. 220 of 2001) 5. Fresh, chilled or frozen shell fish, excluding shell fish specified in Schedule 1 (L.N. 220 of 2001) 6. Imported cooked or dried meat or imported meat which has been otherwise treated or prepared 7. Imported intestines or other parts of any animal which are prepared in the form of sausage casings 8. Imported pies, sausages or other prepared or manufactured articles of food which contain any meat or cooked or dried meat other than fat 9. Milk or any milk beverage, being milk or a milk beverage to which the Milk Regulation (Cap 132 sub. leg.) apply, other than sterilized milk or milk beverage approved under section 4(2) thereof (78 of 1999 s. 7) 10. (a) Soft ice cream (b) Other frozen confections 11. Chinese herb tea 12. Non-bottled drinks 13. Siu Mei (烧味) or Lo Mei (卤味) 14. Cut fruit 15. Leung Fan (凉粉) 16. Man Tau Lo (馒头箩) 17. Food sold by means of a vending machine 18. Sashimi (L.N. 407 of 1996) 19. Sushi (L.N. 407 of 1996) 20. Oyster to be eaten in raw state (L.N. 407 of 1996) 21. Meat to be eaten in raw state (L.N. 1 of 1999) (L.N. 142 of 1994; L.N. 85 of 1995) Cap 132X Sched 3 (Repealed L.N. 85 of 1995) Cap 132X Sched 4 APPORTIONMENT OF SPACE IN RESTAURANTS [section 33(1)(j) & (k)] (78 of 1999 s. 7) PART I Class B1 restaurants Seating accom. in m2 Kitchen accom. in m2 Aggregate area of kitchen, food preparation room and scullery accom. in m2 65 or less Not less than 6 Not less than 1/2 of the total area of seating accommodation. 66-75 " " " 10 Not less than 33 m2 76-85 " " " " " " " 34 " 86-95 " " " " " " " 35 " 96-100 " " " " " " " 36 " 101-110 " " " " " " " 37 " 111 or over " " " 14 Not less than 1/3 of the total area of seating accommodation. PART II Class B2 restaurants Usable floor space in m2 Minimum aggregate area of kitchen, food preparation room and scullery accom. in m2 22 or less 5m2 23-35 22 1/2% of usable floor space or 7 m2whichever is the less. 36-55 20% of usable floor space or 9 m2 whichever is the less. 56-95 16% of usable floor space or 14 m2 whichever is the less. 96-185 15% of usable floor space or 19 m2whichever is the less. 186 or over 10% of usable floor space or 28 m2 whichever is the less. Note: The usable floor space is the aggregate floor area of the restaurant excluding any offices, store-rooms, staircases, staircase halls, lift landings (up to a maximum of 5 m2), space used in providing water closet fitments, urinals and lavatory basis, and any space occupied by machinery for any lift, air-conditioning system or similar service. (L.N. 125 of 1970) (L.N. 89 of 1979; L.N. 495 of 1993) Cap 132X Sched 5 APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS [section 33(1)(ja), (ka) &(kb)] (78 of 1999 s. 7) Ratio of Food Preparation Space, Scullery and Kitchen Area to Gross Floor Area PART I Class B1 restaurants Gross floor area in m2 Minimum kitchen area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodation in m2 100 or less 6 30% of gross floor area, but not less than 9 m2 101-150 10 25% of gross floor area, but not less than 27 m2 151-250 10 23% of gross floor area, but not less than 36 m2 251 or over 14 21% of gross floor area, but not less than 54 m2 PART II Class B2 restaurants Gross floor area in m2 Minimum aggregate area of kitchen, food preparation room and scullery accommodat |
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