【法规名称】
【法规编号】 44444 什么是编号？
【正 文】
第4页 CAP 132X FOOD BUSINESS REGULATION
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[接上页] Cap 132X s 12A Requirements for transportation of dressed poultry carcass or offal (1) No person shall, in the course of any food business, transport or cause, suffer or permit to be transported, the whole or part of a dressed poultry carcass or offal removed from a poultry except in a goods vehicle approved in writing by the Director and subject to such conditions as he thinks fit. (2) Notwithstanding subsection (1), the Director may give consent to transportation by other means of conveyance subject to such conditions as he thinks fit. (3) Any approval or consent given by the Director under subsection (1) or (2) may be withdrawn at any time by giving written notice. (L.N. 171 of 1998; 78 of 1999 s. 7) Cap 132X s 13 Restriction on the use of open spaces (1) No person shall for the purpose of any food business use, or cause, suffer or permit to be used, any yard, alley, street, open space, roof top or open deck space for the preparation or storage of open food or for the washing, cleansing or storage of any equipment or utensil used in the preparation or service of food. (2) Nothing in this section shall be construed to prevent- (a) any process in the manufacture or preparation of food in the open air which could not reasonably be carried on elsewhere having regard to the circumstances; but where the process of the trade necessitates the use of open spaces, every such open space shall be surfaced and drained to the satisfaction of the Director; or (b) the carrying on of any food business from a stall: Provided that for the purpose of this paragraph no open food shall be placed lower than 450 mm from the ground unless it is adequately protected from any risk of contamination. (L.N. 89 of 1979; 10 of 1986 s. 32(2); 78 of 1999 s. 7) Cap 132X s 14 Use of wet refrigerators, etc. No person in the course of any food business shall keep, or cause, suffer or permit to be kept, any drink contained in bottles in a wet refrigerator or immersion cooler unless such bottles are placed in an upright position and the level of the water in the refrigerator or cooler, as the case may be, is not less than 75 mm below the mouths of the bottles. (L.N. 89 of 1979) Cap 132X s 15 Cleanliness and repair of food rooms (1) The walls, floors, doors, ceilings, woodwork and all other parts of the structure of every food room shall be kept clean and shall be kept in such good order, repair and condition as to- (a) enable them to be effectively cleaned; and (b) prevent, so far as is reasonably practicable, any risk of infestation by rats, mice or insects or the entry of birds. (2) Where any works affecting the structure of a food room, other than mere removal of part of the structure, are executed, the structure affected by such works shall after the completion of the works be such as to- (a) enable it to be effectively cleaned; and (b) prevent, so far as is reasonably practicable, any risk of infestation by rats, mice and insects and the entry of birds. Cap 132X s 15A Cleanliness and repair of sanitary fitments Every sanitary fitment shall at all times be maintained in a clean and sanitary condition and shall be kept in good order and repair. (L.N. 495 of 1993) Cap 132X s 16 Accumulation of refuse in food rooms No refuse or filth, whether solid or liquid, shall be deposited or allowed to accumulate in a food room except so far as may be unavoidable for the proper carrying on of the food business. Cap 132X s 17 Certain tables, etc. to be surfaced with hardwood or impervious material No proprietor shall use, or suffer or permit to be used, in the preparation of any food, any table, sideboard, bench or like article of furniture the surface of which comes into contact with any food, or is liable to come into contact with any food, unless such surface is made of smooth close jointed hardwood or a smooth impervious material. Cap 132X s 18 Prevention of lying or sitting on certain tables, etc. No person shall lie down, sit or stand upon any table, sideboard, bench or other article of furniture the surface of which comes into contact with any food or is liable to come into contact with any food. Cap 132X s 19 Sterilization and storage of utensils No person engaged in any food business shall use, or cause, suffer or permit to be used, in the course of such food business any crockery, glassware or other utensil used in the preparation or consumption of food, which has not, since the last occasion on which it was used for any purpose, been- (a) (i) washed clean and thereafter immersed in boiling water, other than the water used for the washing thereof, for not less than one minute; or (ii) washed clean and thereafter immersed for a period of at least one minute and at a temperature of not less than 24 degrees Celsius in an effective and non-toxic solution of a bactericidal agent approved by the Director; or (iii) mechanically washed clean in an apparatus which has been manufactured and sold for the washing of crockery, glassware or other utensils of the type for the washing of which such apparatus is being used and is of a type approved by the Director; and (10 of 1986 s. 32(2); 78 of 1999 s. 7) (b) dried by evaporation or with a clean, light coloured drying cloth; and |
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