(a) is suitably ventilated;
(b) has walls and floors that are durable, impervious to water and easily cleanable;
(c) is in a clean and sanitary condition;
(d) is provided with adequate toilet facilities that are conveniently located, accessable, clean, sanitary and in good repair;
(e) is provided with adequate hand washing facilities;
(f) is provided with an adequate supply of hot water;
(g) is provided with an adequate supply of potable water under pressure;
(h) is provided with suitable storage cupboards for the storing of personal wearing apparel of the staff; and
(i) is suitably lighted.
(1) No operator or person in charge of a food handling establishment shall permit any live animal to enter or remain in the food handling establishment.
(2) The preceding sub-regulation shall not apply to that portion of market premises on which animals are tethered or sold.
(a) A person shall not convey or deliver from house to house, sell or offer for sale inside or outside any building or in any street to square, any articles of food, drink or ice unless wearing clean garments.
(b) Every person working in a food handling establishment shall:
(i) be neat and tidy and keep his or her hands clean,
(ii) wear clean garments,
(iii) wear caps and other suitable head covering if so directed by the inspector,
(iv) be free from any disease, infection or illness which may be spread through the medium of food and from any condition of the skin which may contaminate food, and
(v) refrain from spitting or the use of tobacco in any room where food is prepared, stored, offered for sale or sold.
(a) Foods in food handling establishment shall be stored in such manner as to ensure no transfer of flavour or odour.
(b) No food shall be stored, kept or prepared in any room through which a vent or waste pipe, primary closet or urinal is carried.
(a) All perishable foods in a food handling establishment shall be kept in a refrigerated space at a temperature of not higher than 45 degrees (45ºF) Fahrenheit (7ºC) or in a clean and well ventilated store-room or enclosure as may be approved by the inspector.
(b) A person shall not sell or offer to sell frozen foods in food handling establishment unless the temperature of such foods is maintained below (15ºF) degrees Fahrenheit or (––10ºC).
(1) A person shall not employ a coin operator or other mechanical dispensing device for the sale or package food or beverage in closed bottled or containers unless—
(a) the device shall be designed and constructed as to allow effective cleaning and maintenance and to remain free from insect and rodent harbourage and other nuisances;
(b) the device shall be designed and constructed as not to become a hazard to children or others in use, or under forceable conditions of abuse;
(c) where the device is unattended and is intended to dispense unheated readily perishable foods, it shall be equipped with refrigeration so that food is kept at 45 degrees Fahrenheit or less;
(2)
(a) The device and the area around shall be kept clean and sanitary at all times.
(b) There shall be provided in the immediate vicinity of all coin operated or other mechanical dispensing device receptacles for the disposal of food or beverage containers.