Quick Guide
and Summary to the Food Hygiene Regulations
- A food business
must not be carried on at any premises where the food can be exposed
to the risk of contamination.
- The walls,
floors, doors, windows, ceiling, etc and all other parts of a food
room must be kept clean and in good repair, free from infestation
by pests and be adequately lighted and ventilated. No food room
shall be used as a sleeping place.
- Water used
in any food premises must be clean and wholesome.
- All equipment
with which food comes into contact must be kept clean and in good
condition so it can be thoroughly cleaned.
- All food handlers
must wear clean and washable overclothing.
- Food handlers
must keep themselves clean, keep their overclothing clean, keep
any exposed cut or abrasion covered with a waterproof dressing,
refrain from smoking in any room where there is open food and refrain
from spitting, touching their face, mouth or hair.
- A suitable
first aid kit must be provided and must include a sufficient supply
of bandages, waterproof dressings and antiseptic.
- Outdoor or
other clothing and footwear must not be kept in any food room where
open food is handled except in closed locker accommodation.
- If a food handler
becomes aware that he is suffering from food poisoning or other
infectious diseases he must inform the owner of the business who
must then notify the Director of Public Health.
- Food consisting
or containing meat, fish, gravy or imitation cream, egg or milk
must be stored at a temperature below 10oC or above 63oC
- Food must not
be exposed to any risk of contamination and food handlers must ensure
that unfit food is kept apart from other food unprotected food is
not displayed lower than 18 inches from the ground in any patio
or yard.
- Food handlers
must not carry any food in a container with any article from which
there is a risk of contamination or use any container or wrapping
material for food which is liable to contaminate the food. They
must not allow any live animal to come into contact with food.
- All food premises
must be provided with sufficient and accessible wash hand basins.
Each must be provided with hot and cold water, liquid soap, a nailbrush,
disposable paper towels.
- Wash-hand basins
must be kept clean and not used for any other purpose.
- All food premises
where open food is handled must be provided with sufficient sinks.
These must be kept clean and with supplied with hot and cold water.
- Every sanitary
convenience used in connection with any food premises must be kept
clean and in good condition and be well lighted and ventilated.
It must be so placed that no offensive odours can penetrate into
the food area. There must be a ventilated lobby between the room
with the sanitary convenience and a food room.
- A "Wash
Your Hands" notice must be displayed in a prominent and suitable
position near to every sanitary convenience.
- Waste arising
from the food room must be adequately stored and disposed of. Refuse
or filth of any type must not be allowed to accumulate in any food
room
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