Environmental Public Health (Food Hygiene) Regulations
Table of Contents
Part I PRELIMINARY
1 Citation
2 Definitions
Part II LICENCES
3 Application for licence
4 Form of licence
5 Restriction on use, etc., of licensed premises
6 Display of licence
7 Nominees and assistants
8 Change of address
9 Fees payable
10 Registration of foodhandlers
11 Licensee not to sell raw pork in any state other than chilled fresh, frozen or thawed frozen
Part III FOOD HYGIENE
12 Storage and refrigeration of food
13 Packaging of food
14 Frozen pork to be thawed in approved manner
15 Storage of raw pork
16 Transport of food
17 Food unfit for human consumption
18 Frozen food not to be thawed and re-frozen
19 Restriction on sale of food
20 Sale and preparation of food
21 Cleanliness of equipment, etc.
22 Upkeep of licensed premises
23 Personal cleanliness
24 Typhoid inoculation and tuberculosis screening
25 Food hygiene course
Part IV MISCELLANEOUS
26 Maintenance of licensed premises
27 Cleanliness around stall or pitch
28 Obstruction in market
29 Live animal or bird
30 Toilet facilities
31 Refuse disposal
32 Register on licensed premises
33 Penalty
Legislative History