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 the use, etc., of licensed premises
6 Display of licence
7 Nominees and assistants
7A Change of address
8 Fees payable
9 Registration of foodhandlers
9A Licensee not to sell raw pork in any state other than chilled fresh, frozen or thawed frozen
Part III FOOD HYGIENE
10 Storage and refrigeration of food
11 Packaging of food
11A Frozen pork to be thawed in approved manner
11B Storage of raw pork
12 Transport of food
13 Food unfit for human consumption
14 Frozen food not to be thawed and re-frozen
15 Restriction on sale of food
16 Sale and preparation of food
17 Cleanliness of equipment, etc.
18 Upkeep of licensed premises
19 Personal cleanliness
20 Typhoid inoculation and tuberculosis screening
21 Food hygiene course
Part IV MISCELLANEOUS
22 Maintenance of licensed premises
23 Cleanliness around stall or pitch
24 Obstruction in market
25 Live animal or bird
26 Toilet facilities
27 Refuse disposal
28 Register on licensed premises
29 Penalty
30 Transitional
THE SCHEDULE TEMPERATUREs FOR STORAGE OF FOOD
Legislative History