Environmental Public Health Act
(Chapter 95, Section 114)
Environmental Public Health (Food Hygiene) Regulations
Rg 16
(30th March 1994)
[1st June 1993]
1.  These Regulations may be cited as the Environmental Public Health (Food Hygiene) Regulations.
2.  In these Regulations, unless the context otherwise requires —
“chilled fresh”, in relation to raw meat, means raw meat stored in a refrigerated facility at a temperature not below 0º C and not above 4º C;
[S 471/99 wef 01/11/1999]
“cooked food” means any food which is wholly or partially cooked or raw food which is ordinarily consumed raw;
“licence” means a licence or permit referred to in section 32, 33, 34, 35 or 36 of the Act;
“licensed premises” means the premises, showboard, stall or vehicle specified in a licence;
“licensee” means a person who holds a valid licence and includes any nominee appointed by a licensee pursuant to regulation 7(1);
“preparation”, in relation to the preparation for sale of food, includes the manufacture, packing, delivery, carriage, storage and serving of food and “prepare” shall be construed accordingly;
“street vendor” means a person who holds a valid licence to sell or expose for sale any food or goods in any showboard or stall, which is erected along a road, lane, alley, backlane or footway ;
[S 471/99 wef 01/11/1999]
“thawed frozen”, in relation to raw meat, means raw meat frozen and then thawed at a temperature not above 4º C.
[S 471/99 wef 01/11/1999]