Environmental Public Health (Food Hygiene) Regulations

Environmental Public Health Act

(Chapter 95, Section 113)

Rg 16

G.N. No. S 144/1993

REVISED EDITION 2000

(31st January 2000)

[1st June 1993]

PART I

PRELIMINARY

Citation

1. These Regulations may be cited as the Environmental Public Health (Food Hygiene) Regulations.

Definitions

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 0ºC and not above 4ºC;

“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 under 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, back-lane or footway;

“thawed frozen”, in relation to raw meat, means raw meat frozen and then thawed at a temperature not above 4ºC.

[S 222/2000 wef 01/05/2000]

[G. N. Nos. S 144/93; S 268/96; S 471/99]

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