for the retail sale of cakes, sandwiches, or bakers’ smallgoods; or

as a delicatessen; or

as an eatinghouse; or

for the retail sale of meat or fish; or

for the retail sale of fruit or vegetables; or

as a grocery; or

for the retail sale of ice cream or frozen confections; or

for the retail sale of milk; or

for the operation of a food vending machine; or

as an auction mart where food is handled for sale—

the wrapping of foods that are weighed, counted, or measured in the presence of the purchaser; or

the packing on retail premises of dry foods in unsealed packages for sale on those premises; or

the sorting, grading, or pre-packing of fruit or produce on orchards, farms, market gardens, or produce stores, for sale by wholesale.

the use of any premises by the Crown, or by a local authority within its own district; or

any partially exempted premises; or

any occasional food premises; or

any eatinghouse that is not open to the public and is not used for any other purpose specified in subclause (1) or subclause (2); or

any registered apiary within the meaning of subsection (1) of section 2 of the Apiaries Act 1969 in which no food is prepared or packed; or

any licensed premises within the meaning of section 5 of the Sale and Supply of Alcohol Act 2012 (not being a restaurant within the meaning of that subsection); or

any premises in respect of which there is in force a licence under the Wine Makers Act 1981:

any premises that are controlled by a licensing trust constituted under the Sale of Liquor Act 1989; or

any warehouse or wharf within the meaning of subsection (1) of section 2 of the Harbours Act 1950; or

any warehouse that is part of an aerodrome within the meaning of section 2 of the Civil Aviation Act 1990; or

any premises that, being a warehouse or store room, are food premises by reason only of the fact that they are used for the storage, and the handling in the course of storage, of food packed in containers; or

any premises that are situated within the boundary of any airport named in Schedule 1 of the Health (Quarantine) Regulations 1983 (SR 1983/52); or

any premises in which food is only supplied or sold—

premises that are required to be registered by reason only of the fact that they are used for the operation of a food vending machine:

any part of any premises used only for the preprocessing of fruit or vegetables by stripping from stalks, sorting, or washing prior to canning, bottling, freezing, or dehydrating the fruit or vegetables on those premises.

any part of any premises in which food in sealed containers or prepacked food is kept or displayed for sale and in which no food is manufactured, prepared, or packed:

any part of any premises used for the purpose of storing packaging materials in containers or outer wrappers, and in which no food is manufactured, prepared, or packed:

any changing room required to be provided under clause 8 of Schedule 1:

any part of any premises (not being a part to which any of paragraphs (a) to (c) applies) in which no food is manufactured, prepared, packed, stored, or sold, and no utensils are washed, and which is not part of a room in which food is manufactured, prepared, packed, stored, or sold, or any utensils are washed,—

for paragraph (a) of clause 2 there were replaced the following paragraph:

the floors shall be constructed of impervious and easily cleaned material that is resistant to wear and corrosion, or of wood with the boards laid on a firm foundation and tightly cramped together; and”:

clauses 3 and 4, and (in the case only of any part of any premises to which paragraph (d) applies) clauses 5 and 6, were omitted.

food is manufactured, prepared, packed, or stored in those premises only for the purposes of retail sale on those premises; or

the premises are an auction mart.

when the occupier in his or her lifetime terminates his or her occupancy of the premises; or

on the expiration of a period of 6 months after the date of his or her death.

cause the certificate of registration of the premises to be conspicuously displayed in a public part of the premises; and

cause a notice to be conspicuously displayed in every toilet, and near every changing room and every other changing facilities, calling on workers to wash their hands thoroughly—

cause a notice printed in plain capital letters, drawing the attention of workers on the premises to the requirements of subclause (6) of regulation 19, to be conspicuously displayed in a part of the premises where it is most likely to be seen by the workers; and

cause a notice printed in plain capital letters of not less than 25 millimetres in face measurement, in the following or similar words, namely “DOGS ARE NOT PERMITTED ON THESE PREMISES”, to be conspicuously displayed in a public part of the premises; and

cause any other notices that are required by these regulations to be displayed in respect of the premises to be displayed in accordance with these regulations.

the whole of the premises shall be maintained in a good, clean, and tidy condition, and free from any accumulation of boxes, tins, rubbish, or other material that—

the drainage system shall be maintained in good working order, condition, and repair; and

any structural alterations, repairs, renovations, plumbing, or drainage work that may be undertaken or required shall be carried out without unnecessary delay; and

there shall be provided and available at all times an adequate supply of soap, detergents, or similar cleaning agents, and brushes, brooms, suction apparatus, or other suitable equipment, sufficient to enable regular and proper cleaning of the premises and of the equipment, utensils, and containers used in the premises; and

adequate provision shall be made for separate storage space where tools, cleaning materials, equipment, appliances, and any other articles or materials that are not required for immediate use may be stored.

a room used as a sleeping place in which the only handling of food occurs in the course of the service of food to or at the request of any person using the room as a sleeping place; or

a room communicating with a room used as a sleeping place if the only handling of food in the first room occurs in the course of the service of food to or at the request of any person (not being the occupier of the food premises or a person working for him) using the second room as a sleeping place; or

a room in any partially exempted premises; or

a room in any occasional food premises, that is not and has not been used for any purpose that is likely to contaminate any food in the room or injuriously affect the wholesomeness or cleanliness of that food.

that is at any time used as a sleeping place, or is in direct communication with any room that is at any time used as, a sleeping place; or

that is or has been used for any purpose which is likely to contaminate any food or injuriously affect the wholesomeness or cleanliness of any food; or

that is not used exclusively for the purposes of the food premises.

the meat shall at all times be wholesome and free from contamination:

the meat shall be processed, handled, and stored separately from meat that is intended for sale:

the meat shall be adequately labelled to distinguish it from meat that is intended for sale:

there shall be conspicuously displayed in a public part of the premises a notice printed in plain capital letters of not less than 25 millimetres in face measurement, in the following or similar words, namely:

“NOTICE—THE PROCESSING OF MEAT (NOT INTENDED FOR SALE) IS CARRIED OUT ON THESE PREMISES”:

the occupier of the premises shall maintain current records to show the name of the owner and the nature, quantity, and origin of any meat that is not intended for sale processed on those premises.

these regulations are complied with in respect of those premises; and

the requirements of the building code set out in Schedule 1 of the Building Regulations 1992 concerning buildings, drainage, and sanitation are complied with in respect of those premises; and

the premises are cleaned sufficiently often and at regular intervals; and

there is adequate supervision of the workers on the premises to prevent as far as practicable any breach of the requirements of these regulations; and

no animal is permitted on the premises (except as otherwise provided in the Dog Control Act 1996); and

all appliances (including benches, tables, trolleys, and other furniture) that come into direct contact with food are cleaned sufficiently often and at regular intervals; and

all shelves and cupboards in which food or appliances are stored are at all times kept clean and free from rubbish; and

all sweepings, ashes, trade waste, and rubbish are removed daily from inside the premises; and

protective clothing is provided and laundered for, and worn by, all persons who are required by these regulations to wear such clothing; and

there is provided for dry and wet refuse a sufficient number of watertight receptacles—

the receptacles referred to in paragraph (j) are, when not being used for the immediate reception of refuse, and when filled, kept covered and stored in a separate room or enclosure, or in a yard on a stand that either is constructed of impervious material and extends 300 millimetres above a paved area suitably graded and drained or, in the case of receptacles intended to be used once only, is specially constructed to hold those receptacles; and

except when a refrigerated room is available for the purpose of storing organic, putrescible refuse, all such refuse is removed from the premises daily, and the receptacle in which it has been contained is effectively washed, cleaned, and inverted to dry immediately after emptying; and all other refuse is removed from the premises at such intervals as may be required by or under any enactment, and in any case at sufficiently frequent intervals to prevent a nuisance arising; and

all toilet accommodation is at all times provided with toilet paper and is kept clean and in good repair; and

except in the case of the reception of parcels for transmission by post where the premises are a post office, the premises are not used as a receiving depot for parcels, clothing, or footwear.

adequate precautions are taken by the occupier to protect the food in the premises from contamination by the cat; and

the cat is permitted to be on the premises only to such extent as is reasonably necessary to effect the suppression of rodents.

there shall be provided at or conveniently by every wash-hand basin a nail brush, and an adequate supply of detergent, clean towels, paper towels, or roller towels presenting a clean surface to each user from a continuous roller towel dispenser, or other hand drying facilities approved for the purpose by an inspector; and

all wash-hand basins and hand washing facilities shall at all times be maintained in good repair and in a clean condition; and

all wash-hand basins shall have piped to them, at all times while the premises are being used, hot and cold running water, or tempered running water at a minimum temperature of 38°C.

the unit shall be capable of achieving and maintaining the food temperature or air temperature (if any) required by these regulations in respect of such food, and shall be equipped with a fixed thermometer or other efficient temperature measuring device; and

the unit shall be defrosted as frequently as is necessary to maintain refrigeration efficiency; and

all open display cabinets forming part of the unit shall have the product load line designated by a distinctive mark showing the highest level at which food should be stored.

prepare food for sale; or

sell food—

the food shall at all times be kept clean and free from contamination, and be protected from damp and foul odours and, as far as practicable, against birds, vermin, insects, and dust; and

the food shall be placed or stacked so that it is not liable to be contaminated by contact with raw food, pet food, fish bait, or any other article; and

all readily perishable food shall be stored at a temperature that will protect it against deterioration and spoilage; and

all food to be sold by retail in a frozen condition shall,—

and shall not at any time have been refrozen after thawing; and

all enclosed spaces and cupboards used or intended to be used for the storage of food shall be of adequate size to enable orderly storage, and shall be constructed so as to be readily cleaned and so as to protect the food from birds, vermin, and insects; and

all benches, shelves, and rails used or intended to be used for or in connection with the storage of food shall be at least 200 millimetres above the floor, and shall be constructed and placed so as to be capable of being readily cleaned; and

all food stored in bulk shall be stored in an orderly fashion, and shall be placed so as to facilitate inspection and the detection of birds, vermin, and insects.

the manufacture, preparation, packing, storage, carriage, or delivery of food, for sale; or

the sale of food—

the appliance, package, or receptacle shall be kept clean; and

the appliance, package, or receptacle shall not yield to its contents or impart to any food any taint, or any foreign, poisonous, or injurious substance; and

except in the case of a single service article, the appliance, package, or receptacle shall be constructed of such material and in such a manner that it is capable of being easily cleaned and maintained in good repair and condition; and

every cutting board used in the preparation of food shall—

every part of an appliance that comes into direct contact with any moist or readily perishable food for sale shall have a smooth, impervious surface which is free from cracks and other defects.

the manufacture, preparation, packing, storage, carriage, or delivery of food for sale; or

the sale of food—

all appliances, containers, receptacles, shall be cleaned at such intervals as are necessary in order to keep them in clean condition; and

all food contact surfaces and food storage utensils in any such place that are liable to come into direct contact with moist or readily perishable food shall, after each occasion on which they are used, be scrubbed clean with hot water and a suitable detergent and bactericidal solution, and shall at the end of each working day be left in a thoroughly clean condition; and

all—

shall be cleaned and put into sanitary condition before and after every occasion on which they are used; and

all containers used to contain moist food shall, until they are so used, be stored in such a manner as to be completely protected from contamination; and

all trays and containers that are to be used more than once—

all corks, crown seals, wads, and other capping devices that are used to close or seal food containers in such a way that the devices may come into contact with any food in the containers—

all bottles (other than new bottles) shall, immediately before they are filled with any food, be thoroughly inspected before a viewing light or an efficient electronic scanner that is arranged so as to facilitate inspection.

in every case, all micro-organisms (including pathogens) on or in it have been destroyed, or the food is sealed in the container which has been subjected to heat treatment sufficient to destroy all such micro-organisms sealed in it; or

in the case of a bottle, jar, or jug, it is in such a condition that no residual bacterial plate count exceeds—

whichever calculation is the more appropriate for the particular bottle, jar, or jug.

the food shall not be brought into contact with any paper, or other material, that is not clean; and

if the food is wrapped and is ordinarily consumed in the state in which it is sold, it shall be wrapped in new, unused paper; and

the food shall be protected from contamination from any preparations and substances that may cause poisoning and from any rodenticides and insecticides.

controlling attacks by insects or other pests on growing fruit or vegetables; or

the treatment of stored food in such a way that any residues on the food resulting from the use of the mixture do not exceed the proportions permitted under the Food and Drug Act 1969.

shall not serve any unwrapped sweets or sticky substances with his or her fingers, but shall instead use a scoop or other suitable implement for the purpose; and

shall not serve with his or her fingers any cheese, cooked meat, cooked or smoked fish, bakers’ smallgoods, cakes, pastry, sandwiches, or other similar foods ordinarily consumed in the state in which they are sold, but shall instead use a fork, tongs, or other suitable implement for the purpose; and

shall not blow into any bag or wrapper; and

shall take all reasonable steps to prevent any customer from handling before sale any food that the worker himself or herself is prohibited by these regulations from handling; and

shall not (except as may be necessary to comply with a direction given by the responsible Minister of the Crown under section 108 of the Commerce Act 1975) place any ticket, label, or other article of display in such a position that it will come into contact with any food for sale.

outside any food premises; or

on any counter on food premises; or

in any part of food premises to which part the public has access; or

in any window in food premises—

a light-coloured, outer overall, or a light-coloured smock worn over clothing; and

effective apparel, where necessary for the purpose, to restrain his or her hair from touching any food and food contact surfaces, which shall be a clean, washable, light-coloured head covering or a disposable type head covering:

clean, suitable clothing appropriate to the nature of the premises and adequate to protect the food against contamination; and

where appropriate, a light-coloured apron.

when so engaged, keep his or her hands and his or her body and clothing clean; and

before commencing work, and on every occasion after using any toilet and before resuming work, wash his or her hands thoroughly.

in any food premises other than registered premises; or

in any part of registered premises in which the manufacture, preparation, packing, storage, or handling of food for sale, or the sale of food, is carried on.

registered premises; or

specified in subclause (4) of regulation 4.

any vehicle or receptacle that is unclean or is not in good repair; or

any unclean part of any ship or railway goods van or wagon.

any vehicle or receptacle ordinarily used for the carriage of food for sale; or

any part of any ship or railway goods van or wagon ordinarily used for the carriage of food for sale—

any vehicle or receptacle; or

any part of any ship or railway goods van or wagon—

a separate, damp-free room or compartment shall be provided for the storage of flour and no other food shall be kept in that room or compartment; and

all troughs, bins, and other appliances, if fixed, shall be placed and fitted so as to leave no space, below or at the sides or the back, that cannot be readily inspected and cleaned and, if movable, shall be fitted with wheels, castors, or other suitable fittings to facilitate removal for cleaning purposes; and

no unwrapped cooked food or food in the process of manufacture shall be placed on the ground or on the floor of any bakehouse or cake kitchen; and

all ovens shall be constructed so as to enable the tops and sides to be readily inspected and cleaned, or cased so as to prevent the accumulation of rubbish on the top or sides of the ovens; and

the floor area, clear of furniture, fittings, and stored goods, shall not be less than—

whichever is the greater area in the case of the particular premises; and

the floor area shall be kept free of all furniture, fittings, and stored goods; and

all crates and other containers used for the delivery to retail premises of food prepared in the bakehouse or cake kitchen shall—

all chipped potatoes, cooked meat, cooked pastry containing meat, meat pasties, meat savouries, cooked poultry, cooked fish, and similar foods that are ordinarily consumed in the state in which they are sold, shall be prepared, stored, kept, displayed, and sold on a part of the premises that is separate from any parts of the premises used for other purposes, and from any raw meat, fish, and muttonbirds, that are not in sealed containers or are not completely enclosed in wrappers; and for the purpose of this paragraph an enclosed showcase shall be deemed to be a separate part of the premises; and

all food that is not pre-packed shall be wrapped in a separate area set aside for that purpose, and shall not be wrapped in the customer counter space unless the counter space is provided with a suitable screen to protect the food from contamination by the customers; and

no knife, cutting board, or slicing machine shall be used on the premises for cutting both cooked and uncooked meat unless, immediately before being used for cutting cooked meat, it is—

all knives, cutting boards, and slicing machines used on the premises shall in any event be thoroughly washed and rendered hygienic at least once each working day.

no person shall on or after 1 January 1976 use any premises as an eatinghouse unless they conform with the requirements of Schedule 1, whether or not the premises are required by regulation 4 to be registered; and

the provisions of subclauses (3) and (4) of regulation 5, subclauses (3) to (11) of regulation 6, and regulations 7 and 8 (except paragraph (a) of the said regulation 7) shall apply in respect of every eatinghouse that is not required to be registered under regulation 4 as they apply in respect of registered premises, and for that purpose references in any of those provisions to an occupier of registered premises shall be deemed to include references to an occupier of an eatinghouse.

being a stall; or

being occasional food premises; or

in which food is only supplied incidentally to the rendering of any other service; or

being licensed premises that are part of a ship.

the floor space of any dining rooms shall not be increased and the floor space of any serveries and kitchens shall not be decreased without the prior consent in writing of the local authority:

all tea towels, dish cloths, and dish mops used in or about the eatinghouse shall be washed in warm water containing detergent and then immersed in boiling water for not less than 5 minutes at least once daily; and

after being cleaned in accordance with regulation 35 or regulation 36, all utensils shall be so handled and stored as not to become contaminated before being used.

serve any food with his or her fingers, except to the extent that it is impracticable to serve the food in any other manner; or

wipe his or her hands on his or her clothing or on anything except a clean towel; or

place, carry, or store any food in such a manner that the bottom side of any plate, dish, or container comes into contact with food in a lower plate, dish, or container; or

handle any spoon, knife, fork, or drinking utensil in such a manner as to permit the transfer of bacteria from his or her fingers to the mouth of any person using such article; or

carry any spoon, knife, or fork in the pocket of any garment or apron.

all readily perishable food that has been cooked shall be maintained at a temperature not exceeding 4°C, or alternatively at a temperature of not less than 60°C, except—

all cooked meat, cooked pastry containing meat, meat pasties, meat savouries, and similar foods containing meat that are ordinarily consumed in the state in which they are sold, shall be stored in enclosed containers, or shall be stored separately and kept away from food that is not stored in sealed containers or that is not completely enclosed in a container or wrapper; and

no milk shall be kept on the premises of the eatinghouse for a period exceeding 6 hours, unless the milk is kept during the whole period of storage in a refrigerator at a temperature not exceeding 7°C; and

all milk jugs and sugar basins on tables or counters shall be provided with suitable covers to protect the contents from contamination by insects; and

all raw fruit and vegetables that are ordinarily consumed in the state in which they are sold shall before service to customers be washed and thoroughly cleaned; and

all uncooked vegetables shall be kept in a well ventilated, adequately lighted, rodent-proof compartment, or in any other compartment suitable for the purpose, or in a refrigerator or coolroom.

where any food is set out for individual selection by customers, the food shall not be so placed as to require the customer, in obtaining it, to extend his or her arm directly over any other food; and

sufficient tongs, forks, spoons, picks, spatulas, scoops, or other suitable utensils shall be provided for use by workers and customers to prevent unnecessary handling of food; and

there shall be in attendance a worker whose duty shall be to ensure that the utensils referred to in paragraph (b) are used, and that all necessary actions and precautions are taken to prevent contamination of any food on display; and

where, in the opinion of an inspector, the arrangement of the food and the protection provided against contamination is inadequate, such additional precautions as the inspector may direct shall be taken to protect the food against contamination.

by washing them in a washing machine containing water at a temperature of not less than 60°C, containing an adequate amount of soap or other detergent, and then by rinsing for not less than 10 seconds in clean water at a temperature of not less than 77°C:

by thoroughly washing them in water at a temperature of not less than 43°C, containing an adequate amount of soap or other detergent, and then by means of a wire basket or other appliance in which the utensils are kept separate from each other—

it shall be equipped with an automatic detergent dosing device; and

it shall be equipped with baskets, trays, or other suitable containers, designed and constructed so that all utensils, glasses, and jugs can be loaded in such a manner that the surfaces of the utensils, glasses, and jugs are subjected to complete wetting during the operation of the machine; and

it shall be fitted with a temperature control device so that it will not operate unless the rinsing water in the rinse water supply tank is at a temperature of not less than 83°C, and the time of exposure to the rinsing water is not less than 10 seconds:

it shall be fitted with a thermometer or other efficient temperature measuring device located so as to measure accurately the temperature of the water used for rinsing, and situated so that it can be easily and readily observed.

it shall be equipped with an automatic detergent dosing device, and an automatic chlorine chemical dosing device; and

it shall be equipped with baskets, trays, or other suitable containers, designed and constructed so that all utensils, glasses, and jugs can be loaded in such a manner that the surfaces of the utensils, glasses, and jugs are subjected to complete wetting during the operation of the machine; and

the water to which the chlorine chemical is inserted and which is used for rinsing the utensils shall be at a temperature of not less than 50°C and contain not less than 50 or not more than 75 milligrams per litre of available chlorine; and

the rinsing water described in paragraph (c) shall be adequately dispensed over all utensils for a period of not less than 30 seconds during the rinsing cycle; and

the machine shall be equipped with a visual and dependable flow indicating device, or other means obvious to the operator, to easily verify the operation of the detergent and chlorine chemical feeders; and

it shall be equipped with a control device that will inactivate the machine if the chlorine concentration in the rinse water is below 50 milligrams per litre:

only tea, coffee, and other beverages are sold for consumption on or at the premises; or

only simple foods are reheated or cooked or sandwiches are made and sold for consumption on or at the premises; or

only food that has been cooked or otherwise prepared elsewhere than on or at the premises is sold for consumption on or at the premises.

the floor space of the area, clear of furniture, fittings, and stored goods, shall be not less than—

whichever is the greater; and

the area shall in any event have sufficient floor space to enable every worker engaged in it to carry out his or her duties efficiently, and to permit easy access for cleaning.

is not less than the multiple of the number of workers engaged in such part by 3 square metres; and

in any event, is sufficient to enable every worker engaged in that part to carry out his or her duties efficiently.

suitable premises of a permanent nature approved in writing for the purpose by the local authority, and equipped and provided with facilities for the cleaning of utensils and of the contrivances of the stall, and with adequate, additional space for the storage of food, utensils, and equipment; and

adequate means for the disposal of waste water; and

an adequate supply of drinking water.

there shall be provided adequate storage for the protection of whole eggs from exposure to conditions that may hasten decomposition or the development of the ovum; and

there shall be provided adequate means for the accurate candling of eggs; and

all appliances and receptacles used in connection with the pulping of eggs, or the packing of egg pulp for sale, or the drying of egg pulp for sale, shall be made of impervious, non-toxic material that is resistant to corrosion, and shall be constructed so as to be easily cleaned and rendered hygienic; and

all appliances (including troughs, tubs, and containers) used in the pulping of eggs or in the drying of egg pulp for sale shall be effectively cleaned and rendered hygienic immediately before and immediately after each use, and shall be so covered or placed as to prevent dust or dirt accumulating in the appliances while not in use; and

all appliances that have been contaminated by any tainted or decomposed egg shall before being used again be cleaned and immersed in boiling water until rendered hygienic; and

all containers used for packing pulped eggs or dried egg pulp for sale shall be clean and sterile, and shall be incapable of imparting odour or taint to the contents; and

no egg crates shall be permitted in the pulping room.

all eggs which have dirty shells shall be washed clean before being pulped; and

all eggs shall be examined by the candling process immediately before breaking, and, where practicable, shall be visually examined after breaking; and

where eggs are broken by hand, they shall be broken into a container that is not capable of holding more than 6 eggs; and

all eggs that are not wholesome shall be discarded; and

where a broken egg is not wholesome, the contents of any container into which it has been broken shall be discarded, and the container shall be cleaned and sterilised before being used again; and

no shell drainings shall be included in any egg pulp; and

the egg pulp—

any partially exempted premises; or

any abattoir; or

any rural slaughterhouse—

all meat and fish shall be stored, as soon as practicable after delivery and when not being processed, at a temperature below 2°C in the room or cabinet required by regulation 14, and shall at all times be protected from contamination; and

all surfaces of tables, benches, or shelves that are liable to come into direct contact with meat or fish shall have an impervious, smooth surface that is free from imperfections; and

bones, fish offal, and waste matter shall not be allowed to accumulate, but shall be removed from the premises at least once daily and disposed of in such a manner as to prevent a nuisance being created; and

a sufficient number of portable watertight receptacles for the storage of bones, fish offal, and waste matter, which shall be made of metal or of any other suitable, impervious, non-absorbent material and shall have impervious fly covers, shall be provided in every processing room and in any area, used in connection with that room, in which food is handled; and

the receptacles referred to in paragraph (d)—

effective measures shall be taken by means of the screening of all windows and entrances or by the use of properly directed air currents or other suitable control methods to exclude flies and to ensure that the premises are as far as practicable kept free from flies; and

subject to paragraph (h), the floor of every meat processing room or fish processing room—

the floor of any meat processing room or other area in which meat is prepared for sale may, if the floor is in existence at the date of commencement of these regulations and is covered with vinyl or any other material that, in the opinion of an inspector, may render the floor dangerous, be spread with sawdust if the following conditions are complied with:

the gilling or gutting of any fish; or

the cooking of fish or meat in the open air for sale to any occupier of the premises on which the food is cooked; or

the cooking of fish or meat in the open air by or on behalf of any occupier of an eatinghouse, within the meaning of regulation 28, for sale to customers of the eatinghouse.

in or at any stall that is not an eatinghouse within the meaning of regulation 28; or

in or at any stall that is an eatinghouse within the meaning of that regulation, except in accordance with paragraphs (b) to (e) of subclause (1) of this regulation.

in any premises used for the retail sale of meat; or

in any meat processing room used in connection with the premises—

refrigerated, or stored in a refrigerated compartment the temperature of which shall not exceed 10°C; and

emptied as frequently as necessary to maintain the brine in a clean and wholesome condition; and

thoroughly cleaned and rendered hygienic before refilling.

fish does not include canned fish or cooked fish:

meat does not include canned meat, cooked meat, prepacked poultry, sausages, cured ham, or cured bacon.

all meat or fish, when not being prepared or displayed for sale, shall be stored at a temperature below 2°C, or, in the case of shellfish in shells, below 10°C, in the room or cabinet required by regulation 14; and

all fish exhibited or displayed for sale in any display window, or on any slab that is not refrigerated, shall be shaded from the direct rays of the sun, and shall be protected against contamination by customers, and shall be kept cool by crushed ice or other effective means; and

all meat or fish set out for individual selection by customers shall be pre-wrapped in suitable, durable wrappers of sufficient weight and strength to resist tearing and puncturing, so as to completely enclose the meat or fish, and to provide adequate protection from contamination, and shall be kept at a temperature below 2°C in the room or cabinet required by regulation 14; and

no knife, cutting board, or slicing machine shall be used for cutting both cooked and uncooked meat unless, immediately before being used for cutting cooked meat, it is—

all knives, cutting boards, and slicing machines shall in any event be thoroughly washed and rendered hygienic at least once each working day.

for the retail sale of meat; or

for the retail sale of fish otherwise than in accordance with the requirements specified in paragraphs (a) and (b) of subclause (2).

it is enclosed in clean paper, and in an outer wrapper or container that will adequately protect it from contamination; or

it is conveyed in a clean receptacle of a suitable type and material that protects the meat from contamination.

the meat in transit can be suspended or hung on rails; and

apart from screened ventilating openings, the canopy completely encloses the meat:

in the case of conveyance by road, the carcass or portion is adequately protected from contamination; or

in any other case, the carcass or portion is enclosed in a clean receptacle or cover.

is kept closed when containing meat or fish for sale (except during the loading, unloading, or sale of the meat or fish); and

is kept clean and in good repair; and

is cleaned at the end of each working day, except on any day when it is used only for delivering frozen food.

all returnable fish containers shall be constructed entirely of metal, plastic materials, or plastic coated wood, or of a combination of those materials:

all returnable fish containers shall, immediately after use, be thoroughly washed with clean hot water to which a suitable detergent has been inserted, and shall be scrubbed and rinsed with chlorinated water containing 100 milligrams per litre of chlorine or of any other sterilising agent of equivalent strength:

all non-returnable fish containers shall be constructed of new materials, and shall not be used more than once for the conveyance and holding of fish:

no fish container shall be used for any purpose other than the holding of fish in transit.

he shall not, while engaged in the sale of milk, have in his or her possession any appliance or device capable of sealing the container; and

no seal of any container shall be tampered with before sale; and

no milk shall be sold otherwise than in the form, quantity, and container in which it was received on the premises from which it is sold.

the vehicle has a canopy and curtains that are adequate to protect the milk from daylight during delivery; and

the canopy and curtains were attached to the vehicle before the commencement of these regulations; and

the vehicle was used by the person before the commencement of these regulations for the sale of milk.

operate the vehicle so as to protect the milk from daylight; and

ensure that, during delivery of the milk in daylight, the doors and other openings in the canopy are closed except so far as is reasonably necessary to enable the bottles or crates to be removed or replaced.

refrigerated storage, to maintain the milk at a temperature not exceeding 4.5°C, shall be provided and used; and

the refrigerated storage space shall—

no substance that is likely to contaminate milk shall be stored, treated, or handled in the refrigerated storage space.

a well lighted and ventilated store room shall be provided in which all the dry ingredients, flavourings, colourings, wrappers, and cartons used in connection with the manufacture, packing or storage of frozen confections shall be stored; and

subject to paragraphs (e) and (g), all appliances that come into contact with any frozen confection during its manufacture, preparation, or packing shall be cleaned and rendered hygienic at least once each working day; and

every open surface cooler shall be situated in a dust-proof room, unless the cooler is provided with a tightly-fitting shield that is capable of protecting the surface of the cooler from contamination; and

all filling machines, coolers, buckets, cans, chutes, valves, fittings, pipes, tubes, and other similar appliances, through which ingredients are passed, shall be made of stainless steel or of any other material approved by an inspector, and all metal surfaces (other than stainless steel) of those appliances that are brought into contact with milk shall be coated to the satisfaction of an inspector with tin or with any other covering approved by an inspector; and

all filling machines, valves, fittings, and pipelines, through which ingredients are passed, shall—

all valves, fittings, and pipelines, through which ingredients are passed, shall be dismantled for cleaning, except where—

all cans, buckets, utensils, and containers, used in connection with the manufacture or packing of frozen confections for sale, shall be thoroughly cleaned and rendered hygienic immediately before and immediately after each use; and

the floor of every room shall be thoroughly cleaned with hot water at least once each working day, and shall at all times be kept clean and in good repair.

allow his or her hands or arms or any part of his or her clothing to come into contact with the frozen confection; or

make, store, or deposit the frozen confection, or store or deposit its ingredients, in any container that is not clean; or

deposit any substance, other than frozen confections, in any container that is intended to be used again for containing frozen confections; or

use any container for transporting frozen confections unless—

all scoops and servers shall, when not in actual use, be kept either in running water, or free from water in covered receptacles that are made of impervious material and are capable of being easily cleaned and rendered hygienic; and

all scoops, servers, and receptacles in which scoops or servers are kept shall be thoroughly cleaned and rendered hygienic at least once in every 4 hours; and

all cones and wafers in which ice cream or frozen confections are sold shall at all times be protected from contamination by dust, vermin and insects; and

all ice cream for sale and frozen confections for sale shall be kept in refrigerators or deep freeze cabinets, which shall at all times be kept clean; and

all scoops or servers used for the sale of ice cream shall be made of suitable material; and

no mechanical server shall be used unless it has been approved by a designated officer.

allow his or her hands or arms or any part of his or her clothing to come in contact with any ice cream or frozen confection; or

sell any ice cream or frozen confection that, having been once frozen, has run down or melted and has been again frozen; or

re-fill with ice cream or any frozen confection any used package that is made wholly or partly of wood, paper, cardboard, or similar absorbent material.

water; and

any beverage to which Parts 10, 11, 15, 16 or 17 apply.

no bottle, jar, or other container used for containing a beverage shall be filled unless it is clean and free from foreign matter; and

all bottles, jars, and other containers used for containing beverages shall be effectively cleaned and rendered hygienic before use; and

no unwashed or dirty bottle shall be stored in that part of a room in which clean bottles are being filled; and

all appliances, pipes, and fittings through which any syrup or liquid charged with carbon dioxide may flow or be held shall be made of stainless steel or of any other material approved by an inspector.

all valves, fittings, and pipelines, through which beverages are passed, shall—

all valves, fittings, and pipelines, through which beverages are passed, shall be dismantled for cleaning, except where—

the machine location shall be suitable for the purpose of avoiding contamination of the product and all machines in that location shall be capable of being easily cleaned and kept clean; and

the food vending machine shall be so located and installed that the space around and under the machine can be readily cleaned and so that it provides no harbourage for birds, vermin, or insects; and

the floor area where the vending machine is located shall be constructed of smooth, impervious material that is easily cleaned and is capable of withstanding repeated washing and scrubbing.

there shall be provided and located in a convenient position in the vicinity of the food vending machine, for the reception and storage of single-service items or other waste matter, a sufficient number of self-closing, portable, watertight receptacles that are labelled conspicuously on the outside as waste containers; and

the receptacles shall be emptied at least once daily, and immediately after emptying shall be effectively washed and cleaned; and

the machine location shall be kept clean and tidy, and the space immediately surrounding the food vending machine shall be washed and scrubbed at sufficiently frequent intervals to ensure that it is maintained in a clean condition; and

all food offered for sale shall be manufactured, prepared, or packed on premises registered for the purpose or on premises specified in subclause (4) of regulation 4, and shall be delivered to the machine in clean, protective containers suitable for the purpose and in such a manner as to protect the food from contamination; and

food, and all single service containers or items, to be used in connection with a food vending machine shall, during delivery and while in storage pending use, be protected at all times from dust, birds, vermin, and insects, and from any contamination; and

suitable racks or cases shall be provided for multi-use containers or bottles; and

all readily perishable food shall be dispensed in the original container, package, or wrapper into which it was placed at the premises referred to in paragraph (d), or alternatively shall be dispensed in single service containers; and

in all machines that dispense readily perishable foods in bulk, the bulk supplies of those foods shall be transferred only to a vending machine bulk container and appurtenances that are clean and have been rendered hygienic; and

no milk or fluid milk product offered for sale through a food vending machine shall be dispensed except in individual, original containers, or from bulk containers, into which the product has been placed at a milk treatment station:

provided that in the case of a food vending machine using any milk product as an ingredient in a liquid food that is served at a temperature not below 65°C, the milk product may be supplied from a separate container of not more than 3 litres capacity; and

every food vending machine that dispenses readily perishable food shall be equipped with a temperature control device to ensure that the food is maintained at the required temperature; and

all readily perishable food within the food vending machine shall be maintained at a temperature either of not more than 4°C or of not less than 60°C; and

all multi-use containers and all parts of a food vending machine that come into direct contact with readily perishable food shall be removed from the machine daily, and shall be thoroughly cleaned and rendered hygienic; and

all parts of a vending machine that come into direct contact with food other than readily perishable food shall be thoroughly cleaned and rendered hygienic at sufficiently frequent intervals to ensure that they are maintained in a clean and sanitary condition.

wear clean, washable, outer garments while so engaged; and

wash his or her hands thoroughly before placing any food in the food vending machine.

on which is carried on the manufacture or preparation of beer for sale; or

on which is carried on the storage, casking, or bottling of beer for sale other than retail sale.

suitable storage space shall be provided for all ingredients used in the preparation of beer, and those ingredients shall be effectively protected from contamination; and

no bottle, barrel, jar, vat, or other container, used for containing beer for sale, shall be filled with beer unless the container is clean and free from foreign matter; and

no spent hops or other wastes shall be kept longer than necessary on any premises used for the manufacture of beer for sale; and

all spent hops and other wastes shall be removed from the premises at regular and frequent intervals; and

all tasting glasses and other appliances and vessels used for the sampling of beer shall, when not in use, be stored in a dust-proof place, and shall be thoroughly cleaned immediately on every occasion after being used.

all corks, crown seals, wads, and capping devices, that may come into contact with beer when used in closing or sealing any beer container, shall be clean and new and until so used shall be kept in such a manner as to be protected from contamination; and

all jars, bottles, glasses, and other beer containers, kept in straw or other material for transport or storage, shall be effectively cleaned and rendered hygienic before use; and

all equipment, conveyors, storage casks, and vats shall be situated so as to provide easy access for cleaning and washing down; and

all movable storage vessels and equipment shall be supported above floor level so as to facilitate cleaning and the keeping of the floor free from dampness; and

all beer hoses shall be made from high-grade rubber or from any other non-toxic material, and shall be in a sound condition; and

no defective beer hoses shall be permitted to remain on the premises; and

all beer hoses shall be cleaned and rendered hygienic at least once each week; and immediately after cleaning all beer hoses shall be drained and shall until they are next used be kept uncoiled in such a manner that they remain free from liquid and are protected from contamination; and

all buckets, cans, chutes, valves, fittings, pipes, tubes, and other similar appliances, through which beer is passed, shall be made of stainless steel or of any other material approved by an inspector; and

all valves, fittings, and pipelines, through which beer is passed, shall—

all valves, fittings, and pipelines, through which beer is passed, shall be dismantled for cleaning, except where they are so arranged that cleaning and bactericidal or hot water solutions can be circulated throughout the fixed system to contact all interior surfaces, and that system is self-draining and can be completely evacuated; and

every tap or pipe, used for the drawing of beer for sale, shall be constructed in such a manner—

the premises shall not be used for the storage of any materials that are not required for use in the manufacture, preparation, storage, casking, or bottling of wine or other liquors for sale; and

all wine contained in sealed casks, concrete vats, or other containers, for maturation, shall be stored in a place or places approved by an inspector; and

no spent marc or other winery wastes shall be kept for longer than 48 hours on any premises that are used for the manufacture of wine for sale.

all equipment, conveyors, storage casks, and vats shall be situated so as to provide easy access for cleaning and washing down; and

all movable storage vessels and equipment shall be supported above floor level to facilitate cleaning and to keep the floor free from dampness; and

all wine hoses shall be made from high-grade rubber or from any other non-toxic material, and shall be in a sound condition; and

no defective wine hoses shall be permitted to remain on the premises; and

all wine hoses shall be cleaned and rendered hygienic immediately before and immediately after use, and immediately after cleaning all wine hoses shall be drained and shall until they are next used be kept uncoiled in such a manner that they remain free from liquid and are protected from contamination; and

all buckets, cans, chutes, valves, fittings, pipes, tubes, and other similar appliances, through which wine or grape juice is passed, shall be made of stainless steel or of any other material approved by an inspector, and all metal surfaces (other than stainless steel) of such appliances that are brought into contact with wine or grape juice shall be coated to the satisfaction of an inspector with tin or with any other covering approved by an inspector; and

all valves, fittings, and pipelines, through which wine or grape juice is passed, shall—

all valves, fittings, and pipelines, through which wine or grape juice is passed, shall be dismantled for cleaning, except where—

no bottle, jar, cask, vat, or other container used for containing wine for sale shall be filled with wine unless the container is clean and free from foreign matter; and

all bottles, jars, and other containers used for containing wine for sale shall be cleaned and rendered hygienic before use:

provided that this paragraph shall not apply to new bottles that have been packed in such a manner as to be completely protected from contamination; and

all jars, bottles, glasses, and other wine containers, kept in straw or other material for transport or storage, shall be rendered hygienic before use; and

all corks, crown seals, wads, and capping devices, that may come into contact with wine when used in closing or sealing any wine container, shall be clean and new, and shall be kept until so used in such a manner as to be protected from contamination; and

all tasting glasses and other appliances and vessels used for the sampling of wine shall, when not in use, be stored in a dust-proof place and shall be thoroughly cleaned immediately on every occasion after being used.

of wood or stainless steel, or of any other metal approved by an inspector, that is coated throughout its length to the satisfaction of an inspector with tin or with another material approved by an inspector; and

in such a manner as to permit the ready cleaning of all internal parts; and

so that the whole of the interior surface is perfectly smooth and free from undulations and irregularities; and

so that the tap-plug consists of wood or of any other solid metal or material approved by an inspector, and that every aperture through the tap-plug is cut straight and free from recesses.

every room that is used for tasting liquor shall be equipped with a sink which is supplied with hot and cold running water; and

all tasting glasses and other appliances and vessels used for sampling liquor shall be stored in a dust-proof place when they are not in use, and shall be thoroughly cleaned immediately on every occasion after being used.

to clean, reconstruct, or repair the premises in a manner to be specified in the notice, within a period (not being less than 7 days) to be specified in the notice; or

to clean, reconstruct, or repair the premises in a manner to be specified in the notice, and to cease to use the premises as food premises until the cleaning, reconstruction or repair has been completed to the satisfaction of a designated officer; or

to cease to use the premises as food premises, and not to subsequently resume the use of the premises as food premises.

shall enforce the provisions of these regulations within its own district; and

for that purpose, shall cause regular inspections to be made of all registered premises and of all premises required to be registered by virtue of regulation 4.

by the Medical Officer of Health, as if the former regulation 84 had not been replaced by this regulation; or

by the Director-General, or a designated officer authorised under subclause (1A).

who has had an appeal decided under regulation 84; or

in respect of whose premises any other decision or requirement has been made under these regulations by a designated officer—