health regulations

Visitors

STALL CONSTRUCTION

Valid licenses, obtained from the Randal Phillips Polyclinic, should be displayed
within the stall and must not be damaged, hidden or allowed to become illegible
Stalls must be constructed with material in such good order, repair and condition as to enable it to be effectively cleaned and to provide adequate protection of the food from dust.
Each stall must be properly lighted for night operation.
Every stall must have a refuse bin.
Around each stall must be kept clean at all times.
Stalls must be kept clean and tidy and should be thoroughly cleaned before preparation each day and at the end of that day.
Counter and food preparation surfaces should be sanitised regularly with a chlorinebased solution (bleach) or suitable quaternary-ammonium based solution.
Spills should be cleaned immediately to prevent accidents and vermin infestation.

PERSONAL HYGIENE

Every food handler must produce a valid medical certificate (dated from January 1st to December 31st) when the Public Health Inspector visits the stall or requests it.
Food handlers must wear head covering or hair restraint.
No nail polish should be worn and nails must be trimmed and kept clean.
No jewellery should be worn on the hands or long chains around the neck.
No sleeveless tops or vests should be worn when preparing or serving food.
Light-coloured, (preferably also single coloured) shirts, tops or aprons should be worn.
Smoking is prohibited in food stalls, also while handling foods.
Food handlers should be free of infected burns, boils, cuts or respiratory illnesses.
Food handlers must wash hands frequently and thoroughly (particularly before beginning work. After handling raw foods and after using the toilet) in order to prevent the contamination of food.
Food handlers should not chew gum or eat while preparing or serving food.
Never wipe hands on apron or uniform, instead use disposable paper towel.
Refrain from picking the nose, touching pimples, scratching head or face.

FOOD HANDLING & STORAGE

Store all dry goods and storage containers at least 18 inches above the ground.
Food and potable water must be stored to clean, coverea containers. A container with a tap is recommended.
Raw and prepared foods should be stored properly, i.e. in covered containers.
Raw and prepared foods should be stored separately.
Raw meat and meat products must be stored in small parcels.
All potentially hazardous foods (meat, chicken, tisn, sausages etc.) must be storedbetween layers of ice so as to keep the food at or below 40 F (out of the bacterial danger zone 40° to 140°F).
There must be a constant supply of ice.
Ice used for the storage of meat, fish or drinks must not be used in the drinks when
serving.
Never store or drag ice on the ground .
Scoops should be used when serving ice and handle must never come into contact with the ice.
Water storage containers should be fitted with taps as this facilitates proper handwashing and lessens the possibility of contamination.
No baking allowed on site.
Egg should not be used in batters and fish-cake batters should not be stored in large containers e.g. 5 gal. Pails but rather in containers small enough to be kept cold i.e. out of the danger zone (40° - 140°F)
Do not prepare large amounts of food unless there is provision to keep the food at or above 140 F or below 40 F.
Tongs should be used when serving food (Remember handle food with hands as little as possible.
All equipment and implements should be kept clean and sanitised.
Only wholesome canned foods should be used - contents should be removed from cans immediately after opening or piercing; particularly in high acid foods such as fruit juices and sauces.
Pick up clean glasses/cups by their bases (use disposable cups and plates.
Do not touch the food contact surfaces of plates, forks etc. with your hands.
Clean and sanitise knives and other utensils when switching from one product to another (raw chicken to bread); prevent cross-contamination.

Penalties

The penalty for violating The Health Services (Food Hygiene) Regulations, 1969 CAP. 44.

A fine of five thousand ($5,000) dollars or
Imprisonment for twelve (12) months or
Both fine and imprisonment.