FOOD HYGIENE

The Food Bylaws for Mtunzini Transitional Local Council provide that every person who carries on any business involving the manufacture, preparation, storage, sale or distribution of food shall ensure hat in connection with such business the relevant requirements of such bylaws are complied with, and attention is particularly drawn to the following summarized provisions : -

PAINTING :

The occupier shall paint, colourwash or limewash, etc the internal part of the premises at least once in every year.

EQUIPMENT :

Where canapés or other means of collecting fumes form cooking or processing food have been required, suitable and efficient means must be maintained for the filtration, treatment and disposal thereof.

FOOD PROTECTION, STORAGE AND DISTRIBUTION

MAINTENANCE OF CLEANLINESS :

All utensils, crockery or other articles shall, after each occasion of use, be thoroughly cleansed by hot water an detergent and thereafter sterilized in hot water at a temperature of not less than 77°C, or in hot water to which an approved chemical steriliser has been added. Supplies of cold and hot water must be constantly available and connected to washing facilities.

CONDITION OF PLANT :

All plant, equipment, cooking, eating and other utensils, including crockery shall be maintained at all times in a sound and hygienic condition without chips or cracks and free of dirt, grime, dust or any extraneous or unclean substance.

STORING, ETC. OF FOOD :

There shall be provided proper and sufficient facilities for the keeping or containing of food stored or exposed for sale such that the food is thereby (a) rendered inaccessible to cockroaches, rodents and canines (dogs), and (b) protected from dust or flies. facilities for the same purpose must also be available for food delivered to the business when it is closed.

At all times all milk, dairy products, meat, dressed poultry, fish or any other article of food whether frozen, cooked or otherwise, which is of such a nature or in such a form as to be liable to decomposition or deterioration at ordinary temperatures shall be kept either under refrigeration at a temperature not exceeding 7ºC or not less than 63ºC as the case may be.

No sawdust or similar material shall be deposited on the floor or any part of the premises.

PROTECTION AGAINST DIRT, ETC. :

No food shall be handled, delivered, conveyed, transmitted, stored or deposited unless such food is effectively protected against contamination where there is a reasonable possibility of it becoming contaminated by flies, dirt, dust or any other cause.

PACKING AND WRAPPING TO BE CLEAN :

No bottle, tin or other contained or any paper, cardboard or other material which is not clean and free from any substance which might contaminate or infect food or drink may be used for the packing or wrapping of such articles.

COMPATIBLE USE :

No person may sleep in a food room or permit a food room to be used as a living or sleeping apartment.

No food may be prepared, stored, handled or exposed in any dwelling house as defined in the Building Bylaws or premises not designed, constructed or intended for such purposes.

No food room may be used for any purpose incompatible with the business carried on therein.

Articles not required in the process of preparation, storage, handling or sale of food may not be kept in a food room.

No person who carries on a business involving food shall cause or permit any live bird or animal to be kept in or adjoining a "food room" which includes a shop, storeroom or vehicle.

Handling of Food :

No confectionery, cut cooked meats or other unwrapped ready - to - eat food may be handled other than by some suitable apparatus or instrument.

Handling of Wearing Apparel :

No article may be hung or kept inside any portion of the premises used for preparing, storing, handling or exposing food, otherwise than in suitable lockers.

SALE IN UMAPPROVED PREMISES PROHIBITED :

No food may be sold in a dwelling house as defined in the Building Bylaws, or in any part of premises no designed., constructed, intended or approved for the sale of food.

SPITTING AND TABACCO

No person shall spit in any premises used for food or use tabacco whilst actively engaged in food handling.

VANS ETC : CLEANLINESS AND GOOD ORDER :

Shall be kept thoroughly clean and in good order, repair and appearance and shall not be used for any purposes which may favour contamination of food. The Medical Officer of Health may forbid the used of any vehicle or carrier which is unsuitable.

PERSONAL HYGIENE FACILITIES

FACILITIES FOR PERSONNEL

Adequate seating for the use of employees, and lockers suitable for the keeping of their clothes and personal effects, must be provided.

TOWELS, ETC :

An adequate supply of clean towels, nail brushes and soap shall be provided (by management), in conjunction with washbasins for the staff (and public if provided therefor); the use of roller towels is prohibited.

OVERALLS AND CAPS :

The person carrying on the business shall provide employees which clean and sound overalls or uniforms (and caps where appropriate) of light coloured, washable material and shall ensure that such clothing is worn at all times.

CLEANLINESS OF PERSON AND WEARING APPAREL :

Every person shall : -

a) be clean as to his person and clothing and shall wash his hands with soap and shall rinse them with clean water before commencing to handle food;

b) maintain scrupulous cleanliness of hands with finger nails properly trimmed or cut short;

c) remove his overall and cap, if any, before entering a water closet or privy;

d) thoroughly scrub hands with soap and water immediately after each occasion of visiting the toilet.

REFUSE STORAGE

There shall be provided portable bins constructed of non-absorbent material; designed to facilitate easy cleaning; equipped with handles and close fitting covers; and sufficient for storing all refuse pending removal or disposal.

HEALTH OF EMPLOYEES

No person suffering from any communicable disease (including any visible septic sores or open wounds, boils, etc) may be allowed to take part in the preparation or handling of food.

FOOD STANDARDS :

No person shall cause or permit to be conveyed, stored or distributed or sell food which does no conform with the standards prescribed by these Bylaws.

TEMPERATURE EQUIPMENT :

Every person who carries on a business involving perishable food shall provide, use and maintain in good order a maximum and minimum thermometer or such other instrument or equipment as may be necessary to determine the efficacy or otherwise of the means for ensuring that food is preserved at all times in conformity with the prescribed Bylaws.

ARTICLES LIKELY TO CONTAMINATE FOOD :

No person shall use or sell any device, equipment, container or other article which cause food to become unclean, unwholesome, contaminated or otherwise unfit for human consumption.

STANDARDS OF PREPARED FOOD :

In the case of manufactured, processed, pre-cooked, prepared or ready-to-eat consume food -

a) No decomposition shall have occurred;

b) Antibiotics shall not be present; or

c) Salmonella, shigella, V. Cholerae, coagulase - positive, Staphylococcus aureus, any other pathogen and E. coli type I shall not be present.

BACTERIAL STANDARDS : WATER AND ICE

In the case which enters into or is used in food or in frozen confections or other water products; or is used for the washing of food containers; and in the case of ice -

a) coliform organisms shall not exceed 2 per 100 milliliter.

b) No faecal coli shall be present;

c) The total count of viable organisms shall not exceed 100 colonies per milliliter.

NOTE :

1. Food is defined as meaning and including any substance (other than drugs
or water but including ice) which is intended or ordinary used for human
consumption.

2. Any contravention of these Bylaws constitutes an offence and evidence thereof may result in prosecution without warning;

3. Further information is obtainable at this office on application (office hours 08h00 - 10h00 Tuesdays and Thursdays, telephone number 3401421.

ENVIRONMENTAL HEALTH OFFICER
RODNEY NICHOLSON.