Public Health (Food Handling) Regulations, 1998.

These Regulations, made under the Public Health Act, make provision for the licensing of food-handling establishments and provides rules relative to the manufacture, packing and handling of food and the operation of food-handling establishments.
“Food-handling establishment” in these Regulations means a place where food is prepared or sold for human consumption and includes categories of premises as included in Part I of the Second Schedule to these Regulations. Licences shall be obtained from the Medical Officer of the parish in which the premise is, or is to be, established. The Regulations specify requirements regarding hygienic conditions of food-handling premises and persons working there.
The Regulations provide for the suspension or revocation of a licence and contain rules relative to manufacture, storage, transportation and retail sale of food. They also concern the handling of “high-risk food” i.e. food that requires a specified temperature at all stages of its preparation such as fresh meat, fish, milk and products containing milk or eggs. An operator of a food-handling premise shall keep a register on the handling of food.