Public Health (Food Hygiene) Regulations, 1973.

These Regulations consisting of 45 Sections aim to establish comprehensive guidelines for food safety and hygiene within food businesses. The main objective includes ensuring that food premises comply with health standards to protect public health from foodborne illnesses. The Regulations include (i) general hygienic and building requirements for food premises; (ii) rules concerning rooms, lighting and ventilation, storage, water supply, washing measures, sanitary conveniences; (iii) requirements relating to persons, including clothing, cleanliness, spread of disease prevention; (iv) rules on methods and practices in food business including (a) equipment in food businesses must be clean, in good repair, and constructed for easy cleaning to prevent contamination, (b) adequate cleaning supplies must be provided, and soiled cloths must be replaced promptly, (c) vehicles and stalls used for food transport, storage, service, or sale must be clean and well-maintained, (d) the use of diseased, unsound, or harmful substances in food preparation is forbidden, (e) food must be clean, wholesome, and free from disease or contamination, (f) food in rusted, leaking, or bulging airtight containers cannot be sold or used, (g) food must be packed in clean, contamination-free materials, (h) only clean tools or instruments may be used to handle unwrapped cooked or prepared foods, (i) keeping live animals or birds in food premises is prohibited, except for cats, (l) storage of rerishable food, (m) waste must be disposed of in suitable, covered receptacles and properly drained to prevent contamination. Finally, the Regulations prohibit adulteration of food and the sale of contaminated items. Authorities may inspect food businesses, examine food in transit, and take samples for analysis. If food is deemed unwholesome, it may be seized and destroyed unless treatment renders it safe.