FOOD HYGIENE g S.L.231.02 1
SUBSIDIARY LEGISLATION 231.02
FOOD HYGIENE REGULATIONS
1st July, 1969
LEGAL NOTICE 73 of 1969, as amended by Legal Notices 73 of 1970,
77 of 1973, 135 of 1974, 25 of 1977, 52 of 1984, 50 of 1988 and 179 of
2001.
Title .
Regulations.
PART I 
Preliminary Provisions
Interpretation.
Amended by:
L.N. 77 of 1973.
2. (1)  In these Regulations, unless the context otherwise
requires -
"agricultural activity" includes horticulture, fruit growing, dairy
farming, the breeding and keeping of livestock, including poultry,
and the use of land as gardens or nursery grounds;
"association of persons" includes any company, partnership or
body of persons, whether corporate or unincorporate and whether
vested with legal personality or not;
"bread van" means any vehicle used for the sale, or offer or
exposure for sale, or delivery of bread (wrapped or unwrapped),
whether alone or together with flour confectionery or bakery goods
which are covered food;
"business" includes the undertaking of a canteen, club, school,
hospital or institution whether carried on for profit or not, and any
undertaking or activity, public or otherwise;
"catering business" means a food business consisting wholly or
partly of the supply of food intended for immediate consumption;
"container" includes any basket, pail, tray, package, box or other
receptacle of any kind, whether open or closed;
"contamination" includes contamination by odour, and "to
contaminate" and "contaminating" shall be construed accordingly;
"covered food" means food which is not open food;
"delivery vehicle" means a vehicle used for the delivery of food
in the course of a trade or business, but does not include any
vehicle which, being used for the sale of food, falls within the
definition of "stall";
"dock" includes any harbour, moorings, wharf, pier, jetty or
other works in or at which any food can be shipped or unshipped
and any warehouse, transit shed or other premises used in
connection therewith for the temporary storage or loading for
dispatch of food which is unshipped or is to be shipped;
"dock" includes any harbour, moorings, wharf, pier, jetty or
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other works in or at which any food can be shipped or unshipped
and any warehouse, transit shed or other premises used in
connection therewith for the temporary storage or loading for
dispatch of food which is unshipped or is to be shipped;
"equipment" includes apparatus, furnishings and utensils;
"fish" means uncooked fish (including cured or smoked fish),
and, in regulation 32, includes fish which has been cooked or
otherwise prepared for sale by any similar process;
"food" means food intended for sale, or sold, for human
consumption and includes drink, chewing gum and other products
of a like nature and use, and articles and substances used as
ingredients in the preparation of food or drink or of such products,
but does not include -
( a ) milk, cream or separated milk, other than dried milk
and condensed milk,
( b ) water, live animals or birds, or
( c ) articles or substances used only as drugs;
"food business" means any trade or business for the purposes of
which any person engages in the handling of food, but does not
include any agricultural activity or (except so far as the handling of
food may be involved in the course of a retail business or catering
business) so much of any trade or business as consists of the
handling of food at, in or upon -
( a ) any dock or cold store,
( b ) any premises or place occupied by a carrier of goods
for the purpose of his trade or business as carrier,
except in so far as the handling of food at any such
premises or place is regulated by the provisions of
regulations 25 and 28,
( c ) any slaughterhouse,
( d ) any premises or place occupied by a wholesaler of raw
vegetables and used exclusively for the purposes of his
trade or business as wholesaler,
( e ) any premises which are used exclusively for the
storage of food manufactured and packed by the
occupier thereof but which are situated outside the
curtilage of the premises used for the manufacture or
packing of that food and are not used for the storage of
any open food, or
( f ) any ship on which food is handled solely with a view
to its consumption by the crew of the ship or by
persons permanently resident thereon;
"food premises" means any premises on or from which there is
carried on any food business;
"food room" means any room (being any food premises or part of
any food or market premises), or any room or space on a ship, in
which any person engages in the handling of food for the purposes
of a food business, but does not include a room used, or a room
FOOD HYGIENE g S.L.231.02 3
communicating with a room used as a sleeping place if the only
handling of food which occurs in such room consists in the serving
of food there to, or at the request of, any person by whom the room
is occupied as a sleeping place;
"handling of food" means the carrying out, or assisting in the
carrying out, for the purposes of a food business, of any process or
operation in the sale of food or in the preparation, transport,
storage, packaging, wrapping, exposure for sale, service or delivery
of food and includes the cleaning of articles or equipment with
which food comes into contact;
"meat" means the flesh (including edible offal and fat) of animals
and birds which is sold or intended for sale for human consumption
and includes bacon and ham and, in regulation 32, includes also
any other such flesh which has been cooked or otherwise prepared
for sale by any similar process;
"open food" means food which is not in a container of such
materials and so closed as to exclude the risk of contamination, but
does not include any food mentioned in the first column of the
Schedule which food, before being taken to any premises, market,
stall or ship for purposes of sale or to any delivery vehicle for
purposes of delivery, has been wrapped or enclosed in the manner
described against each such item in the second column of the said
Schedule;
"permitted temperature ranges" means any range of temperature
below 50° Fahrenheit (10° Centigrade) and any range of not less
than 145° Fahrenheit (62.7° Centigrade);
"person" includes an association of persons;
"poultry" means fowls, turkeys, ducks, geese, guinea-fowls,
pheasants, partridges, pigeons and quails;
"premises" means any building or part of a building, and any
forecourt, yard or place of storage used in connection with the
building;
"preparation", in relation to food, includes manufacture and any
form of treatment, and "prepared" shall be construed accordingly;
"sanitary convenience" means a water closet, urinal, earth or
chemical closet, privy or similar convenience;
"Sanitary Authority" includes the Superintendent of Public
Health, the Principal Medical Officer, the Senior Medical Officer,
the Medical Officer of Health, the Heath Inspector and any other
officer attached to the Department of Health duly authorised in
writing by the Superintendent of Public Health to ensure the
observance of these Regulations;
"ship" means any ship, boat or craft plying exclusively in inland
waters or engaged in coastal excursions or between one island and
another of the Maltese Archipelago, and any other ship, boat or
craft which is moored or anchored in any place, on or from which
there is carried on any catering business or other retail food
business;
"stall" means any stall whether within a market or premises or
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otherwise and includes any stand, marquee, tent, mobile canteen
vehicle (whether movable or not), vending machine, site or pitch,
from which food is sold not being any food premises or food room;
"temperature-controlled storage" includes cool storage below 50°
Fahrenheit (10° Centigrade), chill storage at or below 37°
Fahrenheit (3° Centigrade), cold storage at or below 32° Fahrenheit
(0° Centigrade), and deep freeze storage at temperature ranges
down to 14° Fahrenheit (-10° Centigrade);
"vending machine" means an automatic coin operated machine
intended for the sale of food.
(2) For the purposes of these Regulations, the supply of food
otherwise than by sale at, in or from any place where food is
supplied in the course of a business shall be deemed to be a sale of
that food, and, where in connection with any business in the course
of which food is supplied the place where the food is served to the
customers is different from the place where the food is consumed,
both places shall be deemed to be places in which food is sold.
PART II
General Requirements
Compliance, etc. of 
premises with 
regulations.
3. No person shall carry on any food business or carry out any
activity forming part of, or pertaining to, any food business or, for
the purposes of such business, give out any food or permit any food
to be given out for preparation or packing by another person or, in
the course of that business, deliver any food unless at, in or from
any premises stall, ship, place or vehicle, as the case may be, which
is in accordance with the requirements of these Regulations.
Food business not 
to be carried on at 
insanitary 
premises, etc.
4. No premises, stall, ship or place at, in or from which any
food business is carried on, and no delivery vehicle used in the
course of such business, shall be insanitary or so situated or
constructed, or in such a condition, as the case may be, that the
food is or may become exposed to the risk of contamination.
Good condition of 
food rooms, etc.
5. The walls, floors, doors, windows, ceiling, woodwork and
any other part of the structure of any food room, as well as any stall
used in the carrying on of, and any delivery vehicle used in the
course of, any food business shall be kept by the relative licensee
clean and in such good order, repair and condition as to enable
them to be effectively cleaned and as to prevent any risk of
infestation by rodents, or by flies or other insects, so far as shall be
reasonably practicable.
Cleanliness of 
equipment, etc.
6. (1) Any article or equipment with which food comes, or is
liable to come, into contact in the course of any food business shall
be kept clean and shall be so constructed, made of such material
and kept in such good order, repair and condition as to enable it to
be thoroughly cleaned and to prevent, as far as reasonably
practicable, any matter from being absorbed by it and any risk of
contamination of the food.
(2) Without prejudice to the provisions of sub-regulation (1),
all containers intended to contain food in the course of any food
business, whether they be returnable or not and whether they come
FOOD HYGIENE g S.L.231.02 5
into contact with food or not, shall, so far as reasonably practicable,
be protected from contamination and kept free therefrom.
Wrappers, cartons 
and cans.
7. (1) When use is made of coloured or printed wrappers,
labels, cartons or containers which come directly into contact with
food, no visible colouring matter or printing material shall become
transferred to the food during storage.
(2) When lacquered cans are used as containers for any food,
no visible quantity of lacquer shall flake off and become associated
with the contents of the can.
PART III
Requirements Relating to Food Premises, 
Markets, Ships and Stalls
Soil drainage 
system.
8. No fresh air intake of any ventilation pipe included in the
soil drainage system of any food premises or market shall be
situated in a food room or stall and any inlet into such system in
any such room or stall shall be closed with a water trap.
Cisterns.
shall supply a sanitary convenience otherwise than through an
efficient flushing cistern or through some other flushing apparatus
equally efficient and suitable for the prevention of contamination
of water supplies.
Sanitary 
conveniences.
10. (1) Any sanitary convenience situated in, or used in
connection with, any food premises, ship, market or stall, as the
case may be, shall be kept clean, in a good state of repair and in
efficient order, shall have installed an efficient flushing cistern or
other efficient flushing apparatus to be kept constantly in good
working order and shall be so placed that no offensive odours
therefrom may penetrate into any food room or stall.
(2) Any room or other place which contains such a sanitary
convenience shall be suitably and sufficiently lighted and
ventilated and shall be kept constantly clean.
(3) Any room or other place which contains such a sanitary
convenience shall be provided with a wash-hand basin and the
provisions of regulation 11(1)( b ) and ( c ) shall apply to any such
wash-hand basin.
(4) There shall be affixed and maintained in a prominent and
suitable position near the entrance to any such sanitary convenience
a clearly legible notice requesting the washing of the hands after
using the convenience.
(5) No room or other place which contains a sanitary
convenience shall be used as a food room or stall.
(6) No food room or stall which communicates directly with a
room or other place which contains a sanitary convenience shall be
used for the handling of open food or for the cleaning of equipment
for use in any food business in the course of which open food is
handled.
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Provision of water 
supply, wash-hand 
basins, sinks, etc.
11. (1) There shall be provided and maintained in any food
premises or ship and at any stall at or from which any food business
is carried on -
( a ) a supply of clean and wholesome water sufficient in
quantity to enable these Regulations to be complied
with;
( b ) suitable and sufficient wash-hand basins for the use of
and in a position conveniently accessible to, all
persons engaged in the handling of food, which basins
and any working parts thereof are to be kept clean and
in efficient working order;
( c ) an adequate supply of hot water at a suitably
controlled temperature for every such wash-hand basin
and, at or near every such basin, adequate supplies of
soap or other suitable detergent, nail-brushes and clean
towels or other suitable drying facilities which shall be
used only for securing the personal cleanliness of
persons engaged in the handling of food:
Provided that, in so far as the supply of water is
concerned a supply of cold water shall be sufficient at
or on any such premises, ship, or stall in which no
open food is handled;
( d ) suitable and sufficient sinks or other similar facilities,
in addition to the wash-hand basins provided for in
paragraph ( b ), for washing food and equipment, which
sinks and other facilities and any working parts thereof
are to be kept clean and in efficient working order;
( e ) an adequate supply either of hot and cold water or of
hot water at a suitably controlled temperature for every
sink or such other similar facility and, at each such
sink or other facility, adequate supplies of soap or
other suitable detergent, of clean cloths and of other
adequate and suitable cleaning and drying facilities:
Provided that, in so far as the supply of water is
concerned, a supply of cold water shall be sufficient
where the facility consists of apparatus designed for
the washing of drinking vessels with a suitable
bactericidal agent and is used only for that purpose or
where the sink or other facility is used only for the
washing of fish, tripe, animal casings, fruit or
vegetables.
(2) ( a ) Nothing in sub-regulation (1) shall apply to any
vending machine, and nothing in the said sub-
regulation shall apply to any stall at which is carried on
any food business consisting wholly of -
(i) that of a fruiterer, wholesaler of fruit,
greengrocer or wholesaler of raw vegetables;
(ii) the preparation and supply of roast chestnuts,
hot potatoes or date biscuits;
(iii) the sale of covered food;
FOOD HYGIENE g S.L.231.02 7
(iv) the sale of cheesecakes or any other similar
commodity, or of cheeselets or rikotta;
(v) the sale of dried beans, chick peas or peanuts; or
(vi) the sale of flour confectionery or other
confectionery or bakery goods.
( b ) Nothing in sub-regulation (1)( d ) and ( e ) shall apply to
any premises or ship in which no open food is handled,
or shall require the provision of sinks at a stall for
washing soft ice-cream freezers if such facilities are
available at any premises from which the stall operates
provided such freezers are not dismantled while in the
stall, except for purposes of cleaning at any such
premises.
(3) The Superintendent of Public Health may, under such
conditions as he may deem fit to impose, exempt from compliance
with all or any of the provisions of sub-regulation (1) with regard to
any premises, ship or stall when he is satisfied that compliance
therewith cannot be reasonably expected by reason of restricted
accommodation or other special circumstances affecting those
premises, ship or stall:
Provided that the Superintendent of Public Health may, at
any time, withdraw any such exemption if he ceases to be so
satisfied.
Water from non-
government 
sources.
12. (1) Any person who, for the purposes of carrying on, or in
the course of, any food business, makes use of or obtains water
from non-government sources shall ensure that such water is
physically, chemically and bacteriologically safe and shall comply
with any conditions as the Sanitary Authority may deem necessary
for the maintenance and control of its safety.
(2) No person shall use, or permit to be used, any water or ice
in the preparation of any food or in the course of any food business,
and no person shall permit any water or ice to come into contact
with any food, unless such water or ice is at all times clean and free
from any harmful contamination and from any danger thereof.
First-aid material.
and position as to be readily accessible at any food premises, ship
or stall and on every delivery vehicle suitable and sufficient
bandages, dressings (including waterproof dressings) and
antiseptics for first-aid treatment.
(2) The provisions of sub-regulation (1) shall not apply to -
( a ) any stall at which is carried on any food business
consisting wholly of -
(i) that of a fruiterer, wholesaler of fruit,
greengrocer or wholesaler of raw vegetables;
(ii) the preparation and supply of roast chestnuts,
hot potatoes or date biscuits;
(iii) the sale of covered food;
(iv) the sale of cheesecakes or any other similar
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commodity, or of cheeselets or rikotta;
(v) the sale of dried beans, chick peas or peanuts; or
(vi) the sale of flour confectionery or other
confectionery or bakery goods; or
( b ) any delivery vehicle used solely for the delivery of
covered food or any bread van or vending machine.
Lighting of food 
rooms, etc.
14. Every stall, not being a push vehicle or a vending machine
from which any food business is carried on and every food room
shall be suitably and sufficiently lighted.
Food rooms, etc., 
and sleeping 
places.
15. (1) No food room, stall or delivery vehicle shall be used as
a sleeping place; and no sleeping place shall be used as a food room
or stall.
(2) No food room which communicates directly with a sleeping
place shall be used for the handling of open food.
Accumulation of 
refuse, etc.
16. No refuse or filth, whether solid or liquid, shall be
deposited or allowed to accumulate in any food room, at any stall
or in any market on or from which any food business is carried on
or on any delivery vehicle.
Receptacles for 
waste.
17. (1) Any premises, ship or stall at, in or from which any
food business is carried on shall be provided with a sufficient
number of suitably covered receptacles for waste trimmings, refuse
and rubbish.
(2) Such receptacles shall be made of impervious material and
maintained in good condition and they shall be replaced as often as
may be necessary to prevent the accumulation of obnoxious matter;
they shall, moreover, be kept away from any open food. 
(3) Every person engaged in the handling of food at, in or from
any such premises, ship or stall shall place all waste trimmings,
refuse and rubbish in the receptacles provided therefor.
(4) Such receptacles shall be sited in accordance with any
directions given by the Sanitary Authority.
(5) Nothing in the foregoing sub-regulations shall apply to any
vending machine. 
Accommodation 
for clothing.
18. (1) Except where adequate provision is made elsewhere
than in a food room, there shall be provided and maintained in any
food premises or ship suitable and sufficient cupboard or locker
accommodation for the clothing and footwear, not worn during
working time, of all persons engaged in the handling of food
therein.
(2) The provisions of sub-regulation (1) shall not apply to any
food premises or to any ship where no open food is handled.
Ventilation of food 
rooms.
19. Except in the case of a humidity-controlled or temperature
controlled chamber, there shall be provided and maintained in any
food room suitable and sufficient means of ventilation and there
shall be maintained suitable and sufficient ventilation.
Drainage, etc., of 
food rooms.
20. Every food room shall be properly drained, fly proof and
free from dampness, and its floor shall be paved with impervious
FOOD HYGIENE g S.L.231.02 9
material.
Display of name, 
etc., on stall, bread 
van or vehicle of 
person or firm.
21. Any stall, bread van or delivery vehicle used in the
carrying on of any food business shall have displayed
conspicuously and clearly legible upon it the name and address of
the person or firm carrying on that business.
Storage of stall, 
bread van or 
delivery vehicle.
22. No stall, bread van or delivery vehicle shall, when not in
use, be stored with any food except under arrangements where the
food can be kept clean and free from contamination, and no stall
(whether or not wholly or partially dismantled), bread van or
delivery vehicle shall be stored in any place liable to render it
insanitary or incapable of being properly cleaned.
Covering of stalls.
vegetables or fruit is sold or exposed or offered for sale for human
consumption shall, if not in an enclosed and covered market, be
suitably covered and screened at the sides and back thereof in such
a manner as to prevent any mud, dust, dirt, filth or other
contaminating substances from being deposited upon any open food
therein:
Provided that this regulation shall not apply to any stall
which is so designed, constructed and operated that all food therein
is completely enclosed until it is taken from its enclosure to be sold
or cooked for immediate consumption:
Provided further that the Superintendent of Public Health
may, under such conditions as he may deem fit to impose, exempt
any stall from compliance with any of the requirements of this
regulation if he is satisfied that, by reason of the manner in which
food being sold or exposed or offered for sale at or from such stall
is wrapped or covered, or by reason of other special circumstances
affecting that stall, it is reasonable to grant such exemption with
respect thereto, which exemption may be withdrawn at any time by
the Superintendent of Public Health if he ceases to be so satisfied.
PART IV
Requirements relating to Food Handlers 
and to the Handling and Transport of Food
Avoidance of  risk 
of contamination.
24. Any person engaged in the handling of food shall, while so
engaged, take such steps as may be reasonably necessary to protect
the food from any risk of contamination, and in particular, but
without prejudice to the generality of the foregoing -
( a ) shall not place any food in such a way as to involve
any risk of contamination; 
( b ) shall not place any food lower than forty-five point
seven centimetres from the ground unless such food is
adequately protected by other means from risk of
contamination;
( c ) shall ensure that open food is kept covered, where
reasonably necessary, with a clean cover while
exposed for sale and during sale or delivery;
( d ) shall keep as clean as may be reasonably practicable
10 g S.L.231.02 FOOD HYGIENE
all parts of his person, clothing, over-clothing, overall
or apron which may be liable to come into contact with
such food;
( e ) shall keep covered with a suitable waterproof dressing
any open cut or abrasion on any exposed part of his
person;
( f ) shall refrain from spitting; and
( g ) shall not make use of any tobacco or any other
smoking mixture or snuff while he is handling any
open food or is in any food room or stall in which there
is open food.
Wearing of overall, 
etc.
25.  Any person engaged in the handling of open food, other
than raw vegetables or fruit, shall, while so engaged, wear to the
satisfaction of the Sanitary Authority a clean and washable overall
or other protective clothing and, when in the opinion of the said
Authority, a head cover is necessary, a clean and washable head
cover:
Provided that the provisions of this regulation shall not
apply to - 
( a ) waiters in catering business;
( b ) any person so long as he is engaged only in the
carrying of unskinned rabbits or hares, or of unplucked
game or poultry; 
S.L. 231.04
( c ) any public market to which the provisions of the
Public Markets Regulations, apply.
Carriage and 
wrapping of food.
26. No person engaged in the handling of food shall, while so
engaged -
( a ) carry any food in any vehicle or container together
with any article from which there is a risk of
contamination of the food, or with any live animal or
live poultry, without first taking all such precautions
as are reasonably practicable to avoid risk of
contamination; or
( b ) use for wrapping or containing any open food any
paper or other wrapping material or container which is
not clean or which is liable to contaminate food, or
allow any printed material, other than printed material
designed exclusively for wrapping or containing food,
to come into contact with any food other than raw
vegetables or fruit, unskinned rabbits or hares, or
unplucked game or poultry.
Wrapping, 
packaging, etc., of 
food.
27. (1) No person carrying on any food business shall use or
permit to be used any package or container -
( a ) which may yield to its contents any poisonous or
injurious substance; or
( b ) made wholly or partly of soldered tinplate unless the
solder is external and not capable of coming into
contact with any contents thereof, or unless the whole
FOOD HYGIENE g S.L.231.02 11
interior surface is so lacquered that the lacquer entirely
and continuously covers such part of the interior
surface as consists of tinplate or solder.
(2) No such person shall use or permit to be used any vessel or
utensil for the storage or preparation of food, unless such vessel or
utensil is free from antimony, lead, arsenic, cadmium, or any other
substance capable of imparting any poisonous or deleterious
property to any food prepared or stored therein, and, in respect of
enamelware vessel or utensil, unless such vessel or utensil is
resistant to acid.
Transport of meat.
Amended by:
L.N. 25 of 1977.
28. (1) Saving the provisions of sub-regulation (2), no meat
(other than unskinned rabbits or hares, or unplucked game or
poultry) shall be carried on any vehicle unless in conformity with
the following provisions:
( a ) any closed vehicle shall be ventilated, its roof and
sides shall be externally water proof and internally
finished with a material that is easily cleaned, and all
its internal corners shall be rounded;
( b ) any vehicle other than a closed vehicle shall be
covered by canvas or other impervious washable
material so arranged as to enclose completely that part
of the vehicle in which meat is placed and, so far as
reasonably practicable, the cover shall not be allowed
to come into contact with the meat;
( c ) the floor of the vehicle shall be either made of
impervious material and constructed in such a manner
as to facilitate its drainage and cleaning, or fitted with
movable duckboards used in such a manner as to
prevent the meat or its wrappings from touching such
floor;
( d ) any duckboard or receptacle on or in which the meat is
placed and any such parts of any slings, implements or
other equipment used for the loading or unloading of
the meat as may come into contact with the meat or its
wrappings shall be kept clean and in such good order,
repair and condition as to enable them to be
thoroughly cleaned;
( e ) except as provided in sub-regulation (2), no offal
(other than skinned heads, scalded heads and offal that
has not been detached from the carcass) shall be
transported in any vehicle unless in covered
receptacles which shall be purposely provided on the
vehicle and which shall be made of impervious
material and kept clean and in such good order, repair
and condition as to enable them to be thoroughly
cleaned;
( f ) a partition shall seal the driver’s cabin from that part
of the vehicle in which the meat is carried;
( g ) the vehicle shall be of a light cream colour with a
diagonal blue band of a width of fifteen centimetres.
12 g S.L.231.02 FOOD HYGIENE
(2) Nothing in sub-regulation (1) shall require the provision or
use of any receptacle for the transport of -
( a ) packaged or wrapped frozen offal so long as such offal
remains frozen hard;
( b ) giblets of game or poultry which are carried in or
attached to the carcase from which they have been
removed;
( c ) uncleaned tripe, uncleaned stomachs, uncleaned
intestines or uncleaned feet in a vehicle in which no
meat other than offal of these descriptions is being
carried;
( d ) unskinned or unscalded heads in a vehicle in which no
meat other than offal of these descriptions or
uncleaned feet is being carried.
(3) No vehicle used for the transport of meat shall be used for
any other purpose at any time whatsoever.
Carriage of bread, 
etc.
Amended by:
L.N. 135 of 1974.
29. (1) No bread, flour confectionery or bakery goods shall be
carried on any vehicle unless in conformity with the following
provisions:
( a ) the vehicle shall be a closed vehicle of a light cream
colour with a diagonal red band of a width of fifteen
centimetres; such vehicle shall be ventilated to the
satisfaction of the Sanitary Authority, its roof and
sides shall be waterproof and, internally, they shall be
finished with a material that is easily cleaned;
( b ) the floor of the vehicle shall be made of impervious
material and constructed in such a manner as to
facilitate its cleaning and shall be fitted with movable
buckboards used in such a manner as to prevent the
bread, flour confectionery or bakery goods from
touching such floor; 
( c ) any duckboard or container shall be kept clean and in
such good order, repair and condition as to enable such
duck-board or container to be thoroughly cleaned; 
( d ) a partition shall seal the driver’s cabin from that part
of the vehicle in which the bread, flour confectionery
or bakery goods are carried;
( e ) no person shall be carried on the vehicle except in the
driver’s compartment.
(2) No vehicle used for the carriage of bread, flour,
confectionery or bakery goods shall be used for any other purpose
at any time whatsoever.
Transportation of 
pasteurised milk, 
etc.
Added by:
L.N. 50 of 1988.
30. (1) No pasteurized milk and no rikotta, yoghurt or fresh
cream, intended for sale or as an ingredient in the preparation of
food intended for sale, shall be transported in any vehicle unless in
conformity with the following provisions:
( a ) the vehicle shall be a closed vehicle, painted in white,
and having the following markings on each lateral
FOOD HYGIENE g S.L.231.02 13
side, excluding the front and the rear: a diagonal dark
blue band, having a width of fifteen centimetres and
being over one metre long, touching the rear and top
linear components of the side; the conspicuous and
bold display of the word " HALIB" in the centre area of
the side; and the clearly legible name and address of
the person or firm carrying on the business in terms of
regulation 21;
( b ) the interior of the vehicle shall be of a non-corrosive
material with coved ends from sides to floor and
internally finished in such a manner as to be easily
cleaned;
( c ) the vehicle shall be a refrigerated vehicle in which
temperature controlled storage of the milk or product
being transported can be constantly maintained to the
satisfaction of the Sanitary Authority;
( d ) the insulation of the vehicle shall be such that the
temperature inside the vehicle shall not rise by more
than 3° Centigrade in six hours with the refrigeration
switched off;
( e ) all equipment and fittings within the refrigerated unit
shall be of non-corrosive material and the refrigerated
unit shall, on the outside, be equipped with a
temperature gauge which can be easily read.
(2) No vehicle used for the transport of pasteurised milk,
rikotta, yoghurt and fresh cream shall be used for any other purpose
whatsoever.
(3) For the purpose of this regulation, "temperature controlled
storage" means storage or transportation of the milk or product at a
temperature not exceeding 5° Centigrade.
Persons suffering 
from certain 
infections.
31. Where any person engaged in the handling of food
becomes aware that he is suffering from, or is the carrier of,
typhoid fever, paratyphoid fever or any other salmonella infection
or dysentery or any staphylococcal infection likely to cause food
poisoning, he shall forthwith give notice of the fact to the person
carrying on the food business who shall, immediately on the receipt
of such notice, notify the Superintendent of Public Health
accordingly:
Provided that, where the person who is suffering from, or is
the carrier of, such a disease is himself the person carrying on the
food business, he shall give notice of the fact to the Superintendent
of Public Health immediately.
Temperature at 
which certain 
foods are to be 
kept.
Amended by:
L.N. 179 of 2001.
32. (1) Saving the provisions of sub-regulation (3), any food
consisting of meat, fish, gravy or imitation cream, or prepared from
or containing any of these substances or any egg or milk, shall, if
its temperature is not already within the permitted temperature
ranges, be brought within those ranges without any delay after its
arrival in any food premises, other premises, ship or stall, on or
from which there is carried on a food business or a catering
business.
14 g S.L.231.02 FOOD HYGIENE
(2) Saving the provisions of sub-regulation (3), any food to
which sub-regulation (1) applies and any food which has been
cooked or partly cooked on or at any premises, ship or stall on or
from which there is carried on a catering business shall either be
kept at a temperature of not less than 145° Fahrenheit (62.7°
Centigrade) until it is required for serving for immediate
consumption, or, if the temperature is brought or allowed to fall
below 145° Fahrenheit (62.7° Centigrade), be cooled to a
temperature below 50° Fahrenheit (10° Centigrade) under hygienic
conditions as quickly as is reasonably practicable and thereafter
kept below 50° Fahrenheit (10° Centigrade) until it is required for
serving or is further cooked or is reheated for service.
(3) ( a ) The provisions of this regulation shall not apply to -
(i) bread, biscuits, cake or pastry by reason only of
the use of egg or milk as an ingredient thereof
introduced prior to baking;
(ii) cheesecakes or any other similar commodity;
(iii) chocolate or sugar confectionery;
(iv) ice-cream to which the provisions of regulations
34, 35, 36 and 37 apply; 
(v) food canned, bottled or otherwise preserved in
an effectively closed container of metal, glass or
other impermeable material, so long as the
container remains effectively closed;
(vi) butter, margarine, lard, shortening, cooking fats
or beef suet;
(vii) cheese, uncooked bacon, uncooked ham, dry
pasta, dry pudding mixes, dry soup mixes or dry
mixtures for the preparation of beverages; or
(viii) any unskinned rabbits or unplucked game or
poultry.
( b ) The provisions of this regulation shall not apply in
relation to any food the temperature of which is outside
the permitted temperature ranges, so long as that
temperature is reached only during any of the
following processes, namely, the carrying out of some
step in preparation, movement from one part of the
premises, ship or stall to another, or loading and
unloading, and so long as, on completion of that
process, it is restored to the permitted temperature
ranges.
(4) In this regulation, "egg" includes whole egg, yolk or
albumen whether or not the egg, yolk or albumen is dried, frozen or
otherwise preserved, and "milk" includes separated or skimmed
milk, dried milk, condensed milk and cream.
Facilities for 
temperature 
controlled storage.
33. Without prejudice to the provisions of regulation 37, any
premises, ship or stall at or from which any food, the cold storage
of which is deemed necessary by the Sanitary Authority in
accordance with good practice therein, is sold, kept, offered or
exposed for sale for human consumption, shall be provided with
FOOD HYGIENE g S.L.231.02 15
such facilities for temperature-controlled storage of that food as the
Sanitary Authority may direct.
PART V
Requirements relating to manufacture and sale of Ice-Cream
Requirements in 
manufacture of ice-
cream.
34. The requirements set out in the next two following
regulations shall be observed in the manufacture of ice-cream
intended or sale for human consumption:
Provided that the requirements set out in regulation 36 shall
not apply to any mixture (whether containing milk solids or not)
used, either alone or with other mixtures, in the manufacture of
water ice or other similar frozen confection if the mixture has a pH
value of 4.5 or less.
Conversion into 
ice-cream of 
reconstituted 
mixture.
Amended by:
L.N. 52 of 1984.
35. Where a complete cold mix is used which is reconstituted
with wholesome drinking water and to which nothing is added
other than sugar, colouring or flavouring materials, fruit, nuts,
chocolate or other similar substances, the reconstituted mixture
shall be converted into ice-cream within one hour of reconstitution.
Heat treatment of 
ice-cream.
36. In any case other than that referred to in the last preceding
regulation, after the ingredients have been mixed together the
following provisions shall apply:
( a ) the mixture shall not be kept for more than one hour at
any temperature which exceeds 45° Fahrenheit (7.2°
Centigrade) before being pasteurized or sterilised in
accordance with the next following paragraph;
( b ) the mixture shall be subjected to one or other tough
methods of pasteurization or sterilization set out
hereunder:
Pasteurisation
Method I. The mixture shall be raised to and kept at a
temperature of not less than 150° Fahrenheit
(66° Centigrade) for at least 30 minutes.
Method II. The mixture shall be raised to and kept at a
temperature of not less than 160° Fahrenheit
(71° Centigrade) for at least 10 minutes. 
Method III. The mixture shall be raised to and kept at a
temperature of not less than 175° Fahrenheit
(79.5° Centigrade) for at least 15 seconds.
Sterilisation
The mixture shall be raised to and kept at a
temperature of not less than 300° Fahrenheit (149°
Centigrade) for at least 2 seconds;
( c ) the apparatus used for subjecting the mixture to
pasteurisation by Method III or to sterilization shall be
thermostatically controlled and shall be fitted with a
positive displacement pump or such other device as
may be approved by the Sanitary Authority for
ensuring a constant rate of flow of the mixture during
16 g S.L.231.02 FOOD HYGIENE
its retention at the prescribed temperature and also
with a device which, if any mixture has not been raised
to the prescribed temperature, will automatically
divert the flows of any such mixture or, as an
alternative in the case of sterilisation, stop the
apparatus; 
( d ) after the mixture has been pasteurized or sterilised as
aforesaid it shall be reduced to a temperature of not
more than 45° Fahrenheit (7.2° Centigrade) within one
and a half hours and shall be kept at such a
temperature until the freezing process is begun:
Provided that -
(i) this requirement shall not apply to a mixture
which has been sterilised in accordance with the
requirements of paragraph ( b ) if immediately
after the mixture has been so sterilised it is
placed in sterile air-tight containers under sterile
conditions and the container remains unopened,
and
(ii) the temperature of a mixture may be allowed to
rise above 45° Fahrenheit (7.2° Centigrade)
when added to a mixture (having a pH value of
4.5 or less) for the preparation of water ice or
other similar frozen confection if the combined
mixture is frozen within one hour of
combination;
( e ) any mixture to which proviso (i) to the last foregoing
paragraph applies shall, upon the container being
opened, be reduced forthwith to a temperature of not
more than 45° Fahrenheit (7.2° Centigrade) and shall
be kept at such a temperature until the freezing process
is begun;
( f ) such indicating and recording thermometers shall be
used as the Sanitary Authority may reasonably require
for ensuring that the foregoing provisions relating to
the temperature to or at which the mixture is raised,
kept or reduced have been complied with; 
( g ) the records of any thermometers used to record
temperatures to or at which the mixture is raised, kept
or reduced shall be preserved for a period of not less
than one month;
( h ) all apparatus used for the purpose of this paragraph
shall be installed, maintained and operated to the
satisfaction of the Sanitary Authority. 
Sale, etc., of ice-
cream.
Amended by:
L.N. 73 of 1970.
37. Ice-cream shall not be sold or offered for sale unless -
( a ) the relevant provisions of regulations 34, 35 and 36
have been complied with in relation to its manufacture,
and either,
( b ) it has been kept at a temperature not exceeding 28°
Fahrenheit (-2.2° Centigrade) since it was frozen, or
FOOD HYGIENE g S.L.231.02 17
( c ) if its temperature has risen above 28° Fahrenheit (-2.2°
Centigrade) at any time since it was frozen, it has
again been subjected to the treatment (if any) to which
as a mixture it was required to be subjected under
regulation 36 or would have been required to be
subjected thereunder but for regulation 35 and, after
having again been frozen, has been kept at a
temperature not 
Centigrade).
Notification of 
disease spread by 
ice-cream.
38. Without prejudice to the provisions of regulation 31, any
manufacturer of, or dealer in, ice-cream shall, upon the occurrence
of any disease mentioned in the said regulation or of diphtheria,
scarlet fever, acute inflammation of the throat or gastroenteritis
among the persons living or working in or about the premises, or
working in any stall, or in or about a room or space on a ship, in, on
or from which the ice-cream is manufactured, stored or sold, as the
case may be, forthwith give notice of the fact to the Superintendent
of Public Health.
Definitions of 
words in this Part.
Amended by:
L.N. 52 of 1984.
39. In this Part - 
"carbohydrate" means a substance containing carbon, hydrogen
and oxygen only in which the hydrogen and oxygen occur in the
same proportion as in water;
"complete cold mix" means a product which is capable of
manufacture into a mixture with the addition of water only, is sent
out by the manufacturer in airtight containers, and has been made
by evaporating a liquid mixture which has already been submitted
to heat treatment comparable with that prescribed in regulation 36;
"ice-cream" includes any similar commodity; 
"ingredient" includes sugar and any whole egg, yolk or albumen
(whether dried, frozen or preserved or not) but does not include
colouring or flavouring materials or fruit, nuts, chocolate or other
similar substances;
"mixture" means a product which is capable of manufacture into
ice-cream by freezing only;
"sugar" means any soluble carbohydrate sweetening matter. 
18 g S.L.231.02 FOOD HYGIENE
SCHEDULE
(Regulation 2)
Food not to be regarded as open food
First Column Second Column
Food Mode of wrapping or  enclosure
Butter, margarine and cooking
fat
Any total enclosure of
greaseproof paper or foil.
Meat, except meat which has
been cooked or otherwise
prepared for sale by any
similar process
Any total wrapping of mutton
cloth, hessian or jute.
Fish Any total enclosure of
greaseproof paper or film.
Vegetables and fruit Any box, bag, sack, string
container or pliable film
pack.
Flour confectionery and bakery
goods
Any total enclosure.
Ice-cream Any total greaseproof enclosure
of paper, foil, film,
cardboard, carton, cup or
similar wrapping.
Ice lollies Any total greaseproof enclosure
of paper, foil, film or similar
wrapping, or any bag made of
such materials to contain the
ice lolly and which may or
may not be sealed at the end
from which the stick or
holder protrudes.
