Public Health (Tourist Establishments) Regulations, 2000

1. These Regulations may be cited as the Public Health (Tourist C* Establishments) Regulations, 2000.

2. In these R e g u l a t i o e ~nmprrt.ban "eating establishment" means any place or building in which food is prepared or served within a tourist establishment and includes establishments offering or providing one or all of the following dining arrangements-- ( a ) all-inclusive dining arrangements only; (b) allinclusive d n h g arrangements together with dining arrangements a-la-corie; or (0) dining arrangements a-la-carte only; "grey water" means waste water from lavatory basins, kitchen sinks, flooring, drains and elsewhere which does w t contain sewage; "guest" means any person who stays at or othetwise enjoys the facilities of any tourist establishmenf on payment of a fee; "hazard" means any physical, chemical or micro-biological or other agent which is likely to cause a health risk, "hazardous material" includes gasoline, kerosene, fuel oil, explosives, pesticides, rodenticides, insecticides,herbicides, disinfectants and cleansers; "health cerGcate" means a ceitificate issued under regulation 4, in re- of a tourist establishment; "high risk food" means any food consisting in whole or in put of milk or milk products, egg, meat, poultry, fish, sheU fish, edible cnrstacea or other ingredients in a form capable of supporting mpid growth of infectious or toxiogenic mimrganisms; "inspeaor" &am a public health inspector or any qualilied p a w n duly authorized to inspect tourist establishments pummt to regulation 56; "owner" or %pernor" means any person who owns or operates, as the case may be, an ealhg establishment or a tourist gtablishmem; [The inclmbn of this page is i h o M by LN. In0061 PART I-Preliminary, connrd. "premises" means all parts of a building and includes its messuages, surrounding property, roadways, drainage systems, buildings and out-buildings; "public health requirements" means-- (a) the requirements set out under or pursuant to the Public Health Aa; and (6) the minimum opemonal health slandards required to be met by any tourist establishmem applying to be issued a health cemficate under these Regulations; "registered nurse" means a nurse registered under the Nurses and Mid- wives Act; "restrictedarea" m e a n s a any foodhandling area; ( b ) any area where hazardous materials or equipment are stored; (c) any area where exposue to h a m is likely; or (4 any other area whatsoever, designated by the operator of a tourist establishment to be a private or restricted area with access permitted only to persons a u t h o W by him; "solid waste" means material or by-product, solid or semisolid generated by a tourist establishment; "surveillance system" means an on-going systematic coUeclion, analysis, accumulation and interpretation of health information underlaken by inspectors in order to monitor the state of health of guests and employees within tourist establishments; "Tourist Board" means the Tourist Board established nnde~ the Tourist Board Aa; "tourist establisbmenr' means a hotel, resort cottage, villq guest house, apartment complex or any other such accommodation, with or .. without facilities for the preparation of meals, offering accommodation to guests, for reward, and includes the premises thereof. (3) The provisions of these Regulations shall be applicable to the entire Island PARTU-Health Cert$cates %%? 4 . 4 1 ) Every person who intends to operate or operates a tou& .- establishment shall apply to the Medical OEwr (Health) for a healtb ~m( certificate in n?spect of that tou&establishment in the form set out in Pas I m. of the First Schedule. pin I. (2) The Medical 0Ece1 (Health) shall, on d p t of an application paragraph (1). cause an inspecton of the premises to be carried out in aaordance with regulation56. Ilk k116iOn of l ii page is avthomed by LN. 1/2006] ! PART 11-Health Certflwtes, contd (3) Where the inspection is satisfactory and the premises show oompliance with the public health requirements and these Regulations, a health certificate may be issued in respect of the touist establishment. (4) A health certificate issued under paragraph (3) shall- ~m, a (a) be in the form set out in Part I1 of the First Schedule; ( b ) be subject to such terms and conditions as may be specified there- in; and M. (c) subject to regulation 5, remainin force for a period of twelve months frum the date thereof, and may be renewed annually upon the applicant sdtisfying the Medical Officer (Health) that the tourist eslablishment is fit to be issued with a health certificate. (5) Every application for the issue of a health certificate or for the annual renewal thereof under this regulation, shall be accompanied by the fee Potlll. specified in Part IU of the Fim Schedule. (6) The operator of any tourist establishmem that fails to satisfy public health requirements after t h w w-tive inspections, or within three months of a first inspection whichever occurs first, shall apply to the Medical Oacer (Health) for a new health certificate. 5.---(I) Subject to -on 7, the Medical Officer (Health) may- (a) amend the terms and conditions upon which a he& certificate is siwdteatm issued; db - ~urpm6o~ dm- (b) suspend the health certificate, if the provisions of these Re- gulations are being breached; or (c) revoke the health certificate of any tourist establishment- (i) where the nature and scope of its operations have been so altered as to cause it to cease.to be an eating establish-. . mem for the plnposes of these Regulations, or (i) where any other condition exists in the establishment which is likely to endanger the health or safety of goests or employees thermf. (2) W h a , pllrsuant to paragraph (1). the Medical Officer Wealth) suspends or revokes a health certificate or amends the terms and conditions specified therein, he shall, in writiog, within five days, inform the Jamaica Touris Board of the swpension,revocation or amendmemt, as Ule case may be, and the reasons therefor.

6. Every operator of a tourist esrablishment shall display, in a CO~~~~CUOU location S on the premisa, the clnwt healtb miifme issued under rpgulation 4 in resped of that to& establishment imlmion of this page b aulho*d by LN.l R W PARTII-Health Certijicates, contd. -. 7 . 4 1 ) Where a health cemficate is refused, suspended, or revoked in dm iorrrvicr. .mb- , respat of a tourist establishment, the Medical Officer (Health) may w. recommend to the Tourist Board tbat the licence of that establishment be reviewed, suspended or revoked. (2) Before refusing, suspending or revoking a health certificate under paragraph (1) the Medical Officer (Health) shall not@ the holder in writing of the proposed review, suspension or revocation, as the case may be- (a) stating the reasons therefor. (b) requiring the holder of the certificates to remedy the breach with- in the time specified in the notice; (c) stating that the certificate is to be returned, in the case of a suspension or revocation wi?h the time specified forthwith to the Medical Oacer (Health). (3) The holder of a health ceficate who is served with a notice under paragraph (2) shall, after remedying the breach which gave rise to the suspension, notify the Medical mcer (Health) in writing rhat the breach has been remedied (4) The Medical Officer (Health) shall, upon receipt of a notice - &erred to in pagraph (3), cause an inspection to be canied out and if the Medical Officer (Health) is satisfied tbat the breach has been remedie4 he shall withdraw the notice of suspension or revocation, as the case may be. *e" 8.--11) Every owner or.othe~pawn who proposes to construct or u. renovate a tamis7 establishment shall first obtain approval from the Medical Officer (Health) before conunencing such consauction or renovation (2) An application unda paragraph (I), shall be accompanied by the following inionnation in respect of the eating establishment- (a) a brief description of its operations, if any, of the proposed operations, and the equipment used or proposed to be used the* (b) a chart of the food flow plan; (c) a demiption of its wld c h a h storage capacity and sanitary conveniences; (4 a site plan of the entire premisa showing the location of dl buildings and roadways adjoining the proposed buildmg and all streams, wells, swamps, reservoirs and storage tanks on the a premises', (e) a floor plan of the eaihg establishment indicating the location of walls, panitions posts, doorways and windows, sinks and floor drainage, -.and guttas ventilators and fans, equipment, ladreis and shelves, hot and cold wata connectionq band washing facilities, work stations, locker moms, toilets and urinals; W EPUBLIC HEUTH (roURlsr~ABUSHMENTS) REGUIATIONS, 2WO PART11-Heaith Certificate$ contd. - (n a sanitary engineering plan of the flwr drainage system and toilet lines; .? l (g) notation on water supply, method of sewage disposal, demiption of trapping and venting of drainage line. (3) Every owner or operator who constructs or movaes any tourist establishment shall, on completion of such construction or renovation, notify that fact in writing to the Medical Officer (Health). (4) The Medical Officer (Health) shall, on receipt of the notification under paragraph (3), cause an inspeaion of the premises to be canied out, to ensure that public health requirements are complied with. (5) The Medical OJ5cer (Health) shall take all such reasonable measures as are necessary to prevent the opening, operation or reopening of any tourid establishment which has- (a)' failed to satisfy public health requirements; or (b) not been issued with a health cerlilicate under these Regulations.

9. The Medical Officer (Health) may order the c l m of any tourist establishmen! or the kitchen or other food preparation or sewing area of an Tw eating establishment which fa& to meet or maintain public health l-qimlents. PARTIII-Food Safew 10.-41) Every owner or operatot of an eating establishmutt other than a villa, resort cottage, guest house, apamnent complex or other similar l o b . accommodation shall take such steps as are necessary to ensure, to the satisfaction of the inspector, that- (a) a registex of all food suppliers is kept and available for examination by an inspator at all reasonable times; (b) procedures are put place to receive and inspect food for their safety and wholesom~ess; (c) procedures are put in place to sort and store food supplies in sich a manner as to prevent contamination and to allow for evaluation of its dolesomeness. (2) Every register kept pursuau! to paragraph (1,) shall specify the quantity and type of food and the date.on whi& it was supplied 1 . 1 ) The owner or operator of an eating establishment shall take mLhe8aforncl m a f such steps as are mmsary to ensure that- =-=m (a) a repon on inspections conducted under reguktim . . 10, on foods received and their sources, is compild, namtmnedand kept on [nb k&skm of Ulb p a p is autbaired by LN. 1RWI PARTID-Food S&ty, contd premises, together with records of rejected food supplies and notified to @eMedical Ofiicer (Health) immediately; (b) appropriate equipment and facilities are provided to mooit01 and maintain the temperature and humidity of moms in which food, other ingwkents, packaging and raw materials are kept; (c) appropriate equipment and facilities are provided to maintain the temperature of rooms a minimum of eighteen to twenty degrees centigrade and at a relative humidity of seventy per cent. 0 (2) Paragraph (1) (a) and (c)shall not apply to villas, resort cottages, guest houses, apartment complexes or other similar acmmmodation

12. The operator of every eating establishment shall take such steps as are necessary to ensure that- (a) raw materials, ingredients and packaging materials are physically separated from cooked or otherwise prepared foods; (b) all food is stored at a minimum height of eighteen centimeters above the floor, (c) there is a system to monitor and record room and food temperatures; 13.-41) The operator shall cause a l l detergents, sanitizers and other chemicals used in the tourist establishment to be properly utilized,labelled and stored, (2) The operator shall establish systems to ensure that-- (a) hazardous materials are transported, stored and used in such a manner as to prevent health or ewimnmental problems; (b) food and drinking water are not contaminated with any ~ o u s ' materials, including those mentioned in plragraph (a); (c) hazardous materials and other similar substances &re kept in clearly 1abeUed c o n t a b s and are not bansferred to inaomately labelled or unlabelled containers.

14. Every person bansporting food to a tourist establishment shall cause all such food to be transported in a manner w as to reasonably prevent 0 contamhtion of the food and in aaordance with regulation 15 of the Public H d t h (FoodHandlii) Regulations, 1998. 15.-41) Every owner and operator of an eating establishment shall take such steps as are necemy to ensure, to the satisfaction o f the inspector, that the provisions specified in this regulation are complied with [The iinclurion of lhis page is auUlorircd by L.N. 1120061 PART111-Food Safily, conld (2) The eating establishment shall be kept c l e w free fmm vermin and unpleasant odours and generally in a sanitaiy condition. (3) AU surfaces and areas used for food preparation shall be cleaned and sanitized aRer each use. (4) All surfaces with which food comes in contad shall be made from material which is non-absokent, non-toxic, smooth, free 6om pitting and joints and able to wi+stand repeated cleaning and sanitization. - (5) Every food preparation area shall be provided with an adequate supply of hot and cold running water, detergent and equipment for cleaning and sanitizing dishes and utensils. (6) All equipment and utensils shall be cleaned, sanitized and stored in a manner which is not Likely to result in oonpmination by any substance. (7) At least one hand-washing facility shall bc installed and maintained- (a) for wery forty square metres of floor space; (b) in each principal area where food is handla prepared, stored or sewed, and every hand-washing facility shall be equipped with hot and cold water, a soap dispensa and either an electric hand blower or disposable paper towels for drying hands after washing. Fmd Ump. 1 6 . 4 1 ) The operator of an eating establishment shall- (a) at aU times, cause the temperature of the food to be monitored (b) take such steps as are necessary to ensure that- (i) utensils with long handles are utilized by employees and guests when serving foods, and (ii) the utensils are changed as often as necessaty or rinsed and air-dried between servings. (2) regulation shall not apply to villa, mrl cottage. guest house, apm7ment complex or other similar a~~~mmodation. . .

17. Every owner and every operator of an eating establishment shall pmvide refrigeration - . capacity and equipment, to the satisfaction of the inspector. la-41) The operator of an eating establishment shall put in pl& am eL system to monitor and keep records of temperature controls throughout the emn eating establishment and shaU cause the temperature reqkments set out in paragraph (2) 10 be .maintained at all times. (2) The operator of every eating establishment shall take such steps as are neces.wy to ensure Ihat the following provisicmi are complied with- (a) all perishable and preparedfoods shall be refrigerated promptb at a maximumtemperahlre of five d e w centigrade; we inclusion of ulir p a s is auUnrired by L.N. Ir7W61 7HEPUBUCHWILTX flDUIUSTESTABUSHMENT& REGULATIONS, 2WO PARTKI-Food Safety, contd (b) appropriate arrangements shall be made to monitor and maintain the temperature and humidity of rooms in which raw and prepared foods, other in@ents and packaging and raw materials are kept or prepared; (c) hot foods shall be maintained at a minimum temperature of sixty- three degrees centigrade; (4 foods shall be cooked to proper internal temperatures of- (i) seventy degrees centigrade, in the case of pork; (ii) seventy-four degrees centigrade, in the case of poultry and stuffed meats; (iii) minimum seventy degrees centigrade, in the case of beef and other meats (unless, in the case of beef, otherwise requested by the consumer); (e) all refrigerated cooked foods shall be reheated to a minimum temperdture of seventy-four degrees centigrade before sewing; V) frozen foods shall be kept at a temperature below minus eighteen degrees centigrade. (3) Paragraph (1) and Z(b) shall not apply to villas, resort cottages, =" srdrmh* mimi guest houses, apartment complex or other similar accommodation. 19.-41) All equipment used in the eating establishment shall be serviced and otherwise maintained in ~ccordancewith public health requirements. (2) Every owner or operator of an eating establishment shall take such steps as are necessary toensure that- (a) all utensils, cutlery, equipment, machines or other gadgets used in the preparation or bee of food are pmperly cleaned and sanitized afler &ch W, in a manner approved by the Medical Officer (Health); . (b) equipment is properly vented and maintained; (c) functional therm~meiersand equipment, including all refrigeration equipment, cwking equipmw food holding equipment and warewashing equipmwt are of a type approved by the Medical Officer (Health) and are provided and installed; (4 a l l equipment and lltensils are designed and installed with a view a to preventing the contamination of foods; (el all equipment and utensils are constructed with corrosion- resistant materials; V) all surEics and food preparation areas are cleaned and s;;nitized at least hvice daily, F m hKludon of this p g c is r v b r i r e d by LN. IR006] ..- ..- - THE PUBLJC H W T H (TOURISTEST.48USHMEVTS) REGUIATIONS 2000 ( g ) all instructions and warnings, together with a schedule of the proper cleaning and maintenance of dangerous machines. are displayed in a conspicuous position on the premises: (h) instructions or warnings are issued, for the safe use of dangerous machine, and are displayed in a conspicuous position on the machime or near thereto.

20. All overhead structures, fixtures and fittings in an eating establish- mmt- ...-... 6Xbmra.d mtm% (a) shall be installed in such a manner as to prevent contamination of food. whether- (i) directly or indirectly; or (ii) by condensation, drip or otherwise; and (b) shall be of a design and finish which- (i) is likely to prevent the accumulation of dirt; (ii) will minimize condensation, mould development and flaking,and :'= (iii) allows for easy cleaning 2 1 . 4 1 ) All food-handling areas in an eating establishment (other than a villa resort cottage. guest house, apartment complex or other similar accommodation) shall be equipped with- - (a) appropriate ventilation systems which are able to remove odours, smoke and contaminated air, (b) exhanst fan ventilators instilled above cooking units and other appropriate equipment, which effectively remove vapours from grease, strain and smoke; (c) ventilator systems designed to avoid backdrips of contaminating materials into food or on to any surface where food is handled (2) The operator shall take such steps as are necessary to ensure a that- - area 1s not dueaed from a (a) the au flow wthm the food-handlux dirty area to a clean area; (b) noxious fumes are not vented into public areas,unless suitable filters are installed so as to avoid creatiqg a health hazard or nuisance; (c) all filters are removable and cleaned at regular, timely M s ; 84 THE PUBUC HEAL13I (TOURIST ESTABLISHMENTS) REGULATIONS, 22WO PARTIII-Food Safe@, contd. (b) the ventilation systems are kept free from- (i) grease and dust accumulation; (ii) inseas and rodents; and (iii) contaminating materials or agents; (e) the ventilation system is located so as to prevent- (i) direct contact of air with food; and (ii) any activities withim the food handling area; V) ventilation' openings are equipped with screens or other protective devices made of non-comsive material; (g) the ventilation system is maintained at 18 degrees Celsius and at 70 per centurn humidity in all areas where food is handled. H* starsacnr,

22. AU high risk foods in an eating establishment shall be handled, dWmk stored, prepared and served in such a manner as to eliminate health risks. I d w a n d mdm

23.-(1) The owner or operator shall take such steps as arc necessary to mntrol ensure that- (a) all windows located in areas where food is handled, prepared or served are equipped with close-fitting screens of a type which prevents the enby of flies and other pests, dust and other extraneous matter, (b) areas where food is handled, prqxlred or swved are fined with self-closing, close-fining screen doors to exclude all insects and other pests; (c) measures are taken to effectively prevent infestation by rodents, ins- and other pests. murUr ' 24.+1) The floor of the kitchen in an eating establishment shall be *af. of-bm. maintained in a clean, dry and othawise good condition. mem (2) Where any tile becomes damaged, or where uneven surfaces or open joints occur in an eating establishment, the operator shall cause them to be repaired promptly. (3) All walls, ceilings, partitions and doorways in the eating establishment shall be kept clean and in good repair. (4) AU windows and other openings in the eating establishment- (a) shall be maintained so as to prevent the accumulation of din; and (b) shall be fitted with removable 1.55 millimetre insect-proof mesh screens which shall be kept clean and in good repair. [The inclusion of this page is rufhorired by LN. 1/2W6) THE PUBLIC HEALTH (TOURISTESTABLISHMENTS) REGULATIONS, 2000 PART111-Food Safefy,contd. (5) All internal window sills shall be sloped so as to prevent their being used as shelves. (6) All doors shall be fined and hinged so as to ensure that they are fly-proof and self-closing. PARTIVSafefy and Conduct

25. Eve? opcrator of a tourist establishment (other than a villa, resort ysm, cottage, guest house, apartment comples or other similar accommodation) shall take such steps as are necessary to ensure that- ( a ) all workers are trained in occupational safely hazards awareness: risk reduction and first-aid procedures; ( 6 ) all facilities of the establishment, including its dinmg areas. are maintained so as to prevent the entrance and harbouring of pests and other animals and environmental contaminants including smoke and dust. Rca*ceduca 26.--(I) The owner or operator shall- ( a ) cause signs to be placed in all restricted areas of the tourist establishment, restricting access thereto to authorized members of staff. and: b where directed by an inspector to do so or where appropriate. shall cause fences to be erected around any such area. (2) Paragraph (I) shall not apply to villas. resort comges, guest houses. apanment complexes or other similar accommodation

27. Every owner or operator of a tourist establishment shall ensure that hazardous substances are stored away from living quarters. food preparation areas and recreation areas. h(rt4 2 8 . 4 1 ) The operator of a tourist establishment shall-- slfaY6w ( a ) keep in respect of every hazardous chemical procured for use in the establishmenf the material safety data sheet which is ordinarily enclosed with the hazardous chemical in its packaging, or a wpy thereof; and 0 (b) ensure that the provisions of every such data sheet are obsemed by all users of the chemical. (2) Where no material safely data sheet is enclosed in the packaging of the hazardous chemical, the operator shall- (a) (ake all reasonable steps to obtain the safety data s . t or a copy thereof; or (b) contact an inspector with a view to obtaining instructions thereon and carrying out same. [The inclusion of !his page is authorized by L.N. IRW61 86 THE PUBWC HEALTH (TOURIST E S T H ) REGUL4TIONS. 2000 PAKTV-Medical and First-Aid Facilities 29.-41) Every operator of a tourist establishment shall cause a weekly surveillance report to be completed in the form specified in the Second Schedule and shall promptly submit that report to the Medical Officer (Health). (2) Every owner and operator of an eating establishment shall take such steps as are necessary to ensure that- (a) medical and first-aid services are available on the premises for guests and staff, in clearly identified and appropriate areas; (6) first-aid medication is kept available on the premises for the treat- ment of guests and staff, as may be diroctcd by the Medical ' Officer (Health); (c) details of every case where a guest or member of stafi becomes ill or suffers injury and is seen or aticnded to by a registered nurse or medical practitioner are recorded in the weekly surveillance report of the tourist establishment. (3) The owner or operator of a tourist establishment having 100 rooms or more, shall- (a) employ the services of a registered nurse who shall be on duty for specified hours per day and whose senice shall be otherwise available to guests and staE of such tourist establishment in cases of emergency; (b) establish a nurse's station where, in the event of illness or injury, the senices of that nurse may be sought by guests and employees. (4) Where the registered nurse is absent fmm the nurse's station, the owner or operator shall- (a) take such steps as are necessary to ensure that a medical practitioner is so advised; and ( b ) in the event of illness of or i n j q to a guest or employee, make arrangements for contacting the medical practitioner and securing his services. (5) The owner or operator of a tourist establishment having less than 100 rooms shall secure the services of a registered nurse or medical practi- tioner in the event of illness or injury of a guest or employee. (6) Paragraphs (I), (2) (a) and (c) and (3) shall not apply to villas, resort cottages, guest houses, apartment complexes or other similar a w m - modation.

30. Where there is suspicion or confirmation of any communicablc diseaSe or food-borne illness at a tourist establishment, a report shall be made within twenty-four hours to the Medical Officer (Health) by- (a) the medical practitiona or nurse who attended to the person who contracted the disease; and (b) the owner or operator. P e inclusion or this page is authorized by L.N. 1/2W6] THE PUBLIC HEALTH (TOURIST ESTABLJSHMENTS) REGULATIONS, 2000 87 PARTVI-Water Supply and Lighting Facilities 3 1 . 4 1 ) Every tourist establishment shall be provided with an adequate and ownera Dutiaof and continuous supply of potable water from a sanitary source, being from- operators in respect of watcr (a) the National Water Commission; (b) the Parish Council of the parish in which the eating establishment is situated pursuant to the Parishes Water Supply Act; or (c) any other source approved by the Medical Officer (Health) which is maintained in compliance with public health requirements. (2) Every owner and every operator of a tourist establishment shall take such steps as are necessary to ensure that- (a) the water supply is properly distributed throughout the eating establishment and is of the pressure recommeded by the inspector; ( b ) a routine monitoring system is implemented to meet the specifications for water qualify as recommended by the inspector; (c) the water quality on the premises is checked weekly for residual chlorine by the owner, operator or other authorized persons; (4 an approved treatment and testing programme is instituted for water distributed on the premises; (e) a record of all test results is kept, and presented on request, to the Medical Officer (Health) or the inspector, as the case may require; V) hot and cold water under pressure is provided in all areas where food is prepared or equipment and utensils are washed or sanitized; (g) all water storage tanks on the premises are covered and access to them is limited to authorized persons only; (h) every storage tank on the premises is so constructed and so maintained as to enable easy draining, cleaning and sanitization; ( i ) water piped into the eating establishment is transported, handled, stored and dispensed in a sanitary manner so as to minimize the risk of contamination; (j) all ice used in the tourist establishment is made from potable water. (3) A daily record of the chlorine residue of water shall be kept by the operator of the eating establishment. 3 2 . 4 1 ) Every owner of a tourist establishment shall install water storage Waterstorage tanks which can be drained, cleaned and sterilized on a regular basis without causing damage to the tank. (2) Supplies of potable water shall be stored in the tanks referred to in paragraph (1). [The inclusion o f this page is authorized by L.N. 78120021 THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULATIONS, 2000 PARTVI-Water Supply and Lighting Facilities, contd. (3) The operator shall cause- (a) all water storage tanks to b e - (i) cleaned and sterilized at least once in every six month period; (ii) covered and access to them shall be limited to authorized persons wearing suitable identification; (b) a11water piped into the tourist establishmentto be transported, handled, stored and dispensed in a sanitary manner; (c) all containers used to dispense water to be sanitary and to conform to all public health requirements; and (4 all water, when not in use, to be stored in restricted areas so as to avoid contamination. Polluted 33. The owner of every tourist establishment shall take such steps as are water. necessary to ensure that there are no connections or conditions which could allow back-flow or back-siphonage or cross-contamination of polluted or suspected water into the water supply. Grey water 34. Every owner of a tourist establishment shall provide- (a) facilities for the drainage of grey water; (b) separate drainage pipes for grey water and potable water; (c) a drainage system for grey water which is equipped with such traps and vents as are specified in writing by an inspector. Drainage 35. The grounds and surroundings of every tourist establishment shall be systems provided with adequate, efficient and properly maintained drainage systems to collect and dispose of excess rain or storm water. Waste water 36. Where an owner installs waste water systems of an approved design, as systems required under building standards pursuant to the Parish Councils Building Act or the Kingston and St. Andrew Building Act, he shall so maintain the water systems at all times, as to prevent any public health hazard or nuisance. Lighting and 37.-(1) The owner or operator of every tourist establishment shall cause to ventilation be installed- (a) adequate means of ventilation, either by a central ventilating system or by unit air conditioners; (b) lighting in accordance with paragraph (2). (2) The lighting referred to in paragraph (1) (b) shall be as follows- (a) five hundred and fifty luxations in general food-handling, food preparation and dishwashing areas; [The inclusion o f this page is authorized by L N. 78120021 THE PUBLIC HEALTH (TOURISTESTABUSHMENlS) REGUUTIONS.200b

5 . ' PARTVI-Wa~er Supplv and Lighting Facilities, conrd. (b) seven hundred and seventy luxations in the food preparation areas of kitchens; (c) two hundred and twenty luxations in work rooms; (d) between live hundred and fifty and eleven hundred luxations in se~ng areas; (e) three hundred and thirty luxations, in w4k-in freezers and refrigerators; V) between two hundred and twenty and three hundred and thut). luxations in locker rooms, toilets and other similar places; (g) one hundred and ten luxations in all othe~areas;or (h) such other luxation level as may, from time to time. be prescribed by the Minister after consultation with the Medical Officer (Health). (3) Light bulbs and light fixtures located in areas where food- handling, preparation and serving take place, shall be fitted with shields to prevent contamination of food. PARTW-Employees in Tourist Esloblishments 38.--(I) Where an employee in a tourist establishment is suffering from %gf any communicable or notifiable disease or displays any other serious medical w. symptoms, the owner or operator shall- (a) reStrict the activities of that employee to areas of the tourist establishment where food is neither prepared nor handled; and (b) report the illness, disease or symptom to a registered nurse or medical practitioner, for medical treatment and directions. (2) Where the registered nurse or medical practitioner diagnoses that an employee or guest is suffering from a highly contagious or communicable disease-- (a) he may make recommendations to the owner or operator regard- ing the containment of the spread of the disease; and ( b ) he shall report the case to the Medical Officer (Health).

39. Every person working in food-handling areas within a tourist H'BD" establishment shall maintain a high level of personal cleanliness and hygiene.

40. Every person working in an eating establishment shall wear protective clothing adequate hair covering footwear and glwes and shall keep such items c l a n at all times. -- [The incluion of this page is authorized by L.N.1RW6] THE PUBLIC HEALTH (TOURISTESTABUSHMWWTS)REGtiLATIOhTS.2OW PARTVII-Emplo.wes in Tourist Establrshments. contd

41. No person working in a food-handling area shall eat, smoke, chew tobacco. or chew gum while he is in that area.

42. Ever). food handler in an eating establishment shall wash his hands thoroughly with soap and water- (a) on entering a food-handling, preparation or sewing area; (b) after handling contaminated materials; (c) after using the toilet; and a ( 4 as often as necessary to keep his hands and fingemails clean.

43. No person shall wear jeweller). on his hands while he is in an area where food is handled or prepared. 4 4 . 4 1 ) Every owner and operator of a tourist establishment shall provide adequate, safe and clean facilities for the employees in the tourist establishment and shall provide sanitary facilities in such ratios as are specified in the Third Schedule. (2) The owner of every tourist establishment (other than a villa, reson cottage, guest .house, apanment complex or other similar accommodation) shall provide for the use of his employees- (a) dressing rooms with individual lockers; (6) a lunch room; (c) flush toilets; ( 4 urinals; (e) showers: V) hand-washing basins with hot and cold water; (8) germicidal soap; (h) single use paper towels; and ( i ) foot baths and hand dips. (3) Washrooms, changing rooms, toilets and urinals shall not be located in area adjoining near to or opening directly into food-handling, preparation or serving areas. 45.41) Every employee assigned to food-handling tasks shall be in possession of a food handlers' permit issued by the Medical Officer (Health). I (2) An application for a food handlers' permit under paragraph (1) shall be ammpanied by the appropriate fee set out in Part 111 of the F i Schedule. [Tk imluion of his page is authorized by LN. 1/2W6] ! THE PUBLIC W W T H (TOURIST ESTABLISHMENTS) REGULATIONS, 22WO PARTVII-Etnp10,wes in Tourist Esfablishn~ent,conld. (3) Every owner or operator of a tourist establishment shall koep a register of every person who is employed in an eating establishment in accordance with regulation 28 of -the Public Health (Food Handling) Regulations, 1998 and such register shall be made available for inspectioq on request, by the Medical Officer (Health) or an inspector.

46. The operator of an eating establishment shall take such steps as are necessary to ensure that each employee is trained in personal hygiene and the m e :=" hygienic handling of food, in accordance with h e training guidelines recommended by the Medical Ofiker (Health).

47. The operator of a tourist establishment (other than a villa, resort cottage, guest house, apamnent complex or other similar accommodation) =-I. z,,, shall compile and submit monthly, a self-inspection check-list report and %%, action sheet therefor in the form set out in Parts I and I1 of the Fourth WN'"dll Schedule. PARTVIlISolid Waste Management

48. The operator of a tourist establishment (other than a villa, resort :Yo" cottagc, guest house, apartment complex or other similar accommodation) shall provide, in wiling to the Medical Officer (Health) a waste manage- mcnt policy document setting out plans for the proper and eff~cienthandling of all waste generated by the tourist establishment, including the hierarchy of responsibilities and supetvision among employees.

49.-(1) All solid waste in a tourist establishment shall be collected and kept in containers that- 0 0 n ~ . (a) are constructed of leak-proof, non-absorbmt material and are rust resistant and f i e resistant (b) are coneshaped, being wider at the top and, if made of metal, have a 5.08 centimetres rim at the base to prevent direct contact between the bottom of the container and the ground surface; (c) have two handles atfixed to the sides so as to facilitate lifting and emptying; (4 have a capacity of eighty litres when full or, does not exceed thirty-five kilograms in weight; (e) are pmvided with close fitting lids to prevent access by insects, rodents or animals; V) unless kept in a special vermin-proof room or enclosure or in a waste refigerator, are kept covered when not in use. (2) Garbage containers shall be lined with plastic g d a g e can liners or wet strength paper bags which- (a) when full, can be removed and tied in preparation for collection and disposal; [The insluion of this page is authorircd by L.N. IR006l THE PDBUCNEALlW (TOURIST ESTABUSHMEVTS) REGULATIONS. 2200 PARTVIIlSolid Waste ,Wanagenteat, contd (b) arc installed so that they fold over the top rims of the garbage cans. (3) Separate containers shall be provided for wet and dry garbage materials. (4) waste containers shall- ( a ) be kept covered !;hen not in use; and ( b ) be emptied as oRen as necessaly to avoid any insanitary condition or nuisance. ( 5 ) Each container shall be thoroughly was@ disinfected and dried after being emptied and a new liner installed prior to its muse. Satid r w r sfoqr area SO.-+) The waste storage area of a tourist establishment shall be located- (a) at a place convenient to the users of the kitchen; and (b) in an area which is well-ventilated weather-proofed and well-lit (2) The floor of the solid wasle storage area shall be consbucted of durable, rust resistant, cleanable material and the entire waste storage area shall be maintained in good condition. (3) An adequate supply of running water shall be made available at the bulk storage area in order to facilitate regular cleaning and washing of the area. (4) The area around each garbage container shall be kepi clean and free of spilled material. (5) The operator shall cause- (a) all facilities used for the reception and transportation of waste, chemical and other non-food items to be physically separated - from those used for the transportation and reception of food; and ( b ) solid waste containing discarded food to be stored in such a manner as to be inaccessible to vermin and scavengers. (6) All wet garbage shall be kept in a leak proof, rust resistant, non- absorbent, easily cleaned, durable, fire resistant, container, with a close fining cover, and in an enclosed area until it is removed for disposal or processing; a (7) The temperature in ihe storage facilities, including garbage storage refrigerators and storage rooms, shall not exceed fourteen degrees Celsius; (8) All bulk containers or compactors shall be placed on level, had, cleanable, surfaces in an open area which is weU-lit and the area shall be drained to a sewer, soak-away facility or other outfall. PARTWI--Solid Waste Management,e n f d

51. Where a system utilizing garbage grinders is employed at a tourist establishmeni (other than a villa, resort coaage, guesi house, apartment complex or other similar accommodation), such grinders &id- (a) be of adequate capacity for the estimated load of garbage; (b) discharge into an approved outfall; and (c) be cleaned and sanitized weekly. 52.41) All solid waste ~rodncedby the tourist establishmad shall be yGr disposes of- (a) daily, or as frequently as directed by the Medical Officer (Health) anQinanyerrent,withsu&~cyandinsuch-asnot to create a health hazard or a nuisance; and (b) at a facility approved by the Medical Officer (Health). (2) Except for purposes of re-use, recycling or composting, no person shall dispose of any solid waste on the premises of a tourist establishment, unless such disposal is in accordance with the provisions of these Regulations. (3) Any incinerator used for the disposal of solid waste, shall be designed to expose the waste to tempera- of between w e n hundred and fifty and nine hundred degrees Celsius and the incineration process shall be carried out by an employee or other person trained to perform this function.

53. Every operator of a tourist establishment (other than a villa, resort 3 cottage, guest house, apartment complex or other similar accommodation) shall keep records of the schedules- (a) for the emptying, cleaning and sanitizing of all solid waste containers and equipment; (6) for the collection and disposal of garbage. 54.41) The area designated for waste storage and disposal shall be ,""".&? separate from the areas where food is received, stored or processed. (2) All baneries. household cleaning agents, aerosol cans and similar materials shall be stored separately fmm food waste. (3) Sewage shall be discharged into a municipl sewage main, the local main system, or to an on-site location approved by the Medical OEcer Wealth).

55. The,owner or operator of a tourist establishment shall take sufficient measures to prevent access by unauthori7d persons to food handling areas z, and any other restricted area in ordei to prevent contaminations of such a& or the food therein. . . [Ihr inclmion of this page ir authanwd by L:N. 1120061 94 THE PUBWCHEALTH ~URISTESTABLISH~TS) REGULATIONS.220W 5 6 . 4 1 ) The Medical Officer (Health) or any other person authorized by him in writing may, from time to time, inspect any premises in respect of which a health cemticate has been issued or in respect of which an application for a health certificate has bcen made. (2) The Medical Officer (Health) may, from time to time, designate any authorized officer to be an inspector for the purposes of these Regulations, and shall give every such inspector a certificate of designation; and that inspector shall, upon request, display the certificate to the operator or owner of the tourist establishment being inspected. ~lvny 57. Any person who contravenes any of these Regulations for which breach no sandon has been provided herein, commits an offence and shall be liable on summary conviction therefor before a Resident Magistrate to a fine not exceeding fifty thousand dollars and in default of payment to imprisonment for a term not exceeding twelve months. [Ths brlvrion of this page in authmircd by I N , It20061 THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULATIONS, 2000 FIRST SCHEDULE (Regulation 4 (I)) PART I THEPUBLIC HEALTH ACT Application for Health Certijcate for Tourist Establishment TO: THE MEDICAL OFFICER (HEALTH) I. (Name of tourist establishment) (Address of tourist establishment) do hereby apply to have a health certificate issued in respect of the abovenamed tourist establishment.

2. The bed capacity of the tourist establishment is (No. of beds)

3. Members of the management team of the tourist establishment are as follows: NAME POST HELD QUALIFICATIONS I NATIONALITY

4. Special facilities and services provided by the tourist establishment are-

5. There isfare eating establishment(s) located on the premises of the tourist establishment. [The inclusion of this page is authorized by L.N.78120021 THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULATIONS, 2000

FIRST SCHEDULE, contd. PART I, contd. 6. Description of eatins establishment and seating capacity 7. Specify whether new or now being operated 8. STATEMENT BY AUTHORIZED OFFICER To the best of my knowledge, the following steps have been taken to comply with public health requirements by the owners/operators and members of staff of the tourist establishment- Authorized Officer Dated this day of FOR OFFICIAL USE ONLY Documents in support of application DATE OF INSPECTION ISSUED GRANTED Authorized Officer [The inclusion of this page isauthorized by L.N.78120021 No. is to certify that N m e oftourist estoblishmmt hes been inspcacd by .an iaspedor appointed for and an behalf ofthe Medical Officu(Heslth) on the day of ;and the slid tourist sstablishmmt hap beea fovnd to be in conmliance with the wblic health rawirements SCAEDULe (insert lams and cmditiars.) DATE OF EXPIRY Medial Officer(HEalth) Dated this day of [The inrlurion of thls page is authorized by L.N. IRO061 THE PUBUC HEWTH (TOURIST E S % L H ) REGULATJONS. 2030 Applicorion ondAnnuolRenew1 Feerfor Heolrh Cenificoie irruedro TourirrEsloblishrnenrr Column I Towisr Esrablirhmenrr - Fees (S) 10 rooms or less 3,000.00 1 1 to 25 moms 4,000.00 26 to 50 moms 51 to 99 rooms 151 to 200 rooms 20,W0.W 201 moms armare 25,WO.M) Food Handla P d t 500.M) p inclmion of lhir page is avUmizrd by L.N. I/ZW6] IIEALTH (TOURIST ESTABLISHMENTS) REGIJLATIONS, 2000 771L I'~IIl1~lC~

SECOND SCHEDULE (Regulation 24) THE PUBLIC HEALTH ACT Weekly Surveillance Report Namc oi'Tourist Es~ahlishment Wcck Ending A Occupancy (total number of guests) STAFF GUESTS 'l'otal number 01 c a m seen Total number of first visits l'otal number of accidcntslinjuries (a) Bruises (b) Burns/Scalds (c) Cuts (4 Fractures (e) Sprainslslrains (t) Other Total number of gastrointestinal conditions Total number of diarrhoea cases Number of diarrhoea cases with vomiting Number of diarrhoea cases with fever Number of diarrhoea cases with blood in stool Number of diarrhoea cases with abdominal cramps Total acute respiratory infections Name Position Held Signature Date [The inclusion of this page is authorized by L.N. 78/2002] THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULATIONS, 2000

THIRD SCHEDULE (Regulation 44) THE PUBLIC HEALTH ACT Sanitary Facilitiesfor Employees of Tourist Establishments MALE AND MALE FEMALE FEMALE EMPLOYEES EMPLOYEES EMPLOYEES Water Lavatory No. of Plus I urinal for every additional 1-60 persons I Plus I W.C. for every additional 1-30 employees 1 W.C. for every additional 1 L.B. for every additional 3 1-60 persons 1-60 employees 1 1 L.B. for everv additional I I I 1-60 persons NOTE: 1. The minimum provision shall be for W.Cs. and L.Bs., to serve both sexes (except where facilities are accessible only through private offices) and shall be additional to the required minimum provision specified above. 2. Where facilities for members of the public are required, such facilities shall be additional to and separate from facilities requirid for employees and shall be provided and maintained in clean condition in accordance with these Regulations. [The inclwion of this page is authorized by L.N. 78120021 THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULATIONS, 2000

FOURTH SCHEDULE (Regulation 47) THE PUBLIC HEALTH ACT Self-inspection Check-List SUMMARY SHEET DATE OF REPORT I Hotel MMlW # OF TIMES EXPECTED SECTION UNIT SCORE YES NO Personal Hygiene 1 5 1 12 Employee locker room and Sanitaw Facilities 9 3 Receiving 11 1 Delivery Vehicles- Conveyors 6 1 Dry Stores 10 4 Non Food Store 8 3 Food Preparation Critical and Highly Critical 15 8 Food Preparation: Meats 1 12 1 3 Food Preparation: Fruits and Vegetables 15 6 Food Preparation: Pastry 12 1 Refrigerated Storage1 Holding 18 6 Freezer Storage 9 6 Dining Room and Sewing Area 8 6 Food Service Areas 13 2 Warewashing 16 1 Sanitary Engineering 10 4 Waste Management 19 .4 Entryways, Exits and Exterior Surroundings 3 3 Hot Ranges and Other Eouio. 9 4 Soecialtv Restaurants 1 6 1 1 Bars 7 1 Signature Position [The inclusion of thil page is authorized by L.N.78120021 THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULA TIONS, 2000 FOURTHSCHEDULE,contd. THE PUBLIC HEALTH ACT Action Sheet for Sev-Inspection Check-list WEEK ENDING COMPILED BY Dated this day of , 1999. Minister of Health. [The,inclusion of this page is aulhorimd by L.N 78120021