Health Services (Food Hygiene) Regulations

Hralth Sen.;jces (Food HJ•giene) Regalatioru, 1969 He.?.lth Services HEALTH SER \.ICES (FOOD HYGIENE) REGliLATIO~S. 1969 CAP. 44 regs. 1-2 Cap. 44. S.I. 1969/232. IY78/l l I. 1v1acle by the Minister under section IO of the Health Services Cap. 44· Act. 1. These Regulations may be cited as the Health Services (Food Hygiene) Regulations, 1969. PART I Preliminary 2. (I) For the purposes of these regulations " business " includes the undertaking of a canteen, club, school, hospital or institution, v,•hethcr carried on for profit or not; " certificate of exemption ", in relation to a food business, means a certificate for the time being in force and granted in accordance with the prm·isions of regulation 28; " container" includes any basket, pail, tray, package or receptacle of any kind, whether open or closed; " contamination " includes contamination by rodents, dust, flies aP..d other insect:; and by odours, and " contaminated " shall be construed accordingly; " equipment" includes apparatus, furnishings and utensils used for the storage, preparation and distribution of food and drink; " fish " means cooked or uncooked fish (including cured or smoked fish) and includes any other form of sea-food; " food " includes any live or dead animal or fish or part thereof and any other article used for food or drink by man, other than drugs or water, or any other article which ordinarily enters into or is used in the composition or preparation of THE LAWS OF BARBADOS Prinud in Ens-land br Eyre and Spottis"·oodc Limitcd. 2 Saj~ants• Inn, London EC4. by authof'il)' of du: Go,·c-rnmcnt of B:uba<los n·g. 2 CAP. 44 Health Services (Food Hygiene) Regulations 2 human friod or flavouring matters and condiments, in tended for sale, or sold, for human consumption; " food busi11css" has the mcaP.ing assigned to it by regulation 3; " food prcmisl:.5 " means any premises on or from which there is carried on any food business, and includes a stall; " food room " means any room in which any person engages in the handling of food or in the cleaning of equipment for the purposes of a food business, but does not include ( a) a room used as a sleeping place if the only handling of food which occurs in the room is in the course of serving food there to any person occupying it as a sleeping place; (b) a room communicating with a room used as a sleeping place if the only handling of food which occurs in the room is in the course of serving food thei;e to any person (not being a person carrying on a food business at the premises which include the room of a person employed by him) by whom the room is occupit>d as a sleeping place; or (c) a day room in a hospital or in a home for the reception of aged or disabled persons; " meat" means the flesh (including edible offal and fat) of cattle, swine, sheep, rabbits, poultry and goats, which is sold or intended for sale for human consumption, and includes bacon and ham; " open food " means food not contained in containers and so closed as to exclude all risk of contamination; " premises " means a building or part of a building and any forecourt, yard or place of storage used in connection with a building; " preparation ", in relation to food, includes manufacture and any form of treatment, and " prepared " shall be construed accordingly; " stall " includes any stand, marquee, tent or mobile cant~~n. (2) A person shall be deemed for the purpose of these regulations to engage in the handling of food if for the purpose of a food business he carries out or assists in the carrying out of Health Services CAP. 44 3 (Food H ygiene) Regulations any pron:ss or operation in the sale of food or in the preparation, transport, storage, packing, wrapping, exposure for sale, service or delivery of food. (3) For the purpose of thcsc regulations, the supply of food othenvise than by sale, at, in or from any place \\'here foo<l is supplied in the coursc of a business, shall be dr.emcd to be a sale of that food, and references to purchasing and purchasers shall be construed accordingly; and where in connection with any business in the course of which food is supplied the place "·here food is served to customers is different from the place where food is consumed, both these places shall be deemed to be places in which food is sold. 3. (1) In these regulations "food business" means, subject to paragraph (2), any trade or business for the purposes of which any person engages in the handling of food, and includes the undertaking of a canteen, club, school, hospital or institu tion, whether carried on for profit or not. (2) The expression " food business" docs not include any agricultural acti\'ity or ( except so far as the handling of food may be involved in the course of a retail business or in the course of supplying food for immediate consumption) so much of any trade or business as consists of the handling of food at, in or upon (a) any dock, wharf, careenage, public \varehouse or cold store; or ( b) ( except for any requirements relating to the transport and carrying of meat) any premises or place occupied by a carrier of goods for the purposes of his trade or business as such a carrier; or (c) any slaughter-house; or (d) any premises or places occupied by a \vholesaler of raw vegetables and used exclusively for the purposes of his trade or business as such a wholesaler; or (e) any premises which are not used for the storage of open food. THE LAWS OF BARBADOS Printed in Eni:13.nd by Eyre and Spouiswoodc Limit~d. 2 Sujcanu• Inn. London EC4, hr authorit)" of the Govcrnmtnl of Barbados reg. 3 rrgs. 't-G CAP. 44 Health Services (Food Hygiene) Regulations 4 PART II (:meral Requirements 4. ( 1) No food lrnsiricss shall be carried on in any insanitary premises, stall or place or in any premises, stall or place the use of which because of the situation, construction or condition thereof exposes food to the risk of contamination. (2) All multi-use utensils used for pr~paring, scn·ing, eating, or drinking of food shall be thoroughly cleaned after each usage. (3) Single-service containers shall be used once. ( 4) Drying cloths, if used, shall be clean and reasonably dry .md shall be used for no other purpose. ( 5) No article, polish or other rn bstance containing any cyanide preparation or other poisonous material shall be used for cleaning or polishing of any utensil which is used for the preparation, storage or serving of food. (6) Without prejudice to the provisions of the preceding paragra?hs, all containers (including returnable containers) intended for use with food in the course of a food business, whether or not they come into contact, or are liable to come into contact, with food, shall so far as is reasonably practicable, be protected and kept free from contamination. PART III Requirements Relating to Persons Engaged in the Handling of Food 5. A person who engages in the handling of food shall, while so engaged, protect the food from risk of contamination, and in particular, without prejudice to the generality of the foregoing (a) shall not so place the food, or permit it to be so placed,. as to involve any risk of contamination; ( b) shall not in or about any alley, yard, market or stall place any food lower than eight~en inches from the ground unless it is adequately protected by other means from risk of contamination. 6. ( 1) No person shall engage in the handling of food unless Health Scrz:ias CAP. 44 (Food H ;•giene) Regulations he is in possession of a certificate of good health from a registered medical practitioner, and such certificate shall be in such form as may be from time to time prescribed by the Chief Medical Officer. (2) The duration of such a certificate shall extend over a period not exceeding twelve months and shall expire on the 31st clay of December next after issue. (3) Such certificate shall be kept at the place of employment and shall be available for inspection by any authorised officer of the Ministry of Health. ( 4) A person who engages in the handling of food shall, while so engaged (a) keep as clean as reasonably practicable all parts of his person which arc liable to come into contact with the food; ( b) keep as clean as reasonably practicable all parts of his clothing or overalls which are liable to come into contact with the food; ( c) keep any open cut or abrasion on any exposed part of his person covered with a suitable waterproof dressing; ( d) refrain from spitting; (e) refrain from the use of tobacco (including snuff) while he is handling any open food or is in any food room in which there is open food; (/) after using the toilet wash his hands before resumption of duties. (5) No person with any septic or infected cut or abrasion on any exposed part of his body shall engage- in the handling or preparation of food. (6) A person who engages in the handling of open food shall not, while so cngaged (a) carry any food in a vehicle or container along with any article from which there is risk of contamination of the food, or with any live animal or li\·c poultry, without taking all such precautions as are reasonably practicable to avoid risk of contamination, and in particular shall THE LAWS OF BARBADOS Printed in Lnt;"l.ind by Eyre and SpottiswOO\.lc Limi1cd. 2 Sc-rjC"am~• Inn, Lmul1,n £Col. hy authorit~· of the Gm:crrum:nt of Barbados reg. 6 reg. 7 CAP. 44 IJcalth Srnices (Food l(.1' [!,i,,11e1 Regulations f, not allow any live- auimal or liw: poultry to come into contact \\'ith mc:1t or fish; (b'. use for wrapping or rnntai,ning any open food any paper ur other \\'rapping material or container \\·hich is not clean or \\'liich is liable to contaminatt: the food: and in p;trticular shall not allow any printed matcri~l other than printed material designed exclusively for wrapping or containing food, to come into contact with any food other than uncooked vegetables. 7. ( l) Subject to the following provisions of this regulation, as soon as any person engaged in the hand!ing of food becomes a\.vare that he is suffering from any fever, vomiting, diarrhoea, dysentery or other bowel disease,jaundice, persistent cough, any skin disease or any infection likely to cause food poisoning, he shall forthwith give notice of the fact ( a) to the occupier of the food premises, if he is engaged in the handling of food at or from food premises; (b) to the owner of the business, if he is engaged in the handling of food othcrwi~e than at or from food premises; and the owner or occupier, as the case may be, shall, im mediately after being notified of such fact, cause such person to cease work forthwith and notify the Medical Officer of Health of the area in which the said premises or business are situated. (2) \Vhen the person referred to in paragraph ( l) is himself the occupier of the food premises or the owner of the food business, as the case may be, he shall immediately cease work and giv~ notice immediately to the 1vfedical Officer of Health of the area in \,·hich the said premises or business are situated. (3) \Vithout prejudice to the provisions of regulation 6 (I), if a l\kdical Officer of Health or a Public Health Inspector has reason to believe that a person engaged in the preparation or handling of food is suffering from any disease liable to cause food poisoning, he may require such person to submit to a medical examination bv a l\kdical Officer of Health, ,-vho shall issue a certificate stati{1g whether the person is fit or unfit to engage in such work, and if the certificate states that the person is unfit for such \Vork the person shall cease work forthwith. Health Services CAP. 44 7 (Food HJ•giene) Regulations (4) Any person who has ceased work under the preceding paragraphs shall not resume work unless he has obtained a certificate of good health from a :Medical Officer of Health. PART IV Requirements Relating to Food Premises 8. (I) No fresh air intake of any ventilation pipe included in the soil drainage system of food premises shall be situated in a food room. (2) Every inlet into such system situated in any such room shall be trapped. 9. No cistern for the supply of water to a food room shall supply a sanitary convenience otherwise than through an efficient flushing cistern or some other flushing apparatus equally efficient and suitable for the prevention of contamina tion of water supplies. 10. (I) All food premises shall be supplied with sanitary facilities which are, in the opinion of the l\1edical Officer of Health, adequate. (2). Every sanitary convenience situated on any food premises ( a) shall be kept clean and in efficient order; (b) shall be so placed that no offensive odour therefrom can penetrate into any food room. (3) Any room or other place which contains a sanitary convenience shall be suitably and sufficiently lighted and ventilated to the satisfaction of the Medical Officer of Health. ( 4) No room ,vhich contains a sanitary convenience shall be used as a food room. (5) No room which communicates directly with a room or other place which contains a sanitary convenience shall be used (a) for the handling of open food; THE LAWS OF BARBADOS Print('d in En~lanrl hy Eyre a.::.d Sponiswoodc Limited, 2 Scrjt"..anu• Inn, London EC4, by authc:-ity o{ the Govcmm"nt of B~rbado, regs. 8-10 CAP. 44 regs. 11-13 Health Services (Food Hygiene) Regulations 8 ( b) for the cleaning of equipment for use in any food business in the course of which open food is handltd. (6) There shall be affrxeq and maintained in a prominent and suitable position near every sanitary convc1.icnce situated on any food premises -a clearly legible notice requesting users to wash their hands after using a convenience. 11. (I) Subject to the provisions of any certificate of exemption, a supply of water sufficient in quantity to enable these regulations to be complied with shall be provided and maintained in all food premises. (2) Any supply of water provided for the said purposes shall be clean and wholesome. 12. ( 1) Subject to the prov1S1ons of any certificate of exemption, in all food premises suitable and sufficient washhand basins for the use of all persons engaged in the handling of food on those premises shall be provided and maintained in a position conveniently accessible to such persons. (2) Subject as aforesaid, there shall be provided and main tained for every such washhand basin an adequate supply of water. (3) At or near every washhand basin available for the use of such persons as arc mentioned in paragraph (I) there shall be provided and maintained for the use of persons engaged in handling of food on the food premises adequate supplies of soap or other suitable detergent, nail brushes and clean towels or other suitable drying facilities, whi.ch shall be used only for securing the personal cleanliness of such persons. ( 4) All washhand basins so available shall be kept dean, and any taps in connection therewith shall be kept clean and in. efficient working order. 13. Suitable and sufficient bandages, dressing and antiseptic for first-aid treatment shall be provided and maintained in all food premises, in a readily accessible position, for the use of persons engaged in the handling of food on those premises. Health Services (Food lfj•gienc) Regulatiom CAP. 44 regs. 14-17 14. Except where adequate provision is made elsewhere than in a food room, suitable and sufficient cupboards or locker accommodation shall, subject Jo the provisions of any certificate of exemption, be provided and maintained in all food premises, other than food premises in ,d1ich no open food is handled, for the clothing and footwearnot worn during ,vorking hours of all persons engaged in the handling of food on those premises. 15. ( 1) Subject to the provisions of any certificate of exemption and to the provisions contained in paragraph (2) (a) there shall be provided and maintained to the satis faction of the Medical Officer of Health in all food premises suitable and sufficient sinks or other facilities (not being washhand basins mentioned in paragraph (3) of regulation 12) for washing food and equipment used in the food business; ( b) for every such sink or other facility there shall be pro vided and maintained to the satisfaction of the Medical Officer of Health an adequate supply either of hot and cold "·ater or of hot water at a suitably controlled temperature, but a supply of cold water shall be sufficient for any sink or other facility not used for any other pur pose than the washing of fish, tripe, animal casings, fruit or vecretables · b ' (c) all sinks and other facilities available for the said pur poses shall be kept clean and in efficient working order; (d) there shall be provided and maintained for use at all such sinks and other facilities adequate supplies of soap or other suitable detergent and clean cloths or other adequate and suitable cleaning and drying facilities. (2) Nothing contained in paragraph (I) shall apply in rela tio,1 to food premises where open food is not handled. Hi. Suitable and sufficient means of lighting shall be pro vided in enry food room, and every such room shall be suitably and sufficiently lighted to the satisfaction of the :rvkdical Officer of Health. 17. Except in the case of a humidity-controlled or tempera THE LAWS OF BARBADOS Print('d in Lnrb,nd by Eyre and Spottis""'·oodc Limitet!, 2 Scrjcanh" Inn, London F..C-t. by au1hori1,· of the Go·w:mmcnt of Bubados. CAP. 44 regs. 18-20 Hra!lh Services (Food HJ•gime) Rrg11lations JO turc-rnntrollcd chamber, suitable and sufficient means of wntilation shall be provided in every food room, and suitable ancl sufficient ,-cntilation shall be maintained there to the sati~faction of tl1e 1v1edidl Officer of Health. 18. ( l) No food room shall be used as a sleeping place, and no sleeping place shall be used as a food room. (2) Subject to the provisions of any certificate of exemption, no food room ,,·hich communicates directly with a sleeping place shall be used for the handling of open food. 19. ( 1) The walls, floors, doors, windows, ceiling, woodwork and all other parts of the structure of every food room shall at all times be kept clean and shall be kept in such good r>rder, repair and condition as to (a) enable them to be effectively cleaned; and ( b) prevent, so far as is reasonably practicable, any risk of infestation by rats, mice and insects and the entry of birds. (2) \\'here at any time after the coming into operation of these regulations any works affecting the structure (other than mere removal of part of the structure) are executed, the structure affected by such works shall after completion of the works be such as to ( a) enable it to be effectively cleaned; and ( b) prevent, so far as is reasonably practicable, any risk of infestation by rats, mice and insects and the entry of birds. 20. No refuse or filth, whether solid or liquid, shall be deposited or allowed to accumulate in a food room except so far as may be unavoidable for the proper carrying on of the trade or business, and any such refuse or filth shall be removed as soon as is practicable, and in any case before the end of each working day. Ii, .,:tii" ,,,rr·i,, ., CAI'. 44 11 J·~Ji,d I f.J.f!i1 ,1r ; Rr f ,/1° 1tir•n1 ···--·------------ -- . -·---- ---- P:\RT V Rir;uirm,rn/5 i,,!atin,; f:J Siri/{, 21. 1. I: Evt·r-y stall from wJ1ich a li,od businc~, i, <':mi('cl on sh:tll (o·: subject to tlie proYisions of any certificate of exemption, bear con'ipicunu~ly t 1:e 11ame and address of the person carrying on the business; (b) to the s:iti~faction of the l\kciical Ofiicer of Health be kept clean and in such good order, repair and condition ,,s to enable it to Le dkctively cleaned; and (c) be provided with suitable and suflicient means oflighting and shall be suitably and sufficiently lighted to the satisfaction of the :Medical Officer of Health. (2) No such stall shall be used as a sleeping place. 22. ( 1) Every stall from \\'hich meat or fish is sold or exposed for sale for human consumption ( a) shall (if not in an enclosed and co,·ered market place) be suitably co,·crcd o,·er and be screened at the sides and Lack thereof in such a manner as to prevent any mud, filth or other contaminating substance from being deposit eel uµon z.ny meat or fish therein; (l,) shall be prO\·idecl with a sufficient number of suitably covered receptacles for waste trimmings, refuse and rubbish. (2) Any such receptacle shall be constructed of impervious materials or shall be replaced a$ often as may be neccssa0· to prevent the accumulation of obnoxious matter, and shall be kept apart from any meat or f:sh intended for sale. (3) EYCry person engaged in the handling of meat or fish from any such stall shall place all waste trimmings, refuse or rubbish in the receptacles provided therefor. 23. Subject to any certificate of exemption, there shall be provided and 111aintaincd for use in connection with every food business which is carried on from a stall and which consists TIIE LAWS OF BARBADOS r,iutcd in f.nr.land hy F.yrc 2.ad Spotti~wooclc Limitrd, 2 ScrjcJl1ls' Inn, Loridou £C;, l>y autli.)nty of the Go"·nnrncnl of B.t.rbJdos CAP. ,g Health Servias (Food H ygime) Regulations 12 \\'holly or partly of the supply of open food for immediate consumption (a) an adequate ;supply of ckan and ,\·holcsome water; (b) adcqH.atc supplies of soap or other suitable dt'tergent, nail brushes and clean towels or other suitable drying facilities, which shall be used only for securing the personal cleanliness of persons working at or about the food business; ic) rnitable and sufficient sinks or other facilities for washing food and equipment used in the food business, such sinks and other facilities to be kept in efficient ,vorking order and to be provided with adequate supplies of water, soap or other suitable detergent and of clean cloths or other suitable cleaning or drying facilities. PART VI Requirements Relating to tlze Trans/1ort and Canying of A1eat and Fish 24. (I) The following provisions shall apply with respect to all vehicles used in the course of a food business for the transport of rneat and fish or either of them, being meat and fish which is open food (a) except in the case of a closed van, the vehicle shall be covered by cam·as or other ,.. ,ashable material supported on frames or poles so as to enclose completely that part of the vehicle in which meat or fish is placed, and so far as is reasonably practical the cover shall not be allowed to come into contact with the meat or fish; (b) the floor shall be impervious and fitted with moYable duck boards in such a manner as to prevent the meat or fish or its wrappings from touching the floor of the vehicle; (c) any receptacle or duck board in or on which the meat or fish i" placed and such parts of any slings, implements or other equipment used for the loading or unloading of meat or fish as come in contact with the meat or fish or its wrappings shall be kept clean and in a proper state of repair; 111,t!tl, Sm·ias CAP. 44 (Food J{rgiml') Regulations regs. 25-26 (d) every such vchiclr shall be provided with t! sufficient number of suitable receptacles to contain separately all off al ( other than offal that has not bren detached from the <:areas~) transported in the vehicle, which receptacles shall be constructed of imper\'ious materials kept clean and in such good order, repair and condition as to enable them to be thoroughly cleaned; (e) no offal shall be transported in any such vehicle except in the separate receptacles provided therefor: Provided that sub-paragraphs (a) and (b) shall not apply in relation to the tra1~sport of meat and fish on isolated occasions in the course of the business of a carrier if the meat or fish is adequately protected by suitable material from the risk of contamination. 25. Every person who in the course of a food business carries meat and fish or either of them, being meat and fish which is open food, other\\'ise than in the course of distribution by a retailer to his customers, shall while so engaged wear a clean and washable overall, and, if the meat or fish is liable to come into contact \\'ith his neck or head a clean and washable head covermg: Provided that this regulation shall not apply in relation to the transport of meat and fish in the course of a business of a carrier in \\'hich the vehicle used for the transport is not ordinarily used for the transport of meat and fish if the person carrying the meat or fish takes all such other precautions as are reasonably practical to prevent the meat or fish coming into contact with any exposed part of his person or with any clothing other than an overall. 26. ( l) A Public Health Inspector may at all reasonable times enter any premises and inspect and examine and may in any street or other public place inspect and examine, any food sold or exposed for sale or deposited in any place, or in the course of transmission for the purpose of sale, preparation or manufacture for sale. (2) A Public Health Inspector may condemn and seize and carry away or cause to be carried away any food which appears to him to be diseased, unsound, unwholesome or unfit for THE LAWS OF llARBADOS Printed i11 Enc-l,u1J by Errc aud SpottiswOvdc Limited, 2 Sc:jcants" hm, Lonrlvu £.C-J, by author-ity of the Gow:rnmcnt of Ba.rLa<lo~ reg. 2G Cap. 265. CAP. 44 Health Services (Food 1-/ J•gicnc) Regulations 14 human consumption and may cause any such food to be destroyed or otherwise disposed of. (3) Where the Public Health Inspector is not in possession of a certificate denoting his competency for the inspection of meat and other foods, he shall not have the power to order the food to be destroyed or otherwise disposed of, but such an order may be made by another Public Health Inspector possessing such a certificate or by a Medical Officer of Health. ( 4) The expenses incurred in destroying or otherwise disposing of any food condemned in accorda!1ce \\'ith the pro visions of this regulation shall be a debt due by the owner of the food and may be recovered on an information laid by or on behalf of the person by whom such expenses were incurred in a summary manner before a magistrate from the owner or from the person who is in possession of such food. (5) No person having in his possession any food which is diseased, unsound, unwholesome or unfit for human consump tion shall give, sell or consign any such food to any other person or to any firm, business, organisation, institution or association. (6) Every person having in his possession any food which is diseased, unsound, unwholesome or unfit for human consump tion shall destroy or dispose of such food to the satisfaction of the 1kdical Officer of Health: Provided that any such person may request the Medical Officer of Health or a Public Health Inspector to remove and dispose of any such food, and the Medical Officer of Health or Public Health Inspector shall cause it to be removed and dis posed of, and such person shall pay a reasonable sum for such removal and disposal. (7) The proof that any food \\'as not sold, exposed or deposited or in course of transmission for the purpose of sale, preparation or manufacture for sale or \\'as no~ diseased, unsound, unwholesome or unfit for human consumption shall rest upon the person alleging the same. (8) Nothing in this regulation shall affect or be construed as affecting any provision of the :Markets and Slaughter-houses Act or any regulations made thereunder or the exercise of any powers conferred by or under the said Act upon any person; and l.'i Health Srrviccs (Food l{Jgienr) Rrgulalions CAP. 44 regs. 27-28 "·here any prO\·ision of the said Act or regulations made there under is at variance ,-vith .any provision of this regulation, the provisions of that Act or of such regulations shall prevail. PART VII Administrative Provisions 27. (l) No person shall carry on a food business until he has registered such food business with, and has received a licence permitting him to carry on such food business from, the Medical Officer of Health of the area in which it is intended to carrv on such food business. ' t2) The licence shall expire on the 31st day of December next after the date of issue, but may be suspended or withdrawn at any time by the Medical Officer of Health upon the violation of any provisions of these regulations by the person to whom the licence h-ls been granted or by his agent, if any, in charge of the food business. (3) The licence shall be displayed in some conspicuous place in the food premises, and if the licence is removed: damaged, hidden or obscured or allowed to become illegible, the person to whom the licence has been granted and his agent, if any, in charge of the food business, shall be guilty of a breach of this regulation. ( 4) If a licence to carry on a food business is refused, sus pended or withdrawn, the proprietor of the food business or his ;,went as aforesaid may appeal to the magistrate for the clistrict i; which such food business is carried on, and the magistrate shall make such order concerning the licence as appears to be just and equitable. 28. ( 1) In granting a licence to carry on a food business, a Medical Officer of Health may grant a certifir:ate to the effect that compliance with any of the provisions of the regulations specified in paragraph ( 4) cannot be reasonably required with respect to the premises in which it is intended to carry on such food business or to any activities carried on therein, and those THE LAWS OF BARBAnos p 1 jn;,("d i~ E:~~land l;y Eyre." and Spotti!>woodc Limited. 2 Srrjranh' Jun, London EC4. by aUlhurity of the Go,·rrnmrnt of B;a.rLados CAP. 44 regs. 29-30 I !cal tit Srrrirc.i (Food ll)'gicne) Rrgufotio/1\ 16 premises shall be exempt from the provisions mentioned in the licence. (2) Such a ~ertificate of exemption shall not be granted by a i\!eclical Officer of Health \\'ith respect to any food premises unless he is satisfied that by reason of restricted accommodation or other special circumstances affecting the premises it is reasonable that such a certificate should be in force with respect thereto. (3) Any such certificate of exemption may be withdrawn by the Medical Officer of Health if at any time he ceases to be satisfied as aforesaid. (4) The provisions of the regulations referred to in paragraph ( l) are, paragraph ( l) of regulation 11, paragraphs ( l) and (2) of regulation 12, regulation 14, sub-paragraphs (a) and (b) of regulation 15 (1), paragraph (2) of regulation l& and sub paragraph (a) of regulation 21 (1). 29. ( 1) If the occupier of any food premises fails to com;ily ,-vith the requirements of these regulations with respect to the structure of, or provision of fixtures at or in, the food premises, he shall be guilty of an offence under these regulations. (2) If the owner or the person in charge of any food business fails to comply with the requirements of these regulations as to the provision of any equipment (including cloths, towels, or other drying facilities and soap or other detergents) on the food premises where such business is carried on, he shall be guilty of an offence under these regulations. (3) If any person engaged in the handling of food fails to comply with any provision of these regulations, other than a provision referred to in paragraphs ( l) and (2), or if the occupier of any food premises, or the owner of any food business, or any other person for the time being having the control or management of a food business, fails to take all reasonable steps to secure compliance therewith by any person employed by him or under his control, he shall be guilty of an offence under these regulations. 30. Any person guilty of an oflence under these regulations !lea/th ScrviceJ CAP.H 17 (Food IJ ygie11e) Regulations reg. 3C shall be liable on summary conviction to a fine of five thousand dollars or to imprisonment for twelv2 months, or to both such fine and imprisonment, and, in the case of a contiuuing offence, to -i further fine of two hundred pollars for each day or part of a dav during- which the offence continues after a conviction is first ~btained. THE LAWS Of' BARBADOS Printc:<l ln [111;:lAt..:! br Lyr( and SpouiswooJc Lirnitrd, 2 Scrjcanu' Inn, London lC-4. h)· authority of the: Govumncnt of n ... rLaCos S. J. '. "7:1 ·II I.