Food Safety (Temperature Control) Regulations, 2008 (L.N. 146 of 2008)

B 2185 A.L. 146 ta’ l-2008 ATT DWAR IS-SIGURTÀ FL-IKEL (KAP. 449) Regolamenti ta’ l-2008 dwar il-Kontroll tat-Temperatura fis-Sigurtà ta’ l-Ikel BIS-SA{{A tas-setg[at mog[tija bl-artikolu 10 ta’ l-Att dwar is Sigurtà fl-Ikel, il-Ministru g[all-Politika Soçjali g[amel dawn ir regolamenti li ;ejjin> 1. It-titolu ta’ dawn ir-regolamenti hu Regolamenti ta’ l-2008 dwar il-Kontroll tat-Temperatura fis-Sigurtà ta’ l-Ikel. 2. (1) F’dawn ir-regolamenti, sakemm ir-rabta tal-kliem ma tkunx te[tie; xort’o[ra> “l-Att” tfisser l-Att dwar is-Sigurtà fl-Ikel< “bnin” tfisser ikel li jkun tajjeb g[all-konsum tal-bniedem u li jekk dan jittiekel kif ma[sub mill-manifattur, ma jkunx ta’ riskju g[as-sa[[a. Mhux bnin g[andha tiftiehem skond dan< “faxxa ta’ periklu fit-temperatura” tfisser il-faxxa ta’ temperatura minn 8°? sa 63°?< “ipproçessar” tinkludi t-tisjir< “konsumatur a[[ari” kull min jixtri mhux bil-g[an li jer;a’ jbieg[, jew g[al xi stabbiliment ta’ l-ikel jew g[all-finijiet ta’ negozju tal-manifattura< “produzzjoni primarja” tinkludi l-[sad, it-tbiççir ta’ annimali u l-[lib< “temperatura rakkomandata” tfisser temperatura speçifikata li tkun ;iet rakkomandata skond m’hemm fir-regolament 6< “wirja” tfisser ikel ma[sub g[al konsum ta’ malajr u li jin]amm ;ewwa vetrina jew xi tag[mir b[al dak u li jkun jinkludi ikliet li jkunu ma[suba b[ala buffet< Titolu u bidu fis se[[. Tifsir. Suppliment tal-Gazzetta tal-Gvern ta’ Malta, Nru. 18,264, 13 ta’ :unju, 2008 Taqsima B –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– B 2186 “]mien tal-[]in ta’ l-ikel” tfisser il-perjodu minn meta tibda l-produzzjoni sa tmiem id-data g[al kemm ]mien o;;ett jibqa’ tajjeb, kemm jekk din tkun ma[suba b[ala data “l-a[jar qabel” jew b[ala data ta’ “u]a sa” skond Regolamenti ta’ l-2002 dwar Twa[[il ta’ Tikketti, Pre]entazzjoni u Riklamar ta’ O;;etti ta’ l Ikel> I]da f’dak li g[andu x’jaqsam ma’ xi ikel li ma jkunx me[tie; li tintwera fuqu data g[al kemm ]mien dan jibqa’ tajjeb, dak i] ]mien li matulu l-ikel x’aktarx li jibqa’ bnin. (2) Sabiex ji;i stabbilit jekk xi o;;ett ikunx jinvolvi riskju g[al ikel sikur, g[andha titqies ix-xorta ta’ l-ikel, il-mod kif dan ji;i mani;;at u ppakkjat, kull proçess li l-ikel ji;i su;;ett g[alih qabel ma jing[ata lill-konsumatur, u l-kundizzjonijiet li ta[thom dan ji;i esibit jew ma[]un. 3. (1) {add m’g[andu j]omm f’xi fond, b[ala parti minn xi [idma kummerçjali, xi ikel li x’aktarx isostni t-tkabbir ta’ mikro organi]mi pato;eniçi jew il-formazzjoni ta’ tossini f’temperatura ta’ i]jed minn 8°?> I]da dan m’g[andu japplika g[al ebda ikel li jkun qieg[ed jitwassal bil-posta jew minn kurrier lill-konsumatur a[[ari. (2) {add m’g[andu jibg[at b’ordni postali jew i;orr bil posta jew ma’ kurrier lill-konsumatur a[[ari, xi ikel li x’aktarx isostni t-tkabbir ta’ mikro-organi]mi pato;eniçi jew il-formazzjoni ta’ tossini f’temperatura li x’aktarx tirrendi l-ikel mhux bnin. 4. Id-dispo]izzjonijiet tar-regolament 3 m’g[andhomx japplikaw g[al> (a) ikel li jkun ;ie msajjar jew imsa[[an, li jkun qieg[ed jintwera g[all-bejg[ jew li jkun me[tie; li jin]amm s[un sabiex ikun jista’ ji;i kontrollat it-tkabbir ta’ mikro-organi]mi pato;eniçi jew il-formazzjoni ta’ tossini< (b) ikel li, matul i]-]mien tal-[]in tieg[u, jista’ jin]amm f’temperaturi ambjentali ming[ajr ma dan isir ikel mhux bnin< (ç) ikel li jkun jew li kien g[addej minn proçess ma[sub biex jipprevjeni t-tkabbir ta’ mikro-organi]mi pato;eniçi f’temperaturi ambjentali> I]da d-dispo]izzjonijiet tal-paragrafi (a), (b) u (ç) m’g[andhomx ikunu japplikaw meta l-ikel ikun jinsab f’kontenitur issi;illat sew u dak il-kontenitur ikun infeta[< {tie;a li l-ikel jin]amm kiesa[. E]enzjonijiet ;enerali mir regolament 3. B 2187 (d) ikel li g[andu ji;i misjur jew maturat f’temperaturi ambjentali< I]da dan il-paragrafu m’g[andux japplika ;aladarba jkun intemm il-proçess ta’ tisjir jew maturazzjoni< (e) ikel nej ma[sub g[al aktar ipproçessar, qabel ma dan ji;i ikkunsmat mill-bniedem, i]da biss jekk dak l-ipproçessar jag[mel dak l-ikel bnin. 5. (1) Persuna li ti;i akku]ata b’reat kontra r-regolament 3 (1) tista’ ;;ib b[ala prova illi> (a) kien ;ie rakkomandat li l-ikel g[andu jin]amm f’temperatura speçifika u g[al ]mien li ma jeççedix i]-]mien tal []in tieg[u< (b) dik ir-rakkomandazzjoni tkun ;iet komunikata lilha jew permezz ta’ tikketta fuq l-ippakkjar ta’ l-ikel jew permezz ta’ struzzjonijiet miktubin< (ç) l-ikel f’ebda [in ma jkun in]amm f’temperatura li teççedi t-temperatura speçifikata< (d) l-ikel in]amm f’temperatura li teççedi t-8°? jew fit temperatura rakkomandata, g[al perjodu limitat biss li ma j;ibx l ikel fi stat mhux bnin. (2) {add m’g[andu jirrakkomanda li l-ikel jin]amm f’temperatura speçifikata jew ta[tha u g[al perjodu li ma jkunx jeççedi ]-]mien tal-[]in tieg[u, sakemm dik ir-rakkomandazzjoni ma tkunx imsejsa fuq valutazzjoni xjentifika soda tas-sigurtà ta’ l-ikel f’dik it temperatura speçifikata. 6. (1) {add m’g[andu fil-kors ta’ attivitajiet ;estiti minn negozju ta’ l-ikel i]omm xi ikel f’temperatura ta[t it-63°? f’xi fond fejn jin]amm l-ikel. (2) Persuna li ti;i akku]ata b’reat kontra r-regolament 6(1) tista’ ;;ib b[ala prova illi valutazzjoni xjentifika soda ta’ dak l-ikel f’temperaturi ta[t it-63°? tkun waslet g[all-konklu]joni li dak l-ikel ikun ser jibqa’ bnin, wara li dan ji;i msajjar jew imsa[[an jew jekk l ikel ji;i espost f’wirja g[all-bejg[ f’temperatura kostanti ta[t it-63°?, u g[al ]mien li ma jkunx jeççedi perjodu ta’ ]mien speçifikat u li fil waqt ta’ l-g[emil tar-reat allegat, l-ikel in]amm b’mod li jkun ;ustifikat fil-kuntest ta’ dik il-valutazzjoni xjentifika. Varjazzjoni ’l fuq tat-temperatura ta’ 8°? mill-manifatturi eçç. {ti;iet biex l-ikel jin]amm s[un. B 2188 (3) Persuna li ti;i akku]ata b’reat kontra r-regolament 6 (1) tista’ ;;ib b[ala prova illi l-ikel kien ;ie espost f’wirja g[all-bejg[ g[al ]mien anqas minn sag[tejn u li dan ma kienx qabel ;ie espost f’wirja g[all-bejg[ minn dik il-persuna. 7. (1) {add m’g[andu fil-kors ta’ attivitajiet ;estiti minn negozju ta’ l-ikel i]omm xi ikel li jew ikun nej, u]at b[ala ingredjent jew li ma jkunx ser ji;i su;;ett g[al xi proçess ulterjuri u li x’aktarx isostni t-tkabbir ta’ mikro-organi]mi pato;eniçi jew il-formazzjoni ta’ tossini, f’temperaturi li jwasslu biex dak l-ikel isir mhux bnin. (2) Minkejja s-subregolament ta’ qabel u b’mod konsistenti mas-sigurtà ta’ l-ikel, l-ikel jista’ jin]amm fil-faxxa ta’ periklu fit temperatura g[al perjodi limitati meta dan ikun me[tie; sabiex ji;u akkomodati l-prattiçi ta’ l-immani;;ar matul il-preparazzjoni, it-trasport, il-[]in u l-wirja ta’ l-ikel, i]da dawk il-perjodi ma jag[mlux l-ikel mhux bnin. 8. Persuna li timmanni;;a l-ikel u li tkun responsabbli biex tberred l-ikel, g[andha tberred dak l-ikel malajr kemm jista’ jkun wara l-istadju ta’ ipproçessar ta’ s[ana finali jew l-istadju ta’ preparazzjoni finali, g[at-temperatura li g[andu jin]amm fih. 9. G[all-finijiet tar-regolamenti 5(2) u 8(1), il-pre]enza ta’ valutazzjoni xjentifika tas-sigurtà ta’ xi ikel fi gwida g[al prattika ta’ i;jene tajba li tkun ;iet approvata ta[t id-dispo]izzjonijiet ta’ l-Att g[andha titqies, sakemm ma tin;iebx prova kuntrarja, b[ala prova suffiçjenti li l-valutazzjoni xjentifika tkun wa[da soda. 10. (1) Dak l-ikel li fil-kors ta’ xi [idma kummerçjali jkun ;ie msa[[an u li wara dan ji;i msa[[an mill-;did qabel ma ji;i servut biex jittiekel minnufih jew ji;i espost g[all-bejg[ g[andu, meta jissa[[an mill-;did, jittella’ g[al temperatura ba]ika ta’ mhux anqas minn 70°?> I]da jekk xi ikel partikolari ikun je[tie; li ji;i msa[[an mill ;did g[al temperatura ba]ika ’il fuq minn 70°?, dak l-ikel g[andu jissa[[an mill-;did sa dik it-temperatura og[la. (2) Persuna li ti;i akku]ata b’reat li tkun kisret is subregolament ta’ qabel tista’ ;;ib b[ala prova illi hija ma setg[etx tg[olli t-temperatura ta’ l-ikel g[al i]jed minn 70°? ming[ajr ma jit[assru l-kwalitajiet ta’ dak l-ikel. {tie;a ;enerali dwar ikel li jkun ta’ riskju g[as-sa[[a. Meta l-ikel ji;i mberred. Gwidi g[al prattika i;jenika tajba. Meta l-ikel ji;i msa[[an mill-;did. B 2189 L.N. 146 of 2008 FOOD SAFETY ACT (CAP. 449) Food Safety (Temperature Control) Regulations, 2008 IN exercise of the powers conferred by article 10 of the Food Safety Act, the Minister for Social Policy has made the following regulations> 1. The title of these regulations is the Food Safety (Temperature Control) Regulations, 2008. 2. (1) In these regulations, unless the context otherwise requires> “the Act” means the Food Safety Act< “display” means any food intended for immediate consumption and kept in a cabinet or similar equipment and includes meals intended as buffets< “primary production” includes harvesting, slaughtering and milking< “processing” includes cooking< “recommended temperature” means a specified temperature which has been recommended in accordance with regulation 6< “shelf life” means the period from production up to the end of the date of minimum durability, whether intended as a “best before” date or “use by” date in terms of the Labelling, Presentation and Advertising of Foodstuffs Regulations, 2002> Provided that in relation to a food which is not required to indicate a date of minimum durability, the period for which the food can be expected to remain wholesome< “temperature danger zone” means the range of temperature from 8°C to 63°C< “ultimate consumer” means any person who buys other than for the purpose of resale, or for a catering establishment or for the purposes of a manufacturing business< Citation and commencement. Intepretation. B 2190 “wholesome” means food which is fit for human consumption and if consumed as intended by the manufacturer, it does not pose a risk to health. Unwholesome shall be construed accordingly. (2) In determining whether any matter involves a risk to food safety, regard shall be made to the nature of the food, the manner in which it is handled and packed, any process to which the food is subjected before supply to the consumer, and the conditions under which it is displayed or stored. 3. (1) No person shall keep in any premises, as part of a commercial operation, any food which is likely to support the growth of pathogenic micro-organisms or the formation of toxins at a temperature above 8°C> Provided that this shall not apply to any food which is being conveyed by post or by a carrier to an ultimate consumer. (2) No person shall supply by mail order or convey by post or by a carrier to an ultimate consumer, any food which is likely to support the growth of pathogenic micro-organisms or the formation of toxins, at a temperature which is likely to render the food unwholesome. 4. The provisions of regulation 3 shall not apply to> (a) food which has been cooked or reheated, is on display for sale or needs to be kept hot in order to control the growth of pathogenic micro-organisms or the formation of toxins< (b) food which, for the duration of its shelf life, may be kept at ambient temperatures without rendering it unwholesome< (c) food which is being or has been subjected to a process intended to prevent the growth of pathogenic micro-organisms at ambient temperatures> Provided that the provisions of paragraphs (a), (b) and (c) shall not apply if the food was contained in a hermetically sealed container and that container has been opened< (d) food which must be ripened or matured at ambient temperatures> Provided that this paragraph shall not apply once the process of ripening or maturation is completed< Chill holding requirements. General exemptions from regulation 3. B 2191 (e) raw food intended for further processing, before human consumption, but only if that processing will render that food wholesome. 5. (1) It shall be a defence for any person charged with an offence against regulation 3 (1) if he proves that> (a) it had been recommended that the food is to be kept at a specified temperature and for a period not exceeding its shelf life< (b) such recommendation has been communicated to him either by means of a label on the packaging of the food or by means of written instructions< (c) the food was not kept, at any time, at a temperature above the specified temperature< (d) the food was kept at a temperature above 8°C or at the recommended temperature, for a limited period only which would not render the food unwholesome. (2) No one shall recommend that any food is kept at or below a specified temperature and for a period not exceeding its shelf life, unless that recommendation is supported by a sound scientific assessment of the safety of the food at that specified temperature. 6. (1) No person shall in the course of the activities of a food business keep any food at a temperature below 63°C at any food premises. (2) It shall be a defence for a person charged with an offence against regulation 6 (1) to prove that a sound scientific assessment of that food at temperatures below 63° C had concluded that the food will remain wholesome, after cooking or reheating or if the food is held on display for sale at a holding temperature which is below 63°C, and for a period not exceeding a specified period of time and that at the time of the commission of the alleged offence, the food was held in a manner which is justified in the light of that scientific assessment. (3) It shall be a defence for a person charged with an offence against regulation 6 (1), to prove that the food had been kept on display for sale for a period of less than two hours and had not previously been kept on display for sale by that person. 7. (1) No person shall in the course of the activities of a food business keep food which is either in the raw state, used as an ingredient Upward variation of the 8°C temperature by manufacturers etc. Hot holding requirements. General requirement for food which is a risk to health. B 2192 or which will not undergo any further process and which is likely to support the growth of pathogenic micro-organisms or the formation of toxins, at temperatures which would result in rendering such food unwholesome. (2) Notwithstanding the preceding sub-regulation and consistent with food safety, it is permitted to keep any food within the temperature danger zone for limited periods where necessary to accommodate the practicalities of handling during preparation, transport, storage and display of food, provided that such periods would not render the food unwholesome. 8. A food handler responsible for cooling any food, shall cool that food as quickly as possible following the final heat processing stage or the final preparation stage, to the temperature at which it must be kept. 9. For the purposes of regulations 5(2) and 8(1), the presence of a scientific assessment of the safety of any food in a guide to good hygiene practice which has been approved under the provisions of the Act shall, until the contrary is proven, be considered sufficient evidence that the scientific assessment is sound. 10. (1) Food which in the course of a commercial operation has been heated and which is thereafter reheated before being served for immediate consumption or being exposed for sale shall, on being reheated, be raised to a core temperature of not less than 70°C> Provided that if a particular food requires reheating to a core temperature above 70°C, said food is to be reheated up to this higher temperature. (2) It shall be a defence for a person charged with an offence of contravening the preceding sub-regulation, to prove that he could not have raised the food to a temperature above 70°C without a deterioration of the qualities of that food. Cooling of food. Guides to good hygiene practice. Reheating of food. Ippubblikat mid-Dipartiment ta’ l-Informazzjoni (doi.gov.mt) — Valletta — Published by the Department of Information (doi.gov.mt) — Valletta Mitbug[ fl-Istamperija tal-Gvern — Printed at the Government Printing Press Prezz#Price €0.37 (Lm0.16)