Sanitation and food premises by-law 2001

2601 NOTICE SANITATION [N FOOD PREMISES BY-LAW (Fuzsuant 10 Sestion 37 of Act Ne § of 1968) Ls hereby nocified lor gencral information that in exareise of the powers con of the Urban Guvernment Act No. § of 1969, e City Co following Sanitanon in Food Premises By-Law red by Section 77 1l of Mbabane nas resolved o mabe the i PURPOSE The erading of foud premises is aimed ac improving the standard of cleanliness and byziene in food premser. This o meant to casure aiso that owners of fovd premises do nof ignore noliees served m terms of the Public Health Act No. 5 of 1959 DEFINITION. “approved” means decermined by the Envisonmenta) H with s byl or any other faw Ith Department to be ia compliance Crade card” ineans the card pusied by & Health Inspector stiowing the srade obtained by that parucular luod premises fallowing au ispection “Grade” neans the rate or class obtained by the food premises alier un inspection. Eaung and Couking Utensils™ includes any Litehen ware, wbleware, glassware, cutlery. urensils criiners. ar other equipmeat with which food or driok comes into couact during storage, preparation. or secving Empleyes™ means any person who handles faod or drink during preparation or serving, or who €ames i cenaet with any eating or cooking wensils, or who is empioyed at any e in a room s which foad or drink s prepared or served Food™ means any raw. cooked or processec edible substance, ice. beverag wiiieh food ur drink 35 prepured or served . or ingredient used or “Hermencully sealed containu”™ means @ contaiver designed and iniended 10 be secure against the €y of macie o ganisms and 1o maintin the commercial sierility of (s conteats afier processing of health” means the officer defined in section 2 of the Public Health Act 5 of uthorized sepresentative. biedical oty 1909 o1 tus “Health mepector” means the officer defined in section 2 of the Public Health Act 5 of 1969, “obile food umir meuns o v mavey ficle mounted food service estblishient designed to be readi; Pessun” include.- () ane nutural person: (o) any company registered as such under any low 1any budy of persons corporats or anineorporate “Porentally hazardous food” mezns any food of ingredient, natural or sythetic. in 2 form capable of supporting growth of infectious of Wxigeme micoorganisms, including Clostridian boralinem, This ierm includes ruw or heat teated f0ods of animal origin, raw seed sprows. and weated foods of olant origin. The tenn dues not welude foods wh bave a pH level of 4.6 or below, S.G.G. NO. 715, FRIDAY, JUNE 22, 2001 Responsible person’ means the owner or a person present in @ faod scrvice establishment ar the time of wspection who 15 e spparent supervisor of the food service esablishment at the tme of jospection If o ndividual is the apparem superviser, then the employee present “Restaurani” means al) establishments and operations where food is prepared and served a a wholesale or retail for pey. or any other establishment or aperation where f00d i prepared and served that is suject to provisioas of the Public Health (Food Hysiens | regulations of 1975 The term docs oot include premises where ice eream ouly is sold ingle service eating and drinking wensils' means cups. continers, lids, closur forks. spoons, surmers, paddles. straws napking, wiappine materials, 1000 articles intended for onc Gme, one person us and then discarded olates, kmves icks, and si “Pushcaris” means a mobile piece of equipment or veliicle which serve ice cream anly 3. INSPECTIONS, REPORTS AND GRADE CARD (1) The Health Inspecion may enier any establishment that 15 subject 10 the provisions of the Public Health (Food Hygiene) regulatians of 1973 far the purpose of carrying out an inspection (2) The Heulth Inspector shall inspect the premises every time he feels it is necessary and he may not paify the owner of the premises about s inention pect the (3} The person respensible for the fond establishment shall pormin the Health Inspector 1o 5 every part of tnc food esiblishment and shall render al) aid aod essistance necessary i rospection (4} The Heslth lospector shail leave o copy of the inspection report and o card or cards showing the grade of the estabiishment with the re onsibie person (5) The Health Inspeetor shall post the Gard in a conspicus where it may be readily obscrved by the public upon entcring delivery window ar delivery d place as determined by him the estathishment throu h (61 1 a single establishment hus oue or more vutside delivery service stations and an internal delivery system, that establishment shall hove a grade card posicd where it may be readily visible i each delivery window or delivery device wpon picking up the food outside the establishment (7} The crade card or cards shall not be remaved by anyone except by a designated Health Juspector. the removal thercof shall constitute an offence 3. LICENCES AND PERMITS (a) No license or permit shall e issued 10« person wntil an inspection by an health inspecior from the Council has beeo curried out o the premuses o deiermine whether the premises comply with the requirements of the Public Health Act 5 of 1964 and relevant regnlations thereal (b Upoa wransfer andior rencwal of the licence ar permit the depariment will be called in w0 inspect the premises again before any transfer o renewal is done o7 effected 4. PUBLIC DISPLAY OF GRADE CARD : There shall be issved 1o ary food establishment 2 grade card. and such grade card shall bz posied by the health inspecto: in & conspicuous place where it may be readily observed by the public upon euterin the food establishment. The responsible person shall be responsible for keeping the. 2rade card posted at the Josution desiznated by the Health Inspecior at all imes. 9 S.GG. NG. 715, FRIDAY, JUNE 22 2601 SOURCES OF FOOD All focd shall bs obuaived from sourcss that comply with all laws r2lating 1o foud and ali the food snould be lzbelied properly. Fusther, all foud items or arucies should be labeilad and the labe) shouid bear the fallowi setails Factual description of the type (i) List of wgradients fii) Weight/ner volume: Giv) Producer’s name and address (v) Due 0s for siorage (vi) Pazking date and hest before date 10. REFRIGERATION AND THAWING (1) All perishubie food shall be stored under a temperawre beiow 10 degrees C (2) The thawing of potentially hazardous foods shuli be done in refrigerated wnits at 2 temperature nol exceeding 43 degrees F (7 degrees C), ar under cold runuing water no warmer than 70 degrees F (21 degrees C), or as o part of the couking process (3) Employees preparing food shall use antibacterial soup, dips or hand suuitisers immediately prior 10 food preparation or shall use clean, plastic disposable gloves or sanitzed iensil during food preparation (4) Food shall be prepared with the least possible manval coatact, with switable wiznsils and on preparation surfaces that have been cleaned and rinsed prior 1o use ceme in contact with patentially hazaidous foods shatl be sanitized (5) Preparations surfaces whi PREPARATION OF FOOD ¢ wushed with potable clean water befors bein (1) Raw fruits and raw vegeubles shall be thoroug cooked or served (2) Poteatially hazardous food requining cooking shall be cooked 1o heat all parts of the food 10 2 temperature of at least 140 degrees F (80 degrees C) except as provided below: (2) Poulury stuffing, stuffed meats, 2nd stuffing contamning meat shall be cooked 10 heat all parts of the food 1o at least 165 degress F (74 degrees C) with no inierruption of the eooking process, and () Pork and any focd containing pork stll be cooked to heat all paris of the food 1o at least 150 degrees F (66 degrees ), and (c) Ground heef and fonds contaming ground beef shall be covksd 1o an mtemal temperaiure at least 155 degrees F (68 degsees Cj; and F 54 () Rare roast beel shali be cocked 10 an ipteral iemperature of ar Jeast 130 degre degrees C) and (e) Rare beef steak shall be cooked o 2 emperature of 130 degrees F (34 degrees C) unlesy otherwise ordered by the immediate consumer. 5.6.G. NO. 713, FRIDAY, JUNE 22, 2001 45 5. RE-INSPECTIONS . (o) Upan request of the respousibie person. a re-inspection mey oe made (b} An inspsction request (o consider the issuance or re-issuance of a wading heence in torms of the Licensing Order 20 of 1973 shall be made at the arkiest convemence of the health inspector (i In the case of fond estabiishments which request an inspection for the purpose of saisin the grade, the health mspecior shal) make an unannouncement inspecticit after the lapse of a teasonabie period of time, not ta exceed |5 days., from the date of the request 6. INSPECTION FORMS The grading of food establishments shall be done on an spection form by a medical officer for health ar heshth inspector. The form shall provide, mter alia. for the following infarmation: 1. The of the establishy me and mailing addres: The name of @ person to whom permit is issucd 3 The permit and score given 4. Standards of consiruciion and operstion. The name and signatwie of te Health Inspector: o Daw 7 GRADING (1) The srading of all food premises shall be based on @ system of scoring wherein all establishments seceiving @ score af at least 90% shall he awarded Grade A: all establishments receiving & score of al least KU% and less than 90% shall be awarded Grade B 2il establishments receiving a score of at least 0% and Tess tan 807 shall be awarded Grade C: all esublishments reesiving & score 1 leasi 60% and less than 70% shzll be awarded Grade D: all eswblishments receiving 2 score of i least 30% and less than 60% shalt be awardec Grade E §21 A food estabiishiment receiving a score of less than S0% shall be uilty of an offence and shall lead 10 a fine or the closure of the business STANDARDS 4ND aPPROVAL OF PLANS (1) Plans drawn to scale ané specifications. for new food service estiblisnments shall be submiticd for review and epproval to the Council prior to imitiating construction wi 10 seale. and specifications shall also be submitted 1o the Council privr 10 canstruction e m Abe dimensions of food preparztion areas, seating capacity or the addinon of 2) Plans dig of ch fnoms 10 exisung faod service establishments 21l include changes selated to the iacrease in ciry or the addian of rooms 31 The plans tequired in terns of (1) and (2} dimensions of (00d preparation areas. seating cap {47 Plans drawn 10 scule and specifications for 3 pratotype “franchised” or “chain® faciliues shall e submined for seview and appicval 10 the Cousicil. 15) Constuction shull comply with appraved plans and specifications $.G.G. NO. 715, FRIDAY, JUNE 22, 2001 434 731 Liguid or uncooked frozen dry e, purpases and products s 1 he used auly for cooking and baking Potentially hazardous foads thar have been caoked and tbew refrigerated shall he reneated capidiy 0 163 degrees (00 degrees € (51 &1l potentialiy hazardous foods, except rare roast bezf, shall not be siored a¢ lemperatures of 140 degrees F (60 degrees C) or above or 45 degrees F (7 degress C) or below except durag necessary periods of proparaiion and serving. Rare roest beef shall be stored at 3 temperarure of al least 130 degrees F (4 degrees C) or above 43 degrees F (7 deziess C) or below. (61 Al potentially hazardous food that is ransported must be mainwined At temperatures a5 stipulated in (5) of this section (7) & metal siem-type thermometer accurate 1o +2 degrees F (+-1 degree €) sball be available 1o chieek food temperatures 12 STORAGE: HANDLING AND DISPLAY OF FOOD (13 All unwrapped or unenclosed food and drink on display shall be protected i such manoer that the direct line from the customer’s mouth to the food shall be intercepted by glass or similar shields or Il be atherwise protected from pulic bandling or other contaminatian. except thal hand opeaing: Pay be permined on counter fronts (2) A beverage sttion staffed with an employee who s serving on a continuous basis is not required 1o provide glass or sumilar shields for beverages. ice and beverage garmishes. Contaminated beverages, ice or beversgs gamishes shall be removed from the beverage staon. This requires standord counter orotector installations o5 all cafeteria counters, salad bars, and similar type service (o prevent conw@mination by cuslomers’ coughing and sneezing. (3% Customer self-service is permitted only under the following conditions:- The buffet-style service is not accepreble anless protective shiclds, equivaleat to cafeteria counter protectors. are provided (0 intercept contamination; however, prowetive shieids are not cequired Tor buffet style service which s provided for a club, organisaticn or privaie 25 2 planned event and from which the public 1§ exciuded. When food is served in this manner. the followmg requirements shall be met (i) Potentially hazardous foods shall be teplaced at least hourly: (un Foud conainers shull be arrsnged copveniently so customers clothing does not come into contet with food {iv) Long handled serving spoons, tongs, ot other uiensils shall be provided and vsed: (v) Al the conclusion of the even, food that has pot been consumed, shall be destroyed (4) Customer self service is when customers are allowed to et 10 & service area. Clean and sanitised tableware other than flaiware, beverage cups and glasses. shall be made availabie or cach retumn twip 15) Family siyie service is when customers elect to participate in the family dining tble type of service. Ordinary sarving dishes 2nd ulensils are accepable (6) Foods, exeept raw vegelables which are to be cooked shall be kept under cover when nol in preparation and serving. Meat and other potentially bazardous foods shall not be stored on the floor, or 1 direct sontact with shelves and racks of cold storage boxes. or permitted lo come i contact With Sisty clothes, newspapers, pasteboard, previously used paper or other contzminated surfices. 1f open dishes and pans containing fod are stacked. food shall be protecied with wax paper or foil. Fond S.6.G NO 715, FRIDAY, JUNE 22, 2001 . 455 transported 10 & restuurant shall nan be served to the general public in the kitchen. 1o the case of drive i restaurens. Al food shall be wrapped or coversd before delivery 1o pavons vehicles o exelude vermun or psects, dusi and other contaminetion (7) Conainers for onjons, slaw, musiard and other condiments shall have covers and be kept covered when ot in use. Sugar shall be dispensed with cither in pour type dispensers or individual Waiters and waitresses shall aveid uppecessary mandimg of food i the process of serving packages (8) The establishment shall be kept free of flies, radents, raaches, ants, and other vermin. Animals and fow! shall bat be permitted in & resteurant, except seeing eys-dogs accompanying blind persons and servics dogs accompanying handicapped people. A1 supplementary means necessary for the climinalion of flies, sueh as the inswliation of flies repellant fans. and the routine use of approved insecticides shall be employed shall be used and all, except emergency floor cleaning, shall sed, such as afer closing, (9) Dustless methods of fioor cleani be. done during those periods whep the least amauni of food and donk is or hetween meals 10) The offering of free vnwrapped fond samples which were prepared by, or served by the establishment on its premises shall be maintained 2t 4 location within sight of and under the immediate supervision of an employee or agent fur the purposes of observing custumer use. 13. ERVING OF FOOD Food once served to a customer shall aor be served again andior left for the next cusiomes Packaged food, other thau potentially hazardous food, that is sull wholesome, may be reserved 14. QUTIOOR DINING (5) No outdoor food serving facilities, stations, or cooking facilines shall be atiowed for lemporary resiaurants excepl equipment sach as portable cocking or serving facilties for service whick is provided Lo 3 chib, organisation or private ndividual as a planned event 2ud from which the pablic is excluded (b) This bye-law shull nat prohibit ourdoor dining. 15. REQUIREMENTS FOR EMPLOYEES sding personal bygiene Requirements of the Public Health (Food Hygiene) regulanons of 1973 of the employees shil) mutatis mutandis apply 1o these bye-laws 16. UTENSILS AND EQUIPMENT 11 Al ceting, cquipment end fixtuses and vsed in connsction with the operation of & resiaus or construcied 4s 10 be easily cleaved apd snall be lept in gaod repar, drinkivg, avd cooking urensils, tables, sinke. cabinels, hoods, sbelves. and other nt shall be so used and / 2) Al surfaces with whieh food o1 drink comes into contact shall copsist of smoath, ot readity comrodible, non toxic materzal, such os stainless stecl phenolic 1esin, marble slibs. or veht wood in which there are no open cracks or joiots whai will collect food particles and shme, readily accessive for cleaning. 5) Shelves, tables, and counters shall not be covered with papes, cardboard, oil. cloth, other sbsorbent material, and shall be free of crevices, Dining table Linen or similar dining table covenngs. if e shall be kept cleza and in gaod repait & S.5.6. NO. 713, FRIDAY, Juy e e 22, 2001 436 7 CLEANING OF EQUIPMENT AND UTENSILS s and other employees in i AN equipment and fixtures shall be kept clean. Al cloths used by n shali be cican all vimes. 20 Allmulii-use eating and drinking viensils stuil be tharoughly washed, rinsed. and subjected 10 ag approved bactericical treament afier each usage The supply of eating and drinking wtensils shall be of sufficient quaniiey (© allow washing, rinsing, sanitising and air drying before use. Al muki use utensiis 2nd similar type pans (not used for wble service) used in the Siorage. preparation coaking o serving of food or drink shall be cleaned and rinsed immediacely after the days’ operations, after each use. or upon which are continuously subjested 10 hizh temperatees do ot require cleaning after each use or day’s use but shall be kept and mamiained in good repur. 31 in addition 1o washing and masing mult use utensils as indicated in paragraph 2 of thi preparation surfaces which come inio contact with potentially hazardous foods and are a0t subjected (o heat during routine cooking operations shall be sanitised ie.g culting boards. 1able tops, knives etci Fi utensils and equipment which are sither 100 large or impractical 10 sanitze i & dishwasting machioe or Gishwashng sink. and those establishunents whick do not have dishwishing equipmeat a spray-o1 ot wipe-on, saniuser may be used. When spray-on or wipe-on are used. the chemical sirengths shall be hose required lor sanitiziog mult-use cating and driokiag utensils 4y Hand washing facilities snall consist of an approved three compartments sink of sufficient size and depih o submerge. wash, rinse and sanitize utensils and shall have splash back protecton od dram buards that ars an integral part of and continuous with the sink. These draw boards shall be of a sufficicn size to accommodate the drainage of buids after being sanitized Air drying of utensils may be accomplished with the use of a drain board, overhead or wall mounted sheives. or with the use of stationary or portable racks tion or oiher poisonous is ubsince containing any cyanide pr g of eating or cocking utens 51 No artiele, polish, or other s matecial shall be used for the cleaning or poli 18. STORAGE AND HANDLING OF UTENSILS AND EQUIPMENT 1) After bactericidal teatment, utensils shall be air-dricd and siored above the foor ip @ clean place. Wherever practicable. containers and wtensils sball be covered or invened or siored in tight, clean cabinets. giasses and cups shall be stored inverled in 2 sanitary manaer. Uteasils and equipment shall he nandled in such a manner as W prevent contamination, and employees shall avoid nandling contact with customers mouths. . clean sarfaces that will come ways, and shelves shall be made of not readily corrodible material, and shall be 3 Spoons. spatwlas. dippers, etc. used for dispensing frozen desserts shall be kept, whea. not in use. 0 dipper weils with runnivg water or stored on a clean surface 4) Single-service utensils shall be purchased only in sanitary containess. shall be stored thereia in clean, dry place unul used, and shall be handled in 4 sanitary manner. Single-service cup dispensers or stmilar devices shall e used when simale-service cups are used. Lauadered table liner and cleaniog clotns sball be stored in a clean place until use 19. DRINKING WATER FACILITIES €1} Facilities for the dispensing of drinking water shall be of an approved samiry design. If water- coohing equipment is installed. it shall be of a type in which ice does Gl come 1o contact with the watcr, 21 If drinking fountaims are provided, they shall be of approved aogle-jet tvpe and shall be kept clean. This by-law shall not be inierpreted as prohibiting the picher service of ice water 3. FRIDAY, JUNE 22, 2001 456 77 CLEANING OF EQUIPMENT AND UTENSILS 1t Al equipment an fixturss shall be kept clean. All cloths used by chefs and otber employe “tite Kischen shali be ciean all times 21 Al muki-use estng and drinking utensils stall be thoroughly washed, rinsed, 2¢ subjecied o a0 d bactericidal treaunent afies each usage The supply of eating and drinking uteusils shall be of sulficient quantity to allow washing, rinsing, sanitising 2ad air drying before wse. All muld use uceasils “except pizza pans and similar type pans (3ot used for wble service) used in the Siorage. preparation cooking o serving o food or drink shall be clzaned and rinsed immediately after the days’ operations. afler each use, or upon which are continuously subjected 10 high temperatures do ot require clzaning after each use or day’s use but shali be kept and mamtained in eood sepair 3¢ In additien to washing and rinsing multi use wtensils as indicated in paragrapb 2 of this bye law, prepuration surfaces which come into contact with poientially hazardous foods and are not subjected (o heat during routine cooking aperations shall be sanitised 2.2 cutling boards. tble 10ps, knives ete For snsils and equipment which are either too large or impractical (o sanidze i dishwashing machine o dishwashing sink. and those establishments whick do not have dishwashing equipment a spray-on o wipe-on, sanitiser may be used When spray-on or wipe-on are used, the chemical sirengths shall be those required for sanitizing muli-use coung and dnaking utensils. 41 Hand washing facilities shall consist of an approved three compartments sink of sufficient size and depih w0 submerge. wash, rinse and Sanitize atensils and shall bave splash back proteciion 20d drau buards that are an integral part of 2nd continuous with the sink. These drain boards sball be of a sofficient size to accommodate the drainage of quids afier being sanitized Air dryivg of wensilé may be accomplished with the use of & drain board. overnead or wall mounted shelves. or with the use of stationary or portable racks 55 No article. polish, or olher subsiance containing any cyanide prepaiaion or other poisonuus magerial shall be used for the cleaning or polishing of eating or cooking uteasils 18. STORAGE AND HANDLING OF UTENSILS AND EQUIPMENT ') After buctericidal ueaueat, uteasils shall be air-dried and siored above the Qloor in a clean place. Wherever practicable. containers and utensiis shall be covered or inverted of stored in n caninets. glasses and cups shall be stored inverted in 2 sanitary manoer. Utensils and equipment shall he fandled in such & manner a3 to prevent contamination, and employees shall avoid handling clean urfaces that will come in contact with customers moatbs . trays, and shelves shall be made of not readily corrodible material, and shall be 21 Drain ra; kept clean 3) Spoons. spatwlas, dippers, eic.. used for dispensing frozen dessers shall be kept, when: aot in use. in dipper wells with runnibg waier or stored on a clean surface. ) Single-service wensils shall be puchased only i saninary coniners. shall be sored therein in a clean, dry phice unul used, and shall be handled in 3 sunitary munner. Single-service cup dispensers or similar devices shall be used when simgle-service cups are used. Laundered table linen and cleaning clotas sball be stored in 3 clean place untit use. 19. DRINKING WATER FACILITIES (1) Facilities for the dispensing of drinking water shall be of ap approved sanjtary design. [f water- cooling equipment is installed. il shall be of 2 type in which ice dogs G come i COBLAct with the water. €20 1f drinking fountains are provided, they shall be of approved aogle-jet tvpe and shall be kept clean. This by-law shall not be interpreted as prolubiting the pitcher service of ice water S.6.G. NO. 717, FRIDAY, JUNE 22, 2007 458 (2) Refuse and garbage shall be disposed off in stundard sized bins ané put in a copvenient place 1zady for collection by the Council refuse erew. 24, CONSTRUCTION OF FOOD ROOMS The construction of food vutlets should be in accordance with the Public Health (Food Hygiene) Regulations of 1973 FOOD UNITS 235, GENERAL REQUIREMENTS FOR PUSHCARTS AND MOBIL) (13 & permit shall be issued by the Council which provides sanitation surveillance for the resimurani 5 commissary from which the pushcart or mobile food Unit. is to operate, it the Council deiermines that the pusheart or mobile food unit complies with these by-laws (21 “The permit shall be posted on the pusheart or mobile food wnit. Grade cards shall not be posted (3) The Council shall be provided with a Jist of locations where ach pusheare or mobile fond unit will operate befors a permit s issucd, (4) Prior 0 initiating food sesvice operations in 4 particular jurisdiction. the operator of the pusheart or mobile food unit shall subnnit to that particular junisdiction such carts or uoits for inspeciion or re inspection to determine compliance with this by-law. (5) Pushearts or mobile food units shall operate in conjuaction with 2 permitted resizurant or commissary and stall report at least daily to the restaurant of commissary for supplies, cleaning and servicing in compliznce widh this Section shall be provided at the restaurant or commissary for siorage of all supplies. The pushcart shall also be stored in an area thet protects ic from dirt, debris, vermin aod other contamination. Water faucets used o supply water for pushcurts and mobile food units shall be protected to prevent contact with chemicals, splash and other sources of contamination. Solid waste Storage @00 liquid waste disposal facilities must also be provided on the Testauranr of commissary premises () All foods shall be obiained from approved sources aod shull be handled in a maaner 50 a5 10 be clean. wholesome, and free from adulteration, (7) Al potentially hazardous foods shall be maintained 2nd shall pot be sold in the pushearts (8) Only single service satng and drinking utensils shall be used ip serving customers. Single- service items must be properly stored and handled (9) Al zarbage and other solid waste shall be stored and disposed of in au approved maner (10) Employees shall be clean as (o their person and food handiing practices. Cleag protective clothing and hair restants are required (11} No person who has 4 communicable or infectious disease that can be transmitied by foods. or who is a carrier of orzanisms that cause such a disease. or who bas a boil. infected wound, of an acnte respiratory infection witn cough and nasal discharge, shall work with @ pashcart or mabile food it ia any capacity in which there is a likelthood of such person contmminating food or food-contact suriaces. with disease-causing organisms or ransmiting the illess 1 other persons cleanable and kept clean and in g00d repair. (12) Al equipment and utensils shall be easily all be kept in @ clean and sanitary condinon and be free (13) The pushcart or mobile foed unit of flies. roaches. rodents, and other vernia S.6.5. NO. 715 FRIDAY, Juy 22, 2008 459 26. OFFENCES fn person who coniravencs any of these hy-lsws shall b committiag an offence and upon conviction. shill be liable Lo & fine nou exceeding 100 or 1 defauh of payment, 1o close dewn businesses ungl tue adverse condnions are rezified €064 22-06-2001 NOTICE ESTATE LATE: JONATHAN M MTHUPHA ESTATE NO. EH320/2000 Notice is herehy given in terms of Secton 52 bis of the Adminisiration of Esuies Ac No 2871902 that the First i Fioal Liguidation Acconnt will lie open i the affice of the Master of the High Count of Swiziland Mbubine for s periog of twenry one. (21) days from the du of publication af this Noger Any person abiecting 10 the zccount may lodge hisser objcction i writing in duplicate with the Master of the Figh Court au any time before expiry of the said periad SIPHIWE MTHUPH Maphalaleni Anglican P. Q. Box Al54 Swazi Plazza Mbabanc €959 22-06-2001 NOTICE ESTATE LATE: TIMOTHY MSIKELWA GAMEDZE ESTATE NO. ES293/2000 Natice s bereby given in terms of Secuion 52 bis of the Administration of Esimtes Act No 2871903 that the Firsi and Final Liguidation Account will lic opea ut the office of the Master of e High Court of Swaziland Mbabane for a period of twenty one (21) days from the date of publication of this Nouce AnJ person ebjeciiug to the account may lodze hisher abjection in wiiting in duplicate with 1z * Master of the Higb Count a1 any ume before expiry of the said perind i LIN4H GAMEDZE P. 0. Box 3010 Mbabane €960 22-66.200) ESTATE LATE: MAKHOSINT SOLOMON SIMELANE ESTATE NO. EL 2001 Deblors and Credtors tu the abovementioned estate are hereby asked o locee their elzims and pay ther debis with tne undessigned within thirty (30) days after the date of publicaucn of this nodee MR NDUNA BR NE P O Box 961 Mbabane S SIMEL. Y35 22-06-200] 5.0.6. NO. 715, FRIOAY, JUNE 22, 2001 460 NOTICT ESTATE LATE: MESAACK SIPHO DLAMINI ESTATE NO.ESL2001 Moliee i hereby given in t2rms of Section 52 bis of the Admipisicatioe of Estates At No. 28/1902 that the First and Final Ligwidation Account will lic open at the offics of the Muster of the High Cous of Swaziland Mbabune for a pesiod of twenty one (210 duys from the date of publication of thes Notics Any person objectng to the account may lodge bisher objection in wribng in duplicate with the v Master of the High Court af any ume before expiry of the said period REJOICE Z. DLAMINI P. O. Box 228 Nalsogano €467 22-06-2001 NOT! ESTATE LATE: DUMSANE ALPHEOUS STMELANE ESTATE NO. ES2I399 Notice 15 hereby iven in temms of Section 32 bis of the Administraton of Esiates Act No. 38 of 1902 {nal the first and fina! liquidacon and distribution Account will liz open for inspection at the office of the Master of the High Couert of Swazi and at Mbabane and the office of the Regionzl Administrator {or 2 period of teenty one (21) days from the date of appesrance of this nolice sy person abjecting to the Account may lodge hisfber objeetion in writing in duplicate witn the Master of the High Court a any lime before expiry of the said pened MLANGEN] & COMPANY Execuniz's Attorneys F. O Box 3311 Manziai €969 22-06-2001 e ESTATE LATE: ENOCK BHUKUSHA CEBE ESTATE NO. EP11/2001 Nolice is hereby given in terms of Section 52 bis of the Adminisisation of Esates Act No 281902 that the First and Final Ligaidation Account will he open at the office of the Master of the High Court af Swaziland Mbabane for o period of tweoty one (21) days from the date of publicauion of this Norice. Any person ohyecting ©o the sceount may lodge his/her objection in wiiting in duplicate with the Master of the High Court at any ime before eapiry of the said period. MERICA P. CEBE P O. Bux 181 Pigg’s Prak