CHAPTER 1 | INTRODUCTION | Back to Top |
1.1 Purpose 1.2 Scope of Application 1.3 Definitions
2.1 Licensing of Food Premises 2.2 Layout 2.3 Kitchens and Food Rooms 2.4 Walls and Ceilings 2.5 Floors 2.6 Floor Drains 2.7 Water Supply 2.8 Handwashing Facilities 2.9 Scullery Facilities 2.10 Toilet Facilities 2.11 Sewage and Waste Water Disposal 2.12 Grease Traps 2.13 Waste Storage 2.14 Ventilation 2.15 Equipment 2.16 Lighting
3.1 Premises and Physical Facilities 3.1.1 The Premises (Other than Food Rooms and Kitchens) 3.1.2 Kitchens and Food Rooms 3.1.3 Water Supply 3.1.4 Handwashing Facilities 3.1.5 Scullery Facilities 3.1.6 Toilet Facilities 3.1.7 Sewerage and Plumbing 3.1.8 Grease Traps 3.1.9 Waste Storage and Disposal 3.1.10 Ventilating Systems in Kitchens and Food Rooms 3.1.11 Ventilating Systems in Restaurants and Factory Canteens 3.2 Equipment, Utensils and Linens 3.2.1 Equipment and Utensils 3.2.2 Linens 3.3 Pest Control 3.3.1 Signs of Pest Infestation 3.3.2 Prevention and Control of Pest Infestation
CHAPTER 4 | SAFE FOOD HANDLING | Back to Top |
4.1 Food Sources 4.1.1 Approved Sources 4.1.2 Prohibited Foods 4.2 Food Receiving 4.2.1 Inspection 4.2.2 Product Identification 4.3 Food Storage 4.4 Food Handling 4.4.1 Thawing 4.4.2 Cooking 4.4.3 Hot Holding 4.4.4 Cooling after Cooking 4.4.5 Reheating of Food 4.4.6 Preventing Food from Contamination 4.5 Food Displaying and Serving 4.6 Time as a Safety Control 4.7 Food Packaging 4.8 Food Transportation 4.9 Food Disposal 4.10 Use of Deep-frying Oil
5.1 Personal Health and Illnesses 5.1.1 Injuries 5.2 Personal Hygiene 5.2.1 Personal Habits 5.3 Training of Food Handlers 5.3.1 Awareness and Responsibilities 5.3.2 Training Programmes 5.3.3 Supervision
CHAPTER 6 | MISCELLANEOUS | Back to Top |
ANNEXES | Back to Top |
APPENDICES: REFERENCE MATERIALS | Back to Top |