Description
FOOD BUSINESS (URBAN COUNCIL) BY-LAWS
ARRANGEMENT OF BY-LAWS
By-law Page
PART I
PRELIMINAR
Y
1........Citation ............................ ... ... ... ... ... ... ... ... ... Y 3
2........Application ......................... ... ... ... ... ... ... ... ... ... Y 3
3........Interpretation ................... ... ... ... ... ... ... ... ... ... ...
V 3
4...................Interpretation of food business ... ... ... ... ... ... ... ...
PART II
GENERAL REQUIREMENTS RELATING TO FOOD
BUSINESSES
5.......................Cleanliness and repair of food premises ... ... ... ... ... ... ... V 6
6...................Cleanliness of equipment, etc . ... ... ... ... ... ... ... ... ... ... Y 6
7................................Prohibition of preparation of food in domestic premises ... ... ... ... Y 6
7A.................................Prohibition of non-permitted colouring matter on food premises ... ... ... Y 7
8..............................Prohibition of use of food rooms for dwelling purposes ... ... ... ... ... V 7
9.....................Restriction on spitting ... ... ... ... ... ... ... ... ... Y 7
10...........................Protection of food from risk of contamination ... ... ... ... ... ... Y 7
11..............Storage of open food .......... ... ... ... ... ... ... ... ... ... ... Y 7
12................Transport of open food ........ ... ... ... ... ... ... ... ... ... ... Y 8
13. Restriction on the use of open spaces ... ... ... ... ... ... ... ... ... Y 8
14..................Use of wet refrigerators, etc. ... ... ... ... ... ... ... ... ... ... Y 8
15. Cleanliness and repair of food rooms ... ... ... ... ... ... ... ... ... Y 8
16. Accumulation of refuse in food rooms ... ... ... ... ... ... ... ... ... Y 9
17......................................Certain tables, etc. to be surfaced with hardwood or impervious material ... Y 9
is...........................Prevention of lying or sitting on certain tables, etc . ... ... ... ... ... ... Y 9
19....................Sterilization and storage of utensils ... ... ... ... ... ... ... ... ... Y 9
20................Cleansing of napkins, etc . ... ... ... ... ... ... ... ... ... ... ... Y 9
21. Prevention of contamination by contact with clothing ... ... ... ... ... ... Y 9
22..............Personal cleanliness .......... ... ... ... ... ... ... ... ... ... ... Y 10
23. Immunization of persons engaged in food businesses against certain diseases ... Y 10
24. Prohibition of employment in food businesses of persons not immunized against
certain diseases ......................... ... ... ... ... ... ... ... Y 10
25. Restriction on employment of persons likely to spread diseases Y 11
26. Inspection books, etc . Y11
27. [Cancelled] ... ... ... ... ... ... ... ... ... ... Y12
28. Horse flesh to be labelled as such Y12
29. Prohibition against the collection of shell fish in certain places Y12
By-law Page
PART 111
PROHIBITED AND RESTRICTED FOODS
30. Prohibition of the sale, etc. of articles specified in the First Schedule ... ... ... Y 12
31. Restriction on the sale, etc. of articles specified in the Second Schedule ... ... Y 12
PART IV
LICENSING OF CERTAIN FOOD BUSINESSES
32..................Licensing of food businesses ... ... ... ... ... ... ... ... ... ... Y 14
33..............Application for licence ...... ... ... ... ... ... ... ... ... ... ... ... Y 16
34..................Conditions for issue of licence ... ... ... ... ... ... ... ... ... ... Y 17
34A. Additional requirement for issue of licence for siu mei and lo mei shops ... ... Y 19
34B......................Compliance with fire safety requirements ... ... ... ... ... ... ... ... Y 19
35....................................Restriction on alteration of premises or fittings after grant of licence ... ... Y 19
PART V
OFFENCES AND MISCELLANEOUS
36..............Offences and penalties ..... ... ... ... ... ... ... ... ... ... ... ... Y 19
37................................Name in which proceedings for offences may be brought ... ... ... ... Y20
First Schedule- Prohibited Foods ............... ... ... . ... ... ... ... Y 20
Second Schedule. Restricted Foods .............. ... ... ... ... ... ... ... ... Y 20
Third Schedule. Licensing Fees .............. ... ... ... ... . 1 . ... ... Y 21
Fourth Schedule. Apportionment of Space in Restaurants ... ... ... ... ... ... Y 24
Fifth Schedule. Apportionment of Space in Restaurants and Factory Canteens ... ... Y 24
FOOD BUSINESS (URBAN COUNCIL) BY-LAWS
(Cap. 132, section 56)
[11 November 1960]
PART I
PRELIMINARY
1. These by-laws may be cited as the Food Business (Urban
Council) By-laws.
2. These by-laws apply to the Urban Council area only.
3. (1) In these by-laws, unless the context otherwise requires
,lair conditioning plant' includes any kind of mechanical ventilation
system which contains a device for reducing or increasing the
temperature of the air in any building, or any part thereof, below or
above the temperature of the external air;
'bottled' means contained in an unopened hermetically sealed bottle,
tin or container;
'Council' means the Urban Council;
'food business' has the meaning assigned to it in by-law 4;
'food premises' means any premises on or from which there is carried
on any food business, and the expression 'premises' includes a
vessel and a stall;
'food room' means any room, (being, or being part of, any food
premises) where any person engages in the handling of open food
or in the cleaning of equipment for the purposes of a food
business, but does not include a room in which the only handling
of food which occurs is in the course of serving food for
consumption therein;
Iatrine fitment and 'Iatrine' have the meaning assigned to them by
regulation 2 of the Building (Standards of Sanitary Fitments,
Plumbing, Drainage Works and Latrines) Regulations;
'meat' means the flesh of
(a) cattle (including buffaloes), goats, sheep and swine; and
(b)horses, mules, hinnies and donkeys, if the same is intended for
human consumption;
,,open food' means
(a) uncooked perishable food; and
(b)food which is not contained in a container of such materials,
and so closed, as to exclude all risk of contamination,
but does not include raw vegetables and uncut fruit or any food
which has to be subjected to a process of milling; refining or
cooking (other than food specified in paragraph (a) and food in the
course of preparation) for the purpose of rendering it fit for human
consumption;
'preparation', in relation to food, includes manufacture and any form of
cooking or other treatment or preparation for sale;
'proprietor means the owner of, or the person for the time being
appearing to have charge of, a food business, and, in the case of a
licensed food business, the licensee thereof;
',sanitary fitment includes any kind of ablution or sanitary facility;
',shell fish' means molluscs and crustaceans;
'soil drain' means any pipe or gutter which receives soil matter or which
receives waste from a sanitary fitment;
,,soil fitment' has the meaning assigned to it by regulation 2 of the
Building (Standards of Sanitary Fitments, Plumbing, Drainage
Works and Latrines) Regulations;
',stall' includes any stand, marquee or mobile canteen, and any vehicle
whether movable or not, which is used for the sale of food;
-vending machine' means a coin-operated automatic vending machine.
(2) A person shall be deemed for the purposes of these by-laws to
engage in the handling of food if, for the purposes of a food business,
he carries out or assists in the carrying out of any process or operation
in or in connexion with the sale of food or in the preparation, transport,
storage, packing, wrapping, exposure for sale, service, or delivery of
food.
(3) For the purposes of these by-laws, the supply of food,
otherwise than by sale at, in or from any place where food is supplied in
the course of a business shall be deemed 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 where food is served to
the customers is different from the place where the food is prepared,
both those places shall be deemed to be places in which food is sold.
(4) In determining for the purposes of these by-laws whether
any matter involves risk of contamination to any food, regard shall
be had to the extent to which contamination in the respect in
question is immaterial because of-
(a) the nature of the food;
(b) the manner in which the food is packed; or
(c)any process to which the food is to be subjected before sale
to the consumer, being a process to which food of that
nature is normally so subjected.
4. (1) In these by-laws, unless the context otherwise requires,
the expression 'food business' means, subject to the succeeding
provisions of this by-law, any trade or business for the purpose of
which any person engages in the handling of food or food is sold by
means of a vending machine.
(2) The said expression does not include any agricultural
activity, any canteen in any naval, military or air force establishment
or provided in any school or work place (other than a factory
canteen referred to in by-law 32) for the use exclusively of the
pupils of the school and the persons employed in the work place,
respectively, any club 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 or wharf,
(b)except in the case of any business involving the transport
of meat, whether cooked or uncooked, any premises or
place occupied by a carrier of goods for the purposes of his
trade as such a carrier;
(c) any slaughterhouse;
(d)any premises or place occupied by a wholesaler of raw
vegetables and used exclusively for the purpose of his trade
or business as such a wholesaler;
(e) any premises which are-
(i) used exclusively for the storage of food manufac-
tured and packed by the occupier thereof, and
(ii) situated outside the curtilage of the premises used
for the manufacture or packing of that food; and
(iii) not used for the storage of any open food; or
any warehouse, other than a warehouse in which articles of
food are stored under refrigeration.
PART 11
GENERAL REQUIREMENTS RELATING TO FOOD 'BUSINESSES
5. (1) Every person who carries on any food business shall,
at all times, cause the walls, floors, doors, windows, ceiling, wood-
work and all other parts of the structure of any food premises used
by him in the course of such food business to be kept clean and free
from noxious matters, and to be kept in such good order, repair and
condition as to-
(a) enable them to be effectively cleaned; and
(b)prevent, so far as is reasonably practicable, infestation by
rats, mice and insects and the entry of birds.
(2) No person engaged in any food business shall place, or
permit to be placed or to remain placed, any furniture or equipment,
other than such as can be moved without difficulty by one man, so
near to any wall in any food premises as to obstruct access to any
part of such wall, or such furniture or equipment, for the purpose of
the cleaning of the same.
(3) No person engaged in any food business shall knowingly
suffer or permit-
(a)in any food premises, the presence of rats, mice or insects;
or
(b) in any food room, the presence of live birds or animals.
(4) If it appears to the Council on the report of any health
officer or any health inspector that any food premises, or any part
thereof, are or is, by reason of uncleanliness or structural repair or
condition, in such a state as to be unfit for use in any food business,
the Council may cause a notice to be served upon the proprietor of
such food business requiring him to cleanse, disinfest, limewash,
repair or modify such food premises, or such part thereof, in such
manner and within such time as may be specified in the notice and
as may, in the opinion of the Council, be necessary to render such
premises or such part thereof fit for use as food premises.
(5) Where any proprietor fails to comply with any of the
requirements of a notice served under paragraph (4), the Council
may cause such work as may be necessary to comply with the
requirements of the notice to be carried out, and may recover any
expenses incurred thereby from the proprietor.
6. Every person who carries on any food business shall, at
all times' * cause all furniture, articles, equipment and utensils with
which food comes into contact, or is liable to come into contact, in
the course of such business to be kept clean and free from noxious
matters and in proper repair and free from cracks or chipping.
7. No person shall, for the purposes of any food business,
give out any food, or arrange for or permit the giving out of any
food, for preparation or packing by another person on or about any
domestic premises.
7A. (1) No person engaged in any food business shall place or
store or cause or permit to be placed or stored on any food premises
any colouring matter for use in food which is not a permitted
colouring matter.
(2) In this by-law, 'permitted colouring matter' means any
colouring matter, or a combination of more than one thereof,
specified in the First Schedule to the Colouring Matter in Food
Regulations.
8. (1) No person shall use, or permit the use of, any food
room for the purpose of a dwelling place.
(2) No person shall use, or permit the use of, any dwelling
place as a food room.
9. (1) No person shall spit in any food room, and no person
shall spit in any other part of any food premises except into a
spittoon or other receptacle provided for that purpose.
(2) Where the proprietor of any food business provides in any
food premises spittoons or other receptacles, he shall cause each
such spittoon or receptacle to contain disinfectant fluid and to be
cleansed, and the fluid renewed, not less than once in every 24 hours.
(3) In the case of any food business in respect of which a
licence is required under the provisions of Part IV, the proprietor
thereof shall, unless exempted in writing by the Council, cause one
or more notices, prohibiting spitting and written in English and
Chinese, to be continuously displayed in a conspicuous manner in
every food premises.
10. Every person engaged in any food business shall, while so
engaged, take all such steps as may be reasonably necessary to
protect the food from risk of contamination and deterioration, and,
in particular and without prejudice to the generality of the foregoing,
no person shall-
(a)so place, or cause, suffer or permit any other person so to
place, any open food as to involve any risk of the con-
tamination or deterioration thereof, or
(b)wrap up or otherwise bring any open food into direct
contact with any printed newspaper or unclean paper or
wrapping material.
11. (1) No person shall, in the course of any food business,
store (including display for sale), or suffer or permit the storage of,
any open food, other than uncooked perishable food, except in a
suitable container so designed and constructed as to prevent, so far
as is reasonably practicable, the access of dust, insects or vermin:
Provided that nothing in this paragraph shall be construed to
prevent such reasonable exposure of food as may be necessary in the
course of carrying on the business.
(2) No person shall knowingly suffer the existence of any dust,
insects or vermin within any such container.
12. No person shall, in the course of any food business,
transport or cause, suffer or permit to be transported, any open
food in the open air, except so far as may be necessary for the
purpose of loading or unloading any vehicle or container, unless
such open food is adequately protected by suitable material from
risk of contamination or deterioration.
13. (1) No person shall, for the purpose of any food business,
use, or cause, suffer or permit to be used, any yard, alley, street, open
space, roof top or open deck space for the preparation or storage of
open food or for the washing, cleansing or storage of any equipment
or utensil used in the preparation or service of food.
(2) Nothing in paragraph (1) shall be deemed to prevent-
(a)any process in the manufacture or preparation of food in
the open air which, having regard to the circumstances,
could not reasonably be carried on elsewhere; or
(b) the carrying on of any food business from a stall:
Provided that, where any food business is carried on
from a stall, no open food shall be placed lower than
450 mm from the ground unless such food is adequately
protected by other means from any risk of contamination.
14. No person shall, in the course of any food business, keep,
or cause, suffer or permit to be kept, in a wet refrigerator or im-
mersion cooler any drink contained in bottles, unless such bottles
are placed in an upright position and the level of the water in the
refrigerator or cooler, as the case may be, is not less than 75 mm
below the mouths of the bottles.
15. (1) The walls, floors, doors, ceilings, woodwork and all
other parts of the structure of every food room shall be kept clean
and shall be kept in such good order, 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 or insects or the entry of birds.
(2) Where any works affecting the structure of a food room,
other than the mere removal of part of the structure, are executed,
the structure affected by such works shall after the 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.
16. No refuse or filth, whether solid or liquid, shall be de-
posited, or allowed to accumulate, in a food room except so far as
may be unavoidable for the proper carrying on of the food business.
17. No proprietor shall use, or suffer or permit to be used, in
the preparation of any food, any table, sideboard, bench or like
article of furniture the surface of which comes into contact with any
food, or is liable to come into contact with any food, unless such
surface is made of smooth close jointed hardwood or a smooth
impervious material.
18. No person shall lie down, sit or stand upon any table,
sideboard, bench or other article of furniture the surface of which
comes into contact with any food or is liable to come into contact
with any food.
19. No person engaged in any food business shall use, or
cause, suffer or permit to be used, in the course of such food business
any crockery, glassware or other utensil used in the preparation or
consumption of food, which has not, since the last occasion on
which it was used for any purpose, been-
(a) (i) washed clean and thereafter immersed in boiling
water, other than the water used for the washing thereof,
for not less than one minute; or
(ii) washed clean and thereafter immersed for a period
of at least one minute and at a temperature of not less than
24 degrees Celsius in an effective and non-toxic solution of
a bactericidal agent approved by the Council; or
(iii) mechanically washed clean in an apparatus which
has been manufactured and sold for the washing of crock-
ery, glassware or other utensils of the type for the washing
of which such apparatus is being used and is of a type
approved by the Council; and
(b)dried by evaporation or with a clean, light coloured drying
cloth; and
(c)unless immediately required for further use, stored in a
cupboard which has been rendered proof against the access
of dust, insects and vermin.
20. No person engaged in any food business involving the
serving of meals to customers shall provide for the use of any
customer any napkin or cleansing towel unless, since the last
occasion upon which such napkin or cleansing towel was used for
any purpose, it has been immersed for not less than one minute in
boiling water used exclusively for that purpose.
21. No person engaged in any food business shall hang up or
otherwise place any garments which are not in use in such a place or
in such a manner as to, or to be liable to, come into contact with or
to be suspended directly above any open food, and no person shall
hang up or otherwise place any such garments in any food room.
22. Every person who engages in the handling of food in any
food business shall while so engaged-
(a)keep as clean as may be reasonably practicable all parts of
his person which may be liable to come into contact with
food;
(b)keep as clean as may be reasonably practicable all parts of
his clothing, overclothing or overalls which may be liable
to come into contact with food;
(c)keep any open cut or abrasion on any exposed part of his
person covered with a suitable waterproof dressing; and
(d)refrain from the use of tobacco while he is handling any
open food or is in any food room.
23. (1) No person shall be engaged in or take any part in any
food business unless he has been-
(a) [Deleted, L.N. 228182]
(b)immunized, in accordance with such of the requirements of
a notification under paragraph (3) as apply to him.
(2) Failure by any person engaged in or taking part in any
such food business as may be specified by notification under
paragraph (3), on demand to produce for inspection by any health
inspector or health officer a valid certificate of immunization against
such disease as may be so specified shall be prima facie evidence in
any court of a contravention by such person of paragraph (1).
(3) The Council may from time to time by notification pub-
lished in the Gazette require persons employed in or taking part in
all or any specified food businesses to be immunized against such
diseases as may be specified in such notification.
24. (1) No proprietor of any food business, or, as the case
may be, of any such food business as may be specified by notification
under by-law 23(3), shall employ any person in, or cause or permit
any person to be engaged in or to take part in, such business unless
that person-
(a) [Deleted, L.N. 1631781
(b) [Deleted, L.N. 2281821
(c)has been immunized in accordance with such of the re-
quirements of a notification under by-law 23(3) as apply
to that person.
(2) Failure by the proprietor of any such food business as may
be so specified, on demand to obtain the production of, or to
produce, for inspection by any health inspector or health officer a
valid certificate of immunization against such disease as may be so
specified, or a certified copy thereof, showing that any person
employed, engaged or taking part in such business, has been so
immunized shall be prima facie evidence in any court of a contravention
by him of paragraph (1).
25. (1) No person engaged in any food business who is suffering
from a discharging wound or sore on any exposed part of the body or
from a discharge of the ear or from attacks of diarrhoea or vomiting or
from a sore throat shall take any part in the handling of open food:
Provided that a health officer may issue a certificate in writing to
such person exempting him from this paragraph in any case in which
such health officer is satisfied that no danger to the public health is
involved.
(2) Any person engaged, in the course of any food business, in any
food room or in any room in which food is served or in the handling of
open food shall, if so required in writing by a health officer, submit
himself to medical examination at such time and place as such health
officer may direct and if, after medical examination, a health officer is
satisfied that such person is suffering from any communicable disease,
or is likely to communicate to any other person any communicable
disease, such last mentioned health officer may notify such person in
writing to that effect, and such person shall forthwith cease to work or
take part in the same or any other food business.
(3) A notice given under paragraph (2) shall continue in force until
cancelled by a further notice in writing by a health officer declaring such
first mentioned notice to be cancelled.
(4) No person shall cause, suffer or permit any person, other than a
person who has been duly exempted from paragraph (1), whom he knows
or has reason to believe to be suffering from any of the complaints
specified in that paragraph to take any part in the handling of open food
in any food business.
(5) No person shall cause, or suffer or permit, any person in respect
of whom he knows or has reason to believe that a notice given under
paragraph (2) is in force to be engaged in the course of any food
business in any food room or in any room in which food is served or in
the handling of any open food.
26. (1) The Council may in its discretion supply to any food
business a report book or form for the use of health officers or health
inspectors.
(2) Where any such book or form is provided, the proprietor of the
food business to which it has been supplied shall cause it to be kept at
all times on the food premises concerned and available for use by any
such officer or inspector visiting the premises.
(3) No person shall destroy any such book or form or alter or
obliterate any entry made therein.
27. [Cancelled, L.N. 2361761
28. Where, in the course of any food business, the flesh of any
horse, mule, hinny or donkey is sold, or offered or exposed for sale, it
shall, at the time of the sale or the offer or exposure for sale, be clearly
labelled 'HORSE FLESH in English lettering and Chinese characters of
sufficient size to be easily legible to every customer.
29. No person shall collect for sale for human consumption any
shell fish in
(a) the Harbour; or
(b)the harbour of Aberdeen, being all those waters and
foreshores bounded by a line drawn north from the
westernmost extremity of the Island of Ap Lei Chau and a line
drawn east from the southernmost extremity of that island; or
(c)Kwai Chung or Tsuen Wan bays, being all those waters
between Tsing Yi Island and the mainland bounded by a line
drawn north from the northern extremity of Tsing Yi Island,
a line drawn west from the southern extremity of Pillar Island, a
line drawn from the southern extremity of Pillar Island to the
western extremity of Stonecutters Island and a straight line
drawn true north from the westernmost extremity of
Stonecutters Island to the mainland.
PART 111
PROHIBITED AND RESTRICTED FOODS
30. No person shall sell, or offer or expose for sale, or possess for
sale or for use in the preparation of any article of food for sale, any of
the foods specified in the First Schedule.
31. (1) Save with the permission in writing of the Council, no person
shall
(a)sell or offer or expose for sale, or possess for sale or for use in
the preparation of any article of food for sale, any of the foods
specified in items 1 to 5 inclusive, items 9 to 14 inclusive and
items 16 and 17 of the Second Schedule;
(b)sell or offer or expose for sale, or possess for sale any of the
foods specified in items 6, 7, 8 and 15 of the Second Schedule
unless such food is contained in an unopened hermetically
sealed container; or
(c)possess for use in the preparation of any article of food for
sale any of the foods specified in items 6, 7, 8 and 15 of the
Second Schedule unless such food is, until the time it is about
to be so used, contained in an unopened hermetically sealed
container.
(2) Every permission granted under paragraph (1) shall-
(a)if granted to an applicant who is already in possession of a
valid licence granted by the Council under any of the following
by-laws, namely
(i) these by-laws;
(ii) the Milk (Urban Council) By-laws;
(iii) the Frozen Confections (Urban Council) By-laws;
(iv) the Hawker (Urban Council) By-laws,
be granted free of charge and shall be valid so long as such
licence is valid;
(b)if granted to an applicant who is the lessee of a market stall
leased to him by the Council under the Public Market (Urban
Council) By-laws, be granted free of charge and shall be valid
for the duration of such lease; and
(c)if granted to an applicant to whom neither the provisions of
sub-paragraph (a) nor the provisions of sub-paragraph (b)
apply, expire annually on 31 March and be granted subject to
the payment in advance to the Council of the appropriate fee
prescribed in the third column of the Second Schedule:
Provided that, where such permission is granted on or
after 1 October in any year, the fee payable in respect of the
grant thereof shall be one-half of the fee so prescribed.
(3) Where the Council is satisfied that any permission granted
under this by-law has been lost or destroyed, the Council may upon
payment of a fee of $30 issue a duplicate thereof.
(4) For the avoidance of doubt, nothing in this by-law shall be
construed to exempt any person from complying with any other
licensing requirements prescribed by these or any other by-laws.
(5) The Council may, by notice in the Gazette, exempt from all or any
of the prohibitions in paragraph (1), either generally or in any particular
case, the following persons or any such person or class of such persons
(a)any person who holds a licence granted under paragraph (1) of
by-law 32 or who is exempt from the prohibition in that
paragraph pursuant to a notice under paragraph (7) of the said
by-law;
(b)any person who holds a licence granted under the Milk (Urban
Council) By-laws or the Frozen Confections (Urban Council)
By-laws or a specified kind of licence granted under the
Hawker (Urban Council) By-laws;
(c)any person who is a lessee of a market stall referred to in
paragraph (2)(b).
(6) An exemption granted under paragraph (5) may be amended or
revoked at any time by the Council by notice in the Gazette.
PART IV
LICENSING OF CERTAIN FOOD BUSINESSES
32. (1) Save under and in accordance with a licence granted by the
Council, no person shall carry on or cause, permit or suffer to be carried
on any of the following food businesses
(a) any food factory;
(b) any restaurant;
(ba) any factory canteen;
(c) any siu mei or lo mei shop;
(d) any fresh provision shop; or
(c) any cold store.
(2) For the purposes of this by-law and of the Third Schedule-
'cold store' means any warehouse in which articles of food are stored
under refrigeration;
'factory' has the meaning assigned to it by section 2(1) of the Factories
and Industrial Undertakings Ordinance;
factory building' means any building which contains one or more
factories;
factory canteen' means any food business in a factory building which
involves the sale or supply of meals or unbottled nonalcoholic
drinks other than Chinese herb tea for consumption on the
premises by persons employed in any factory in that factory
building, but does not include a restaurant or any business carried
on by a hawker who is the holder of a licence under the Hawker
(Urban Council) By-laws;
'food factory' means any food business which involves the
manufacture or preparation of food for sale for human consumption
off the premises, but does not include a frozen confection factory,
a milk factory or any business carried on by a hawker who is the
holder of a licence under the Hawker (Urban Council) By-laws;
'fresh provision shop' means any food business which involves the
sale of fresh or frozen beef, mutton, pork, reptiles (including live
reptiles), fish (including live fish) or poultry (including live poultry),
but does not include a restaurant, factory canteen, a market stall or
any business carried on by a hawker who is the holder of a licence
under the Hawker (Urban Council) By-laws;
frozen confection factory' means any food business which involves,
within the meaning of the Frozen Confections (Urban Council) By-
laws, the manufacture of any frozen confection;
'milk factory' means any food business which involves, within the
meaning of the Milk (Urban Council) By-laws, the processing or
reconstitution of milk or any milk beverage;
'restaurant' means any food business which involves the sale of meals
or unbottled non-alcoholic drinks other than Chinese herb tea, for
consumption on the premises, but does not include a factory
canteen or any business carried on by a hawker who is the holder of
a licence under the Hawker (Urban Council) By-laws;
',siu mei and lo mei shop' means any food business which involves the
sale by retail of siu mei or lo mei, but does not include a restaurant,
factory canteen or any business carried on by a hawker who is the
holder of a licence under the Hawker (Urban Council) By-laws.
(3) Without prejudice to anything contained in the Ordinance
relating to licences, any such licence may be subject to any or all of the
following conditions
(a)a condition prohibiting or restricting the carrying on at or from
the food premises to which such licence relates of any
particular kind of food business;
(b)a condition prohibiting or restricting the carrying on at or from
the food premises to which such licence relates of any kind of
business other than that specified in the licence;
(c)a condition prohibiting or restricting the sale to customers at
or from the food premises to which such licence relates of any
food or drink or any class of food or drink other than such
food or drink or class of food or drink as may be specified in
the licence.
(4) Every such licence, other than a temporary licence, shall be
renewable annually on the day specified in the fifth column of the Third
Schedule.
(5) The grant or renewal of any such licence shall be subject to the
payment in advance to the Council of the appropriate fee prescribed in
the fourth column of the Third Schedule for the class of licence issued:
Provided
(a)where any such licence is issued in the second half of any
year of licence, the fee payable in respect of the grant of that
licence shall be one-half of the fee prescribed; and
(b)a temporary licence for any period not exceeding 7 days may
be granted upon payment of a fee of $80.
(6) Where the Council is satisfied that any such licence has been
lost or destroyed, the Council may upon payment of a fee of $80 issue a
duplicate thereof.
(7) The Council may, by notice in the Gazette, exempt from the
prohibition in paragraph (1), either generally or in any particular case,
any person who carries on any food business or class of food business
mentioned in that paragraph.
(8) An exemption granted under paragraph (7) may be
amended or revoked at any time by the Council by notice in the
Gazette.
33. (1) Every application for any such licence shall be made
in writing, addressed to the Secretary of the Council, and shall be
accompanied by 3 copies of a plan, as nearly as may be to scale, of
the whole of the food premises (excluding a stall) to which such
licence will relate, and, so far as may be applicable having regard to
the nature of business, such plan shall include particulars of the
following matters-
(a)space allocated to the cooking, preparation or handling of
open food;
(b) space allocated to the storage of any kind of open food;
(e) space allocated to the serving of meals to customers;
(d)space allocated to the cleansing, drying or storage for
ready use of utensils;
(e) sanitary fitments and drainage works;
(f) cloakrooms, passageways and open spaces;
(g) all means of exit, entry and internal communication;
(h)all windows or ducts providing ventilation or, where any
mechanical means of ventilation is provided, such means;
(i)the siting of all furniture of a substantial and permanent
nature, including food manufacturing or preparation
plant, cooking ranges, refrigeration or cooling equipment
and fixed sideboards, washbasins or sinks, drying racks,
water tanks and other like equipment;
(j) means of refuse storage and disposal;
(k)space allocated to the thawing of frozen articles of food
and to facilities for inspection and sampling of such food.
(2) Every plan submitted for approval pursuant to the pro-
visions of paragraph (1) shall be accompanied by a statement in
writing declaring-
(a) the class of licence required; and
where applicable-
(b)the type of heating equipment and fuel intended to be used;
and
(c)the type and country of manufacture of any air condition-
ing plant intended to be installed.
(3) Every plan, or any modification thereof, which is approved
by the Council shall be endorsed to that effect by the Secretary of the
Council, and one copy shall be returned to the applicant and the
remaining 2 copies shall be retained by the Council.
34. (1) No such licence shall be granted unless the Council is
satisfied in relation to the premises in respect of which the applica-
tion for such licence was made that-
(a)the plan referred to in by-law 33 has been approved by the
Council and the premises conform thereto;
(b)the means of ventilation which is provided, whether natural
or mechanical or partly natural and partly mechanical, is
sufficient in every part of the premises, other than any part
used exclusively for storage purposes, to safeguard in that
respect the maximum number of persons likely to be in
such part of the premises at any one time;
(e)sanitary fitments are provided to a standard not less than
that required by the provisions of the Building (Standards
of Sanitary Fitments, Plumbing, Drainage Works and
Latrines) Regulations:
Provided that, in the case of any premises to which
such regulations do not apply, the Council may approve
such lesser standard as, having regard to considerations
of public health and the circumstances of the case, the
Council may consider adequate;
(d)public mains water is laid on to the premises and adequate
storage tanks, suitably protected against access of dust and
mosquitoes, are provided:
Provided that, where the Council is satisfied that
public mains water cannot reasonably be laid on for all or
any purpose, the Council may in its discretion approve
such other water supply, as, having regard to consideration
of public health, it may considers adequate;
(e)no food room contains any soil fitment or Iatrine fitment or
communicates directly with a room or other place which
contains a soil fitment or Iatrine fitment;
the floors and internal surfaces of the walls of every food
room to a height of not less than 2 m are surfaced with
smooth light coloured non-absorbent material, and the
junctions between the walls and floors are coved;
(g)the ceilings of every food room are rendered impervious to
dust;
(h)the facilities for cleansing equipment and utensils used in
the preparation, service or consumption of food on the
premises are adequate having regard to the nature of the
food business which is to be carried on;
(i)save where adequate provision is made elsewhere, suitable
and sufficient cupboard or locker accommodation is pro-
vided for the clothing and footwear, which is not worn
during working hours, of all persons engaged in the
handling of food on or about the premises:
Provided that-
(i) this requirement shall not apply to food premises
upon which no open food is handled; and
(ii) this requirement may be waived or modified by the
Council by notice in writing;
(j)in the case of any restaurant (other than a restaurant
selling only light refreshments) in respect of which-
(i) a licence was granted before 1 February 1974; and
(ii) since that date, no alteration has been made to the
space allocated to the kitchen, the preparation of food or
the seating accommodation,
the space allocated to the kitchen and the preparation of
food and cleansing of utensils is not less in proportion to
the space allocated to the seating accommodation than
that prescribed in the Fourth Schedule;
(ja) in the case of any restaurant (other than a restaurant
selling only light refreshments) in respect of which a licence
was not granted before 1 February 1974, the space allo-
cated to the kitchen and the preparation of food and
cleansing of utensils is not less in area, or in proportion to
the gross floor area, than that prescribed in Part 1 of the
Fifth Schedule;
(k)in the case of any light refreshment restaurant, in respect
of which-
(i) a licence was granted before 1 February 1974; and
(ii) since that date, no alteration has been made to the
space allocated to the kitchen, the preparation of food or
the usable floor space,
the total space allocated to the kitchen and the preparation
of food and cleansing of utensils is not less in proportion to
the usable floor space than that prescribed in the Fourth
Schedule;
(ka) in the case of any light refreshment restaurant in respect of
which a licence was not granted before 1 February 1974,
the total space allocated to the kitchen and the preparation
of food and cleansing of utensils is not less in area, or in
proportion to the gross floor area, than that prescribed in
Part 11 of the Fifth Schedule;
(kb) in the case of any factory canteen, the total space allocated
to the kitchen and the preparation of food and cleansing of
utensils is not less in area, or in proportion to the gross
floor area, than that prescribed in Part 111 of the Fifth
Schedule;
(1)the surface of every article of furniture specified in by-law
17 is capable of being lit to a standard of not less than 90
lux, and the top plate of every stove and cooking range is
capable of being lit to a standard of not less than 65 lux,
either by natural or artificial lighting or partly by natural
and partly by artificial lighting; and
(m)any heating equipment or air conditioning plant provided
is properly installed and, having regard to the nature of the
premises, is not likely to be dangerous.
(2) Where the premises in respect of which such application is
made are a vessel, the provisions of paragraph (1) shall apply subject
to such modification as is appropriate.
34A. No such licence shall be granted by the Council in respect
of a siu mei or lo mei shop unless the Council is satisfied that the
premises in respect of which the application is made are not being
used for the sale of fresh meat.
34B. No licence shall be granted by the Council under by-law
32 unless the applicant for such licence produces to the Council such
evidence as the Council shall require that the premises in respect of
which the application is made comply with any requirements issued
by the Director of Fire Services.
35. After the grant or renewal of any such licence, no licensee
shall, save with the permission in writing of the Council, cause or
permit to be made in respect of the premises to which the licence
relates-
(a)any alteration or addition which would result in a material
deviation from the plan thereof approved under by-law 33;
(b)any alteration in respect of any matter specified in by-law
34; or
(c)with respect to any heating equipment therein, any altera-
tion of any part of such equipment or any change of the
type of fuel used therein.
PART V
OFFENCES AND MISCELLANEOUS
36. (1) Any person who-
(a)contravenes any of the provisions of by-law 5(1), (2) or (3),
6, 7, 7A, 8, 9, 10, 11, 12, 13, 14, 17, 18, 19, 20, 21, 22,
23(1), 24(1), 25(1), (4) or (5), 26(2) or (3), 29, 30, 31(1),
32(1) or 35;
(b)fails to comply with any of the requirements of a notice
served upon him under the provisions of by-law 5(4);
(c) [Deleted, L.N. 223178]
(d)being a person engaged, in the course of any food business,
in any food room or in any room in which food is served or
in the handling of open food-
(i) fails to submit himself to medical examination when
required to do so under the provisions of by-law 25(2); or
(ii) fails to cease to work or to take part in any food
business when required to do so by the provisions of that
paragraph,
shall be guilty of an offence.
(2) In the event of any contravention of any of the provisions of by-
law 15, 16 or 28, the licensee of the food business in relation to which
the contravention occurred shall be guilty of an offence.
(3) Any person who is guilty of an offence under these by-laws
shall be liable on summary conviction to a fine and imprisonment as
follows and, where the offence is a continuing offence, to an additional
fine as follows for each day during which it is proved to the satisfaction
of the court that the offence has continued
(a)in the case of an offence under by-law 3 1 (1) or 32(1) a fine of
$25,000, imprisonment for 6 months and $500 for each day as
aforesaid;
(b)in the case of any other ofrence mentioned in paragraph (1) or
(2) a fine of $5,000, imprisonment for 3 months and $150 for
each day as aforesaid.
37. Without prejudice to the provisions of any other enactment
relating to the prosecution of criminal offences and without prejudice to
the powers of the Attorney General in relation to the prosecution of
such offences, prosecutions for an offence under any of the provisions
of these by-laws may be brought in the name of the Council.
FIRST SCHEDULE [by-law 30.]
PROHIBITED FOODS
Item Description of food
1. The following Chinese dish-
Yu Sang
2, Fresh or frozen meat of animals which have not been slaughtered in a
Government slaughterhouse or in a slaughterhouse approved by the
Council.
3. Shell fish which have been collected in contravention of by-law 29 or by-law
28 of the Food Business (Regional Council) By-laws.
SECOND SCHEDULE [by-law 31 (1).]
RESTRICTED FOODS
Item Description of foodAnnual Fee
1 . Fresh or frozen meat, other than meat specified in the First
Schedule ......... ..............195
2. Fresh or frozen game ................................................... 195
3. Fresh, frozen or live fish, other than live fish on a fish farm 195
Item Description of food Annual Fee
$
4. Fresh, frozen or live poultry, other than live poultry on a
poultry farm ..............195
5. Fresh or frozen shell fish, other than shell fish specified in the
First Schedule ..............195
6. Imported cooked or dried meat or imported meat which has
been otherwise treated or prepared 195
7. Imported intestines or other parts of any animal which are
prepared in the form of sausage casings 195
8. Imported pies, sausages or other prepared or manufactured
articles of food which contain any meat or cooked or
dried meat other than fat ...1 ......... 195
9. Milk or any milk beverage, being milk or a milk beverage to
which the Milk (Urban Council) By-laws apply; other
than sterilized milk or a sterilized milk beverage
approved
under by-law 5(2) thereof ................. 195
10. (a) Soft ice cream ......... 195
............
(b) Other frozen confections ... 195
11. Chinese herb tea .; ........195
12. Non-bottled drinks ......... 195
13. Siu Mei or Lo Mei (M ..........
195
14. Cut fruit .......................... 195
15. Leung Fan ................195
................
16. Man Tau Lo ....... ; 195
........................1
17. Food sold by means of a vending machine ................. 475
THIRD SCHEDULE [by-law 32.]
LICENSING FEES
Nature of Size of premises Fee Date of
business by reference $ renewal
to floor area
A. Food Factories
Exceeding Not exceed
exceeding
1. General....... 100 1,325
100 150 ...1,660
150 200 1 2320
200 250 2:980
250 3001 ..3640
300 350 ...4:310
350 400 ...4,970
400 45 ....5,630
450 50 ....6,300
500 60 ....7,3001 October
600 70................. 8,600
700...........8 9940
800...........9 11:260
900..........1 0 12,600
1000..........2 0 19,900
2000..........3 0 33,100
3000..........4 00 46,400
4000..........5000 59,600
5000............................................
66,300........
Class Nature of Size of permises . premises Fee Date of
Of business by reference
licence to floor area $ renewal
2. Bakeries .......100 950
100 150 ...1,190
150 200 ...1,660
200 250 ...2,140
250 300 ...2,610
300 350 ...3,090
350 400 ...3,560
400 450 ...4,040
450 500 ...4,510
500 600 ...5,230 1 January
600 700 ...6,180
700 800 ...7,120
800 900 ...8,070
900 1000 ..9,020
1000 2000 ..14,250
2000 3000 ..23,750
3000 4000 ..33,250
4000 5000 ..42,750
5000 .................................... 47,500
B. Restaurants
Exceeding Not exceeding
m2
1 General and....... 100 1,185
marine 100 150 ...1,480
150 200 ...2,070
200 250 ...2,660
250 300 ...3,255
300 350 ...3,845
350 400 ...4,435
400 450 ...5,030
450 500 ...5,620
500 600 ...6,5101 July
600 700 ...7,690
700 800 ...8,875
800 900 ...10,055
900 1000 ..11,240
1000 2000 ..17,750
2000 3000 ..29,580
3000 4000 ..41,410
4000 5000 ..53,245
5000 ................................... 59,160
2. Light .......100 845
refreshments 100....150 1,060
150 200 ...1,485
200 250 ...1,910
250 300 ...2,330
300 350 ...2,755
350 400 ...3,180
400 450 ...3,600
450 500 ...4,025
500 600 ...4,6551 July
600 700 ...5,505
700 800 ...6,350
800 900 ...7,200
900 1000 ..8,045
1000 2000 ..12,700
2000 3000 ..21,170
3000 4000 ..29,640
4000 5000 ..38,105
5000 ........1 42,340
Size of premises
Nature of Fee Date of
Of business by reference $ renewal
licence to floor area
C. Siu Mei and
Lo Mei Shops
All sizes .....975 1 April
D. Fresh Provision
Shops
For sale of
1. Beef.............All sizes 1,270
2. Pork............All sizes ............ 1,270
3. Fish (including
live fish)............All sizes 1,270
4. Poultry................. 1 April
(including live
poultry)............All sizes 1,270
5. Mutton............All sizes 1,270
6. Reptiles..........All sizes 1,270
Where more than one class of licence is required by the same applicant for
the same premises, the aggregate fee shall not exceed $5,080.
E. Cold Stores
Exceeding Not exceeding
W m2
200 ..2,650
200 400 ..3,980
400 600 ..6,630
6 0 ....9,280
800 1000 11,930 1 October
1000 2 2000 19,900
2000 1 ---**--- 33,100
3000 4 ...46,400
4000 5 000 59,600
5000 .................... 66,300
F. Factory Canteens
Exceeding Not exceeding
W m2
1100 ...950
100 150 ...1,190
150 ............ 1,660
200 250 ...2,140
250 300 ...2,610
300 350 ...3,090
350 400 ...3,560
400 450 ...4,040
450 500 ...4,510
500 600 ...5,2301 April
600 700 ...6,180
700 800 ...7,120
800 900 ...8,070
900 1000 ..9,020
1000 2000 ..14,250
2000 3000 ..23,750
3000 4000 ..33,250
4 ' .......... 42,750
5000 ........1.0110
47,500
1
FOURTH SCHEDULE [by-law 34(1)(j) & (k).]
APPORTIONMENT OF SPACE IN RESTAURANTS
PART 1
Class B1 and B2 restaurants.
Seating accom.Kitchen accom. Aggregate area of kitchen,
in M2 in M2food preparation room and
scullery accom. in m'
65 or less Not less than 6 Not less than 1/2 of the total area of
seating accommodation.
66- 75 to Not less than 33 m'
76- 85 34
86- 95 35
96- 100 36
101-110 37
111 or over 14 Not less than 31 of the total area of
seating accomodation.
PART II
Class B3 restaurants wishing to sell any hot Chinese dishes which may from
time to time be permitted under their licences.
Usable floor space Minimum aggregate area of kitchen, food
in m' preparation room and scullery accom. in m'
22 or less 5 M2
23- 35 221% of usable floor space or 7 m' whichever is the less.
36- 55 20% of usable floor space or 9 M2 whichever is the less.
56- 95 16% of usable floor space or 14 m' whichever is the less.
96- 185 15% of usable floor space or 19 m' whichever is the less.
186 or over 10% of usable floor space or 28 M2 whichever is the less.
any offices, store-rooms, staircases, staircase halls, lift landings (up to a
maximum of 5 m'), space used in providing water closet fitments, urinals and
lavatory basins, and any space occupied by machinery for any lift,
airconditioning system or similar service.
FIFTH SCHEDULE [by-law 34(1)(ja),
(ka) & (kb).]
APPORTIONMENT OF SPACE IN RESTAURANTS AND FACTORY CANTEENS
Ratio of Food Preparation Space, Scullery and Kitchen Area
to
Gross Floor Area
PART 1
Class B1 and B2 restaurants.
Gross floor Minimum Minimum aggregate area of kitchen,
area kitchen areafood preparation room and scullery
in M2 in M2accommodation in M2
100 or less 6 30% of gross floor area, but not less than 9 m'.
101-150 10 25% of gross floor area, but not less than 27 m'.
151 -250 10 23% of gross floor area, but not less than 36 m'.
251 or over 1421%of gross floor area, but not less than 54 M2.
PART II
Class B3 restaurants.
Gross floor Minimum aggregate area of kitchen,
area food preparation room and scullery
in m' accommodation in &
22 or less Not less than 5 m'.
23 - 35 20% of gross floor area or 7 M2 whichever is the less.
36 - 55 18% of gross floor area or 8 M2 whichever is the less.
56 - 95 14% of gross floor area or 12 m' whichever is the less.
96 - 185 13% of gross floor area or 17 M2 whichever is the less.
186 or over 9% of gross floor area or 28 M2 whichever is the more.
PART 111
Class F factory canteens.
Gross floor area Minimum aggregate area Of
in M2 kitchen, food preparation room
and scullery accommodation in M2
Any gross floor area15% of gross floor area, but not less than 6 M2.
the restaurant or factory canteen. It includes store-rooms, cold storage
chambers, staff changing rooms, offices, air-conditioning engine rooms,
lavatories, lift lobbies, stair halls and any space used exclusively by the
restaurant or factory canteen. It does not include any yard or open space.
G.N.A. 109/60. 5 of 1961. L.N. 6/63. L.N. 88/64. L.N. 155/64. L.N. 140/65. L.N. 129/70. L.N. 131/70. L.N. 252/72. 21 of 1973. L.N. 18/74. L.N. 276/75. L.N. 27/76. L.N. 236/76. L.N. 258/77. L.N. 131/78. L.N. 163/78. L.N. 223/78. L.N. 89/79. L.N. 71/80. L.N. 178/80. L.N. 89/81. L.N. 228/82. L.N. 289/82. L.N. 103/83. 10 of 1986. L.N. 148/86. L.N. 229/87. L.N. 290/87. L.N. 387/87. G.N.A. 132/60. Citation. 10 of 1986, s. 32(2). Application. 10 of 1986, s. 32(2). Interpretation. L.N. 387/87. (Cap. 123, sub. leg.) L.N. 387/87. (Cap. 123, sub. leg.) L.N. 18/74. L.N. 387/87. Interpretation of food business. L.N. 18/74. L.N. 178/80. L.N. 129/70. L.N. 387/87. L.N. 387/87. L.N. 129/70. Cleanliness and repair of food premises. L.N. 387/87. Cleanliness of equipment, etc. Prohibition of preparation of food in domestic premises. Prohibition of non-permitted colouring matter on food premises. L.N. 252/72. L.N. 387/87. (Cap. 132, sub. leg.) Prohibition of use of food rooms for dwelling purposes. Restriction on spitting. Prohibition of food from risk of contamination. Storage of open food. Transport of open food. Restriction on the use of open spaces. L.N. 89/79. Use of wet refrigerators, etc. L.N. 89/79. Cleanliness and repair of food rooms. Accumulation of refuse in food rooms. Certain tables, etc. to be surfaced with hardwood or impervious material. Prevention of lying or sitting on certain tables, etc. Sterilization and storage of utensils. L.N. 140/65. L.N. 131/70. Cleansing of napkins, etc. Prevention of contamination by contact with clothing. L.N. 387/87. Personal cleanliness. Immunization of persons engaged in food businesses against certain diseases. L.N. 163/78. L.N. 228/82. Prohibition of employment in food businesses of persons not immunized against certain diseases. L.N. 155/64. L.N. 163/78. L.N. 228/82. Restriction on employment of persons likely to spread diseases. L.N. 387/87. Inspection books, etc. L.N. 387/87. horse flesh to be labelled as such. Prohibition against the collection of shell fish in certain places. L.N. 18/74. Prohibition of the sale, etc. of articles specified in the Second Schedule. L.N. 140/65. L.N. 128/70. L.N. 18/74. 10 of 1986, s. 32(2). L.N. 387/87. (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) 5 of 1961, s. 6. 21 of 1973, s. 20. Second Schedule. L.N. 103/83. L.N. 229/87. L.N. 163/78. 10 of 1986, s. 32(2). (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) L.N. 163/78. Licensing of food businesses. L.N. 18/74. L.N. 178/80. L.N. 129/70. Third Schedule. L.N. 129/70. L.N. 178/80. (Cap. 59.) 10 of 1986, s. 32(2). (Cap. 132, sub. leg.) L.N. 140/65. 10 of 1986, s. 32(2). (Cap. 132, sub. leg.) 10 of 1986, s. 32(2). L.N. 236/76. L.N. 18/74. L.N. 140/65. L.N. 178/80. 10 of 1986, s. 32(2). (Cap. 132, sub. leg.) 10 of 1986, s. 32(2). (Cap. 132, sub. leg.) L.N. 258/77. L.N. 140/65. 10 of 1986, s. 32(2). L.N. 178/80. 10 of 1986, s. 32(2). L.N. 140/65. L.N. 178/80. L.N. 140/65. Third Schedule. 5 of 1961, s. 6. 21 of 1973, s. 20. Third Schedule. L.N. 103/83. L.N. 229/87. L.N. 103/83. L.N. 229/87. L.N. 163/78. L.N. 163/78. Application of licence. L.N. 129/70. Conditions for issue of licence. L.N. 387/87. (Cap. 132, sub. leg.) L.N. 87/79. L.N. 18/74. Fourth Schedule. Fifth Schedule. Fourth Schedule. Fifth Schedule. L.N. 178/80. Fifth Schedule. L.N. 89/79. Additional requirement for issue of licence for siu mei and lo mei shops. L.N. 140/65. Compliance with fire safety requirements. L.N. 289/82. Restriction on alteration of premises or fittings after grant of licence. Offences and penalties. L.N. 252/72. L.N. 236/76. L.N. 223/78. L.N. 163/78. L.N. 290/87. L.N. 387/87. L.N. 290/87. Name in which proceedings for offences may be brought. 10 of 1986, s. 32(2). (Cap. 132, sub. leg.) L.N. 229/87. (Cap. 132, sub. leg.) L.N. 229/87. L.N. 89/79. L.N. 129/70. L.N. 18/74. L.N. 89/79. L.N. 178/80. L.N. 178/80.