FOOD BUSINESS (REGIONAL COUNCIL) BYLAWS

FOOD BUSINESS (REGIONAL COUNCIL) BYLAWS

FOOD BUSINESS (REGIONAL COUNCIL) BYLAWS

ARRANGEMENT OF BYLAWS

Bylaw...................................... Page

PART I

PRELIMINARY

1........................................Citation X3
2........................................Application X 3
3........................................Interpretation X3
4........................................Interpretation of food business X 5

PART II

GENERAL REQUMEMEN75 RELATING TO FOOD
BUSINESSES

5........................................Cleanliness and repair of food premises X 6
6........................................Cleanliness of equipment, etc . X 7
7........................................Prohibition of preparation of food in domestic premises X 7
7A........................................Prohibition of non-permitted colouring matter on food premises X 7
8........................................Prohibition of use of food rooms for dwelling purposes X 7
9........................................Restriction on spitting X 7
10........................................Protection of food from risk of contamination X 8
11........................................Storage of open food X 8
12........................................Transport of open food X 8
13........................................Restriction on the use of open spaces X 8
14........................................Use of wet refrigerators, etc . X 9
15........................................Cleanliness and repair of food rooms X 9
16........................................Accumulation of refuse in food rooms X 9
17........................................Certain tables, etc. to be surfaced with hardwood or impervious material X10
18........................................Prevention of lying or sitting on certain tables, etc . X10
19........................................Sterilization and storage of utensils X10
20........................................Cleansing of napkins, etc . X10
21........................................Prevention of contamination by contact with clothing XII
22........................................Personal cleanliness XII
23........................................Immunization of persons engaged in food businesses against certain diseases .. XII
23A.......................................Probition of employment in food businesses of persons not immunized against
certain diseases ......................X 12
24........................................Restriction on employment of persons likely to spread diseases X 12
25........................................Inspection books, etc . X 13
26........................................(Repealed) X 13
27........................................Horse flesh to be labelled as such X 13
28........................................Prohibition against the collection of shell fish in certain places X 13





Bylaw...................................... Page
PART III
PROHIBITED AND RESTRICTED FOODS
29. Prohibition of the sale, etc. of articles specified in Schedule 1 X 13
30. Restriction on the sale, etc. of articles specified in Schedule 2 X 14

PART IV

LICENSING OF CERTAIN FOOD BUSINESSES

31. Licensing of food businesses .........XIS
32. Application for licence ..............X 18

33. Conditions for issue of licence ...-- X18

33A.......................................Additional requirement for issue of licence for siu mei and lo mei shops X 21
33B.......................................Compliance with fire safety requirements X 21
34. Restriction on alteration of premises or fittings after grant of licence X 21

PART V

OFFENCES AND MISCELLANEOUS

35. Offences and penalties ...............X 21
36. Name in which proceedings for offences may be brought X 22

Schedule 1. Prohibited Foods .............X 23
Schedule 2. Restricted Foods .............X23
Schedule 3. Licensing Fees ...............X 24
Schedule 4. Apportionment of Space in Restaurants X 28
Schedule 5. Apportionment of Space in Restaurants and Factory Canteens X 29





FOOD BUSINESS (REGIONAL COUNCIL) BYLAWS
(Cap. 132, section 56)

[1 July 19631 L.N. 78 of 1963

L.N. 63 of 1963- L.N. 121 of 1965, L.N. 125 of 1970, L.N. 78 of 1972, L.N. 247 of 1972. L.N.
212 of 1973, L.N. 152 of 1976, 61 of 1976, L.N. 216 of 1977, L.N. 181 of 1978, L.N. 89 of
1979, L.N. 157 of 1979, L.N. 175 of 1980, L.N. 130 of 1982, L.N. 164 of 1982, L.N. 238 of
1982, L.N. 209 of 1983, L.N. 218 of 1984, L.N. 67 of 1985, 10 of 1986, L.N. 33 of 1987,
L.N. 291 of 1987, L.N. 387 of 1987, R. Ed. 1987, L.N. 63 of 1988, L.N. 97 of 1989, c ~

PART 1

PRELIMINARY

1. Citation

These bylaws may be cited as the Food Business (Regional Council)

Bylaws.

(10 of 1986 s. 32 (2)

2. Application

These bylaws apply to the Regional Council area only.

(10 of 1986 s. 32 (2) )

3. Interpretation

(1) In these bylaws, unless the context otherwise requires

'air 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 Regional Council;

'food business' has the meaning assigned to it in bylaw 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 in the Building
(Standards of Sanitary Fitments, Plumbing, Drainage Works and Latrines)
Regulations (Cap. 123 sub. leg.);

'meat' means the flesh of-
(a) cattle (including buffaloes), goats, sheep and swine; and

(b)horses, mules, hinnies and donkeys, if intended for human consumption;

'open food' means-
(a) uncooked perishable food; and

(b)food not contained in a container of such materials, an 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
referred to at (a) and food in the course of preparation) for the purpose of
rendering it fit for human consumption;

'plan' includes a sketch;

'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 busines 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 convenience;

,,soil fitment' has the meaning assigned to it in the Building (Standards of Sanitary
Fitments, Plumbing, Drainage Works and Latrines) Regulations (Cap. 123 sub.
leg.);

'stall' includes any stand, marquee, 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. (L.N. 212 of
1973)

(2) A person shall be deemed for the purposes of these bylaws 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 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 bylaws, 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 bylaws 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; or

(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.

(10 of 1986 s. 32 (2)

4. Interpretation of food business

(1) In these bylaws, unless the context otherwise requires, the expression 'food
business' means, subject to the succeeding provisions of this bylaw, 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. (L.N. 212 of 1973)

(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 bylaw 31) 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-
(L.N. 175 of 1980)

(a) any dock or wharf; or (L.N. 125 of 1970)

(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 foods for the purposes of his trade as such a carrier; or

(c) any slaughterhouse; or

(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; or

(e) any premises which-

(i)are used exclusively for the storage of food manufactured and
packed by the occupier thereof; and

(ii) are situated outside the curtilage of the premises used for the
manufacture or packing of that food; and

(iii) are not used for the storage of any open food; or





(f)any warehouse, other than a warehouse in which articles of food are
stored under refrigeration. (L.N. 125 of 1970)

(10 of 1986s. 32(2)

PART 11

GENERAL REQUIREMENTS RELATING To FOOD BUSINESSES

5. Cleanliness and repair of food premises

(1) Every person who carries on any food business shall at all times cause the
walls, floors, doors, windows, ceiling, woodwork 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 of such furniture or equipment, for the
purpose of cleaning.

(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 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
shall be specified in the notice and, in the opinion of the Council, be necessary to
render such premises or such part thereof fit for use as food premises. (10of 1986s.
32(2); L.N. 387 of 1987)

(5) If the proprietor fails to comply with any of the requirements of a notice
served under paragraph (4)

(a) he shall be guilty of an offence; and

(b)the Council may cause such work as may be necessary for
compliance with the requirements of the notice to be carried





out and may recover any expenses incurred thereby from the

proprietor.(10of 1986s. 32(2))

6. Cleanliness of equipment, etc.

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. Prohibition of preparation of food in domestic premises

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. Prohibition of non-permitted colouring

matter on food premises

(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 bylaw, '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 (Cap. 132 sub. leg.). (10 of 1986s. 32 (2)

(L.N. 247 of 1972)

8. Prohibition of use of food rooms for dwelling purposes

No person shall use or permit the use of any food room for the purpose of a
dwelling place, nor the use of any dwelling place as a food room.

9. Restriction on spitting

(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 Part IV, the proprietor thereof shall, unless exempted in writing





by the Council, cause one or more notices prohibiting spitting, written in English
and Chinese, to be continuously displayed in a conspicuous manner in every food
premises. (10of 1986s. 32(2))

10. Protection of food from risk of contamination

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 or deterioration, and in particular, 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 contamination; or

(b)wrap up or otherwise bring any open food into direct contact with
any printed newspaper or other unclean paper or wrapping material.

11. Storage of open food

(1) No person in the course of any food business shall 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 and 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 referred to in paragraph (1).

12. Transport of open food

No person in the course of any food business shall 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. Restriction on the use of open spaces

(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 this bylaw shall be construed to prevent-
(a)any process in the manufacture or preparation of food in the
open air which could not reasonably be carried on elsewhere
having regard to the circumstances; but where the process of the
trade necessitates the use of open spaces, every such open space
shall be surfaced and drained to the satisfaction of the Council;
or
(b) the carrying on of any food business from a stall:
Provided that for the purpose of this subparagraph no open
food shall be placed lower than 450 mm from the ground unless it
is adequately protected from any risk of contamination. (L.N.
89 of 1979; 10 of 1986 s. 32 (2) )

14. Use of wet refrigerators, etc.

No person in the course of any food business shall keep, or cause, suffer or
permit to be kept, any drink contained in bottles in a wet refrigerator or
immersion cooler 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.
(L.N. 89 of 1979)

15. Cleanliness and repair of food rooms

(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
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. Accumulation of refuse in food rooms

No refuse or filth, whether solid or liquid, shall be deposited or allowed to
accumulate in a food room except so far as may be unavoidable for the proper
carrying on of the food business.





17.Certain tables, etc. to be surfaced with
hardwood or impervious material
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. Prevention of lying or sitting on certain tables, etc.
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. Sterilization and storage of utensils
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 crockery,
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 (10of 1986s. 32(2))
(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.
(L.N. 125 of 1970)

20. Cleansing of napkins, etc.
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 preceding 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. Prevention of contamination by contact with clothing

No person engaged in any food business shall hang up or otherwise place any
garments while 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. Personal cleanliness

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;

(e)keep any open cut or abrasion on any exposed part of his person
covered with a suitable waterproof dressing;

(d)refrain from the use of tobacco while he is handling any open food or
is in any food room.

23. Immunization of persons engaged in food

businesses against certain diseases

(1) No person shall be engaged in or take any part in any food business unless
he has been

(a) (Repealed L.N. 164 of 1982)

(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 the commission by such person of a contravention of the
provisions of paragraph (1).

(3) The Council may from time to time by notification published in the Gazette
require persons employed in or taking part in all or any particular food businesses to
be immunized against such diseases as shall be specified in such notification. (10of
1986s. 32(2))

(L.N. 181 of 1978; L.N. 164 of 1982)





23A.Prohibition of employment in food businesses of
persons not immunized against certain diseases

(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 bylaw 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) (Repealed L.N. 181 of 1978)
(b) (Repealed L.N. 164 of 1982)
(e)has been immunized in accordance with such of the requirements
of a notification under bylaw 23(3) as apply to that person.
(L.N. 181 of 1978)
(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 the commission by him
of a contravention of the provisions of paragraph (1). (L.N. 164 of 1982)
(L.N. 121 of 1965; 10 of 1986 s. 32 (2)

24. Restriction on employment of persons
likely to spread diseases

(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 shall 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 health officer may notify such
person in writing to that effect and thereafter such person shall forthwith cease
to work or take part in the same or any other food business.
(3) A notification made under paragraph (2) shall remain effective until
cancelled by a further notification by a health officer declaring such first
mentioned notification to be cancelled.





(4) Subject to the proviso to paragraph (1), no person shall cause, suffer or
permit any other person whom he knows or has reason to believe to be suffering
from any of the complaints mentioned in paragraph (1) to take any part in the
handling of open food in any food business; and no person shall cause or suffer or
permit any other person in respect of whom he knows or has reason to believe a
notification made under paragraph (2) is effective 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.

25. Inspection books, etc.

(1) The Council may in its discretion supply to any food business an
inspection book or form for the use of health inspectors.

(2) Where such inspection book or form is provided by the Council, 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 health
inspector visiting the premises.

(3) No person shall destroy any such book or form or alter or obliterate any
entry made therein.

(10 of 1986 s. 32(2))

26. (Repealed 61 of 1976 s. 7)

27. Horse flesh to be labelled as such

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 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.

28. Prohibition against the collection

of shell fish in certain places

No person shall collect for sale for human consumption any shell fish in the
waters of the Harbour adjacent to the Regional Council area.

(10 of 1986 s. 32 (2)

PART 111

PROHIBITED AND RESTRICTED FOODS

29. Prohibition of the sale, etc. of articles

specified in Schedule 1

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 Schedule
1.





30.Restriction on the sale, etc. of articles
specified in Schedule 2

(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 Schedule 2: (L.N. 212 of 1973)
Provided that this subparagraph shall not apply to the
hawking of live poultry in any place or area for the time being set
aside by the Council pursuant to bylaw 4(2) of the Hawker
(Regional Council) Bylaws (Cap. 132 sub. leg.);
(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 Schedule 2 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 Schedule 2
unless such food is, until the time it is about to be so used,
contained in an unopened hermetically sealed container. (L.N.
125 of 1970)
(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 bylaws,
namely-
(i) these bylaws,
(ii) the Milk (Regional Council) Bylaws (Cap. 132 sub. leg.),
(iii) the Frozen Confections (Regional Council) Bylaws (Cap.
132 sub. leg.),
(iv) the Hawker (Regional Council) Bylaws (Cap. 132 sub. leg.),
be granted free of charge and shall be valid for so long as the
licence is valid;
(b)if granted to an applicant who is the lessee of a market stall
leased to him-
(i) by the Council under the provisions of the Public Market
(Regional Council) Bylaws (Cap. 132 sub. leg.), or
(ii) by the owner, within the meaning of the Private Markets
(Regional Council) Bylaws (Cap. 132 sub. leg.), of a private
market under the provisions of those bylaws,
be granted free of charge and shall be valid for the duration of
the lease; and
(c)if granted to an applicant to whom neither the provisions of
subparagraph (a) nor of subparagraph (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
Schedule 2:

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 bylaw
has been lost or destroyed, the Council may upon payment of a fee of 540 issue a
duplicate thereof. (L.N. 209 of 1983; L.N. 33 of 1987; L.N. 63 of 1988)

(4) For the avoidance of doubt, nothing in this bylaw shall be construed to
exempt any person from complying with any other licensing requirements prescribed
by these or any other bylaws.

(5) The Council may, by notice in the Gazette, exempt from an 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 bylaw
31 or who is exempt from the prohibition in that paragraph pursuant to
a notice under paragraph (7) of the said bylaw;

(b)any person who holds a licence granted under the Milk (Regional
Council) Bylaws (Cap. 132 sub. leg.) or the Frozen Confections
(Regional Council) Bylaws (Cap. 132 sub. leg.) or a specified kind of
licence granted under the Hawker (Regional Council) Bylaws (Cap.
132 sub. leg.);

(e)any person who is a lessee of a market stall referred to in paragraph
(2)(b). (L.N. 181 of 1978)

(6) An exemption granted under paragraph (5) may be amended or revoked at
any time by the Council by notice in the Gazette. (L.N. 181 of 1978)

(10 of 1986 s. 32 (2)

PARTIV

LICENSING OF CERTAIN FOOD BUSINESSES

31. Licensing of food businesses

(1) Except under and in accordance with a licence granted by the Council under
this bylaw, no person shall carry on or cause, permit or suffer to be carried on any of
the following food businesses- (L.N. 212 of 1973)

(a) any food factory, not being a milk factory or a frozen confection

factory; or

(b) any restaurant; or
(ba) any factory canteen; or(L.N. 175 of 1980)





(c) any siu mei or lo mei shop; or
(d) any fresh provision shop; or
(e) any cold store. (L.N. 125 of 1970)
(2) For the purposes of this bylaw and of Schedule 3, the expression-

'cold store' means any warehouse in which articles of food are stored under
refrigeration; (L.N. 125 of 1970)

'factory' has the meaning assigned to it by section 2(1) of the Factories and
Industrial Undertakings Ordinance (Cap. 59); (L.N. 175 of 1980)

factory building' means any building which contains one or more factories; (L.N. 175
of 1980)

factory canteen' means any food business in a factory building which involves the
sale or supply of meals or unbottled non-alcoholic 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
(Regional Council) Bylaws (Cap. 132 sub. leg.); (L.N. 175 of 1980)

'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 (Regional
Council) Bylaws (Cap. 132 sub. leg.); (L.N. 125 of 1970)

fresh provision shop' means any food business which involves the sale of fresh
frozen beef, mutton, pork, reptiles (including live reptiles), fish (including live
fish) or poultry (including five poultry), but does not include a restaurant,
factory canteen, market stall or any business carried on by a hawker who is the
holder of a licence under the Hawker (Regional Council) Bylaws (Cap. 132 sub.
leg.); (L.N. 125 of 1970; L.N. 212 of 1973; L.N. 152 of 1976; L.N. 175 of 1980)

frozen confection factory' means any food business which involves, within the
meaning of the Frozen Confections (Regional Council) Bylaws (Cap. 132 sub.
leg.), the manufacture of any frozen confection;

'milk factory' means any food business which involves, within the meaning of the
Milk (Regional Council) Bylaws (Cap. 132 sub. leg.), the processing or
reconstitution of milk or any milk beverage; (L.N. 216 of 1977)

'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 (Regional Council)
Bylaws (Cap. 132 sub. leg.); (L.N. 125 of 1970; L.N. 175 of 1980)





',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 (Regional Council) Bylaws (Cap. 132 sub. leg.).

(L.N. 125 of 1970; L.N. 175 of 1980)

(3) Without prejudice to anything contained in the Ordinance relating to
licences, any licence granted under this bylaw 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. (L.N. 125 of 1970)

(4) Every licence, other than a temporary licence, granted under this bylaw shall
be renewable annually on the day specified in the fifth column of Schedule 3.

(5) The grant or renewal of every such licence shall be subject to the payment in
advance to the Council of the appropriate fee prescribed in the fourth column of
Schedule 3 for the class of licence issued:

Provided

(a)that where any such licence is issued in the second half of any year of
licence the fee payable in respect of that year of licence shall be one-
half of the fee prescribed; and

(b)that a temporary licence for any period not exceeding 7 days may be
granted upon payment of a fee of (L.N. 209 of 1983; L.N. 33 of 1987;
L.N. 63 of 1988; L.N. 97 of 1989)

(6) Where the Council is satisfied that any licence granted under these bylaws is
lost or destroyed, the Council may upon payment of a fee of $105 issue a duplicate
thereof. (L.N. 209 of 1983; L.N. 33 of 1987; L.N. 63 of 1988;

L.N. 9 7of 1989)

(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. (L.N. 181
of 1978)

(8) An exemption granted under paragraph (7) may be amended or revoked at
any time by the Council by notice in the Gazette. (L.N. 181 of 1978) (10 of 1986s.
32(2) )





32. Application for licence
(1) Every application for a licence under bylaw 31 shall be made in
writing addressed to the Council and 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, including the following particulars-
(a)space allocated to the cooking, preparation or handling of open
food;
(b) space allocated to the storage of any kind of open food;
(c) 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, in the case of
ventilation by mechanical means, 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, 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. (L.N. 125 of
1970)
(2) Every plan submitted for approval under 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 conditioning
plant intended to be installed.
(3) Every plan or such modification thereof as is approved by the Council
shall be endorsed to that effect and shall be signed by or on behalf of the
Council and one copy shall be returned to the applicant and the remaining 2
copies shall be retained by the Council.
(10 of 1986 s. 32 (2)

33. Conditions for issue of licence
(1) No licence shall be granted under bylaw 31 unless the Council is
satisfied, in relation to the premises in respect of which the application for such
licence was made, that-





(a)the plan referred to in bylaw 32 has been approved by the
Council and the premises conform thereto;
(b)the means of ventilation provided, whether natural or mechanical
or partly natural and partly mechanical, are 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 person 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 Building (Standards of Sanitary Fitments,
Plumbing, Drainage Works and Latrines) Regulations (Cap. 123
sub. leg.):
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, it may consider adequate;
(d)public mains water is laid on to the premises and that adequate
tank storage suitably protected against access of dust and
mosquitoes is 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 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;
(f)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; (L.N. 89 of 1979)
(g) the ceilings of every food room are rendered impervious to dust;
(h)in the opinion of the Council, 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 to be carried on;
(i)except where adequate provision is made elsewhere, suitable and
sufficient cupboard or locker accommodation is provided for
clothing and footwear 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 Schedule 4;
(L.N. 212 of 1973)

(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 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 1 of Schedule 5;
(L.N. 212 of 1973)

(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 Schedule 4; (L.N. 212 of 1973)

(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 II of Schedule 5;

(L.N. 212 of 1973)

(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 Schedule 5; (L.N. 175 of 1980)

(1) the surface of every article of furniture referred to in bylaw 17 is

capable of being lit to a standard of not less than 90 lux, and the
top plates of every stove and cooking range are 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 (L.N. 89 of 1979)
(m)any heating equipment or air conditioning plant provided is
properly installed and, having regard to the nature of the pre-
mises, 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.
(10 of 1986 s. 32 (2)

33A.Additional requirement for issue of licence
for siu mei and lo mei shops
No licence shall be granted by the Council under bylaw 31 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.
(L.N. 125 of 1970; 10 of 1986 s. 32(2)

33B. Compliance with fire safety requirements
No licence shall be granted by the Council under bylaw 31 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.
(L.N. 238 of 1982; 10 of 1986 s. 32(2))

34. Restriction on alteration of premises
or fittings after grant of licence
After the grant or renewal of any licence under these bylaws, except with
the written permission of the Council, no licensee shall, in respect of the
premises in relation to which such licence was granted, cause or permit-
(a)any alteration or addition which would result in deviation from
the plan approved under bylaw 32; or
(b) any alteration in respect of any matter specified in bylaw 33; or
(c)in relation to any heating equipment, any alteration of any part
of such equipment or any change in the type of fuel used therein.
(10 of 1986 s. 32 (2)

PART V

OFFENCES AND MISCELLANEOUS

35. Offences and penalties
(1) Any person who-





(a)contravenes any of the provisions of bylaw 5(1), (2) or (3), 6, 7, 7A, 8,
9, 10, 11, 12, 13, 14, 17, 18, 19, 20 21, 22, 23(1), 23A(1),
24(1)or(4),25(2)or(3),28,29,30(1),31(1)or34; (L.N.121of 1965; L.N. 247 of
1972; 61 of 1976 s. 7; L.N. 218 of 1984; L.N. 291 of 1987)

(b) (Repealed L.N. 181 of 1978)

(c)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 bylaw 24(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 bylaw 15, 16 or
27, 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 bylaws 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 bylaw 30(1) or 31(1) a fine of $25,000,
imprisonment for 6 months and $500 for each day as aforesaid;

(b)in the case of any other offence mentioned in paragraph (1) or (2), or
an offence under bylaw 5(5), a fine of $5,000, imprisonment for 3
months and $150 for each day as aforesaid. (L.N. 181 of 1978; L.N. 175
of 1980; L.N. 291 of 1987)

(10 of 1986 s. 32 (2)

36. Name in which proceedings for

offences may he brought

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 bylaws may be brought in the name
of the Council.

(10 of 1986 s. 32 (2)





SCHEDULE1 [bylaw 291

PROHIBITED
FOODS

Item Description of food
1 The following Chinese dishes-
Yu Sang (*,*).

2. Fresh or frozen meat of animals which have been slaughtered in Hong Kong otherwise than

in a Government slaughterhouse or in a slaughterhouse approved by the Urban Council
in respect of the Urban Council area and the Regional Council in respect of the Regional
Council area.

3. Shell fish which have been collected in contravention of bylaw 28 of these bylaws or of
bylaw

29 of the Food Business (Urban Council) Bylaws (Cap. 132 sub. leg.).

(L.N. 78 of 1972; 10 of 1986s. 32(2))

SCHEDULE2 [bylaw 30]

RESTRICTED Food

item Description Annual fee

1.Fresh or frozen meat, excluding meat specified in schedule 1 260

2.Fresh or frozen game
............................................................. 260

3.Fresh, frozen or live fish excluding fish on a fish farm 260
4.Fresh, frozen or live po, poultry excluding live poultry on a poultry farm
260
5.Fresh or frozen shell fish, excluding shell fish specified in Schedule 1 260

6.Imported cooked or dried meat or imported meat which has been otherwise
treated or prepare ...................260

7.Imported intestine other parts of any animal which are prepared in the form of sausage sings .............260

8.Imported pies usages or other prepared or manufactured articles of food
Which con contain any meat or cooked or dried meat other than fat 260

9.Milk or any milk beverage, being milk or a milk beverage to which the
Milk Regional Council) Bylaws (Cap. 132 sub. leg.) apply, other than
sterilized milk or milk beverage approved under bylaw 4(2) thereof 260

10.(a) Soft ice cream 260
Other frozen confections ..............260

11.Chinese herb tea 260

12.Non-bottled drinks --- 260

13.Siu Mei (*g) or Lo Mei (AN 9) ........260

14.Cut fruit....................................260





Item Description of food Annual fee

15.................................Leung Fan ......
...................................260
16.................................Man Tau Lo 260
17.................................Food sold by means of a vending machine 635

(L.N. 97 of 1989)

SCHEDULE 3 [bylaw 3 11

LICENSING FEES

Class Nature ofSize of premises Fee Date of
of businessby reference to renewal
licence floor area

A. Food Factories

Exceeding Not exceeding
M2 M2

1. General ........100 1,765
'00 150 ....2,200
150 200 ....3,090
200 250 ....3,975
250 300 ....4,865
3 0 350 ....5,740
00

350..................400 6,625
400..................450 7,510
450..................500 8,400
600 ..............9,720 1 October

700 ..............11,495
800 ..............13,250
800..................900 15,030
900..................1000 16,790
1000.................2000 26,520
2000.................3000 44,200
3 WO.................4000 61,880

4000 5000 .............
79,565

5000
.......................................................
88,405





Class Nature of Size of premises fee Date of

of business by reference to $ renewal

licence floor area

Exceeding Not exceeding
M2 M2

2. Bakeries ...100 . . .....
1,260
100 150 . . ........
1,580
150 200 ...............
2,215

200 250 .....2,850
250 3 .......3,480
300 ................ 4,115
350 ................ 4,750
400 50 **** .5,380
450 500 .....6,020
500 600 .....6,960 1 January
600 700 .....8,220
700 800 .....9,485
800 900 .....10,760
900 1000 ....12,020
1000 2000 ....18,980
2000 3000 ....31,630
3000 4000 ....44,295
4000 5000 ....56,940

5000 ...............63,265

B. Restaurants

Exceeding Not exceeding
2 M2

1. General and ........100 1,765
marine 100 150 ....2,200
150 200 ....3,090
200 250 ....3,975
250 300 ....4,865
300 350 ....5,740
350 400 ....6,625
400 450 ....7,510
450 500 ....8,400
500 600 ....9,720 1 July
600 700 ....11,495
700 800 ....13,250

exceeding ....
....

800..................900 15,030
900..................1000 16,790
1000.................2000 26,520
2000.................3000 44,200
3000.................4000 61,880
4000.................5000 79,565
5000........................................................................
88,405...............





Class Size of premises
Of Nature of Fee Date
by reference to
licence business floor area

Exceeding Not exceeding

M2 m 2

2. Light ............100 1,260
refreshments ............... 80
100 150 .......1,5 0
150 200 .......2,215
200 250 ........2S50
250 300 .....1/3,480
...............1
300 350 .......4,115
350 400
...........4,750
400 450 .......5,380

450 500 ..

........ 6,020

500 600 ............... 6,960
600 ....700 . .8,220
700 ....80 ....9,485
800 ....9j00 ..10,760
900 ....11,000 125020
1000 ....~ 000 .18,980
2000 ....3 000 .31,630
3000 ....4000 ..44,295
4000 ....5000 ..56,940
5000 ..................
................................... 63,265

C. Siu Mei and......All sizes ......................................... 1,305 1 April
Lo Mei Shops

D. Fresh Provision
Shops
For sale of-

1 . Pork All :-S..............
................................................... 1,690
size
2. Beef All s.............. 1,690
3. Mutton.................All sizes....................................................... 1,690
4. Fish All sizes................................................................ 1,690
(including
live fish) .................. 1 April
5. Poultry................All.............................................. 1 1,690
(including
live poultry)

6. Reptiles...............sizes
....................................................... 1,690
(including
live reptiles)





Class Size of premises

Of Nature of Fee Date of

licence business by reference to $ renewal
floor area
E. Cold Stores
Exceeding Not exceeding
m

m 2 12

..........3,535
200................................. 5,305
400.................00 8,840
600.................00 12,375
800.................1000 15,915 1 October
1000.................2000 26,520
2000.................3000 44,200
3000.................4000 61,880
4000.................5000 79,565
5000.....................
...................................... 88,405

F. Factory
Canteens

Exceeding Not exceeding
M2 M2

100 .....1,260
100 150 .....1,580
150 200 .....2,215
206 250 .....2,850
250 300 .....3,480
300 350 .....4,115
350 400 .....4,750
400 450 .....5,380
40 500 .....6,020
500 600 .....6,960 1 July
600 700 .....8,220
700 800 .....9,485
800 900 .....10,760
900 1000 ....12,020
1000 2000 ....18,980
2000 3000 ....31,630
3000 4000 ....44,295
4000 5000 ....56,940

g/Not,

5000
.......................................................
63,265
Notes: (1)Where, in the case of Class AI licences, a general food factory includes an open air
drying ground for the manufacture of dried food or soy sauce, the open air area will
be discounted by 50% for the purpose of calculating fees.

(2)Where, in the case of Class D licences, more than one class of licence is required by
the same applicant for the same premises, the aggregate fee shall not exceed
$6,760.

(L.N. 97 of 1989)





SCHEDULE 4 [bylaw 33(1)(j) & (k))

APPORTIONMENT OF SPACE IN RESTAURANTS
PART I
Class B1 and B2 restaurants

Seating accom. Kitchen accom.Aggregate area of kitchen,
in M2 in M2food preparation room and
scullery accom. in M2

65 or less Not less than 6 Not less than 1/2 of the total area of seating
accommodation.
66- 75 10 Not less than 33 M2
76- 85 34
96- 95 35
96-100 36
101-110 37

111 or over 14 Not less thanof the total area of seating
accommodation.

PART 11

Class B3 restaurants wishing to sell any hot Chinese dishes which may from time to time be
permitted under their licences

Usable floor Minimum aggregate area of kitchen, food
space in m2 preparation room and scullery accom. in M2
22 or less 5 m'

23- 35 221% of usable floor space or 7 M2 whichever is the less.
36- 55 20% of usable floor space or 9 m' whichever is the less,
56- 95 16% of usable floor space or 14 M2 whichever is the less.
96-185 15% of usable floor space or 19 M2 whichever is the less.
186 or over 10% of usable floor space or 28 M2 whichever is the less.
Note:The usable floor space is the aggregate floor area of the restaurant excluding any offices,
store-rooms, staircases, staircase halls, lift landings (up to a maximum of 5 m2 space
used in providing water closet fitments, urinals and lavatory basins, and any space
occupied by machinery for any lift, air-conditioning system or similar service. (L.N. 125 of
1970)

(L.N. 89 of 1979)





SCHEDULE 5 [bylaw 33(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 I

Class B l and B2 restaurants

Gross floor Minimum Minimum aggregate area of kitchen,
area in m2 kitchen area food preparation room and scullery
in M2 accommodation in m'
100 or less 630% of gross floor area, but not less than 9 m'.
101-150 1025% of gross floor area, but not less than 27 M2.
151-250 1023% 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, food
area in m2 preparation room and scullery accommodation in m'
22 or less Not less than 5 M2.
23- 35 20 % of gross floor area or 7 M2 whichever is the less.
36- 55 18 % of gross floor area or 8 m' 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 m' whichever is the less.
186 or over 9 % of gross floor area or 28 m' whichever is the more.

PART 111

Class F factory canteens

Gross floor Minimum aggregate area of kitchen, food
area in M2 preparation room and scullery accommodation in M2
Any gross floor area 15% of gross floor area, but not less than 6 M2.
Note:Gross floor area is the roofed-over area used exclusively for the business of 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.

(L.N. 212 of 1973; L.N. 89 of 1979; L.N. 175 of
1980)

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