Allied Health Professions Act, 1982
R 385
Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972RegulationsRegulations Governing General Hygiene Requirements for Food Premises and the Transport of Food9. Standards and requirements for protective clothing |
| (1) | No person shall be allowed to handle food without wearing suitable protective clothing as specified in Subregulation (2). |
| (2) | The protective clothing, including head and other coverings and footwear, of any person handling food that is not packed so that the food cannot be contaminated shall— |
| (a) | be clean and neat when such person begins to handle the food; |
| (b) | at all times during the handling of the food be in such a clean condition and of such design and material that it cannot contaminate the food; |
| (c) | be so designed that the food cannot come into direct contact with any part of the body, excluding the hands. |
| (3) | Visitors to food premises should, where applicable, wear suitable protective clothing. |
