12.—(1) No person who is engaged in the preparation of food shall during such preparation —| (a) | handle with his bare hands any cooked food but shall —| (i) | use a clean fork, tongs, scoop or other suitable implement; or | | (ii) | wear clean gloves; |
| | (b) | apply his fingers to his mouth, eye, ear, nose or scalp; | | (c) | use his breath to open any bag or wrapper; | | (d) | wipe his hands on his clothing or with any other material other than a clean towel; | | (e) | place, so that it can come into contact with food for sale, any substance, material or article which is unclean or likely to contaminate such food or which has been in contact with his mouth; | | (f) | cough, spit, sneeze or expel mucus from his nose; or | | (g) | smoke, or use tobacco or snuff or any other preparation, or chew tobacco or betel nuts. |
(2) Every person who is engaged in the preparation of food shall —| (a) | wear clean attire and keep his body clean; | | (b) | protect or cover with water-proof dressing any open cut or lesion or graze on his hand; | | (c) | keep his finger nails clean and short; and | | (d) | upon every occasion —| (i) | before commencing such preparation; or | | (ii) | after visiting any urinal, water closet or other similar convenience and before resuming such preparation, |
| wash his hands thoroughly with soap and clean water. |
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| (3) Where an offence under this regulation is proved to have been committed with the consent and connivance of, or to be reasonably attributed to any neglect on the part of, the licensee of the licensed food establishment, the licensee shall also be guilty of that offence and shall be liable to be proceeded against and punished accordingly. |
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