Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)RegulationsRegulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters9. Standards and requirements for protective clothing |
| (1) | A person may not handle or 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 a person handling food that is not packed so that the food may not be contaminated must— |
| (a) | be clean and neat when the person begins to handle the food; |
| (b) | at all times during the handling of the food, be in such a clean condition and be 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 must, where applicable, wear suitable protective clothing. |