REGISTRATION OF FOOD HANDLERS REGULATIONS

REGISTRATION OF FOOD HANDLERS

SUBSIDIARY LEGISLATION 449.27

REGISTRATION OF FOOD HANDLERS

REGULATIONS

1st January, 2002

LEGAL NOTICE 178 of 2001, as amended by Legal Notices 137 and 426

of 2007; and Act XIII of 2015.

The title of these regulations is the Registration of Food

Handlers Regulations.

(Regulation 3)

Validity of

Category

Description

Certificate

A.

1. Food handlers involved in the

2 years

preparation, manufacture packaging or

handling of non-high risk food and wrapped

food

2. Food handlers not directly involved in

2 years

the preparation or manufacture of food

B.

Food handlers involved in the preparation or

5 years

manufacture of high risk food, and retailers

and wholesalers that handle open (unwrapped)

high risk food

In these regulations unless the context otherwise requires -

"the Act" means the Food Safety Act;

"commercial operation" in relating to food or contact material

means any of the following

(a) selling, possessing for sale, and offering, exposing or

advertising for sale;

(b) consigning, delivering or serving by way of sale;

(c) preparing for sale or presenting, labelling or wrapping

for the purpose of sale;

(d) storing or transporting for the purpose of sale;

(e) importing or exporting,

and, in relation to any food source, means deriving food from such

source for the purpose of sale or for purposes connected with sale;

"food business" means any business in the course of which

commercial operations with respect to food or food sources are

carried out, including the import and export of food, and whether

carried on for profit or not;

"food handler" means any person engaged in the preparation,

manufacture and treatment in terms of the Act in a food business,

whether for profit or not, and who handles or prepares food

intended for human consumption; and food handling shall be

construed accordingly;

"Food Safety Commission" means the Commission as defined by

article 2 and as set up by article 5 of the Act;

"high risk food" means foods which, under favourable

conditions, support the multiplication of pathogenic bacteria and

are intended for consumption without treatment which would

destroy such pathogens;

"registration document" means a form of identification issued by

the Food Safety Commission to food handlers in possession of a

valid certificate and in accordance with the categories of the

Schedule;

"valid certificate" means any certification in good food hygiene

practice issued by a body approved by the Food Safety

Commission, and certification shall be construed accordingly.

REGISTRATION OF FOOD HANDLERS

(1) No person shall act as a food handler without

registering as such with the Food Safety Commission.

(2) No person shall employ any food handlers in any food

business who are not registered with the Food Safety Commission

and are in possession of a current registration document.

(3) Any food handler who applies for registration with the

Food Safety Commission must possess a valid certificate as

described in the Schedule to these regulations.

(1) Any food handler registered with the Food Safety

Commission shall be issued with a registration document.

(2) The Food Safety Commission shall keep a register of all

food handlers issued with a registration document.

(3) Such registration document shall be valid for a period of

two years or five years depending on the type of valid certificate

presented.

(4) The Food Safety Commission shall renew the registration

document when requested to do so provided a valid certificate is

also presented when the request is made.

(5) Such registration document shall be available

for

inspection by an authorised officer when so demanded.

There shall be paid to the Food Safety Commission a fee of

two euro and sixty cents (€2.60) when issuing or renewing a

registration document. Such fee shall also be payable for the

issuing of a replacement registration document.

Food handlers are to submit to any medical examination or

treatment as shall be required by the Food Safety Commission.

REGISTRATION OF FOOD HANDLERS