The Laws of Fiji
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Last Updated: 5 April 2019
19 Microbiological cross-contamination
19
(2) No surface, including, but not limited to, food handlers’ hands, utensils, equipment, cloths, or tables, shall be used in a manner that could transmit micro-organisms between raw meat, poultry or fish and ready-to-eat food.
(3) Surfaces, utensils and equipment shall be thoroughly cleaned and disinfected after raw meat, poultry or fish has been handled or processed by, on or in them.
(4) While not limiting the generality of subparagraph (1), raw meat, raw fish, raw seafood and raw poultry shall be stored in covered containers, in a manner that provides adequate protection from microbiological cross-contamination from these foods to other food.
(5) While not limiting the generality of subparagraph (1), no ice for consumption, ice cream or beverages, including but not limited to milk-based drinks and drinking water, shall be stored in the same freezer as any raw meat, raw fish, raw seafood, or raw poultry.
(6) In those food businesses where rice is cooked for consumption as a meal or component of a meal, to prevent the possible cross contamination between batches of rice, it shall not be permitted to add freshly cooked rice to a previously cooked batch of rice.
(7) To prevent the growth of microbial contaminants, utensils used to serve food, including but not limited to rice and ice cream, shall not be stored in water, unless that water is held at temperatures that can prevent pathogen growth.