THE PUBLIC HEALTH ACT

REGULATIONS 

(under section 14 (1))

THE PUBLIC HEALTH (TOURIST ESTABLISHMENTS) REGULATIONS 2000

(Made by the Minister on the 28th-day of June, 2000)

PART I - Preliminary

1. These Regulations may be cited as the Public Health (Tourist Establishments) Regulations, 2000.

2. In these Regulations- 

"eating establishment" means any place or building in which food is prepared or served within a tourist establishment and includes establishments offering or providing one or all of the following dining ar rangements--

(a) all-inclusive dining arrangements only;

(b) all inclusive dining arrangements together with dining arrangements a-la-corte; or

(c) dining arrangements a-la-carte only;

"grey water" means wastewater from lavatory basins, kitchen sinks, flooring, drains and elsewhere which does w t contain sewage;

"guest" means any person who stays at or otherwise enjoys the facilities of any tourist establishment on payment of a fee;

"hazard" means any physical, chemical or microbiological or other agents which is likely to cause a health risk,

"hazardous material" includes gasoline, kerosene, fuel oil, explosives, pesticides, rodenticides, insecticides, herbicides, disinfectants and cleansers;

"health certificate" means a certificate issued under regulation 4, in re- of a tourist establishment;

PART II -Health Certificates

4. (1) Every person who intends to operate or operates a tou& establishment shall apply to the Medical Officer (Health) for a health certificate in respect of that tourist establishment in the form set out in Pas I of the First Schedule.

(2) The Medical Officer (Health) shall, on receipt of an application paragraph (1). cause an inspection of the premises to be carried out in accordance with regulation 56.

(3) Where the inspection is satisfactory and the premises show compliance with the public health requirements and these Regulations, a health certificate may be issued in respect of the tourist establishment.

(4) A health certificate issued under paragraph (3) shall-

(a) be in the form set out in Part I1 of the First Schedule;

(b) be subject to such terms and conditions as may be specified there

(5) Every application for the issue of a health certificate or for the annual renewal thereof under this regulation shall be accompanied by the fee specified in Part III of the Fim Schedule.

PART III-Food Safety 

The operator of every eating establishment shall take such steps as are necessary to ensure that-

(a)  raw materials, ingredients and packaging materials are physically separated from cooked or otherwise prepared foods;

(b)  all food is stored at a minimum height of eighteen centimeters above the floor,

(c) there is a system to monitor and record room and food temperatures;

PART IV- Safety and Conduct

Even operator of a tourist establishment (other than a villa, resort, cottage, guest house, apartment complex or other similar accommodation) shall take such steps as are necessary to ensure that-

(a) all workers are trained in occupational safely hazards awareness: risk reduction and first-aid procedures;

(b) all facilities of the establishment, including its dining areas. are maintained so as to prevent the entrance and harbouring of pests and other animals and environmental contaminants including smoke and dust.

The owner or operator shall-

(a) cause signs to be placed in all restricted areas of the tourist establishment, restricting access thereto to authorized members of staff. and:

(b) where directed by an inspector to do so or where appropriate. shall cause fences to be erected around any such area.

PART V - Medical and First-Aid Facilities

29.-(1) Every operator of a tourist establishment shall cause a weekly surveillance report to be completed in the form specified in the Second Schedule and shall promptly submit that report to the Medical Officer (Health).

(2) Every owner and operator of an eating establishment shall take such steps as are necessary to ensure that-

(a) medical and first-aid services are available on the premises for guests and staff, in clearly identified and appropriate areas;

(b) first-aid medication is kept available on the premises for the treatment of guests and staff, as may be directed by the Medical Officer(Health);

(c) details of every case where a guest or member of staff becomes ill or suffers injury and is seen or attended to by a registered nurse or medical practitioner are recorded in the weekly surveillance report of the tourist establishment.

(3) The owner or operator of a tourist establishment having 100 rooms or more, shall-

(a) employ the services of a registered nurse who shall be on duty for specified hours per day and whose service shall be otherwise available to guests and staff of such tourist establishment in cases of emergency;

(b) establish a nurse's station where, in the event of illness or injury, the series of that nurse may be sought by guests and employees.

(4) Where the registered nurse is absent from the nurse's station, the owner or operator shall-

(a) take such steps as are necessary to ensure that a medical practitioner is so advised; and

(b) in the event of illness of or injury to a guest or employee, make arrangements for contacting the medical practitioner and securing his services.

(5) The owner or operator of a tourist establishment having less than 100 rooms shall secure the services of a registered nurse or medical practitioner in the event of illness or injury of a guest or employee.

PART VI - Water Supply and Lighting Facilities

Every tourist establishment shall be provided with an adequate and continuous supply of potable water from a sanitary source, being from-

(a) the National Water Commission;

(b) the Parish Council of the parish in which the eating establishment is situated pursuant to the Parishes Water Supply Act; or

(c) any other source approved by the Medical Officer (Health) which is maintained in compliance with public health requirements.

(2) Every owner and every operator of a tourist establishment shall take such steps as are necessary to ensure that-

(a) the water supply is properly distributed throughout the eating establishment and is of the pressure recommended by the inspector;

(b) the water quality on the premises is checked weekly for residual chlorine by the owner, operator or other authorized persons;

(c) an approved treatment and testing programme is instituted for water distributed on the premises;

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