2. Definitions

In these Regulations, unless the context otherwise requires —“catering establishment” means a catering establishment as described in the First Schedule to the Act;“chilled fresh”, in relation to raw meat and uncooked fish, means raw meat or uncooked fish, as the case may be, that is stored in a refrigerated facility at a temperature not below 0º C and not above 4º C;“cooked food” means any food which is wholly or partially cooked or raw food which is ordinarily consumed raw;“food hygiene officer”, in relation to any licensed premises, means a person who, for the purpose of ensuring the standard of hygiene and sanitation in the licensed premises, is responsible for —

supervising and overseeing any person who is engaged in the sale or preparation for sale of any food in the licensed premises; and

auditing the personal and food hygiene practices and the cleaning operations in the licensed premises;“frozen”, in relation to raw meat, means raw meat stored in a refrigerated facility at a temperature not above –12º C; “licence” means a licence or permit referred to in section 32, 33, 34, 35 or 36 of the Act;“licensed premises” means the premises, showboard, stall or vehicle specified in a licence;“licensee” means a person who holds a valid licence and includes any nominee appointed by a licensee under regulation 7(1);“preparation”, in relation to the preparation for sale of food, includes the manufacture, packing, delivery, carriage, storage and serving of food and “prepare” shall be construed accordingly;“raw meat” does not include raw fish and uncooked fish; “street vendor” means a person who holds a valid licence to sell or expose for sale any food or goods in any showboard or stall, which is erected along a road, lane, alley, back-lane or footway;“thawed frozen”, in relation to raw meat, means raw meat frozen and then thawed at a temperature not above 4ºC;“uncooked fish” means raw fish that is intended to be consumed raw.