A restaurant is a commercial establishment where meals can be bought and eaten.

• Apply to the Medical Officer (Health) in the parish where the establishment is located for a licence to operate such an establishment.
  • Fill out prescribed application form
  • Pay the requisite fee (based on type of establishment)
  • Submit a floor plan showing layout of equipment or other devices

Licence is valid for 1 year and reapplication must be done 30 days before expiration

Physical Structure Requirements

• Adequate ventilation
• Adequate light:
  • 110 lux storage areas
  • 220 lux serving area
  • 540 lux food preparation area
• Adequate food storage facilities in place to maintain product temperatures (cold 4.4°C, frozen -18° C and hot food 63° C)
• Light bulbs or fixtures suspended over food preparation and storage areas should be protected (shielded or shatterproof)
• Food contact surfaces should be impervious, non-absorbent, corrosion resistant smooth and easily cleanable.
• Floor impervious, durable, non-slip, free from cracks and crevices. Material cleanable.
• Wall and ceiling durable, clean, in good repair, washable and painted in light colour.
• Toilet facilities provided for employees and customers for each sex. Conveniently located, accessible and in good condition
• Adequate supply of potable (treated) water
• At least one (1) hand washing station for every 40 m² of floor space, in every area that food is prepared, stored or served. Each station should be equipped with potable water, soap dispenser waste bin and drying device.
• Changing rooms for staff and storage cabinets for staff
• Adequate shelves for storage of food. Shelf nearest to the floor should not be less than 15.2 cm (6 inches)
• Food protected from contamination
• Food establishment free from pest and vermin.
• Food establishment located in a suitable location

Operational Requirement

• Source of food items safe and comply with law
• Food condition sound, free from spoilage, filth or other contamination
• Offer for sale only food safe for human consumption
• Store food in a manner that will not cause undesirable flavor or odour to be absorbed in the food (food away from Non-food items)
• Food label comply with food labelling standards
• Potentially hazardous food internal temperature maintained at 4.4°C for cold food and 63° C for hot food during display, service and transportation
• No food should be stored in any place where chemicals are kept
• Thermometer provided to monitor product temperatures. Temperature recorded and made available for viewing by PHI
• Food properly thawed
• Food protected from contamination and cross contamination during storage, preparation, display, served and transported
• Food not stored of prepared in any place through which a vent or waste water pipe from a water closet or urinal passes through.
• Food should not be stored in bathrooms
• No room use for sleeping should open directly into any room of the food handling establishment that food is prepared or stored
• Condiments, seasoning and dressings for self-service should be individually packaged or from dispensers or from containers protected from contamination
• Food offered for sale in open areas should be protected from animals, flies, and dust. Containers should be clean and sanitary and suitable for the purpose. (approved by MO(H) )
• Food offer for sale in open areas:
  • Off floor 60.96cm
  • 4.4°C for cold food
  • 63° C for hot food
  • -18C for frozen food
• Transportation of food (vehicle)
  • Insect, pests, animals, wind, dust or any other contaminants:
  • Clean and sanitary
  • Not use for transporting chemical, corpses
  • Meet specification by MO(H)
• Record
  • Register for daily quantities of food produced, purchased, transported, distributed or sold
  • Name and address of suppliers
  • Type of vehicle and licence number
• No animals should be allowed inside a food handling establishment
• Employees
  • Wear clean outer clothing
  • Wash hands thoroughly
  • Wear effective hair restraints

Please bear in mind that licences can be suspended or revoked by the Medical Officer (Health) for breeches of the regulations