or maximum and minimum quantities and proportions that shall or may be added to, mixed with or used in the preparation of or present in food generally or food of a specified class or description; (d) prohibiting the sale or the handling for sale S. 63(1)(d) amended by of food generally or food of a specified class Nos 98/1997 or description the use of any equipment s. 18(1)(d), 14/2001 containing a specified substance or a s. 32(a). specified substance exceeding a prescribed quantity or proportion; (e) prescribing or prohibiting specified modes of preparation of food generally or food of a specified class or description; (f) prescribing the temperature at which or range of temperatures within which food generally or food of a specified class or description that is prepared, stored, displayed, exposed or conveyed for sale shall be kept; (g) prohibiting the sale of food generally or food of a specified class or description containing any micro-organism or a micro-organism of a specified kind or a micro-organism of a specified kind in excess of a specified number in a specified quantity; (h) providing for and prescribing all matters and S. 63(1)(h) amended by things for or with respect to securing the No. 98/1997 wholesomeness and purity of food and the s. 18(1)(d). conditions and practices in connexion with the sale or the handling for sale of any food and, without limiting the generality of the foregoing, for or with respect to—
or maximum and minimum quantities and proportions that shall or may be added to, mixed with or used in the preparation of or present in food generally or food of a specified class or description; S. 63(1)(d) amended by Nos 98/1997 s. 18(1)(d), 14/2001 s. 32(a). (d) prohibiting the sale or the handling for sale of food generally or food of a specified class or description the use of any equipment containing a specified substance or a specified substance exceeding a prescribed quantity or proportion; (e) prescribing or prohibiting specified modes of preparation of food generally or food of a specified class or description; (f) prescribing the temperature at which or range of temperatures within which food generally or food of a specified class or description that is prepared, stored, displayed, exposed or conveyed for sale shall be kept; (g) prohibiting the sale of food generally or food of a specified class or description containing any micro-organism or a micro-organism of a specified kind or a micro-organism of a specified kind in excess of a specified number in a specified quantity; S. 63(1)(h) amended by No. 98/1997 s. 18(1)(d). (h) providing for and prescribing all matters and things for or with respect to securing the wholesomeness and purity of food and the conditions and practices in connexion with the sale or the handling for sale of any food and, without limiting the generality of the foregoing, for or with respect to—
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