This statutory instrument outlines the specific food hygiene regulations applicable to markets, stalls, and delivery vehicles in the United Kingdom as of 1966. It details the legal framework established by the Food and Drugs Act 1955 to ensure public health and safety concerning food handling and distribution. The regulations specify requirements for cleanliness, temperature control, and prevention of contamination for food sold or transported in these environments. They aim to standardize practices and enforce compliance across various food service and retail points.

This document serves as a primary source of historical food safety legislation in the UK. Its authority derives directly from the Food and Drugs Act 1955, establishing a clear legal precedent for hygiene standards in public food vending and transport. The regulations provide insight into the public health concerns and regulatory approaches of the mid-20th century, offering a foundational text for understanding the evolution of food safety law.