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Twenty-two inspections were made by the Inspectors
during the year.
Public Health (Preservatives, etc., in Food) Regulations (1925)
and
Public Health (Preservatives, etc., in Food) Amendment Regulations
(1926)
After 1st January, 1927, the only preservatives allowable
in food will be sulphur dioxide and benzioc acid, and these
will be permitted only in certain specified foods and not exceeding
stated quantities. A list of colouring matter which will be
prohibited is also set out in the schedule referred to in the
Regulations.
Provision is also made in the Regulations as to labelling
of articles of food containing preservative or sold as a preservative,
and where this is not required, to suitable notices to
be exhibited in a conspicuous place so as to be readily seen by
the purchaser.
The dates on which the principal Regulations will come
into force are as under : —
(1) All food except those specified
below 1st January, 1927.
(2) Bacon, ham, egg yolk and articles
of food containing preservative
necessarily introduced by the use
in their preparation of preserved
margarine 1st July, 1927.