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THE FOOD HYGIENE (GENERAL) REGULATIONS, 1960
These Regulations provide the Statutory authority to enforce
reasonable standards of food hygiene in food premises and in
respect of food handlers.
Routine visits are made to all food premises with the object
of maintaining these standards and reference to the tabular statement
of works carried out will give some indication of the matters
to which attention is directed.
It can be said at this point in time that there is little or no
resistance to the demands of the department for the provision of
necessary equipment or facilities in food premises in the interests
of clean food.
Progressive food traders recognise the importance of the
subject but staffing difficulties and shortages are factors that to
some extent hinder the full implementation of a satisfactory
routine.
The shopping public is quick to recognise a lapse in standards
and during the year 21 complaints received in respect of contaminated
or unsound food were fully investigated and warning
letters were sent in appropriate cases.
In three instances, however, relating to foreign matter in bread.
Court proceedings were instituted and fines totalling £45 with 15
guineas costs were imposed.
A variety of food samples 132 in number, were submitted for
bacteriological examination during the year, including synthetic
and fresh cream, cream cakes, minced beef, sausages, frozen meats
and vegetables, shrimp croquettes, peeled prawns, meat pudding,
meat pie, fish fingers, crab meat, pure monosodium glutanate
crystals, herring roes, desiccated coconut, minced chicken in jelly,
egg albumen, cracked fresh eggs, etc.
The reports on these samples were generally very satisfactory.
During the year 63 swabs were taken from 315 items of
washed crockery and submitted for bacteriological examination.
Advisory work was carried out as and when necessary based on the
reports received.
Further details of food samples are recorded elsewhere in this
report.