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Special Designated Milk During the year in question three licences were
issued by my Council in respect of the use of the special designation pasteurised
for milk processed in the Borough, Each premises was inspected regularly and compliance
with the requirements of the Act of Regulations was maintained in each case
135 samples were taken, all of which were certified as being satisfactory.
Safe Milk. In addition to the foregoing, 43 samples of raw milk were procured
within the Borough and submitted to test for the presence of tubercle bacilli None
was found contaminated
POOD HYGIENE - The work of promoting sound standards of hygiene in food premises has
been steadily pursued As far as possible, the plans of all premises which will be
associated with the preparation and sale of food are examined In this way it is
possible to influence the standard of premises and equipment and consultation on
these matters is welcomed Visits of inspection were paid with a view to securing
'clean food handled by clean hands and transported prepared and stored under clean
conditions' and as a result of these visits the following works were carried out
Cold water supplies provided repaired or improved 3
Hot water supplies provided, repaired or improved 67
Water closets provided repaired or improved 57
Sinks provided and waste pipes repaired 50
Ventilation provided or improved 26
Drainage provided repaired or improved 38
Dustbins provided 15
Verminous conditions abated 1
Keeping of animals abated 1
Prescribed notices affixed 76
Walls and ceilings repaired or cleansed 120
Floors repaired or cleansed 43
Premises cleansed 25
Protection of foodstuffs enforced 107
Equipment repaired or improved 222
Offensive accumulations removed 4
Nuisances abated and other action 31
Pood stores provided, improved or cleansed 6
Lighting improved 12
Windows and other woodwork repaired or repainted 71
The volume of work far exceeds what was done in 1955 and this was due to the
coming into operation of the Pood Hygiene Regulations 1955. These Regulations deal
with (1) general requirements, (2) requirements relating to persons engaged in the
handling of food, (3) requirements relating to food premises, (4) requirements
relating to stalls, (5) requirements relating to the transport and carrying of meat
and (6) administrative provisions The general purport of the Regulations is to
lay down requirements in respect of (a) the cleanliness of food premises stalls etc
and of apparatus and equipment (b) the hygienic handling of food (c) the cleanliness
of persons engaged in the handling of food and of their clothing and the action to be
taken when they suffer from, or are carriers of certain infections, (d) the construction,
repair and maintenance of food premises, stalls, vehicles, etc and the
facilities to be provided (e) the temperature at which certain foods which are par
ticularly liable to transmit diseases, be kept in food premises
A brochure of these Regulations was sent to every caterer and food trader This
was followed up by systematic visiting by the Public Health inspectors to see that
the Regulations were understood to discuss any matters arising and to carry out an
inspection of the premises. In general food traders appeared to welcome the laying
down of a standard with which all would have to comply
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