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FOOD HYGIENE
On January lst, 1956, changes in the law relating to food and drugs
came into force, and the Food and Drugs Act. 1955, is the principal Act
for controlling the composition, labelling, fitness, and hygienic handling
of food; with the advent of this new legislation the Food and Drugs Act
of 1938 was repealed. At the same time the Food Hygiene Regulations ,1955,
became operative. From their title it will be obvious that these Regulations
stress the great importance which is placed on clean food handling and safe
food.
The main requirements of the Regulations are as follows:-
Requirments affecting food handlers
Personal cleanliness
Persons handling food musts
(a) keep their hands and clothing (including
overalls) clean;
(b) cover open cuts and abrasions with a
waterproof dressing;
(c) refrain from spitting, and
(d) refrair from smoking or taking snuff
when handling food, or when in any room
where there is open food.
Protection of food from contamination
(e) food shall not be so placed as to involve
risk of contamination.
Wrapping of food
(f) unclean or printed wrapping material must not
be allowed to come into contact with food.
(g) any person engaged in the handling of food
who is suffering from, or is a carrier of,
certain infectious conditions must inform
(i) the occupier of the food premises
and
(ii) the owner of the food business.
(h) the owner or occupier when given this
information must notify the Medical Officer
of Health immediately.