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(64)
Later in the year this order was replaced by the Meat Products (No.2)
Order, 1952, From the public health standpoint the chief amendments introduced
were the removal of the permission to use milk pov/der or fat of
vegetable origin in place of part of the meat and to include tinned soups
as meat products.
Owing to various difficulties in applying this order a third order
was introduced at the end of the year revoking all standards other than
those for sausages. To the layman it may appear that there has been a
considerable amount of wasted legislation, much of which has caused considerable
discussion and argument. There appears little doubt, however,
that whilst numerous standards put forward and eventually withdrawn had
been issued without sufficient consultation with all interested parties,
many members of the trade and analysts will employ these standards as a
basis for commercial and other purposes, and that they may again be
issued at some future date when we have more knowledge regarding their
application.
The Food Standards (Fish Paste) Order, 1951, which came into effect
for retail sales on 7th March requires fish paste to contain not less
than 70% of fish after all waste has been eliminated. Fish varies considerably
in composition and public analysts are endeavouring to discover
methods of analysis which can be used for its enforcement.
The Food Standards (Meat Paste) Order, 1951, came into effect for
retail sales on 7th March. This order fixes a standard of not less than
55% of meat in meat paste.
The Milk (Control and Maximum Prices) (Great Britain) (Amendment No.4.)
Order, 1951, which came into effect on the 1st January, 1952, included
both Jersey and Guernsey milk as Channel Island milk.
The Food Standards (Coffee Mixtures) Order, 1952, requires coffee
and chicory mixtures, including French coffee, to be mixtures of coffee
and chicory only and to contain at least 51% of coffee. It further requires
coffee with fig flavour or fig seasoning, including Viennese coffee
to be a mixture of coffee with figs only and to contain at least 35% of
coffee. This is the first time that there has been any standard for
coffee and fig mixtures in this country.
The Food Standards (Edible Gelatine) Order, 1951, which came into
force on the 1st February, 1952, requires a 3% solution of gelatine,
unless labelled otherid.se, to form a jelly at 60° F., to contain not more
than 3.25% of ash, and not more than specified traces of arsenic, lead,
copper or zinc.
The Food Standards (Ice Cream) (Amendment,) Order, 1952, reduced the
minimum fat content of ice-cream from 5% to 4% and milk solids other than
fat to 5%. The Food Standards (Ice Cream) Order, 1951, had required ice