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FOOD HYGIENE REGULATIONS, 1955
These Regulations came into force on January Ist and contained most important
extensions to the law relating to food premises, vehicles, handlers and to the food
itself. The Regulations were framed against the background of the rising annual
incidence of reported cases of food poisoning or of illnesses ascribed to unsatisfactory
food handling.
Some of the provisions required structural alterations and additional fittings to be
provided, these particular Regulations were effective from July Ist. For the premises
affected, this quite often meant the provision of one or more additional sinks and wash
hand basins and the extension of hot and cold water supplies.
The new Regulations spoke of provisions to prevent the "risk of contamination" of
foodstuffs, as opposed to the old "contamination", a most important difference in
practice. The constant availability of clean towels, soap and nail brush, the provision
of a first aid kit and suitable hanging accommodation for the outer clothing of those
employed in food rooms were other requirements which affected hundreds of premises.
Food stalls containing 'open food for immediate consumption" were required to have
available a supply of hot and cold water and the type of foodstuffs coming within the
definition was one problem which locally was interpreted to mean shellfish stalls eel
stalls (when food offered on plates, shells etc. for immediate consumption), light
refreshments (including coffee), unwrapped sweets, toffee apples, candy floss, soft
drinks and unwrapped ice cream.
A new accent was laid on cleaner personal habits. The practice of smoking whilst
handling open food or whilst in any room containing open food called for the breaking of
a habit which with some people was of long standing.
The temperature at which certain prepared foods must be kept, and the prohibition of
the use of newsprint as an immediate wrapping for open food, made their first appearance
in national legislation, whilst the Regulations also dealt with the construction of meat
delivery vans and the manner in which meat and offal must be transported.
In an effort to assist with the implementation of the Regulations, talks were held
with the heads and owners of businesses,and the market traders were also invited to hear
how they would be affected.