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54
The type of premises to which attention was first given was the cafe and dining room
and, whilst some needed little attention, to achieve the new standard, the majority fell
short of requirements. In some cases where the business provided only a marginal living,
the premises ceased to be used for the sale of food. Gradually the other types of foodshops
were measured against the Regulations and by the end of the year a general allround
improvement was noticeable, 393 premises having had work carried out. This is
approximately one third of the foodshops of all kinds in the Borough and represents the
majority of premises at which work will be required. The provisions of the Regulations
insofar as they relate to persons however can never be permanently discharged in that
food handlers must always be alert to their own daily responsibilities in carrying out
the Regulations.
The support of the public in helping along the movement to cleaner handling of food
was sought by means of a modest clean food publicity effort details of which are to be
found on page 64.
REPORT OF THE COUNCIL ANALYST-THOMAS McLACHLAN
During the year 1956, 800 samples of foods and drugs were examined. Of these 719
were taken formally and 81 informally.

The number of samples received as a result of complaints increases each year and
this year six of these complaints were considered to be justified.
Only one sample of milk failed to meet the requirements of the Food and Drugs Act,
It contained only 8.47 per cent. of solids-not fat, indicating the presence of 0.35 per
cent, of added water according to the Sale of Milk Regulations, but the freezing point
showed that 3.1 per cent, of water had been added.
Some Condensed Skimmed Milk was received as the result of a complaint that it was
discoloured and greenish. Your analyst considered that it was too viscous and the
colour was too dark.
A sample of Single Cream contained total solid matter 24. 0 per cent., of which only
17.4 per cent. was milk fat. It was, therefore, 3.3 per cent, deficient in fat accord
ing to the Fbod Standards (Cream) Order. 1951.
A sample of Cheese Spread with Ham and Onions contained 63 8 per cent. of water and
36.6 per cent. of fat calculated on the dry matter. It was therefore reported as containing
41 per cent. excess water and a deficiency of 19 per cent. in fat calculated on
the dry matter. The Ministry of Fbod Report FS/REP/17 proposed that cheese spread should
not contain more than 48 per cent. of water and not less than 45 per cent. of fat calcu
lated on the dry matter. A revised report issued just after our condemnation proposes a
minimum butter fat content of 20 per cent. and a maximum moisture content of 60 per cent.,
on the product as sold. According to the revised report therefore this produce contained
6 per cent. excess water and was 33 per cent. deficient in fat.