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Suspension of revocation of licences is also affected
by the conditions laid down in the Milk (Special Designations)
Regulations.
Cream
The Food Standards (Cream) Order, 1951, came into
operation on 30th April, 1951, and laid down the standards
for cream as follows
Cream sold as "Single Cream", "Fruit Cream",
or "Coffee Cream" to have a minimum of 18 per cent
milk fat. "Double" or "Thick" cream and
clotted cream, a minimum of 48 per cent milk fat.
Sterilized cream, i.e., tinned sterilized cream,
bottled sterilized cream, a minimum of 23 per cent
milk fat. The Order applied to all cream whether
home produced or imported, and included cream sold
by catering establishments.
The Cream Order, 1950, prohibited the manufacture and
supply of cream except under licence and also restricted
the serving of clotted cream by catering establishments to
specified areas; and imposed maximum prices for clotted,
cream except when supplied as part of a meal by a catering
establishment in any of the specified areas. These
restrictions ware abolished by the Cream (Revocation) Order,
1951, which came into operation on 11th May, 1951, but the
sale of cream was permitted for a very short period only and
ceased on 3rd July, 1951.
During this period, nine samples of cream were taken.
Of this number, two were found to be below standard and
warnings were sent to the vendors.
FOOD POISONING
Under Section 17 of the Pood and Drugs Act, 1938,
any medical practitioner, on becoming aware that a person
is sufferings, or is suspected to be suffering, from food
poisoning, must notify the Medical Officer of Healtho

Outbreaks due to identified agents - NIL
Outbreaks off undiscovered cause -
Total outbreaks 2 Total cases 5
Single cases
Unknown cause 6
Agent identified 7 Total cases 13