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78
Butchers' Shops.
The number of butchers' shops in the Borough at the beginning
of the year 1929 was 96. One new shop was opened during the
year, making a total of 97 butchers' premises carrying on business
at the end of the year.
All butchers' shops in the Borough are systematically inspected,
and for the most part they are well kept and provided with cold
storage facilities. During the year 1,598 inspections of these premises
were carried out by the Council's Food Inspector.
Public Health (Meat) Regulations, 1924.
No legal proceedings were taken during the year with regard
to the Public Health (Meat) Regulations, 1924.
Food and Drugs (Adulteration) Act, 1928.
During 1929 the new Food and Drugs (Adulteration) Act,
1928, came into force on the 1st January. The main provisions
relating to the composition and description of food are :—
(a) Statutory provisions :—
The Food and Drugs (Adulteration) Act, 1928.
Section 4 of the Milk and Dairies (Amendment) Act, 1922.
(b) Orders and Regulations made under repealed Acts and
continued in force by the Food and Drugs (Adulteration)
Act, 1928:—
Order as to Registration of Margarine Factories, &c.,
1900 ; Order as to Registration of Butter Factories, &c.,
1907 ; Regulation as to Competency of Analysts, 1900 ;
Sale of Milk Regulations, 1901 and 1912 ; Sale of Butter
Regulations, 1902.
(c) Regulations made under the Public Health (Regulations
as to Food) Act, 1907 :—
Public Health (Condensed Milk) Regulations, 1923 and
1927 ; Public Health (Dried Milk) Regulations. 1923 and
1927; Public Health (Preservatives, &c., in Food)
Regulations, 1925 to 1927.
From the above it will be seen that progress has been made
towards securing a greater measure of control over the composition
and description of food and drugs supplies.
The total number of samples taken under the Act during 1920
was 839, of which 22 or 2-6 per cent, were certified by the Public
Analyst to be adulterated. In addition to the foregoing, 361
informal samples were procured, of which 15 (or 4-1 per cent.)
were reported by the Public Analyst as being adulterated or con—
taining preservative.