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71
SECTION E
Inspection of Food and Supervision of Food Premises
The handicap of staff deficiency in the Food sub-section
persisted until almost mid-year, at which time Mr. F. A. Saunders
was appointed as Junior Food Inspector. From May onwards,
however, the systematic inspection of food and the supervision of
food premises was continued at a high level.
The inauguration last year of the Guild of Hygine has led to
very many improvements being carried out in food premises on a
purely voluntary basis. This was a desirable trend especially in
view of the fact that the new L.C.C. food bye-laws, based on the
model bye-laws published by the Ministry of Food in 1949, did not
make their expected appearance in the year under review.
In order to obtain better supervision, all premises used in
connection with the sale or storage of food are being listed. Unfortunately,
under present legislation, all food premises are not legally
required to be registered, but it cannot be too strongly emphasised
that until this step is taken the ideal standards of food hygiene to
which the local authorities wish to aspire will be unattainable.
Legislation.—Of new or revised legislation introduced in the
current year concerning food, the following enactments were the
most important:—
Food and Drugs (Milk, Dairies and Artificial Cream) Act, 1950.—
No significant changes in the law have been intended and the Act
only serves to consolidate previous legislation relating to milk,
dairies and artificial cream and, in this respect, it replaced the whole
of Part II of the Food and Drugs Act, 1938 and the Milk (Special
Designations) Act, 1949 when it came into operation on the 1st
January, 1951.
Milk (Special Designations) (Specified Areas) Order, 1951.—
In connection with the sale of milk, this Order, operative from 1st
October 1951, enforces the use of special designations in the areas
listed in the accompanying schedule. As for a number of years all
milk supplied to the Borough has been pasteurised or otherwise
heat treated, the Order effected no alteration in this area.
Cream (Revocation) Order, 1951.—In revoking the previous
Order of 1950, this Statutory Instrument had the effect of removing
certain restrictions on the manufacture and supply of cream, both
home produced and imported, from 30th April, 1951. At the same
time the Food Standards (Cream) Order, 1951, was introduced
prescribing the minimum fat content for cream made from cow's
milk.