View report page

82
(8) Powers to enter ships, aircraft and vehicles and to restrict
movement of imported food into the district.
(9) Similar penalties for first and subsequent offences.
(10) In connection with food other than milk, an increase in
time limit within which prosecutions must be made.
(11) Changes in conditions for acceptance of warranty.
(12) Temporary continuance of licence or registration by
personal representative as well as widow or any other
member of family on death of holder.
(13) Extension of the meaning of "sale" of food and revised
definitions of "analysis," "business," "Council," "food,"
"premises," and "preparation."
(14) Withdrawal of the necessity for registration of butter and
margarine factories and premises for the sale of artificial
cream.
Food Hygiene Regulations, 1955.—These regulations replace
Section 13 of the Food & Drugs Act, 1938, and Sections 19, 20 and
21 of the Public Health (Meat) Regulations, 1924, and add a number
of new provisions in respect of the hygienic handling of food and
the construction and maintenance of premises, stalls, vehicles, etc.,
where food is handled. Most of the regulations come into operation
on the 1st January, 1956, but certain provisions involving alterations
to premises or equipment, etc., will be deferred until the 1st
July, 1956.
Previously, Section 13 of the Food & Drugs Act, 1938 covered
premises, yards and forecourts, and related to sales whether actual
or intended, but the new regulations affect stalls and vehicles and
provide for certain general requirements wherever food is handled
whether or not there is any question of sale. The regulations apply
to the supply of food in the course of a business, and this is defined
so as to include canteens, clubs, schools and other institutions, as
well as undertakings carried on by public and local authorities.
The principal extensions of the previous law relate to:—
(i) specific requirements designed to prevent the contamination
of food;
(ii) provision of sinks or other facilities for washing food and
equipment;
(iii) the provision of a constant supply of hot water for sinks,
wash basins, etc., in food premises and of a supply of hot
water on stalls and vehicles;