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The Milk (Special Designation) (Amendment) Regulations,
1965.—These Regulations made under the Food and Drugs Act,
1955, became operative on 1st October, 1965. They amend the
Milk (Special Designation) Regulations, 1963, and
(a) prescribe a new special designation "Ultra Heat Treated",
in relation to milk treated by the ultra high temperature
method, i.e. heated to not less than 270°F. for not less
than one second;
(b) prescribed special conditions subject to which licences to
use the new special designation are granted, a test which
must be satisfied and forms of licence to authorise use of
the new special designation;
(c) require the cap of any bottle, or any container other than
a bottle, containing milk in relation to which the special
designation "Untreated" is used, to be conspicuously and
legibly so marked with the words "Untreated Milk".
The Egg (Marking and Storage) Regulations, 1965.—These
Regulations, which apply to England and Wales only, came into
operation on 1st June, 1965, and revoked and superseded the
previously amended Agricultural Produce (Grading and Marking)
(Eggs) Regulations, 1936.
The Regulations re-enact, with amendments, some provisions
of those revoked dealing with such matters as the manner of
marking eggs which have been preserved or which are placed in
cold or chemical storage and the manner of registering premises
which are to be used for such storage. The Regulations also
prescribe for certain other matters which include the particulars of
the notices to be given on placing or removing eggs in or from
such storage, the records required to be kept by the occupiers of
registered premises and by persons who place eggs in cold or
chemical storage on such premises and the manner of marking
containers of eggs which are stored and not intended for sale by
retail.
The provisions of the 1936 Regulations relating to grade
designations and grade designation marks for eggs are revoked
without replacement.
Ministry of Agriculture, Fisheries and Food Circulars 14/65,
29/65 and 46/65, approve the use of specified chemicals as alternatives to steam or boiling water in the cleansing of vessels used