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SECTION D
INSPECTION AND SUPERVISION OF FOOD
Food & Drugs Act 1955
The chief statutory changes this Act brought about When It came
Into operation on 1st January. 1956, were the consolidation of the
Food & Drugs Act 1938, the Food & Drugs ( Milk Dairies and Artifcial
Cream) Act 1950, Part I of the Slaughterhouse Act 1954 and the
Food & Drugs Amendment Act 1954.
One Important change Introduced by the new Act was the Incorporation
of the Flood Hygiene Regulations 1955 Which replaced Section 13
of the Flood & Drugs Act 1938 and sections 19, 20 and 21 of the Public
Health (Meat) Regulations 1984. These Regulations 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. The Regulations lay down requirements in respect of:-
(1) the cleanliness of food premises, stalls, etc., and of apparatus
and equipment.
(11) the hygienic handling of food.
(Ill) the cleanliness of persons engaged In the handling of food
and of their clothing and the action to be taken where they
suffer from, or are carriers of certain infections.
(lv) the construction, repair and maintenance of food premises,
stalls, vehicles, etc., and the facilities to be provided.
(v) the temperature at which certain foods that are particularly
liable to transmit disease are to be kept in food premises.
Under the new Act a caterer convicted of offences under the Food
Hygiene Regulations 1955 may be disqualified from using particular
catering premises for a period not exceeding 2 years.
Letters containing a summary of the principal requirements of the
Food Hygiene Regulations 1955 together with a guide to the Regulations
Issued by the Central Council for Health Education were sent to all
occupiers or owners of food businesses in the borough.
Among other new legislation concerning food Is the Flour (Composition)
Regulations 1956. These Regulations provide that all flour
Intended for human consumption, Aether home produced or imported,
shall contain not less than 1.65 milligrams of iron, 0.24 milligrams
of Vitamin B.I and 1.60 milligrams of nicotinic acid or nicotinamide
per 100 grams and, except in the case of flour containing the Whole
of the products derived from the milling of wheat, between 235 and
390 milligrams of crete praeparata (chalk) per 100 grams.
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