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47
Authority, to make an order disqualifying a Caterer from using the premises for a
period up to two years where the Court thinks it expedient so to do having regard
to the gravity of the offence or to the unsatisfactory nature of the premises.
Section 47 prohibits, inter alia, the sale or exposure for sale for human
consumption of :—
(a) any substance which resembles cream in appearance but is not cream, or
(b) any article of food containing such substance, under a description or
designation which includes the word " cream " (whether or not as part
of a composite word).
Section 13 of the Food and Drugs Act, 1938, is no longer in force, having
been replaced by the Food Hygiene Regulations, 1955, made under Section 13 of the
new Act. The Regulations also replace certain provisions of the Public Health
(Meat) Regulations, 1924, relative to the transport and carrying of meat. The new
Regulations modify and extend the requirements of Section 13 of the Food and
Drugs Act, 1938. Most of the Regulations came into force at the beginning of
the year, but some which may require alteration to premises or equipment or
substantial changes in procedure were deferred until 1st July.
The definition, " business," includes the undertaking of a Canteen, Club, School,
Hospital or Institution whether carried on for profit or not and any undertaking or
activity carried on by a public or local authority. Thus all places where food is
handled, including Clubs, come within the scope of Regulations and the uncertainty
that Canteens should conform to the same requirements as other food places has
been removed.
Regulation 5 prohibits the carrying on in or at any unsanitary premises, stall
or place or in or at any premises, stall or place the use of which because of the
situation, construction, or condition thereof, exposes food to the risk of contamina'
tion.
Regulation 8 makes it obligatory upon any person who engages in the handling
of food to take such steps as may be reasonably necessary while so engaged to
protect the food from risk of contamination.
Wash-hand basins with adequate supply of hot and cold water, or hot water
at a suitably controlled temperature, together with adequate supplies of soap, nail
brushes and clean towels or other drying facilities, must be provided for the use of
all persons engaged in the handling of food on or about food premises. Where no
open food is handled, however, a cold water supply is sufficient. In addition to the
personal washing facilities all food premises must be provided with suitable and
sufficient sinks and adequate supply of hot and cold water. Cold water is sufficient
it the sinks are used exclusively for the washing of fish, tripe, animal casings,
fruit or vegetables.
The Regulations require the provision and maintenance of first aid materials
and accommodation for clothing and footwear not used during working hours. They
also require persons engaged in the handling of food to :—
(1) keep any cut or abrasion on any exposed part of his person covered with a
suitable washable dressing ;
(2) refrain from spitting ;
(3) in certain instances to refrain from the use of of tobacco (including snuff).
Adequate lighting, which was not included in Section 13 of the Food and
Drugs Act, 1938, has now been covered by Regulation 20.
Regulation 25 is an entirely new and important piece of legislation. Time and
temperature are vital factors, in the multiplication of bacteria, and as emphasized in