View report page

48
the Report of the Working Party on Manufactured Meat Products issued in 1950,
it is essential that made-up food products be cooled as soon as possible. All foods
consisting of meat (including game and poultry), fish, gravy or imitation cream, or
prepared from any of these substances, or any egg or milk which is brought into
any food premises on or from which is supplied food for immediate consumption
should, unless exposed for sale without any unavoidable delay, after arrival either
be brought to a temperature of not less than 145° F. or, unless it is already at a
temperature below 50° F., be brought to a temperature below 50° F.
When any of these articles of food have been cooked or partly cooked on the
premises and are not exposed for sale the same requirements must be complied with
until the food is served or re-heated for service.
Part 5 of the Regulations deals with the requirements relating to stalls, which
definition includes any stand, marquee, tent or mobile canteen and any vehicle
whether moveable or not. These must bear the name and address of the persons
carrying on the business, shall be kept clean and in good order and repair, and
provided with suitable and sufficient means of lighting. When open food for
immediate consumption is supplied from a stall there shall be provided and maintained
an adequate supply of clean and wholesome water, being a supply of either
hot and cold water or hot water at a suitably controlled temperature, adequate supply
of soap or other detergents, nail brushes and clean towels and suitable and sufficient
sinks or other facilities for washing food, and equipment used in the food business.
With the exception of shrimps, prawns and onions, the giving out of food
for preparation or packing for the purposes of a food business, on or about domestic
premises is prohibited.
Provision is made for the issue of Exemption Certificates by the Local Authority
where compliance cannot reasonably be required. This provision is included for
exceptional use to meet cases of special character, e.g., temporary mess huts on
building or engineering sites and temporary measures while alterations are in progress
to comply with the Regulations.
Maximum higher penalties are provided.
In order to assist in encouraging hygienic conditions in food establishments the
Council supply " No Smoking " and " Now Wash Your Hands " notices for display.
In addition, the Inspectors are always ready to give talks to food handlers on the
spot and to distribute information and posters for display issued by the Ministry of
Health, the Borough Council and the Central Council of Health Education.
The Council agreed to the attendance of a Member and an Inspector at a Food
Hygiene Conference held at Caxton Hall by the Royal Society of Health.
During the year the following statutory instruments were either issued or came
into operation :—
(1) The Labelling of Food (Amendment) Regulations, 1955, imposing require—
ments as to the labelling, marking and advertising of margarine and
margarine cheese.
(2) The Food Standards (Butter and Margarine) Regulations, 1955, describing
the limits of water content for butter and water and fat content for
margarine.
(3) The Mineral Oil in Food (Amendment) Regulations, 1955, which relate
to chewing compounds.
(4) The Flour (Composition) Regulations, 1956.
(5) The Food Standards (Tomato Ketchup) (Amendment) Regulations, 1956,
which provide for a maximum copper content of 20 parts per million instead
of the present maximum of 50 parts per million in tomato ketchup.