View report page

59
SECTION E
SUPERVISION OF FOOD
(In conjunction with Mr. W. C Bartlett. Chief Public Health Inspector)
Certain legislation affecting the work of the department was made or came into
operation during the year under review including the following
The Milk (Special Designation) Regulations 1960 consolidated with amendments previous
regulations relating to raw, pasteurised and sterilised milk
The principal changes include
1. Dealers' Licences with a few exceptions will be granted by the Pood and Drugs Authority
for the area within which are situated the premises at or from which the milk is pasteurised,
sterilised or sold as the case may be dealers licences will permit sales outside as well as
inside the area of the licensing authority and supplementary licences will be discontinued
2. A dealer's (pre-packed milk) licence is introduced
3 Period of licence in respect of a dealer is extended from one year to five years
4. A licence holder will be no longer required to allow samples of milk to be taken free
of charge.
5. The conditions of the methylene blue test are modified and a different phosphatase
test for pasteurised milk has been prescribed
The Skimmed Milk with Non Milk Fat Regulations 1960 impose requirements as to the
labelling and advertising of certain specified foods which have the appearance of milk
and non-milk fat. They also prohibit subject to certain savings the labelling or advertising
of specified foods and beverages containing skimmed milk, in a manner suggestive of milk or
anything connected with the dairy interest.
Circular FSH3/60 issued by the Ministry of Agriculture, Fisheries and Food gave information
of the products approved by the Minister for the cleansing of milk tankers, vessels or appliances
as an alternative to scalding with boiling water or steam
The Food Hygiene (General) Regulations 1960 consolidated the regulations of 1955 and 1957
and extended the regulations to include food businesses carried on from home-going ships and
moored vessels. Other principal changes include:-
1 The extension of the definition of the handling of food to include the cleaning of
food utensils and equipment
2. The person carrying on the food business is principally responsible for securing
compliance with the regulations, but a manager or foreman is also required to take all
reasonable steps to secure compliance by the food handlers under his control.
The Food Hygiene (Docks Carriers etc ) Regulations 1960 prescribe requirements to
secure the hygienic handling of food at docks, warehouses, cold stores, carriers' premises,
etc., which were excluded from the Food Hygiene Regulations 1955