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50
Food hygiene
The Food Hygiene Regulations 1955, which at the time marked a
considerable advance in the control of the manufacture and sale of food
products, were consolidated and amended by the Food Hygiene (General)
Regulations 1960 which extended them to food businesses carried on
from home-going ships and moored vessels. Other principal changes
brought about were:—
(a) the extension of the definition of the handling of food to include
the cleaning of food utensils and equipment;
(b) the relaxation in certain respects of regulation 25 of the 1955
Regulations, which deals with the temperature at which foods
are to be kept on catering premises;
(c) the modification of regulation 29 of the 1955 Regulations to
permit the transport of certain types of offal without being
put in special containers ;
(d) 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.
In general the regulations lay down requirements in respect of:—
(i) the cleanliness of premises, ships, stalls, vehicles, etc., used
for the purposes of the food business and of apparatus
and equipment used for those purposes;
(ii) the hygienic handling of food;
(iii) 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 the carriers of certain infections liable to
cause food poisoning;
(iv) the construction of premises and ships used for the purposes
of a food business and the repair and maintenance of such
premises and ships and of stalls, vehicles, etc.;
(v) sanitary conveniences and the provision of a water supply
and washing facilities;
(vi) the temperatures at which certain foods which are particularly
liable to transmit disease are to be kept on catering
premises.