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Food hygiene
The Food Hygiene Regulations 1955, which at the time they were
made 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. One major change was that the
person carrying on a 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:—
1 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 ;
2 the hygienic handling of food ;
3 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 ;
4 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.;
5 sanitary conveniences and the provision of a water supply
and washing facilities ;
6 the temperatures at which certain foods which are particularly
liable to transmit disease are to be kept on catering
premises.