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Food and Drugs Act, 1955.
This consolidating Act came into operation on the 1st January, 1956.
Food Hygiene Regulations, 1955.
These regulations came into force on the 1st January, 1956, though
certain sections were not operative until the 1st July, 1956.
The regulations lay down requirements in respect of the cleanliness
of food premises, stalls, etc., and of apparatus and equipment; the
hygienic handling of food; the cleanliness of persons engaged in the
handling of food and of their clothing, and action to be taken where
they suffer from or are carriers of certain infections; the construction,
repair and maintenance of food premises, stalls and vehicles and facilities
to be provided; and the temperature at which certain foods particularly
liable to transmit disease should be kept.
The regulations affect different aspects of the sale, preparation and
transport of food, e.g., catering establishments and food shops, fixed
stalls and street traders and the transport and delivery of the food.
Synopses of these regulations were prepared at the commencement
of the year for the guidance of persons engaged in the conduct of food
premises and stalls, and copies of these have been available, together
with the assistance of officers of the department in dealing with any
problems arising thereon.
Every opportunity is taken in the course of the inspection of premises,
and during consultation with owners, architects and builders to draw
attention to the relevant provisions of the statutes and regulations in
relation to food premises.
In practice it is generally found that the persons responsible are cooperative
in adopting suggestions and recommendations made to them.
Similarly the staff of restaurants, canteens, etc., are informed, as
opportunities present themselves, of the special responsibility resting upon
them in the maintenance of personal cleanliness.

3,535 re-inspections were made following the above inspections.