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Prompt notification of an outbreak of food poisoning is essential if the
cause is to be found. Delay may result in failure to obtain important
pathological specimens and food remnants. These might contain the
causative organisms which can be found by bacteriological examination.
In this respect, the Food and Drugs Act, 1955, imposes a duty on all '
registered medical practitioners to inform the local medical officer of
health of any cases of food poisoning of which they may be aware.
The Food Hygiene Regulations 1955, say that if any person engaged
in handling food is aware that he is suffering from, or is a carrier of,
typhoid fever, paratyphoid fever or any other salmonella infection, or
dysentery, or any staphylococcal infection likely to cause food poisoning,
he must inform the occupier or owner of the food business who must then
notify the medical officer of health of the district in which the premises
are situated. If the occupier is the person affected, he shall himself give
similar notification.
Food Hygiene Codes of Practice—Meat
Two Food Hygiene Codes of Practice were published during the year
and were issued jointly by the Minister of Health and the Minister of
Agriculture, Fisheries and Food.
The Codes were entitled "Hygiene in the retail meat trade" and
"The hygienic transport and handling of meat" Copies were sent by the
City Council to every butcher's shop in Westminster, with a request that
the contents of the publications be brought to the attention of those
concerned.