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Apart from certain specified exceptions all food consisting of meat,
fish, gravy or imitation cream or prepared from or containing any of these
substances, or any egg or milk, when brought into any food premises,
must without any avoidable delay, be raised to a temperature of not less
than 145° F. or cooled to below 50° F. The new regulations relax the
temperature control for the above foods brought to premises for almost
immediate use, and extend the list of exempted foods in which the danger
of rapid multiplication of bacteria is small.
Vehicles used for food transport and delivery have been included in
the provisions relating to cleanliness and condition; in addition, lighting
is now required in the vehicle whilst it is being cleaned. The use of the
driving compartment of a vehicle or stall for sleeping, is now permitted,
provided that it is effectively separated by a division from the food
compartment.
The provisions regarding the "person responsible" have been widened.
Action may now be taken not only against the person carrying on the
food business, but also a manager or foreman who has control of food
handlers.
The person carrying on a food business is now made responsible for
informing the Medical Officer of Health if he or any of the food handlers
under his control is suffering from certain infectious conditions.
Previous Regulations placed this responsibility on the occupier of the
food premises or the owner of the food business.
A "catering business" has now been clearly defined as a food business
consisting wholly or partly for the supply of food for immediate
consumption.
Food Poisoning
Twenty-three persons were notified as suffering from food poisoning
during the year. Of this number, two were husband and wife who
suffered a Salmonella typhimurium infection of unknown origin.
A further twelve persons were patients and staff at a hospital.
Investigations were conducted by the hospital authorities in co-operation
with the Public Health Department, and it was concluded that the
organism responsible was Salmonella Heidelberg, though the origin of
the outbreak was not conclusively determined.
Of the nine single cases notified, five were due to salmonella infection.
In addition to the above, two outbreaks, involving 132 persons, were
investigated, in which the causative organism was CI. welchii. During
the enquiries it was established that, in both cases, the chopping boards
at the individual restaurant premises had previously become infected with
the organism, and these had contaminated meat later chopped on the
boards. Even though contaminated, multiplication of the organisms to
an extent likely to cause food poisoning would not have occured if the