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meat, when in the process of cooking or re-heating, had been kept at a
sufficiently high temperature. Both managements were advised of the
vital importance of temperature control during food preparation, as laid
down by the Food Hygiene (General) Regulations, 1960, and of the
necessity for frequent swabbing of cutting boards with a sodium hypochlorite
solution.
Three further outbreaks involving 11 persons were investigated. In
no case was it possible to reach a positive conclusion.
Prompt notification of an outbreak of food poisoning is essential if
the cause is to be found. Delay may result in failure to obtain the
specimens and food remnants from which the causative organisms can
often be identified by bacteriological examination.
It is for this reason that 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 in which there is even a suspicion that food poisoning
has occurred.
Further, as previously mentioned, the Food Hygiene (General)
Regulations, 1960, require a person carrying on a food business similarly
to notify the medical officer of health in respect of any food handler who
is suffering from, or is a carrier of, certain infectious diseases.
Arsenic in Food (Amendment) Regulations, 1960
These regulations came into effect on 14th December, 1960, and
increased from 2.0 to 5.0 parts per million the maximum amount of
arsenic permitted in brewers' yeast intended for use by manufacturers in
the production of yeast products.
The limit for all other yeast and yeast products remains at 2.0 parts
per million.
The proportions of arsenic permitted in manufactured foods are set
out in the Arsenic in Food Regulations, 1959.
Codes of Practice—Fish
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 fish trade " and " The
hygienic transport and handling of fish." Copies were sent by the City
Council to all fishmongers in Westminster, with a request that the contents
of the publications should be brought to the attention of those concerned
with the handling of fish and its transport.
This follows the practice introduced last year when Codes of Practice
were issued in respect of butchers' shops, and copies were sent to each
butcher in Westminster.