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Food Hygiene (General) Regulations, 1960
These Regulations require, among other things, in relation to food premises that:—
For the use of all persons engaged in the handling of food—
(a) Suitable and sufficient wash-hand basins in a position conveniently accessible shall be
provided, with an adequate supply of hot and cold water, or hot water at a suitably controlled
temperature, except that where no open food is handled, a supply of cold water will suffice,
such facilities to be properly maintained.
(b) In addition to the above, where open food is handled, suitable and sufficient sinks or other
facilities for washing food and equipment shall be provided together with a supply of soap
or suitable detergent, clean cloths, and such facilities shall be kept clean and in working order.
Where a local authority is satisfied that these cannot reasonably be required, a certificate of exemption
may be granted.
Details of the number of premises in Westminster, together with the estimated percentage of
compliance with these Regulations, are set out in Table 24, page 63.
Food and Drugs Act, 1955—Section 16
Under this Act, no premises shall be used for:—
(a) the sale, or the manufacture for the purpose of sale of ice cream, or the storage of ice cream
intended for sale, or
(b) the preparation or manufacture of sausages or potted, pressed, pickled or preserved food
intended for sale,
unless they are registered for that purpose by the local authority. Premises used wholly or mainly as
catering premises, or as a school or club are exempt from these requirements, and those used as a
theatre, cinematographic theatre, music hall or concert hall are exempt from registration in respect of
the sale and storage of ice cream.
The number of premises at 31st December, 1965, registered with the City Council are shown in
Table 25, page 63.
The Liquid Egg (Pasteurization) Regulations, 1963
These Regulations which came into operation on 1st January, 1964, require the pasteurization of
liquid egg to be used in food intended for sale for human consumption, other than egg broken out
on the food manufacturer's premises, and used within 24 hours.
"Liquid egg" is defined in the Regulations as any mixture of yolk and albumen, other than reconstituted
dried egg, and includes any such mixture which is frozen, chilled, or otherwise preserved.
Bulked liquid egg is liable to contamination by salmonella organisms, which can be destroyed by
heat treatment. When used untreated in premises where food is prepared it may, even though itself
subjected to baking, contaminate equipment used to prepare other products which are not subsequently
heated, and may therefore still be a danger to health. Proper pasteurization is the only complete
safeguard.
The Regulations are enforceable by local authorities and, in respect of imported liquid egg, by
port health authorities in their districts. It is open to enforcing authorities to send samples of liquid
egg to Public Analysts or the Public Health Laboratory for testing to assess the efficacy of the
pasteurization process.
There are no egg pasteurization plants in Westminster, and any liquid egg used at premises in the
City would be subject to supervision by the local authority at the place of manufacture, or examined
on import.
Ice Cream (Heat Treatment) Regulations, 1959
During the year, 36 samples of ice cream were submitted for examination by the methylene blue
test and were classified in the following provisional grades as recommended by the Ministry of
Health:—
Grade No. of samples
1 34
2 1
3 —
4 1