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MILK AND FOOD CONTROL
There became operative during the year the following new
legislation:—
The Butter Order 1954 and The Cheese Order 1954 removed price
controls and revoked the requirements to mark butter as "national
butter". They re-enact the licensing of manufacturers by the Ministry
of Food.
The Food Standards (Margarine) Order 1954 upon decontrol of
sales, laid down minimum and maximum Vitamins A and D content
per ounce of margarine.
The Food Standards (Soft Drinks) (Amendment) Order 1954
removed from the need to conform to a standard all fruit juices,
whereas they had been required previously to contain minimum
amounts of natural fruit juice.
The Milk (Special Designations) (Raw Milk) Regulations, 1949-54:
The Milk (Special Designations) (Pasteurised and Sterilized Milk)
Regulations 1949-53. Deferred parts of these regulations came into
operation on the 1st October, 1954, whereby "Accredited" milk
ceased to be a "designated" milk and pasteurized milk must be placed
in sealed containers at the processing dairy—bottles to have overlapping
caps or other covers approved by the licensing authority.
The Slaughterhouses' Act, 1954 amends and brings up to date
those parts of the Food and Drugs' Act, 1938, relating to slaughterhouses.
The Livestock (Restriction on Slaughtering) (Amendment and
Revocation) Order 1954, revoked the 1947 Order which restricted the
slaughter of food animals to persons licensed by the Ministry of Food
The Slaughter of Animals’ (Amendment) Act, 1954 extends the
provisions of the Slaughter of Animals' Act, 1933, and includes powers
to control premises to be used for the slaughter of horses; slaughter
by humane methods; the licensing of slaughtermen an the types of
instruments used.
FOOD INSPECTION
The following were some of the unusual types of food investiga
tions dealt with:—
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