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Food Hygiene
The Food Hygiene Regulations, 1955, were introduced to establish
a higher and uniform standard in food manufacture, preparation,
storage and sales.
In the four years that have passed since their introduction much
progress has been made in the structural condition of buildings and
cleanliness of equipment, correct types of preparation surfaces and
suitable storage facilities.
These improvements are not enough without a higher standard
of personal hygiene for the food handler.
We find it necessary to continue to impress this need upon the
employer and personnel, whilst persisting with our talks to groups
of people and school children.
Onion Peeling
Food Hygiene (Amendment) Regulations, 1957
These regulations came into operation on 31st December, 1957.
The new regulation 7 is to apply to shrimps, prawns and onions and
permits the giving out of such after June 1st, 1958, for peeling on
domestic premises if the premises are registered for the preparation
of foods.
The Council considered the applications received from persons
wishing to peel onions at their home, but as they decided the necessary
hygienic requirements could not be met, were unable to register an)
applicants.
FOOD PROSECUTIONS AND COMPLAINTS
Complaints were received regarding the sale of food alleged to
be unsound or not of the nature, substance or quality demanded by
the purchaser.
The complaints were investigated and action taken as set out in
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