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INSPECTION AND SUPERVISION OF FOOD
THE FOOD AND DRUGS ACT, 1955
The Food Hygiene Regulations, 1955
The enforcement of these regulations has resulted in better
standards of food hygiene both of premises and amongst food
handlers, but the maintenance of this improvement requires in
some cases constant supervision and exhortation both official and
otherwise.
The alteration of premises and provision of new improved
equipment is not sufficient of itself if staff are not sufficiently
interested or are in such short supply that proper care is not taken.
The demand for labour and the shortage of the right type of
staff, particularly perhaps in the catering industry, result in lack
of continuity and training which are essential requirements of the
good food handler. However, food hygiene has become a selling
point with the far sighted trader and the modernisation of shops
and erection of new self-service stores is adding fresh stimulus to
the demand for higher standards.
With this changing outlook has come the development in food
presentation.
Frozen foods of all kinds are now displayed and the rapid
expansion in the broiler fowl industry has been a feature of the
past few years.
Food vending machines are becoming a familiar sight and
there are press reports of plans to market complete meals in
packets.
This enterprise and change in the food industry behoves the
health officer to keep abreast of developments and condition his
approach to the public health aspect accordingly.
During the year a change of emphasis has been made in the
number and kind of food samples submitted for bacteriological
examination.
Less milk and ice cream samples have been taken in view of
the consistently good results in recent years with a corresponding
increase in the number of miscellaneous foods sampled such as
fresh and frozen veal, synthetic cream, egg albumin, frozen and
dried egg, cream cakes, minced beef, sausages and sausage meat,
frozen steakettes, etc., totalling 134 samples.
The reports on these samples have been reassuring and it is
intended to continue these investigations,
Advisory work continues to be carried out by the Inspectors
as and when considered necessary.
During the year 77 swabs were taken from 385 items of
washed crockery and submitted for bacteriological examination.
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