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THE FOOD HYGIENE (GENERAL) REGULATIONS, 1960
These Regulations provide the Statutory authority to enforce
reasonable standards of food hygiene in food premises and in
respect of food handlers.
Routine visits are made to all food premises with the object
of maintaining these standards and reference to the tabular statement
of works carried out will give some indication of the matters
to which attention is directed. Guidance and advice in preference
to legal sanction is the policy pursued in achieving the object, and
in this respect the criticism of plans and other proposals for new
and existing premises is of great assistance to architects and others
affected.
Codes of Practice relating to Poultry Dressing and Packing
have been published during the year on behalf of the Ministry of
Health and the Ministry of Agriculture, Fisheries and Food for the
guidance of persons in these trades.
The purpose behind the considerable efforts made on the
subject of Food Hygiene is, of course, to ensure presentation of
food to the consumer in a clean condition physically and bacteriologically
and thus prevent so far as possible the considerable sickness
that can be caused through contaminated food.
In this respect it is encouraging to note from information
circularised by the Ministry of Health covering a period of ten
years, 1951-1960, that "general" outbreaks of food poisoning which
occur in schools, canteens and other communal feeding establishments,
have dropped appreciably over the period although "family"
outbreaks have increased.
It is suggested by the Ministry that this may reflect some good
results of health education in public catering with room for improvement
in the domestic sphere.
During the year 28 complaints received in respect of contaminated
or unsound food were fully investigated. Warning letters
were sent in appropriate cases but in two instances it was felt that
the circumstances necessitated legal proceedings.
One case concerned a loaf of bread which contained a button.
The firm concerned pleaded guilty and the Court imposed a fine
of £50. with £8.8.0d. costs.
In the second case, a baker was fined £15. and £12.12.0d. costs
for selling an apple turnover in a mouldy condition.
A variety of food samples, 128 in number, were submitted for
bacteriological examination during the year, including synthetic
and fresh cream, frozen and dried egg, cream cakes, minced beef,
sausages, frozen meats and vegetables, potted shrimps, meat pies,
fish cakes, crab meat and chicken vol-au-vent etc.
The reports on these samples were generally very satisfactory.
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