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20
SLAUGHTERHOUSES ACT, 1954.
There are no public slaughterhouses in the Borough and only
one privately owned slaughterhouse is used. Slaughtering of
animals takes place every day, including Sundays, at this one
slaughterhouse, and the Council's Public Health Inspectors have
to spend a considerable amount of their time, during the days,
evenings and weekends, in visiting the slaughterhouse and examining
the carcases.
FOOD AND DRUGS ACT, 1955.
THE FOOD HYGIENE REGULATIONS 1955 and 1956
The Act came into force on January 1st, 1956, and was described
as " an Act to consolidate the Food and Drugs Act, 1938,
the Food and Drugs (Milk, Dairies and Artificial Cream) Act, 1955,
and the Food and Drugs Amendment Act, 1954, together with
certain other enactments amending and supplementing Part V of
the said Act of 1938 in relation to slaughterhouses and knacker's
yards."
The Food Hygiene Regulations 1955 were made under sections
13 and 125 of the Food and Drugs Act, 1955, and they replace
section 13 of the Food and Drugs Act, 1938, and Regulations 19,
20 and 21 of the Public Health (Meat) Regulations, 1924. Most
of the Regulations came into operation on the 1st January, 1956,
but certain provisions involving alterations to premises or equipment,
or substantial changes in existing practices were deferred
until 1st July, 1956.
The Food Hygiene (Amendment) Regulations, 1956, postponed
the coming into operation, in relation to shrimps, prawns, and
onions, of regulation 7 of the Food Hygiene Regulations, 1955,
which restricts the giving out of food for preparation or packing
for the purposes of a food business, on or about domestic premises.
As is stated in a Ministry of Health circular, Statutory Regulations
by themselves can never achieve the reduction in foodborne
disease, that everyone hopes to see. The application of the
Regulations will need continual supplementing with publicity
and education in order that food handlers and the public may
always have before them the importance of good food hygiene
practice.