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Part II deals with milk, dairies and cream substitutes.
Part III regulates the provision and management of markets.
Part IV has to do with slaughterhouses and knackers' yards and the power to
provide cold stores in public slaughterhouses.
Parts V and VI relate to administration.
Regulations and Orders made under this Act make further provisions in
relation to food and drugs.
The Butter Regulations, 1966, come into operation in September 1967. They
supersede the Butter and Margarine Regulations, 1955, in so far as these apply to
butter. They specify compositional requirements regulating the amount of milk fat,
curd, salt, and moisture, in salted and unsalted butter, and specify requirements
for the labelling and advertisement of butter. The Regulations do not, however,
apply to butter sold for export, or to caterers or manufacturers.
The Cheese (Amendment) Regulations, 1966, come into force on 1st February,
1967. They redefine " compound products "containing 10% or more cheese, and
require processed cheese to be described by its varietal name, to comply with the
compositional standards prescribed for the variety, or with the principal regulations,
and add to the varieties of cheese subject to the fat and moisture control.
The Antioxidant in Food Regulations, 1966, came into operation on 9th
December, 1966. These Regulations ban the use of antioxidants in infant foods.
They permit the use of a new antioxidant for use on apples and pears and lay
down specifications of purity for all antioxidants.
The Salad Cream Regulations, 1966, came into force in September, 1966. They
include mayonnaise as salad cream and regulate the amount of vegetable oil and
egg yolk solids contained in such creams. Requirements are also presccbed for
the labelling and advertisement of salad cream, but the Regulations do not apply
to salad cream for export or catering.
The Mineral Hydrocarbons in Food Regulations, 1966, came into force on
27th August, 1966. The chief amendment to these Regulations lies in the compositional
control of the purity of hydrocarbons used for food purposes. These
Regulations can be enforced for foods manufactured in this country, but offer little
control for imported products.
The revised Colouring Matter in Food Regulations, 1966, will come into
operation on 26th June, 1967. They revise the list of colouring matters which may
be added to food sold for human consumption, and prohibit or limit the use of
such colouring matters in certain named foods, especially fresh meat, fruit or
vegetables. They also regulate the amount of arsenic, lead, and copper contained
not only in permitted colouring matters but also in colouring compounds.
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