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(b) Bread and Flour.
The Foods Standards Committee which was set up in
1947 to advise the appropriate Ministries on the exercise of
their powers under the Food and Drugs Act, 1955, was reconstituted
in 1960 and during the period under review
recommendations have been made by that Committee for
control over the composition, description, labelling and
advertising of bread and flour. It is now proposed that there
should be a statutory list of ingredients, that the description
of "protein" breads and slimming claims in connection with
bread should be controlled, and that exaggerated claims for
enrichment of bread, or for energy producing qualities,
should be prohibited.
E(5) Food Hygiene.
The Food Hygiene (General) Regulations 1960.
These Regulations made under sections 13 and 123 of
the Food and Drugs Act, 1955, came into operation on 1st
October, 1960 for the purpose of amending and consolidating
the Food Hygiene Regulations 1955 to 1957, and for extending
statutory action to the handling and service of food
on board "home going ships" and certain other vessels.
In addition to the above, two new codes of practice, i.e.
(a) Hygiene in the retail fish trade and
(b) The Hygienic transport and handling of fish
were issued in September jointly by the Minister of Health
and the Minister of Agriculture, Fisheries and Food. The
codes have no statutory force and are not intended as an
interpretation of the Food Hygiene (General) Regulations.
1960. The Food Hygiene Advisory Council which was set
up under section 82 of the Food and Drugs Act, 1955, to
advise the Minister has, however, approved the codes whose
main object is to give guidance to persons in the trade who
are responsible for compliance with the Regulations.
During the year, considerable time and attention has
been devoted to food shops and food prepared therein, and
considerable improvements have been effected, particularly
with regard to refrigeration.
All the public houses in the Borough have been inspec-
as a result of which many sanitary improvements have
been carried out, and where necessary, recommendations
have been made to improve food service.