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The Inspection and Supervision of Food.
Inspection of Meat.
The inspection of meat is mainly controlled by the provisions
of the Public Health (Meat) Regulations, 1924.
These regulations provide that any person intending to
slaughter an animal for human consumption must notify the
local authority three hours before the time of slaughtering.
These notices may be given at any time as the local authority
are not empowered to regulate the hours of slaughter.
In addition to the regular times fixed by certain butchers
when slaughtering is to be carried out, 387 individual notifications
of intention to slaughter were received. Many of
these notifications were not delivered until late in the evening,
including week-ends and on Bank Holidays but, despite
the obvious difficulty of providing for inspection on all such
occasions, the carcases and organs of all animals slaughtered
in the district have been inspected.
Thirteen certificates were issued to butchers at their
request, certifying that certain meat had been inspected and
found to be unfit for the food of man and destroyed.