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FOOD
44
FOOD & DRUGS ACT, 1955
FOOD HYGIENE REGULATIONS, 1955
The above Act and Regulations, which came into force on
1st January, 1956, introduced many new provisions with regard to
food, food handlers and food premises. There is an extension of
the type of food premises to which the Act and the Regulations apply
and the subjects covered include Regulations as to hygiene, the power
of a Court to disqualify a caterer, authority for the Ministers to make
additional Regulations as regards the registration of different classes
of business and the licensing of vehicles, stalls, etc., used for the
preparation, exposure or offer for sale of food for human consumption.
Food Hygiene Regulations
The food hygiene regulations lay down requirements in respect
of the cleanliness of food premises and stalls, and of apparatus and
equipment, the hygienic handling of food, the cleanliness of persons
engaged in the handling of food and of their clothing, and the action
to be taken where they suffer from or are carriers of certain infections;
the construction of food premises, their repair and maintenance and
the facilities including sinks and wash basins to be provided ; and
the temperature at which certain foods are to be kept.
The operation of certain of the regulations which may require
alterations to premises or changes in practices came into force on
1st July, 1956.
A letter explaining the principal requirements, etc., of the
Regulations, together with a summary of the Regulations and a poster
suitable for showing in a prominent place for the guidance of
employees was sent to every trader in the district.
1. Number of Inspections:
Public Health Inspectors commenced a systematic survey of the
food premises and at the end of the year 219 shops involving 478
visits had been inspected in order to ascertain compliance with the
Regulations, and arising therefrom 461 contraventions were found,
and 98 letters sent or verbal notices given in connection therewith.
The following is a summary of the works done during the
year:—