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FOOD
Part I of the Food and Drugs Act, 1955, deals with the composition and labelling
of food and drugs, food unfit for human consumption, hygiene in connection with the
sale, etc., of food, registration of certain food premises and food poisoning.
Part II deals with milk, dairies and cream substitute. 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.
The County Council administers the Act with reference to the composition and
labelling of food and drugs and is responsible for dealing with the various aspects of
the production and distribution of milk, licensing and registration of dairymen, dairy
farms and dairy farmers.
Food Unfit for Human Consumption
The inspection of food and the premises in which it is stored, manufactured or
sold occupies a great deal of the time of the public health inspectors. In addition
wholesalers and retailers frequently seek advice as to fitness or soundness of a variety
of foods. In consequence it is nowadays rare to find unfit foodstuff exposed or stored
for the purpose of sale.
The consumption of fresh food diminishes whilst the use of packages, canned
and frozen foods increases. These products are of good quality and provided shop
keepers sell, and housewives use, such goods in rotation there is no risk of deterioration
or spoilage.
The outbreak of typhoid in Aberdeen came as a shock to the public and a salutory
reminder that a failure of control of production methods can be disatrous. Following
the report of the Committee of Enquiry set up by the Ministry of Health to
enquire into the occurence, some tightening up of methods of surveillance over the
production of food for import is to be anticipated.
Food Hygiene
The Food Hygiene (General) Regulations, 1960, lay down requirements in respect
of cleanliness of food premises and stalls and of apparatus and equipment, the hygienic
handling of food, cleanliness of persons engaged in the handling of food and 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 washbasins, to be provided, and the temperature at which
certain foods are to be kept. There are 475 foodshops in Finchley and visits are made
to secure the observation of hygienic practices in clean and properly equipped premises.
Particular attention is paid to establishments in the Borough engaged in the wholesale
production of foodstuff.
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