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Condemned foods are disposed of, whenever possible to
a manufacturer of animal feeding stuffs and fertilisers or
in accordance with the Salvaged Goods (Revocation) Order
1953, Small quantities of condemned foods are buried on
the Council's refuse tip.
In November the Council submitted for approval to the
Ministry of Agriculture. Fisheries and Food draft byelaws
relating to sanitary conditions and management of private
slaughterhouses. These followed closely the Model byelaws
but strengthened them by making provision for (a) hanging
accommodation outside the slaughtering or dressing room (b)
covered accommodation for the storage of manure (c) the
taking of all reasonable precautions to prevent access by
domestic birds or animals not intended for slaughter into
the slaughterhouses. The draft, as submitted, was provi
sionally approved in December and formal application made
for confirmation.
Food Hygiene
The hygienic standard of premises equipment and plant
used in the preparation of food has again improved during
the year mainly due to the additional requirements of the
new Food Hygiene Regulations most of which came into force
on the 1st January. A summary of the Regulations was
supplied to all food traders and also posters for the atten
tion of their employees. All premises to which the Regula
tions applied were inspected and the occupiers notified of
the matters which would require attention to bring their
premises up to the new standards 256 such notifications
were served and at the end of the year all but 29 had been
complied with. The number of items of improvement dealt
with was 522 details of which are given on page 31 the
corresponding figure for last year was 94. It would be
good to be able to report that improvement in standards of
food handling had kept pace with the structural standards
of food premises but although some progress has been made
there is still much to do in this direction. All food pre
mises were visited on average seven times during the year
and the opportunity was taken on these occasions to discuss
all aspects of food hygiene with the occupiers and staff
particularly points involving personal hygiene.
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