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It is therefore essential that all premises where foods are
processed, manufactured, prepared and sold are kept under
constant supervision in order to ensure that the food is handled
and stored in a proper manner and also that the premises and
personnel comply with the requirements of the Food Hygiene
Regulations.
The various Acts, Regulations and Orders that are in existence
for controlling the processing, manufacture, composition, labelling,
storage and sale of food are far too numerous to list in detail
in this report; suffice it to say that they have been made by the
Government with a view to protecting the public in one form
or other. It is the inspectorates duty to be conversant with all this
legislation and ensure that it is complied with.
More detailed information concernnig various branches of
these duties are set out in the following remarks.
(i) Milk Supply
Milk has often been acclaimed as the "most perfect" of
foods, inasmuch as it contains all the essential nutriments required
by the human body, especially infants, and is a food that is
easily assimilated by most persons.
It must be admitted, however, that it is unfortunately a very
good media for the transmission of certain diseases.
Constant supervision is therefore essential at all stages that
milk passes through from the cow to the consumer.
Since 1949, the control of milk production at the farm has
been the responsibility of the Ministry of Agriculture, Fisheries
and Food,
Local authorities, who are also food and drugs authorities,
are responsible for the licensing of retailers and distributors and
tbe administration of the Milk and Dairies (General) Regulations
in respect of processing plants and dairies.
It is pleasing to be able to report that all dairy cattle in
the country are now certified as tuberculin free, thus reducing
the risk of the spread of bovine tuberculosis to the public.
All milk sold by retail must be heat treated to comply with
the Milk Special Designation) Regulations. Contrary to some
beliefs, this heat treatment does not impair the nutritional value
of milk, it does, however, destroy any harmful bacteria that may
be Present and improves the keeping quality.
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