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cessed, 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 concerning 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 the
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 ars 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,
"does, however, destroy any harmful bacteria that may be present
and improves the keeping quality.
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