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31
FOOD ADMINISTRATION,
In May I960, the Food Specialist resigned, and it has not been possible to
fill the vacancy. The work under the Food and Drugs Act 1955 and Food Hygiene
Regulations 1955 and 1960 was delegated to the District Public Health Inspectors
with the exception of the chemical and bacteriological sampling of foodstuffs,
which was taken over by the Deputy Public Health Inspector, in addition to
working a district, Smoke Control Area work, and his administrative duties as
Deputy.
Additional legislation has accrued during 1960, the most important as far
as Shoreditch is concerned being the amendment and consolidation of the Food
Hygiene (General) Regulations 1955, the new Regulation (1960) being operative
from 1st October 1960.
Some of the most important alterations are listed below:—
(a) "Catering Business" - defined to indicate more clearly the type of
business.
(b) "Meat" - now defined so as to include rabbits, game and poultry.
(c) "Food Handlers" - to include washers up.
(d) "Herbal smoking mixtures and snuff" - included under tobacco.
(e) "Exemption foods" - extended so as to include others in which danger
of rapid multiplication of bacteria is small.
(f) "Temperatures of food" - amendments concerning the temperatures at
which certain types of food shall be maintained#
(g) "Vehicles" - requires vehicles to be kept clean and sufficiently
lighted when being cleaned.
(h) "Sleeping in food vehicle" - is to be permitted where sleeping
compartment is effectively separated from the food compartment.
(i) "Transport of rabbits, game and poultry" - amendments made respecting
method of transport where liable to come into contact with other
meat.
The effective cleansing of food utensils.
Whilst welcoming this new legislation it is to be deplored that
provision has not been made in the new Regulations whereby all articles and
utensils with which food comes into contact shall be scalded with boiling
water or steam, or otherwise effectively cleansed with a chemical agent,
approved jointly by the Minister as is provided for in relation to milk
vessels under the Milk & Dairies (General) Regulations, and which has been
applied with conspicuous success not only in the United Kingdom, but in many
other countries.
One cannot accept the fact that a lower standard should be acceptable in
catering establishments than is required in dairies.