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(D. D. Moir, Esq., M.Sc., F.R.I.C.) has been most encouraging and
the willing help and advice which he has freely given at all times
has enabled the investigation into irregular samples to be brought to
a successful conclusion. Of the 24 irregular samples, 15 were
imported products whose labels did not conform to the Labelling of
Food Order, 1953, and one cannot help thinking that food sampling
administration would be more efficient if imported foods were properly
checked before being distributed throughout the country.
In all cases, however, arrangements with the manufacturers or
importers were approved to remedy the irregularity revealed by the
sampling.
3. Codes of Practice.
In order to encourage those who are engaged in the various food
trades to achieve the highest standards in food premises, equipment
and food handling techniques, the Ministers of Health and of Agriculture,
Fisheries and Food from time to time issue codes of practice.
In the year under review, two codes were printed for the Retail Fish
Trade and for the Transport of Fish, and in the interests of improved
food distribution to the public, the Council agreed that a copy of the
code for the Retail Fish Trade should be sent free of charge to each
fish retailer in the Borough.
4. Ice-Cream.
There is only one ice-cream manufacturer in the Borough; the
process involves the heat-treatment of the product to a temperature
of not less than 160°F for 10 minutes, and not the high-temperatureshort-time
method (175°F for 15 seconds), which is also permitted
by the Ice-Cream (Heat Treatment) Regulations.
One hundred and thirteen premises are registered for the sale
and storage of ice-cream, and during the year 66 samples were submitted
to the Public Health Laboratory for examination, of which 51
were satisfactory (Grades I and II) and 15 were unsatisfactory
(Grades III and IV).
Unsatisfactory samples received thorough investigation, and in
5 instances there was evidence that the low grading was due to a
failure to keep sterile the water in which the server was kept. The
proprietors, in each case, were advised on the use of sterilising agents
and subsequent samples proved satisfactory. The remaining 10
samples were taken from one restaurant and the low grading was