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provisions of the Milk and Dairies Regulations, 1959. Similar action had been necessary the
previous year and it was disturbing to find that the supply was again infected. Supplies of cream
are now being obtained from another farm and the Order relating to the milk supply remains
in force.
Processing Plants
There are two plants within the Borough where milk is pasteurised and bottled. These are
registered by this Authority and also licensed at five yearly intervals. Both are regularly inspected,
samples of milk and washed bottles and churn rinses taken and submitted to the Public Health
Laboratory for examination to check the effectiveness of the process and the efficiency of the
cleaning.

Distribution Depots, Shops and Vending Machine Sales
These outlets are controlled by registration and also the five yearly licensing under the Milk
and Dairies (Special Designation) Regulations. Vending machines are only in use on three sites
within the Borough. Proper maintenance and correct stock rotation are essential to safeguard the
quality of the milk and this is checked by routine sampling.
Retail Rounds
Milk roundsmen are increasingly becoming mobile grocers. The ever widening range of
commodities which they carry in addition to liquid milk adds considerably to their difficulties.
It was necessary during the year to draw the attention of all the major Dairy companies to the
widespread practice of storing crates of empty milk bottles by the roadside and near public
footpaths, etc. This practice not only constitutes a physical danger to the public but also exposes
the bottles to additional risk of contamination. Assurances were received from all persons concerned
that this practice was contrary to management instruction, and that more effective enforcement
measures would be taken. Obviously the question is one of supervision.
Catering Sales
While the production of milk is strictly controlled to ensure safety it is extremely susceptible
to subsequent contamination as this risk increases with handling. During the inspection of food
premises in accordance with the requirements of the Food Hygiene (General) Regulations, 1960,
particular attention is paid to minimizing these risks. The use of disposable milk packs is recommended
and tests are carried out to ensure that all apparatus and equipment used for dispensing
milk is properly cleaned.
The following table shows the results of milk samples taken from catering
establishments and, in the case of dispensers, illustrates that insufficient attention is given to
the proper cleaning of equipment.