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(f) The standard to apply to sausages etc., intended for sale by catering
establishments.
(g) As regards the use of the description "pork sausage" and "beef sausage"
the majority of the Committee consider that these descriptions should
apply where at least four-fifths of the meat content consists of the
named meat, but certain members of the Committee consider that they should
only apply where the meat content consists of the named meat and that suitable
alternative descriptions should be found for sausages containing up to
one-fifth of other meat.
The Committee suggest that most of the criticism concerning enforcement can be
met by correct sampling to ensure that the public analyst receives an adequate representative
sample. It is suggested that the original sample should be l½-lbs. and that the analyst
should receive ½-lb. It is personal experience that, for factory control purposes, a 1-lb.
sample is desirable.
Slaughterhouses.
On 1st October, 1956, new Byelaws made under Section 68 of the Food and Drugs Act,
1955, came into effect. These Byelaws did not relate to methods of slaughtering but to
hygienic standards and working conditions in slaughterhouses. The following is a summary
of the new conditions introduced in the Byelaws.
The bringing in to a slaughterhouse of the carcase or any part of a carcase which
has died or been slaughtered elsewhere than in the slaughterhouse is prohibited. An
exception is made in the case of injury, illness or exposure to infection, subject to any
regulations, when a slaughtered animal may be taken to a slaughterhouse after prior
notification to the local authority.
Lighting must be adequate for all purposes, including meat inspection, a most
important point not previously recognised.
External walls of a slaughterhouse which are exposed to the sun, and all refuse
awaiting removal, must be treated at frequent intervals with insecticide.
The standards for employees are improved by the regulations, that an adequate
number of sanitary conveniences be provided, that there are facilities for personal washing
with hot and cold water, and provision for changing and clothing storage.
Facilities must be provided for sterilising and cleansing all wiping cloths,
knives, vessels and receptacles and all these articles must be kept in a sanitary condition
by cleansing at frequent intervals. Suitable receptacles are to be provided for the storage
of blood, with special containers used solely for blood Intended for human consumption.
All blood must be removed before it becomes offensive.
Proper manure bins or bays must be provided and must be emptied at least every
3 days. In addition to these new requirements the sections relating to drainage, water
supply and cleansing and maintenance of the slaughterhouse premises are made more specific.
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