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During the year, 148 samples of designated milk were submitted
for prescribed tests. The results were as follows:—
Designation. Satisfactory. Void. Unsatisfactory.
Pasteurised 118 1 1
Sterilised 12 — —
Untreated — — —
Ultra Heat-Treated 16 — —
Brucella Abortus.
No samples of raw milk were submitted for examination.
Ice-Cream.
The number of premises registered for the storage and sale of
ice-cream is 540. Supplies are generally from well-known sources, and
before premises are registered, compliance with Food Hygiene Regulations
requirements is ensured. The Inspectors made 281 visits to
these premises during the year, and 64 samples of ice-cream were
obtained for bacteriological examination. The results were:—
Grade 1 57
Grade 2 4
Grade 3 3
Grade 4 -
Bacteriological Examination of Other Foods.
Subsequent to outbreaks of suspected food poisoning five samples
of foodstuffs were sent to the Public Health Laboratory for special
bacteriological examination. No pathogens were isolated.
Poultry Inspection.
There are no poultry processing premises within the district.
Food Premises.
The Food Hygiene (General) Regulations, 1970, came into force
on 1st March, 1971, to replace the I960 and 1962 Regulations. Certain
changes were also made in the Food Hygiene (Markets, Stalls and
Delivery Vehicles) Regulations, 1966. One welcome new requirement
concerned open food, which the new Regulations now require to be
protected against dirt, and the actions of customers, by the fitting of
covers or screens to displays of such food.
All food which is intended for sale is subject to inspection from
the point of production until final sale to the consumer. Closely related
to food inspection is the control of the conditions under which
food is stored, handled, transported and exposed for sale, and the enforcement
of satisfactory standards of hygiene. The inspection of
food premises has formed an important part of the work of the Public
Health Inspectors during the past year. 3,837 visits were made to
premises in which foodstuffs intended for human consumption were
prepared, stored or sold. In addition, 584 visits were made relative
to food vehicles. To a considerable extent, the most satisfactory
progress in promoting food hygiene is achieved by discussion and
persuasion. For this to be successful the co-operation of all those
concerned is necessary. I believe that the advice and assistance given
by the Inspectors is generally well received and appreciated.
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