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The following Regulations were made under Sections 13 and 123 of the Pood
and Drugs Act, 1955 and Section 9 of the Slaughterhouses Act, 1958:-
The Slaughterhouses (Hygiene) Regulations, 1958. These Regulations made
jointly by the Minister of Agriculture, Fisheries and Pood and the Minister of
Health came into operation on 1st January, 1959, in relation to new slaughterhouses,
and are designed to secure the observance of sanitary and cleanly
conditions in connection with the construction and operation of slaughterhouses
and the handling of meat therein. They impose upon occupiers of slaughterhouses
and others,, requirements as to the construction, layout, drainage,
equipment, maintenance, cleanliness, ventilation, lighting, water supply,
management and personal hygiene.
Regulations contained in Parts II and III and certain regulations in
Part IV which relate to diseased animals and meat and the lighting of
slaughterhouses will not come into operation in respect of existing slaughterhouses
until dates appointed by the Minister.
The Regulations are to be enforced and executed by local authorities and
apply the maximum penalties provided for in section 106 of the Food and Drugs
Act, 1955.
SECTION 15 (By-laws as to handling and sale of food) By-laws with respect
to handling, wrapping, etc. of food, and the sale of food in the open air made
by the London County Council in 1952 are still operative. The matter contained
in these Regulations is, however, fully covered by the Food Hygiene Regulations,
and all legal proceedings were taken under the Regulations.
SECTION 16 (Registration of premises - manufacture and sale of ice-cream and
of sausages, etc ). This section provides that no premises shall be used for
the sale, or the manufacture for the purpose of sale, of ice-cream, or the
storage of ice cream intended for sale, or the preparation or manufacture of
sausages or potted, pressed, pickled or preserved food intended for sale unless
they are registered under this section for that purpose by the local authority.
(a) ICE CREAM Twenty seven new applications for the sale of ice-cream
were approved one other which related to a grocer's shop was refused on the
grounds of (i) the unsatisfactory layout of the premises, and (ii) the types
of articles, including paraffin, sold. At the end of the year the premises of
400 retailers and ten manufacturers were registered. A total of 95 samples of
ice cream were submitted to the Public Health Laboratory Service for bacteriological
examination (Methylene Blue Test), and were reported on as follows:-
Grade 1-64
Grade 2 - 21
Grade 3 - 7
Grade 4 - 3
Samples in Grades 3 and 4 are regarded as unsatisfactory, more especially
when they continue to fall into these grades. In such cases repeat samples
were taken, and detailed investigations were carried out at all stages of
manufacture and handling with a view to the location of faulty methods at one
or more stages of treatment.
The Food Standards (Ice-Cream) Order, 1953. This Order provides for the
food content of ice cream to be not less than 5 per cent. fat, 10 per cent
sugar, and 7½ per cent. milk solids other than milk fat. Of the two formal
and 35 informal samples taken, only one informal sample did not comply with the
requirements of the Order This unsatisfactory sample was found to be
deficient in milk solids other than fat to the extent of 10.7% of the specified
amount the vendor was warned and a formal sample was later found to be
satisfactory.