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80
Legal proceedings under the Food Hygiene Regulations, Legal proceedings were
taken with the following results in respect of contraventions at two food
premises:-
Fines Costs
£ s. d, £ s, d,
(i) Allowed refuse to accumulate in a 2 0 0 - -
food room
Failed to keep walls, floors and
ceilings of food rooms in good
order, repair and condition. 5 0 0 10 0
(ii) Failed to keep clean the walls,
floor and ceiling of basement back
food room, 5 0 0 - - -
Failed to keep floor of first floor
food room clean. 5 0 0 - - -
Failed to keep floor of ground
floor food room clean, 5 0 0 - - -
Failed to keep walls of ground
floor food room in good order, 5 0 0 - - -
repair and condition.
Failed to keep walls, floor and
ceiling of basement front food room 5 0 0 - - -
clean
Carried on a food business in unsanitary
premises, 5 0 0 3 3 0
(b) The Food Hygiene (General) Regulationss 1960 These Regulations, opera
tive from October 1st, 1960, consolidate and amend the Food Hygiene Regulations,
1955 to 1957,, and extend the regulations to food businesses carried on from
home-going ships and moored vessels. The other principal changes are
(i) the extension of the definition of the handling of food to include
the cleaning of food utensils and equipment,
(ii) the relaxations in certain respects of regulation .25 of the 1955
Regulations, which deals with the temperature at which foods are to
be kept on catering premises.
(iii) the modification of regulation 29 of the 1955 Regulations to permit
the transport of certain types of offal without being put in special
containers,
(iv) the person carrying on the food business is principally responsible
for securing compliance with the regulations, butamanager or foreman
is also required to take all reasonable steps to secure compliance by
the food handlers under his control.
The regulations lay down requirements in respect of
(i) the cleanliness of premises, ships, stalls, vehicles, etc used for
the purposes of the food business and of apparatus and equipment used
for those purposes;
(ii) the hygienic handling of food,
(iii) the cleanliness of persons engaged in the handling of food and of
their clothing and the action to be taken where they suffer from or
are the carriers of certain infections liable to cause food poisoning