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into believing that the commodity purchased is any different from that which
is described.
Six legislative measures became operative in 1967, namely:-
Pood Hygiene (Markets, Stalls and Delivery Vehicles) Regulations, 1966.
Artificial Sweeteners in Pood Regulations, 1967.
Butter Regulations, 1966.
Colouring Matter in Poods Regulations, 1966.
Cheese Regulations, 1965.
Pood (Control of Irradiation) Regulations, 1967.
Food Trades
Details of food trades carried on in 2,007 premises situated in the Borough
are set out below:-
Aerated water manufacturer 1
Bakehouses (basement) 7
Bakers shops and Bakehouses 80
Beer bottlers 1
Butchers 181
Cake decoration manufacturer 1
Confectionery (Sweet shops) 415
Fish, wet, fried and curing 83
Pood importers 3
Greengrocery 153
Grocery and Provisions 476
Ice Cream-manufacture and sale 732
Milk distributors 310
Public Houses and Off Licences 381
Preserved food premises 239
Restaurants and cafes 267
Wholesale food storage 32
3,362
Nineteen applications for registration of premises for the preparation and
manufacture of preserved food intended for sale were granted.
Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations, 1966
These Regulations came into force in 1967 and lay down requirements as to
food hygiene in respect of markets, stalls and delivery vehicles. Markets and
stalls are so defined that the Regulations apply to any handling of or trading
in food which is undertaken either (i) in any market or market premises or (ii)
away from fixed premises. Delivery vehicles are defined as any vehicles used
for the delivery of food: if they are used for the sale of food, they come
within the definition of stall and become subject to the appropriate requirements
for stalls.
These Regulations revoke or supersede corresponding requirements contained
in the Pood Hygiene (General) Regulations 1960, which will hence-forward continue
to apply to food businesses in fixed premises.
The principal requirements of these Regulations relate to -
(i) the cleanliness of stalls and delivery vehicles used in any food
business and the equipment used therein;
(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.