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marked with the name and address, or with the registered trade mark of the packer
or labeller. It also requires such food to be labelled with its common or usual
name (if any) and with the names of the ingredients of a compounded food. It also
controls the manner in which the presence of vitamins and minerals is disclosed
and prescribes specific labelling on certain foods. A total of 838 articles of prepacked
food was examined at 171 premises, to ascertain whether the above requirements
were complied with. Corrective action taken for infringements in the whole
area of the County has equal effect within the Boroughs and in instances where
incorrect labels were noted correction was obtained by representations to the
packers or manufacturers. Continental packet goods marked only in the language of
the country of origin were the most common types of infringement found under this
heading.
FALSE OR MISLEADING DESCRIPTIONS. As in previous years food advertisements
and labels have been scrutinised for false or misleading statements and descriptions.
Similarly County wide correction has equal effect in all boroughs, and corrective
action was taken in respect of a 'seedless' fig bar containing seeds, dubious claims
for slimming properties in lemon juice drinks, and extravagent claims for medical
remedies. Misleading labels describing fruit syrups as fruit juices were also
corrected.
SPECIAL DESIGNATED MILK. During 1959 my Council issued to two Dealer's
(Pasteuriser's) licences in respect of premises within your area where milk is
processed, These premises were regularly inspected and compliance with statutory
requirements was well maintained. 46 inspections were made and 122 samples of
designated milk were taken, all of which were certified as being satisfactory.
SAFE MILK. In addition to the foregoing, 59 samples of raw milk were
procured within your borough and submitted to test for the presence of tubercle
bacilli. None was found contaminated."
FOOD HYGIENE. The work of promoting sound standards of hygiene in food
premises has been steadily pursued. As far as possible, the plans of all premises
which will be associated with the preparation and sale of food are examined. In
this way it is possible to influence the standard of premises and equipment and
consultation on these matters is welcomed. Visits of inspection were paid with a
view of securing 'clean food, handled by clean hands and transported, prepared
and stored under clean conditions'.