FOOD STANDARDS

Otago Daily Times, Issue 26233, 17 August 1946, Page 8

FOOD STANDARDS

EFFECT OF REGULATIONS HYGIENIC HANDLING OF GOODS The consolidating regulations under the Sales of Food and Drugs Act. 1908, which will come into force on October' 1, will rationalise and bring up to date regulations which have been passed at various times since 1924. In an interview with a Daily Times reporter yesterday, Dr G. O. L. Dempster, the district medical officer of health, said that they largely laid down a standard for articles of food not previously included. No standard' was previously laid down in regard to the sale o’f milk shakes, said Dr Dempster, and the regulations would ensure that they were up to a certain standard of purity and that they conformed to a bacteriological standard. Milk shakes were so commonly used that the proper sanitary control of this article was essential. Vitamin Content If it were claimed that any food or drug contained a vitamin, this fact must be stated on the label, and the amount of the content must also be stated, said Dr Dempster, This regulation was designed to prevent extravagant claims being made respecting the presence of these health-giving elements. In regard to the hygienic handling of food, the regulations stipulate that in all premises engaged in the handling of food provision shall be made for adequate hand-washing facilities for persons so employed. “ This provision is long overdue, and inspections have shown a deficiency in this respect,” added Dr Dempster. “After all, it is merely the standard which is appliled by every housewife, and where persons are handling food for public consumption it is essential.” The necessity for hand-basins in close proximity to the usual sanitary conveniences should be obvious to everyone, he said, as infection could readily be conveyed to food from the hands. The regulations make specific provision for ablution basins for the use of persons employed in or about the premises, and stipulate that they should be maintained in good and clean working order and condition, and provided with an adequate supply of cold water, hot water, and soap, and towels or other appliances for the drying of hands. Previously the regulations implied that such provision should be made without making it a definite requirement other than that persons handling food should keep their clothing and hands clean. Use of Colouring Matter

The artificial colouring of foodstuffs has been reduced to a minimum, and this is allowed only in cases which are specifically covered by the regulations. A number of colours which are considered to be unnecessary have been deleted, and in some cases a colour regarded as less harmful has been substituted. , , A further improvement in the position with regard to the use of preservatives is noticed, the use of salicyclic acid being prohibited-