[Report 1968] / Medical Officer of Health, Portsmouth Borough.

  • Portsmouth (England). Borough Council.
Date:
1968
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1968] / Medical Officer of Health, Portsmouth Borough. Source: Wellcome Collection.

    151/180 (page 149)
    The Sausage and Other Meat Product (amendment) Regulations 1968 amending The Sausage and Other Meat Product Regulations 1967 These Regulations come into effect before the main Regulations which, therefore, come into effect in May 1969 fully amended. The amendments consist of a restriction of the use of the words ‘ready meal’ as the sole description of a meat product and an exemption for canned meat products sold after removal from the container. The Fish and Meat Spreadable Product Regulations 1968 replacing The Food Standards (Fish Paste) Order 1951 and The Food Standards (Meat Paste) Order 1951 Coming into force in March 1971 these Regulations prescribe standards for meat and fish pastes, pates, spreads, etc. The standard for meat paste is raised from 55 per cent, to 70 per cent,, making both meat and fish paste of the same quality. Potted, chopped or minced meat and fish must both contain 95 per cent, of meat or fish; the word ‘spread’ is reserved for products containing at least 70 per cent, of a named variety of meat or fish. Standards are also prescribed for brawn and dressed crab, and for potted, chopped, minced or flaked fish (or meat), which contain two varieties of fish (or meat). Proposed Regulations under the Food and Drugs Act 1955 These Regulations will lay down minimum fat contents for various grades of cream and will permit the addition of various sub¬ stances to some kinds of cream; for example sodium alginate and sugar to ‘whipped cream’. The proposed Regulations will Cream Regulations apparently require that products having 12—18 per cent, of milk fat be labelled ‘half-cream’. Clotted cream is to have a which will replace minimum fat content of 55 per cent.; traditional clotted cream from the West Country has a fat content of 65 per cent.; The Food Standards (Cream) the proposed standard, therefore, seems to Order 1951 be low and representations have been made by the Association of Public Analysts to in¬ crease this minimum. No bacteriological standards are laid down but all cream would have to be labelled either ‘sterilised', ‘pasteurised’, ‘U.H.T.’ or untreated’. Reports of the Food Additives and Contaminants Committee (sub-committee of the Food Standards Committee) Report on Further Classes of The following classes of food additives are Food Additives not covered by Regulations and have not previously been reviewed by the Food Standards Committee:—acids, bases and buffers, humectants, sequestrants, propell¬ ants, glazing agents, anti-foaming agents, anti-caking agents, release agents and firm¬ ing and crisping agents. The Committee considers that no limits need be laid down