The British Food Journal Volume 62 Issue 10 1960

In the report of the Interdepartmental Committee on Meat Inspection of 1950, it was recommended that suitable candidates from the butchery trade should be enabled to qualify as meat inspectors and now the Authorised Officers (Meat Inspection) Regulations, 1960, give effect to this recommendation. The training and examination of candidates for these new posts will be under the auspices of the Royal Society of Health and a syllabus has been drafted comparable to that of the Meat and Other Foods Inspector's examination, but in meat only. Holders of the certificate will qualify for appointments as “authorised officers” under the Food & Drugs Act, 1955, with powers of inspection and seizure, but, again, in meat only. Appointments will be made by local authorities and the new inspectors will be integrated with the existing local authority meat inspection service and work under appropriate direction, although the circular of the Ministry of Agriculture, Fisheries and Food accompanying the regulations carries the suggestion that local authorities might permit individuals appointed to discharge the full duties of a meat inspector without “continuous supervision.”