The environmental health practitioner

The Adulteration of Food Act 1860 was the first piece of legislation passed in response to public concern over food adulteration. However, it did not provide powers to sample, merely allowing the appointment of public analysts to respond to complaints from members of the public, who had to pay for their services. Public agitation led to further legislation in the form of the Adulteration of Food, Drink and Drugs Act 1872, which introduced the concept that food sold must be of the ʼnature, substance or quality’ demanded by the purchaser and introduced sampling powers both for inspectors of nuisances and private individuals. The Public Health Act 1875 authorized medical officers of health and inspectors of nuisances to inspect food intended for sale, powers to seize food as well as to enter slaughterhouses and premises where meat was sold. Compulsory notification of ‘food poison ing’ was introduced in 1938 along with the concept of a food hygiene code.