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The findings of a temperature survey of chilled foods reheated in microwave ovens in commercial premises are reported. Final reheating of chilled foods must be to pasteurisation temperatures because of their widespread contamination with food poisoning bacteria. It was found that caterers do not generally thoroughly reheat food to the Department of Health′s recommended level. It is concluded that there is widespread lack of understanding of microwave cooking by food handlers. A number of recommendations are made to rectify this situation.

THE following list of errata, adjustments and revisions of the actual classification itself, represents all that it has been deemed necessary to note in the way of such alterations, and the changes have been suggested by the experience of users and the discoveries of various librarians. Those who use the scheme should have the changes noted in an interleaved copy of the book, and others may find it desirable to do likewise, pending the appearance of a revised issue which will be published in the near future. Most of the changes are self‐explanatory, and their meaning can be ascertained at once by reference to the S.C. itself. Suggestions and notes of errors will be very gratefully received, as it is only by the vigilance and practical working of many minds that a classification scheme can ever arrive at even reasonable accuracy and completeness.