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22
Clean Food Campaign
(a) Food Advisory Committee
Following the comprehensive survey of food premises in
the borough which was carried out in 1948 and 1949, it was
decided that a Clean Food Advisory Committee be formed in
Kensington of representatives of the various sections of food
traders to advise upon the methods of promoting hygienic
practices among food handlers, and to further co-operation
between the Council and the food traders in improving the
hygiene of the preparation, sale and storage of food.
The various food trades were divided into the following
twelve categories covering both indoor and outdoor sales:-
Bakehouses
Retail cake and bread shops
Butchers (including horse-meat shops)
Dairies and milk shops
Food factories
Fishmongers and poulterers
Fried fish shops
Grocers and general food stores
Greengrocers and fruiterers
Hotels, restaurants, catering establishments
and other licensed premises
Ice-cream manufacturers and retailers
Sweet shops and shops where soft drinks
are sold
Representatives of these groups., together with the local
Chamber of Commerce, combined with the Council to form a Food
Advisory Committee which met on a number of occasions during
the year. The Food Advisory Committee approved the Council's
clean food policy and adopted the following fundamental points
and axioms as a basis for furthering the clean food campaign
(i) Infected food causes illness.
(ii) Food may be infected by germs from the
nose, throat, skin or bowel, or through
the intermediary of flies, bluebottles,
animals or dust.
(iii) Danger may be averted by taking care to
avoid this infection of food at any stage
from production to consumption. These
precautions should be extended to all
utensils, containers and wrappings coming
in direct contact with food.
(iv) The greater the number of persons at risk,
the greater the precautions which must be
taken.
(v) The greater the manhandling of food, the
greater the likelihood of infection.
(vi) Infection can be prevented by scrupulous
attention to cleanliness of materials,
equipment, clothing and person at all
stages of manufacture and handling of
food and drink.
The Food Advisory Committee then proceeded to formulate
basic principles for codes of hygiene for distribution to
employers and employees of food trades in the borough. The
basic codes approved are as follows:-