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32
Public Health (Meat). Regulations, 1924.
These Regulations came into operation on the 1st April, 1925; they deal with
slaughter-houses, meat marking, the handling of meat in wholesale markets,
conditions of transport, the protection of meat in butchers' and other shops and
on stalls from contamination by flies, mud and other substance.

All the butchers' shops and meat stalls in the Borough are regularly inspected
to ensure compliance with the Regulations; during the year 692 such inspections
were made.
In all instances in the Borough where meat is exposed for sale outside shops
or on stalls suitable screens are provided and used for the protection of meat, as
far as practicable, from dust, mud and other contaminating substances such as
soot; frequent) reinspections are made to see this is done.
Steps are being constantly taken to ensure that customers do not handle
butchers' meat; improvement has occurred. In shops where "pieces" are sold
a notice is exhibited urging customers not to handle meat before purchase, and
forks are provided to enable the pieces to be turned over by purchasers without
direct handling. As a result of their observations and enquiries the Inspectors
report that the forks so provided are generally used.
That these Regulations are reasonable is shown by the ready response of the
vendors to remedy any temporary omission either on their part or on the part of
their assistants; it has not been necessary to serve a notice for any breach of the
Regulations.
Places where Food is prepared for Sale.
Under this head are included kitchens of hotels, restaurants and eating-houses
of all sorts, slaughter-houses, tripe, offal and other meat shops, fried fish, eel
and other fish shops, premises where ice cream is made, and other places where
food is prepared for sale, excluding bakehouses.