London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Hornsey 1955
[Report of the Medical Officer of Health for Hornsey, Borough of]
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| No. of Premises | Registered under Section 14 of the Food and Drugs Act 1938 | ||
|---|---|---|---|
| (a) For Sale or manufacture of Ice Cream | (b) Prepared foods | ||
| Bakers and flour confectioners | 28 | 6 | 1 |
| Butchers | 51 | 1 | 33 |
| Confectionery (sugar) | 113 | 83 | 1 |
| Fish (wet and dried) | 13 | 3 | 3 |
| Fish (fried) | 9 | . | 2 |
| Fruit and vegetables | 72 | 9 | . |
| Grocery and provisions | 144 | 34 | 15 |
| Milk | 3 | 1 | . |
| Canteens | 4 | . | . |
| Preserved Foods | 2 | 1 | . |
| Public Houses and Off Licences | 74 | 5 | . |
| Restaurants and Cafes | 73 | . | 1 |
| Ice Cream | 2 | 2 | . |
| Herbalist and Health foods | 1 | . | . |
| Confectionery warehouse | 1 | . | . |
| Preserved food factory | 1 | . | 1 |
| Stalls : | . | . | |
| Fruit and vegetables | 2 | . | . |
| Jellied eels | 1 | . | . |
| Refreshments | 1 | . | . |
| Shellfish | 1 | . | . |
Under Section 14 of the Food and Drugs Act, 1938, registration
is required of premises used for the sale, storage or manufacture of
ice cream, and of premises used for the preparation or manufacture
of sausages or potted, pressed, pickled or preserved food. (This
provision has been re-enacted in Section 16 of the Food and Drugs
Act, 1955.) Provisions for the prevention of contamination of food are
contained in Sections 13-16 of the 1938 Act, and registration can be
refused or cancelled if it appears that the Regulations are not complied
with, or if the premises are otherwise unsuitable.
The above table shows that ice cream is sold in various types of
food premises to-day, although confectionery shops are naturally
in the majority. Many restaurants and cafes sell ice cream but these
are excluded from the need to register although, of course, they need
to comply with standards of hygiene prescribed elsewhere.
The manufacture of sausages on the premises accounts for the
large proportion of butchers registered for the manufacture of prepared
foods.
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