Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Barnet]
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Most of the food was voluntarily surrendered by retailers anxious to maintain a good
record for fresh produce of good marketable quality.
This is one area of his work in which the Public Health Inspector has for many
years been accepted as an advisor rather than as an enforcement officer.
Food Hygiene
The Food Hygiene (General) Regulations 1960/62 contain provisions as to the
cleanliness of food premises and the hygienic handling of food; the construction of
food premises, their repair and maintenance and the facilities to be provided. Here
again, compliance with good standards is best achieved by regular visits of the Public
Health Inspector in which food handlers can be advised and encouraged in good housekeeninp
methods.
At the request of the Department of Health and Social Security, a list of food premises grouped in categories of trade is set down below containing particulars of the premises provided with wash hand basins and an adequate supply of hot and cold water, soap and towels (Regulation 16) and those provided with sinks, hot and cold water, soap, clean cloths or other cleaning and drying facilities (Regulation 19) as required by the Food Hygiene (General) Regulations, 1960.
Butchers | 167 | 167 | 167 | 167 |
Canteens | 184 | 184 | 184 | 184 |
Confectioners | 276 | 273 | 139 | 136 |
Dairies | 10 | 10 | 10 | 10 |
Fishops | 73 | 73 | 73 | 73 |
Greengrocers | 169 | 169 | 134 | 134 |
Grocers | 318 | 318 | 318 | 318 |
Licensed Premises | 232 | 232 | 221 | 221 |
Restaurants/cafes | 259 | 259 | 259 | 259 |
6,489 visits were made to secure the observation of hygienic practices in clean and
properly equipped premises. Generally the equipment of retail and wholesale food premises
is satisfactory.
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