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NATIONAL ASSISTANCE ACT, 1948.
Action was taken in one case under this Act. A man, aged 77 years, suffering
from gangrene of both feet, had no one to look after him except his nephew who was
at work all day. His basement room was dirty and the stench a nuisance to the people
living in the flats above. Application had been made by his own doctor three
months previously for his admission to hospital without success. His admission
was urged by this department to the Group Hospital office also without success,
and application was made for a Court Order for his admission. Before the case
could be heard the man died.
Other cases not so pressing as this one occurred during the year but in none
of them was a Court Order asked for, although in most cases death occurred before
they were admitted to an institution.
FOOD.
The Council adopted byelaws made under Section 15 of the Food and Drugs
Act, 1938, for securing the observance of Sanitary and Cleanly Conditions and
Practices in connection with the Handling, Wrapping and Delivery of Food and
Sale of Food in the open air. These byelaws came into operation on the 17th July,
1950, and copies were delivered to the occupiers of food premises, food factories,
works canteens and food stalls, by the Sanitary Inspectors, who discussed the
provisions thereof with the occupiers.
Deputations of local bakers and butchers were received when the requirements
of the byelaws were explained and the co-operation of the deputations invited
in securing compliance therewith. A special leaflet was given to the occupiers of
food premises giving information as to the causes of food poisoning and advice
regarding personal hygiene, the steps to take to avoid contamination of food and
recommending the storage of cooked food in low temperatures.
Whilst the byelaws are a valuable addition to legislation dealing with food,
the education of the food handlers is very important in the provision of a safe food
supply. Your Inspectors, during their visits to food premises, make use of the
opportunities presented to give instruction in hygienic food preparation and
handling, and stress in particular the importance of personal hygiene, the absence
of which is one of the chief causes of food poisoning outbreaks.