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The Guild also provide glass membership plaques which can be fixed to traders' windows on the payment of
a charge to cover expenses.
In March, 1950, the Byelaws for the Handling, Wrapping and Delivery of Food and Sale of Food in
the Open Air, which were adopted by the Council on 22nd November, 1949, came into force. These byelaws
prescribe for the improvement of hygienic food handling by employees in mobile canteens, barrows, etc., and
for the exclusion of disease carriers from food handling. They extend the provisions of section 13 of the
Food and Drugs Act, 1938, but the provision of water for barrows is still not clearly defined. Even the
Catering Trade Working Party in their report on " Hygiene in Catering Establishments " have not asked for
wash basins with running hot water. They merely recommend " wash basins " with an " adequate " supply
of both hot and cold water. Catering establishments situated in country districts remote from piped water
supply, drainage and heating services, could be excluded from the general provisions, but those in built-up
areas should be required to provide wash basins with running hot water. An increasing number of traders,
however, recognise the need for better washing facilities for their employees, and are providing them.
A survey which was carried out of all the food premises in the borough (Table III) revealed a large
number of breaches of the Bye-laws and the Food and Drugs Act; work was carried out to bring most of
these premises up to standard. Much of the work outstanding at the end of the year has now been carried
out without statutory action, but the Council is taking court action against a number of traders. The standard
of food hygiene in the borough has improved greatly and is still improving.
The work of food hygiene education and propaganda was expanded during the year; film shows have
been arranged for traders, women's organisations, schools, food factories, dairies, and industrial canteens, and
film-strip lectures were carried out in a large number of places where food is prepared. This work has
increased during 1951, and the co-operation of employers and works and canteen managers is making it
possible for all food premises to be visited and for all food handlers to receive the latest information on clean
food handling.