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The total weight of food found unfit during the year was a little
under 8½ tons.
Ice-cream.
During the year the manufacture of ice-cream was discontinued at
11 premises which at the end of 1948 were registered for this purpose,
so that the number of registered manufacturers in the district at the end of
1949 was only 11. This reduction is due partly to the improved supply
position resulting in smaller traders receiving larger quantities of icecream
from the better known manufacturers, and partly to the cost of
installing and maintaining equipment for manufacturing purposes.
In contrast with the smaller number of premises at which ice-cream
is manufactured, the number of premises registered for retailing it
increased from 185 to 244.
During the year 354 visits were made to premises retailing or manufacturing
ice-cream and as a result of advice taken many improvements
were carried out. Eighty-four samples were taken and of these 52 were
reported as being either Grades 1 (the highest standard) or 2, and the
remainder Grades 3 and 4. The establishments supplying the latter
were investigated and in the case of supplies coming into the district,
the local authorities concerned were advised. In all of these cases
follow-up samples were taken.
Registration of Hawkers.
Pursuant to S. 279 of the Middlesex County Council Act, 1914,
36 hawkers were registered during the year. Of these, 32 were registered
as hawkers of greengrocery and 4 as hawkers of fish.
Action was taken against one hawker for trading in the district
without being registered and also for failing to have his name and address
inscribed on his vehicle. Fines were imposed in respect of each summons.
(D) HYGIENE OF FOOD
The local campaign for the improvement of the conditions under
which food is prepared and handled dates back to the summer of 1948,
when the Public Health Committee having considered a report of the
local conditions, appointed a Food Hygiene Sub-Committee. Because
of the very large numbers engaged in the handling of food and the many
shopping centres here, the Committee decided not to attempt to deal
at one time with all those concerned in the handling of food. The
catering industry was the one selected to be approached first. From a
meeting to which all in that trade were invited, a sub-committee was