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27
POOD CONTROL
A good standard of food hygiene is desirable in any community
and to obtain this the department has continued the work of
inspection in food premises in an energetic manner.
Much has been done following the campaign in 1956 but much
remains to be done. The standard of hygiene in any premises
must, in the end, depend on the individual. No amount of new or
up-to-date equipment is of any use if the person using it is not,
in himself, clean in habits.
Health education has done a great deal but the hard core of
the problem can only be dealt with by enforcement of the regulations.
This applies particularly in certain of the catering
establishments where there are frequent changes in management.
Installation of washing sinks with hot water supply has been
achieved in many cases. Factory managements have been glad to
seek advice from the department in the setting up or alteration of
factory canteen arrangements.
During the year the Government published a white paper Cmnd
243 dealing with standards of construction, layout and equipment in
slaughterhouses.
The proposals in this paper cannot however be brought into
force until new legislation is presented to Parliament. Such a
bill "The Slaughterhouse Bill" is, I understand, now before
Parliament.
The number of shops selling food in Tottenham is 1,054.