London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Holborn 1923
Annual report of the Medical Officer of Health, for the year 1923
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23
For the purpose of the rules milk is defined to mean milk which contains not less
than 12.4 per cent. of milk solids (including not less than 3.6 per cent. of milk fat)
and skimmed milk means milk which contains not less than 9 per cent, of milk solids
other than milk fat.
It is to be noted that the standard of 3'6 per cent. for content of milk fat is taken
and not the standard of 3 per cent. laid down by the Sale of Milk Regulations 1901.
The second schedule of the Order gives the appropriate percentage of milk fat and milk solids as under:—
| Description of Condensed Milk. | Percentage of milk fat. | Percentage of all milk solids including fat. |
|---|---|---|
| 1. Full cream unsweetened. | 9.0 | 31.0 |
| 2. „ sweetened | 9.0 | 31.0 |
| 3. Skimmed unsweetened | — | 20.0 |
| 4. ,, sweetened | — | 26.0 |
Before the Order came into force a communication drawing attention to its
provisions was addressed to grocers and other traders selling the commodity in the
Borough. Up to the present no breach of the Regulations has been detected locally.
The Hygiene of Restaurants, Eating Houses and Public Houses.
Central authorities in London have thrown upon them the responsibility for safeguarding
the health of the non-resident population who come daily to their area,
especially with regard to the hygienic preparation and serving of their meals, and the
hygienic serving of liquid refreshment. A high standard in these matters has been set
by the City of London; in Holborn we have worked on parallel lines particularly with
regard to inspection of eating places.
The conditions ascertained as the result of our inspections of the kitchens, cooking and washing arrangements, dining rooms, etc., of 221 hotels, restaurants and eating houses follows
| A convenient classification of these establishments can be made as under:— | |
| (i.) Hotels and high-class restaurants | 32 |
| (ii) Restaurants catering for the average business employee | 104 |
| (iii.) Working-class restaurants | 221 |
Kitchens—position, size, etc.
In 114 restaurants (50 per cent.) the kitchens were found to be in the basement
As long ago as 1901 legislation dealt with underground bakehouses; a development
of this legislation, to deal with all underground places where food is prepared and
cooked, would seem a natural corollary, particularly as many kinds of prepared food
are certainly not less important than bread as far as bacterial contamination is
concerned.