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47
FOOD HYGIENE
Food shops and catering establishments are supervised by the two
women Public Health Inspectors and absorb practically the whole of their
time, for apart from day-to-day supervision, there are frequent changes of
ownership with resultant changes in design and kitchen layouts. In addition,
a number of new restaurants have opened during the year. These new and
altered premises call for numerous detailed inspections regarding drainage
work, the siting of equipment and mechanical ventilation. A great deal of
work has been carried out to existing ventilation plants and in many cases
the cause of complaints of the discharge of cooking odours has been completely
eliminated.
Many instruction talks have been given to kitchen staff on personal
hygiene and hygienic practices in food handling and the response has in most
cases been rewarding. Language difficulties do however arise in some
establishments employing practically all foreign labour but in such cases it
has always been possible to obtain the assistance of a member of the
management.
Modernisation schemes continue in many of the public houses including
the provision of additional toilet and washing accommodation for both
customers and staff.
Many existing smaller type restaurants and coffee bars are without
toilet facilities for customers and in a number of such cases it has been
possible to provide additional water-closets and washing facilities. Further
efforts in this direction will continue but in some of the very small premises
the provision is structurally impossible.
Pre-packing of goods for display continues to gain in popularity and
calls for considerable checking of food preparation rooms.
Much open food is still displayed in retail premises and in many cases
protection of such foods from contamination has been made with marked success.
INSPECTION AND SUPERVISION OF FOOD
A register is maintained of all premises connected with the manufacture,
storage and sale of food. The number of premises within the Borough remains
reasonably static, and the only variations during the year worthy of mention
were the increase in the number of premises retailing milk from 55 to 65, and
of catering establishments of various types where the increase was from 218
to 252.