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29
The Minister subsequently made the Rag Flock and Other Filling
Materials Regulations, 1951, prescribing standards of cleanliness
for each kind of filling material, the methods of testing samples,
the nature of the tests to be applied, the names and addresses
of Analysts, the form of certificate of analysis, and the fees
payable.
There are no premises in the Borough dealing with rag flock.
There are, however, four premises at which other filling materials
are used in such circumstances as to require them to be registered.
Registration of these premises was duly effected.
PROTECTION OF FOOD SUPPLY.
(A)—INSPECTION OF FOOD PREMISES.
Regular inspection of all premises where food for human
consumption is prepared, stored, or sold has always been carried
out as a routine measure. In the Annual Report for 1950, however,
it was mentioned that, having regard to the phenomena
increase in the number of catering establishments during and
since the war, and the increasing recognition of the amount of
illness caused by the consumption of food prepared under
unhygienic conditions, the inspections could no longer be carried
out with sufficient frequency by the existing staff of Sanitary
Inspectors engaged on that particular work, and that, in consequence,
the Council had appointed an additional Sanitary Inspector
(Miss A. L. Jones), who took up her duties in November, 1950.
During the early part of 1951, this Inspector undertook a
complete survey of all catering establishments, with particular
attention to those at which a full range of meals is served.
Canteens at the larger industrial premises were also visited. At
these inspections, attention was paid not only to the construction
a nd equipment of the premises, but also to the general standard
of hygiene prevailing in them, and to the methods adopted by the
Persons engaged in the handling and preparation of food, since
this latter is of paramount importance among the many aspects
of food hygiene.
In general, the conditions found were quite good. There
were however, many instances in which it was obvious that there
was room for improvement. In dealing with these, the action
taken was of an educational nature rather than on the lines of
formal enforcement of the law relating to food The
re ception accorded to the Inspector amply justified this line of
a ction. In the vast majority of cases, the proprietors readily
accepted and implemented the advice and suggestions put forward
In a very few instances only was it necessary to take any formal
a ction.
As a result of these activities, it can be said that a very
Material improvement took place in the general standard o
food preparation and handling in the Borough. Inspections are, ot
pourse, being continued in order to ensure that the improvemen
s maintained and, where possible, enhanced.