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In addition there are approximately 180 street market stalls
dealing in various foodstuffs.
NOTE: Some premiss: are enumerated in more than one category.
Theee business establishments have been inspected periodically
both formally and informally. The total number of visits paid during
1962 was 3,334 to premises and 2,179 to stalls.
FOOD HYGIENE:
Due to the variety of nationalities engaged in food businesses,
particularly catering, the practice of Pood Hygiene is one that requires
constant supervision by the Inspectors.
It is recognised that strict observance of the requirements of the
Regulations can only be attained by personal contact with the employers
and employees, and in order to try and attain this the combined lecture,
demonstration and discussion groups initiated last year have been
continued during 1962. Unfortunately although every endeavour was made
to meet the wishes and convenience of the traders and staff it is
regrettable that these have not been supported by the caterers. This
disinclination for the trade to get together necessitates considerably
more effort on the part of the inspectors involving personal contact
and advice at individual premises.
Particular attention has been paid to try and induce food handlers
to regard the use of sterilants as a necessity in their business.
Investigation has shown that generally they regard the use of popular
and well advertised detergents as being a satisfactory answer to their
problems.
The ineffectiveness of such solutions to render articles used in
food businesses bacteriologically clean, has been demonstrated in some
instances by the swabbing of utensils and apparatus and considerable
surprise has been shown by the caterers when the results have been
explained to them. In every instance it has resulted in the use of
sterilants in the establishment concerned. Unfortunately the trade is
of such a type that although the use of sterilants is established after
these demonstrations, it is necessary for periodic inspections to be
made to ensure the continual use of them.
Many of the cafes and restaurants in the Borough have kitchens
situated in the basement of the premises. Inspections have shown that
many of these rooms are unsatisfactory so far as temperature and
ventilation are concerned, and attention is now being paid to this
matter. In some instances it has been possible to have small mechanical
ventilation systems installed which have resulted in beneficial results
to employees.
Although it may be considered an idealistic aim, it is considered
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