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CATERING ESTABLISHMENTS:
Many improvements in planning and design have been carried out in
establishments operating in the Borough during the past year. The advantage
of registration or licensing which helped in the satisfactory layout of
catering establishments during the Great War has been lost by reason of the
repeal of the Orders issued by the appropriate Ministry. However, by constant
observation a degree of supervision is attained in respect of premises before
they open for service to the public.
The tendency to carry out food preparation in rooms from which the
customer is prohibited is one that is deprecated and suggestions have been
made that customers should, if they wish, be permitted to inspect the
preparation rooms at reasonable hours, and thus assure themselves that
conditions are satisfactory.
The public can undoubtedly assist in attaining a cleaner food supply
by reporting any flagrant contravention to the department and secondly by
refraining from dealing with the offending trader.
Although the upkeep, maintenance, cleanliness of the premises and
personal handling of food is the responsibility of the owner of the food
business, and no provision being made in the Regulations for the service of
Statutory Notices, an intimation of any defects observed on inspection is
made in writing to the owner and this has been found to have the desired
effect in having the defects or unhygienic practices remedied.
BACTERIOLOGY OF FOOD:
During the year 321 samples of food and 35 swabs were examined in
the laboratory at the Health Centre. The samples were as foliows:-
Cream (artificial). 4
Cream (fresh) 4
Egg (liquid) 8
Ice Cream 78
Meats (pre-cooked)
from cafes 61
" shops 69
" manufacturers 30
160
Meats (raw) 19
Milk 40
Shell fish 4
Miscellaneous 4
321
The creams (artificial and fresh); the liquid eggs; the milks and the
shell fish were found to be satisfactory.
The ice cream samples were mainly from the two manufacturers within
the Borough and were most satisfactory when sampling was carried out at
short intervals. The manufacturers are located in a busy market and as their
equipment is inevitably exposed to high aerial contamination, it is
understandable that during peak periods they have difficulty in maintaining
a bacteriological Grade 1 commodity.
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