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Considerable attention has been devoted to pre-cooked foods as it is
thought that with the exception of the few firms with a national reputation
for hygiene, many food handlers have not yet been educated to the dangers
that can result from unclean habits.
PRE-COOKED MEATS:
The 61 samples from cafes were from 16 premises with small kitchens
and minimum good food storage accommodation and included lamb, beef, ham,
chicken and pork. They were primarily tested for the presence of the
pathogenic organisms and it is encouraging to report that in all cases the
result was negative. Total counts however were not so satisfactory,
especially if the commodity was more than 24 hours old. In many cases the
storage was limited to a refrigerator many of which were not being used or
maintained correctly, the most common faults being:-
(a) Failure to store correctly (e.g. placing raw meat on top shelves),
and (b) Failure to use a sterilant when cleansing.
The 69 samples from provision shops were mainly of ham, corned beef,
brawn, jellied veal, liver sausage and brisket and were mostly from premises
where the hygiene was suspect. As anticipated total counts tended to be
high due in many cases to excessive handling and the failure to use and
maintain properly cleansed equipment. It is encouraging to note the increased
tendency to pre-pack sliced ham, etc. and it is hoped the time is not far
distant when it will be compulsory for all pre-cooked meats exposed for sale
by retail to be pre-packed in a properly maintained preparation room.
The samples from manufacturers were of ham, brisket and tongue and
results showed the desirability and necessity of sampling from a
manufacturer's unopened pack, as in several cases the results were not at
first as satisfactory as might have been expected.
Liquid Egg:
On the 1st January 1964 the Liquid Egg (Pasteurisation) Regulations
came into force. The effect of these Regulations was to make it an offence
to use as an ingredient in the preparation of food intended for sale for human
consumption, liquid egg which does not satisfy the requirements of Part 1 of
the Schedule to the Regulations.
Provision is made for the sampling of products and during the year 8
samples were procured from bakers and confectioners. All the samples
satisfied the requirements of the Regulations.
There are no egg pasteurisation plants in the Borough.
QUALITY OF FOOD AND ITS DESCRIPTION:
Informal sampling has been carried out during the year in respect of a
great variety of foodstuffs.
Generally, reports on these samples have been satisfactory, although
with the increase in legislation governing the composition of certain foods
and the labelling of same, certain minor difficulties have been reported.
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