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61
SECTION E.
Inspection and Supervision of Food.
The primary object of the inspection of food and food premises
is to safeguard the public health and to prevent any food being
sold for human consumption that is not in every respect of the
"nature and quality" demanded by the purchaser. For the same
reason the shops or other premises where food is prepared or
exposed for sale are subjected to frequent inspection by the officers
of the department. The work is carried out by the Food Inspector
who is primarily responsible for the purity of the food, but who is
assisted in other directions by the District Sanitary Inspectors.
A Register of all food premises is kept in order to ensure systematic
supervision of all the businesses.
Increasing attention is being given to the question of exposure
of food stuffs in general to contamination by dust and dirt in the
atmosphere, and every effort is made to endeavour to prevent the
indiscriminate handling of meat by customers. I am pleased to
state that the Traders of the Borough have again shown every
desire to co-operate with the department in these endeavours to
provide "clean food" for the public.
Inspection or Meat and Other Foods.—
During the year 1935, the following diseased and unsound
articles of food were surrendered:—
Weight (A.V.D.P.)
Tons
Cwts.
Stones
lbs.
Beef, Pork, Mutton, Lamb, Offals, etc.
17
1
—
Bacon
—
—
13½
Poultry, Rabbits, etc.
—
6
7½
Fish
—
5
—
Shell-fish
1
7
6
Vegetables
3
—
—
—
Provisions (Tinned Ham)
—
1
4
Total
4
—
6
3