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to constant inspection and analysis. Infection of perfectly sound
food takes place during preparation of meals and other processes of
handling. Made-up foods—sausages, brawns, pies, custards, etc.—
are much handled during manufacture and form the commonest
cause of infection.
5. Common Fallacies re Fitness of Food.
Taste and smell are still the means by which people instinctively
judge the wholesomeness of food, yet game, smelling highly, and
cheese (Limburger or Gorgonzola), smelling repugnantly, are quite
harmless when consumed, in spite of the fact that decomposition is
responsible for their odour and flavour. Foods infected by potentially
dangerous organisms may, however, provide no indication
detectable by the senses and appear quite normal. Here, therefore,
lies the danger of careless handling from which at present there is
no positive protection.
Code for Catering Establishments.
All existing catering establishments must be brought up to the
standard of Section 13 of the Food & Drugs Act, 1938, and that
efforts be made to improve such premises where necessary to fulfil
the requirements of the standards set out below:—
1. Prohibition of Sleeping in Rooms where Food is prepared.
No room or place in which food is sold, stored or prepared shall
be used as a sleeping place, nor shall such place communicate directly
with any room or passage used for the purpose of sleeping.
2. Rooms to be kept free from Vermin .
The premises shall be kept free from all vermin, cockroaches,
flies and other vectors of contamination. No dog shall be allowed
in any room where food is stored or prepared.
3. Prevention of Contamination of Food.
All persons ongaged in the business, or about the premises,
shall take all reasonable precautions to preven; risk of contamination
to food and utensils used in connection therewith.
4. Cleanliness of Tables and Benches.
Surfaces of all tables, benches, etc., used for the preparation or
serving of food shall be constructed of smooth, impervious material
and kept clean at all times.
5. Condition of Utensils, etc.
All receptacles, pans, utensils, crockery and cutlery shall be
properly cleansed before use and replaced when their condition is
such that they are not easily cleaned. All cookers, steamers and
ovens shall be kept clean at all times.