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89
SECTION E
Inspection of Food and Supervision of Food Premises
Food hygiene has always been of the utmost importance in the
life of the community but, until recent years, it has been very
difficult to impress upon the public the consequences of inadequate
standards in the handling and preparation of food.
Some three years have now elapsed since the Government
introduced Food Hygiene Regulations for improving the standards
of environmental and personal hygiene in food shops, canteens,
restaurants, etc., with particular emphasis on the control of staff
suffering from acute infections or who were carriers of pathogenic
organisms responsible for the spread of food poisoning.
Control of bacterial infection in home-produced and imported
foods is still a serious problem. It has been proved conclusively
that meat and meat products, eggs and their derivatives are the
media by which food poisoning is largely disseminated and there
is growing evidence that cross infection of meat in slaughterhouses
is an increasing hazard.
Whilst it is clear that a great deal has already been achieved
in raising standards of hygiene, much remains to be accomplished
and to this end the Food Inspectors have sought the co-operation of
all food traders in the Borough with an encouraging measure of
success. Advice on food problems is offered by the inspectors on
all suitable occasions in an endeavour to break the chain of events
leading to the spread and multiplication of food poisoning
organisms. This has, in many instances, led to the introduction of
improvements in food shops especially with regard to refrigeration.
In general co-operation from shopkeepers and management
is very cordial although interest in the practical application of
hygiene, with particular reference to food, appears to be inversely
proportional to the status of the individual in the business. Even
in the most hygienic factory, equipped with the most up-to-date
apparatus and despite advice and instruction from the Food
Inspector concerning the most effective and hygienic practices, one
ignorant, careless or apathetic employee can jeopardise the health
of hundreds of people.
Chance contamination however is not confined merely to the
worker in the catering industry, it can be perpetrated by the man at
the market, the delivery man or even the customer. Negligence at
any level is to be deprecated and a high standard of food hygiene is