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116
examination to be obtained and (b) the lack of storage
accommodation ashore. When, due to lack of storage space it is
necessary to move unexamined foods, care must be taken to see
that the receiving authority is made aware of the situation in
order that it can take appropriate action.
Chemical examination of foods to-day involves modern
techniques in testing for "additives" and their legally permissible
concentrations, quality, labelling and advertising. Even so, much
still remains to be achieved but, all in all, the standards of purity
and quality of the foods in this country are as high as anywhere
in the world.
It is generally agreed that substantial progress has been made
in food hygiene as a result of recent legislation but it is evident
that the powers necessary for the compulsory registration of eating
houses still constitutes a serious omission and domestic animals
are still not specifically banned from cafes and food shops. Some
reprehensible practices, such as the touching of food when setting
it out and the serving of meat sandwiches and cakes by hand still
exist and further, the pernicious habit of cooking a joint today
for tomorrow's meal persistently produces its yearly crop of
infections of staphylococcal origin.
Fundamently, progress in food hygiene and even the maintenance of existing standards are based on human factors and no
amount of legislation can eliminate this human element. For
example, making staffs personally responsible for the notification
of certain ailments, although well-intentioned, runs counter to the
personal interests of the worker who fears the resultant reduction
in wages. Yet it is likely that the majority of our outbreaks of food
poisoning arise from just this situation where the food handler
fails to notify his illness (assuming he is aware of its potential
danger), continues with his duties and so constitutes a hazard to
the public at large.
The answer to most food contamination problems lies in
personal cleanliness and health education but any clean food
campaign would be incomplete without public support and,
logically, this support must be cultivated at an early age. Children
are very impressionable and receptive to information which is
given in school time, especially if it provides a break from their
normal routine. Suitably schooled children, on reaching adult
age will then demand from the caterers and shop-keepers a higher
standard of hygiene, and it is here that the foundations of
success lie.
Legislation.—Of the new legislation introduced in the current
year concerning food, the following regulations were considered
the more important.