View report page

20
In many cases, this was followed by requests for a visit from the
Sanitary Inspector to clarify certain aspects of the new requirements.
It is felt that this personal contact and co-operation between the shopkeeper
and the staff of the Public Health Department achieves more
than sporadic publicity and the service of Intimation or Statutory notices.
Particular attention is drawn to By-law 5 and By-law 9, both of
which require that " all steps shall be taken as may be reasonably
necessary to protect food from dust, dirt, mud, filth, dirty water, dirty
ice, animals, rodents, flies, insects and other sources of contamination,
including contamination by other persons and, in particular, shall cause
the food to be so placed as to prevent risk of contamination from such
sources."
Councils will have to consider whether these By-laws must be
interpreted as prohibiting the old established custom of butchers covering
their floors with sawdust (which is not hygienically produced). Are
fishmongers to have open or closed shop fronts, refrigerated slabs or
continuous " mist " sprays? What of bread, flour and confectionery
—must these be covered? Should it be made impossible for customers
to handle certain foods before purchase? What of the street trader?
How is he to protect his stall, provide washing accommodation and the
like? Time and practice (doubtless aided by Court decisions) will provide
the answer to these and many other problems posed by the new
legislation. In the end, it will be the public who will play the greater
part in food hygiene, by reporting to the management and the Public
Health Department any neglect, broken or dirty crockery, glasses and
utensils or dirty food handling which they may encounter, and in refusing
to accept food which is not in all respect fit for human consumption.
ICE CREAM.
The wholesale introduction of ice cream conservators and freezing
cabinets and the vast increase in the production of wrapped ice cream
have led to a considerable increase in the number of applications made
to the Council for the registration of premises used for the manufacture,
sale and/or storage of this commodity.
Many types of business now wish to sell ice cream, in conjunction
with their main business. Tobacconists, newsagents, fancy goods stores,
stationers, general stores, greengrocers, fishmongers and butchers have
all made application to be registered and the Council has had to give
careful consideration as to whether, in its opinion, ice cream can safely
be sold from such premises. In certain cases, written undertakings have
been secured that the ice cream shall be prepared and stored quite
separately from other goods, and that the staff serving ice cream shall
not handle other produce sold in the shop.
In one case, a butcher, appealed to the Magistrate's Court against
the refusal of the Council to register his premises. The learned
Magistrate upheld the Appeal but stipulated (1) that the applicant should
provide adequate safeguards against contamination, and (2) secure that
the sale of ice cream would be by a member of the staff not engaged in
handling meat.