View report page

47
The problem which the system seeks to faee is, how can the Health Officials know
whether actual sterilisation of utensils is accomplished. In an attempt to solve this problem
the Dayton Health Department expressed the view that the greatest interest to the health
worker is not the condition of floors, walls, ceilings, plumbing, etc., but the extent to
which the Public is protected from disease by the sterilisation of the utensils. It was
suggested that 95 per oent. of importance should be given to this question of sterilising
and 5 per cent, to the value of cleanliness of surroundings. Of course, every Inspector
would know: " That if the parlour is filthy and ill-kept, the kitchen will likewise be
filthy." " Good housekeeping in food establishments will not be limited to dish washing,
but conversely, crystal fronts and tiled floors are not a guarantee that disease protection is
practised in the kitchen."
AB Dayton articles of table-ware, glasses, spoons, forks, cups, etc., are collected by the
Inspectors in a sterile towel and brought to the laboratory, where they are cultured in
Petri dishes by immersing the bowl of the spoon or fork, or the brim of the glass in the
liquid culture medium. The medium is then agitated and after proper incubation (about
48 hours), actual counts are made, the same as in making milk counts. In arriving at a
basis for rating groups practical conditions met with are considered, e.g., while sterilisation
means that no cultures should be found upon plating) it is kept in mind that a restaurant
cannot be run on the same principle of asepsis in all stages of operation as a surgical room
in a hospital. Allowance is made for air contamination and handling. After many testa
it was determined that under a count of 10, a rating of " excellent " would be reasonable.
Other groups would be good, fair, poor, very bad.
It is not suggested that this method of rating establishments has reached a degree of
perfection which would commend its adoption generally in areas of large populations and
it is admitted that while in every way fair to food and drink dispensers the system needs
improvement and simplification. It is, however, certainly interesting as an evidence of
progressive development in food control in the United States of America; the principle may
perhaps be found suitable for adoption in this country.
Sanitary Accommodation for Customers at Bestanranta, etc.
The question arises from time to time of the necessity for the provision in
restaurants of sanitary accommodation for customers of both sexes. Many of the
larger and better equipped restaurants provide suitable accommodation, a much
appreciated boon, particularly in Central London, where such restaurants are
largely used by strangers to the Metropolis. There is something to be said in
favour of such provision being required in all restaurants, or at least in all the
larger establishments, although everyone recognises that in crowded areas where
space is valuable it is not always easy to spare the superficial area. At
times the nearness of public sanitary conveniences renders provision in a
restaurant less imperative. Under various local Acts relating to provincial towns
sanitary accommodation must be provided for customers.
Sale of Food Order.
During the year we received a communication from the Ministry of Agriculture
and Fisheries that a complaint had been made to the Ministry that imported eggs
were exposed for sale at premises in the Borough contrary to the provisions of the
Food Control Order, 1921. On visiting the premises the Council's Inspector found
a quantity of South African eggs exposed for sale not labelled as imported, as
required by the Order. There was evidence, however, that the required label had
been attached to the consignment exposed for sale, the words required by the
Order having been written in chalk on brown paper; they were, however,
obliterated, possibly as the result of handling. A communication was at onca