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44
or dormitory, inadequate sanitary accommodation, etc. These hostels, however, fall
outside of existing legislation and such premises do not comprise common lodging
houses and do not come within the scope of the Lodging House or Tenement House
Byelaws. These hostels vary in size, some apparently having no more than six
lodgers, and others up to fifty. There are a number which are occupied by lodgers
of both sexes. Certain hostels appear to cater particularly for Colonial residents
and trainees from West Africa, and others provide for Irish labourers. It is
considered desirable in the interests of public health that there should be a greater
measure of control and supervision over hostels in the Borough.
SECTION E.
SUPERVISION OF FOOD.
Complaints continue to be received in respect of "foreign" bodies in food,
the majority of which are bona fide.
Following complaints received and the observations of the Inspectors concerned,
it was considered that horse-flesh was being prepared for human consumption and
sold in a number of restaurants and other catering establishments in the Borough
in contravention of Section 38 of the Food and Drugs Act, 1938. In two cases the
proprietors were successfully prosecuted. In the circumstances, the Council
circularised all catering establishments and butchers in the area, drawing attention
to the provision of the appropriate section of the Food and Drugs Act.
The Report of the Catering Trades Working Party on hygiene in catering
establishments was issued during the year by the Ministry of Food. The Working
Party was appointed by the Ministry in November, 1948, to make recommendations
as to the observance of sanitary and cleanly conditions in the catering trade.
The findings and recommendations of the Working Party are important, and
it is hoped that the Minister of Food will in due course issue directions to local Food
and Drugs Authorities which will be based on recommendations included in this
report. It is felt that such directions will substantially support the work of the
respective authorities and eventually ensure that food is prepared, stored and sold
under more hygienic conditions. Coupled with any such directions from the Ministry
of Food should be a scheme for the education of personnel engaged in the catering
industry, for it has been found that the personal supervision of the Sanitary Inspector
is more effective than a set of rules which may only be respected during the Inspector's
visit or whilst the employee is under supervision.
The report of the Inter-Departmental Committee of Meat Inspection was also
issued by the Ministry of Food during the year under review. The terms of reference
applicable to this Committee included:
"(i) to review the memorandum on a system of meat inspection known as Memo.
62/Foods;
(ii) to consider whether Memo. 62/Foods, revised as necessary, should be given
statutory authority in new Food Regulations superseding the Public Health
(Meat) Regulations, 1924 to 1948, for England and Wales and corresponding
legislation for Scotland;