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112
INVESTIGATION OF UNSOUND FOOD
The public are now more inclined to complaint about unsound foods with a
view to action being taken to prevent similar articles being sold rather than as a
means of obtaining recompense for the unsound food purchased. This trend is
welcomed as it helps the Public Health Inspectors to obtain a better picture of
the problem and is of assistance to manufacturers who generally are most helpful
and are concerned to prevent their products being sold in an unsound condition.
Some seven million bottles of milk a week are processed in the Borough and
this does give rise to a number of complaints of dirty milk bottles but the number
of complaints compared to the number of bottles of milk produced is remarkably
low.
Bread is one of the foods which is liable to mould growth and despite the
fact that mould inhibitors are used in the manufacture of bread a fairly large
number of complaints are received of mould in bread and these complaints
increase in hot humid weather.
CONDEMNATION OF UNSOUND FOOD
Unsound food found, as a result of inspection or complaint but mainly by
voluntary surrender, is disposed of through the refuse disposal services of the
Greater London Coundil or where possible by release to firms specialising in
processing such commodities for use other than for human consumption.
24 tons 9 cwts of food were condemned including nearly 6 tons of carcase
meat, over 3 tons of cooked meat and meat products, and some 5½ tons of
canned meat and other foods. 8 tons 13 cwts of frozen foods were made unfit by
the breakdown of freezer cabinets.
CONTROL OF FOOD FACTORIES, LARGE WHOLESALE DEPOTS AND
STORES
Three large milk depots, a large grocery store and three bacon factories are
regularly visited by the Food Inspectors to ensure the maintenance of the highest
standard of hygiene.
There are also factories making a wide variety of foodstuffs for sale
within their own organisations including such things as sausages, meat pies and
pastries of many different types.
During the year one of these factories commenced small scale manufacture
or speciality ice cream products for sale by their own restaurants.