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98
Dr. F. Summers, Associate Medical Officer of Health and Mr. H. Plinston,
Chief Public Health Inspector, report as follows
GENERAL
The acute shortage of experienced and suitably qualified public health
inspectors and other ancillary staff continues to be one of the main difficulties
in the field of environmental health.
The necessity for constant vigilance in all fields of environmental health
cannot be disregarded without consequent risk to the public, and the necessary
surveillance of food premises, factories, etc., and the control of communicable
diseases can be achieved only with a proper, trained and qualified staff.
FOOD HYGIENE AND CONTROL OF SALE OF CERTAIN FOODS
All premises (from market stalls to large factories) where food is prepared,
stored or offered for sale are subject to inspection by public health inspectors.
Advice is given on the types of construction, fittings and equipment that are
available, and owners and staff are instructed in the best methods of handling
and rotating stocks. Particular emphasis is placed on the hygiene necessary to
prevent food poisoning.
Where premises do not meet the requirements of the Food Hygiene (General)
Regulations, 1960, owners are informed and, if necessary, Court proceedings are
instituted.
142 Summonses were issued involving 28 defendants.
105 Convictions were obtained and fines totalling
£1,426 were imposed with £178 costs.
Food premises subject to these Regulations are shown below, grouped in
accordance with the trade principally carried on in them. With small shops
aspiring to become supermarkets, fish shops selling chickens and restaurants
providing containers for "take away" food, categories cannot be otherwise
than arbitrary and in some cases single premises may appear under more than
one classification.