View report page

52
method of preventing the danger of infection is devised, a working
group was formed to attempt to devise a solution to the difficulties
to be overcome before pasteurisation of bulked egg on a commercial
scale can be regarded as satisfactory.
FOOD SHOPS
Public houses 170
Cafes 122
Factory canteens 117
Butchers 65
Fish shops (wet and dry) and fried fish shops 32
Bakehouses 16
Greengrocers 57
Grocers 132
Ice-cream dealers and manufacturers 305
Schools providing food 50
Milk distributors 146
ANALYSIS OF WORK CARRIED OUT IN FOOD PREMISES
Food rooms repaired and redecorated 300
Equipment provided or improved 214
Lighting improved 64
Ventilation improved 82
Food cupboards provided 68
Refrigerators provided or repaired 90
Accommodation for clothing improved 98
Wash-hand basins provided or renewed 73
Hot water supplies provided 86
Sinks provided or renewed 137
Sanitary conveniences repaired and redecorated 139
Drainage systems repaired or improved 37
Roofs and gutters repaired 84
Yards repaired and cleansed 121
Accumulation of refuse removed 135
Dustbins provided 113