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Lectures have been given to staff and management engaged in all spheres of catering, and a
departure from previous years has been the use of a series of coloured slides depicting good and
unsatisfactory hygiene practices. This has been followed by a discussion with the members in the
restaurant kitchen with the public health inspector demonstrating typical unhygienic practices. Not
the least of this instruction is that associated with temperature control of certain foods as required by
the Food Hygiene (General) Regulations, 1960. It is the failure to carry out this important task which
contributes to the major portion of food poisoning outbreaks.
This type of co-operation with the trade is welcomed but it is unfortunate that the turn-over of
kitchen staff sometimes makes it an unrewarding task unless the management are also prepared to
do their part in educating both present and future staff.
Food Sampling and Analysis
Recent years have shewn new developments and changing customs in our daily food supply, and
this has been particularly marked in the introduction of pre-packed food, for the greater part of our
food supply is now sold pre-packed.
It has recently been stated that food and drink make up about a third of all the country's imports,
and that on average over £1 of every £4 spent by every family in Britain goes on food and drink and
catering. For all these reasons, food, its manufacture and marketing, are bound to be of national
importance.
During the year a total of 1,730 (1,985) samples of foodstuffs were submitted to the Council's
Public Analysts by routine or on complaint. Of this number 193 (222) adverse reports were received
and appropriate action taken.
The following notes on a selection of these will be of interest.
A tin of salmon was found to contain what the purchaser thought was a piece of glass. Examination
of the material proved it to consist of 'Struvite' which is a compound of magnesium, ammonium and
phosphate and occurs naturally in tinned salmon.
An assistant in a shop confirmed that eggs offered for sale were "free range". The purchaser,
however, had some doubts as to the authenticity of this description following previous enquiries she
had made which confirmed that the farm supplying the eggs did not guarantee them to be 'free
range'. The expression 'free range' originally referred to eggs from hens completely at freedom in
orchard or meadow, but under modern conditions it has come to include hens in enclosed grass runs
or other open air conditions, but not those in battery cages or deep litter houses. The subsequent
investigation by the inspector at the retail premises confirmed that the manager genuinely believed
that the eggs supplied to his shop from the same supplier over a long period were 'free range'. The
Head Office of the company concerned agreed that a false description had been mistakenly applied
to the eggs, and took steps to ensure that this did not occur at their other branches. They apologised
for the incident.
A glass of milk served at a restaurant was found to contain a length of rubber tubing. The investigation
disclosed that milk, intended for use in a dispenser machine, was contained in a polythene
bag which had a sealed rubber tube leading therefrom. When required, the end portion of the tube
was cut off to allow the milk to run. This end had been allowed to fall into a glass and had not been
removed when the glass was subsequently used for service. A cautionary letter was sent to the
management of the restaurant concerned.
A bottle of milk delivered to premises was found by the complainant to have a greenish stain on the
inside of the bottle, with particles of loosely attached material. It was found that the milk has been
bottled at a North London plant. The local authority for the district was informed of the matter and
instituted legal proceedings against the dairy company concerned. A fine of £50 with £10.10.0 costs
was imposed.
A loaf was found to contain a piece of rubber. An immediate investigation was conducted by the
Bakers who found that rubber piping contained within a 10-ton silo had slightly fractured and a small
slither of rubber had become dislodged.
Rashers of bacon purchased at a large multiple store were being prepared by the purchaser when
she noted 'something black' on the surface of one of the rashers. Examination revealed this to be the
legs and part of the body of a cockroach. The management admitted they had knowledge of a
cockroach infestation in another area of the premises, but not in the preparation room. However,
regular treatment was extended immediately by their disinfestors to all parts of the premises, and in
the light of this prompt response, no further action was taken.