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INSPECTION AND SUPERVISION OF FOOD
The subject of food hygiene has been prominently before the public
during the last two or three years. Conditions in the food trades have
been criticised, much publicity has been given to outbreaks of food
poisoning, and questions on food hygiene have frequently been asked in
Parliament.
Whilst the importance of this subject cannot be over-estimated it
should be kept in its proper perspective. On the question of food poisoning
the Minister of Health said in the House of Commons, on the 10th
November, in reply to a question, "The apparent increase in the number
of outbreaks (from 156 in 1938 to 964 in 1948) is probably largely due
to increased information and investigation."
There is no doubt that during the war years and for some time
afterwards, the methods of handling and preparation of food left much
to be desired. Shortages of equipment, indifferent staff, restrictions on
building repairs and improvements, and food shortages all contributed to
this state of affairs.
The easing of building licensing restrictions and improvement in
the supply of equipment has enabled long overdue repairs and replacements
to be put in hand, particularly in the case of the larger food shops
and restaurants. The smaller cafes, especially of the "pull up for carmen"
type and those catering for workmen, are still a problem owing to their
restricted space, but frequent inspection and supervision is gradually
effecting an improvement. The proper maintenance and cleanliness of
all food premises is an essential principle of food hygiene. There is little
chance of practising clean methods of handling in premises which are
dirty.
A total of 927 food premises were inspected during the year. Apart
from the statutory requirements of the Food and Drugs Act, special
attention has been paid to the cleansing of utensils used in the preparation
and serving of food and drink, particularly in cafes and restaurants. The
use of insufficient water for washing-up purposes, failure to change it
frequently and the absence or improper use of detergents and the practice
of leaving equipment for long periods after use before cleansing are
matters in which there is room for improvement.
In ice-cream establishments information has been given as to the
proper cleansing of ice-cream and wafer servers, and the use of Quaternary
Ammonium Compounds in this connection.
Existing legislation provides for the registration by the local authorities
of ice-cream premises, premises used for the preparation or manufacture
of certain preserved foods and sausages, dairies and distributors
of milk. Whilst realising the difficulties, I submit that the registration
of all premises where food is prepared, manufactured, stored or sold is
desirable.
No outbreak of food poisoning has been reported during the year.