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SLAUGHTERHOUSES
The Live Stock (Restriction of Slaughtering) Order, 1940, continued
in force and no slaughtering was carried out during the year.
No licences to slaughter were issued.
REGISTRATION OF HAWKERS OF FOOD
AND THEIR STORAGE PREMISES
On the 1st June, Section 11 of the Middlesex County Council Act 1950
was brought into operation in the Borough. This Section is an extension
of Section 279 of the Middlesex County Council Act 1944 as it requires
the registration of hawkers of all food and not only those selling meat,
fish, fruit and vegetables.
When Section 11 came into operation all persons and premises who
were registered under the 1944 Act were deemed to be registered under
the new Act.
It would appear that the registration of a hawker under the above Act
permits him to sell any type of food and the registration of storage premises
permits this also. Most hawkers request registration of themselves
and the storage premises only for particular types of foodstuffs such as
fruit and vegetables etc., and the Council considers the applications purely
in the light of these statements since premises suitable for the storage of
fruit and vegetables would in most cases not be suitable for the storage
of fish, meat and other highly perishable articles. An amendment of
Section 11 of the Middlesex County Council Act 1950 would appear to
be desirable to allow of the registration of persons and storage premises
for restricted types of food only.
The following registrations were effected during the year:—
Hawkers Storage
Under 1944 Act 3 2
Under 1950 Act 3 1
6 3
REGISTRATION OF PREMISES FOR THE
MANUFACTURE OF PRESERVED FOODS
No registrations were effected under the provisions of Section 14 of
the Food and Drugs Act, 1938, for the pickling of meat.
The total number of registered premises in the borough is 58.
BYELAWS—RESTRICTIONS ON SMOKING
On 23rd April 1951 a Byelaw came into force forbidding smoking by
persons "whilst handling, wrapping or delivering any food which is not
pre-packed or otherwise protected by a suitable cover against the risk of
contamination unless, having regard to the nature of the food, such protection
is not reasonably necessary."
This habit is difficult to control but every effort is made to convince
food-handlers of the importance of restricting smoking in food premises.
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