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FOOD
INSPECTION OF FOOD PREMISES
The inspection of food premises in the Borough has continued and
I am pleased to report that on the whole there has been further improvement
in the general standard of hygiene, due in part to the efforts of
this department but probably in greater measure to the growing public
discrimination in favour of cleaner shops and cleaner handling of food.
Work carried out by the owners or occupiers of food premises as a
result of either verbal or written request from this department come
under the following headings:—
(1) Repairs or redecorations required to make the premises
comply with the provisions of Section 13 of the Food and Drugs
Act 1938.
(2) The improvement of premises and the provision of equipment
to ensure the clean handling of food, the protection of food against
aerial contamination and the preservation of food in a fresh condition
and so stored as to prevent development of organisms of decomposition
and contamination.
On the question of the keeping of food in the freshest possible
condition while stored or displayed in the shop, it might be appropriate
to point out that existing legislation does not require that a grocer, for
instance, should provide a refrigerator for the storage of butter, ham,
cooked meats, or other perishable commodities. In spite of this omission
most grocers in this Borough have agreed, upon request, that such a
fitting is advisable and have installed one.
The protection of fish, both wet and dry displayed for sale in fish
shops continues to be a problem in that legislation fails to require the
provision of glass fronting to this type of shop. Indeed the National
Federation of Fishmongers and Poulterers recently cast further doubt
on the hygienic efficiency of glass fronting so that fish intended for
human consumption continues in many cases to be subjected to the
risk of contamination by dust and flies and the area near the shop has
the doubtful enjoyment of the odour of fish. In one shop in the Borough
where a glass front has been provided it has been noticed that the
temperature of the shop can be more effectively controlled, that there
is no dust contamination and that flies are rarely seen in the premises.
In food shops generally further progress has been made in the provision
of sinks, hot and cold water supplies, adequate cloakroom space
and other necessary measures required by Section 13 of the Food and
Drugs Act, 1938 for the use of food handlers and to minimise the risk
of food contamination.
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