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The number of butchers who manufacture their own sausages is small, and where this
business is carried on additional visits are made.
Several butchers in the City render their own fat for dripping, and with the exception
of one case, this process was carried on without any complaints being received from the
premises in the near vicinity. With regard to the exception, this has now been effectively
dealt with, and no further nuisance has been reported. A number of butchers
have installed new electric digesters for fat melting, and the whole business is carried
out with thorough cleanliness under supervision.
Distribution Centres for Restaurants.—There are now three of these depots in
the City, two having been established during the past year. Visited at frequent intervals,
the only disadvantage of these depots is that, in every case, the premises are not sufficiently
extensive to cope with the business carried on ; in spite of this decided drawback, meat
and bacon is handled under hygienic conditions, and although in one case meat, poultry,
fish and provisions are stored in the same premises and in close proximity.
Premises Used for the Manufacture of Sausages and Meat Products.—The five factories
in the City are subject to weekly inspection. The conditions existing at these premises
are of a high standard as to efficiency and cleanliness.
Many alterations and improvements have been carried out during the past year, in
one case involving the expenditure of several hundreds of pounds.
The class of employee engaged in these factories is on the whole high ; personal cleanliness
and facilities thereto is made a point in improvement of working details.
Premises Used for the Curing of Tongues and Boiling of Hams.— Five businesses of this
type are in existence in the City, two being in basements ; the general conditions regarding
storage and process are satisfactory.
Bacon Shops.—There are 29 premises from which bacon is sold in the City; three of
these are for wholesale trade only.
The conditions met with under this class of business is only fair; this is due to the fact
that the majority of shops selling bacon are also provision stores, and owing to the large
number of various brands of other commodities of necessity stocked, the space devoted to
the storage and selling of bacon is limited and in some cases unsatisfactory. Trouble has
been experienced in some cases in having defects remedied, but it is expected that the conditions
will continue to improve without any compulsory action being necessary.
Bacon Stores and Curing Stoves.—There are three firms in the City who are included
under this heading. The premises are well kept and clean.
Recently a new warehouse and four new curing stoves have been erected by one firm ;
these are reputed to be of the most modern type.
Transport and Handling of Irish Meat.—The conditions mentioned in last year's report
have not been improved to any appreciable extent.
Prosecutions, etc.—Numerous verbal cautions have been given during the year, 685
cautionary letters written and 35 prosecutions ordered ; these last involved the issuing of
105 summonses. Fines totalling £122 10s. and costs £8 9s. have been imposed for offences
under the Regulations.
The number of cases during the past year shows an increase of 14 over last year ; and
unavailing caution of a certain class of butcher by means of letters made it necessary to
take further steps in obtaining adherence of the Regulations.
It is only after repeated cautions have been given, that proceedings are taken, except
in isolated cases, a serious offence necessitating immediate proceedings.
SUMMARY OF CASES.
No. of No. of No. of No. of No. of No. of No. of No. of
Cases. Smithfield Cases. Aldgate Cases. Outside Butchers. City Butchers. Street Butchers. Smithfield Carriers. Smithfield Porters.
35 26 9 25 5 3 1 1
ANALYSIS OF OFFENCES.
Private Clothing and Dirty Insufficient Protection,
Car. Headcovering Offences. Vehicles. Dirty Cloths, etc.
7 27 14 9
General Observations.—There is a general improvement in all sections of the meat trade
and less opposition is met with.
In many cases the source of contraventions is want of consideration on the part of
butchers and their employees; when occasion arises a short talk on the elementary rules
of hygiene has proved quite effective.
The mutual goodwill is highly appreciated by all the officers concerned in dealing with
the meat trade and employees.
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