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48
Private Cars.—This class of transport is showing a gradual increase despite the efforts
that are made to eliminate the use of such vehicles, which vary from the " baby car " to
the high-priced limousine. In each case it has been observed that uncovered meat has been
thrown carelessly on the upholstered seats and on to the floor mat, no thought being given
to the contamination that must arise from such methods.
It is difficult to accost the butchers who transport their meat in this manner owing
to the quickness with which the operation is carried out.
Railway Vehicles.—The conditions under which meat is conveyed by the Railway Companies
has not given much need for action, although occasionally observations have been
made which point to lack of supervision on the part of responsible persons. These, however,
have not been numerous and have been rectified immediately they have been reported.
Handling.—(a) Licensed, Porters.—The improvement reported last year has been
maintained.
(b) Retail Butchers and their Employees.—These continue to be responsible for the
majority of the contraventions in respect of the requirements in regard to the wearing of
clean and washable overalls and head coverings, and supervision is being kept in this regard.
Aldgate Market.—The general condition of this market shows considerable improvement.
Occasionally minor contraventions occur which are pointed out and remedied immediately.
With regard to the transport, it has been observed that the use of the zinc-lined handbarrows
is diminishing and that more butchers are employing the meat carriers to transport
their meat from the market to their shops.
Handling of meat by persons not wearing clean and washable overalls is still prevalent,
in spite of the exhibition of an extract of the Regulations in Hebrew, which appears in each shop.
Wholesale and Retail Butchers' Shops.—Further improvements have been made
in several of the above premises, and the high standard of cleanliness reported last year
has been maintained.
It has been reported that certain butchers lend meat to City Restaurants for show
purposes. This matter is being dealt with on the special merits of each case, but it is generally
found that the meat is conveyed and stored under such conditions that comply with the
Regulations.
Distribution Centres for Restaurants.—These premises continue to be conducted
in a satisfactory manner. Although in practically each case the premises are not sufficiently
extensive to cope with the amount of business carried on, no serious contravention has been
reported.
Premises Used for the Manufacture of Sausages and Meat Products.—These
premises continue to improve, and it can be said that the Food Factories in the City are
clean and hygienic. In the case of one factory, improvements are now in course of completion
which will bring it as nearly to the standard of a model factory as possible.
The type of employee is improving, and the question of personal cleanliness is found to be
satisfactory, every endeavour being made by the employers to ensure that this is maintained.
Premises Used for the Curing of Hams and Tongues.—These premises are in a satisfactory
state of cleanliness and periodical inspections help to maintain this standard.
Bacon Shops. In respect of this class of shop there is still room for improvement,
sufficient care not being taken to protect the bacon from exposure and contamination by
other commodities.
Bacon Stores and Curing Stoves.—These businesses continue to be carried on in
accordance with the requirements of the Regulations, and in the case of one firm, new vehicles
have been put into commission, which compare favourably with the best type in use at
Smithfield Market.
Transport and Handling of Irish Meat.—This trade has not shown any appreciable
improvement since last year's report.
General Observations.—The method of transport and handling of meat at the City
Markets shows a steady improvement, but conditions are still a long way from the standard
aimed at when the Regulations were first instituted.