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Butchers' Shops.—Improvements have been made during the past year, especially in
connection with the rendering of fats, several electric digesters having been installed which,
whilst eliminating the offensive smell, improve the conditions usually connected with this
business.
Distribution Centres for Restaurants.—These premises require constant supervision,
owing to the great variety of commodities dealt with in a space generally inadequate for the
amount of business carried on.
Premises used for the Manufacture of Sausages and Meat Products.—These are of a high
standard of cleanliness and efficiency, and every effort is being made on the part of proprietors
to improve their premises where possible.
Bacon Shops.—Improvement is slow ; the businesses concerned are general provision
dealers and it is found that the large amount of stock necessarily carried is not conducive
to cleanliness.
Bacon Stoves and Curing Stoves.—No complaints have been received concerning these,
and improvements continue to be carried out which tend to raise the high standard already
in existence.
Transport and Handling of Irish Meat.—There has been a great improvement in this
trade during the last few months, due to a more definite understanding between the responsible
department in Ireland and the Corporation.
General Observations.—I am glad to report that there is a decided improvement in all
matters connected with the Public Health (Meat) Regulations. The continued co-operation
of the many persons and associations concerned has largely made this possible.