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I have previously reported to the Public Health Committee and to the Ministry of Health on the
two outbreaks of food poisoning, and it is not necessary for me to report again in detail. One involved
360 persons and the suspected food was imported rabbits, the other involved 90 persons, the suspected
food being boneless veal.
Food Hygiene.
In March, 1951, the Corporation resolved to adopt the Model Bye-laws Series 1 (Handling,
Wrapping and Delivery of Food and Sale of Food in the Open Air) issued by the Ministry of Food
in 1949.
The Minister of Food confirmed the bye-laws on 31st July, 1951, and they came into operation
on 3rd September, 1951.
Copies of these bye-laws with an accompanying letter were delivered to the occupiers of premises
engaged in the distribution of food in the City, including Smithfield, Leadenhall and Billingsgate
Markets.
As regards the hygiene of catering establishments, I have dealt with this subject at some length
in my last two Annual Reports. Two of your Inspectors devote their whole time to the inspection of
catering establishments in the City, and this year I have asked them to submit their own impressions
of the progress achieved during the year.
Mr. Flynn reports as follows:—
"As a result of the co-operation of the Food Office, it has been possible to ensure that a
satisfactory standard of structure and design has been obtained so far as all new premises have
been concerned. In this connection it has been noted that there has been a marked reduction in
.the number of applications for new catering licences and the Inspectors have been able to devote
an increasing proportion of their time and attention to the routine inspection of existing premises.
A steady improvement in conditions generally is being secured but the rate of progress has
been adversely affected by factors beyond the control of this Department. Difficulties and delays
have occurred in the obtaining of building licences, shortages of essential materials have become
increasingly acute, and in some cases in which extensive war damage repairs have been involved,
prolonged negotiation has been necessary with the War Damage Commission before a start could
be made in the execution of works required by this Department.
The trade, on the whole, has been co-operative in the endeavours which have been made to
secure improvements, as evidenced by the fact that it was not necessary to resort to legal proceedings
in a single instance.
In an area where basement kitchens predominate, particular attention has been paid to the
question of ventilation, which of the various problems arising, is technically the most difficult
to resolve. In most cases it has been found that there is no alternative to the installation of
specially designed mechanical ventilating plant, as it is not practicable to effect adequate air
movement by natural means. Apart from financial considerations which incline a caterer to
procrastinate before undertaking such a commitment, there is now a delay of anything from six
to twelve months in the delivery and erection of this type of plant.
For the most part, catering in the City is confined to the service of lunches, and to make his
business financially successful, a City caterer must fill his premises several times during the course
of the lunch period. It is obvious, therefore, that crockery and utensils must be used several times
during a relatively short period, and washing-up cannot be a leisurely operation carried out
between lunch and dinner, but is necessarily a rush job, repeated as often as required. If washingup
is to be efficiently executed, especially under the unique conditions which exist in the City,
it is very important that suitable facilities, consisting of an adequate number of sinks and ample
supplies of hot water, should be provided. The attention of the Inspectors has been focused on
this aspect of food hygiene and improvements in many premises have been secured. Criticism
has been made of the practice of washing-up in movable containers, and proprietors of cafes and
restaurants have been encouraged to provide fixed sinks complete with running hot water. Of
course difficulties of the trade in connection with frequently changing and often untrained staff are
recognised, and it has been observed that even when up-to-date equipment is provided, constant
supervision is necessary to ensure its proper use by the staff employed. Some of the larger
larger caterers, as a matter of policy, are now installing washing-up machines, but this does not
necessarily mean cleanly washing-up, as intelligent operation of the machine is essential, and
all too frequently such important aspects as temperature of the washing-up and rinse waters,
and the regular addition of detergents tend to be overlooked.
Apart from normal repairs and routine cleansing and redecoration of premises and equipment.
special emphasis has been laid by the Sanitary Inspectors on the importance of providing
suitable personal washing facilities for the staff. The provision of running hot water to lavatory
basins has been enforced as a routine measure, although the incidence of purchase tax now
makes the installation of a small unit heater an expensive proposition.
In some of the older City premises the kitchens have been found to be so dilapidated that
there was no alternative but to gut and reconstruct the interior completely. In such cases the
proprietors of the premises concerned were advised as to the most advantageous means of construction
and design, which would not only provide a satisfactory basis for the maintenance of
cleanly and hygienic conditions, but in addition, facilitate the smooth flow of work in the kitchen.
In one case, the kitchen was in such a state of disrepair that the use of the premises for
catering purposes was discontinued, and in another the kitchen was so basically inadequate and
unsuitable that the proprietor was persuaded to find alternative premises. He was successful in
his quest and the new premises are now in course of adaptation.
Whilst, as indicated above, the trade has been, on the whole co-operative, the continued
decline from the peak of prosperity of the catering industry, together with the ever rising cost of
building work, has increased the difficulty of securing the execution of extensive works, and it is
probable that the relatively spectacular improvements of the last few years will not be maintained."