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industry. Indeed a percentage of such staff could be described as unemployable and
presumably but for the present state of the labour market would not secure a job. The
mobility of the labour is also a continuous source of annoyance and difficulty, and the
apparent impossibility of enforcing discipline renders the task of the managerial staff
unenviable.
In some instances full advantage has not been taken of improved facilities and equipment
because of the unwillingness or inability of staff to co-operate. For example a frequent
cause of criticism has been the unsatisfactory manner in which washing-up machines are
used, and for the most part it has been observed that the operators in such cases have only a
very hazy idea of what they are doing, and certainly have no accurate knowledge of the
limitations of the machine they are using, or what part they themselves must play if a
hygienic standard of washing-up is to be secured. Undoubtedly in many instances there are
sufficient grounds for the consideration of legal proceedings, not against catering firms but
against individual employees.
With the exception of a few isolated instances, the catering industry has been very
co-operative in complying with the various notices served, and in putting into operation the
improvements which have from time to time been suggested.
During the year a few complaints have been received from customers regarding dirty
crockery and cutlery, particularly cutlery. Invariably it was found when such complaints
were investigated that existing washing-up facilities were inadequate to meet the normal
demands of the business in question, and appropriate steps were taken in each case to secure
the installation of additional washing-up sinks and improved hot water supplies.
Unfortunately a feature in many City kitchens, much to be deplored, is the slovenly
washing-up of cutlery. This is an example of the lack of responsibility, both on the part of
the management which fails to provide the facilities for this purpose, and the staff who
fail to use such facilities when they are available. This carelessness is the more astounding,
when one realises that, apart from the cup and glass, the only equipment which goes from
mouth to mouth is the cutlery. In some establishments even to-day cutlery sees only the
inside of a two pound jam jar and a half pint of "sludge".
The Welfare Officer of the General Post Office Region situated at St. Martins-le-Grand,
approached the Medical Officer of Health with a view to him arranging a series of lectures in
food handling and hygiene to be given to members of the Post Office Staff. The General
Post Office has maintained that local authorities are not entitled to administer statutes on
premises used for the purposes of the Crown, and for that reason any dealings with the
G.P.O. up to the present time have been in a purely advisory capacity. With a view to
making some improvement in their canteens, the Welfare Department considered it an
essential preliminary to have a nucleus of adequately trained staff to form the basis of further
training for canteen staff, and it was for this purpose that considerable time and effort was
expended in making the series both comprehensive and interesting. Such an approach by
the G.P.O. is welcomed by this Department, as it does indicate an awareness by at least one
Government department that some of their facilities for food handling, etc., are not up to
present day standards.
During the year many opportunities have occurred for discussing the problem of kitchen
design and equipment with different firms who have been making efforts to improve their
particular premises. This was not only helpful from the caterers point of view but also from
the point of view of this department. As a result of these exchanges of ideas and experience,
which has of necessity brought some sharp reminders of past shortcomings, it has enabled
minimum requirements to be formulated which are essential if a kitchen is to function
successfully. Basement kitchens must always be examined with the utmost care—there
must be an almost foolproof ventilation system if nuisances are to be avoided and at the
same time satisfactory working conditions maintained. It would be an asset from an
administrative point of view if such basement kitchens were subject to similar legislation as
basement bakehouses, and would assist substantially in preventing the establishment of
unsatisfactory new basement kitchens, which, it must be admitted, is not easy under existing
law.
In some cases we have been successful in persuading caterers to provide additional floor
space in the kitchen, sometimes at the expense of the dining room, but here again some
guidance in the appropriate statutes would be an invaluable aid in securing the necessary
minimum space, which experience has shown to be essential for food preparing purposes.
Undoubtedly further efforts to improve the standard of hygiene in catering establishments
must be concentrated on securing radical improvements in many premises, but in
addition some means must be found of ensuring that the employees in such businesses are
acutely aware that they are the main obstacle to the provision of safe and assthetically eatable
meals. From all points of view it would seem inevitable that progress will continue to be
slow until everyone, the catering trade, the employees, and the public, co-operate towards
achieving an ideal. For instance, the public could cease to patronise catering establishments
where they observe carelessness, and the caterers should realise that hygiene pays dividends
in the long run.
We wish to record our appreciation of the assistance and co-operation received from the
departments of the City Surveyor and the City Engineer during the past year. They have
drawn the attention of people consulting them on other matters to the necessity of meeting
the requirements of the Medical Officer, and this has resulted in substantial improvements
being made in the food preparing facilities of a number of premises."
FOOD & DRUGS ACT, 1938 and FOOD REGULATIONS.
Mr. Harrington, Sampling Officer under the Food & Drugs Act, reports as follows:—
"345 samples have been submitted to the Public Analyst; 28 of these were formal and 317
were informal samples. Five samples were reported against; in one case legal proceedings were
instituted and in other instances cautions were administered.