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skill of the operator is the vital factor. Quite insufficient attention seems to be paid to theproper
training of operatives and very little, if any, regard paid to the importance of adequatesupervision
of staff.
The supervision of staff generally leaves much to be desired, doubtless due in some degree
to the continued shortage of labour. Invariably on inspecting catering premises, especially during
the lunch hour rush, one finds the Manager or Manageress pre-occupied in the execution of some
routine task such as serving at an off-sales counter or helping on the self-service counter instead
of leaving themselves free to exercise general supervisory duties.
Whilst it has been found that, with few exceptions, the catering industry has been co-operative
in carrying out the requirements and recommendations of this Department, it is felt that in
some sections of the industry much time, energy and money is wasted by the absence of any
clear realisation of what they themselves require, and very often they tend to proceed by trial
and error, which in practice may become very expensive and quite discouraging.
During the year under review it has been necessary to resort to legal proceedings on one
occasion only. In this instance, notwithstanding several written intimations, the proprietor of a
small snackbar failed to remedy various dirty and defective conditions until summonses had
actually been served upon him. Although the requisite works had been completed to the
satisfaction of this department before the date on which the summonses were returnable, nevertheless
the Magistrate took a sufficiently serious view of the case as to impose fines totalling £24
and to award the City Corporation three guineas costs.
It has always been felt that the only way of effecting a permanent improvement in the
handling of food and of the conditions under which food is prepared is by securing the co-operation
of the City caterers, and much time and energy of the officers of this department have been
devoted to the consideration of the best means of resolving the problems of the individual caterer
rather than resorting to the ' strong arm of the law.' Nevertheless, in spite of the continued
efforts made since the war and notwithstanding the substantial improvements effected in many
premises, there remains a hard core of unsatisfactory premises, and it would seem that in order
to redress this state of affairs, consideration may have to be given in the immediate future to the
institution of legal proceedings against the recalcitrant few, who either cannot or will not
provide conditions under which their business may be conducted without positive danger to their
customers.
In conclusion we would say that in spite of many difficulties there is no doubt that progress
has been made in securing improvements in the hygienic handling of food in the City catering
establishments. Improvements are not a steady uninterrupted progression but are usually
obtained by seizing an opportunity and using it to the best advantage. Much more remains tobe
done, but with the continued co-operation and goodwill of all engaged in the catering industry,
higher standards will be achieved in the future.
Structural improvements and the provision of more efficient equipment necessarily involve
the caterer in additional expenditure, sometimes heavy expenditure, and this must be reflected
in the price charged for meals. The only improvement which need not involve additional expense
is improvement in the personal standards of hygiene of the food handlers themselves and since,
in these days, such improvements cannot be imposed but must be voluntary, it presents particular
difficulties in initiation, maintenance and assessment."
FOOD & DRUGS ACT, 1938.
Mr. Harrington, Sampling Officer under the Food & Drugs Act, reports as follows: —
"Three hundred and fifty-two samples have been submitted to the Public Analyst, 23 of these
were formal and 329 were informal samples. Fifteen samples were reported against; in two cases
legal proceedings were instituted and in other instances cautions were administered.
Milk.
Fifteen samples of pasteurised milk were examined by both the Phosphatase and the
Methylene Blue Tests, one of which was also examined bacteriologically. The Phosphatase Test
is a check on the efficiency of the heat treatment applied to the milk and the Methylene Blue Test
on its keeping qualities which bears relation to cleanliness and care in handling. A strawberry
flavoured full cream milk drink was also examined by the Turbidity Test. An adverse report
was received on the sample examined bacteriologically and the suppliers were cautioned.
There are now in the City, seven dairies within the meaning of the Milk and Dairies
Regulations, 1949. There are however, also a number of milk-bars and snack-bars, where milk is
sold for consumption on the premises only.
The average composition of genuine milk samples taken during the year was:—milk fat: 3.55
per cent.; solids (not fat): 8.82 per cent.; total solids: 12.37 per cent.
Eighty-six Supplementary Licences in respect of 25 firms and individuals and 33 Dealers
Licences in respect of 15 firms and individuals were issued under the Milk (Special Designation)
(Raw Milk) Regulations 1949/50 and the Milk (Special Designation) (Pasteurised and Sterilised
Milk) Regulations, 1949/1953.
Two new registrations were effected under Section 34(l)(b) of the Food & Drugs Act, 1938,
for carrying on the business of a wholesale dealer in margarine.