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"The various restaurants, cafes, snackbars, public houses and staff canteens number approximately
1,000, and the supervision of these premises represents one of the main activities of my
Department. Two Inspectors have continued to devote the major part of their time to this task,
and it is encouraging to be able to report that the steady improvement in conditions generally
which it has been possible to achieve over the last few years has been maintained during the
year 1956.
"In reviewing the work on restaurants, etc., for the year 1956, it is of interest initially to
consider the effect of the new legislation which became available to Local Authorities during
that year.
"The 1st January, 1956, was the date of commencement for part of the new Food & Drugs
Regulations, and on the 1st July, 1956 the Regulations became fully operative. During this time
there has been ample opportunity to see if they were to be of practical value in our day to day
dealings with the catering trade. It can be said with some justification that the present position
is still not without its difficulties. The lack of registration power still leads to untold troubles,
especially in connection with the establishment of new businesses. It is agreed that those in
existence at the present time have every right to continue, provided they maintain a minimum
standard in hygiene, etc., and any registration or licensing should be theirs by reason of this
fact alone but it is also undoubtedly true that no new businesses should be commenced without
the sanction of the local authority. As things stand at the moment, a person is not compelled
to seek the permission of the local authority before starting a catering business except with
regard to Town Planning, and drainage works which are incidental to commencement of any
business. Floor space in the City is at a premium, and many proposals are being made to this
department for opening catering businesses in quite undesirable premises. Most people are prepared
to accept guidance in these matters, but there have been cases, and doubtless there will be
cases in the future, where businesses have started up in premises which are not satisfactory, as
regards height, light, ventilation, and as regards the space available to conduct a business that
complies to a reasonable extent with the views of the public health department.
"The Regulations have undoubtedly assisted in bringing to people's attention the obvious
things which are the minimum necessary to carry on a business. By having a written code there
is a tendency for a too literal interpretation to be placed on some of the items, but it does help
as a basis on which to commence negotiation.
"Another point which should be made is that in spite of years of persistent propaganda, and
by propaganda we do not mean the word in the derogatory sense in which it is bandied about these
days, but straightforward factual, appealing and guiding announcements from many quarters; in far
too many of the premises visited there is still a shoddy careless approach to the whole matter of
hygiene. No one, management or employee, after such appeals, can honestly declare that they
have no knowledlge of statutory requirements and the principles of elementary hygiene. This
being so, the people concerned must appreciate that they are knowingly committing offences
under the Regulations, and are continuing to do so while they allow unsatisfactory conditions and
practices to continue. It should not be necessary for a Corporation official to apply pressure
before they put their businesses in order. From this it follows that any deficiencies found, either
personal or in the cleanliness of premises, are liable to be treated with some severity because
they are now quite inexcusable.
"It has been observed, since the Regulations became operative, that some members of the
catering trade are showing real concern about making improvements in their premises, but they
are also perturbed about the final outcome of this type of legislation. They require some definite
assurances that after they have successfully met the present standards, they will not be called
upon again in the near future to carry out radical alterations. It would seem, therefore, that local
authorities must arrive at a standard — not necessarily an idealistic one, to which people can
work with some confidence and with some sense of security.
"This brings us to the crucial question which must be answered. Do public health workers
know where they are going in this direction and have they an end in sight? While we are being
cluttered up with so many technicalities and details, and while we search for the perfect answer
to all our problems, there is the risk of nothing effective being done.
"Although public health can never remain static and there must of necessity be a constant
critical examination of our objectives, nevertheless there should be available an assurance for
the catering industry on the lines they seek.
"As in previous years we have willingly taken the opportunity to participate in food hygiene
lectures and discussions which progressive members of the trade have thought desirable for the
guidance of the staff employed by them. In one instance nearly 150 people attended lectures
organised in the City. These lectures or discussions were based on a film produced by a well
known firm on "Clean Food", which is admirably suited to its purpose. We would add our
appreciation for the whole-hearted co-operation of this firm in helping us in this direction. It has
always been a source of difficulty to arrange lectures in the City, where many part-time people
are employed in the catering trade ant' where the bulk of the work is often telescoped into the late
morning and early afternoon hours'. Nevertheless, where firms can arrange for their staff to be
available we will endeavour to meet their requirements.