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"As a result of the gradual reconstruction and erection of new buildings in the City area,
more catering facilities are becoming available by way of staff canteens, etc. Quite a fair portion
of the time is being spent in endeavour to establish these on a sound basis, and in co-ordinating
our requirements with those of Mr. City Engineer and of Mr. City Surveyor. The standards now
being achieved, we believe, are as high as any that can be secured under the existing legislation,
and in many instances the trade have gone to great lengths to establish the business on the best
standards possible.
"There still remain, however, a few kitchens which are inherently poor as regards situation
and construction and which must of necessity cause concern both to their proprietors and this
Department. While we must pursue our objectives it is also realised that hardship must inevitably
result if effective action is not taken on the part of the owners of the businesses. Of these, eight
ere known to have been voluntarily closed during the year, following official representations by
ray Department, and others have Been completely reconstructed internally. The bringing up to an
acceptable standard of these unsuitable premises is a very slow and difficult job, and with all the
goodwill in the world cannot be carried out quickly. Some of the improvements which have taken
place have been on such a scale that building work has continued for nearly a whole year.
"The general experience has been that City caterers are not unwilling to co-operate with the
officers of my Department in securing any necessary improvements, either in structure or equipment,
but it is felt that full advantage has not been gained in many cases from the very heavy
capital expenditure undertaken by the industry, because of the inferior calibre of the staff employed.
As pointed out in previous annual reports and it is still operative today, some of the
staff are either disinterested or incompetent, and because of the state of the labour market, discipline
is at a low level. In one instance a letter was addressed to the chef in charge of a kitchen
as well as to the proprietor of the restaurant regarding the unsatisfactory standard of cleanliness
maintained. It was subsequently found that this official representation had a beneficial result,
and the restaurant proprietor in question was grateful for the action taken, as it had enabled him to
effect greater control over his staff.
"During the year proceedings were instituted against the proprietor of a City catering establishment
for the deplorable conditions in the premises. In the case which followed, fines totalling
£140 were imposed and 5 guineas costs were awarded to the City Corporation. In addition, the
owners of the restaurant were disqualified from carrying on their business in the premises in
question for a period of twelve months. It is understood that this action taken under Section 14 of
the Food and Drugs Acts, 1955, was the first case of its kind in the country, and undoubtedly it
will have a salutory effect upon the moreindifferentroembers of the trade generally."
Transport and Handling of Meat
The Food Hygiene Regulations as from the 1st July, 1956 replaced the Sections of the Public
Health (Meat) Regulations, 1924, which enforced hygienic transport and handling of meat. In
addition, they prohibit spitting, smoking, or the use of snuff, by persons engaged in the handling
of open food. They also stipulate that any cuts or abrasions on an exposed part of a food handler's
body should be covered with a suitable waterproof dressing.
Very little difficulty was experienced in the enforcement of these Regulations in this connection,
the no doubt irksome requirement in regard to smoking being accepted philosophically in
the shops and markets by employees, but it is hard on thera to see customers setting them such a
bad example in so many instances, especially as the customers are not liable to prosecution under
the regulations.
THE FOOD AND DRUGS ACT, 1955, AND FOOD REGULATIONS
The Food and Drugs Act, 1955, received the Royal Assent on 22nd November, 1955 and came
into operation on 1st January, 1956. It repeals the Food and Drugs Act, 1938; the Food and
Drugs (Milk, Dairies and Artificial Cream) Act, 1950, and the Food and Drugs (Amendment) Act,
1954, but with certain modifications and amendments and incorporating some additional provisions,
it re-enacts these Measures in consolidated form. The following are briefly, some of the
most important amendments and additions:—
The Minister of Agriculture, Fisheries and Food and the Minister of Health acting jointly
(referred to as the Ministers) are given powers to make Regulations on many important matters.
The powers given by Section 13 of the Act, (to make Regulations as to food hygiene) were
quickly exercised and The Food Hygiene Regulations, 1955 came into operation on 1st January,
1956. These Regulations supersede Section 13 of the Food and Drugs Act, 1938 and are wider
in scope and power. Section 14 contains quite new provisions. On the application of a prosecuting
local authority, where a person is convicted, the court is empowered, having regard to the
gravity of the offence, to previous convictions or the unsatisfactory state of the premises, to
make an order disqualifying that person from using the premises as catering premises for such
period not exceeding two years as may be specified in the order.
In like manner the powers given by Section 4 (to make Regulations as to composition of food
etc.) have been exercised by the issue or.:—
9.