View report page

that by the installation of a machine, their washing up troubles were over. Because the machine
is there, they fondly imagine that anyone must be capable of producing clean utensils and that
no skill or intelligence is needed to achieve satisfactory results. Our experience is otherwise.
There is no doubt that to achieve good results with machinery a better type of individual must
be employed who must be taught to handle the apparatus properly. All too often the manufacturers
of the machine and the proprietor of the firms using them have paid scant attention to properly
training staff to use the machine and there has been no subsequent follow up to see that good
results are being secured. Sometimes staff do not even trouble to use the machines because
"they don't know how" or "can't be bothered with the gadgets, etc.". Such an attitude on the
part of the staff indicates a deplorable failure by all concerned.
We have continued to pay particular attention to the washing of cutlery. Apart from some of
the more recently established kitchens, the efficient washing of these items has been a rather
neglected part of the cleansing procedure in some restaurants.
In all branches of the catering trade — and presumably in all business activities — the
quality of the management varies considerably. It is only with the active support of efficient
management that we can ever hope to achieve the objectives which have been set for us. It is
useless to indulge in the upheaval of reconstruction, re-equipping and the consequent heavy
capital cost and then take no further interest in the running and maintenance of the place apart
from securing the maximum return for the outlay involved. No amount of time which a local official
can spend in any one restaurant or eating place can replace effective management. The whole
tone and manner in which a business is run must be a reflection of the management of that business.
All too often, in a restaurant of any size, there appear to be two worlds — the world of the
chef and that of the manager with a no man's land between. The problems of one fail to interest
the other and we are sure that it is this apparent lack of co-operation which gives rise to many
of the unsatisfactory conditions observed during the course of routine inspections.
During the year, as always, we have had a number of enquiries regarding the establishment
of new catering premises. Unfortunately so far as hygiene considerations are concerned, many
of these are connected with old and quite often basically unsuitable premises. Because of prevailing
very high rents within the City, it is inevitable that the property unacceptable for other
business purposes will attract caterers because of the lower rents asked. It is also inevitable
that some of these premises are used for catering without our being in a position to prevent such
occurrences.
As we have said many times before, prior approval of new catering premises is a "must"
nnder modern conditions. There must be few countries in the world where this procedure is not
the normal routine and quite a number of our official foreign visitors are amazed and somewhat
cynically amused at the retention of this particular archaic form of freedom.
In conclusion, we would like to express our thanks to the other departments of the Corporation
affected, sometimes in no small measure by the activities of this department. We have
received every assistance from them in carrying out our duties.
THE FOOD AND DRUGS ACT, 1955
Mr. G.E. Harrington, Sampling Officer under the Food and Drugs Act, reports as follows:—
"Three hundred and twenty-five samples have been submitted to the Public Analyst, twentythree
of which were formal and three hundred and two were informal samples. Adverse reports
were received on eleven samples ; in four cases legal prodeedings were instituted and in the
other instances appropriate cautions were administered.
Milk
The average composition of genuine milk samples taken during the year was:— milk fat:
3.62 per cent; solids (not fat); 8.83 per cent: total solids 12.45 per cent.
Thirteen samples of pasteurised milk were submitted to the phosphatase and methylene blue
tests and satisfactory reports were received thereon. 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
quality which bears relation to cleanliness and care in handling.
Eighty Supplementary Licences in respect of twenty-two firms and individuals, and thirtynine
Dealer's Licences in respect of fifteen firms and individuals, were issued under the Milk
(Special Designation) (Raw Milk) Regulations 1949/54 and the Milk (Special Designation) (Pasteurised
and Sterilised Milk) Regulations 1949/53.
Dairy Cream
All the samples of cream submitted to the Public Analyst complied with the standards laid
down by the Food Standards (Cream Order) 1951.
Four samples of double, one of single and one of clotted cream were submitted for examination
by the Bacteriologist. An adverse report was received on the sample of clotted cream and
the details were communicated to the Medical Officer of Health for the district where the cream
was prepared and packed.
10.