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Enclosed is a notice which sets out measures designed to assist in the preventing of
possible outbreaks of food poisoning in your establishment.
It will be observed that among the measures recommended is the use of an approved sterilizing
agent after the normal daily cleansing of all surfaces upon which food is prepared or stored.
For your guidance a list of such agents is appended, together with the name and address of the
firm supplying the product.
The Health Committee will welcome your co-operation in this matter by exhibiting thenotice
in a prominent position in the kitchen and by taking every opportunity to impress upon staffs the
importance of the advice contained in the notice.
It is also the wish of the Corporation that the Officers of my department shall take every
opportunity to assist the staff and management of the catering industry to improve their knowledge
of food hygiene by any means that may be available. Should your firm wish to arrange for
a short lecture or film show on this subject for your staff perhaps you will kindly let me know.
Yours faithfully,
(Sgd.) J. Greenwood Wilson, M.D., F.R.C.P.,
Medical Officer of Health,
Port and City of London.
The Proprietor or Manager.
Enc.
CORPORATION OF LONDON
FOOD POISONING
(1) Illness through food poisoning is increasing year by year.
(2) Many cases of food poisoning result from a failure properly to wash and sterilize
kitchen utensils and equipment, and from the practice of preparing and cooking
meat, gravies, made-up dishes, trifles and custards on the day before they are to
be eaten.
(3) If it is practicable all food should be cooked and served the same day.
(4) The following measures for preventing the possible outbreak of food poisoning
should be strictly observed:
(a) All surfaces in the kitchen and the refrigerator on which food is prepared or
stored should be properly washed at least once daily and sterilized by an
approved chemical agent.
(b) Meat or made-up dishes must be well cooked.
(c) To prevent harmful germs from multiplying, all food after cooking; unless it is
for immediate consumption, must be rapidly cooled in a well ventilated room or
larder outside the kitchen.
(d) The food should then be stored in a refrigerator maintained at a temperature
between 32 deg. F. and 40 deg. F. at all times. (Every refrigerator should be
fitted with a thermometer).
(e) The food must be served as quickly as possible after re-heating.
(5) Further information on this or any other aspect of hygiene in catering establishments
is obtainable from the Medical Officer of Health, Guildhall, City of London,
E.C.2.
February, 1958
MASS RADIOGRAPHY
The Mass Radiography Unit of the North East Metropolitan Regional Hospital Board continued
to operate during the year from your premises at 20, Golden Lane.
The total number of examinees was 54,798, in addition to 5,367 City workers when the Unit
was mobile, i.e. when operating at the premises of three large City firms, where employees were
X-rayed at their place of work.
The Unit is also available to the boroughs of Finsbury and Shoreditch,although the majority
of examinees are employed in the City.
The following is a Report received from the Medical Director of the Unit, Dr. W.D.R.
Thompson.
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