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It is also felt that the limiting factor in the extent and speed of further improvements in
good hygienic practice is the low calibre of the staff employed, and the general disinterest
displayed by many of the staff in everything relating to the job, and particularly in anything
connected with hygiene and cleanliness which may require additional effort or attention on their
part. Catering always appears to have been the Cinderella of industries, and until its status is
raised, it is difficult to suggest means of attracting a better and more responsible type of
employee. It is rather a distressing thought to realise that the welfare and comfort, if not the
lives of hundreds of thousands of City workers is dependent to such an extent upon personnel
who literally neither know nor care what possible dangers result from their lethargy and indifference.
It has been said often that the catering employee needs educating in elementary
hygiene, especially personal hygiene, but it has yet to be determined how to educate a person
who does not wish to learn.
For some years past visitors have come to the City of London from other parts of the
country, the continent and the dominions to study and observe the principles and practice of
food hygiene as carried out in the City. During this year the number of people visiting the
catering establishments has shown a marked increase over previous years, and I have no doubt
they have found the experience stimulating.
The co-operation of other Departments of the City Corporation, particularly those of the
City Engineer and the City Planning Officer, in advising all prospective caterers to consult us
before formulating proposals for new restaurants has been of great assistance and has enabled
us to make known our point of view and advise upon the best means of securing compliance with
statutory requirements at an early stage. This procedure has been of mutual advantage, both
to the caterers and to this Department, and as a result a much higher standard of construction
and design has been achieved than would otherwise have been possible.
THE FOOD AND DRUGS ACT, 1955
Three hundred and seven samples have been submitted to the Public Analyst, fifteen of
which were formal and two hundred and ninety-two were informal samples. Adverse reports
were received on twelve samples; no legal proceedings were instituted and in certain instances
appropriate cautions were administered.
Milk
The average composition of genuine milk samples taken during the year was:— milk fat:
3.66 per cent; solids (not fat); 8.65 per cent: total solids 12.32 per cent.
Twelve 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. One sample of sterilised milk
was examined by the turbidity test which in the case of this particular milk is also a check on
the efficiency of heat treatment. The report received was negative.
Eighty-seven Supplementary Licences in respect of twenty-four firms and individuals, and
thirty-eight Dealer's Licences in respect of sixteen 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
Nine samples of cream submitted to the Public Analyst complied with the standards laid
down by the Food Standards (Cream Order) 1951.
Ten samples of double, one of single and one of sterilised cream were submitted for
examination by the Bacteriologist.
Adverse reports were received on two double and one single creams. The vendor was
communicated with and steps taken to eliminate the contamination which was due to the hand
sealing of the bottles. Adverse reports were also received on samples of Jersey T.T. Cream.
The County Milk Regulations Officer of the East Sussex Agricultural Executive Committee was
communicated with. This resulted in an improvement of the system of carton filling which should
prevent any further trouble.
Ice Cream
Two samples submitted to the Public Analyst complied with the requirements of the Food
Standards (Ice Cream) Order, 1953.
Food Labelling
No formal administrative action has been required. Enquiries however, continue to be
received from time to time and advice and assistance have been given wherever possible to help
ensure compliance with the requirements of the Labelling of Food Order, 1953 and also with
the Merchandise Marks Acts, 1887/1953.
Administration Generally
Details of the formal and informal samples taken and submitted for analysis and of action
taken with regard to adulteration or other irregularities, appear later in this Report.
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