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All contaminated hatches are subjected to sterilizing heat treatment at an approved centre
before release, or released under proper supervision for trade use in instances where the processing
involves sufficiently high temperatures to ensure destruction of the bacteria.
FOOD HYGIENE REGULATIONS, 1955
Smithfield Market
The following report has been received from Mr. D.R. Bernhardt, the Officer appointed to
enforce the provisions of the Food Hygiene Regulations, 1955, at Smithfield Market.
Stalls. The standard of cleanliness in the stalls is good, and the introduction of PVC Darvic
panelling on the walls and partitions has proved very successful.
Market Transport. There has been a great improvement in the condition of market vans and the
standard of hygiene is very good. Vans are being continually improved and a high standard of
repair is being maintained.
Offal Containers. All vehicles now have the regulation containers to carry offal.
Butchers' Vans. These have been inspected regularly and any infringements have been quickly
attended to by the Owners.
Trucks. Market trucks show a fair standard of cleanliness. There is no area where trucks can
be cleansed and no supply of constant hot water for washing of trucks is available. Some trucks
are removed in meat vans and cleansed at the garages of the meat transport companies, others
are cleansed within the Market area, after Market hours, with buckets of hot water kindly supplied
from various private sources, and the bummaree porter and some meat transport firms have necessarily
to rely on this. A centralised cleansing area with constant hot water and a machine for
cleansing is urgently required and trucks could then be checked for regular washing. Other
equipment from the Market, such as offal containers, boards, etc., could also be cleansed through
this machine. A charge could pay for the upkeep and working expenses for such a machine and
supply of hot water. There is also no central area for storage of trucks when not in use at the
end of each day and some have to be left in the open. It is understood that the provision of
these facilities is under consideration.
Meat Contamination. Meat is occasionally dropped from trucks in transit to the vans. There are
two main reasons for this. Firstly the design of the truck, intended primarily for quarters and
carcases and secondly due to overloading. Where overloading and negligence in packing is found,
the porter is told and a warning letter sent. In all cases the meat is returned to the shop for reconditioning
and the co-operation of the shop is gladly granted, although the meat, having once
left the shop, is no longer their responsibility. Some Market carriers are experimenting to adapt
the trucks to take the smaller cuts of meat.
Washing Facilities. Washing facilities are now available in all conveniences around the Market
(free of charge) and good use is made of this.
Hats and Clothing. All porters have the necessary protective clothing and hats and these are
changed as often as possible. There are inevitably delays with the laundry and some porters
require more overalls than others, according to the type of meat being carried, but on the whole
the standard is quite good. The two prosecutions which were recently successful at the Guildhall
Court for dirty overalls have done much to improve the standard.
Smoking. This has been one of the most difficult sections of the Act to enforce. The fact that
this is a public market and open stalls are used, action has been taken to stop smoking when a
person is engaged in handling meat. Two prosecutions have been successful at the Guildhall
Court and the fines imposed have been a great deterrent to smoking. But there are still isolated
cases of smoking, and letters of warning have been sent to porters and market staff. The portering
staff smoke whilst waiting for orders but not when handling meat. Salesman also smoke on
the front of the stall and buyers smoke whilst walking through the market. When handling, of
course, they are expected to refrain from smoking but there have been cases, and warning letters
have been issued. The union representatives have always given the fullest co-operation in
carrying out the Regulations.
Catering Establishments
Messrs. Thompson and Flynn, the two public health inspectors who specialise in the hygiene
of catering establishments, report to the following effect
With the close of the year custom and authority demand that we go to the mirror of the past
year and look at ourselves to see what we have achieved or failed to achieve in connection with
food hygiene.
We have failed to secure the advantage that could be gained from the registration and prior
approval of new catering establishments. Our lamentations have received added volume from and
we echo the sentiments expressed in, the Annual Report of the Medical Officer of Health of St.
Marylebone for 1958 who states that
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