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During the year we have again noticed the difficulties encountered by caterers generally in
their endeavours to secure the execution of necessary building work. After all the preliminary
energy expended endeavouring to induce everyone concerned to agree to essential improvements,
we find that the anticipated benefits to be gained are subject to prolonged delay and that the
work is frequently carried out in an inferior manner because of the difficulty of securing the services
of a competent builder.
The staffing of restaurants in the City is another intractable problem and unless this can be
solved it is possible that much of the work and effort expended to secure improved standards of
hygiene and better feeding arrangements generally, will be wasted. This also may be a reflection
upon the economics involved, as probably the public in general have been led unwittingly to
expect meals at prices, which are no longer realistic.
Contrary to the state of affairs which existed immediately after the war when a large volume
of building work was carried out by and on behalf of caterers without prior consultation with the
local authority, we now spend much time discussing with architects and the specialists they
employ, the difficulties connected with the modernisation and improvement of existing restaurants,
and the problems associated with the provision of new catering premises. Whilst we welcome
these opportunities of giving advice, one should not lose sight of the fact that such procedure
imposes a heavy responsibility on the staff of this Department as it is essential to ensure that
ultimately everyone concerned may proceed with the knowledge and confidence that, if our advice
is followed, no major difficulties will arise in the fore-seeable future. Useful and beneficial as
these consultations have been in securing a much improved standard of design and construction,
so much time has been spent on this aspect of our work that inevitably there has been less
opportunity for normal routine inspections. Nevertheless, the priority afforded to securing a satisfactory
standard in new premises, has proved worthwhile and is justified, in our view, by the
results generally achieved in new restaurants, canteens and public houses throughout the City.
During the year under review, it has not been found necessary to institute legal proceedings
in a single instance to enforce compliance with the provisions of the Food Hygiene Regulations
so far as catering establishments are concerned, and the policy pursued over many years of
advising and persuading rather than of enforcing and compelling has, in the majority of cases
paid good dividends. Legal proceedings were instituted however, against the proprietor of a
Snack Bar under the Food & Drugs Act, for selling a PORK SANDWICH which was not fit for
human consumption. A conviction was secured in this instance and a fine of £75 was imposed.
It is interesting to note that this was the third conviction against the same caterer for similar
offences. Apparently, this was one of our failures where advice and persuasion has been of
little avail.
In conclusion, we should like to record our appreciation of the co-operation received during
the year from the staffs of the City Engineer, the City Surveyor and City Planning Officer.
FOOD HYGIENE (GENERAL) REGULATIONS, 1960
Smithfield Market
The following report has been received from Mr. D.R. Bernhardt, the Officer appointed to
enforce the provisions of the Food Hygiene (General) Regulations, 1960, at Smithfield Market.
Stalls. The standard of cleanliness in the stalls has been maintained. P.V.C. DARBIC panelling
on the walls of the stalls has now been completed.
Meat Transport. The standard of hygiene of the vans is still being maintained and new
materials to prevent contamination of the meat are constantly being tried out.
Offal Containers. These have complied with the Regulations and a good standard of cleanliness
has been maintained. A number of butchers' private vans have been found without containers
but these are readily provided when the omission is pointed out.
Trucks. The cleanliness of trucks still shows improvement. The Market Superintendent has
now had installed a constant supply of hot water in one of the public conveniences, and for a
small charge a bucket of hot water and detergent can be obtained at any time during market hours.
Owing to the re-building of the Poultry Market, the covered storage of trucks still remains a
problem and some trucks have to remain in the open during week-ends. Constant inspection of
these trucks is being carried out to ensure that they are in a clean condition when the Market
re-opens every Sunday night.
Meat Contamination. There are still incidents of meat falling off trucks, mainly due to overloading
and the type of open truck in use. This carelessness, when observed, is dealt with
instantly and the porters warned. Experiments are going or to produce a more hygienic truck and
to minimise the number of cases of meat falling off trucks, and it is hoped to have a suitable
truck for use in the near future.
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