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The pattern of eating habits in the City continues to change, with a greater emphasis on
specialised catering and on snack lunches. There is a steady growth in the numbers of sandwich
bars and large sales of "take-away" foods such as soups, pies, etc. Many of these establishments
by their nature are smaller catering units with lower overheads than conventional restaurants.
Where sandwiches and meals are made on site they are comparatively easy to control, but
there is a move towards central sandwich and food preparation delivered to smaller individual
premises where control is rather more difficult and where unsatisfactory conditions if occurring
could have wider consequences.
There is also an increase in the number of public houses serving platter-type foods on the
bar counter. This practice presents a high risk, particularly where they are of the self-service
type. Some brewers still retain the attitude that they are simply brewers and sellers of beer and
much of the catering is left to the individual talents of the Managers or tenants of their houses,
in some instances with poor facilities. However, strong representation by the Public Health
Inspectors has ensured that facilities, where seriously lacking, have been installed.
Determined efforts by the Public Health Inspectors concerned in attempting to speed up the
cycle of routine inspections of catering establishments have resulted in very gratifying results
and there is a very definite general increase in standards in the majority of premises. Much of
this increased effort, however, has been absorbed by additional legislation and essential special
projects.
Concurrently with inspections to ensure compliance with Food Hygiene Regulations the
requirements of the Offices, Shops and Railway Premises Act, 1963, are also borne in mind. The
enforcement of requirements under this Act, though necessary and complementary to the enforcement
of requirements under the Food Hygiene Regulations, is nevertheless time-absorbing.
Four Public Health Inspectors are engaged full-time on the inspection of catering establishments
and during the year 2,904 inspections were carried out and 360 written communications
were sent to individual proprietors, drawing their attention to a variety of unsatisfactory conditions.
These written communications resulted in works of renovation, improvement, repair and
reorganisation in 153 cases. During the year under review legal proceedings were instituted in
6 instances where exceptionally filthy conditions and unhygienic practices were found. These
proceedings resulted in fines and costs totalling £478. lOs.Od.
In addition 4 other official representations were pursued and satisfactorily completed without
recourse to court appearances.
Full preliminary discussions and initial inspections were necessary in premises occupied
by the G.P.O., which became a public corporate body during the year and came for the first time
under the jurisdiction of the City Corporation.
A special environmental survey of Billingsgate Fish Market was commenced involving nearly
three months of a Public Health Inspector's time.
In conclusion, it may be said that sustained effort by this Department over the year has ensured
not only the maintenance of existing standards but a steady increase in the good design
and layout of new and some existing premises and an all-round increase in the general standard
of hygiene in catering establishments throughout the City. The work of this Department, combined
with the first-class service rendered by the more responsible caterers, has ensured that good
clean wholesome food has been available to City workers during the year.
FOOD AND DRUGS ACT, 1955
During the year the work of the Sampling Officer has been directed to obtaining samples of
food which the housewife would normally buy regularly or be tempted to purchase as a consequence
of modern marketing methods.
Of the 391 samples purchased, only 11 (2.8%) were the subject of an adverse report by the
Public Analyst. The irregularities mostly referred to infringements of the Labelling of Food
Orders and these were resolved after consultation with the packers and manufacturers concerned.
It should be pointed out that these infringements were mainly of a technical nature, and were due
to an unawareness of the various implications of the Regulations, rather than a deliberate attempt
to evade them.
Particular attention was again paid to the sampling of 'made-up' foods such as mince meat,
sausage meat, sausages and pies of all descriptions. Where possible these commodities were purchased
at the beginning of the week, preferably as soon as the premises opened for business, so
that an indication of the freshness or otherwise of food, offered for sale during the early part of
the week, could be obtained.
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