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Of the total number of machines inspected on a random sample, 66 per cent were found to be
unsatisfactory in respect of the following matters:-
Internal cleanliness
External cleanliness
Siting of the machines
Maintenance of the machines
Services to the machines
Storage of make-up powders to the machines
Machine design
Protection of food from contamination
Some of the main conditions found included the following:Cleaning,
Sterilisation and Maintenance
Nozzles were dirty. Internal surfaces were dirty, with accumulated filth, dust, and exudates
of sugar, dried milk and dried coffee. Accumulations of litter, dirt and spillage were found on
adjacent floor and wall surfaces. Delivery tubes were dirty and scaled. Leaking water service
pipes were evident in some cases. There were damaged doors and rusted and dirty metal bases
and shelves. No visible records of previous cleaning programmes or bactericidal treatment were
evident. Machines were set on filthy metal bases and on floor surfaces which were incapable of
being cleaned. There were inaccessible areas which allowed litter to build up around and behind
machines. Some machines were sited in such a way as to inhibit internal heat dissipation. Some
were sited in positions remote from water supplies, sinks and drainage facilities. Some were
installed without mains water supplies. No close spur points were provided in some cases, with
the result that there were long trailing electrical connections.
Food Protection
There were food containers with the covers left off. In some cases strong detergents were
slopped over surfaces and into food delivery channels. Caustic cleaning materials were dumped
in some machines. Make-up food powder packets were stored beside machines and slopping in
spillage.
Design
There was poor internal design, militating against easy cleaning procedures. Delivery points
were generally positioned at a level which made it difficult to extract the beverage and encouraged
spillage.
The overwhelming conclusion is that vending machines, as such, should not be purchased by
firms which do not have full catering facilities and control of catering staff. Where this is not the
case, firms must ensure that they are provided with a hygienic, reliable service, geared to food
catering rather than machine sales. A further factor which firms should consider in their decisions
regarding automatic vending machines for their employees, is the workload of service operators
used by vending service companies. Since adequate cleaning, sterilising and servicing of a
machine takes approximately twenty-five mintues, workloads of more than twelve to fifteen
machines per operator may eventually lead to skimped procedures.
No prior approval is necessary for the installation of these machines, and since there are
some 7,000 registered offices in the City, employing more than a quarter of a million people, the
true magnitude of the problem is unknown. However, as these unsatisfactory conditions come to
light as a result of the routine inspection of offices, appropriate action is taken.
PHARMACY AND POISONS ACT, 1933
This Act provides for registration by the local authority of persons not already registered in
respect of poisons in Part I of the Poisons List who desire to sell poisons included in Part II.
Part I of the Poisons List includes the more dangerous poisons, such as strychnine, which may
be sold only by Pharmacists registered by the Pharmaceutical Society of Great Britain, whereas
Part II includes the less dangerous poisons, such as phenols, hair dyes etc.
Thirty-seven inspections were made in connection with the administration of the Act. Two
contraventions of a minor nature were effectively dealt with.
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