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St. Marylebone Clean Food Association.— Since its formation in 1951, under the aegis of the Borough
Council, this Association has made steady progress and by the end of the year under review had 168
members, all of whom undertake to follow a code of practice in advance of the minimum legal
requirements in regard to food hygiene. Enquiries are received from time to time for details of this
code of practice ; no apology is therefore made for reproducing it in full :—
Code of Practice.—The Management shall provide all reasonable facilities for the personal cleanliness
of their staff, whilst at work, and shall encourage and as far as possible ensure that all
persons engaged in the preparation, distribution and handling of food-stuffs on their premises
shall do so in a hygienic manner and comply with the under-mentioned rules :—
(а) Foodstuffs shall be treated with care and not handled unnecessarily.
(b) All utensils and equipment used for the preparation, distribution, etc., of food shall be
kept clean.
(c) Hands and finger nails shall be scrubbed clean before commencing work, and after
every visit to a sanitary convenience, and as often as necessary to ensure that the hands
are kept clean.
(d) Water-closets shall be maintained in a clean condition and an adequate supply of toilet
paper provided.
(e) Any cut or sore on the hands shall be properly covered with a plastic or other waterproof
dressing.
(f) Overalls shall be changed as frequently as necessary to maintain cleanliness.
(g) Head-coverings should be worn and maintained in a clean condition in kitchens and
other premises where food is in course of preparation.
(h) Smoking shall be forbidden during the preparation of foodstuffs and during the handling
or distribution of unprotected foodstuffs.
(i) Employees shall immediately notify the management if they suspect that they are in an
infectious condition or have been in contact with any infectious or contagious disease.
(j) Employees shall be required to do everything possible to support the efforts of the
management to ensure that the preparation, handling, and distribution of food are
carried out in a thoroughly hygienic manner.
(k) Personal clothing shall not be hung or stored in food preparation rooms, but shall be
kept in lockers or similar accommodation which shall be provided by the management
for the outdoor clothing of members of the staff.
(l) All food shall be stored off the floors and clear of the walls, thus facilitating cleansing.
(m) Where cooked foods, or articles of food requiring no further preparation before eating,
are displayed the quantity displayed shall be limited to the barest minimum, and this
shall be protected from contamination by flies, dirt, dust, etc., by means of glass,
cellophane, or other adequate covering.
(n) Foods such as butcher's meat, fish, game, poultry, etc., shall be stored in a refrigerator
or cold store in bulk, and only a minimum displayed which shall be adequately protected
from contamination by flies, dirt, dust, etc.
(o) All opened sacked-goods shall be transferred to galvanised bins with close-fitting covers
when in store to prevent contamination by rats, mice, insects, pests, etc.
At the annual general meeting of the St. Marylebone Clean Food Association held on the 19th May,
1953, the Articles of Association were amended to establish the office of President, and His Worship the
Mayor, Alderman Howard C. Rowe, J.P., F.R.I.C.S., who presided became the Association's first
President. Mr. F. J. Mitchell and Mr. H. A. Hale were re-elected Chairman and Vice-Chairman,
respectively. Mr. W. S. Moss was elected Honorary Secretary and Mr. D. W. Moeran, who had been
Honorary Secretary and Treasurer since the formation of the Association, was re-elected Honorary
Treasurer.
During the year the reputation and value of the Association to the community have been enhanced
and, with the help of the Borough Council, publicity has been given to their activities by the printing
and distribution of pamphlets and bookmarks. The programme of education of food handlers in
hygiene has continued by means of lectures illustrated by film strips. Unfortunately, however, the
numbers participating in this scheme have been rather disappointing, due particularly to the fact
that so many of the smaller firms are unable to spare members of their staff during normal working
hours and the staff are unwilling to attend lectures during their evenings or other free time. Among
other matters with which the Association has been specially concerned during the year were the
transport and handling of meat and washing-up in restaurants and food establishments.