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the Public Analyst considers that more efficient processing might reduce the present number of failures.
When destruction on the premises was impracticable, the food was sent via the Cleansing Department
to a central refuse disposal depot at Westminster.
Details of unsound food are given in Table 14, page 36.
Milk.
There are 84 registered premises from which milk is sold and 18 milk roundsmen operate in the
Borough from shops or depots elsewhere. A total of 175 inspections were made.
During the year, 270 applications under the Milk (Special Designation) (Raw Milk) Regulations,
1949-1954, and the Milk (Special Designation) (Pasteurised and Sterilised Milk) Regulations, 1949-1953,
were received from eighty-four milk sellers.
Details are given in Table 15, page 36.
The average composition of the 96 genuine samples of milk analysed was: total solids 12.48 per
cent.; fat 3.61 per cent.; solids not fat 8.87 per cent.; as compared with the legal minima, namely,
11.50 per cent.; 3.00 per cent.; and 8.50 per cent, respectively.
Twenty-four samples of milk taken at the premises of two authorised wholesale firms operating
heat treatment plants were submitted to the tests prescribed for the various designations; all were
reported to be satisfactory. Of 105 other samples of milk examined by the Council's Bacteriologist,
all were found to comply with the requisite standards.
Ice-Cream.
Two premises are registered for the manufacture of ice-cream and 222 for sale and storage. Details
of the classes of premises are given in Table 16, page 36. Sixteen samples of ice-cream were examined
by the Council's Bacteriologist, with the following results: Grade I—13, Grade II—1, Grade IV—2.
Five samples submitted for chemical analysis were all satisfactory.
The quantity of ice-cream sold in the United Kingdom increases each year and it was estimated
that 100 million gallons of ice-cream were manufactured during 1957.
Preserved Food.
There are 122 premises registered for the preparation or manufacture of sausages or potted, pressed,
pickled or preserved food intended for sale; 245 inspections were made and informal action was taken
to remedy unsatisfactory conditions found from time to time. Details of the classes of premises registered
are given in Table 16, page 36.
Catering Establishments.
There are 759 premises of this type in the Borough and during the year, 1,671 inspections were made.
Details of the premises concerned appear in Table 17, page 37.
Wholesale and Retail Food Premises.
The 102 informal notices served regarding these premises was an increase of 58 over last year (44).
The main fault is lack of cleanliness. The food trade is well aware that cleanliness helps sales and parts
of the premises exposed to public view are usually reasonably clean and well lighted. Unfortunately
a bright and shining exterior all too often hides unsatisfactory conditions behind the scenes and storage
and food preparation rooms are quite the reverse, conditions there being dirty, untidy, cramped and
ill-lit. The small shopkeeper is at a great disadvantage in relation to the multiple shop. To compete
successfully he has to carry a very wide range of goods and brands leading to cramped food storage
accommodation which in turn prevents the store room being properly cleansed. Television advertising
also affects this problem. The housewife is so keen to buy goods which have been attractively
"tele-advertised" that the shopkeeper is forced to stock them. But with so many advertisements
the situation becomes chaotic and there is soon more stock than storage room. The result is that goods
get sold out of rotation. New stock is sold first whilst old stock is left and often gives rise to complaint
when it is eventually purchased. The multiple shops usually have more storage space available,
better stock-keeping methods and are therefore not so concerned with this problem. Their greatest
difficulty is in keeping premises clean. Food handlers too often adopt the attitude that cleaning is
not part of their duties, and usually cleaners are employed who come in twice a week. They wash the
floors of the shop, store-room, sanitary accommodation and rest room but rarely seem to give attention
to the walls, ceilings, shelves and fittings. Another modem problem is disposal of containers and