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The classes of premises which are exempted are as follows :—
(a) those in respect of which a licence is in force under the Disorderly Houses Act, 1751, or the
Cinematograph Acts, 1909 and 1952 ;
(b) premises licensed for the consumption of intoxicating liquor on the premises ;
(c) premises licensed for the public performance of stage plays ;
(d) premises forming part of railway stations.
It was not necessary for any notices to be served under this Section during 1961.
Catering Establishments.
Most caterers strive to maintain a good standard of hygiene both in relation to staff and premises.
St. Marylebone being a West End Borough, a large number of home and overseas visitors use the
restaurants and if the absence of complaint to the Department is any criterion the premises in general
are well-run. One of the greatest problems facing proprietors is lack of suitable staff. During the busy
season part-time workers are engaged who in the main are inexperienced and, unless closely supervised,
their lack of appreciation of rudimentary hygiene can cause great concern. In some instances the
problem is so acute that, rather than accept this hazard, proprietors have closed parts of their premises
so that they can continue with their regular staff only. A hitherto unusual occurrence is that because
of the labour position some establishments close down completely for a holiday period during the
summer months to enable their permanent employees to have a complete rest.
Details of the various types of catering premises are given in Table 21, page 40. A total of 1,647
inspections was made, and although many defects were found the great majority were remedied with
the willing co-operation of the caterers ; the service of only 38 informal notices was necessary.
Wholesale and Retail Food Premises.
Excluding catering establishments there are 575 of these premises, details of which appear in
Table 21, page 40. During the year, 2.284 inspections were made and although many defects were found
the majority were remedied voluntarily by the proprietors, and the service of only 77 informal
notices was necessary.
It may be too much to expect the achievement and the continued maintenance at all times of a
completely satisfactory standard of hygiene in all food premises. There is still a great deal of work
needed before the stage is reached when personal hygiene and the cleanliness of food premises advance
beyond any possible risk to health, and cleanliness becomes an end in itself. In the meantime the most
effective spurs to progress are frequent inspection and action under the Food Hygiene Regulations.
Codes of Practice, Clean Food Guilds, and trade associations, as well as publicity and education, can
and do play a useful part in improving standards but the presence of the Inspector within the premises,
carrying out a thorough examination, is of the greatest value. Codes of practice and recommendations
of trade associations are followed by the more progressive and conscientious businesses but for those
showing laxity and indifference enforcement of the law provides the only answer.
It is a pleasure to pay tribute to the outstanding achievements in the practice of hygiene of certain
stores with headquarters in the Borough, which set a fine example throughout the country, and also,
within the sphere of education, to the excellent courses in food hygiene held by the Royal Institute of
Public Health and Hygiene at the Portland Place headquarters and at their many other centres.
In one instance it was necessary to institute legal proceedings under the Food Hygiene (General)
Regulations, 1960. Details are given in Table 22, page 40.
Codes of Practice—Poultry.
During the year a Code of Practice entitled " Poultry Dressing and Packing " was issued jointly by
the Minister of Health and the Minister of Agriculture, Fisheries and Food. As with previous Codes,
copies were sent to those engaged in the poultry trade with the request that the contents should be
brought to the attention of all those concerned.
Licensing Act, 1961.
From the 1st November new types of licences to sell alcoholic drinks were introduced for restaurants,
private hotels and guest houses, etc., and the procedure for granting of Justices' licences was revised.
In each case the application is referred to the Public Health Department and this imposes much
additional work on the staff. Objection can be raised to the granting or renewal of a licence if the
premises are found to be unsuitable or inconvenient for the proposed use having regard to their
character and condition.