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which had been received in a dirty condition for which the organisation
disclaimed responsibility. The calf carcases were affected by the humid
weather and immediate delivery was necessary.
HYGIENE IN CATERING ESTABLISHMENTS
The Report of the Catering Trade Working Party was issued early in
the year. It states that considerable improvement in conditions of hygiene
in catering establishments can be achieved by the adoption of Codes of
Practice. Two such codes have been drawn up, the first a "Standard Code"
which does not call for any structural change but requires better fitments
and personal hygiene.
The second, the "Target Code," a long term policy, states what is
considered necessary for securing that food served in catering establishments
is prepared under the best practical conditions.
Registration by the local authority of all catering establishments and the
enforcement of a standard code are a recommendation. Both are considered
to be most desirable and the introduction of the necessary legislation to
bring this about is awaited with interest.
It is hoped that all entrants to the food trades generally should be
taught the elements of hygiene while still at school so that good habits
instinctively acquired will remain throughout life.
We have tried to add to the training in the school by additional lectures
and practical demonstrations.
The real benefit of these efforts is to be found in personnel remaining
in the food industry after such instruction.
It is our unfortunate experience that for various reasons changes are
Sequent. The principal reason for this is the fact that so far the catering
industry does not offer a satisfactory career.
SAMPLING OF FOOD AND DRUGS
During the year 306 samples were submitted to chemical analysis,
details of which are set out hereunder.
The following 9 samples were reported to be unsatisfactory:—
Bread Roll— Contained small blackish foreign bodies
sisting of partly charred bread.
Cocoa— Contained a small quantity of pepper dispersed
throughout the sample.
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