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Fish Tinned 59 tins
Fruit— Tinned 894tins
Fruit Juices 1bott|e
Jams and Marmalade 79 jars
Meat 2,087 lbs.
Meat— Tinned 202 tins
Meat Pies and Rolls 32
Milk 301 tins
Mustard 2 pkts.
Nuts 3 pkts.
Paste 2 jars
Peanut Butter ½ lb
PePPer 19pkts.
Pickles and Sauce 9 jars
Puddings 5 tins
Salt 30 pkts.
Soup 43 tins
Suet 13½ lbs.
Syrup 1 tin
Vegetables—Tinned 125 tins
HYGIENE OF FOOD PREMISES AND FOOD
HANDLING
The Food and Drugs' Amendment Act which received the Royal
Assent during the year 1954 provided for the setting up of a statutory
body to be known as the Food Hygiene Advisory Council.
The Borough was honoured by the appointment of the Chairman
of the Public Health Committee— Alderman Mrs. Julia H. Engwellas
a member of that Advisory Council.
In matters of food hygiene there will always be room for improvement
because the standard of cleanliness depends so much upon the
personal habits of the employees in the industry and the service conditions
in any organization or group. In such circumstances local
authority officers will continue to be concerned mainly with the basic
health problems:—
(a) preventing the introduction into the catering establishments
of food already infected;
(b) preventing the infection of the food in the establishment by
a member of the staff or a customer;
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