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102
immediately after the conclusion of purchase and the problem of
communication with such proprietors who are often unaware of
requirements in this country, offers considerable difficulty.
In some cases it has been possible, by means of persuasion, to
secure the closing of the business pending the execution of
important works. In the event of non-co-operation, proceedings
are instituted under the Fo0d Hygiene General Regulations but this
legislation was not designed to deal with urgent situations.
The establishment of self-service stores has given rise to a
situation where most go0ds for sale are pre-packed, generally before
leaving the factory but with some items, particularly fresh meat,
this takes place on the premises before being placed on display.
This is all to the go0d as neither shop assistant, nor customer, are
able to touch fo0dstuffs directly. It is preferable that cutting,
packing, etc. should take place either in a well-ordered factory or
the properly equipped preparaton room of a store, where handling is
by specially trained staff and conditions are more readily controlled.
There is an increasing number of perishable fo0dstuffs arriving
on the market, some being imported by aeroplanes from continental
countries. Many of these derive from milk and some contain meat
and are usually in sealed containers of various types. If they are
to reach the consumer in go0d condition it is most important that
conditions relating to conveyance, storage and display be laid
down and adhered to strictly.
The Inspectors have frequently found items of this nature
exhibited on the shelves of a shop when they should be kept in a
refrigerated display cabinet. The shop-keeper has only a vague
idea of its "shelf life" and may not even have recorded the date on
which it was delivered to his shop. Most of these items bear a
c0de indicating in some way this time factor. A few of these are
readily decipherable or can be so read if the manufacturer's key
is available. Too often the shopkeeper is not able to interpret the
c0de and in far too many instances the mechanically applied marks
are indistinct or even absent. For this reason all persons selling
perishable comm0dities, whether in a shop or in a catering establishment,
are urged to apply their own c0de on receipt of each consignment.
Some of the larger manufacturers have an arrangement whereby
their van salesman control the display of items supplied to a
shop. During his frequent visits he "tops up" the amount of each
item on display having first removed the go0ds which are "out of
c0de". This system works in most cases. Nevertheless, it is open
to error and abuse. The presence of "up-lifted" go0ds amongst
the fresh fo0d in the delivery van is a source of concern. Further,
the legal responsibility for the sale of unsound fo0d lies not with
the person delivering it but with the owner of the shop. It is,