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64
SECTION E.
INSPECTION AND SUPERVISION OF FOODS.
INSPECTIONS.
There are 533 premises in the district at which food is
prepared, or where it is stored or from which it is sold. Details of
the different categories are given later in this section.
Since the Food Hygiene Regulations were issued in 1955,
supervision of food premises and the processes carried out in
them, has taken an increasing percentage of the Inspectors' time.
Thus by 1957, 2,592 visits were made in this connection. A year
later the total reached 3,197 and the figure for 1959 amounted to
4,050.
The nature of the work accomplished during these visits has
changed. In the early days of the Regulations it was necessary to
enforce the structural requirements set out, the most important of
which was the provision of hot and cold running water, sinks and
wash basins. This has now been accomplished, although, from
time to time, defects occur and must be remedied. Thus the
number of defects dealt with during the year has dropped from just
over 500 to 380, necessitating the service of 116 informal notices.
The nature of food premises varies from the large school and
factory canteen, down to the fruit stall or small sweet shop. These
premises must comply with the Regulations, but more important is
the necessity for the changing staffs to be fully aware of their
obligations under the Regulations, and the reasons why hygienic
habits and methods should be strictly adhered to.
There has been a welcome tendency to modernise food shops
and it is found that excellent equipment, from the food hygiene
point of view, is usually installed. By arrangement with the
Engineer and Surveyor, all plans of food premises are examined by
the Inspectors and usually suggestions for improvements are
accepted by the owners.
FOOD COMPLAINTS.
The majority of food sold in the shops is now produced on a
large scale in factories, which may be distant from the consumer.
Much of this is prepacked, and greatly facilitates hygienic transport
and handling. It does not, however, obviate the necessity for care
in preparation, as is indicated by the number of complaints received
concerning abnormalities or, the discovery of foreign matter in food.