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70
SECTION E.
INSPECTION AND SUPERVISION OF FOODS.
INSPECTIONS.
The number of shops from which food is sold, increases,
largely due to the tendency for certain trades to sell foodstuffs as
a side line. These shops, together with bakehouses, cafes, canteens,
public houses, etc. now bring the total of "food premises"
to 494. The year has been noteworthy for an increase in the self
service type of grocery store and the opening of a very large
factory for the preparation of soft drinks in the district.
All these businesses come within the purview of the Food
Hygiene (General) Regulations 1960, and comply with its structural
requirements. Plans for new buildings or extension to existing
premises are scrutinised by the Department to ensure that standards
are maintained.
Visits by the Inspectoral staff to food premises is still a vital
part of the Department's work. Food rooms must be maintained
with a strict regard for hygiene and, even more important, food
handlers must be kept alive to their responsibilities. The objective
is to ensure that food is sold in good condition and even more
important that it be entirly safe. This is a matter in which the
training of personnel is more important than the provision of ideal
equipment.
For this purpose 3,182 visits have been paid, 48 written notices
served, and 231 defects remedied.
FOOD COMPLAINTS.
Under the Food and Drugs Act, the sale of food not of the
nature, substance or quality demanded is an offence. It is an
offence which seems to grow more prevalent, if the number of
complaints concerning food is to be used as a guide.
The reasons for this increase are not hard to find. The very
large factory type bakery, with its elaborate machinery, is more
liable to give rise to a loaf! containing machine oil or a piece of
machinery, than the small bakehouse, where mixing is by hand.
The mass production of perishable cooked meat products which
may have to pass through a number of hands before reaching the
consumer, are more likely to produce items which may be out of
condition, than those prepared on the vendors' premises. Again,