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72
SECTION E.
INSPECTION AND SUPERVISION OF FOODS.
INSPECTIONS.
Although the number of shops in the district shows a slight
decline, the number of premises from which food is sold or at
which it is prepared or stored, continue to increase. This is at
least partly due to the modern tendency to sell some foodstuff from
shops at which it was not customary to do so in the past.
There has been a further improvement in the structural hygiene
of many food shops due either to entire reconstruction of premises
to enable them to be used as supermarkets or comparatively minor
improvements to enable the foodstuffs to be displayed in accordance
with modern commercial practice. It is often possible to
suggest improvements when plans are submitted for such work.
As well as laying down requirements for the buildings themselves,
the Food Hygiene (General) Regulations, 1960, stipulate that
staff should be clean in person and that practices should be in
accordance with modern thought in order to prevent, as far as possible,
outbreaks of food borne infection. Frequent changes in
staff, even at the managerial level, make this educative side of the
Inspector's work unending.
During the year, 2,411 visits have been paid to food premises,
181 defects have been discovered and remedied, necessitating the
issue of 54 notices of which 29 were served in writing.
FOOD COMPLAINTS.
Complaints continued to be received concerning foreign objects
or other abnormalities in food, or of food being sold when it is
out of condition. Some of these cases arise in the food factory
and may be due to failure to comply fully with the Food Hygiene
Regulations. Others arise from unsatisfactory transport or prolonged
storage in the retailer's premises.
All these complaints were fully investigated and a small number
were found to be unjustified or had probably arisen due to the
handling of the food whilst in the complainant's possession.
Some 40 complaints were made, a decrease of six, compared
with the previous year.
They may be classified as follow :—
Infestations 4
Milk and cream 4
Decomposition of pies and other perishables 6
Bread and confectionery (foreign matter) 10
„ „ mouldy or stale 7
Foreign articles 4
Miscellaneous 5