Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
[Report of the Medical Officer of Health for Coulsdon]
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In the case of all adverse reports, appropriate investigations and
representations are made with a view to encouraging an improvement in
future supplies.
MEAT.
The two slaughterhouses in the District have not been licensed since
1940. In 1949 one licence was issued under the Slaughter of Animals
Act, 1933, for the purpose of slaughtering at a public institution in the
District. The only carcases examined were occasional cottagers' pigs,
and meat delivered to local butchers' shops from the Wholesale Meat
Supply Association situated outside the District.
FOOD PREMISES.
The routine inspection of food shops and other premises where food
is prepared continued to form an important part of the work of
the Department. A register of all such premises includes the
following :—
Confectioners 51
Butchers 31
Fishmongers (Wet and Dry) 12
Fishmongers (Fried) 8
Bakers 21
Greengrocers 42
Ice-cream premises 81
Cafes and Restaurants 66
Grocers 72
In the promotion of a higher standard of food hygiene in these
premises and amongst the personnel employed therein, it has been considered
a first essential that not only the premises as such, but the equipment
and facilities provided should be satisfactory.
Inspections have been carried out for this purpose, the aim being a
minimum standard based on Section 13 of the Food and Drugs
Act, 1938.
In an effort to obtain something higher than the minimum, and as a
guide to the standard it is hoped will be achieved, Codes of Practice in
respect of premises and particular trades, together with a Code of Conduct
applicable to all persons engaged in the manufacture, handling and
distribution of food, have been circulated to each individual trader, with
a circular letter on the subject of Food Hygiene.
When the premises have been rendered satisfactory, the Department
hopes to maintain a reasonably high standard of food hygiene by regular
and frequent inspection, every opportunity being taken of personal
contact, individual instruction and encouragement, and already this
policy has resulted in substantial progress being achieved.
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