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The new register of premises coming within the scope of the
Food Hygiene Regulations at present includes the following
Confectioners 58
Butchers 31
Fishmongers (wet and dry) 13
Fishmongers (fried) 6
Bakers 22
Greengrocers and Fruiterers 41
Cafes and Restaurants 41
Grocers 70
Chemists 18
Licensed premises 30
Hospitals, Nursing Homes, Guest
Houses, Hotels 14
Canteens, Clubs, Halls, etc. 47
Schools 45
Six grocers' shops and one baker's premises are registered for
the preparation of preserved meat, etc., and all the fish friers'
premises are similarly registered in respect of fish frying.
MILK.
As milk is not only an excellent food for humans, and
especially children, but also for germs to thrive and multiply in,
its production and handling has received a great deal of attention
and separate legislation.
It was formerly probably the chief contributor to non-pulmonary
tuberculosis in children, and the reduction in prevalence
of that disease bears evidence of the beneficial effect of supervision
of the milk supply.
Milk and Dairies Regulations, 1949 - 1954.
The handling, distribution and sale of milk after leaving the
point of production is carefully supervised by the local Inspectors.
A register has to be kept, and entered therein in 1957 were 19
distributors of milk in the District but only one registered dairy at
which milk is processed. This is equipped with pasteurising plant
which is licensed by the Council under the provisions of the Milk
(Special Designation) (Pasteurised and Sterilised Milk) Regulations,
1949 - 1953, and has just been completely rebuilt and reequipped
with the latest High Temperature Short Time Pasteurisation
Plant, Cold Storage and Steam Raising Equipment.
From a somewhat cramped and obsolete building the new
premises provide a complete contrast as will be seen in the photographs
included in this Report, (for which I am again indebted to
Mr. G. H. Bourne, additional Public Health Inspector), and it is
pleasing to record the satisfactory degree of co-operation and consultation
established with proprietors in a joint effort to get a dairy
more in line with present day standards.
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