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During the year 90 swabs were taken from 451 items of
washed crockery and submitted for bacteriological examination.
Advisory work was carried out as and when necessary based on
the reports received.
Further details of food samples are recorded elsewhere in this
report.
The register of premises coming within the scope of the Food
Hygiene Regulations at present includes the following:—
Confectioners 59
Butchers 32
Fishmongers (wet and dry) 13
Fishmongers (fried) 5
Bakers 22
Greengrocers and Fruiterers 44
Cafes and Restaurants, 38
Grocers 77
Chemists 19
Licensed premises
Hospitals, Nursing Homes, Guest Houses
Hotels 21
Canteens, Clubs, Halls, etc 53
Schools 48
Twelve 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. The Milk & Dairies (General) Regulations, 1959.
Apart from small quantities bottled on the farms, milk sold
in the larger Urban areas is collected in the distant producing areas
and transported in bulk to large processing plants situate in the
consuming centres where it is pasteurised or sterilised and bottled
for sale by a comparatively few large dairy companies.
Residents in this district rely in the main on these sources
of supply, there being only one registered dairy now operating in
the Council's area.
General control by the Department is exercised under the
above regulations and only pasteurised, tuberculin tested or
sterilised milk can be sold in the district as a result of a Special
Designations Order made in 1951.
A further development has been noted in the sale of milk
from bulk in catering establishments. Chilled milk dispensers are
used to display and store the milk and care is required in ensuring
that these containers are subjected to the necessary daily cleansing
operation.
A problem that still defies solution, in an industry that was
never better organised both commercially and from a public health
point of view, is that of the "misused" milk bottle. It is fair to say
that every effort is made on the part of the industry to avoid the
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