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The work is supervised by the Chief Sanitary Inspector and
the Deputy Chief Inspector, who also hold the necessary qualifications.
Each district inspector is responsible for the examination of
all foodstuffs, exposed or deposited, or in preparation for sale in
shops, wholesale and retail markets, hotel and cafe kitchens, etc.
together with the methods used in the preparation of the foodstuffs,
the storage places and premises.
This method of inspection, along with frequent sampling of
all articles of food, is intended to procure for the public a wholesome
supply of pure, unadulterated food.
This desirable condition entails an enormous amount of detail
work at all times of the year, especially intensified during the hot
months, and it is only by constant vigilance that this can be maintained.
The traders of the town have by their co-operation helped in
the task, and I am sure desire to supply pure, wholesome food to
the public.
On the other hand the householder can help considerably in
attaining the best standard by purchasing clean food, at the same
time insisting that it has not been handled by unauthorised persons
or exposed to injurious contamination such as flies and dust.
It is, moreover, of great importance that householders should
take equal precautions in the home. Foodstuffs should be bought
in small quantities and kept in a clean, well-ventilated food pantry,
screened from flies.
Refrigeration, as a method of storage, gains further ground,
not only in the shops but in the home. This method of low temperature
storage ensures a fresher article with practically no waste.
A larger number of articles are packed in hygienic containers
and this method facilitates handling and prevents contamination.
The wrapping of bread and cakes, as delivered to houses in
the borough, has not kept pace with other hygienic measures. This
desirable method would soon materialise if the public were to
demand it.