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222
FOOD SUPPLY.
The supervision and inspection of the food supplies is
carried out by fifteen of the district inspectors, who are qualified
in food inspection.
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 action is taken to procure for the public a wholesome
supply of pure, unadulterated food, and it entails a great amount
of detail work at all times of the year, especially intensified during
the hot months, for it is only by constant vigilance that a satisfactory
standard can be maintained. In addition to the actual
examination of all foodstuffs the Inspectors also observe if the
marking of the foodstuffs, required by the various Acts and
Orders, is being complied with.
The necessity for a wholesome meat supply entails the
examination of meat, not only in the shops, but also in the wholesale
markets. Carcases coming into the borough, but dressed
elsewhere, are subjected to minute examination. The private
slaughterhouses are visited and the dressed meat is inspected
before being passed out for human consumption, either in the
Borough or elsewhere. In this work there are no set hours of
duty.
The Public Slaughterhouses are under the control of the
Superintendent, who also acts under the supervision of the Chief
Sanitary Inspector.
During the year there were 40,993 animals slaughtered for
human consumption, these figures being an increase of 2,376 on
those for the year 1935.