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Milk
All milk distributed in Dagenham is produced and bottled outside the Borough.
8 premises are registered as dairies. The number of registered distributors is 39 operating
from 76 premises. 98 visits were paid to dairies and distributors' premises.
During the year 65 samples of milk were submitted for bacteriological examination.
All were satisfactory.
Ice Cream
The total number of registered premises selling ice cream is 131; of this number one
is registered for manufacturing ice cream. 210 visits were paid to these premises.
During the year 9 applications for the storage and sale of ice cream were granted. 28
inspections in connection with itinerant vendors were carried out.
During the year 80 samples of ice cream were submitted for bacteriological examination
; they were graded as follows:—
Grade I Grade II Grade III Grade IV Total
50 16 6 8 80
In addition 45 samples of ice lollies were submitted for examination. Six were
considered to be 'fair' and three unsatisfactory; in each case the lollies were manufactured
outside the Borough and the local authority concerned were notified.
Eight samples of ice cream were taken from the one manufacturer in the Borough;
all were Grade I
As in the previous year the products of one manufacturer with premises outside the
Borough gave rise to concern. The eight Grade IV and four of the Grade III results in
respect of ice cream and all the 'fair' and unsatisfactory ice lollies were from this manufacturer.
In spite of frequent requests to the manufacturer and the local authority
concerned there was no real improvement and the two local retailers selling the products
of this manufacturer voluntarily agreed to change their source of supply.
Food Hygiene Regulations, 1960
The traders generally have continued to co-operate to gain compliance with the
regulations. Following a complaint of a cigarette end in a loaf of bread the bakery was
visited late at night; an employee was found smoking and was subsequently fined £5 at
the Magistrates' Court.
The inspectors in their regular visits to food premises make opportunities through
discussions with the staff to inculcate hygienic practices in food handling. In addition
talks on food and food handling were given to local organisations.
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