View report page

Food Hygiene
The Food Hygiene (General) Regulations 1960, lay down requirements in
respect of cleanliness of food premises and stalls and of apparatus and equipment,
the hygienic handling of food, cleanliness of food handlers and their clothing, and
the action to be taken where they suffer from or are carriers of certain infections;
the construction of food premises, their repair and maintenance and the facilities,
including sinks and washbasins, to be provided, and the temperature at which
certain foods are to be kept.
Although it is well appreciated that the most effective way to achieve high
standards of hygiene in food premises is by frequent inspection, this has not been
possible this year due to staff shortages.
Prosecutions for offences in respect of four premises were taken and fines
and costs totalling £275 10s. Od. were imposed.
There are two food manufacturers within the Borough who export food, and
to comply with the regulations of the importing countries a certificate of fitness
must accompany the food. Seven certificates were issued.
Registration of Food Premises
All premises used for the sale, or the manufacture for the purpose of sale, of
ice-cream, or the storage of ice-cream intended for sale, or the preparation or
manufacture of sausages or potted, pressed, pickled or preserved food intended
for sale, must be registered for that purpose by the local authority.
There are 783 premises in the Borough registered in respect of ice-cream and
352 in respect of sausages, etc.
Under the provisions of the Middlesex County Council Act, 1950, all hawkers
of food must be licensed by the local authority. In all cases the vehicle and food
storage arrangements are inspected and must be satisfactory before a licence is
granted.
There are 293 persons licensed as hawkers of food by the Borough.
In accordance with the provisions of the Ice-cream (Heat Treatment, etc.)
Regulations, 1959, a total of 28 samples of loose or soft ice-cream was submitted
to the public health laboratory for bacteriological examination. The two samples
falling within the grades III or IV as determined by the methylene blue test are
considered unsatisfactory.
After advice to traders on proper methods of sterilising equipment and utensils,
satisfactory results were obtained.
The poor summer and some curtailment of laboratory facilities resulted in
fewer ice-cream samples being submitted for bacteriological examination.
76