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knackers' yards and the power to provide cold stores in public slaughterhouses. Parts
V and VI relate to administration.
The County Council administers the Act with reference to the composition and
labelling of food and drugs and is responsible for dealing with the various aspects of
the production and distribution of milk, licensing and registration of dairymen, dairy
farms and dairy farmers.
Food Unfit for Human Consumption
The public health inspectors visit foodshops and places in which food is manufactured
or stored. It is rare to find unfit foodstuff exposed or stored for the purpose
of sale as producers, wholesalers and retailers have a sense of responsibility and in
case of doubt seek the opinion of the public health inspector as to the fitness or
soundness of all sorts of commodities. The great bulk of food certified as unfit for
human consumption is contained in cans. When the contents are unfit these normally
show very obvious signs, e.g., "blowing," that is, the can is distended due to the
production of gases within. The sampling of imported foods, including canned goods,
for examination by laboratory methods is undertaken at ports of entry.
A newer aspect of food inspection arose from the massive development of the prepacked
frozen food trade. Some retailers are not careful enough in the use of cold
store and display units—there is a tendency to overload, and unless supervision is
exercised by shopkeepers, staff sometimes fail to sell stock in rotation. The quality
of frozen food is good. The only instances of deterioration brought to the notice
of the department have arisen from mechanical failure of refrigerator motors. When
this happens, stock rapidly spoils.
Unfit food is removed in the department's motor van and is destroyed in the
Refuse Destructor.
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 persons engaged in the handling of food 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. There are 455 foodshops in Finchley and visits are made
to secure the observation of hygienic practices in clean and properly equipped premises.
Generally the equipment of retail and wholesale food premises is in line with
enforceable standards. Advances in the standards of protection of food displayed
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