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37
Food Hygiene.
Food Hygiene posters were delivered or posted to all cafes, public
houses and factory canteens at the beginning of the Summer.
Slaughterhouses Act, 1958.
Two slaughterhouse licences were issued during the year.
Meat Iaspection Regulatioas, 1963.
These included authority to make a charge for the service. The
charges were of the order of:Cattle
—2/6d.
Calves— 9d.
Sheep — 6d.
Goats — 6d.
Pigs — 9d.
It is in some ways regrettable that it was not found possible to deal
with the thorny problem restricting slaughtering to certain hours.
There are, of course, two sides to this question, the Local Authority
one being that it is becoming more and more difficult to reconcile so
much after normal hours and weekend work, with the reasonable desires
of the Public Health Inspectors.
Swine Fever.
Routine meat inspection established circumstances which enabled
the Ministry of Agriculture, Fisheries and Food to ascertain and deal
with an outbreak of this condition in the district. This is fortunately
a somewhat unusual but nevertheless an illuminating commentary on the
value of our routine meat inspection at the source, i.e. in the slaughterhouse.
Slaughter of Animals Act, 1958.
25 slaughterman's licences were issued during the year (18 Jewish).
Ice Cream.
During the year 25 applications for registration as vendors and 7
applications for registration of premises for the storage and sale of ice
cream were granted.
At the end of the year 4 persons and premises were registered for
manufacture and 320 for the storage and/or sale of ice cream.
79 samples were taken during the year. 72 proved satisfactory. In
addition 59 samples were taken under the Food and Drugs Act for
examination by the Public Analysts.
The quality of the ice cream sold locally remains in general of a
highly satisfactory order.
Preserved Food Manufacturers.
Section 90 of the Hornchurch Urban District Council Act, 1936.
requires registration of preserved food manufacturers and premises. At
the end of the year 76 persons and 97 premises were registered for the
manufacture, preparation or storage of preserved meat.
Regular supervision is maintained over them.