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63
handle or sell food intended for human consumption. Experience
shows that there is a lack of knowledge of the necessity for strict
cleanliness, and of the elementary precautions to be taken to
protect food from contamination. Training of catering staff in
the principles of hygiene and sanitation should be insisted upon.
It is this lack or want of knowledge that so often proves to be the
primary cause of outbreaks of intestinal disorder or food poisoning.
Arrangements might be made whereby classes could be held at
the evening schools to cater for persons wishing to obtain knowledge
of the subject. Training should also be given at the day schools
to students prior to leaving school.
During the last three years efforts have been made to interest
members of the staff of local catering establishments. They have
been invited to attend talks and film shows arranged by the Health
Department. At first the attendances were encouraging, but of
late they have been disappointing.
Experience shows that organised meetings are not popular.
On the other hand, much good is done by the Sanitary Inspectors
in the way of informal chats during the routine inspection of food
premises; and it is to be regretted that pressure of work does not
allow of more propaganda of this kind. Co-operation between the
staffs engaged and the Officers concerned is vital if there is to be
early and lasting improvement in the cleanliness of food premises.