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56.
SECTION J
HEALTH EDUCATION
Food Hygiene
In order to keep the important question of good hygienic
practices continually in the minds of all food workers and
thereby to achieve a permanent high standard in the food
premises situated in this Urban district, Managers and
Proprietors of food premises with more than six employees
were asked to send two members of their staffs to attend
a "One Lecture Training Course" on the subject of "The
Prevention of Pood Poisoning".
It was felt that if in each establishment there was at
least one trained,, tactful person who could be made responsible,
under the management, for calling attention to
bad practices, unclean methods etc. we should go a long
way to remove the risk of pood Poisoning.
A talk by the Deputy Chief sanitary Inspector followed
by a discussion took place on Tuesday, 4th March, 1952. It
was well attended and a great deal of interest was shown.
A further meeting was arranged tentatively to take place
in the Autumn when it was thought the scheme could be reviewed
in the light of experience and so that suggestions
for improvement could be received.
This second meeting was held in the Council Chamber on
the 25th November, and, though poorly attended was representative
of most of the large trading concerns. It appeared
that the scheme had been working quite satisfactorily and
it is to be hoped that it will be a means of sustaining
interest in this important subject
As a ''refresher" to the talk given in March, three
filmstrips were shown namely:- (1) What Pood Infections
are (2) The Pood Handlers Part, and (3) Hygiene in the
Kitchen.
Early in the year, a message was directed to all persons
employed in food premises in the Urban district. It
explained how food can become infected and cause food
poisoning and how this can be prevented by observing a few
simple rules.