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The Public Health Inspectors carried out a survey in the early
part of the year of all privately owned food premises in the Borough.
They made known to traders the requirements of the new legislation,
particularly of the provisions of the Food Hygiene Regulations.
They offered advice and help to traders on the interpretation
of the Regulations and concerning practical problems arising in the
carrying out of the provisions of the Regulations. Generally speaking,
I am pleased to report, their efforts were appreciated.
Several provisions of the Regulations, necessitating additional
fittings and alterations, did not come into operation until 1st July,
1956. The Inspectors took the opportunity, however, of preparing
and advising traders on those things it would be necessary for them
to do by 1st July.
Throughout 1956 the Inspectors have been very actively
engaged in this work, 2,082 visits were made to food premises.
Arising out of these visits 332 informal notices were served to
secure compliance with the Regulations.
As a result of their efforts and, it must be added, the willing
response in many instances of the food traders themselves, the
following results were achieved:
Regulation 8. (Food to be protected from risk of contamination).
Improvements were made at 57 food premises to protect
food from risk of contamination.
Regulation 9. (Personal cleanliness).
At 78 food premises the attention of food traders was
directed to the importance of personal cleanliness, smoking,
etc., with consequent improvement.
Regulation 10. (Carrying of food and wrapping, etc., of open
food).
In 23 instances it was found necessary to require improvement
in respect of the carrying of food and wrapping of open
food.
Regulation 14. (Sanitary Conveniences).
At 40 food premises it was found necessary to effect
improvements to the sanitary conveniences in order to bring
them into compliance with this Regulation.
Regulation, 16. (Washing facilities for food handlers).
In compliance with this Regulation wash-hand basins with
constant hot and cold water were provided at 92 food premises.
In addition, constant hot water was provided to existing wash-
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