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87
FOOD HYGIENE
The Food Hygiene (Markets, Stalls and Delivery Vehicles)
Regulations became operative during the year. By and large they
bring food stalls and mobile shops into line with factories and
food shops. They require, for instance, the provision of wash
basin with hot water on stalls and vehicles from which "open
food" is sold; control of temperatures at which food containing
meat, etc. may be kept; the manner in which meat may be transported
and the precautions to be taken against contamination of
food whilst on sale from stalls. These Regulations also give some
control over food vending machines. There are two markets in
the area as well as a number of other scattered food stalls, itinerant
food selling vehicles and numerous delivery vans, some firms
owning large fleets.
A start has been made on inspecting and checking these stalls
and vans and, so far as the staff position has allowed, the established
food premises have also been kept under observation. Over
3,000 visits were made, 333 infringements being found. Informal
written notices were served as necessary. Food traders generally
have been co-operative and have complied with verbal requests
for modifications and improvements. It has not been necessary to
institute any legal proceedings.
It is becoming obvious that the critical factor in food hygiene
is not the premises but the personnel. The large labour force
required and the quality of that available, the level of intelligence,
skills and efficiency, and the diversity of foods now being served
are all factors which determine the standards of food hygiene.
Present trends may, in time, produce higher standards, merely by
reducing the number of workers. Developments in food technology
are taking the preparation of food out of the kitchen to the factory
production lines: operations on a large scale make possible efficient
management and supervision. Big reductions in the numbers
employed should make a better selection of workers possible and
ensure that much of the on-the-job training is not wasted, as it is
at present with the enormous labour turnover. Pre-portioned
meats, peeled vegetables, prepared meals and frozen foods, all make
food service relatively simple and obviate spillage, fat splashing,
greasy equipment, floors, etc.
RAG FLOCK ACT AND OTHER FILLING MATERIALS
ACT, 1951
This Act provides standards of cleanliness in respect of specified
filling materials used in connection with upholstery, soft
furnishings, pillows, etc. Premises where such materials are
manufactured, or used or stored, are required to be licensed by
the Local Authority, and provision is made for samples of filling