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118
number of complaints relating to moulds and decomposition which
arises from overlong and possibly unsuitable storage. Where such
instances occur a careful investigation is made into the history of
the article, from manufacture to sale, in an endeavour to find, and
remedy, the circumstances giving rise to the unsound condition.
Every opportunity is taken to impress on manufacturers and shopkeepers
the need of maintaining a strict system of inspection and
rapid turnover of perishable articles.
The "coding" of these foodstuffs is a very important factor.
Most manufacturers of such items as sausages and meat pies stamp
a code on the wrapper indicating the day and place of manufacture.
Normally this cannot be deciphered by the shopkeeper, although
it is the practice of reputable manufacturers to issue firm instructions
as to the "shelf life" of the product and the conditions under
which it must be stored.
Shop managers are advised to apply a simple code of their
own to all perishable goods. Thus when a daily examination of
the stock is made there can be no misunderstanding as to the date
of receipt of particular items. I am pleased to note that this practice
is on the increase, although by no means universally employed.
It is not the general practice in the trade to code such quick
selling lines as bread which, especially when wrapped and sliced,
is very susceptible to mould growth under appropriate atmospheric
conditions. The only safe precaution here would be rejection of
all stock not sold on the day of receipt thus precluding any mixing
with the following day's delivery.
It has also to be borne in mind that insects or foreign bodies
may enter the foodstuff after purchase or mould develop whilst the
food is stored in the home. An inspection of the kitchen is made
in all cases, and conditions under which food is prepared or kept
in the domestic kitchen are not always found to be ideal.