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69
ENVIRONMENTAL HEALTH
Following the transfer of the Department's Offices from
Orpington to Bromley, in 1969, the staff settled down and all
concerned found administration more convenient from a location
central to the Borough. The infinitely better layout of the offices
led to improved functioning and it was possible to fill vacancies in
the professional staff which had existed since 1965. This was
helped by the appointment of students in the Department who had
completed their 4 year course of training and passed the Diploma
Examination. The addition of these younger inspectors to the
staff helps all to keep abreast of modern developments.
In no field of environmental health work has there been more
advancement than that relating to food. New foods are constantly
coming to the market. Transport by air has immeasurably widened
the markets. Preparations of West Indian, Pakistanian and Chinese
origin are becoming commonplace. Altered techniques in cooking,
packaging and retailing are being developed to keep pace with
present day needs. Legislation flows from the Ministries to control
the situation.
Many shopkeepers have neither the training nor the background
to appreciate the implications which follow these advances.
The Inspector, therefore, must keep his knowledge up to date so
as to be able to advise those who are affected.
Storage of Food under Cold Conditions
One example of this is refrigeration which has become a
science in itself. It has travelled a long way since the days when
only the fortunate were able to build ice houses on their estates
in an attempt to keep food fresh. Now, no home is complete without
a refrigerator which allows the housewife to "lay in" a small
supply of items such as milk, dairy produce, soft fruit, etc. and
store at a temperature around 40°F. Temperature control has
enabled a whole range of sophisticated foodstuffs to be made
available but each has its own requirements for storage. If it is
necessary to prepare meat dishes the day before use they can be
cooled rapidly and kept at a low temperature until consumed.
This not only lengthens the life of food stuffs but, generally, they
can be served in a safer and more palatable condition.
In addition many shops and some homes are provided with
"freezers" which enable food stuffs to be stored for periods
greatly in excess of their life under ambient temperatures. It is
essential that those so equipped should be well aware of the
limitations of these cold cabinets and acquainted with the rules
to be observed in their use. Open display cabinets in shops are
often seen to be loaded above the safe line and goods stored on