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70
shelves above them are found to be at a temperature greatly in
excess of that recommended by the manufacturers. The Inspectors
spend much time in explaining to shopkeepers the reasons behind
the strict code of control which it is essential to observe if these
most useful adjuncts to modern living are not to give rise to
complacency or a false sense of security.
For example, it is essential that deep frozen poultry should
be kept at a very low temperature from the time they are prepared
at the factory farms. They must be transported in refrigerated
vehicles and on delivery to the shop immediately transferred to a
proper cold store.
If displayed in the shop under ordinary temperatures, and not
shortly sold, birds should not be returned to the cold store. The
purchasers of any defrosted poultry should be informed that they
are for early consumption. Stricter control than appears to be
exercised in some shops is necessary. Lengthy "power cuts"
affecting the operation of refrigerators and leading to premature
thawing of frozen food are another cause for concern.
An additional hazard which may arise from the mishandling
of this economic and nutritious food source arises from insufficient
cooking of frozen poultry in the home. If the bird is sold in a
frozen state and is not completely thawed out before inserting in
the oven, it is likely that the temperature reached at the centre of
the flesh will be insufficient to kill pathogenic organisms which
may be present in the raw carcase.
It is believed that a number of cases of food poisoning investigated
during the year and traced to the consumption of poultry,
have arisen in this manner.
As an indication of the time factor involved it takes an
"oven-ready" turkey weighing 10 lbs., at ordinary room temperature,
36 hours to thaw out properly. The carcase would still require
approximately 4 hours cooking at 350°F. The normal 3 lb. chicken
would ordinarily thaw out overnight but with larger birds it would
be wise for shopkeepers to include specific intructions with each
frozen carcase sold.
The enforcement of the Food Hygiene (General) Regulations
1970 and their sister Regulations the Food Hygiene (Markets, Stalls
and Delivery Vehicles) Regulations 1966 is very largely the task of
educating food handlers on the verse of the legislation and why
the various precautions are necessary.
When this fails to achieve improvement and other informal
requests are ignored it is necessary to resort to proceedings in
order to protect the public.
In this respect the control of stalls from which open food is
sold is particularly difficult. Little trouble is experienced with the
Borough's covered Market in Bromley. The street market at