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25
FOOD INSPECTION AND ADULTERATION, 1921-25.
Food Inspection.
During each year systematic efforts have been made to detect
the exposure or storage for sale for human consumption of unsound
food, and I am glad to be able to report that seizures of such food
have been rare, although a considerable amount has been voluntarily
surrendered.
All premises where food is prepared and stored have been kept
under supervision.
The Milk Supply of Stoke Newington is good on the whole,
and is improving year by year. Some of it is excellent; and residents
can obtain from local dairymen special graded milk, such as
"Certified" milk and Pasteurised milk in bottles.
The Public Health Meat Regulations, 1924, came into operation
in 1925. These are designed to secure more inspection of animals
at the time of slaughter and improvements in the handling, transport
and distribution of meat.
The Regulations contain provisions for the protection of
meat against contamination by dirt, either in the handling, storing,
transport, or sale of the meat.
After a Conference with representatives of the trade, the
vendors of meat (including bacon) were informed that the Council
had decided that all persons handling meat must wear clean,
washable overalls or smocks in order to comply with these Regulations
; and that on occasions when meat is conveyed from one part
of shop premises to another and the possibility of contact with the
head arises, every person so occupied shall wear a clean, washable
head covering.
The Council has also decided that no meat shall be exposed
for sale in front of the line of any shop-window or door, on any
stall, bench or projection unless it is suitably protected against
dust and flies. Further, the Council will require that, during the
fly season of the year, all meat shall be protected from contamination