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62
SECTION V.— INSPECTION AND SUPERVISION OF
FOOD.
Each district sanitary inspector exercises a general supervision over all food
exposed for sale and all food premises in his district. In addition three food inspectors
have been appointed, two of whom are responsible for the inspection of meat at
the slaughterhouses and for the taking of samples under the Food and Drugs (Adulteration)
Act, 1928, while the third systematically and regularly inspects all food
premises. Immediate steps are taken to secure the abatement of any insanitary
condition discovered. The inspectors, in turn, are responsible for bi-weekly inspections
of the markets.
Registered Premises.—The London County Council (General Powers) Act,
1932, requires the registration of premises used for the following purposes:—
(a) The sale, manufacture or storage of ice cream or similar commodity;
(b) The manufacture of sausages;
(c) The preparation or manufacture of potted, pressed, pickled, or preserved
meat, fish or other food.
Since the Act came into force an inspection of all food shops in the Borough
has been undertaken and any structural alterations or improvements which have
been regarded as necessary in such premises have been required by the Council to be
carried out before registration is granted.
The register of such premises is kept in five parts, and the numbers in each part
at the end of the y£ar, were as set out below:—
(a) Sale, manufacture or storage of Ice Cream 195
(b) Manufacture of Sausages
(c) Preparation or manufacture of Potted, Pressed, Pickled or Preserved
Meat 93
(d) Preparation or manufacture of Potted, Pressed, Pickled or Preserved
Fish 32
(e) Preparation or manufacture of Potted, Pressed, Pickled or Preserved
other foods 4
The total number of inspections made was 968.