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Though not as much as in past years, there was still a little trouble
in respect of pre-packed Continental cheeses. This arises because of the
different practice between Continental and British traders. On the Continent
the fat content is declared as a percentage of the dry matter, not
of the whole sample; also a lower standard for cream cheese is accepted
on the Continent than here with its minimum fat content of 50% of the
whole sample.
There was little trouble with preservatives in food. Two traders were
prosecuted for selling foods containing unpermitted preservatives. One
trader was prosecuted for selling sausages containing undeclared preservatives,
and six retailers were cautioned for failing to declare the presence
of permitted preservatives in sausages.
774 samples were examined by officers of the Department. These
examinations are to detect the passing-off of one type of food for another,
or to detect foreign bodies or other visual causes of complaint. Of these,
only 54 were incorrect. The passing-off complaints continue to decline.
None of the 346 samples of milk tested for the presence of the tubercle
bacillus was found to be infected. 269 routine inspections were paid to
the 25 premises licensed for the pasteurisation of the milk and the three
licensed for the sterilisation of milk. 1,185 samples were tested to determine
the adequacy of the process. In only two instances was it necessary
to caution the trader. In addition to inspecting the plant and sampling
the milk, washed bottles were submitted for bacteriological examination.
Very few, and those only minor faults, were found amongst the 336 samples.
(E) HYGIENE OF FOOD
When, some ten years ago, the Council embarked on its food hygiene
campaign, it followed three lines of approach—the conditions of the
premises, those working in these premises and the consumers. As regards
the premises themselves, there is now in general little enough cause for
complaint. Much work had been carried out improving them, full advantage
being taken of the many new fittings, equipment and materials
which play their part in making the hygienic handling of food easier to
practice; but carelessness, ignorance or indifference on the part of those
working in these surroundings can still result in unsatisfactory states of
affairs. This emphasises the need for the continued education of those
handling the foodstuffs. This is not an easy problem and is one which is
aggravated by staffing difficulties. Not only is there a quick turnover in
the staff at many of these establishments which means the loss of those
who might have been educated in standards of hygiene, but it leads to
the engagement of those who are not experienced in the work and have
not the standards of hygienic practice so essential to those handling food.
This means that in the kitchens and in the shops there are lapses. No
amount of supervision by the Inspectors can lead to the detection and
eradication of these. It is for the public itself to play its part, the purchasers
drawing the attention of the management to any undesirable
practices.