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29
(f) Food Hygiene.
No effort was spared during the year 1950 to maintain the
high standard of food premises in the borough. Your Corporation
did not remain passive in the matter of 'clean food' until it
became a popular demand and a frequent subject for headlines in
the press. During the war years a reduction in the standard
was inevitable, but immediately after cessation of hostilities,
a review of all food premises was made. Many improvements were
suggested to traders in respect of structural matters, and
instruction was given to food handlers and staffs whenever
opportunities presented themselves. A tactful reference to a
careless act at the time it occurs, and an explanation given as
to why it should not be repeated, is usually much more effective
than the most erudite lecture delivered away from the place of
employment. The spirit of co-operation which was evident from the
commencement of the review, and which has since been maintained,
between the traders, their staffs and the sanitary inspectors,
has been a predominant feature. Without this mutual understanding,
it is doubtful whether the high reputation for clean food shops
which the borough enjoys, could have been achieved, let alone
maintained.
The Clean Pood By-laws, which deal with the handling,
wrapping and delivery of food, came into force in this Borough
during the year. These By-laws contain wide powers regarding
food establishments, vehicles and persons engaged in food
handling. They apply to food shops and vehicles in private
ownership and equally to market stalls and barrows. The application
of the By-laws to the market stalls was under consideration
at the end of the year under review,.
FOOD AND DRUGS ACT, 1938.
Adulteration. One hundred and thirty samples were submitted
to the Public Analyst during 1950, The tabular statement on the
following page gives the number and type of the samples. The
table also shows that adulteration of foodstuffs is found less
frequently nowadays, compared with a few years ago. For
example, only one sample of milk proved to be below the presumptive
standard. In this case a small percentage of added water
was detected. Follow-up samples taken from the same source
proved to be genuine.
In the case of the bread, the analysis was made in order
to determine the nature of foreign matter found in a loaf. Although
very disagreeable in appearance, it proved to be nothing
more than a small piece of grease (probably from a machine
bearing) mixed with nine times its weight of dough.