London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Kingston upon Thames 1957
[Report of the Medical Officer of Health for Kingston-upon-Thames]
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Tabulated list of Condemned Foodstuffs showing causes for condemnation and the Weights.
| Article of Food. | Reason for Action. | Weight. | |
|---|---|---|---|
| lbs. | lbs. | ||
| Raw Meat | |||
| Bovine | Decmposit ion | 228¾ | |
| Ovine | „ | 385½ | |
| Porcine | „ | 243¼ | |
| Total quantity of raw meat | 857½ | ||
| Raw Fish | Decomposition | 686 | |
| Poultry.ame.etc. | „ | 13 | |
| Dried Fruit | „ | 17½ | |
| Canned Goods | |||
| Meat and Meat Products | 650½ | ||
| Fruit | 1,033½ | ||
| Jam | 5½ | ||
| Vegetables | Punctured, Blown, | 134 | |
| Milk | Damaged, | 127¾ | |
| Soup | Decomposition | 14¼ | |
| Fish and Fish Paste | 16½ | ||
| Others | 16¼ | 1,998¼ | |
| Food in Glass Containers, | |||
| Jams and Preserves | Glass contamina- | 2¼ | |
| Pickles and Pastes | tion,Mould, | 12¼ | |
| Others | Deterioration | 1 | 15½ |
| Other Foods condemned for Various Reasons, | 153½ | ||
| Sausages | |||
| Meat | 472¾ | ||
| Nuts | 37 | ||
| Cheese | 226 | ||
| Ravioli & Beans | 118¾ | ||
| Christmas Pudding | 10 | ||
| Milk | 200 | ||
| Cakes,Bread and Biscuits | 54¾ | ||
| Others | 54¾ | 1,327½ | |
Unsound food is disposed of by incineration at the
refuse destructor at the Merton and Morden Urban District
Council or on occasions it is made in a condition that recovery
is impossible and placed in vehicles for conveyance to a tip.
(f) Food Hygieneo
Food Hygiene Regulations.1955.Nine teen-fifty-seven
was the first full year in which all the provisions of the Food
Hygiene Regulations, 1955 were in force.Whilst the majority of
the food premises in the town were maintained at a higher
standard than that demanded by the legislation then in force,
experience in applying the Regulations has been to confirm that
it is possible to make further improvements and also to expect
a better standard from the employee.
The weak link in the chain of food handling is invariably
the employee who by his thoughtlessness or carelessness exposes
food unreasonably or unnecessarily to risk of contamination.
Such instances are the placing of food trays on the pavement or
road or putting trays on to the floors of premises and then transferring
them to the benches,shelves or counters.