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43
Unsound food is turned into a condition from which recovery is
impossible and placed in vehicles for conveyance to a tip. Where this
method of disposal would be unsatisfactory, arrangements can be made for
incineration at the refuse destructor of the Merton and Morden Urban
District Council,,
(f) Food Hygiene.
Recent developments in food retailing have re-introduced hazards
which had previously been eliminated. For instance, the creation of a
demand for soft ice cream has been one of the means whereby effective
control of production has been removed from the relatively safe conditions
of the factory to the ice cream vehicle, thus each selling
point for this product becomes a place of manufacture with the consequent
risk of contamination being increased.
The introduction in cafes of refrigerated dispensing units for milk
has also created a problem,, These appliances owing to their form of
construction are required to be dismantled, thoroughly cleansed and
sterilized daily if they are to provide a safe source of milk supply.
It is not suggested that this cleansing is beyond the capability
of the staff employed in such premises, but if this is to be done
properly, it necessitates detailed instruction and as in many cafes
the turnover of staff is very frequent, it is not easy to ensure that
the instructions are passed on and the correct procedure maintained,,
The modernisation and structural improvement of food premises is
still being voluntarily undertaken by both large and small firms, in
many cases prompted by the increased prepacking of foodstuffs and the
continuing preference of the public for the self-service type of shop.
As in the past, when plans and proposals are submitted for the
alteration of existing, or the establishment of new, businesses, every
effort is made to ensure that the premises will comply with the
Regulations in the first instance. This is a service which is
appreciated by the proprietors.
The use of paper sacks in food shops and restaurants is being
extended with a consequent improvement in hygienic conditions.
Proprietors appreciate the advantages of the system, particularly when
storage space is limited or access by the refuse collection service is
difficult. The sacks are supplied by the Corporation at cost price
and a suitable paper sack holder can be obtained from the makers for
about the price of an ordinary refuse bin.
The normal routine inspection of food premises was carried on
throughout the year. Generally speaking it was found that a very satisfactory
standard of food hygiene was being maintained. In the few
instances where slackness or structural defects were encountered,
appropriate action was taken. The active co-operation of proprietors