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42
but unless care is taken to allow adequate time for the thawing and
cooking processes;, food poisoning bacteria may remain in the
interior of the pie. A detailed investigation into the operation of
these machines in local shops was carried out during the year,, It
was found that large steak and kidney pies were difficult to render
safe by cooking owing to the time needed for heat to reach the centre
of the meat mass. Following recommendations made to retailers, large
pies are no longer sold and a revised routine is now used for small
goods.
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 has been
encouraged 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
and managers is almost invariably given to the Public Health Inspectors
who, on their part, seek to give assistance by advice and encouragement.

Cont/d.