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cleanliness-standard of premises are in more plentiful supply,
wrapping papers are available although still comparatively expensive,
and suitable washable coats and aprons are readily obtainable.
In fact, the conditions laid down in the Council's Byelaws for
securing the observance of sanitary and cleanly conditions and
practices in connection with the Handling, Wrapping and Delivery
of Food and Sale of Food in the Open Air, can now be attained
without great hardship.
The "careless" food-trader should note that the Byelaws contain
a Penalty clause for offences, and fines up to £5, and for a
continuing offence a further fine not exceeding 40/- per day, may be
inflicted on summary conviction of the offender.
Clean Food Guild.
A conference took place during the year with representatives
of the Walthamstow Trades Council and of the Walthamstow
Chamber of Commerce to consider the possible issue of Certificates
of Hygiene to traders, etc., if the conditions of their premises
satisfied standards to be laid down by the Borough Council and
to consider the issue of a booklet on clean food.
Later, representations were received from the Chamber of
Commerce, stating that after consulting with other bodies through
the National Chamber of Commerce, it was considered that a
Clean Food Guild would not meet with success, and that reliance
should be placed on the enforcement of the model Byelaws which
had been adopted by the Council.
Lectures.
During the autumn a course of lectures was arranged by the
Superintendent of No. 11 Nursing Division of the St. John Ambulance
Brigade on Hygienic Food Handling. The lectures were
given by Dr. M. Watkins, Deputy Medical Officer of Health,
assisted by the Sanitary Inspectorate, and of sixteen who subsequently
sat for the Hygiene Food Handling Certificate, fifteen
were successful.
Lectures in connection with the campaign continue to be
given, as and when required.
Food Hygiene.
In the House of Commons attention was called recently to the
need for further action to encourage cleanliness in the handling of
food. It was stated that nowadays this problem was primarily one
of germ infection. The old fears of metallic contamination and the
iike had largely disappeared. It was also largely a problem of
meat and milk products—mainly meat. The danger lay in dishes