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Examination of Food Handlers
On receipt of certain information concerning a sample of a meat processed by a local
factory, it was decided to take a survey of all the employees concerned. A meeting was
arranged with the directors and staff, and the reasons explained for the examinations which
were to be carried out. All agreed to co-operate, and the management gave facilities for
examination to be carried out at the factory welfare centre and using the welfare staff.
Throat swabs, nasal swabs, urine specimens, feces specimens and nail scrapings were taken
from management and employees. The results of the bacteriological examinations were
most satisfactory, no serious infection being found in any of the persons tested. A certain
proportion were, as expected, found to be harbouring cold germs in the nose or throat or
some contamination of the finger nails, and these have all had confidential letters urging
the importance of personal hygiene, and a recommendation made that when any members
of the food handling staff are showing symptoms of catarrh they should be transferred to
work which does not involve coming into direct contact with food in its final stages of
preparation. No carriers of infectious disease were found, and the investigations gave the
opportunity for a good deal of propaganda on the rules of personal hygiene.
Milk
Licences
The following licences under the Milk (Special Designation) (Raw Milk) Regulations,
1949 and 1950, and Milk (Special Designation) (Pasteurised and Sterilised Milk) Regulations,
1949 and 1950, were issued:—
for the sale of Tuberculin Tested Milk 12
for the sale of Pasteurised Milk 22
for the sale of Sterilised Milk 20
Supplementary Licences 21
Total 75
Food Sampling
The bacteriological analyses of 335 food samples taken during the year were carried
out by the Public Health Laboratory Service.
One hundred and fourteen of these specimens were ice-cream samples, covering 22
makes of ice-cream, and following bacteriological analyses the ice-creams were graded as
follows:—
Grade I 89
Grade II 11
Grade III 12
Grade IV 2
Chemical analyses of milk and other foods are secured as and when necessary by liaison
with the County Council, which is the Food and Drugs Authority.
Meat Inspections
Inspections are made of the carcases of slaughtered animals at St. Bernard's Hospital
slaughterhouse and pig clubs, and of premises where meat and other foods are sold or
prepared for sale. There is no registered slaughterhouse or public abattoir in the district,
and most of the meat supplied comes from the Ministry of Food Distribution Centre.
FOOD INSPECTIONS
Catering Establishments and Food Shops
The aggregate inspections of these premises during the year was 1,587.
Particular attention was given to exposed food stuffs, food handling, and the provision
of hot water. It is gratifying to be able to report that excellent co-operation was obtained
in the covering of foodstuffs and no formal action was necessary to secure the provision of hot water
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This work must be regarded, however, as of constant importance in the routine
of the Sanitary Inspectors, particularly to secure continued compliance with Food Byelaws.