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19
SECTION ‘E’ — INSPECTION AND SUPERVISION OF
FOOD
The implementation of the higher standards of food handling,
imposed by the Food Hygiene Regulations, 1955, has proceeded relatively
smoothly with the exception of two main features. These
were, firstly, the amount of protection from contamination which
'open food' should receive and secondly, the availability of suitable
hand-washing facilities where ‘open food’ is handled.
On the question of protection from contamination, attention was
focussed on the custom of those shopkeepers who display meat, fish,
cream cakes, cooked meats, etc., in positions where other persons may
cough or sneeze over, or touch the food with hands and shopping bags,
or where dust, dirt, and flies can settle on the food. Most traders
agree to afford more protection to the food when requested to do so,
but invariably the practice of open display is resumed after a little
while. It is obvious that customers in general will buy more if commodities
are pushed under their noses. It is only when they don't
feel so well, after eating them, that they think to complain !
The Food Hygiene Regulations were designed to ensure the safety
of food for human consumption. The Food Byelaws also require that
food for sale shall not be placed in such a position that 'contamination'
may occur. There has always been doubt as to what 'contamination'
means. Dust and dirt, smuts, foreign bodies, such as bits of stone,
wood, nails, etc., may all be ,most objectionable when found in or on
food, but the question which needs to be settled is whether or not
such contamination is actually injurious to health. The fact is that
rarely can these 'contaminants' be said to carry those germs which
would cause illness or disease.
To test this matter a case was taken against a local firm of fish
merchants who persistently exhibited open food in such a position
that street dust settled on it and where it was occasionally touched
by customers, small children, passers-by, flies, etc. Bacteriological
tests failed to reveal the presence of any organisms likely to cause
illness. The Byelaws appeared to require food to be protected from
contamination by dust, etc. The local Magistrates, however, decided
that, in the absence of any positive proof that the health of the consumer
was endangered, there was no offence. Costs were awarded
against the Council. From this it is obvious that the primary objective
is 'Safe Food' and physical cleanliness of food is merely incidental.
To be certain of the safety of food when handled it is obvious
that facilities for proper washing of hands shall be readily and conveniently
available. A special survey, involving some 80 food shops,
revealed that only about one quarter had the use of a separate washhand
basin, the remainder using a sink which was also in use for other
cleaning purposes.