London's Pulse: Medical Officer of Health reports 1848-1972
View report page
Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
Richmond upon Thames 1957
[Report of the Medical Officer of Health for Richmond]
This page requires JavaScript
CLASSIFICATION AND INSPECTION OF FOOD PREMISES.
The following table classifies food premises in the Borough according to the principal business carried on, and sets out the visits made to each class of trade :—
| BUSINESS | No. of Premises | No. of Visits |
|---|---|---|
| Bakehouses | 10 | 24 |
| Butchers (includes 28 premises registered for the manufacture of preserved food) | 34 | 57 |
| Confectioners (Flour) | 17 | 12 |
| Confectioners (Sugar) | 46 | 33 |
| Dairies (premises registered under Milk and Dairies Regulations) | 5 | 23 |
| Fishmongers | 15 | 12 |
| Greengrocers | 35 | 39 |
| Grocers | 75 | 86 |
| Ice-Cream Premises (Registered for Manufacture) ... | 2 | |
| Ice-Cream Premises (Registered for Sale and Storage) | 108 | 64 |
| Licensed Premises | 78 | 42 |
| Restaurants, Cafes, etc. | 77 | 223 |
| 502 | 615 |
IMPROVEMENTS IN FOOD PREMISES.
The standard of hygiene required in food premises is now set out
in the Food Hygiene Regulations 1955.
The old standard was contained in Section 13 of the Food and
Drugs Act, 1938, and many of its provisions had been found, in
practice, to be ambiguous and to contain loop-holes which resulted
in a lack of uniformity when applying the section.
The new Regulations are not perfect, but they contain many
improvements which are welcomed. A constant supply of hot water
for sinks and wash-hand basins, first-aid equipment, clothing lockers,
and the temperature control of certain foods, are among the new
provisions which make the Regulations workable and in line with the
demand of public opinion for cleaner food.