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40
As the result of the inspections made the following improvements
have been carried out: —
1. Food rooms reconstructed 32 premises
2. Food rooms repaired, cleansed or redecorated 145 „
3. Food storage improved 43 „
4. Food preparation equipment renewed 140 „
5. Ventilation and lighting of food rooms improved 21 „
6. Staff washing facilities improved 70 „
7. Staff clothing accommodation provided 33 „
8. First aid boxes provided 38 „
9. Constant hot water supply installed 16 „
10. New sinks provided 15 „
11. Existing sanitary accommodation improved 27 „
12. Drainage improved, repaired or altered 14 „
13. Refuse accumulations removed 4 ,,
14. Refuse receptacles provided 9 „
15. Other improvements or repairs carried out 381 „
Byelaws as to the Handling, Wrapping and Delivery of Food and
Sale of Food in the Open Air.
The above byelaws which came into force on the 24th July, 1950,
have received special attention by Public Health Inspectors visiting
and inspecting food premises and it is pleasing to note that proprietors
and staff of food establishments are in general observing the requirement.
In many cases attention has been drawn to infringements, and
advice has been given in an endeavour to help management and staff
to reach a higher hygienic standard.
Ice-Cream.
Premises manufacturing, storing or selling Ice-Cream have been
regularly supervised, a total of 89 visits being made. Two premises
are registered for the manufacture of ice-cream, and 114 premises are
registered for sale and storage ; both manufacturers carry out the
heat-treatment of ice-cream by raising the product to a temperature
of not less than 160°F. for 10 minutes, and the high-temperature-shorttime
method of heating to 175°F. for 15 seconds, permitted by the
Ice-Cream (Heat Treatment) Regulations, 1952, is not in use.
Fifty-one samples were submitted to the Public Health Laboratory
for examination, and all were satisfactory (Grades I and II)-