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50
As the result of the inspections made the following improvements
have been carried out:—
1. Food rooms reconstructed 22 premises
2. Food rooms repaired, cleansed or redecorated 133 „
3. Food storage improved 15 „
4. Food preparation equipment renewed 86 „
5. Ventilation and lighting of food rooms improved 3 „
6. Staff washing facilities improved 27 „
7. Staff clothing accommodation provided 30 „
8. First aid boxes provided 24 „
9. Constant hot water supply installed 22 „
10. New sinks provided 16 „
11. Existing sanitary accommodation improved 3 „
12. Drainage improved, repaired or altered 36
13. Refuse accumulations removed 19 „
14. Refuse receptacles provided 13 „
15. Other improvements or repairs carried out 259 „
Codes of Practice.
The need for higher standards of hygiene in food shops has been
recognised for many years, and although some premises are exemplary
in matters of reconstruction, equipment and food handling techniques,
the majority of shops do not enjoy these standards.
The Ministers of Health and of Agriculture, Fisheries and Food
jointly issued, during the year, codes of practice for the Retail Meat
Trade and for the Transport of Meat, and it is intended that codes
of practice for other food trades shall eventually follow. The standards
set out in each code have no legal significance, but the code can
provide a challenge and encouragement to traders to attain better food
handling standards. For this reason, the Council agreed that a copy
of the code for the Retail Meat Trade should be sent, free of charge,
to each meat retailer in the Borough.
Slaughterhouses Act, 1958.
This Act placed upon the Council the responsibility of submitting
to the Minister of Agriculture, Fisheries and Food a report on the
existing and probably future requirements of the district for slaughter
house facilities together with the slaughtering facilities which arc
available to meet those requirements.