London's Pulse: Medical Officer of Health reports 1848-1972

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Richmond upon Thames 1966

[Report of the Medical Officer of Health for Richmond]

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(2) Food Premises
The general classification of food premises in the Borough and the total number
of visits made to each class of premises is shown in the following table.
The general standard of hygiene in food premises has been maintained at a reasonably
satisfactory level, but some proprietors, particularly of catering businesses, have
difficulty because of staff changes and shortage in establishing the basic cleaning routines
which are vitally important if clean and safe food is to be offered to the public.
The control of food hawkers is exercised by registration under the provisions of
Section 11, Middlesex County Council Act, 1950, and during the year 5 persons and
1 premises were registered and 38 inspections made.

Food Hygiene (General) Regulations, 1960.

Type of Premises.No. of PremisesNo. of Premises which comply with Reg. 16*No. of Premises to which Reg. 19 applies†No. of Premises which comply with Reg. 19No. of Visits carried out.
Bakehouses31313131164
Butchers' Shops151151151151226
Confectioners (Flour)727299
Confectioners (Sugar)28328380
Dairies101010107
Fishmongers and Poulterers3939393977
Fried Fish Shops2424242478
Greengrocers and Fruiterers165165165165230
Grocers358358358358713
Ice Cream Premises—Manufacture6666123
Ice Cream Premises—Sale and Storage523523
Public Houses and Licensed Premises206206206206149
Restaurants, Cafes and Canteens298298298298404
21662166128812882350

* Regulation 16 deals with the provision of wash-hand basins for the use of all persons engaged
in the handling of fo0d.
† Regulation 19 deals with the provision of facilities for washing food and equipment.
There are no poultry processing establishments in the Borough.
(3) Food Sampling.
Under the powers of the Food and Drugs Act, 1955, and in conjunction with the
regulations and orders made thereunder, samples are procured for chemical analysis and
for bacteriological and other examination. Samples for chemical analysis are submitted
to Messrs. D. D. Moir, M.Sc., F.R.I.C., and J. A. Palgrave, B.Sc., F.R.I.C., and those
for bacteriological and other examination to the Public Health Laboratory Service,
Epsom. The invaluable help given by the Public Analysts and the staff of the Public
Health Laboratory Service has substantially contributed to the effectiveness of sampling
in the Borough.
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