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(2) Food Premises
Ministry of Health Circular 25/68 stated that consideration had been given to
the introduction of a statutory ban on dogs being taken into food premises. The
Minister considered that by virtue of the appropriate clauses in the Food Hygiene
(General) Regulations, 1960, whereby food traders were obliged to protect food from
the risk of contamination, local authorities had adequate powers to deal with this
problem. It was considered, however, that the legal requirements could be supplemented
by local authorities encouraging food traders to display a notice signed by the
Medical Officer of Health requesting customers not to bring dogs into the premises.
Appropriate notices were printed and issued to food traders in the Borough.
A complaint was received alleging that inferior quality meats were being sold at
a wet fish shop. Upon investigation it was ascertained that imported frozen boneless
horsemeat and frozen boneless veal were on display for sale as pet meat. There is no
law prohibiting the sale of pet meat from shops which also sell food intended for human
consumption and, unless adequate precautions are taken, there is a possibility that food
intended for human consumption can become contaminated by pet meat. The only
mandatory powers are those contained in the Food Hygiene (General) Regulations
whereby food intended for human consumption must be protected to prevent risk of
contamination. In this instance the proprietor of the shop was advised of the precautions
to be adopted to prevent the possibility of contaminating food intended for
human consumption and to mark food not intended for human consumption clearly
as such. Subsequent visits to the shop showed that the proprietor was complying with
the advice given.
Much attention was given to the routine inspection of food premises as continuous
surveillance is still necessary to ensure that premises are maintained in a satisfactory
condition and that hygienic practices are carried out. An understanding of simple
food hygiene goes a long way in maintaining cleanliness in food premises but the task
can be made much easier in well designed premises with a good layout and modern
equipment.
A number of premises were improved considerably and the time spent in giving
appropriate advice during the stages of planning, alterations and reconstruction of food
premises was found to be well worth-while. Improvements were effected in fried fish
shops by the provision of readily cleansed durable surfaces for walls and floors, the
installation of up-to-date equipment for food preparation and cooking, and the development
of modern dining rooms. They have become more elaborate and are now more
popularly known as Fish Bars and Fish Restaurants. As a result of an increase in food
catering, changes also took place in public houses. Where only snacks were served
these were usually prepared in the private domestic kitchen and, subject to the Food
Hygiene Regulations being complied with, the provision of a separate kitchen would
not be enforced. However, because of the increasing demand for set meals it was
considered that a kitchen separate and distinct from the private one, and more adequate
serving and dining accommodation were necessary. As a result of discussions with
Brewers, these improved amenities were provided.
In the latter part of 1967 an old covered market building in the centre of
Richmond, which had previously been partly used by a greengrocer, was taken over by
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