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

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Richmond upon Thames 1969

[Report of the Medical Officer of Health for Richmond]

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Sugar (lbs.)62Miscellaneous (unlabelled tins, bottles and pkts.)291
Sweets (Chocs., Lollies, etc.)187
Vegetables (Tins & pkts.)6705

(2) Food Premises
The routine inspection of food premises is still an important duty to ensure that
satifactory standards are maintained. Although better designed premises and equipment,
which are capable of being more readily cleansed, are being introduced there is
still the problem of the food handler. The advantages gained by providing well designed
food premises and equipment can be lost unless food handlers practice good standards
of hygiene. For many years there has been an increase in the amount of communal
feeding in industrial and office canteens and restaurants and the need for the hygienic
storage, preparation, cooking and handling of food is more essential than ever. This of
course also applies in the home.
Food technology is rapidly advancing to meet the demands of increasing quantities
and variety of presentation of food, in particular convenience foods. The modern
techniques of accelerated freeze drying and quick freezing are of considerable advantage
to the producer, retailer, caterer and housewife not only because of the keeping qualities
of the food but also because of the all-year availability of seasonal foods and the convenience
of preparation. It is now envisaged that because of these modern techniques
a new form of service will be extended to the housewife. Some companies are developing
the practice of encouraging housewives to install deep freeze cabinets capable of
holding a month's, or more supply of a variety of food which is delivered to the home.
The advantages claimed are that by buying in bulk quantities the food can be supplied
at reduced prices, that time spent in shopping can be lessened and that a variety of
food is always readily available at the home. The advantages may be welcomed by
many housewives but in order to eliminate as far as possible any health hazards it is
essential that the food, particularly that of animal origin, is properly stored at all times,
adequately thawed out before cooking and finally cooked for a sufficient period at the
right temperature.
In the latter part of the year a new food processing factory was opened in the
Borough by a company which operates a complete catering service. A wide variety of
foods is cooked, deep frozen and stored at the factory until required for use. Storage
is for a limited period so that the quality of the food is not impaired. The food is
eventually delivered in insulated vehicles to hospitals, schools, factories and offices
where it is finally prepared for serving by the company's own staff. The factory is well
designed and provided with modern equipment and high standards of hygiene are
practised. Qualified staff at a laboratory on the premises are constantly engaged in
carrying out bacteriological and other examinations on the foods during the various
stages of preparation, production and storage.
Although the system of bulk delivery of beer by road tankers has been in use for
some years there is now evidence of an increase in this type of delivery in the Borough.
The system has certain advantages over delivery by kegs, but these are still used for the
types of beer for which there is a lesser demand than that delivered in bulk. In order
to prevent bacterial growth or enzyme production, to preserve the palatability of the
beer and ensure that it has a good life, it is essential that equipment of the right
materials is used and that strict hygienic control measures are adopted.
Kegs, normally of five or ten gallons capacity, arc made of stainless steel, or of
aluminium internally lined with an epoxy resin which gives the interior a vitreous
enamel type of finish. These are delivered sealed to public houses and similar places
and until tapped the! beer will remain in good condition for some time. Depending on
conditions such as cleanliness and temperature, the life of the beer after tapping is
about 14 days. When required for use the keg is unsealed, connected to the bar delivery
tubes and to a cylinder of carbon dioxide which is used to force the beer through to the
bar taps. After use the kegs are returned to the brewery for steam sterilisation before
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