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Environmental Health
79
The large number of immigrant workers engaged in various sections of the food trade many of
whom have little, if any, knowledge of the English language, does present a problem. This was highlighted
by the fact that a talk on the subject of food hygiene given to a group of food workers had to
be conducted through an interpreter.
Some foreign workers are recruited through agencies and are supposed to have been trained in
catering work, but the experience of this department is that any training received is certainly not
put into practice unless there is rigid supervision.
Particular hygiene problems are also presented by certain restaurants where it is apparently
supposed that traditional foreign methods of food preparation excuse practices which are incompatible
with the present day standards of this country.
An example of this is a method, employed in a certain class of restaurant, of merely rinsing
cooking pans in between the preparation of various dishes, a large container of water being placed
beneath the cooking range for this purpose. This method has allegedly been used for generations and
is adopted as a matter of expediency. The water was only changed at infrequent intervals and rapidly
assumed the appearance and consistency of a thick soup. When attention was drawn to the unhygienic
nature of this arrangement it was defended as being general practice at this type of restaurant. Samples
of the water were submitted for laboratory examination and of the seven samples submitted from
five premises only one was found to be bacteriologically acceptable. In one case a surface plate count
at 35°C totalled 300 million per gram with faecal coli present in 0.000001 of a gram.
The mere rinsing of the utensils in this way failed to effect thorough cleaning and a build-up of
food material invariably occurred around the rim and handle of the utensil. The rinsing operation was
accompanied by the use of a wiping cloth which in turn rapidly became contaminated.
All restaurants adopting this practice were required to discontinue it at once.
Bakehouses
The smaller bakehouses remained a particular cause for concern during the year. Insanitary
conditions were found at several of them and the institution of legal proceedings would have been
recommended but for the fact that prompt remedial action was taken.
Outdoor events
Concentrated efforts were made to ensure the hygienic handling of food at outdoor events held
throughout the Borough. Such events are surprisingly large in number, and include church fetes,
fairs, barbecues, shows, charity events, etc.
Where possible the organisers are contacted in advance of the event, informed of their obligations
under the Food Hygiene (Markets, Stalls and Delivery Vehicles) Regulations 1966, and given advice
in connection with these, and associated public health matters, e.g. sanitary accommodation.
All persons proposing to use land under the Council's control for such purposes are advised by
the Director of Parks to contact this department if the handling and serving of food is involved.
In view of this action it was disappointing that, at two of the larger events, the standard of food
hygiene left much to be desired.
Vending machines
The use of vending machines for dispensing a wide variety of food stuffs continues to extend
and is a development which requires close supervision to ensure that the equipment is maintained
in a satisfactory condition. The discontinuance of the supply of free milk has resulted in the introduction
of automatic vending equipment in some schools. In addition, these machines are being
installed in an ever increasing variety of locations some of which present particular hygiene problems,
e.g. garage forecourts, engineering workshops, etc.
It is important for persons operating vending machinery closely to follow the manufacturers'
servicing instructions. One drink vending machine was found to be in a very dirty condition and the
operating personnel attributed this to the design of the machine. The manufacturers were contacted