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WATER
Section 111 of the Public Health Act, 1936 as amended by the Water Act, 1945 makes it
the duty of every Local Authority to "take from time to time such steps as may be necessary for
ascertaining the sufficiency and wholesomeness of water supplies within their District",
For this purpose samples are regularly taken of water not only from main taps and from well
supplies but also from various points during distribution before either final consumption or use
for food preparation. Samples are taken of water from storage tanks, from water dispensers,
containers and from ice cube machines. These are mostly examined by the Public Health Laboratory
service but tests are also made in the Department's own laboratory particularly when examinations
of water are required on days when it is not so convenient to send the samples to the Public
Health Laboratory.
SWIMMING POOLS
In addition to four public pools and Ruislip Lido there are 17 swimming pools within the
Borough. These are situated at hotels, clubs, schools, and one hospital, and vary in their size and
sophistication. Many are un-heated and are only used for very short periods during the summer
season. To ensure that the water is not only inviting but also free from harmful organisms water
treatment involving filtration, sterilization and pH adjustment is necessary. Regular tests are
carried out on pool water, and samples are examined bacteriologically by the Public Health
Laboratory, or in the department's laboratory when a sufficient amount of free chlorine is not
maintained in the water. Guidance notes on the routine maintenance of swimming pool water
have been prepared and issued to swimming pool operators. On 19 occasions the levels of free
chlorine were found to be inadequate in some 10 pools and advice on the necessary remedial
measures was given to the persons responsible.
An area of Ruislip Lido is used for bathing and the chlorination of this area calls for particular
care.
FOOD
In a highly industrialised society the preparation, processing and distribution of food becomes
increasingly complicated. Whatever form developments in the food industry may take and however
they are employed, there must be one responsible public officer whose duty it is to ensure that
all food is fit to eat. Parliament places the responsibility for ensuring the safety of the public's
food upon local authorities and for more than 100 years the onerous task of food care and control
has been delegated to the public health inspector. In the performance of these duties covering
food preparation and sales the inspector is actively engaged in offering advice to everyone
connected with food.
MILK AND MILK PRODUCTS
Milk is an example of how a potentially dangerous food has, through the enforcement of
statutory standards, become safe. All milk sold by retail in this Country must be sold under one
of the four "special designations" prescribed by the Milk (Special Designation) Regulations
which also lay down the tests which the milk must satisfy.
Milk
Test
Pasteurised
Sterilized
Ultra Heat Treated
Untreated
Methylene Blue and Phosphatase
Turbidity
Colony Count
Methylene Blue
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