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Bread and flour confectionery and dirty milk bottles accounted for almost half of the complaints
received. A major cause for complaint was faulty stock rotation. All goods produced by the larger
manufacturers bear an indication of the date of manufacture or the last day on which they should
be sold to the public and the retailer is advised by the manufacturer on the methods of storage
and the length of shelf life of the product. Turnover of stock within this shelf life is particularly
important in the case of perishable foods such as meat pies, sausages, cream, etc. In some instances
the last day of sale is shown as a straightforward date as with certain vacuum packs of bacon or
more commonly by a code which is sometimes known to the retailer, but in most cases only to the
manufacturer.
To achieve proper stock rotation shop assistants must not only be systematic in controlling
their displays by applying their store code to the goods, but must also check the goods supplied
to them and be alert for disruption of their displays through the activities of the shoppers. Some
stores are to be commended on the system of incorporating a date code with the price stamp, it
then being a simple matter for a responsible member of staff to check all goods regularly and
remove any which may be out of date. All too often staff will leave stock rotation of a particular
product to the salesman delivering the goods but it is a responsibility which cannot be delegated
in this way. Flour confectionery from a large manufacturer was repeatedly found being delivered
to shops after the expiry of the shelf life. The products were not unfit for human consumption
but they were stale. This matter was taken up most strongly with the company concerned who
eventually took disciplinary action against the staff involved. When inspecting for the purposes
of the Food Hygiene Regulations attention is given to the system of stock rotation in operation and
advises when necessary. A guide on this aspect of trading has been prepared by the Association
of Public Health Inspectors and copies are issued to traders as necessary. During the course of
the year a large manufacturer of dairy products was informed that it was most difficult to read
the coding marks on fruit yoghurt as the coloured foil caps completely obscured the stamped
figures and letters. It was suggested that the method of coding the product should be altered
or the code placed in a more conspicuous position. They agreed they had not noted this point,
the code was resited and amended giving improved visibility.
FOOD HYGIENE
The requirements in respect of the cleanliness of premises, places, vehicles, etc., where food
is handled and stored, the cleanliness of equipment, the cleanliness and conduct of staff, construction
repair and maintenance of premises stalls and vehicles, etc., and the facilities to be
provided therein are contained in a series of Regulations, namely The Food Hygiene (General)
Regulations, 1960, The Food Hygiene (Markets Stalls and Delivery Vehicles) Regulations, 1966,
The Food Hygiene (Docks, carriers, etc.) Regulations, 1960, The Slaughterhouse Hygiene
Regulations, 1968.
Enforcement of these Regulations is one of the most important duties and one which requires
considerable experience and expertise, and is not merely a policing operation. The Regulations
are broadly drawn and it is the application of the principles laid down in the regulations which
the experienced officer uses to secure and maintain suitable conditions in the food preparation
and handling processes. The purpose of the regulations is to ensure that food is prepared, stored
and sold under conditions which ensure its absolute safety. Inspectors must not only take the
condition and state of cleanliness of the structure into account but must also enquire closely
into the practices followed in the preparation of the food. Personal hygiene of the food handler
plays a very important part in safeguarding food supplies and the emphasis must be on education
rather than on enforcement.
The majority of the food premises within the Borough are experiencing difficulty in maintaining
a satisfactory standard of cleanliness. Important factors include an acute shortage of
suitable staff in the food trades, the lack of efficient organisation in many of the large food industries
and the complete non-existence of methodical working in most of the smaller undertakings.
In addition there is waste of the already inadequate manpower together with the failure to use
modern methods, hygienic finishes, and techniques. Cleansing schedules are seldom arranged
and when they are, rarely supervised to ensure implementation.
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