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The owner is required to obtain and produce a receipt
for the fish from the firm before he is provided with a certificate
of condemnation. The fish is broken down to a fish meal.
(c) Poultry. Similar to fish.
(d) Tinned foods (fruit, fish, milk and meat paste). It is sometimes
difficult to dispose of this class of goods. The cans are
emptied, or at least thoroughly punctured, and delivered by the
refuse disposal section of the Borough Engineer's department to
one of the tips. They are thoroughly covered.
(e) Fruit pulp (usually in casks or barrels). Usually treated with
poisonous disinfectant and burnt in the boiler furnace of the firm
in whose premises it is discovered. This process has, on occasion,
occupied several days.
(2) Imported foodstuffs. Condemned at the port of entry
and released for destruction or for use other than for human consumption.
As the Imported Food Regulations provide for the release
of condemned food under guarantee by the consignee that it will
not be used for human consumption, it is possible to keep an
efficient check on consignments, particularly as arrangements have
been made whereby the Port Sanitary Authority permit release
to West Ham only on approval by their own officers. Carcases
of meat are dealt with as described under paragraph (1 )(a).
At one time, considerable quantities of condemned tinned
milks were released to West Ham under guarantee that they would
be used for the manufacture of confectionery, but after a period
of suspicion, it was found that some tins were being re-labelled by
the consignee in such a way as to give strong grounds for the
belief that the intention was to pass them into the retail trade
for human food. The Port Authorities were requested to stop the
release of such milk to West Ham, and they did so. This led
to the reciprocal arrangement already referred to.
(3) Foods condemned by other authorities. Quantities of
meat and other foodstuffs condemned by a number of other local
authorities are released to West Ham for destruction by treatment
at local fat melters. Arrangements exist in all these cases whereby
the inspectors concerned communicate by telephone with the West
Ham inspectors. Information is given regarding the time of
release and the description of the foods, and these consignments
are checked at the premises of the local fat melter or the fish
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