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In addition "in all food premises, suitable and sufficient wash-hand basins for
the use of all persons engaged in the handling of food on or about those premises shall be
provided and maintained in a position conveniently accessible to such persons
There shall be provided and maintained for every such wash-hand basin an adequate supply
of hot and cold water at a suitably controlled temperature A supply of cold water
shall be sufficient at food premises in which no open food is handled."
The question arises then how many sinks should be installed in food premises.
There should be in the average size food premises at least three, i.e. a washing-up sink, a
vegetable sink, and a wash-hand basin. This number is usually sufficient, but where fish
is washed and left in the sink until required, the sink may be out of use for other purposes
for an appreciable time. The same principle applies to peeled potatoes. With.the latter it
is common practice to place them in enamel buckets until required for cooking. There is
nothing against this practice providing the buckets are thoroughly cleansed after being used
for other purposes. There is nothing in the Regulations to state that buckets, or any other
containers, cannot be used to store food such as vegetables, provided that there is no risk
of contamination to the food. The Inspector must decide which is suitable and sufficient in
the circumstances of each individual case.
There is little doubt that during 1956 a refreshing change in the public attitude
towards clean food has been brought about. An interest in clean food and the Regulations
generally is apparent in the number of requests that Public Health Inspectors and other
health officials are receiving to give talks or answer questions on the subject.
Magistrates in the Courts are also taking every opportunity to bring home the vital
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Importance of the Regulations. One Chairman of a Bench of Magistrates after fining a man £5
for wearing a dirty overall drew the attention of traders to the maximum penalty laid down and
added "It is most important that the food of the country should be properly handled".
Local authorities generally are to be congratulated in having used the year to
encourage both public and traders to see that the provisions of the Regulations are carried
out. On the commercial side there is an increasing tendency towards the sale of prepacked
foods of all types. It is stated that in 1954 only two firms were prepacking fresh meat,
but by June 1956, the number had risen to nearly 2,000. Providing the actual preparation
and packaging is hygienically carried out, this represents a notable public health advance.
Summary of Notices served under the Food Hygiene Regulations, 1955.
During the year 3,798 visits were made to food premises, and as a result 156
Notices were served under the Regulations in respect of contraventions found. The following
table gives a summary of the items requiring attention.
Insanitary Premises 2
Lack of Cleanliness of Equipment 45
Food Insufficiently Protected from
Contamination 39
Lack of Personal Cleanliness 4
Inadequate Wrapping of Food 10
Defective Drainage Systems and Guttering 10
Insufficient or Defective Sanitary
Conveniences 31
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