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Inadequate Water Supply 12
Wash-basins required 65
Hot Water to be Supplied 58
Soap, towels and Nail Brush Required 6l
First Aid Materials Required 48
Inadequate Facilities for Washing Food and
Equipment l6
Insufficient Lighting 6
Insufficient Ventilation 18
Lack of Cleanliness of Food Rooms 72
Accumulation of Refuse and Inadequate Bins 33
Foods not kept at Right Temperature 6
Lack of Cleanliness of Stalls 6
No Name and Address on Stall 11
Inadequate Screening of Stall 14
No waste Receptacles 6
Letters to Stallholders on General Provisions 8
No Accommodation for Clothing 32
Repairs to Walls, Floors, etc., required 30
No Smoking Notices not displayed 15
Animals in Food Rooms 14Notices
re hand washing not displayed in W.C. 16
Yard Paving requiring repair 10
Two prosecutions were instituted under the Food Hygiene Regulations during the year.
On 19th July at West Ham Magistrates' Court a stall-holder was fined £1 for failing
to screen the stall in such a manner as to prevent any mud, filth or other contaminating
substance being deposited on the fish displayed thereon, contrary to Regulation 27 (1) (a)
and also not having her name and address displayed conspicuously.
On l6th August in the same Court a butcher was fined £1 for a similar offence in
respect of a stall placed on the forecourt of his shop, the meat displayed thereon not being
reasonably protected from contamination.
Sausage Standards.
The report of the Food Standards Committee has now been issued and it is to be
congratulated on a sound and fair report and a masterly statement of the facts. This was
an unprecendented case of the majority of trade interests pressing for the re-imposition
of a standard. The recommendations contained in the report are:-
(a) A minimum standard of meat content of 65% for sausages made wholly or mainly
with pork and of 50% for all other meat sausages.
(b) The meat content to be restricted to bacon, ham, beef, mutton, lamb, veal,
pork, edible offals (other than prohibited offals), poultry, game, rabbit,
hare and venison.
(c) The proportion of fat not to exceed 50% of the total meat content.
(d) The standards to apply to uncooked sausages, sausage meat, skinless
sausages, chipolatas and slicing sausages.
(e) The sale of sub-standard sausages to be prohibited.
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