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17
PART II
FOOD CONTROL
Food Premises
The task of promoting sound standards of hygiene in food
premises generally has been steadily pursued.
In this type of work, however, there is little to show,
generally good conditions do not call attention to themselves; it
is the bad ones that are more spectacular.
The general standard of food premises shows improvement.
This is in part due to better maintained premises in contrast to
that prevailing immediately after the war; and to better standards
of food handling. Food handling methods at the end of the
war were very bad, and the public was generally indifferent in its
demand for better standards.
There has been a steady pressure brought to bear on traders
and food handlers, and although there is still much educational
work to be done in this direction, improvement is distinctly
noticeable.
Catering Establishments
During the summer a report was prepared on the conditions
prevailing in catering establishments within the Borough, These
were reviewed in the light of the Report of the Catering Trades
Working Party entitled "Hygiene in Catering Establishments".
Although the Report has not the force of law it forms a
most valuable yardstick with which to measure the amount by which
catering establishments pass or fall short of recommended standards,
and greatly assists officers of local authorities in their
efforts to reach some common standard in those establishments
which it is their duty to inspect.