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PART I I
FOOD CONTROL
During the year the Health Department has paid particular
attention to the needs of Health Education in all matters concerning
food hygiene, and talks and demonstrations have been
arranged with various organisations in the Borough. Of first
importance is the routine work of the sanitary inspector in his
supervision of food establishments, which brings him into direct
contact with the management and the food handler. The value
of such practical work on the spot is becoming increasingly
evident in this Borough.
Food Premises
Systematic visits are made to all food establishments in the
Borough and inspections are made to ensure that a good general
standard is maintained in the premises. Co-operation with the
local office of the Ministry of Food enables the Department to
ensure that new food premises are satisfactory at the outset.
During the year improvements have been noticeable in wet
fish shops and competition has served to eliminate some of the
less desirable premises.
All catering establishments have been regularly visited and
notable improvements in some of the premises have taken place.
Milk and Dairies
On the ist October, 1951, a Ministry of Food Order came into
force specifying that all milk sold by retail within the Greater
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