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21
PART II
FOOD CONTROL
Food control is regarded in the department as being a function of the
utmost importance. The work can be divided into two phases - first to ensure
that the premises in which the food is preserved or prepared are properly
constructed and maintained, and second to supervise the handling, storage and
condition of the food itself.
Some premises require to be registered under the Food and Drugs Act, 1938,
others do not, but in any place where food is prepared, stored or sold certain
provisions of the Food and Drugs Act apply. The Food Hygiene byelaws are
enforced to secure that sanitary practices obtain in the handling and wrapping
of foodstuffs.
Premises
The number of premises dealing in food are many and, as will be seen from
the list, are varied in the products sold. Grocers shops outnumber the rest,
but these do not present any problem the only food commodities which are sold
unwrapped being bacon and fat.
Regular visits are made to ensure that proper standards of hygiene
prevail. Visits to bakers and confectioners are mainly concerned with the
bakehouses and in addition to the general operational cleanliness, checks are
made for evidence of any infestation by insect pests.