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Inspection of Food Premises
Details of the visits of inspection of food premises and the resulting
remedial action taken are shown in Table 9.
Food Hygiene
All effective means are used to impress upon food handlers and the
general public the necessity for a high standard of personal hygiene in
the handling and preparation of food. Most of the cases of food poisoning
could be prevented by strict attention to this all-important aspect of the
problem of food-borne illness.
A large proportion of outbreaks of this nature are due to the still
not uncommon practice of preparing and cooking food a considerable
time before it is consumed, and then re-heating This is particularly so in
the case of meat and meat dishes. It is the fact that food poisoning
organisms are capable of enormous growth and multiplication if given
time, when implanted on a suitable medium, which accounts for this
special risk. The practice should be avoided in all catering establishments
or only resorted to when there are means for rapid cooling after the initial
cooking, and refrigeration during the interval before re-heating.
U