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VI.—HYGIENE OF CREWS' SPACES.
TABLE J.—Classification of Nuisances.
Nationality of Vessel. Number inspected during the year. Defects of original construction. Structural defects through wear and tear. Dirt, Vermin and other condition prejudicial to health.
British 9,855 45 484 2,087
The hygiene of crews' spaces receives the constant attention of the Sanitary
Inspectors of the Port Sanitary Authority, all of whom have sea-going experience
as officers in the Mercantile Marine. Insanitary conditions due to dirt, vermin,
dampness, defective heating, defective ventilation and foul water-closets are
frequently encountered and remedied.
There is scope for much improvement in the original construction of crew
accommodation in both passenger and cargo ships. The Association of Port
Sanitary Authorities and the Manning Committee of the Shipping Federation
have made valuable recommendations, but so long as the quarters comply with
the Board of Trade "Instructions as to the Survey of Masters' and Crews' Spaces
in Ships," Port Sanitary Authorities cannot interfere. In a period of intense
depression in the shipping industry, shipowners cannot be expected to undertake
structural alterations in existing ships, but in new construction designers and
builders should devote more attention to the living quarters for the crew. In no
class of ship, from the luxury liner to the humble tramp, has sanitation afloat kept
pace with sanitation ashore in equivalent types of accommodation. It must be
admitted that in ships there are special conditions which necessitate caution in
following shore practice, but it does seem that shipbuilders might with advantage
be less conservative in this respect.
The facts that the Port of London extends over such a wide area and that Foodstuffs
may be landed at almost any point makes it impossible to divide the Staff
strictly into Food Inspectors and Sanitary Inspectors. There are certain parts of the
Docks where the nature and quantity of the Foodstuffs landed are such that a wholetime
Food Inspector is essential, but there are many districts where the food inspection
and sanitary inspection must be combined. For this reason every Sanitary Inspector
in the Port of London is required to qualify as a Food Inspector, and at the present
time ten of the total Staff of twelve Inspectors are qualified in both respects.
So great are the food imports in London that it is obviously impossible for everything
to come under inspection. At the same time, the control is greater than might
at first appear possible, for Inspectors have not only the information contained in the
Customs Bill of Entry at their disposal, but, from the fact that they are constantly
on the Docks, they have many sources of information open to them, and they receive
the assistance of Customs Officers and others. From experience also, they know
what has proved consistently sound and what needs their careful attention. They
recognise what is new, and therefore to be carefully examined. Above all, they
receive every assistance from the importers, who do not wish to put food of even
doubtful quality on the market. There is, however, another way in which a Port
Sanitary Authority may act if, from their own observation or from reports received
from other Sanitary Authorities, it appears necessary to exercise complete control
over any particular class of imported food.
All imports of such foods can be detained within the district of the Authority
for examination by their Inspectors. Such action is from time to time taken, but in
order to avoid complete dislocation of the trade concerned it is usual to allow consignments
to leave the Docks on the understanding that they will be held for
examination by the Medical Officers of Health of the districts of destination, who must
have previously expressed their willingness to receive and take responsibility for the
inspection of the goods. This was the principle put into practice in regard to imported
Mutton and Lamb during the latter part of 1928, and was continued until June, 1929,
VII.—FOOD INSPECTION.