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100 lamb carcases, according to size. The crane lifts the set out of the hold, and lands
it on to a large table supported on trestles, situated on the quay. Men then transfer
the carcases, according to marks and numbers, to electric bogies or hand trucks, and
thence to insulated lighters, railway trucks, or motor vans, where they are tallied and
neatly stowed or hung. From the Docks the meat is conveyed to Markets throughout
the country. In some cases the meat is lifted out of the hold by the ship's derrick, and
landed on a table on deck, from whence the crane transfers the set to the quay.
In other cases the set is landed direct on to the electric bogey, no table being used.
At three berths in the Docks special mechanical overhead conveyers are fitted, and
used for chilled meat only, the quarters being hung on chains and conveyed to the
various loading places, where they are hung on hooks in railway trucks or vans.
Section 21, Part VI. of the Public Health (Meat) Regulations deals with the
transport and handling of meat. It is with these Regulations that the Sanitary
Inspector is mostly concerned. The Regulations make it necessary for the Inspector
to keep a constant watch on all vehicles and appliances used for the transport and
handling of meat.
In practice, points to be observed by the Inspector are : (1) Men to have proper
and clean covering over their boots ; (2) Slings and tables to be kept clean and
scrubbed from time to time ; (3) Hand trucks and bogies to be kept clean, coverings
and mattresses to be kept clean and scrubbed ; (4) Surrounding quayside to be covered
with straw or sawdust, to prevent contamination of carcases falling to the ground ;
(5) Insulated lighters to be kept clean and dry (ceiling, sides and top), also forward
and after compartments ; (6) Railway trucks and vans to be kept clean and free from
odour and scraps ; and (7) Slings, bogies and hand trucks not to be overloaded,
causing carcases to fall off and become contaminated from the quay. It is also very
necessary that the meat should not become wet from rain or other causes, otherwise
mould may soon develop.
With regard to the Regulations, I would like to make the following observations :
As all quarters or carcases are covered either with stockinette or hessian, or both, it is
not incumbent on the men handling meat to wear overalls and head covering.
The Regulations, however, definitely state " stout covering " in excluding the wearing
of overalls, &c., and as mutton, lamb and pig carcases and, to a great extent, beef
quarters, are only covered with stockinette (a very flimsy covering), I consider this
does not constitute " stout covering " within the meaning of the Regulations ; in
which case men should be provided with suitable overalls and head covering, when
handling meat so covered ; provided always that the Docks are defined as a " place
wholly or mainly used for the storage of meat before it is distributed to retailers."
The use of straw on the floor of vehicles is unhygienic and unsatisfactory. Straw
harbours a quantity of dust, mould spores, &c., and, if damp, would hasten the growth
of mould on the meat. I consider washed canvas sheets, or strips laid on the floor of
the vehicles, would be much better and cleaner ; a strip or sheet for each bottom tier,
placed, as and when required, before commencing the next bottom tier. After
discharge the strips could be rolled up, and kept in the lighter or vehicle, ready for the
next freight.
With reference to insulated lighters, the ceiling or floor calls for most attention
and inspection. Men, whilst stowing meat in the hold of a lighter, have to walk up
and down over the ceiling, which soon becomes dirty and maybe contaminated, for
one knows not where their boots have trod previously. Similar strips of washed
canvas as mentioned above could well be used, or gratings about three feet wide
placed on the ceiling as the meat is stowed.
Finally, a further point which I suggest worth considering is that a considerable
quantity of meat is sent into the cold store in the Docks prior to reconditioning.
The act of reconditioning necessitates the stockinette covering being removed from