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FOOD INSPECTION ctd.
There is little doubt that a review of the whole policy
of the inspection of foodstuffs and the conservation of as much
food as possible that is fit for human or animal consumption, if
necessary after reconditioning or processing in some form or
another, is long overdue as also is a change in the Regulations
(Imported Pood Regulations and the Preservatives in Pood
Regulations) which cover not only the type of foodstuffs but also
the system of inspection and the rejection of foods which do not
conform with the requirements of the Regulations.
Before the war the policy of the Government can be
stated briefly as a policy of admitting from abroad only the fines
quality of food, free from all taint or disease, and this no doubt
was a sound policy since food was plentiful, reasonably cheap and
the Government on behalf of the consumer could afford to pick and
choose.
Present day conditions are very different and with a
world shortage it is vitally important to conserve every particle
of food that is fit for human or animal consumption. Furthermore
and in consequence, we can no longer afford to require only the
highest quality but must take whatever is available.
Much of the foodstuff coming into this country at the
present moment is incapable of inspection. This applies particularly
to meat since it is impossible to identify what part of the
carcase it comes from; indeed, many hundreds of tons of meat are
being imported in the form of 'scrap' meat which is categorically
prohibited by the present Regulations. The Regulations do not
apply in principle to foodstuffs in charge of the Crown but the
fact remains that the object of the Regulations - the control of
the healthiness of foodstuffs, i.e. their fitness for human or
animal consumption, is not being observed. True there is a
control to the extent that all animals are inspected ante and post
mortem in the country of origin and certificated in a manner
approved by the United Kingdom Government, but the final right of
inspection, and if necessary of rejection in the port of arrival
in the United Kingdom, which the Government has always maintained,
cannot be observed for the reasons stated above.
A great deal of effort has been expended, not only by
the Port Health Staff but also by the agents of the Ministry of Food
between whom there has been, and is, a close and constant collator!
tion towards the conservation of foodstuffs and the avoidance of
waste. This has resulted in the saving of many hundreds of tons
good food. It is, of course, a policy which involves a considerable
lowering of pre-War standards but it is, nevertheless, a souni
policy and there is little doubt that the former standards were in
fact extremely wasteful and resulted in an inexcusable loss of good
nutriment.
One feature of the present regime which mitigates agains
efficiency is a lack of recognised standards and concerted action
between the various ports of entry. A Port Medical Officer in one
port may reject foodstuffs which would not be rejected in another
port. Furthermore, Medical Officers of Health may refuse to accep
foodstuffs into their areas which require reconditioning under their
supervision.
What is needed is a conference convened by the Ministry
of Food at which the parties concerned can discuss the numerous
problems that arise in the control of imported foodstuffs and agree
upon a policy for all to follow in the future.