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THE FOOD HYGIENE (GENERAL) REGULATIONS. 1960
This legislation embraces pleasure craft with food and drink catering arrangements and
includes many of the familiar passenger launches plying between the main piers, as well as the
three larger passenger ships that make daily excursions to coastal resorts and the Continent.
The range of catering varies according to the duration of the trip, from soft drinks and
biscuits to full scale meals and beverages.
An assessment of the fleets has been made during the active Summer months preparatory to a
detailed survey to be carried out when the vessels are returned to maintenance yards between
seasons. As expected, most maintenance is carried out in boatyards outside the district of the
Port Health Authority; thus arises possible embarrassment when two local authorities have
powers to exercise the Regulations in regard to the same property, diplomacy invariably providing
a solution. The co-operation of the Ministry of Transport and the Owners has been secured to
cope with any major structural alterations affecting the safety of the vessels.
Of the 50 launches in regular summer service, only 40 provide a catering service of some
kind. The detailed surveys of these craft indicate that none complies fully with the requirements,
with deficiencies varying in magnitude and type. It is evident at this stage that attainment of
the required standards of hygiene will necessitate acceptance of improvements by reasonable
stages.
One difficulty common to all craft is the restricted storage capacity for wholesome fresh
water. It is an advantage that much of the food supplied is pre-packed and ready for sale, particularly
aboard the smaller craft. The three large vessels engaged on excursions to coastal resorts
and the Continent pose a much greater problem when catering for as many as 2,300 passengers.
None are of recent design or construction and the scope for structural modifications is very
restricted, as also are increased fresh water storage capacity and available electric power.
It is possible that applications will be made for temporary exemptions to be granted in respect
of these three vessels as provided for in the Regulations in cases where full compliance cannot
reasonably be secured.
Some months must elapse after this initial survey during which time the necessary improvements
will be effected. Thereafter routine inspection of all the vessels will be put into operation.
It is imperative that close liaison be maintained between those Authorities charged with the
application of these Regulations if uniformity of standard is to be achieved.
THE DOCK STRIKE
Imported Foodstuffs
The effect of the dock strike in the Port of London in May was minimised by the non-participation
of the dock labour at Tilbury, Surrey Commercial and Regent's Canal Docks.
The delivery of all perishable foodstuffs from the London and Royal Group of Docks was
effected before deterioration had reached the stage to warrant condemnation.
The West India Dock bore the brunt of the stoppage and as a direct result it was necessary
to condemn and destroy 21 tons 8 cwts of foodstuffs as follows :-
carrots 9 tons 5 cwts.
431 bags onions 10 " 15 "
tomatoes 12 "
french beans 1 "
30 bags potatoes 15 "
21 tons 8 cwts.
CLEAN AIR ACT, 1956
THE DARK SMOKE (PERMITTED PERIODS) (VESSELS) REGULATIONS, 1958
So far as installations in the Port of London are concerned, several new furnaces and
modifications have been notified and surveyed. All complied with the provisions of the Act and
fuel oil or smokeless fuel was adopted in each case.
Observance of the basic principle of prompt suppression of offensive emissions by every
means possible, rather than to have recourse only to legal proceedings, remains unaltered and
this policy has contributed substantially towards the existing goodwill of the international
shipping industry.
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