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THE FOOD HYGIENE (DOCKS, CARRIERS, ETC.) REGULATIONS, 1960
The application of these Regulations at the Docks has been given considerable thought and
discussion at preliminary meetings with representatives of the many interests upon whom the new
Regulations impose responsibilities in regard to the handling and transport of food. The policy
has been to demand compliance with the requirements of the Regulations as far as reasonably
practicable without requiring specific uniformity in some aspects, e.g. design of protective clothing
— personal preferences must be expected in these matters. Generally, there is a willingness
co-operate and progress has been achieved over a broad field which includes the following:—
(a) The allocation of berth and cleaned quay to receive the ship with meat cargo and the
maintenance of hygienic conditions throughout the period of discharge.
(b) The provision of suitable discharging equipment and satisfactory transports such as
road and rail vehicles and insulated lighters.
(c) Protective clothing for port workers when handling meat not so packed as to obviate the
possibility of contamination.
(d) Provision of adequate washing facilities and sanitary accommodation at reasonably
accessible points on the discharging berth, specifically for those handling the meat
cargo.
Genera! Application
(a) All berthing arrangements are negotiated through the Port of London Authority and some
major shipping companies have agreed to rent particular berths on a permanent basis, thereby
enabling the routine cleansing of quays and other necessary preparation for the arrival of the
ship. In these circumstances, no real difficulty arises to meet hygienic standards, and those who
rent these berths undertake to keep the berths clean from ship to ship. There are, however, less
fortunate circumstances when there are more ships arriving than there are suitable berths available
leading to diversion to general cargo berths where drastic cleaning measures must be adopted
to prepare for the landing of meat cargoes. More difficulties arise when a ship discharges both
general and meat cargo on the same quay and a constant watch must be maintained to ensure that
conditions at the meat discharge section are not adversely affected, particularly in wet weather.
Probably the worst feature of the meat landing quays is the presence of rail tracks for travelling
cranes and trucks. Inevitably, they are difficult to clean and maintain as such.
(b) Sufficient and clean working equipment is vital, and this aspect receives the amount of
attention that it deserves. Landing tables, cargo slings and trucks are involved. Slings are either
of metal fabrication or plain canvas and both must be systematically cleaned, especially the
canvas pattern. As for landing tables, all are constructed of hardwood, some having a smooth
metal sheathing fitted on the landing surface which lends itself to easy cleaning when compared
with the wood surface. Metal sheathing is being encouraged for this reason. Meat transport
vehicles have given much trouble, but pressure and persuasion has achieved considerable improvement
— vehicles have been rejected as totally unfit for transport of meat — the trends are to
construct more suitable trucks and containers to meet the requirements and modify others as
found expedient. It is unfortunate that chilled meat is still transported in the stack rather than
bend properly hung on rails, and although this may require more effort on the part of the loaders
it is hoped that this method will in turn be generally adopted.
(c) Efforts have been made by employers to provide the most suitable protective clothing and
the current practice is for those at the landing tables to wear full aprons for frozen meat and
those engaged on chilled beef to wear shoulder and head coverings. These are collected and
cleaned on completion of discharge and cleaned for each cargo engagement. To what extent the
Authority can enforce the provisions of the Regulations aboard ship has yet to be decided, but,
meanwhile, the stevedores wear foot coverings to minimise the contamination of the stacked meat
in the holds. This type of footwear is easy to wash. Although protective clothing is provided
proper cleansing in use must not be overlooked. There is scope for improvement in a general
sense and further consultation with the Industry may be necessary in order to review the various
efforts that have been made.
(d) The provision of adequate washing facilities and sanitary accommodation involved considerable
work and large capital outlay by the Port of London Authority preceded by an extensive
survey of the existing amenities. Here again was shown the advantage of discussions to clarify
this mutual responsibility. Eventually, it was agreed to start work on the Royals group and
substantial improvements have been carried out with more to follow. The schemed allocation
should be completed by mid-summer next. Some controversial issues such as the provision of
hand-drying facilities, soap and towel, etc. remain for discussion although liquid soap dispensers
are already fitted here and there.
Favourable reports have been received on the real progress made and the public spirited
response and co-operation of the Industry in spite of many frustrations. It would appear that
there are two fronts on which operations must continue, to consolidate the progress already
made and to push forward to complete the statutory requirements throughout the Port, wherever
the Regulations apply.
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