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THE FOOD HYGIENE (GENERAL) REGULATIONS, 1960 AND 1962
A complete survey of all passenger carrying vessels operating the Summer Service on the River
was carried out early this year during the normal period for re-fitting. Liaison was maintained with
other interested Local authorities in whose districts the re-fitting was undertaken. Approval was
sought from the Ministry of Transport in respect of two vessels where conversions from pail
closets to W.Cs. was decided. This completes the necessary conversions on all the larger vessels.
No more major structural alterations were required among the fifty vessels operating.
An important requirement on these launches concerns the retail service of 'open food' and
involves the fitting of wash-hand facilities. Owing to limited space behind the bar, it has been
found expedient to instal the plastic type of 'tip up' basin and to connect the waste pipe to that
of the existing dish washing sink. With this arrangement, it has been impossible to provide water
supply taps and the supply of hot and cold water by suitable and clean utensils such as jugs is
required. All other requirements have been met to ensure cleanliness and hygiene.
During the year 200 inspections have been made to check operating conditions and rectify
any minor failures. Samples of fresh water for use in the catering sections were taken from time
to time for physical and bacteriological examination:—
Unfit Susp. Unsat. Sat. Good Excellent
4 0 4 0 2 1 Tanks
4 0 3 1 4 8 Bar Taps
Of the three vessels engaged on excursions to coastal resorts and the Continent, two have
been re-fitted to a standard in excess of statutory requirements and this will be maintained in
future modifications and replacements. The third vessel has not yet achieved this high standard,
but efforts will be continued and an undertaking by the Owners has been accepted to this effect.
Wash-up sinks are involved and it is agreed that some wooden sinks will be suitably replaced
in the next programme of modifications, probably next year. Exemption Certificates have been
granted to these three vessels in respect of hot water supplies to the licensed bars because of
the limited fresh water storage capacity. These Certificates may be withdrawn at the discretion
of the Port Health Authority. The restricted fresh water storage capacity on the launches and
excursion vessels will remain a difficult problem. On the other hand, the increasing sale of
wrapped foods supplied to these vessels considerably reduces the demand for fresh water in
cooking aboard and consequent cleansing of utensils and crockery.
Printed instructions relating to procedure for notification of certain infectious diseases
and requirements of personal hygiene and cleanliness have been issued to Masters of all catering
vessels. These have been suitably displayed behind the catering bars.
The working relations established between the Inspectors and Owners in the initial stages
have been maintained and a steadily rising standard of hygiene is evident. Plans for new construction
and the complete modernisation of the existing vessels by stages will, it is hoped,
provide the amenities and service with due attention to hygiene that the public have a right
to expect.
FOOD INSPECTION

Items marked * were released with agreement of and under the supervision of Local Medical
Officers of Health.
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