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opinion about whether or not food poisoning is on the increase, but with the great extension of communal
feeding it is certain that the chances are much greater of errors of omission or commission in kitchens
affecting a large number of people.
With the end of the war it was natural that an attempt should be made to return to peace-time
standards. To Health Departments their work on housing and food hygiene seemed to be the chief war
casualties and attention was given to them. It soon became evident to sanitary inspectors visiting food
premises and catering establishments and to medical officers investigating food poisoning outbreaks that
much ground had been lost. In their efforts to bring about an improvement various methods may be
adopted and some comment on these is given below:—
1. The continuous work of Sanitary Inspectors to get premises improved and brought up to the
standards of Section 13 of the Food and Drugs Act, 1938.
2. The regular visiting and inspection by Sanitary Inspectors of all premises where food is stored,
prepared, cooked or handled.
3. The systematic inspection by the Rodent Officer of food premises for evidence of infestation
by rats, mice or other pests.
The work done under 1, 2 and 3 is unspectacular and gets little publicity. It is educational as well
as supervisory. Most progress is made by informal discussion and agreement with the persons concerned
and only where difficulty or obstruction is met or gross offences are revealed is any report made to the
Council with a view to statutory action or prosecution. In this way much is done to disseminate information
about the construction of premises, suitable equipment, correct storage of food and personal hygiene of
persons handling food. The Council decided to adopt the Model Byelaws issued by the Ministry of Food
with regard to the handling, wrapping and delivery of food and the sale of food in the open air and these
byelaws came into operation in the Borough on 19th June, 1950. Local publicity was given to the adoption
of these byelaws and caterers and food traders are reminded of them by the Sanitary Inspectors. They
form a useful guide, but by the end of the year only about 90 copies had been purchased—and there are in the
Borough, nearly 400 catering establishments, 175 premises registered for the manufacture or sale of ice
cream, 88 premises registered for the "preparation or manufacture of sausages or potted, pressed, pickled
or preserved food intended for sale " in addition to butchers, grocers, bakers, etc., shops !
4. Lectures to persons employed in food shops and catering establishments.
Short courses of lectures on the importance of personal hygiene and clean handling and storage
of food in the prevention of food poisoning are designed usually to draw attention to the personal responsibility
of each food handler. A course of three lectures was given at the Health Department during
the afternoons of 13th, 20th and 27th March and the attendances were 119, 122 and 149 on these three
days. Though approximately 700 notices of these lectures had been issued, this response was considered
to be satisfactory in view of the lectures being held during working hours. The audience, on enquiry,
expressed themselves in favour of a course of evening lectures so a course of four lectures was given at the
Health Department at 8 p.m. on the evenings of 15th, 22nd, 28th June and 6th July. Notices were issued
as before and the attendances on these four nights was 12, 12, 10 and 8.
While it must be admitted that many factors influence the attendance at such lectures no firm reliance
can be placed on them as a method of education in food hygiene.
5. Film shows.
It was thought that the poor attendance at the evening lectures might have been due to the season
of the year so a film show was arranged at the Health Department for 8 p.m. on 21st November. The
show was timed to last about 60 minutes, and the films dealt with food poisoning, flies and clean handling
of milk. Notices were issued as before and an audience of 31 attended.
With films, as with lectures, the response cannot be predicted.
6. Clean food or food hygience exhibitions.
Some sanitary authorities have organised such exhibitions usually in a local hall and lasting for
one week. Those that I have seen consisted largely of exhibits by food trade equipment manufacturers,
firms making detergents or other cleansing solutions, trade associations engaged on research in connection
with particular types of food, sections of the Ministry of Food, etc., supplemented by lectures and films.
In my opinion these exhibitions tend to be too technical for the general public. While some of the
stalls may be of interest to individual traders the exhibitions in general seem to fail to stimulate interest
among persons employed in food and allied trades.
7. Clean Food Guilds.
Some sanitary authorities in conjunction with local food traders have set up voluntary clean food
guilds. The organisation varies, but generally the idea is to lay down standards for premises, equipment
and methods and to encourage traders to comply with these standards. These guilds have met with
varying success and having no statutory authority depend wholly on the response of individual traders.
The new byelaws have indicated standards which must be applied to all and not be restricted to gnil'j
members. The report of the Catering Trade Working Party "Hygiene in Catering Establishments' and
the Report of the Manufactured Meat Products Working Party published by H.M. Stationery Office should
be read by all concerned, employers and employees. A study of these three documents should leave no one
in any doubt about the standards required.
8. Education of the General Public.
Improved food hygiene within the trade is a powerful factor in the education of the public who
compare the standards adopted in shops and catering establishments. Through the press and other publicity
the attention of the public is being drawn to the need of improved hygiene in regard to food ana
despite rationing and other restrictions there are signs that the public are slowly beginning to exercise
discrimination and to insist on reasonable standards. Judgment has to be exercised in efforts to stunujat
public interest. It is easy to say "always wash your hands after using a water closet,"but it should be
remembered that in public lavatories washing facilities may be absent and if present involve an expenditu
of 2d. or 3d. for their use; houses continue to be erected with the washing facilities separate from the wa
closet; canteens and catering kitchens exist where the only washing facility is the sink used for wasni g
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