[Report 1972] / Medical Officer of Health, Ramsgate Borough.

  • Ramsgate (England). Borough Council.
Date:
1972
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1972] / Medical Officer of Health, Ramsgate Borough. Source: Wellcome Collection.

    36/52 (page 28)
    FOOD PREMISES There are known to be 516 premises to which the Food Hygiene (G-eneral) Regulations * 1970 apply, and there are several stalls at the Dumpton weekly market to which the Food Hygiene (Markets, Stalls and Vehicles) Regulations apply. The breakdown is shown hereunder:- Food Retainers, Grocery and Provisions, Butchers, Fishmongers, Greengrocers, Bakers and Confectioners, etc. - 220 Hotels and Boarding Houses - 90 Licensed Houses - Inns - 73 Licensed and Registered Clubs - 24 Restaurants, Cafes, Snack Bars and Fishfryers - ~]6 School Kitchens (L.E#A. and Private) - 5 Commercial and Industrial Canteens - 3 Food Factories and Bakehouses - 12 Wholesale' Warehouses ' - _ii 516 Thes-e figures have been compiled from available records* Food premises ‘do not have to be registered as such unless they are engaged in one of the activities set out in Section 16 Food and Drugs xict, 19555 that is, the manufacture, storage or sale if ice¬ cream, or, the preparation or manufacture of sausages or cooked meats, therefore the figures given must be regarded as an approximation. There are strong arguments in favour of registration or licensing of all premises where food is manufactured, stored or sold, with power to refuse or withdraw registration where premises are not satisfactory. In the present state of the law, only catering premises can be subjected to the sanction of closing where the premises are unsatisfactory, and then penalty can be exacted only by the courts • The Public Health Department is well aware of the importance of frequent visits to food premises, and food traders know they can expect a visit from an Inspector at any time. Premises are checked for compliance with the Food Hygiene Regulations, usually it is found that the management is co-bperative and appreciative of advice given, and by this procedure faults can be corrected at their onset. Difficulties arise on occasion, mainly from those whose trade is confined to the holiday season, and where inexperienced staff is employed fro the seasonal trade. This emphasises the need for a vigilant inspectorate. Contraventions of the Food Hygiene Regulations have been noted and were dealt with informally, it has not been necessary to take proceedings against anyone during the year.