FOOD HYGIENE
Matthew Morris
tests some fish at
Harry’s Fish Bar
An inspector calls
Recent negative headlines about certain
takeaway meats have reignited interest in
knowing where meals come from. But most
food businesses in the borough carefully follow
hygiene rules, as Neelum Bains reports.
O
fficers in the council’s food safety team
make it their business to know what is
being manufactured and sold locally.
There are more than 3,000 food
businesses in the borough and the team carries out
routine inspections of all types – from corner shops
to restaurants, and from takeaways to large food
manufacturers that supply food on a national and
international scale. It is also responsible for investigating
complaints from the public about food they have bought
or eaten, and food poisoning outbreaks.
“Our priority is to get the borough’s food businesses to a
high standard of compliance and support them to implement
good hygiene practices,” said Matthew Morris, head of the
council’s food safety team. “Most of them are at a good
standard and are eager to learn more about how to get
even better. It is all about protecting the public, but a
14
around ealing
Summer 2014
Matthew and Nick Gohil with the
shop’s five-star rating