A joint Committee consisting of six members of the Royal Sanitary Institute and five members of the Society of Medical Officers of Health, Dr. Charles Porter presiding, was appointed in October, 1924, to consider the methods adopted in this country in regard to the handling of food. The report of the Committee, which has just been issued, affords interesting reading. In order to obtain information with regard to methods adopted in relation to particular foods, each member of the Committee undertook to make investigations and to prepare a monograph on some special aspect of the problem. The subjects investigated and the members taking responsibility tor the preparation of the monographs wereMeat and Meat products J. R. Hayhurst, M.R.C.V.S. FishProfessor H. R. Kenwood, C.M.G., M.B. Fruit and VegetablesJ. Fenton, M.D. Bread and ConfectioneryJoseph Cates, M.D. Milk, Ice Cream, &c.Thomas Orr, M.D., D.Sc. GroceriesSir William Beveridge, K.B.E., C.B., D.S.O. Restaurants and CafsFrancis J. Allan, M.D. Premises where Prepared Food is madeT. W. Naylor Barlow, O.B.E., M.R.C.S., L.R.C.P. Imported FoodsW. M. Willoughby, M.D. Food Regulations, Licensing and Registration of PremisesFrancis J. Allan, M.D.
British Food Journal – Emerald Publishing
Published: Apr 1, 1926