There will be few who complain of the importance of place which the subject of food hygiene has been given in recent years in the public health field, or of the striking advances which have been made. In the field of legislation, present food regulations are clearly an advance on any that have gone before ; hygienic practices and hygiene of person are covered in a way and with a completeness never previously attempted and it is difficult to see any further progress being possible in this direction, at least for some years to come. The results from the long campaign in health education have probably not reached expectations, not from want of effort on the part of those responsible but because the medium to be educated, in parts at any rate, is not an essentially receptive one. The larger and progressive concerns engaged in the preparation and packing of foods have been responsible for much that is good, particularly in instituting strict control in the places where harm can most easily be done. Not a few employ the “ no touch ” technique by workers throughout preparation if possible, and at every stage where it can be reasonably applied.
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