asked the Minister for Health if his attention has been drawn to a statement made by the manager of a leading Dublin hotel, condemning some of Ireland's hotels, restaurants and food stores for their almost complete lack of hygiene; if he will comment on this statement which came from an experienced hotel manager; and what action he proposes to take in the matter.
Ceisteanna—Questions (Resumed). - Hotel and Restaurant Hygiene.
124.
I have seen one newspaper report which implies that the speaker's remarks applied to all our hotels, restaurants, and food stores. Another report, however, would indicate that his remarks applied to some only of these. I do not know which is correct.
Since the food hygiene regulations were introduced in 1950 there has been a general and continuing improvement in the standard of food hygiene in hotels, restaurants and food stores. Nevertheless, there is still room for improvement. It is because of this that I recently set up a Food Hygiene Advisory Committee to consider what further measures should be taken in the matter of training and also the question of the education of school-children in the basic principles of hygiene and to make recommendation thereon to me.
Is the Minister aware that a trade union official representing the majority of the hotel workers has made a statement challenging the veracity of the statement made by that gentleman, and would the Minister not agree that the fault, if there is a fault, does not lie with the workers engaged in the industry?
I am aware that a protest was made by a representative of the unions. Perhaps the person speaking might have exaggerated something about which I know he has very strong personal feelings. I should like to agree with Deputy Tully when he says it is not the fault of the workers involved. These standards may not be as good as they should be but perhaps Irish people are not sufficiently conscious about hygienic matters. That is why I set up this advisory committee.