HC Deb 30 November 1939 vol 355 cc286-7W
Viscountess Astor

asked the Chancellor of the Duchy of Lancaster whether he will circulate in the OFFICIAL REPORT a tabulated statement showing the classification of the personnel engaged by the Ministry of Food; the number of persons engaged in each grade or class; and the range of salaries which attach to such grades or classes?

Salary or Salary range. Nos.
£
Secretary 2,500 1
Deputy Secretary 1,953 1
Financial Secretary Unpaid 1
Assistant Financial Secretary Unpaid 1
Principal Assistant Secretaries 1,700 3
Assistant Secretaries 1,150–1,500 12
Assistant Secretaries (Temporary) 1,000 2
Legal Adviser 1,200 1
Assistant Solicitor 1,200 1
Trade and Technical Directors, etc. 1,000–1,500 75 (14 unpaid)
Directors of Finance 1,000–1,200 8 (1 unpaid)
Principals, Heads of Branches, etc. 800–1,100 41 (1 unpaid)
Other Senior Officers 650–750 4
Trade and Technical Officers 750–950 52
Trade and Technical Officers 500–750 193
Trade and Technical Officers Up to 500 315
Staff Officers, etc. Treasury scales 59
Higher Clerical Officers, etc. 86
Clerical, typing and minor grades 1,259
Chief Divisional Food Officer (Scotland) 2,200 (personal) 1 2,115*
Divisional Food Officers 1,000 19 (2 unpaid)
Deputy Divisional Food Officers 700 21
Assistant Divisional Food Officers 500 131 (1 unpaid)
Other Officers 200–400 70
Subordinate Staff Treasury scales 185
427
Food Executive Officers‡ Salary range 100–800 based on population 665†
Chief Assistants ‡ Salary range 75–700 based on population. 837
Assistants ‡ Salary range 60–480 based on population. 697
Subordinate Staff Treasury scales 6,157
8,356
Grand Total 10,898*
* These figures do not include personnel (about 480) of various Statutory Bodies (e.g. Pigs Marketing Board, Bacon Marketing Board, Bacon Development Board, Wheat Commission and Potato Marketing Board) who will be transferred to the Ministry of Food on terms which have not yet been settled.
† Excluding about 837 receiving honoraria between £50 and £150.
‡ Part time in the lower ranges.

Back to