Hygiene in catering establishments / report of the Catering Trade Working Party.

  • Great Britain. Catering Trade Working Party.
Date:
1951
Catalogue details

Licence: Public Domain Mark

Credit: Hygiene in catering establishments / report of the Catering Trade Working Party. Source: Wellcome Collection.

    22/56 page 20
    12. So far as practicable, left-over food should not be used again but, if it is to be used, it should be stored promptly in the refrigerator or cold room. 13. Made-up and other prepared foods should always be stored in the refrigerator or cold room without delay after preparation. To keep them at room temperature is dangerous. 14. When food is stored in the refrigerator it should be placed so as to allow air circulation. ‘Meat joints are preferably hung from hooks. The refrigerator should be kept clean and thoroughly cleaned out on the occasion of each defrosting. 15. Detergents used in connection with utensil cleansing should be suitable for the conditions existing, and should be used in correct strength. The local authority should be consulted as to the appropriate detergents to use. 16. Vermin and Flies Rats and Mice: Infestation by rats and mice is dangerous as they can spread infection to man. All practicable steps should be taken to eliminate this source of infection. It is essential— (a) to maintain the premises in thorough repair and to stop all ascertain- able means of rodent access ; (b) to ensure that all food scraps are promptly removed and the premises maintained at a high level of cleanliness ; (c) to provide impervious receptacles with tightly fitting covers for the storage of all foods attractive to rodents ; (d) to consult and seek the help of the local authority if rats or mice are found in substantial numbers. Flies, Cockroaches and other Insects: The number of flies on the premises can be materially reduced by the rapid and efficient disposal of all food scraps and by using flyproof covers for food to the fullest possible extent. Manure or refuse piles or other materials serving for fly breeding near to the catering establishment should be reported to the local authority. The presence of cockroaches and other insects in numbers is often evidence of faulty fixing of plant and of inadequate hygienic practices. Thorough cleanliness and the provision of proper food containers are important preventive measures. The local authority should be consulted if the presence of these pests continues. When insecticides are used great care should be taken to prevent the contamination of food, equipment and utensils.* 17. Measures to limit the infection of food from food handlers.t (a) No person who is suffering from a discharging wound, sores on hands or arms, discharging ears or who is suffering from attacks of diarrhoea or vomiting should take part in the handling, preparation, or serving of food in any catering establishment. (b) Members of the staff should report to the proprietor or manager if they are suffering from any of the conditions specified in (a) above, or from any other illness. (c) The proprietor (or manager) of a catering establishment should take reasonable steps to become aware of the existence amongst his staff of any of the conditions specified in (a) above or of any other illness. (d) The proprietor (or manager) of a catering establishment, as soon as he becomes aware that any member of his staff is suffering from any of the above specified conditions, should not permit such person * No recommendation is made in this Report on the detailed use of insecticides since no finality as to the best methods has yet been reached. { See paragraph 43 (1).
    digitised image 1
    digitised image 2
    digitised image 3