Hygiene in catering establishments / report of the Catering Trade Working Party.
- Great Britain. Catering Trade Working Party.
- Date:
- 1951
Licence: Public Domain Mark
Credit: Hygiene in catering establishments / report of the Catering Trade Working Party. Source: Wellcome Collection.
37/56 page 35
![14. The Government should either utilise a suitable existing body or should set up a new standing committee— (a) to devise standard methods for estimating the efficiency of detergents under different conditions of utensil cleansing ; (b) to consider possible irritant action on the hands from detergents and to prescribe limits of alkalinity or other active component ; (c) to consider other possible toxic effects from detergents ; (d) to advise the appropriate Departments as to the desirability of restricting the use of proprietary detergents in catering establishments to those which comply with specified efficiency tests under practical working conditions. (Paragraph 90.) 15. Manufacturers of compound detergents should be required— (a) to specify the quantitative composition of the preparation as simply as possible ; (b) to give definite instructions on the necessary dilutions for effective detergent action under different conditions. (Paragraph 91.) 16. The attention of local authorities responsible for the supervision of catering establishments should be drawn to the requirements for mechanical dish washers, and to the need for supervision of their hygienic performance. (Paragraph 99.) 17. The existing training in hygiene of personnel] associated with the handling of food in any capacity in connection with catering should be extended and made a prominent and essential part of all courses. (Paragraph 103.) 18. The British Travel and Holidays Association should take steps to promote the unqualified acceptance of the Standard Code (where it applies) by the catering industry. (Paragraph 106.) 19. An information centre should be set up by and on behalf of the catering industry. (Paragraph 107.) 20. Local authorities should continue to take an active part in promoting educational work connected with hygiene in catering. (Paragraphs 110 and 111.) Signed : WILLIAM G. SAVAGE (Chairman). W. H. BENNETT. A. ERNEST BURDETT. P. N. R. BUTCHER. Harry W. CRANE. W. C. CROZIER. N. R. C. DOCKERAY. S. ERICHSEN. Betty C.. Hoses. HAROLD HODKINSON. JACK HOLLINGSHEAD. Roy Hoop. W. A. LETHEM. J. R. LOWENTHAL. DENIS NASH. ALLAN W. RITCHIE. E. VIVIAN ROGERS. ANDREW J. SHINNIE. E. L. STURDEE. I. N. SUTHERLAND. ROBERT SUTHERLAND. L. W. KEEN (Secretary). 14th November, 1950.](https://iiif.wellcomecollection.org/image/b32176569_0037.jp2/full/800%2C/0/default.jpg)
