Licence: Public Domain Mark
Credit: Objects and methods of inspection / by John F. J. Sykes. Source: Wellcome Collection.
Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.
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![closets, mid urinals, and it should be ascertained tliat they are properly attended to at fre(pient intervals. In regard to Bakehouses tliey are not only subject to the requirements of workshops generally, but there are certain special requirements of which particular note should be taken. They are:—That all the inside walls and tops of rooms, ])assages, and staircases are either painted or varnislied or lime-washed. That, if the former, painted in oil of three coats and renewed every seven years and washed every six months; if the latter, limewhited at similar half-yearly intei- vals. That no place on the same level, which is part of the bakehouse premises, is used as a sleeping place, unless com- ])letely partitioned off and possessing a window nine feet square one-half opening. That there is no receptacle for excreta, or liquid, or solid refuse, within or communicating with the bake- house, and that the cistern supplies no closet directly, and generally that the bakehouse is not unfit for use or occupation. If unfit the bakehouse cannot be compulsorily closed, but the offender can be fined until it be brought into conformity with the requirements of the Act. In London and other large towns numbers of bakehouses are situated underground, a con- dition of things which entails the enclosure of cellars, yards, and areas, the consequent exclusion of light and ventilation, and the placing of refuse receptacles and solid refuse as well as drain openings within or near the bakehouse, from inability to place them elsewhere. Unfortunately the regulation of bake- houses appears only to have contemplated the pi'otection of the health of the workers therein, and to have overlooked the protection of the food, especially after it has left the ovens. Slaughterhouses.—In inspecting slaughterhouses it is necessary to ascertain that the slaughterhouse premises have been licensed by the authority, and that the license has been duly registered. You will then proceed to ascertain that water is supplied to every animal in a lair previously to slaughtering. That there is pro])er means for securing the head of cattle to avoid suffer- ing. That the ventilation, drainage, and water supply is in proper order and efficient. That the quantity of water especially is sufficient for cleansing purposes. That the walls and floor are in good repair so as to prevent absorption, and are cleansed within three hours of slaughtering. That all the internal sur- faces are hot limewashed every three months. That no dog is kept in the slaughterhouse, nor any other animal except such as is intended for slaughter. Dogs are specially excluded because they harbour a tape M'orm (ta-nia echinococcus) the cystic form of which (echinococcus hydatid) becomes parasitic in both ruminants and man. That animals are kept no longer than is](https://iiif.wellcomecollection.org/image/b24398925_0016.jp2/full/800%2C/0/default.jpg)
