[Report 1951] / School Medical Officer of Health, Eastbourne County Borough.

  • Eastbourne (England). County Borough Council.
Date:
1951
Catalogue details

Licence: Attribution 4.0 International (CC BY 4.0)

Credit: [Report 1951] / School Medical Officer of Health, Eastbourne County Borough. Source: Wellcome Collection.

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    Holiday Meals.—Meals were served during the three school holiday periods :— Easter Summer . Christmas. Victory British Restaurant 916 3,043 609 Hampden Park Secondary School Canteen 305 750 171 4,568 1,226 Assessment for free meals was based on the following family income scale :— Number in Family Not exceeding 3 4 or 5 Exceeding 5 Children were granted free meals where the income per head of the family after deducting renty rates and insurance was the following amount or less 17s. per head. 16s. per head. 15s. per head. Miss E. C. Mulcaster, Organiser of School Meals, writes :— “The new Kitchen Dining Room at Highfield County Primary School and the Kitchen at Motcombe Infants’ School opened in September. The number of meals served to children in 1951 shows a slight increase on the previous year. It does appear that sufficient provision has been made for all children who require school meals.” The premises used for the preparation and storage of food were inspected by the medical officers and sanitary inspectors at various times throughout the year. The methods of washing up and the standards of cleanliness maintained were found to be satisfactory. Eleven schools are provided with dining halls, seven use their central assembly halls, in two the school gymnasium is used, and in one case a classroom is used for dining purposes. In the case of three schools, buildings outside the school curtilage are in use. Fourteen of the twenty-four premises where school meals are taken are provided with facilities for the sterilising, by heat, of crockery and cutlery. An adequate supply of hot water is available in all kitchens and washing-up rooms, and a liquid detergent is in general use. In a number of premises rinsing sinks are provided as well as washing-up sinks. The washing and sterilising of dish cloths, washing up mops and tea towels is satisfactorily provided for. It is satisfactory to note that wash basins with adequate supplies of hot and cold water for the use of the kitchen staff are available in most of the premises.