Clean catering : a handbook on premises, equipment, and practices for the promotion of hygiene in catering establishments.

  • Great Britain. Ministry of Health.
Date:
1963
Catalogue details

Licence: Public Domain Mark

Credit: Clean catering : a handbook on premises, equipment, and practices for the promotion of hygiene in catering establishments. Source: Wellcome Collection.

    27/112 (page 19)
    Washing-up (if done by hand) requires at least four sinks—two for the pan-wash and two for the crockery and cutlery. (Washing-up is considered in detail on pages 61 to 68.) Drains Drains should be adequate to remove all waste water without risk of flooding. Normal sized house drains are 4” in diameter. These are large enough to deal with a considerable flow of drainage and may be suitable for some catering establishments; but as certain types of equipment (e.g. cookers, potato-peelers, service counter equipment, cold stores) as well as sinks and dish-washing machines, require drainage it is possible that some catering establishments will need 6” drain pipes. All drainage, wherever in- - Stalled, is subject to inspection and approval by the local authority, and the public health inspector must be consulted if it is thought that any alterations may be desirable. Grease traps are valuable because they prevent grease from congealing in the drain pipes. The grease tray should be removed regularly and washed out. Many establishments have channelling covered with steel grids round the grease-producing areas. The tops of these grids and the channels themselves are likely to become muck-traps unless they are very regularly cleaned. They are difficult to clean. Drainage should be adequate to remove all waste water without risk of flooding or pooling at gully traps and Figure 4 shows how channelling can be dispensed with. Where channels are absolutely necessary they should be sited in positions where grids are unnecessary. Remote establishments. Wholesome water piped to indoor taps is not available in some villages, hamlets and isolated buildings in the country, and there are many small and remote catering establishments where the cost of installing a piped supply would be unwarranted by the amount of trade. Special precautions should be taken to see that the water consumed by the customers is wholesome: water used in cooking, pastry-making and prepar- ing cold drinks should be boiled before use ; the receptacles used for carrying and storing water should be scrupulously clean, covered to prevent con- tamination by insects or air-borne refuse, and frequently inspected; the water used for washing-up and for cleaning cooking utensils and surfaces should be purified by the addition of a suitable chemical. The advice of the local health department should be sought on these and other measures appropriate to the particular circumstances.