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.
17/56 (page 15)
![Adherence to this Code alone is not enough. It is of prime importance that all members of the staff (management and workers) should be imbued with and continually practise the principles of sound personal hygiene and should take full advantage of any suitable courses of instruction which are available. Note: In all the matters dealt with in this Code, the local authority should be consulted freely. Reservations to Items in the Standard Code 43. (1) Item 2. By Dr. E. L. Sturdee, Mr. P. N. R. Butcher, Dr. I. N. Sutherland and Dr. A. J. Shinnie : — “It appears to us that item 2 goes beyond what is practicable. We are advised, however, that there is much evidence that outbreaks of food poison- ing have been caused by persons suffering from diarrhoea or having infected sores or spots on the hands, arms or face, and persons with these conditions should not knowingly be employed in the handling or preparation of food. We consider that persons responsible for catering premises, if in doubt, should obtain the advice of the Medical Officer of Health whether an employee who is, or has been, in ill health can safely be allowed to work.” (2) Item 4. Some members of the Working Party consider that in item 4 of the Standard Code exposure of utensils to a temperature of not below 170°F either by water or by steam should be a specified requirement, except for certain glassware and plastics which may not withstand the heat. Some other members feel that in the absence of direct proof, there is inadequate ground for the emphasis given to the sterilization of utensils. APPLICATION OF THE STANDARD CODE 44. We recognise that establishments in the following categories cannot be expected to comply with the Standard Code as a whole and we recommend that exemption from the Code (to such extent as may be appropriate) should be granted to the establishments described in (a) to (e) below. In doing so we realise that, in the absence of precise definitions, the local authority will necessarily exercise discretion in deciding whether or not a particular estab- lishment falls within an exempted class. In the case of the category defined at (e) we are of the opinion that the small establishment of the type of the mobile van or coffee stall should be subject to the code set out in para- graph 47. (a) Small establishments of the following types and letting less than four rooms and feeding residents only:—hotels, boarding houses, guest houses, residential clubs, residential institutions, hostels. (b) Sports and exhibition ground buffets which employ no special cater- ing staff and serve mainly teas, including any ancillary preparation places. (c) Public houses and registered clubs not supplying meals prepared on the premises. (d) Premises serving only light refreshments as a smal] source of addi- tional income to the occupier. (e) Small moveable eating places including marquees. 15](https://iiif.wellcomecollection.org/image/b32176569_0017.jp2/full/800%2C/0/default.jpg)
