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.

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    Contents page INTRODUCTION : : , : ‘ ; ; : ili CHAPTER I. PREMISES : 1 Section A. Location and Surroundings . 1 B. Area 3 C. Lay-out of Premises 3 (a) General Plan 3 (5) Sanitary Accommodation an eensedes ji D. Constructional Details . 8 (a) Floors 8 (b) Walls 10 (c) Ceilings 12 (d) Doors, Stairs, Windows a Lifts ys (e) Ventilation 14 (f) Lighting and Lighting ee 15 (g) Water Supply and Hot Water Apparatus . if (h) Rats, Mice and Insects 20 CHAPTERII. EQUIPMENT : : 29 CHAPTER TDI. (PRACTICES : ae 2 ; 34 Section A. Welfare and Conduct of Staff. : 34 B. Health of Staff. ; ; 38 C. Engagement of Staff and Allocation of Duties . 39 D. Accidents and their Prevention . ; é 40 E. Storage of Food and Use of the Refrigerator . 43 F, Preparation of Food (including Re-heated and Made-up Dishes) . : : : ‘ a2 G. Displaying and Serving Food . . : 56 H. Storage and Disposal of Swill, Waste and Rubbish 60 I. Washing-up . : ; f 61 J. Cleaning of Premises and Equipment. . : 69 A FINAL WORD. é é : : : ; 74 APPENDIX. The Food Hygiene (General) Regulations 1960 . 75 Vv