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These Acts do not expressly authorize the making of regulations;
but it was considered that much good would result should the Vestry
give instructions for the proprietors of bakehouses to be supplied with
a notice indicating the requirements of the Acts, and that such notice
might most conveniently bo given in the form of regulations. Those
wore accordingly issued in the following form:—
REGULATIONS FOR BAKEHOUSES.
(Factory and Workshop Acts, 1878 and 1883).
1.—Every bakehouse shall be kept in a cleanly state, and free from effluvia
arising from any drain, privy, water-closet, or other nuisance. The floors
should be carefully swept at least once every 24 hours; the sweepings
should be immediately placed in an impermeable covered receptacle, and
should be removed from the Bakehouse at not longer intervals than every
seven days.
2.—All the inside walls of the rooms of the bakehouse, and all the ceilings or
tops of such rooms, and all the passages and staircases of the Bakehouse
shall either be painted with oil, or varnished, or be lime-washed. Where
painted with oil or varnished there shall be three coats of paint or varnish,
and the paint or varnish shall be renewed once at least in every seven years,
and shall be washed with hot water and soap once at least in every six
months. Where lime-washed, the lime-washing shall be renewed once at
least in every six months. The cleansing should be done in the months of
April and October.
3.—The troughs and all the utensils used in the making of bread and pastry must
be kept scrupulously clean.
4.—A place on the same level with the Bakehouse, and forming part of the same
building, shall not be used as a sleeping-place —
(a) Unless it is effectually separated from the bakehouse by a partition
extending from the floor to the ceiling.
(b) Unless there be an external glazed window of at least nine
ficial feet of area, of which at the least four-and-a-half superficial
feet are made to open for ventilation.
5.—No water-closet, earth-closet, privy, or ash-pit shall be within or communicate
directly with the bakehouse.
6.—Any cistern for supplying water to the bakehouse shall be separate and
distinct from any cistern for supplying water to a water-closet.
7.—No drain or pipe for carrying fœcal or sewage matter shall have an opening
within the bakehouse, and every sink-waste, or other pipe used for carrying
off surface water within the bakehouse, shall be efficiently trapped and,
when practicable, shall be disconnected from any drain.
8.—Every bakehouse shall be efficiently lighted, shall be ventilated so as to
render harmless all gases and dust, and it shall not be overcrowded while
work is carried on therein.
9—The bakehouse should be used for the purposes of the trade only.
10.—No animal shall be kept in the bakehouse on any pretence whatever.
11.—No person suffering, or who has recently suffered, from any infectious
disease, should be permitted to enter the bakehouse, or take any part in
the manufacture or sale on the premises of bread, biscuits, or confectionery.
12.—The owner or occupier of a bakehouse should give immediate notice to the
Medical Officer of Health of any case of infectious disease occurring on the
same premises as the bakehouse.