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C.— Ventilation.
8. Ventilation should be so arranged that the circulation
of air is confined to the underground bakehouse.
9. Ventilation shall be adequate, that is to say, fresh clean
air shall be supplied constantly during working hours, so as to
provide not less than 3,000 cubic feet of air, per hour, for
each person employed, with any additional amount required for
purposes of combustion, in such a manner as to avoid the
occurrence of draught, and so that the air is sufficiently renewed
in all parts of the underground bakehouse; and by the aid of
mechanical power, where, in the opinion of the Medical Officer
of Health, such is necessary.
Provision shall be made for the removal of steam from the
underground bakehouse.
Where mechanical power is used, the fresh air shall be
taken from a height above the level of the adjoining ground of
not less than 6 feet, and be distributed to different parts of the
underground bakehouse in such a manner as to change the air
of such bakehouse in all parts.
[Note. — This will generally require the provision of a
fan. Foul air may also be extracted by means of a fan
with any aid available from gas and ventilating shafts.]
10. Arrangements for ventilation shall be such that the
temperature of the underground bakehouse from October 1st
to May 31st shall not exceed 80° Fahr., except within half-anhour
after a batch of bread has been drawn.
D. — All other Respects.
11. Proper provision shall be made for the storage of flour
elsewhere than in the underground bakehouse itself.
12. There shall be no opening into the underground bakehouse
for any purpose which will tend unduly to the admission
of dust from the adjoining street.