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102
In view of all the facts, and in order that the present underground bakehouses may
be brought up to such a standard as would justify the Council in granting certificates
for their continued user as such, we suggest that the occupiers or owners should be called
upon to conform to the following requirements, in the interests of public health and the
well-being of the operatives therein employed.
Suggested Requirements.
Construction.
1. Floor space. To be not less than 200 superficial feet.
2. Height. To be not less than 7 ft. 6, in.
3. Capacity. To be not less than 1,500 cubic feet.
4. Floor. To be constructed of hard, smooth, durable and impervious material.
5. Walls. To be constructed of material with a surface smooth, hard, durable,
and, where practicable, impermeable to damp.
6. Ceiling. To have a surface smooth, durable, and impermeable to dust and
damp.
7. Access. To be by a suitable staircase adequately lighted and ventilated,
spective of any means of access from the shop.
8. Light. The bakehouse to be efficiently lighted by daylight obtained by means
which shall exclude the entrance of dust and dirt.
9. Ventilation. The bakehouse to be adequately ventilated, and, where necessary, by
permanent inlet and outlet tubes with openings so placed as to
prevent the entrance of dust and dirt.
When natural ventilation is not effective, or is insufficient, ventilation
by artificial means must be provided.
" All Other Respects."
10. Flour store. Proper provision to be made for the storage of flour elsewhere than
in the bakehouse.
11. Sanitary Free access to be provided to suitable sanitary conveniences.
conveniences.
12. Cellars, etc. No coal or other cellar, or room, or wash-house, or area, or unpaved
yard, which may cause contamination by foul air, dust or dirt,
to be in direct communication with the bakehouse; unless, in the
case of a cellar, protected by a close-fitting door and adequately
ventilated.
13. Water supply. Provision should be made for the water supply to the bakehouse being
taken from the rising main.
14. Drainage. Every soil pipe passing through, or drain under, the bakehouse or flour
store to be gas and water-tight.
15. Dough troughs. These and other fittings of the bakehouse must be so arranged as to
allow of the whole of the floor and walls of the bakehouse being
periodically cleansed.
Note.—In determining whether a certificate shall be granted in respect of any
particular premises, the Council will take into consideration any possible
liability to flooding which may exist at such premises.
We ask the Committee to obtain the Council's sanction to the above requirements,
for our guidance in dealing with each case, and we deem the matter urgent, in order
that sufficient time may be given for compliance therewith before a certificate is granted.
It should be remembered that many requirements as to sanitation apply to underground
bakehouses equally with other factories and workshops, but we have not considered
it necessary more particularly to refer to these provisions.
We desire also to point out that the requirements suggested by us only very indirectly
refer to the user of the bakehouse.
The question of the necessity for bye-laws regulating such user should in our opinion
receive the attention of the Committee.
We append a list of the bakehouses arranged according to Wards.