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13. Keep dustbins and refuse accumulations
covered and protected from flies and
vermin.
14. Keep all containers, cooking utensils,
crockery, glassware and cutlery clean and
in sound condition.
15. Polishing cloths used for cutlery and
glassware should be kept clean and
frequently boiled.
16. Discourage customers, so far as possible,
from bringing dogs into premises where
food is on sale. If the customer will
not co-operate, insist on the dog being
kept on its lead.
Hygiene Standards for Methods
17. Do not handle or expose to contamination
those surfaces of glassware, crockery
and cutlery which come into direct
contact with food, drink or the mouth.
18. Scald or otherwise sterilise all receptacles
for milk, and plates or dishes upon which
food is stored.
19. Use washing-up water as hot as possible and
change it frequently. The addition of
washing-up powder or liquid is of great
assistance in securing cleanliness and
safety. After washing, crockery and
cutlery should be rinsed in very hot water.
20. Use dish mops in preference to dish cloths
and boil them frequently.
21. Where practicable, don't dry up crockery -
allow it to drain and dry in a draining
rack.
22. Remember constant vigilance is the price
of safety.
In addition to the above basic principles, specific
points relating to each particular trade are added when the
codes are distributed to particular food traders. The Council
decided to print approximately 10,000 copies of the Codes of
Practice for distribution.
(b) Food Hygiene Exhibition
As part of the Clean Pood Campaign a Pood Hygiene
Exhibition was held in the Town Hall from 24th to the 29th
July, 1950, and it is estimated that over five thousand persons
attended.
The opening ceremony was performed by His Worship the Mayor,
and was attended by officials of the Ministry of Health and the
Ministry of Pood, Medical Officers of Health of several of the
Metropolitan and other boroughs, local doctors, and representatives
of various business interests. The Exhibition was also visited
by the Parliamentary Secretary and the Assistant Secretary of the
Ministry of Food.
The main stands were provided by the Ministry of Agriculture
and Fisheries and a number of smaller stands by the Central
Council for Health Education, all without cost to the Council.
They related to sources and conveyance of germs, hygiene in
food handling, and prevention and investigation of food infection.