View report page

50
Appendix.
CODE OF STANDARDS FOR CATERING ESTABLISHMENTS
(adopted by the Council at their meeting on the 27th July, 1949).
(1) The building in which a restaurant is established shall be of
suitable construction.
(2) The kitchen shall be separate from the dining room and no food
shall be served for consumption by customers or employees in
any part of the kitchen.
(3) The kitchen shall be not less than 7 ft. 6 ins. in height throughout
from floor to ceiling and shall be of sufficient size to allow
for free passage between all apparatus.
Equipment and Construction.
Kitchen.
(4) The walls, where any food is prepared, shall be constructed to
a sufficient height of impervious material and the whole of the
walls finished with a non-absorbent cleansible material.
(5) All floors shall be finished with a smooth impervious surface and
where possible laid with a fall to a suitable trapped gully situated
in the open air.
(6) The walls, ceilings, floors, windows, doors and internal fittings
shall be kept clean and in a proper state of repair.
(7) All internal woodwork shall be properly painted to facilitate
cleansing and no wall-paper shall be used to decorate the walls
of any room where food is prepared.
(8) There shall be provided suitable and sufficient means of lighting
both natural (when possible) and artificial. Such lighting shall
be sufficient adequately to illuminate all parts of the kitchen.
(9) Suitable and sufficient means of ventilation shall be provided
and maintained in good order at all times.
(10) An adequate number of deep sinks shall be provided together
with a constant supply of hot and cold water for the proper
cleansing of plates, saucepans, dishes and other utensils. A
suitable detergent shall be used for this purpose followed by
a clean water rinse.
(11) There shall be provided a suitable lavatory basin, properly trapped,
with a constant supply of hot and cold water thereto and a
supply of soap and clean towels. Such lavatory basin shall be
placed in a conveniently accessible position between the sanitary
convenience and any room where food is prepared or handled.
(12) All water used in any process in connection with the preparation
of food shall be obtained from a main water supply or other
approved source.