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(13) A suitable place, apart from the kitchen, shall be provided for
the storage of clothing, outdoor and indoor clothing being kept separete.
(14) Suitable and sufficient accommodation shall be provided for the
storage of foodstuffs with adequate lighting and ventilation.
(15) Suitable metal containers fitted with a lid shall be provided for
the storage of kitchen waste and suitable and sufficient accommodation for the storage of refuse bins either in an open yard or
in a separate part of the premises constructed for such purpose.
(16) All benches, tables and service counters shall have smooth surfaces
tree from cracks and ornamentations.
(17) All fixed shelves, tables, benches, cooking apparatus, etc., shall
be placed sufficiently far from walls to allow of ready cleansing
of the spaces behind them.
Pining Rooms.
(18) Suitable and sufficient means of lighting both natural (where
practicable) and artificial shall be provided and maintained in
good order.
(19) Suitable and sufficient means of ventilation shall be provided
and maintained in good order.
Cleansing and Methods.
(20) Adequate measures shall be taken to prevent the contamination
or infestation of food by flies, rats, mice, cockroaches and other
vermin.
(21) No cleansing of rooms shall be carried out while food is being
prepared in them.
(22) All floors shall be thoroughly cleansed at least once daily by
a wet method. The use of sawdust on floors is prohibited.
(23) The whole surface of the walls shall be thoroughly cleansed at
least four times a year and repainted where necessary.
(24) The whole surface of the ceilings shall be thoroughly cleansed at
least four times a year and repainted or distempered when
necessary.
(25) All woodwork shall be thoroughly cleansed and painted when
necessary.
(26) Windows of all rooms shall be kept clean at all times.
(27) The walls, floor and ceiling of the room used for the storage of
food shall be thoroughly cleansed at least four times a year.
All cereals, sugar and powders shall be kept in metal bins with
tightly fitting metal lids. All perishable foods shall be stored in
a sufficiently low temperature to prevent deterioration and in
such a manner as to prevent contamination.
(28) The bins used for the storage of kitchen waste and the storage
of refuse shall be emptied daily and thoroughly cleansed with
hot water both inside and out.