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74
Through ventilation will be insisted upon, and this is not to
be obtained from the footway surface of the stallboard of a shop
front unless at a height of at least 12 inches from the footway
surface, and not even then, when ventilation can be had in any
other way.
The entering air should be taken from a pure and uncontaminated
source (the mouth of inlet to be not less than 6 feet above level of
ground). In all cases the air must enter without draught, and in
some cases to ensure this, the air may be required to be warmed
previous to entering the bakehouse.
(k) Dough-troughs and all other furniture and fittings must be
mounted on strong ball-bearing castors or wheels, or trestles, so as
to be readily movable for cleansing purposes.
(l) Provision is to be made for the proper storage of Hour,
potatoes, salt, and all other constituents or ingredients used in the
bakehouse, elsewhere than in the underground bakehouse itself.
Such store places must be strictly and properly kept as the bake
house itself.
(m) Properly-covered receptacles shall be provided for the
storage of all refuse matters, such receptacles to be kept outside the
bakehouse, and to be emptied and cleansed once in every 24 hours.
No refuse of any kind is to be stored within the bakehouse itself.
(n) No animals to be kept in or allowed access to an underground
bakehouse.
(o) There shall not be in direct communication with the bakehouse,
any coal or other cellar, washhouse, room, unpaved yard, or area,
which may be a nuisance or cause contamination by foul air, dust,
or dirt.
(p) The water supply of the bakehouse should be drawn from the
rising main and not from a storage cistern.