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By the interpretation section, 141 of the Public Health (London) Act, 1891,
"the expression 'bakehouse' means any place in which are baked bread,
biscuits, or confectionery, from the baking or selling of which a profit is
derived."
Underground Bakehouses.—Section 101 of the Factory and Workshops Act,
1901, which relates specially to underground bakehouses has "effect as if it
were included among the provisions relating to bakehouses which are referred
to in section 26 of the Public Health (London) Act, 1891." By the same
section 101 an underground bakehouse is defined as "a bakehouse, any baking
room of which is so situate that the surface of the floor is more than three
feet below the surface of the footway of the adjoining street, or of the ground
adjoining or nearest to the room, and the expression 'baking room' means any
room used for baking, or for any process incidental thereto." By the same
section it is provided that an underground bakehouse shall not be used unless
certified by the Council to be suitable for that purpose, and shall not be certified
as suitable unless the Council is satisfied that it is suitable as regards
construction, light, ventilation, and in all other respects.
On the the 30th December, 1903, the Home Secretary made an Order (No.
1157) directing that as regards underground bakehouses "five hundred cubic
feet of space to every person" shall be allowed instead of the "two hundred
and fifty" provided for workshops in section 3 of the Factory and Workshop
Act, 1901.
In accordance with these provisions, minimum requirements for underground
bakehouses were framed on general lines, and applied to each individual bakehouse
as the circumstances of the case demanded.
UNDERGROUND BAKEHOUSES.
Minimum Requirements.
(1) Cubic capacity.—At least a thousand cubic feet.
(2) Square space.—At least one hundred and fifty square feet of floor space.
(3) Height.—At least seven feet from floor to ceiling or roof.
(4) Level of ceiling or roof.—Not more than one foot below the level of the
street.
(5) Open space or area on one of 1he sides of the bakehouse or an open roof.
(6) Floor of hard, even, smooth, impervious material, and in good condition.
(7) Walls of hard, even, smooth, impervious material, and in good condition.
(8) Ceiling impervious to dust and dirt and in good condition. Any opening
in the ceiling for the purpose of passing up bread, &c., to be closed by a tightfitting
trap door and protected by a cabin hood and door or similar form of
protection.
(9) Admission of fresh air. — One or more windows or skylights opening
directly into the external air of at least twelve square feet in area, an I so made
as to be entirely opened with facility. Removal of the partition between a
front and back basement room so as to open up the bakehouse to the-remaining
window or windows, and to any open area or other open space.