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76
Where gas is used for cooking purposes, means should be provided for
carrying off the fumes of the gas.
Electric light should be used where practicable, so as to reduce heat as far
as possible in the kitchen—as also in the interests of cleanliness.
Proper larders and pantries should be provided for the storage of cooked
and uncooked food.
Special attention should be paid to the condition of storage cisterns, and
effectual means taken to exclude dust and dirt, &c.
In places where much work is done at least one white enamelled stoneware
sink should be provided in which to wash vegetables—indeed it would be
better if all sinks were of similar material, the advantage being that dirty
conditions are at once apparent and call for immediate attention. The objection
raised is that stoneware sinks cause crockery to be broken.
Kitchens should be adequately ventilated and the temperature should
not exceed 80 degrees Fahr. Many persons appear to imagine that cooking can
only be carried on in an extremely hot kitchen. The lack of provision for
keeping food hot whilst being served up often results in the temperature being
kept unduly high, windows being closed to prevent the rapid cooling of the
dishes.
Cupboards or other provision outside the kitchen should be available
where wearing apparel not in use may be hung.
Means should be taken to exclude as much dust and dirt from entering
underground kitchens as possible.
Proper receptacles for refuse should be provided.
Separate sanitary conveniences and lavatory basin accommodation should be
provided outside the kitchen for both sexes and where practicable for the use
of employees only.
Where lifts are used in connection with kitchens they should be cleansed
from time to time.
Staff rooms should be provided where possible and especiallv where large
numbers are employed.
In a really well-arranged kitchen many other things suggest themselves, such as
separate scullery and cold (ice) larder, separate rooms for cooked and uncooked food,
fish larder, vegetable store, dry goods store, plate room, saucepan room, &c., &c.
The Women Inspectors attend to kitchens where women only are employed, and
arrangements have been made whereby overlapping is avoided on the part of the
Workshop and Women Inspectors in respect of the kitchens where male and female
labour is employed.
The details of the work of inspection will be found on page 78, and the following
inspection card indicates how the different matters referred to above are kept under
observation:—