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During the year under review further steady but unspectacular progress has been made in
securing improvements of all kinds in restaurants, cafes, public houses and staff restaurants
throughout the City. Much time and effort has been spent on new catering premises which have
been adapted or constructed during the year, particularly those forming an integral part of new
office blocks. It has been felt that these new catering facilities were of paramount importance
and a great effort has been made to ensure that the design of the kitchen and ancillary rooms
and the arrangements generally will provide a satisfactory basis for the preparation and serving
of food under hygienic conditions.
The magnitude of the problems involved in dealing with these new catering establishments
is not generally realised, not the least of the difficulties being the inadequacy of floor space
in the kitchen and other functional rooms. There is no doubt that because of the high level of
rents within the City, the caterer must be able to accommodate a given number of customers, and
the provision of an economic seating capacity is often the first decision made in planning a new
establishment. The space then left over must be put to the best possible use for the kitchen
and stores, etc., irrespective of the fact as to whether the space is the wrong shape or right
size. These are not criticisms of the catering industry but merely indicate the very complex
problems which have to be solved, even when dealing with new premises.
Technically the most insistent and difficult problem which has confronted us, both in our
discussions in relation to new buildings and the improvement of existing establishments, is the
provision of suitable and sufficient means of ventilation. As indicated in previous reports, the
standards generally advised and accepted in the past have, in practice, proved to be too low.
Furthermore, ventilating plants seldom reach their theoretical standard of efficiency, and the
problem is aggravated by the fact that Ventilating Engineers frequently are not given a free hand
in the design of plant nor in many instances is their advice asked for or taken. Often they do
no more than quote to the specification of some unqualified person.
Whilst ensuring that the ventilating arrangements of kitchens will be efficient and secure a
reasonable degree of comfort for the staff working therein, it is essential to avoid any nuisance
arising from noise or smells. Both these factors have proved to be very troublesome, and past
experiences have enabled us to make recommendations regarding new installations, such as the
terminal points of exhaust ducts, etc., and the positioning and housing of exhaust fans, which
we hope will prevent, or at least minimise, complaints about the many plants which are at
present being installed.
On the credit side, perhaps the greatest improvement effected is the sustained reduction
both in the number and extent of verminous infestations of all kinds. For instance, a few years
ago it was not unusual to find evidence of cockroaches or steam flies, etc., in the kitchens and
serveries of City restaurants. Now, due to structural improvements and to such measures as the
use of insecticidal lacquers, any infestation is becoming the exception rather than the rule.
Likewise, rat infestation of City restaurants, once very prevalent, is now under control to such
a degree that the presence of a single rat causes more consternation than did a heavy infestation
a few years ago. This encouraging position has been achieved by improvements in structural
conditions, and the efficiency and vigilance of the Rodent Officer and his operatives.
It is interesting to note that notwithstanding the many written notifications of the infringement
of statutory requirements, and the extensive and numerous improvements effected during
the course of the year, recourse to legal proceedings has not been necessary in a single
instance. Legal proceedings were, however, instituted against an employee in a City snack bar
who sold to a customer a portion of veal and ham pie containing a fingerstall which had come
from his own finger. In this instance the defendant pleaded guilty. He was given an absolute
discharge and ordered to pay five guineas costs.
It is also encouraging to report that after many years of patient struggle and persistent
endeavour, the provision of suitable washing facilities for the use of staff engaged in the preparation
and service of food is now being accepted and recognised as an essential prerequisite
of any satisfactory hygiene routine. It has always been easy to arrange for the installation of
wash hand basins complete with running hot and cold water, but it was rather more difficult to
ensure that clean towels, soap and a nail brush were available, that basins were kept in a clean
condition, and that they were not used for culinary purpose. The insistence on the display of
suitable notices drawing the attention of the staff to the importance of washing their hands
after the use of the sanitary convenience, helped in emphasizing to all concerned the necessity
of providing and maintaining these amenities. The availability of free washing facilities in the
City Corporation's public conveniences undoubtedly assists in the focussing of public attention
on this vital aspect of personal hygiene.
Whilst the trade as a whole has been co-operative in arranging for the execution of essential
works and the installation of new equipment, etc., it is still felt that too frequently the proprietors
and managers consider their responsibility is over when capital expenditure has been
undertaken. In many instances the improvement in the standard of cleanliness is not commensurate
with the cost and extent of the work carried out. It is often found the management do not
take a direct and active interest in the maintenance of cleanly conditions and the observance of
hygienic practices. Frequently they are pre-occupied with unskilled routine duties which could
be carried out easily by subordinate staff. In other words, because of staff shortages and difficulties,
the management tend to do anybody's and everybody's job but their own.
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