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doors leading to the playground rather than the internal doors, the
children would pass the washbasins on their way out. Or rather I
should say they might pause at the basins in order to wash their hands.
I am happy to say that as a result of your interest many schools
ire now installing a supply of hot water to the basins and providing
suitable towelling. And, what is more important, the children are
being trained to use these facilities.
SCHOOL MEALS.
We have seen that school meals were first introduced for those
very under-nourished children who were unable to take advantage
of the instruct: provided for them by the earlier Education Acts.
Meals are now available to all as part of the educational system however,
and I fee it every effort should be made to serve these in as
attractive surroundings as possible.
It is unfortunate that often school halls have to be used as dining
rooms—maybe ore the dust raised by the last P.T. period has
settled. Formica type table tops are both pleasant and hygienic, but
where the old line-covered tables have to be used tablecloths would
add much. A lot can be said both for and against the cafeteria system
of serving meals. Whilst this may be administratively easier where
large numbers are concerned, I think there is much to be said for the
family table system which can be used to develop good table manners.
It also help in that the food is not eaten so quickly.
I know that you are anxious to provide a kitchen to each school
so that cooked food does not have to be carried to various dining
centres losing much in the process. I realise that here again lack of
money is a determining factor. During the period of meat rationing
there was perhaps some excuse for the fact that meat was invariably
cooked the previous day, carved whilst cold and then reheated. I do
hope that with ending of rationing Cooks will be encouraged to
cook meat on the day of consumption, since it is far more appetising
this way.
The hygiene of the kitchens is a matter which interests me closely.
Members of the kitchen staff receive careful medical examination,
including appropriate blood tests, before appointment and the importance
of reporting sick in the event of any gastro-enteritis is constantly
emphasised. The absence of any trouble from food infection
during the year is a matter for congratulation, but depends upon the
ceaseless vigilance of the Supervisors and the necessary observance
of hygiene by other members of the kitchen staff.
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