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153
Survey of Schools.
During the summer school term I made arrangements with the Borough
Education Officer and Head Teachers for a comprehensive survey by the
Chief Sanitary Inspector of all schools and school departments in the Borough.
Scope of Survey.
Each school and school department was inspected with regard to the
methods employed in the preparation, cooking, handling, serving and distribution
of school meals and the observance of sanitary and clean conditions
and practices in connection therewith.
Standard Adopted.
The standard of hygiene of school catering arrangements was judged in
the light of requirements contained in the Food and Drugs Act (1938), the
Clean Food Byelaws (1950) and other relevant legislation.
Results of Survey.
In general the standard of hygiene in the preparation, cooking, distribution
and serving of school meals was found to be reasonably satisfactory,
and compared favourably with the general standard found in commercial
establishments and industrial canteens. The following recommendations were
made.
Recommendations.
Not all school kitchens and washing-up rooms were equipped with
facilities for sterilising utensils and crockery so as to promote drying without
the use of cloths ; and the installation of such facilities should be adopted
when and where practicable.
Water for culinary purposes should be taken direct from the main supply,
and not from a storage cistern.
Whenever renewal of kitchen equipment is necessary, consideration
should be given to the advisability of providing stainless steel for sinks and
draining boards, and of smooth impervious plastic material for table tops where
food is prepared.
When structural alterations are contemplated attention should be given
to the siting of kitchen equipment and the coving of floor and wall junctions
to facilitate easy cleaning ; to the collection of strong smelling effluvia by the
provision of metal hoods over cooking equipment and to their dispersal by
means of ducts and extraction fans.
It was realised that the most carefully designed and equipped food
premises are not proof against the unclean or careless food handler, and for
that reason it was recognised that the most urgent need was for the health
education of all persons engaged in the preparation and service of school
meals.