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52
Cleansing and Sterilisation of Utensils.
The two-sink method of washing up is that recommended in the official
publications of all responsible Government Departments, and it is designed
to replace the present unsatisfactory method in which one sink is used for
all purposes—including the personal hygiene of the staff. In the two-sink
method the first (cleansing) sink is used for cleansing in hot water containing
a detergent; the water and detergent are changed as often as they become
dirty or greasy. The utensils are then arranged in wire baskets, and immersed
in the second (sterilising) sink, where they remain for at least two minutes.
The sterilising rinse in the second sink is in clean hot water without added
detergent or chemical, at a temperature of not less than I70°F. As the
utensils are already clean, it is not necessary to empty the sink when more
hot water is added. After two minutes the baskets are removed from the
sink and stood on the draining board until dry. The purpose of the rinse
in the second sink is threefold: (i) to sterilise the utensils; (2) to raise
them to a temperature so high that they will air-dry almost immediately;
and (3) to remove dirt and detergent. Drying by cloth should be quite
unnecessary for crockery, for drying cloths become contaminated from the
hands of the driers-up. Germs do not multiply on dry surfaces ; they need
warmth and moisture and they can be assured of a plentiful supply from
unclean cloths in the wet and steamy atmosphere one associates with a
washing-up room.
Floor Surface.
All the relevant official publications by the Ministries of Health,
Education, and Food, emphasise the need for cleanliness of walls and floors
that should be "impervious to liquids and without open cracks". Adequate
cleansing of a softwood floor with open cracks is impossible, and for that
reason I included in my recommendations a suggestion that the bare wooden
floor in the dining room should be suitably covered in order to facilitate
cleansing.
During the consideration by the Council of the above Report and
Recommendations, with particular reference to the advantages of the two-sink
method of cleansing and sterilising crockery and utensils,
"The Borough Engineer and Surveyor reported that the cost of
a complete two-sink sterilising unit would be approximately £250, plus
£30 for fixing"
and submitted estimates for alternative installations.
The Council then deferred for three months the consideration of the
installation of suitable equipment for the cleansing and sterilising of utensils
in the canteen kitchen.
In December, the appropriate Committee again considered the question,
after which the Council
"RESOLVED. That the Borough Engineer and Surveyor be instructed
to arrange (i) for supplies of a suitable sanitising detergent to be available in the
(Town Hall Canteen) kitchen at all times; and (ii) for a notice to be displayed
requiring the use of such detergent, in the prescribed manner, by all caterers for
the cleansing of crockery, utensils, etc., used in the canteen."