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75
Again, it has been found that very few of the bakers wear
overalls—clean or otherwise—although this is a simple sanitary
precaution which cannot be compensated for by the most perfectlyequipped
bakehouse.
Flour stores have been provided in connection with most of the
bakehouses, but one quite frequently finds the bakehouse encumbered
with stacks of Hour sacks which not only encroach seriously upon the
cubic space of the bakehouse, but are a source of dirt and dust most
undesirable in a work-placc devoted to the preparation of food for
human consumption. One of the grossest instances of misuse of
bakehouse premises I have yet come across I reported in 1909. Some
preserved plums and cherries had been set to drain into the pan of a
w.c. which was choked and full of faeces and filth.
TEMPERATURE AND VENTILATION.
Facilities for efficient ventilation are present in all the bakehouses,
but owing to the necessity of maintaining a high temperature in the
bakehouse during the time the dough is “rising,” permanent ventilation
becomes a misnomer. Sacks and other obstructions are placed
over any openings provided with a view to admitting fresh air to the
bakehouse.
A temperature of not less than 70° F. is desired at this stage, and
even the rapid opening and closing of a door to admit an inspector is
then keenly resented. It will be seen from the tables that temperatures
considerably in excess of the requirements of the manufacturing
process were not infrequently observed. Structurally, the facilities for
ventilation in bakehouses are generally sufficient. In the case of
underground bakehouses, provision for through ventilation was
insisted upon in all instances, and very considerable structural
improvements were effected in this class of bakehouse in order to
comply with this requirement.