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20
More than half of the food handlers had to go more than 20 feet
away from where the food was handled to wash their hands. In
virtually all cases this means leaving the shop. In only 13 cases out of
81 did food handling staff have the use of a proper and separate wash'
hand basin after using the toilet, and not all of these had hot water
throughout the year. It is obvious that in the majority of small food
shops the only facility for hand washing is the domestic sink at the
rear of the building. Whether this is a proper 'wash-basin', reasonably
accessible, is a matter which the Public Health Committee will no
doubt be debating during the coming months, when a more detailed
report will be presented.
Whilst the vast majority of workers in the food distributive
trades are naturally clean and careful workers, there were a few cases
where illness and financial or domestic worries led to unsatisfactory
conditions, but no formal proceedings were necessary on account of
dirty conditions. Experience over many years, however, shows that
constant vigilance is imperative. The employees whose job it is to
maintain cleanliness in food premises are generally the poorest paid.
They do not understand fully the principles of food hygiene and are
not prepared to devote time and study to the subject. However, the
rule of scrupulous cleanliness in every detail would be sufficient to
ensure safe food but, as explained earlier, it is a rule that cannot be
enforced. It has been noted that there is a marked difference between
the very high standards set by the School Meals Service, the Hospital
kitchens, the large non-profit making Works’ canteens, and the conditions
applying in those commercial kitchens where large profits and
small expenses are the first considerations.