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being refilled. The bar delivery tubes, which are made of plastic or nylon, together
with the bar taps are sterilised at least once a week. This is carried out by using a
sterilant which is forced into the tubes by carbon dioxide, held there for approximately
30 minutes and then run out tq waste. The tubes and taps are finally rinsed with hot
and cold water.
For large bulk supplies the beer is delivered by road tankers made of stainless steel.
Hoses connected to the tankers deliver the beer to fixed vessels in the cellar. Road
tankers, hoses and ancillary equipment are steam sterilised daily at the brewery.
Different types and sizes of vessels are used for beer delivered by this method. One type
of vessel, capable of holding 36 gallons, is made of stainless steel. Before each delivery
of beer the vessel is brushed out with a sterilant which is then left in the vessel for
approximately 30 minutes. The sterilant is then run to waste and the vessel finally
rinsed with hot and cold water and allowed to dry off. Larger vessels capable of holding
90 and 180 gallons of beer are also used. These are made of aluminium internally lined
with an epoxy resin and the method of sterilisation applied is similar to that for the
36 gallon vessels except that, in order to avoid damage to the epoxy resin lining, the
sterilant is jetted in and not brushed. In the methods of storage described the beer is in
direct contact with the interior surface of the vessel and conveyed to the bar taps by
carbon dioxide being pressurised into the beer.
A more modern development has now been introduced in which sealed sterile
plastic bags are used in conjunction with the larger 90 or 180 gallon vessels. A sealed
sterile bag is placed into each vessel in which a sterile "tank door" pierces the sealed
bag when fixed. When the bag is sufficiently filled with beer the bar delivery tubes are
connected to a nozzle on the "tank door". The beer is conveyed to the bar taps by air
being forced under pressure into the space between the inside of the vessel and the bag.
For each delivery a new sterile bag together with a sterile "tank door" is used. By using
this system the beer does not come in contact with the vessel with the result that
sterilisation of the vessel becomes unnecessary.
The classification of food premises in the Borough by trade or principal business is
shown in the following table together with the visits made to each class of premises.
There are no poultry processing establishments in the Borough.

* Regulation 16 deals with the provision of wash-hand basins for the use of all persons engaged
in the handling of food.
† Regulation 19 deals with the provision of facilities for washing food and equipment.
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