View report page

Guidance notes in Chinese, Bengali, Urdu and Spanish emphasizing the basic principles of
hygiene have been produced in an effort to assist workers with a limited command of English.
Many food premises are inadequate or unsuitable for the purpose for which they are used. This
applies not only to premises constructed before World War II but to many of the buildings built
in the immediate post-war period which have proved to be inadequate in both size and facilities.
Some of the recent buildings have also proved insufficient to cope with the ever expanding needs
of this area. Every effort is made to ensure that all new food premises, extensions, etc., are designed
to meet the needs of the foreseeable future and to facilitate as far as possible the maintenance of
hygiene standards. Plans in connection with premises of this type which are submitted to the
Director of Engineering for approval under the Building Regulations are assessed for compliance
with the Food Hygiene Regulations. Co-operation received from Architects has been encouraging
but their clients have often disagreed with suggestions particularly on size of kitchen, preferring
to use space for public areas, with the result that very modern catering units are now having to
be rebuilt and enlarged to meet the requirements of the Regulations.
86