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unit was extended permitting reorganisation of the whole system of production and storage in more
hygienic conditions. The numerous food preparation premises include high-class restaurants,
grill and griddle restaurants, snack bars, industrial and non-industrial canteens and aircraft catering
establishments. Many of these units operate 24 hours of every day. The frequent changes in staff
can lower the standard of hygiene temporarily and more changes are now taking place with the
opening of additional hotels in the vicinity of the airport. Managements are anxious to meet the
standards required and their co-operation continues. The responsibility for cleaning in many
establishments is divided between the occupiers and the British Airports Authority who rely on
contractual cleaners. Similarly the Authority engage contractors for some maintenance work which
results invariably in delays in execution.
In aircraft catering establishments, cold meals immediately after preparation are placed in
cold rooms where the temperature is maintained below 50°F whilst awaiting despatch to aircraft.
They are placed in insulated metal containers and on the longer flights to maintain a low temperature
until served, dry ice is placed in containers except where galley compartments provided for containers
are fitted with refrigeration. Some later type containers are constructed with built-in refrigeration
plates which are plugged into refrigerator lines on the most modern aircraft.
Freshly cooked hot meals are placed in special portable ovens which are connected to the
aircraft electrical supply to maintain their temperature until served. This method particularly applies
to short haul flights. Otherwise mainly frozen meals are supplied and reheated in convection or
microwave ovens whilst the same types of ovens are used for the small proportion of freshly cooked
meals served.
All meals served on aircraft leaving the airport are stored and served from galleys.
Water Supply
Two companies supply the whole of the airport with mains water. Regular samples are taken from aircraft and submitted for bacteriological examination.

Modern aircraft are fitted with fixed tanks from which water is distributed to drinking points,
galleys and washbasins. These are subjected to hyperchlorination at times of routine maintenance
checks. Water is uplifted to the tanks by bowsers which are subjected to hyperchlorination weekly as
a routine. The bowsers are filled with mains water specially provided from supply points and chloramine
is injected automatically at this stage to leave at least 0.3 parts per million chlorine 30 minutes
after treatment which will ensure that the water remains pure in the aircraft tanks and pipes.
The water in the tanks becomes a mixture of varying sources and qualities as additional supplies
are taken on board at foreign stations.
A small number of the older types of aircraft rely on portable flasks for drinking water and in
addition many foreign airlines carry iced water in flasks as an additional supply. As will be observed
from the results obtained this type of supply is unreliable either by reason of ineffective sterilization
of flasks or their contamination by incorrect handling in the filling process. Airlines are notified of
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