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10 5
♦
6-9 ingredients. Fresh vegetables are served three or four
times per week and fruit appears on the menu at least twice a
week.
All meat, including roasting meat, is now cooked on the day
of consumption. No reheated dishes are served.
Hygiene
The standard of hygiene in all kitchens and dining centres is
excellent.
A programme for the provision of sterilising sinks in all
centres is now well advanced and the plant for sterilising all
insulated containers before use has been introduced into the
central kitchens.
All plastic plates are being withdrawn from use and are being
replaced with china ware.
General Assistants engaged on the service of the meal have
been provided with white overalls for serving, in addition to the
green uniform used for washing up and cleaning duties.
Buildings
Improved working conditions naturally assist in protecting
the standards of the meal service and great strides have been made
in this direction.
Already two kitchens have been considerably enlarged and work
will shortly commence on a third.
In addi tion, numerou s minor alterations, such as the provision
of staff cloakrooms and store rooms, have been carried out, and
washing and toilet facilities for all meals staff have been made
available in all the meals centres.
The redecoration of all meals premises has been arranged to
take place every three years.
Physical Education in Schools
Primary
The content of the Physical Training Lesson has changed considerably
since the war, The Ministry of Education publications
"Moving and Growing" and "Planning the Programme" have helped to
stimulate a new approach.