PREPARATION OF FOOD

Press, Volume LXXXIII, Issue 25309, 8 October 1947, Page 3

PREPARATION OF FOOD

EATING HOUSES AND PIECARTS

AMENDED REGULATIONS PROPOSED

Provision for the grading of tea rooms and eating houses is contained in proposed amended health regulations, copies of which have been circulated to those interested in Christchurch. The regulations, which are designed to cover all restaurants, eating houses, tea rooms, milk bars, and piecarts, were discussed yesterday at» a meeting of proprietors of such establishments, which was convened by the Canterbury Employers’ Association. If premises comply with the regulations, the local authority may register them as a grade A eating house or tea room. Premises that do not comply with the regulations, but have been registered in accordance with earlier regulations, may be registered as a grade B eating house or tea room. No premises shall be registered as a grade B eating house after two years rom the time the regulations come into force. Registered establishments must display a notice stating that the premises comply with the hygienic standard for a grade A or B eating house or tea room. The registration of premises is to be renewable each year, and if the local authority is satisfied that any registered premises are not complying with the regulations, it may cancel the registration, or refuse to renew it. Before any premises are registered, the local authority must be satisfied that they conform to the provisions of the regulations, except that for two years premises conforming to the previous regulations mav be registered as grade R.

Floor Space in Kitchen Several clauses in the proposed regulations lay down requirements for the preparing, handling, or serving of food in an eatmg house. Every eating house other than a tea room or a piecart must have a kitchen with not less than 100 superficial feet of floor space and walls not less than eight feet high. There must be not less than 33 superficial feet of floor space for each person employed in any kitchen or place in which food is prepared or utensils are cleaned. The premises must be maintained, as far as practicable, free from flies, mice, rats, and roaches.

Under the regulations all food must be placed in satisfactory storage each day before the premises are closed. Refrigerators are to be provided for the storage of milk, cream, butter, cooked meats, and other readily perishable foods. Uncooked vegetables are to be stored in a well ventilated and ratproof compartment, and uncooked meat in a well ventilated and flynroof meat safe or a refrigerator. Sweeping of floors may not be carried out while food is being prepared, served, or consumed except by means of a suction cleaner. Persons engaged in the handling or preparation of any food in an eating house are required to maintain their clothing and bodies in a state of cleanliness. Sufficient hot water, sinks, and other appliances must be supplied to enable all utensils to be cleaned effectively, and no utensil may be used when it is cracked, chipped, or so damaged as to make cleaning difficult. Eating houses must not be used as receiving depots for parcels or clothing. Requirements for Piecarts There are several clauses dealing with piecarts and food stalls, which must have adequate artificial lighting, an approved hot water supply, and facilities for cleaning utensils by one of the methods specified. All precooked food must have been prepared and cooked on licensed food premises. No piecart or food stall may be registered unless it has a suitable place in which to clean contrivances and utensils adequately, a refrigerator for the storage of readily perishable food, a properly constructed and ratproof storeroom or containers for the storage of food, and adequate hand washing facilities, including an ample supply of hot and cold water, soap, and clean towels.