7
Storage.

Suitable storage space should be available for dry goods, and
cool safes and larders are essential for any perishable foods.
These should not be near the W.C.

When catering for large numbers, it may be desirable in
districts where gas and/or electricity is provided, to hire a
refrigerator from the local Supply Company for perishable
goods.

Cleanliness.

Scrupulous cleanliness is essential in all departments and
should be continually stressed. All food must be kept covered,
as a protection against dust and flies. The use of cracked or
chipped crockery or enamel ware should be avoided.

Cooking utensils should be well rinsed after scouring. In
cleaning aluminium, soda should not be used.

Kitchen cloths—which can be purchased most economically
by the yard and made up into the required sizes—should be
washed daily and boiled frequently. All cloths should be appro-
priately marked to ensure that they are used for the right
purpose.

Disposal of Waste.

All food trimmings, vegetable parings, bones, etc., which can
no longer be used for stock or soup should be sorted into separate
bins for disposal by the Local Authorities, for pig-swill and for
other salvage purposes.

Household bones (not fish bones) cooked or uncooked, and
however small, should be wrapped separately.