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Abstract

The size of the catering industry and the background to the problem of cleaning of crockery, etc., has been indicated. Current practices in the trade have been discussed. Manual and mechanical methods of dish-washing have been compared.

An attempt has been made to present the factors affecting the choice, use and operation of equipment for cleaning tableware, etc., used in hotels, restaurants and canteens. Criteria for the selection of equipment have been suggested.

The influence of personnel in hygienic operation of equipment has been discussed and the way in which instructions can be improved, suggested.

A recommendation has been made for a subsidized co-ordinated investigation into the whole question of washing-up equipment and procedure.

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References

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The Selection,Utilization and Hygienic Operation of Equipment for Cleansing Utensils,Crockery,Etc.,in Hotels,Restaurants and Canteens

Abstract

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