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New Zealand Medical Services in Middle East and Italy




Medical Fitness for Employment: No one will be employed in the cookhouse, or in the handling of food, who has suffered from enteric fever, dysentery, typhoid, or cholera, or who is suffering from, or is under treatment page 93 for venereal disease. Regular medical inspection of personnel handling food will be carried out by Unit Medical Officers.


Cooks' Clothing: Each cook and man employed handling food will be provided with at least three sets of washable white uniforms. These should always be worn when at work, kept as clean as possible, and changed when dirty.


Cleanliness of Hands: A hand basin, soap, and a nailbrush will always be available for the use of cooks. There will also be provided a basin of cresol solution for the frequent disinfection of the hands.


Clothing: No personal clothing or private property of men employed in cookhouses will be kept there. A proper place is provided for hanging jackets, hats, etc., at entrance to cookhouses.


Smoking in Cookhouses: Smoking in cookhouses is forbidden.


No personnel will sleep in mess kitchens or storerooms.


Only efficient and conscientious men must be employed as cooks and mess orderlies. The latter should be inspected by RMOs before going on duty, should remain on duty for seven days, and be relieved in relays.


Cleanliness of Pots and Pans: Pots and pans will be cleaned and dried immediately after use.


General Cleanliness of the Cookhouses and Utensils: The cookhouses, sinks, chopping blocks, cutting-up boards, pastry slabs, mincing machines, knives, forks, spoons, and other utensils will be kept as clean as possible when in use and will be thoroughly cleaned after the last meal of the day. All utensils when not in use will be kept in places allotted to them and will be available for inspection at any time. No accumulation of old rags, tins, etc., will be allowed in drawers or elsewhere in the cookhouses.


Care and Preparation of Food: Only food which is in the process of cooking will be kept in the cookhouse. Food for the current day's use only should be kept in the preparation rooms, and must be protected from flies.

All meat and other perishable foodstuffs must be consumed within twenty-four hours of issue. An exception is made in the case of meat treated in brine tubs, but in this case it must be eaten within twenty-four hours of cooking.

Tinned goods should be opened immediately prior to consumption. Tins should be closely inspected prior to opening.


Preparation of Vegetables: Vegetables will not be prepared in the same sink in which pots and pans are cleaned.


Food Scraps: Food scraps, vegetable peelings, etc., will not be thrown on the floor but deposited in a covered refuse bin provided for the purpose. In order to prevent used tea leaves being processed for incorporation in tea to be marketed, units will ensure that used tea leaves are burnt in their own fires.


To prevent unsatisfactory functioning of sumps, the following instructions must be strictly adhered to:


On no account will any water, dirty or clean, reach the sumps, except through the grease traps provided.


No refuse of any description will be thrown into the sumps.


Standpipes will be used for the drawing of water only. No washing of plates, hands, etc., will be carried out at the standpipes.


Economy of water at sumps is essential to assist their drainage, which is difficult in any circumstances.


Grease Traps: The layer of grease on the surface should be removed once daily and the sludge in the bottom once weekly.

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Refuse Swill Bins: The contractor will completely empty the bins and clean them to the bottom daily: in the case of swill bins, they are to be emptied three times a day after meals. The bins should be scrubbed if necessary and the surroundings kept clean. The lids of bins will be kept closed.