Care and Management of all Stores

Butchers Shop
This room must be well ventilated and kept clean and dry at all times. Rods supplied for hanging meat, tables and blocks for cutting and chopping, also knives, saws and choppers must be used for their right purpose. All must be cleaned after using. Meat should not be kept in store too long and must make sure that old supplies are used first. A check must be kept of all meat received and issued. In the summer meat should be covered with a muslin cloth.

Bread Store
This store should be well ventilated and have wooden racks for stacking bread (no higher than 3 layers). Keep away from wall to assure a circulation of air for keeping bread fresh. If bread is returned unfingered, cover with a damp cloth and use for the following meal. Fingered bread is kept in a separate bin (DRY) for selling purposes. Cut bread by machine for economy.

Ration Stores
This store shouldhave shelves, safes, and all must be kept clean and dry. Dried foods must be kept in separate bins. Butter and margarine kept in safes, and all other stores kept in specified places. A book must be kept for received and issued items, daily.
Note
A place for everything and everything in its place.

Vegetable Store
All green vegetables etc. must be carefully handled, and stacked on dry racks, and kept as dry as possible (bruised vegetables lose its vitamins). Potatoes must be placed on duck boards, taking special care to use old supplies first. At all times, this vegetable room and potato machine must be kept clean and tidy.