HL Deb 24 April 1975 vol 359 c1136WA

asked Her Majesty's Government:

  1. (i) what are the regulations governing the provision of washing-up equipment and basins for glasses in restaurants and public bars, and of hand basins;
  2. (ii) whether they consider the requirements excessive;
  3. (iii) whether the regulations are being strictly enforced throughout the country;
  4. (iv) the approximate cost to the catering industry of bringing all bars up to the standard laid down.


The Food Hygiene (General) Regulations 1970, among other things, require restaurants, public houses and other food premises to be provided with

  1. (a) suitable and sufficient sinks or other suitable facilities for washing up;
  2. (b) suitable and sufficient wash-hand basins for the use of food handlers. These must have an adequate supply of soap or other suitable detergent, nail-brushes and clean towels or other suitable drying facilities;
  3. (c) hot and cold water or hot water at a suitably controlled temperature. Cold water only, however, is required for a sink which is just used for washing drinking vessels with a suitable bactericidal agent.

Similar requirements have been in force since 1955. Responsibility for enforcing the regulations within each district is laid on the local authority. Today, no catering establishment should be inadequately equipped.