Domestic hygiene, Pests and Refuse
Protection against infection resulting from:
- Poor design, layout and construction of the dwelling so it is difficult to keep clean
- Access into and harbourage within the dwelling for pests
- Inadequate and unhygienic provision for storage and disposal of household waste.
- Impact on health
- From the spread of infection, allergic reactions, stress, food spoilage and nuisance.
Causes
- Access to refuse storage areas for pests and domestic animals
- Refuse not disposed of correctly
- Holes around service ducts and pipes
- Access to open drains by rodents
- Access for rodents from ill-fitting doors and windows
- Uneven and/or cracked internal walls and/or ceilings allowing access for pests
- Disrepair to external walls and roof
- HMOs are particularly vulnerable to certain kinds of insect pests.
Prevention
- Buildings maintained to prevent a build-up of dirt and dust
- Kitchens and bathroom surfaces should be cleanable and able to be maintained in a hygienic condition
- Reduction of access points into buildings for pests
- Cracks and unprotected holes filled in. Other methods used for protection if this is not possible
- Service ducting to the roof and floor spaces sealed but with suitable access for treatment
- Drain openings and WC basins sealed with an effective water tight seal
- Drainage inlets for waste and surface water sealed
- Any points in walls penetrated by pipes or cables sealed
- Holes in roof coverings, eaves and verges repaired.
- Necessary holes, such as vents, covered by grilles
- Adequate and closed storage for refuse areas
- Suitable storage for refuse within the dwelling
- Storage to be accessible to occupants but not a danger to children
- Refuse facilities should not cause hygiene problems.
Water Supply
The supply after delivery to the dwelling.
Impact on health
- Gastro-intestinal illness associated with drinking water – (campylobacter/cryptosporidium)
- Respiratory infection – Legionnaires Disease and acute Pnuemonia.
Causes
Contamination of water
Prevention
- Pipework and storage facilities provided and maintained
- Plumbing systems to meet requirements of Water Supply Regulations 1999
- Private drinking water supplies sampled and tested
- Tanks covered to prevent ingress of contamination (i.e. birds/insects etc.)
- Appropriate materials used for pipework/storage tanks/fittings
- Proper maintenance of water filters and softening systems
Flames and Hot surfaces
Concerned with injuries from:
- Burns caused by contact with a hot flame, hot objects or hot non-water based liquids
- Scalds caused by contact with water-based liquids and vapours
- Includes burns and scalds from spills during cooking or preparing hot drinks.
Impact on health
Over 200 people a year die from burn and scald injuries. About half the burn and scald injuries to young children happen in kitchens.
Causes
- Hot surfaces of 70°C or more
- Unguarded open flames – space or water heaters
- Tap water too hot – above 60°C
- No heat control taps or heat controlled mixer taps
- Anti-scald fixtures incorrectly set
- Poor layout of kitchen space, especially where the cooker is in the wrong place
- Cooking area/kitchen not far enough from living or sleeping area
Prevention
- The design and layout of the kitchen
- The location of the cooker
- The design and controls of heating appliances
- Protection from any open flame to prevent clothing catching alight
- Surfaces covered if the temperature is more than 70°C
- Hot water should be no more than 60°C in kitchens, 41°C for hand basins and 46°C for baths.
What about flats and other multi-occupied buildings?
- Risks increased with shared kitchens when people are using it at the same time.
- Cooking facilities in a bedsit need to have enough distance between them and the sleeping area.
- There should be an adequate number of electric sockets in the kitchen area to cut down the risks of scalds.
Food safety
Threat of infection from poor facilities for storage, preparation and cooking of food. Includes the lack of provision of a kitchen
Impact on health
Food poisoning ranging from mild stomach upset to death from infectious gastro-intestinal disease.
Causes
- Damage to sinks and worktops preventing thorough cleaning
- Damp affected surfaces - degrade and support growth of micro-organisms
- Humid conditions can cause rapid decay of food
- In HMOs - confusion over responsibility for kitchen cleanliness
- In HMOs - higher risk of infection where higher number of people share facilities.
Prevention
Storage
- Suitable storage for food to slow down deterioration and decomposition
- Facilities should be of adequate size for the number of occupants
- Space for food cupboards and refrigerator and freezer with appropriate sockets
- Facilities have smooth impervious surfaces for easy cleaning and maintaining in hygienic condition
- Separate shelves for different foods
- Facilities should be cool and dry and protected from direct sunlight.
Preparation areas
- Should be adequate sized sink(s) and drainer free from cracks, chips or other damage
- Hot and cold running water
- Suitable drainage for waste water
- Suitable amount of work tops, with fixed, smooth, impervious surfaces and
- easy to clean
- At least four appropriate power sockets associated with the worktop(s) as well
- as two for general use.
Cooking
- Adequate size for the household with appropriate connections for fuel (gas or electricity)
- Should be capable of being cleaned and maintained in hygienic condition.
- Floor should be sound and impervious. Allow for easy cleaning and maintaining in a hygienic condition
- Corners and junctions sealed and covered to avoid uncleanable junctions
- Wall surfaces be smooth with impervious finish and easy to clean.
- Joints between sink, drainer, worktop and adjacent wall sealed and water tight
- Layout/relationship of facilities should ease the stages of preparation, cooking and serving
- Adequate and appropriate lighting especially over the facilities
- Suitable ventilation of whole of kitchen area, especially the cooking area.