Food service sanitation manual including a model : Food service sanitation ordinance and code. 1962 recommendations of the Public Health Service.
- United States. Public Health Service. Division of Environmental Engineering and Food Protection
- Date:
- [1962]
Licence: Public Domain Mark
Credit: Food service sanitation manual including a model : Food service sanitation ordinance and code. 1962 recommendations of the Public Health Service. Source: Wellcome Collection.
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![the primary function of theestablishment. While some public patron- age may be permitted, the operation is carried on basically as a service for persons to whom other facilities are not available. In contrast to restaurants or other commercial establishments, public patronage is not actively solicited. However, the food service operations of this group need to be, and generally are, included within the scope of the food-sanitation program. The third category of establishments is represented by those pro- viding a limited type of food service. Within this classification are private clubs, fraternal orders, societies of various types, churches, and religious-affiliated organizations. Guests may be accommodated upon the invitation of members. This category, however, does not include establishments and facilities operated by such organizations or institutions for public patronage. In cases of this type, the estab- lishment and operations should be subject to all sanitary requirements applicable to commercial food-service establishments. From the standpoint of public health significance, the limited type of food- service operations of clubs, societies, and similar organizations present problems which do not differ materially from those encountered in public and semipublic operations. Foodborne disease outbreaks have occurred and continue to occur from food served at clubs, church socials and suppers, at picnics, banquets, and catered affairs. For this reason, public health authorities should work with the community group responsible for this type of food-service operation, in order to insure the application of food protection measures. Current practice relating to this category of food service varies throughout the country. Some health agencies make no differentia- tion between private clubs serving food and drink and public food-service establishments. AI] are subject to the same permit re- quirements and public health standards. On the other hand, food- sanitation ordinances of some municipalities may exempt “private” clubs, and church-affiliated or certain educational organizations from permit or license requirements and regular sanitary supervision. When this is the case, a rather substantial segment of the population receives no official health protection in this area of food control. The fact that a club limits patronage to members only is not a valid reason to forego official supervision. Experience has shown that progressive club management welcomes official health counsel when informed of its availability. Experience also indicates that too few health agencies take an active part in the supervision of food-service operations of churches and institutions having religious affiliations. This is a serious omission. The number of persons served food by such institutions is high, and because food-sanitation principles are often not observed, the hazard](https://iiif.wellcomecollection.org/image/b32172412_0018.jp2/full/800%2C/0/default.jpg)
