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]
Catalogue details

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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    Part II CONDUCTING AN EFFECTIVE FOOD SANITATION PROGRAM A. General Consumer protection through the application of sound public health practices is a basic responsibility of public health agencies. Food sanitation is an important public health activity and usually accounts for a large share of the environmental health expenditures by modern, progressive health departments. The public is frequently more aware of the health department’s food-sanitation activity than most other environmental health programs. Therefore, a health agency is often judged by the quality of its food-sanitation program and by the competence of food-sanitation personnel. A good food-sanitation program is a tangible commodity that can be understood, and sold to an enlightened public. Citizens are vitally interested in this activity and want health agencies to do an effective job. While food sanitation and the protection of the public on a day-to- day basis must be achieved by the food industry, health agencies have a responsibility to see that the job is accomplished. Where a sound, continuous, comprehensive program is established, operators and employees are aware of its purpose and what it involves. They find that higher staff morale, better quality service, and more custom- ers are the reward for a job well done. They also find that a climate of cleanliness is an important factor in the success of any food-service enterprise. An effective food-sanitation program is not only of immense impor- tance to the public health, but also is valuable in creating and main- taining esthetically desirable conditions throughout a community. This leads to a feeling of pride and support for the activity on the part of all citizens, and on the part of the food industry, due to increased business and income. The health department also enjoys the pride, prestige, status, and recognition that follow performance of a job well done. Food-sanitation programs should be based on nationally accepted public health principles and standards. Although the purposes and