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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    under insanitary conditions, whereby it may have become contami- nated with filth, or whereby it may have been rendered injurious to health, (e) if ttis in whole or in part the product of a diseased animal, or an animal which has died. otherwise than by slaughter; or (f) af its container 7s composed in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health. 2. APPROVED shall mean acceptable to the health authority based on his determination as to conformance with appropriate standards and good public health practice. 3. Ciosep shall mean fitted together snugly leaving no openings large enough to permit the entrance of vermin. 4, CORROSION-RESISTANT MATERIAL shall mean a material which main- tains its original surface characteristics under prolonged influence of the food, cleaning compounds, and sanitizing solutions which may contact tt. 5. EASILY CLEANABLE shall mean readily accessible and of such ma- terial and finish, and so fabricated that residue may be completely removed by normal cleaning methods. 6. Empioyer shall mean any person working in a food-service es- tablishment who transports food or food containers, who engages in food preparation or service, or who comes in contact with any food utensils or equipment. 7. EquremMent shall mean all stoves, ranges, hoods, meatblocks, tables, counters, refrigerator, sinks, dishwashing machines, steam- tables, and similar items, other than utensils, used in the operation of a food-service establishment. 8. Foon shall mean any raw, cooked, or processed edible substances, beverage or ingredient used or intended for use or for sale in whole orin part for human consumption. 9. Foop-conTact suRFACES shall mean those surfaces of equipment and utensils with which food normally comes in contact, and those surfaces with which food may come in contact and drain back onto surfaces normally in. contact with food. 10. Foop-PROCESSING ESTABLISHMENT shall mean a commercial es- tablishment in which food is processed or otherwise prepared and packaged for human consumption. 11. Foop-sERVICE ESTABLISHMENT ?? shall mean any fixed or mobile restaurant; coffee shop; cafeteria; short-order cafe, luncheonette; grill; tearoom, sandwich shop; soda fountain, tavern; bar; cocktail lounge, night club; roadside stand ; industrial feeding establishment; private, public, or nonprofit organization or institution routinely serv- 7 See p. 1, Part I.