Basic course in emergency mass feeding : pocket manual / Developed jointly by Federal Civil Defense Administration and the American National Red Cross.

  • Federal Civil Defense Administration
Date:
1957
Catalogue details

Licence: Public Domain Mark

Credit: Basic course in emergency mass feeding : pocket manual / Developed jointly by Federal Civil Defense Administration and the American National Red Cross. Source: Wellcome Collection.

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    2. Foodborne diseases can be prevented generally by— a. Meticulous personal hygiene and sanitary food han- dling practices by food workers. . Using only clean, unspoiled foods. . Maintaining clean facilities and establishment. . Protecting foods from contamination by dust, flies, vermin, rodents, and drainage. . Refrigeration of perishable foods at temperatures below 50° F. . Proper cooking and processing of foods. g. Preparing foods as close to serving time as possible and keeping them hot until served. h. Avoiding foods and preparations which require a great deal of handling. 1. Sanitary disposal of refuse and wastes. _F. Cleansing Salvage Ow Drums and Other Containers for Emergency Use in Mass Feeding * 1. In an emergency it may be necessary to use salvage oil drums or other large iron containers for cooking food in quantity. Before use as cooking vessels, these con- tainers must be cleansed, scoured, and sterilized. 2. If there is a choice of containers, choose in order of _ preference as follows: a. Those in which fuels, oils, and lubricants were stored. b. Those in which chemicals and fertilizers were stored. c. Those in which paints were stored. 3. Procedure for cleansing: a. Cut 55-gallon oil drums in half. b. Wipe out 01] and foreign matter. ce. Fill containers with water, add detergent, and boil. d. Empty soiled water. Use an ordinary household abrasive to scour thoroughly. If ordinary house- hold abrasive cleanser is not available, make a m1x- ture of sand, fine gravel, and water. Remove any foreign matter deposited in crevices or under rolled rims. e. Rinse thoroughly with hot water several times. f. Repeat the above procedures if necessary. g. To insure the cleanliness and safety of the container for use as a cooking vessel, it may finally be “blued.” e) 0 = kb