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September, 1958 The Health Bulletin 11 and animals. Light shall be ample to promote cleanliness. The room shall be kept clean and free of garbage, rubbish and other miscellaneous storage. (2) Floors shall be constructed of smooth concrete or equal and graded to drain. (3) Floors, walls, and ceilings shall be kept reasonably clean and free of dust, cobwebs, or other accumulations. (4) Water under pressure shall be provided in barbecue pit rooms for floor cleaning. (5) Barbecue pit rooms shall be properly ventilated by ducts, doors, or equal in order that smoke and fumes may be removed. (6) Spits, holders, or racks shall be thoroughly cleaned daily. (7) Barbecue shall not be chopped or processed in an outside pit room. (b) Barbecue Chopping Rooms: (1) Barbecue may be chopped and/ or processed in a restaurant kitchen or in a room meeting the requirements of sanitation specified for restaurant kitchens and the sanitary handling of food therein. (2) All equipment, sinks, etc. necessary for effective cleaning shall be provided. Note: Suggested layouts and designs for barbecue pits are available from the Sanitary Engineering Division. Item 17. Milk and Milk Products — "Grade A" pasteurized milk and milk products shall be used. The term "milk products" shall be construed to mean and include buttermilk, cultured buttermilk, cream, and chocolate milk. Milk and milk products shall be served in the individual, original container in which they were received from the distributor, so that the name and grade of the contents and the name of the milk distributor may be observed readily by the consumers; provided that, sanitary bulk milk dispensers which have been approved by the State Board of Health may be used if so located and so labeled that the name and grade of the contents and the name of the milk distributor may be observed readily by the consumers; provided further, that the milk dispenser may be installed in the food serving area of the kitchen if the label information required by this item is shown prominently on the menus or clip-on cards. Milk and milk products shall be stored in a sanitary manner and shall be kept refrigerated, except when being served. Bottles shall not be completely submerged in water. An exception may be made in the case of cream served with coffee, cereals, etc., as the distributor cannot deliver cream in the unit sizes that would be required. For such service, transferring to individual service units from the original bottle, or from pumps, or other approved dispensers is permissible. The mixing of cream and milk or the pouring of either into jars, bottles, or other containers for storage therein shall be prohibited. Bulk milk dispenser containers as received from the distributor shall be properly sealed, labeled with the name and grade of the contents and the identity of the distributor, and seals shall not be broken in the restaurant. Item 18.—Requirements for Employees—All employees shall wear clean outer clothing and shall be clean as to their person and methods of foodhandling. No employees shall use tobacco in any form while engaged in the preparation, handling, or serving of food. The hands of all employees handling food, drink, or utensils, shall be kept clean, and shall be washed before beginning work and after each visit to the toilet. Cooks and other kitchen help shall wear clean caps or hairnets, and coats or other special dress when on duty. Waiters and waitresses shall wear clean coats or special dress (uniforms) when on duty. Waiters and waitresses should wear some type of hair covering, such as caps, hairnets, or head bands, to prevent hair from falling into food. Before permitting any persons to work, the management shall require that each employee submit, and keep on file with the management, a medical
Object Description
Rating | |
Fixed Title * | NCHH-04: The Health Bulletin [1914-1973] |
Document Title | The Health Bulletin [1914-1973] |
Subject Topical | Public health -- North Carolina -- Periodicals. |
Subject Topical Other | Public Health -- North Carolina -- Periodicals. |
Contributor | North Carolina. State Board of Health. |
Publisher | Raleigh, North Carolina State Board of Health. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1958 |
Identifier | NCHH-04-073 |
Form General | Periodicals |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 73 |
Health Discipline | Public Health |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-04/nchh-04-073.pdf |
Document Sort | all; group-b; nchh-04 |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-04-073 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-04 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb1296443 |
Description
Fixed Title * | Page 11 |
Document Title | The Health Bulletin [1914-1973] |
Subject Topical | Public health -- North Carolina -- Periodicals. |
Subject Topical Other | Public Health -- North Carolina -- Periodicals. |
Contributor | North Carolina. State Board of Health. |
Publisher | Raleigh, North Carolina State Board of Health. |
Repository | University of North Carolina at Chapel Hill. Health Sciences Library. |
Host | University of North Carolina at Chapel Hill |
Date | 1958 |
Identifier | NCHH-04-073-0113 |
Form General | Periodicals |
Page Type | all; report/review |
Language | English |
Rights | This item is part of the North Carolina History of Health Digital Collection. Some materials in the Collection are protected by U.S. copyright law. This item is presented by the Health Sciences Library of the University of North Carolina at Chapel Hill for research and educational purposes. It may not be republished or distributed without permission of the Health Sciences Library. |
Filename | healthbulletinse73nort_0113.jp2 |
Digital Collection | North Carolina History of Health Digital Collection |
Sponsor | The North Carolina History of Health Digital Collection is an open access publishing initiative of the Health Sciences Library of the University of North Carolina at Chapel Hill. Financial support for the initiative was provided in part by a multi-year NC ECHO (Exploring Cultural Heritage Online) digitization grant, awarded by the State Library of North Carolina, and funded through the Library Services and Technology Act (LSTA). |
Volume Number | 73 |
Issue Number | 9 |
Page Number | 11 |
Health Discipline | Public Health |
Full Text | September, 1958 The Health Bulletin 11 and animals. Light shall be ample to promote cleanliness. The room shall be kept clean and free of garbage, rubbish and other miscellaneous storage. (2) Floors shall be constructed of smooth concrete or equal and graded to drain. (3) Floors, walls, and ceilings shall be kept reasonably clean and free of dust, cobwebs, or other accumulations. (4) Water under pressure shall be provided in barbecue pit rooms for floor cleaning. (5) Barbecue pit rooms shall be properly ventilated by ducts, doors, or equal in order that smoke and fumes may be removed. (6) Spits, holders, or racks shall be thoroughly cleaned daily. (7) Barbecue shall not be chopped or processed in an outside pit room. (b) Barbecue Chopping Rooms: (1) Barbecue may be chopped and/ or processed in a restaurant kitchen or in a room meeting the requirements of sanitation specified for restaurant kitchens and the sanitary handling of food therein. (2) All equipment, sinks, etc. necessary for effective cleaning shall be provided. Note: Suggested layouts and designs for barbecue pits are available from the Sanitary Engineering Division. Item 17. Milk and Milk Products — "Grade A" pasteurized milk and milk products shall be used. The term "milk products" shall be construed to mean and include buttermilk, cultured buttermilk, cream, and chocolate milk. Milk and milk products shall be served in the individual, original container in which they were received from the distributor, so that the name and grade of the contents and the name of the milk distributor may be observed readily by the consumers; provided that, sanitary bulk milk dispensers which have been approved by the State Board of Health may be used if so located and so labeled that the name and grade of the contents and the name of the milk distributor may be observed readily by the consumers; provided further, that the milk dispenser may be installed in the food serving area of the kitchen if the label information required by this item is shown prominently on the menus or clip-on cards. Milk and milk products shall be stored in a sanitary manner and shall be kept refrigerated, except when being served. Bottles shall not be completely submerged in water. An exception may be made in the case of cream served with coffee, cereals, etc., as the distributor cannot deliver cream in the unit sizes that would be required. For such service, transferring to individual service units from the original bottle, or from pumps, or other approved dispensers is permissible. The mixing of cream and milk or the pouring of either into jars, bottles, or other containers for storage therein shall be prohibited. Bulk milk dispenser containers as received from the distributor shall be properly sealed, labeled with the name and grade of the contents and the identity of the distributor, and seals shall not be broken in the restaurant. Item 18.—Requirements for Employees—All employees shall wear clean outer clothing and shall be clean as to their person and methods of foodhandling. No employees shall use tobacco in any form while engaged in the preparation, handling, or serving of food. The hands of all employees handling food, drink, or utensils, shall be kept clean, and shall be washed before beginning work and after each visit to the toilet. Cooks and other kitchen help shall wear clean caps or hairnets, and coats or other special dress when on duty. Waiters and waitresses shall wear clean coats or special dress (uniforms) when on duty. Waiters and waitresses should wear some type of hair covering, such as caps, hairnets, or head bands, to prevent hair from falling into food. Before permitting any persons to work, the management shall require that each employee submit, and keep on file with the management, a medical |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-04/nchh-04-073.pdf |
Document Sort | all; group-b; nchh-04 |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-04-073 |
Title Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/documa/searchterm/NCHH-04 |
Catalog Record link | http://search.lib.unc.edu/search?R=UNCb1296443 |
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