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September, 1944 The Health Bulletin 11 1. Do not "taste" with fingers. Use a fork or spoon for that purpose. 2. The refrigerator must stay cold. Do not allow temperature in refrigerators to reach more than 50° F.. 3. Do not allow pies, pastries, or other food ready to be served, to be exposed to flics, dust, etc. 4. Do not "swat" flies on meat block, or surfaces on which food is handled. 5. Do not smoke or use tobacco while on duty. 6. Do not use apron to towel or "polish" dishes or glasses. 7. Do not "stack" perishables in refrigerator. 8. Keep surrounding premises clean to prevent fly breeding and harboring places for rats and mice. 9. Store pots, pans and other utensils above floor, and in protected place. 10. Do not allow dogs, cats or rodents in kitchen, pantry or storage rooms. 11. All persons who prepare or handle food should be scrupulously clean and should follow these suggestions. Many diseases may be spread by food or milk contaminated by coughs, sneezes or even by talking over the foock 12. If you have a cold, sore throat or the "Flu" do not work. DISHWASHER The best food, properly prepared and served, does not make a good meal unless the dishes, water glasses, silver and other utensils have been properly washed and sanitized. YOUR IOB IS IMPORTANT; observe the following rules: 1. Do not work if you have a cold, sores on hands, and if you have a prolonged cough, see your doctor. 2. You cannot sanitize glasses, dishes, silver, etc. without hot water or chlorine at the proper strength. Be sure that utensils, after washing, are submerged in hot water of at least 170° F. or in a chlorine solution of at least 50 parts per million for a period of not less than two minutes. While this 2-minute treatment is taking place, you can be preparing the next batch for sanitization. Knox Winfred Foster, son of Mr. and Mrs. Floyd Foster, Grover, North Carolina. 3. Do not spit or smoke while on duty. 4. Do not handle dishes, glasses or silver unnecessarily after they have been sanitized. 5. Keep glass racks, trays and baskets clean. 6. Keep garbage cans and premises around dish-washing equipment clean and neat at all times. 7. Do not allow food particles to harden on dishes. To do so makes your job harder Clean between prongs of fork. 8. Do not allow water in sink or dishwashing machine to become "soupy" before changing. 9. Keep your person clean and neat; wear some sort of cap to prevent falling hair. Keep fingernails clean and trimmed short. WAITRESS The highest quality foods, properly prepared, with the use of utensils properly washed and sanitized, do not make a perfect meaJ if improperly served. The handling and serving of food utensils, etc. is important. Observe the following DO'S and DON'TS.
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 | 1944 |
Identifier | NCHH-04-059 |
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 | 59 |
Health Discipline | Public Health |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-04/nchh-04-059.pdf |
Document Sort | all; group-b; nchh-04 |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-04-059 |
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 15 (image) |
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 | 1944 |
Identifier | NCHH-04-059-0189 |
Form General | Periodicals |
Page Type | all; all images; photo; article |
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 | healthbulletinse59nort_0189.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 | 59 |
Issue Number | 10 |
Page Number | 15 |
Health Discipline | Public Health |
Full Text | September, 1944 The Health Bulletin 11 1. Do not "taste" with fingers. Use a fork or spoon for that purpose. 2. The refrigerator must stay cold. Do not allow temperature in refrigerators to reach more than 50° F.. 3. Do not allow pies, pastries, or other food ready to be served, to be exposed to flics, dust, etc. 4. Do not "swat" flies on meat block, or surfaces on which food is handled. 5. Do not smoke or use tobacco while on duty. 6. Do not use apron to towel or "polish" dishes or glasses. 7. Do not "stack" perishables in refrigerator. 8. Keep surrounding premises clean to prevent fly breeding and harboring places for rats and mice. 9. Store pots, pans and other utensils above floor, and in protected place. 10. Do not allow dogs, cats or rodents in kitchen, pantry or storage rooms. 11. All persons who prepare or handle food should be scrupulously clean and should follow these suggestions. Many diseases may be spread by food or milk contaminated by coughs, sneezes or even by talking over the foock 12. If you have a cold, sore throat or the "Flu" do not work. DISHWASHER The best food, properly prepared and served, does not make a good meal unless the dishes, water glasses, silver and other utensils have been properly washed and sanitized. YOUR IOB IS IMPORTANT; observe the following rules: 1. Do not work if you have a cold, sores on hands, and if you have a prolonged cough, see your doctor. 2. You cannot sanitize glasses, dishes, silver, etc. without hot water or chlorine at the proper strength. Be sure that utensils, after washing, are submerged in hot water of at least 170° F. or in a chlorine solution of at least 50 parts per million for a period of not less than two minutes. While this 2-minute treatment is taking place, you can be preparing the next batch for sanitization. Knox Winfred Foster, son of Mr. and Mrs. Floyd Foster, Grover, North Carolina. 3. Do not spit or smoke while on duty. 4. Do not handle dishes, glasses or silver unnecessarily after they have been sanitized. 5. Keep glass racks, trays and baskets clean. 6. Keep garbage cans and premises around dish-washing equipment clean and neat at all times. 7. Do not allow food particles to harden on dishes. To do so makes your job harder Clean between prongs of fork. 8. Do not allow water in sink or dishwashing machine to become "soupy" before changing. 9. Keep your person clean and neat; wear some sort of cap to prevent falling hair. Keep fingernails clean and trimmed short. WAITRESS The highest quality foods, properly prepared, with the use of utensils properly washed and sanitized, do not make a perfect meaJ if improperly served. The handling and serving of food utensils, etc. is important. Observe the following DO'S and DON'TS. |
Digital Format | JPEG 2000 |
Print / Download PDF Version | http://archives.hsl.unc.edu/nchh/nchh-04/nchh-04-059.pdf |
Document Sort | all; group-b; nchh-04 |
Article Title | Health Education In Rocky Mount |
Article Author | Whitaker, J. A. |
Volume Link | http://dc.lib.unc.edu/cdm/search/collection/nchh/field/identi/searchterm/NCHH-04-059 |
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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