Food Establishment Sanitation in a Municipality

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Abstract
Food inspection in a municipality has developed into a comprehensive field requiring knowledge of the causes of food poisoning and food infections and utilizing all of the sciences practiced by public-health officials in preventing these illnesses and in maintaining the food establishment in a clean condition. The corrective measures employed include educational methods in the main. The cooperation of all public-health, industrial, and lay agencies is of importance in this educational procedure. Economic aspects of food control, while desirable, should be given secondary consideration over those of more public-health importance. Record keeping should be simple; punch cards and sorting machines are recommended where the numbers of records warrant. Assignments by census tracts should be made, keeping pace with the best health-department practice. Only personnel adequately trained in bacteriology, chemistry, and sanitary engineering should be employed for food-establishment inspections. In-service training must be continued regardless of the basic training of the employee. In food-establishment inspection, as in all public-health work, the population of the community should be studied. Procedures that are to be employed to prevent food poisoning and undesirable conditions in food establishments should fit in with the temperament of the community. A health-conscious community will usually respond to educational methods sponsored by the health department. The procedures mentioned are those that can be adopted in a moderately large community or modified for smaller communities.

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