Foodborne illness is a major public health concern in the U.S. The CDC [Centers for Disease Control] estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety…

Appraisal of various types of manually activated and/or coin activated vending machines is discussed in this standard. The following are included--(1) introduction and definitions and discussion of various types of food and beverage vending machines, (2) general provisions including minimum requirements, alternate materials, and a classification…

A comprehensive listing of food service equipment including--(1) companies authorized to use the National Sanitation Foundation seal of approval, and (2) equipment listed as meeting NSF standards including soda fountains, spray-type dishwashers, dishwashing equipment, cooking equipment, commerical cooking and warming equipment, freezers,…

This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

This article, reprinted from "The Sanitarian" of May/June 1946, supports a resolution passed by the National Association of Sanitarians advocating the examination of food handlers and operators of food establishments on basic knowledge relating to food sanitation. (JR)

Equipment design specifications are presented relating to tables of all kinds, counters, sinks and drainboards, bins, shelves, drawers, hoods and similar kitchen appurtenances, not including baking, roasting, toasting, broiling or frying equipment, food preparation machinery such as slicers, choppers, and cutters, mixers and grinders, steam…

The new approach taken by the New York City Health Department to the problems of surveillance and maintenance of high sanitation standards in food service establishments is explained. Results of a pilot study are presented followed by the new procedures and evaluation. Future plans are then indicated. (LS)

The citations in this annotated bibliography focus on hygiene and sanitation in the preparation of food and standards for food service to the public. Materials cited can be obtained through interlibrary loan through a local library or directly from the National Agricultural Library. The bibliography was derived from online searches of the AGRICOLA…

This workshop handbook contains information and reference materials on proper food warehouse sanitation. The materials have been used at Food and Drug Administration (FDA) food warehouse sanitation workshops, and are selected by the FDA for use by food warehouse operators and for training warehouse sanitation employees. The handbook is divided…

This study determined the extent to which a course in foodservice sanitation using National Institute for the Foodservice Industry materials affected the postcourse sanitation inspection scores in selected establishments. Both experimental and control establishments had significantly higher inspection scores after the course than they had prior to…

Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…

Discusses the need for environmental health inspections in schools. Reports on the results of a survey of Clackamas County (Oregon) school kitchens, in relation to a high incidence of hepatitis A. Describes the variety of violations found and urges that schools no longer be exempt from state health division regulations. (TW)

Intended as a companion piece to volume 2 in the Method Series, Environmental Health Planning (CE 024 230), this second of six volumes in the International Health Planning Reference Series is a combined literature review and annotated bibliography dealing with environmental factors in health planning for developing countries. The review identifies…

Eight self-contained lessons present information about topics of current interest in the Food and Drug Administration. Multidisciplinary in nature, the lessons can be integrated into ongoing activities in elementary or secondary level reading, math, language arts, social studies, science, art, health, consumer education, and home economics. The…