Document mpzpaYJYzDVGM2mXejDZkQG8Q

132 M. A. SHAPIRO INDUSTRIAL' SANITATION 133 preparation and serving areas of roach powders with sodium fluoride, cyanide metal polish, and so forth. In view of the widespread custom, especially in the United States, of provid - Spray.'Type Dishwashing Machines; others are in the process of preparation.35 ilhese standards are of value in identifying equipment that has been tested to @|t exacting sanitation requirements. ing cubed and crushed ice in drinking water and beverages; it is of interest to not two reports on the sanitary quality of such ice.28 Both studies report that sue ice often, fails to meet sanitary standards and is contaminated with Escherichia coli, Clostridia, micrococci, and streptococci. A suggested control method is to provide a chlorine disinfecting solution (approximately 2 p.p.m.) in which th ice is placed. B'C'* D. FOOD VENDING MACHINES : ^heuse automatic vending machines in the purveying of food has developed Iv'irapidly in the past decade. Vending machines are available that serve hot bever- Igl;,cold carbonated and noncarbonated beverages, sandwiches, and pastries, "commended ordinance and code has been published by the Department of |h; Education, and Welfare.28 The following considerations may be used as a C. KITCHEN AND KITCHEN EQUIPMENT DESIGN The Ordinance and Code prepared by the United States Public Health S :vicej`24 and adopted by the American Standards Association6 as a minimum standard whenever local regulations do not apply to the industrial food-handling establishment provides for certain materials of construction, minimum ligh - ;i'a||for the selection of automatic.food vending machines, W'-V.'-V'. wll. surfaces that come in contact with the food should be constructed of noncorrosive, nontoxic materials. All flexible piping should be non- jJpP'Lyiovi woniiut,, nixovunutouxjuicu,, eeaassiillyy culieeaalniaaLble, and remain unharmed when treated with the n- common disinfecting agents. |j|<jpding machines purveying perishable foods should be refrigerated. Their ing, and ventilation requirements. The design of kitchens is a problem in mats rials handling, batch preparation, and small quantity distribution. The design* must provide for the greatest ease in performing a large variety of tasks, usuallj in too crowded quarters. : It behooves the kitchen designer to provide sufficient space in this important should include an automatic temperature-controlled shut-off that will Sit-the machine from operating whenever the temperature in the storage |lfrtment rises above 50 F. ||p general, the design of the machine should allow easy accessibility for clean||nd disinfecting all surfaces that come in direct contact with the beverage or working area that the tasks of preparing food and washing of dishes and utensi Is may--be--accomplished--in--a_sanitary_!aanner. Separation of activities--fo< preparation, baking, and washing--is preferable to combining them in one root The location of kitchen equipment in relation to ease of cleaning is of great im;SE! portance. Too often stoves, steam kettles, peelers, and mixers are placed close t<mr'` walls allowing dirt to accumulate and providing excellent breeding and hiding>Sj places for'roaches. / -gS, PM ^Whenever disposable cups are furnished they should be stored, in protective H, and it should be possible to reload them without touching the lips or r surface of the cups. the drip receptacles in beverage vending machines should be provided with a switch that would prevent the machine from operating when the liquid in Kjceptacle reaches a certain level. The vending area of the machine should be Tables and stands should have shelves no less than six inches off the floor Fixed kitchen equipment should be sealed with impervious material to the wullfJSj! or, alternatively, kept away from the wall with sufficient space between thermtoiSf1 allow for easy cleaning. All work surfaces should be made of impervious, rionVi corrosive, and easily cleaned material. When wood is used it should remaih^jjKj* ------ ...................... ... SSHR ffljMd from dust, dirt, vermin, and possible mishandling 'by patrons by means "gcibsing gates or pans. ip-cleaning of tanks, containers, and other demountable equipment should Sptsat a central location. Whenever cleaning is accomplished at the vending `. me a.portable three-compartment sink should be provided in order to wash, disinfect all demountable equipment properly. At such points water and n^yfach|fes should be provided. disassembled fbr^cleahihg^Itecentlyr a,; Voluhtaiy,*,prgahizatibn;.representing tli public health profession, business, and industry has published a series of standard . for-Soda Fountains and Lunplieonette Equipment, Food Service Equipment, " E. W. Moore, E. W. Brown, and E. M. Hall, Sanitation of crushed ice for iced i /. Am. Pub. Health Assoc., 43, 1265-1269 (1053), V. D. Foltz, Sanitary quality of crushed`i cubed ice as dispensed to the consumer, V. S. Pub. Health Repts., 68, 949-054 (1953). " Ordinance and Code--Regulating Bating and Drinking Establishments (Recommended)) U. S. Public Health Service, Washington, 1943. j^itHi;'';\w,iopuldd haanvde dtorinbektfoomr teheet tvheenrdeiqnugirmemacehnitnseosfsfhoooudl-dhabnedslitno^rgesdtaabnldishhmanednltesd. er *or sa'e only packaged foods that were prepared at a ^"-^'"^^missaryrSirperishaBleTood'should'be coded as to place of origin and Fountain and Luncheonette Equipment, Standard No. I; Food Service Equip- .iffiPJ-^Sc-UKlard No. 2; Spray Type Dishwashing Machines, Standard No. 3. National Sanita- b^^joundation, Ann Arbor, Mich. /' SfruV^tding of Foods and Beverages, A Sanitation Ordinance and Code, Recommenda- .MffloffiKe'tEublic Health Service, U. S. Department of Health, Education, and Welfare,.1957.'