Home Health Guide

Hutt News, Volume XXII, Issue 2, 23 June 1948, Page 13

Home Health Guide

FOOD HANDLING The possibility of spreading disease in any establishment handling food depends first upon the suitability of the equipment provided and then upon the knowledge, common sense and conscientiousness of the employees. Good food handlers are an asset to their employers. Bad ones are a menace not only to the concern they work for, but also to the patrons of the place. Many of our diseases are caused by germs, sometimes known as bacteria. These are small living creatures. And, like us, they .thrive best on suitable food, moisture and the right temperature, mostly a warm one. So it is vitally important first to ensure that no harmful bacteria lodge on food and, secondly, that the conditions in which the food is kept is not conducive to their breeding. Bacteria in food will grow rapidly If it is kept, even for a short time, In a warm place such as a shelf or a cupboard in the kitchen or diningroom. Some germs, when growing in food, make a very strong poison. This, when swallowed, can cause severe sickness. It is obvious that we must do everything possible to keep germs out of food. Most of the germs which cause disease come from people. They are carried about and. are inevitably left behind by people when they touch, or handle objects. The hands are the chief offenders, and the rest of the damage is usually done by drop’ets from coughing and sneezing. Diseases like diphtheria, scarlet fever, tuberculosis, typhoid, and dysentery are communicated by any contact with body discharges. That is why it is so very important 'to wash hands thoroughly before handling food and to avoid at all costs the practice of coughing or sneezing over food.