and sometimes the dishwashing set was used for other purposes open garbage and rubbish made premises a sanitation nightmare with breeding places for flies and free picnic grounds for rats although there are still some places attempting to operate with primitive methods they are fast losing that trade for customers are learning to spot telltale danger signs and tend to judge the rest of the establishment from conditions and practices in the serving room for example turning glasses over bottles may reflect other mishandling in the preparation room and a wet glass advertises the fact that handling and germ killing treatment of utensils not of the best bubbles formed inside a glass really caused by gre and clearly over the place cleaning methods uncovered food on display probably means unprotected food in the kitchen loaded with filth and germs the flies silently warns dangerous mishandling nearly always follows incorrect story and cracked cups of hiding places for millions of jabs and refrigerated cream makes customers wonder if refrigeration of other perishable foods is hap and no one wants another person's fingers in his drink when toothpicks and straws are not directly dispensed germs from one person's fingers passed directly into the mouths of others these are only a few of the unsanitary practices which do nothing to build customer but and and are hazards to help but in this establishment as in many others you may dine with the assurance that food and service are good and the housekeeping efficient skilled management plus trained personnel make this possible looking back stage a moment healthy food handlers and clean hands come first with hand washing facilities convenient to restrooms in preparation rooms good personal hygiene is encouraged mixing type that would make it easier to adjust the water temperature water coming from a safe source reaches the establishment through a distribution system approved by health officials to prevent the transfer of germs from one person to another all utensils are cleaned and then subjected to germ killing treatment plenty of hot water enables effective cleaning procedures to be carried out and planning connections are such that there is no chance of sewage contamination equipment and utensils used in the preparation and storage of food are clean that and sanitize daily surfaces with which foods come in contact receives special attention such smooth firm surfaces are easy to clean premises free of rubbish rat proof building construction garbage stored in tight fitting containers and the use of approved insecticides help to keep the place free of germ carrying insects and rodents all food and drink are purchased from safe sources in the case of fresh meats the stamp of approval indicates processing under sanitary conditions safe sources mean less likelihood of spoilage and greater protection against many food born a neat orderly storeroom reflects good management every attempt is made to keep foods fresh and wholesome as with other foods commercially processed canned goods are inspected upon delivery and again just before  refrigeration for perishable retards the growth of germs germs which can cause food poisoning food infection or food spoiling no fresh foods are entirely free of  products thirty eight to forty degrees fresh meats around thirty six degrees and about thirty four degrees for sea foods and fresh poetry clean refrigerators with food space to allow free circulation of aid in retaining true flavors to prevent off tastes they should see foods are stored in separate compartments foods such as ground meat and potato salad are always refrigerated in thin layers so that cooling to the center will be rapid this is especially important with ground foods for a certain amount of heat is generated in grinding to avoid contamination and germ growth the grinder head is placed in the refrigerator when not in use and it is cleaned thoroughly each day cream filled pastries are ideal food for poison forming germs but again good refrigeration prevents the growth necessary to produce poisons would become overcooked and dry lower temperature is encourage germ growth hastening food spoilage and foods are kept under cover no eyestrain here in this rally lemonade kitchen the hood over the stove is connected to the kitchen ventilating system and helps carry off heat and cooking feel good ventilation means more healthful and comfortable surroundings with housekeeping made easier by preventing excessive grease and moisture condensation keeping the establishment clean is a never ending job but floor drains smoothly if any ceilings and walls and heavy equipment placed away from the walls speed up meaning operations and  in the hands of each record of the final test of operation for example if one person is careless about hygiene workers and customers could be in danger let's say the chef didn't wash his hands after visiting the restroom the germs on his but not all of them there are enough for everyone even for the fellow who failed to wash his hands certainly watch for the germs muchas germs are hitchhikers they travel on dust particles in some either and many other ways including the fingers it won't be long before these dreams catch another ri and so in a short time the unseen germs from one careless worker could be inside another human body favorit but fortunately such transfer of germs will not happen in this establishment for good personal hygiene and correct food handling up to date food handling and sanitation techniques form a chain of protection but take away one link in this chain then food poisoning food infection or many other diseases  only three among the millions who die now but it's a safe bet that like many others they will tell their friends who did town and the services