South Bend news-times. (South Bend, Ind.) 1913-1938, 1916-07-21
Letting the Lighthnto
Our Public Kitchens

Lux fat, LET there x light"
was the first step in the creation,
and il is the first step in regenera-
ton also If the light is only turn
ed on and kept shining in the dark
places behind dining rooms and
restaurants. both in the sense of
pitiless publicity and flooding with
sunlight. safety and cleanliness are
assured.
Another thing which will greatly
improve conditions is the carrying
out and widening of the scope of the
physical examination Of cooks. help
erS. walters and food handlers gen.
orally. initiated some months ago
by the New York city board of
health This Will protect the public
against a real and serious present
danger. as shown by the fact that
something like 10 per cent of all
those examined hiterto have shown
signs Of some form of communica-
BILE disease, ranging from tubercu-
iosis and typhoid TO catarrh and
skin diseases. If the emplOye must
be in good physical condition 10 Sc
cure a position, this automatically
places upon the employer a counter
obligation to provide conditions
which will protect and preserve this
health and vigor required. And as
fresh air, good light and spOtless
cleanliness are just as good for the
food as they are Jor the cooks, the
community would be doUbly the
gamer.
Danger from Carriers"
Incidentally it may be remarked
that one of our most disquleting
discoveries in the past decade or so
has been that a good many of those
who recover from typhoid fever still
harbor. and continue TO harbor for
years, colonies Of typhoid bacilli in
their bodies. most commonly in the
gall bladder or near the kidneys. If
these typhoid carriers are careless
or uncleanly about their toilets, SO
that their hands become soiled and
infected. any food which they han
die may convey the disease. Some
thing the same is true. though in
much more limited degree, Of the
bacilli OF diphtheria and probably
of infantile paralysis And of
course. the germs of a common cold
can be sneezed over food just as
easily as over people. and with the
same charmingly certain results.
Although these health standards
and requirements might at first
sight appear TO be something of
hardship upon the workers. as q
matter of fact they are just the re-
verse First. because the great ma
jority OF all the disqUalifying defects
and disease conditions are readily
cura BILE. most of them quite prompt
~ SO. and all that is necessary is to
postpone the examination for few
weeks To be able 10 pass it success
fully. In the second place. the in
sisting upon health standards has
always been found TO greatly i'm
prove working conditions. And
finally. and weightiest Of all the
good health of an employe is al
ways worth. at least five times as
much to him personally as it is TO
! his employer or TO the general pub
lIic. which insists upon it for its own
! protection.
Every thing which raises the bust
ness of cooking. preparing and serv-
I ing food 10 the level Of a skilled, or
| ganized trade. with good wages.
reasona BILE hours and civilized work
ling conditions. is going to be Of
great and lasting benefit 10 the pub
lie health.
Incidentally. our ideas Of the
Architecture or kitchens and serving
rooms are badly i'm need of revision.
| As hygienists have been pointing
| out for years. the ideal and proper
Dlace for a restaurant or public din
ing room is AT the top Of a building,
! instead Of the bottom. next 70 the
roof instead of down in the cellar.
II was only coordination Of indie
| cent economy. stupidity. and a sur
vivaI of our csve-dwellIng habits
/ that put them in their present posi-
/ tion in the first place.
with modern water supply and
elevator service, there is no pTac-
i4ical reason why their normal posi-
| eion should not be reversed. and
ltLus insure not merely the best Of
am and light and cleanliness Tor the
kfn-hen. sculleries and serving
ROOMS. but also complete radiance
ara.rfberarfon If the resi- of the