Imperial Valley press., 1932-11-17

lnCellgenC cOOperatlOn III lOOu
protection and store sanitation on
the part of grocery owners and op-
orators has resulted in a great i'm
provement in food handling during
the last decade, according to DR..
Warren F. Fox, county and city
health officer in statement sub
ritted today Health agencies"
said the doctor, "are particularly
interested in the sanitary quality
of food prepared and distributed
for sale, and also in methods to
prevent contamination of any of
the food stuffs used for human
consumption"
He then discussed the beginnings
of food sanitation in the state of
California and mentioned that the
state food sanitation act was ap-
proved March 6, 1909. Briefly this
act names the places where food
handled is to be kept sanitary, de-
fines unsanitary conditions, spe-
cities that food establishments
shall have convenient toilet or
toilet rooms, and that lavatory and
wash rooms shall be adjacent to
such toilet rooms and shall be sup
piled with soap, running water and
towels. The act also prohibits per-
sons residing or sleeping in any
room where food is prepared, pro-
duced, manufactured or sold. Like
wise. it forbids work by diseased
persons. State and local health Of
ficers are authorized tc do the
necessary work in connection with
this act.
Another step forward in food SAN
itation, was the adoption on Janu-
airy 7th, 1881, by the City Council
of Ell Centro, upon recommended
ton of the county health officer, of
an ordinance that all food estab-
lishments be required to have
permit from the local health de-
partment before operating. This
is a system that has been develop
ed and has met with success in all
parts of the country. The advan-
tages of this plan are that the
owner of the proposed food estab-
lishment, whether it be a grocery
store or otherwise, becomes ac-
ouainted with the sanitary re-
quirements he has to meet before
investing a large sum of money
and then having to make changes
or additions. Likewise, the health
department has power to revoke
a permit if sanitary conditions are
not maintained, etcetera.
1.-The grocery store owners and
operators in the City of Ell Centre
have been very cooperative" Doctor
Fox said, land our citizens can well
be proud of the sanitary conditions
in these food establishments"
Protection of Fruits and Vegetables
For example, fruits and vege-
tables are kept elevated at least 18
inches above the ground. Wash
sinks are provided for vegetables.
In some stores the difficulty OF
keeping perishable vegetables in
good condition is overcome by cool
ing them in refrigerated ice boxes.
In other stores, this difficulty is
met by the use of the water spray.
In either event, the grocer makes a
sincere effort to deliver to the con-
sumer a firm, edible product
Protection of Bakery Products
Great care is given by the grocer
to bread and other bakery products.
Protected from dust in glass cases,
the bread is usually wrapped be-
fire being delivered to the con-
sumer. In some instances, the bak
cry products do not come in con-
tact with the hands of the oper-
ator, sheet of soft paper being
used to handle the product. An al
ditional protection is afforded the
buyer in that pies, cakes and other
bakery products are frequently
wrapped in cellophane. Thus, the
menace of the fly and of dust and
dirt communicating the article in
question is largely done away with.
Protection of Meats
Meat is another article of food
that is given great care by the gro
Ger. Many of our grocery stores
have the latest in modern refriger-
ating equipment and the meat IS
kept properly cooled at all times,
Grocers who handle meat are par
ticular as to the care of that part of
their store. Ice boxes are kept clean
and sanitary at all times and no
decomposed or decayed meats are
allowed to remain therein. Hooks,
| receptacles. containers and impIe-