Worcester Democrat and the ledger-enterprise. (Pocomoke City, Md.) 1921-1953, 1935-06-14
SANITARY NEEDS
FOR MARYLAND
SUMMER RESORTS

DR.. K. II. Riley, Director OF tne
State Department of Health, calls at
tention to the sanitary requirements
for Maryland summer resorts, which
are as follows:
Water Supply-Wells or Springs
Location-Not within 200 feet OF
privies or cesspools. Construction
Such as to prevent entrance Of sur
face drainage. Quality of drinking
water to conform to U. S. Treasury
Department of Standards. The use
of common drinking cup is prohibit
ed. Drinking fountains to be of ap-
proved sanitary type.
Sewerage-Privies or other toilet
facilities must be of an approved type
provided with facilities for washing
the hands, and maintained in a SAM
tary condition. The use of common
towels is prohibited. The disposal Of
sewage and other wastes must be in
such a manner as not to create nuis-
ance or become a menace to health.
Premises-The premises must be
kept in neat and sanitary condition.
Inside woodwork should be painted
with oil-base paint and the floors
must be smooth and reasonably i'm
pervious to liquids. Mosquito breed
ing places in the vicinity should be
drained, filled, or oiled periodically.
Unprotected receptacles containing
water are not to be permitted to stand
on the grounds for more than "a
hours.
Garbage must be deposited in metal
cans equipped with fly-tight metal
lids and the garbage disposed of in
an approved manner. The preferable
methods of garbage disposals are by
burying or burning the material.
Receptacles for the disposal of nom
organic waste such as paper, etc, must
be maintained at convenient locations,
and the contents of these receptacles
disposed of by incarceration or other
approved methods.
An operating permit for the exist
ing year must be on display at all
times during the operation of the re-
sort.
Food-Satisfactory light and venti-
lation must be provided for all food
handling rooms. Premises where
food is prepared must be screened.
Also, wherever practical, the place
where food is served must be screen
ed or other means provided to pre-
vent access of flies to food. The uten-
sis should be of type that can be
easily cleanet. and should be washed
in an alkaline solution followed by
rinsing in running water. A chlorine
solution should be used for final rinse.
Stoves, ranges and hoods must be
maintained free from grease and clean
in every particular. Stored food must
be maintained at temperature below
so degrees F. at all times. Refriger-
ators must be properly cleansed each
day and if the refrigerator is Of the
type that is cooled by means of melt
ing ice, the drainage pipe must not
be directly connected to a sewer.
Milk and ice cream must be from
an approved source and handled in an
approved manner. Foods must be
pure, wholesome and not in any way
contaminated or adulterated, and shall
be adequately protected while on dis
play. Poisonous chemicals must not
be use in food-preparing or storing
rooms. The habits of the personnel
handling food must be neat and clean.
Bathing Notwithstanding waters
must be protected from all comfortable
sources of pollution.
Dressing rooms must be washed
daily, rinsed with an approved disin-
fecting solution and maintained in a
sanitary condition.
Bathing suits and towels must be
cleaned in boiling water or an approx
ed disinfecting solution after each use.