The Waterbury Democrat., 1939-08-29

lation governing sanitation of places dispensing foods or beverages. This regulation authorizes local health officers to issue and post certificates of inspection which bear the inspec- ton date and an expiration date of no more than three months later. Furthermore, no establishment may display a certificate after the ex- piration date as the certificate is then void until reissued.
 In evaluating the sanitary condi- ton of any eating place, according to Messrs. Scott and Noonan, three factors are considered: CD the Sani- tary equipment, including the build ing construction, lighting, ventila- tion and arrangement of rooms for serving and preparation of food, equipment for cooking and serving food, water supply, dishwaShing faci-
 lities, refrigeration, provision for
 storage and protection of food, toilet
 facilities and disposition of waste
 material; (2) character of mainten-
 ance as to frequency and thorough
 nes of cleaning, provision of hot
 water, sanitary procedures in wash-
 ing dishes and eating utensils, up- keep of refrigerator, proper storage of food, disposition of wastes and cleanliness of toilets; (3) qualiflca- tions of proprietors and employees to handle food under sanitary condi- tions-need for washing of hands on beginning work or after visiting the toilet, and protection of food from possible contamination from nasal and throat discharges.
 The sanitary code gives specific concerning: a safe water supply for drinking and cleaning eating and drinking utensils; care and condition of water flush toilets where these are provided; proper storage of rubbish and garbage; screens during the fly season; safe storing of food, dishes and other adequate refrigeration facilities. MT. Scott and MT. Noonan declared that even though excellent is available in public eat ing places it is of little avail if the is not adequate. Ere quent inspections are needed to see if equipment is properly main- tained and used so as to safeground the public health. The sanitary code provides that except where single service equipment is in ues all glass es, dishes, and other eating utensils shall be thoroughly washed after each use by cleansing in hot water and soap and then rinsed in clean hot water, or by other process ap- proved by the local health officer. Many Connecticut communities have passed local regulations. One com- mon fault, the authors found, was the failure in many restaurants to use plenty of soap, water and "elbow grease" to clean up floors, serving counters, tables, cooking utensils and other equipment. Refrigerators often show lack of periodic thorough cleaning and garments of food handlers are not always as clean as they should be.
 The auCnorS empnaSlZe the Heeu for education along lines of personal cleanliness of food handlers and employees in eating and drinking establishments. While it is question ed whether results obtained by com- pulosy examination of food handlers justifies the expense to the public, there is a great deal to be said for voluntary examinations of food handlers to determine whether they are carriers of intestinal diseases such as typhoid and paratyphoid fever. Of equal or even more inn portance however. is education along the lines of frequent and thorough washington of hands and cleanly habits.