Engineering Technique Applied to Restaurant Sanitation

Abstract

AN analysis of recently intensified efforts of many health officials to secure better restaurant sanitation reveals (1) the fundamental soundness of an educational approach, and (2) the necessity for the immediate development and application of more effective sanitary engineering design and control of physical factors. It is not my purpose to discuss the pros and cons of the educational approach to restaurant sanitation, except to point out that one phase of a restaurant sanitation educational program requires not only a knowledge of why certain conditions are unsafe but also the ability to give sound, accurate advice on how to secure satisfactory remedies. It is not much help to the restaurant owner or to the cause of better sanitation to point out that the contact time for dish sterilization is too short, unless effective means for correcting this defect are readily available. The development of the control of environmental sanitation involves a bacteriological study of methods that will destroy causative organisms and the engineering design of equipment which will assure the necessary bacterial control. This sequence has been repeated numerous times in the past