Page 2 Advertisements Column 2

Lake County Mail, Issue 45, 14 April 1948, Page 2

Avoid Food Poisoning The Food handler— in the home and in the factory— should be thorough in personal cleanliness. The fingers of the food handler are the most likely way of contaminating food. Before a food handler starts work the hands should be carefully washed and dried on a clean towel kept for that purpose only. Other people eat the food prepared. They depend for safety on hand cleanliness, and the avoidance of unnecessary touching of food by workers and consumers. Food must be protected from disease germs that gain access otherwise than from hands, such as through someone coughing or sneezing over it, or by the dust in the air, or by flies and cockroaches, or by rats and mice. Any multiplication of disease germs that do gain access to food must be minimised by keeping food cool. Left overs, types of foods suited to germ growth such as custards, fillings, milk puddings, Spanish cream, cooked meats and ham, should be handled, with special care and stored in ice box or refrigerator or somehow kept cool. The warmth of the kitchen or ordinary cupboard promotes growth and invites trouble; continuous coolness is needed for safety. Thorough cleanliness , and a proper dishwashing procedure to kill germs, for all food and cooking utensils is essential to reduce the chance of food poisoning. Food containers, bins, ice chests, refrigerators, meat safes etc., require scrupulous cleanliness also. Food handlers in these ways can protect others from food poisoning. (This is the first of a series of advertisements issued by the Department of Health in the interests of safe and clean food handling). F H I