Page 12 Advertisement 1

New Zealand Listener, Volume 18, Issue 464, 14 May 1948, Page 12

Wash yorr Hands! The fingers and hands are constantly touching the hair, noge; mouth; handkerchief; body discharges and wastes; dirty dishes and eating utensils, cups and glasses; babies? soiled napkins; etc , and they may become contaminated with disease germs of respiratory Or intestinal origin, such 88 influenza and common colds, tuberculosis, bummer diarrhoea, dysentery, typhoid fever: The hands can place these disease germe in food, Or on dishes, cutlerys and utensils: Hands must be kept scrupulously clean: Frequent wash- ing is essential for all food handlers, particularly after each visit to the lavatorya Always wash hands before touching food OC dishes; if you have to cover a cough Or sneeze Or blow your nose, again wash hands before handling food: Employers of food-handlers must provide adequate, cone venient and attractive lavatory facilities, including hot and cold water, soap, and Aata } individual clean towels. Then employees Keep 6 0 can protect their own health a8 wel Food SAFEI a8 that of customers: (Thts {8 the SECOND of 0 series 0f advertise- ments issued by the Department of Health in the intereste of safe and clean food handling)) FHZ O0 2