Page 13 Advertisement 1

New Zealand Listener, Volume 19, Issue 468, 11 June 1948, Page 13

r 6 Keep 0 Food SAFEI KEEP FooDSTufFS PROTECTED FROM THE CUSTOMER: Disease spread by food does not always start wlth the cook or waitress: The customer may infect food by coughs or sneezes: He may have dangerous germs on his hands. Food should be stored and displayed s0 that the cus- tomer cannot handle it or spray it with droplet Infection from coughs and sneezes: Glass fronts and tops do this effectively. FROM DUST, FLIES, COCKROACHES, RATS AND MICE: These can all infect our food: Food on display should bo under glass so that dust and flies are excluded: Sweep- ing, of dining rooms and kitchens should not be done while food is being prepared and served: Storage of food must be under cover, and constant wat waged on flies, rats and mice, and vermin: FROM INFECTIOUS DISEASE AND SEPTIC INFECTIONS: By seeing that people whose daily work Is to handle food are healthy and well: Those who have infectious diseases, or have them in their homes should not handle fooda Neither should those with septic conditions of hands, Or elsewhere on the bodyi wich boils or septic pimples, or those with common colds or influenza: By leaving food- stuffs alone they protect It from infection: FROM MANUAL CONTACT : Washing hands cannot be done every time food Or drink is handled, so avoid manual contact as far as possible: Use a fork; spatula, or knife to serve or pick uP foodstuffs. Keep fingers away from the rims of cups and glasses and the food surfaces of dishes, knives, forks and spoons: (This tn the THIRD of seria8 0f advertisemonts Issued by the Departmnent of Health, in the intereata of aafe and clean food handling ) FH3: READ Design Beview MAGAZINE OF ART CRITICISM; DESIGN AND HOUSING IN NEW ZEALAND SEND YOUR SUBSCRIPTION (3/- PER ANNUM) BY POSTAL NOTE To THE ARCHITECTURAL CENTRE, Po. BOX 1628, WELLINGTON.