47; 5 Keep 6 0 Food SAFEI EATING and DRINKING UTENSILS MAY TRANSMIT DISEASE Germs may be coughed or sneezed on food, dishes and utensils_may be left on glasses, cupS, spoons and forks_may reach the dishwater from washers or food-handlers or from dishes infected by users: Faulty dishwashing is due to an inadequate supply of hot water, and in not having a large enough supply of glasses, dishes, and silverware to avoid hurrying them through the dishwashing process at mealtime: A Proper dishwashing procedure to kill germs Is : FOR HAND WASHING: Ia Scraping or pre-rinsing: 2. Washing in hot water of I0-[20*FJ to which a good detergent has been added, and which is changed frequently. 3. Rinsing to remove the film of food and detergent particles. The final: germicidal bath in hot water at I70R. or more; or in an approved chemical solution of sufficient strength: FOR MACHINE WASHING: I. The temperature of the wash water should be 1701 'F or more: 2. Soap or other detergents should be used to remove grease: 3. Rinse water should provide sufficient fresh water so that the soapy wash water will be frequently changed. ProPER DISHWASHING PROTECTS AGAINST DISEASE (This is another of a series of advertisements issued by the Department of Health in the interests of safe and clean food handling): Fhs 3
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480709.2.22.3
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New Zealand Listener, Volume 19, Issue 472, 9 July 1948, Page 11
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221Page 11 Advertisement 3 New Zealand Listener, Volume 19, Issue 472, 9 July 1948, Page 11
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