Hygiene, dental and general . 1/ 3 iQUDBu FOOD CONTROL 225 Two factors not mentioned in such a score card but of ex-treme importance in food sanitation at restaurants and hotelsare the physical examination of food handlers and the methodof dish washing. A waiter or food handler who is tuber-culous or who is a typhoid carrier may infect food preparedin the most cleanly kitchen. The case of one such carrier, Typhoid Mary, has become famous. No person harboringthe germs of typhoid or any other infectious disease should beallowed to handle food. The startling discoveries of , showing how
Hygiene, dental and general . 1/ 3 iQUDBu FOOD CONTROL 225 Two factors not mentioned in such a score card but of ex-treme importance in food sanitation at restaurants and hotelsare the physical examination of food handlers and the methodof dish washing. A waiter or food handler who is tuber-culous or who is a typhoid carrier may infect food preparedin the most cleanly kitchen. The case of one such carrier, Typhoid Mary, has become famous. No person harboringthe germs of typhoid or any other infectious disease should beallowed to handle food. The startling discoveries of , showing how dishes which are not scalded may con-vey respiratory diseases, are described in the discussion ofinfluenza. Both in the home and in public eating places thegerms of tuberculosis, common colds, influenza, septic sorethroat and other diseases are doubtless carried from diseasedpersons to healthy individuals on unscalded dishes much moreoften than we have previously realized. CHAPTER XII
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Keywords: ., bookcentury1900, bookdecade1920, booksubjecthygiene, bookyear1920
