358 ENVIRONMENTAL HEALTH
Engineering and Architectural ConsiderationsThe design of structures and facilities are properly engineer-
ing and architectural functions that should be delegated to indi-
viduals or fi rms who have become expert in such matters. The
design and construction material used is dependent upon the
type of structure, its geographical location and operation. Some
materials can be used to greater advantage because of location,
availability of raw materials, labor costs, type of skilled labor
available, local building codes, estimate, and other factors.
In many instances plan approval and permits are required
from federal, state or local regulatory agencies. Check with
the agency having jurisdiction before any decisions are made
or any plans are prepared.Basic Sanitation Requirements for Food Processing
and Food Service EstablishmentsRegulation The regulation and supervision of food estab-
lishments such as restaurants, caterers, commissaries, pas-
teurizing plants, frozen dessert plants, frozen prepared food
plants, vending machine centers, slaughter houses, poultry
processing, bakeries, shellfi sh shucking and packing plants,
and similar places is in the public interest. This responsibility
is usually vested in the state and local health and agriculture
departments, and also in the Food and Drug Administration,
the U.S. Department of Agriculture and in the U.S. Public
Health Service when interstate traffi c of the food is involved.
The industry affected as a rule also recognizes its fundamental
responsibility.
Industry and regulatory control emphasis needs to be placed
at the foci of food collection, processing and distribution and
on self-inspection. See page 355. Proper design, equipment and
layout, and construction must build out environmental sanita-
tion problems and simplify sanitary operations. Quality control
procedures must also be applied to convenience type food such
as prepared frozen dinners. The food catering industries which
now serve banquets, hospitals and nursing homes, airlines, and
other mass feeding facilities are particularly vulnerable. Food
preparation is leaving the home and small restaurant and is
becoming a centralized production process leaving only fi nal
conditioning or heating at the point of service. Such operations
make possible more centralized control and certain effi cien-
cies, but also increase the potential of foodborne outbreaks
affecting large numbers of people.
General requirements It is to be noted that certain basic
sanitation requirements are common to all places where food
is processed. McGlasson^32 has proposed a set of standards
under the following headings:1) Location, construction, facilities, and mainte-
nance (a) Grounds and premises, (b) Construction
and maintenance, (c) Lighting, (d) Ventilation,
(e) Dressing rooms and lockers.
2) Sanitary facilities and controls (a) Water supply,
(b) Sewage disposal, (c) Plumbing, (d) Rest-room
facilities, (e) Handwashing facilities, (f ) Food
wastes and rubbish disposal, (g) Vermin control.3) Food-product equipment and utensils (a) Sanitary
design, construction, and installation of equip-
ment and utensils, (b) Cleanliness of equipment
and utensils.
4) Food, food products, and ingredients (a) Source
of supply, (b) Protection of food, food products,
and ingredients.
5) Personal (a) Health and disease control, (b) Clean-
liness.A similar set of basic standards were published in the
Federal Register in April 1969.^33
Specifi c requirements The general sanitation require-
ments should be supplemented by specifi c regulations appli-
cable to a particular establishment or operation. Excellent
codes, compliance guides, and inspection report forms are
available from regulatory and training organizations.
Food preparation Temperature control and clean prac-
tices should be the rule in kitchens and food-processing
plants if contamination is to be kept to a minimum. All food
contact surfaces and equipment used in food preparation
must be kept clean and in good repair.
Frozen meat, poultry, and other bulk frozen foods should
be thawed slowly under controlled refrigeration (36–38°F is
ideal) and not left to stand at room temperature overnight to
thaw. Frozen vegetables and chops need not be thawed but can
be cooked directly. Prepared foods, especially protein types,
should be served immediately, kept temporarily at a tempera-
ture of 45°F or less, or on a warming table maintained at a
temperature above 140°F until served. If not to be served, the
food should be refrigerated in shallow pans to a depth of 2 to 3
inches within 30 minutes at a temperature of 45°F. Bulk foods
such as roasts should be refrigerated within 30 minutes of
preparation and cooled so that the internal temperature is 40°F
or less within two hours, unless immediately served. Note that
souring of hot foods is prevented by prompt refrigeration.
Food handlers are expected to have hygienic habits.
A conveniently located wash basin in the kitchen or work
room, and in the toilet room, supplied with warm running
water, soap, and individual paper towels are essential.
Microbiological standards Natural microbial variations
in different foods, and the statistical aspects of sampling
present considerable diffi culties in the establishment of fi rm
standards. In addition, because of normal errors inherent in
laboratory techniques, it is practical to allow some leeway
in the standards proposed and hence refer to them as guide-
lines. One might use the geometric mean of say 10 samples
or allow one substandard sample out of four. Parameters used
include total aerobic count, toxigenic molds, number of coli-
forms, number of E. coli, coagulase-positive staphylococci,
salmonellae, shigella, Clostridium perfringens, Clostridium
botulinum, and betahemolytic streptococci as indicated.Milk ControlThe milk industry and the regulatory agencies have a joint
responsibility in ensuring that all milk and milk products
consistently meet the standards established for protection ofC005_009_r03.indd 358C005_009_r03.indd 358 11/18/2005 10:24:53 AM11/18/2005 10:24:53 AM