874 



PARKS 



after each meal. Sterilization is accomplished by thorough washing fol- 

 lowed by boiling for at least ten minutes and air drying. Dishes can be 

 conveniently boiled by placing them in baskets similar to those shown in 

 Plate 353 and immersing in boiling water in a suitable covered container. 

 After boiling for ten to fifteen minutes the baskets are removed from the 

 water by means of hooks or cords and the dishes allowed to drain and dry 

 without further handling (Plate 354). If baskets are not available, as may 

 happen in camps, dishes can be boiled in any large container, drained and 

 dried without wiping. Dishcloths should never be employed in drying dishes 

 when their use can be avoided. 



Ice boxes used for the storage of food should be thoroughly cleaned 



PLATE No. 354 



WIRE BASKETS FILLED WITH DISHES 

 After boiling the dishes are allowed to remain in the baskets until dry. 



at least twice each week. Vegetable bins, fruit boxes, flour bins, bread boxes 

 or cabinets, and meat safes should be fly and rodent proof and kept clean 

 at all times. All tables, sinks and meat-cutting blocks should be kept scru- 

 pulously clean. Where uncovered dining tables are used the cracks between 

 the boards soon become filled with food particles which are difficult to 

 remove without taking the table apart. Provision should be made for this 

 contingency by so constructing the tables that alternate boards can be 

 easily removed. The meat-cutting block should be of the knockdown type 

 that can be taken apart and cleaned. 



All persons who are to handle refreshments or food in park refresh- 

 ment stands or restaurants or in camps should be examined for evidence 

 of contagious or infectious disease, particularly respiratory and intestinal 



