PARK SANITATION 875 



disease, before being allowed to begin work. Specimens of the feces and 

 urine should be sent to the nearest board of health laboratory to be bac- 

 teriologically examined for the presence of the germs of typhoid fever or 

 dysentery. Occasionally otherwise healthy people discharge the germs of 

 typhoid fever in their feces and urine, and such individuals are known as 

 typhoid carriers. One food handler who is a typhoid carrier can create 

 havoc among a group of persons susceptible to typhoid. 



A high standard of personal cleanliness should be demanded of all 

 persons who work in refreshment stands, kitchens or dining rooms of res- 

 taurants, inns and camps. White, clean clothing should be worn by all 

 food handlers. The finger nails should be trimmed short and kept clean. 

 The hands must be thoroughly washed with hot water and soap after 

 visiting the toilet. 



Food materials should be protected from dust, dirty hands and flies 

 while in transit from the point of purchase to the refreshments stands, 

 restaurants and camps. Unbroken packages should be utilized wherever 

 practicable. Meat purchased in quarters or fairly large quantities should 

 be wrapped in cloth or heavy paper. Bread should be delivered in covered 

 baskets or clean sacks. Only government inspected meat should be used, 

 or if killed locally it must be known that the animals were healthy and that 

 the meat has been handled subsequently in a sanitary manner. Vegetables 

 or fruits are not infrequently subjected to unsanitary conditions and con- 

 sequent contamination prior to delivery to the consumer, and any which 

 are to be eaten raw must be thoroughly washed in clean water before 

 serving. 



Where milk is served it should be obtained only from dairies which 

 produce and deliver it in accordance with recognized sanitary precautions. 

 If, in the case of camps or inns located in reservations, the dairy or dairies 

 from which the milk is gotten is not under the control of and regularly 

 inspected by a local health department, samples of the milk as delivered 

 should be sent at bi-weekly intervals to the nearest board of health labora- 

 tory for chemical and bacteriological analysis. If possible only dairies with 

 herds certified to be free from tuberculosis should be patronized. Milk 

 obtained from questionable sources should be pasteurized by heating it to 

 a temperature of 65 degrees Centigrade (149 degrees Fahrenheit) for thirty 

 minutes, followed by rapid cooling. 



EXAMPLE OF CONDITIONS AND SPECIFICATIONS GOVERNING RENTAL OF 

 REFRESHMENT STANDS IN ONE PARK SYSTEM 



The following are the conditions and specifications governing the rental 

 of refreshment stand privileges in the parks under the control of the Board 



