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121
Notes on Hygiene for Caterers
Notes on Food and Drink Infections and Code of Hygiene to be
observed by members and applicants for Membership of the Guild.
1. Increase of Food and Drink Infections in England and Wales.
In the years preceding 1938, the annual notifications of outbreaks
of food and drink infections seldom exceeded 80. In 1944,
no less than 550 outbreaks were reported ; the intervening years
having shown an almost regular increase in this preventable cause of
ill-health and mortality. Deaths from all forms of food and drink
infections now total 5,000 per annum. The amount of sickness and
invalidity due directly or indirectly to food and drink infections must
be a significant factor in man power wastage.
2. Causes of Increase in Food and Drink Infections.
(a) Popularity of communal feeding and the increased use of
canteens, restaurants and school meal centres, with a corresponding
simplification of mass infection not possible in feeding at home.
(b) The use of hygienically inadequate premises, equipment and
sanitary fitments licensed during the war. General shortage of
soap, towels, washable outer clothing and want of permanent hotwater
supplies.
(c) Ignorance in matters of personal and food hygiene among
food handlers, dish washers, etc. Need for more frequent visitation,
instruction, advice and supervision by local health authorities
through their officers.
3. Direct Cause of Food and Drink Infections.
The micro-organisms principally responsible are Salmonella,
Dysenteriae, Typhoid, Paratyphoid and certain Staphylococci.
Infection of food and utensils by these " germs " transmitted by
the food handlers, makes food infection a health problem calling for
urgent attention.
40-50% of all adults carry Staph. Aureus in the nose.
15-20% „ „ „ „ „ „ on the hands.
5-10% „ „ „ „ Strep. Pyogenes in the throat.
Careless handling, a cough or a sneeze can infect food and render
it a potential danger to the consumer. Many people are unconcious
carriers of dangerous organisms. Those neglecting to wash the
hands after use of the toilet are the chief cause of food infection outbreaks.
4. How much Food Infection is Caused by Decomposed or Inferior
Food ?
Very little ! Canned and many other foods are made sterile
during manufacture ; our meat, milk, fish and dry goods are subject