Show Cafe Standards In Utah Explained By Board of Health EDITOR'S NOTE This is one in a series of articles prepared by the Utah State Board of Health concerning eating and drinking establishments in the State of They are submitted by Ariel district sanitarian for the Uintah By Ariel Michie District Sanitarian On March 1955 the Utah State Board of Health adopted minimum standards of sanitation for the operation of all eating and drinking establishments within the State of The purpose of these minimum standards was for the protection of the public but as operators became with the regulations they realize that compliance with them means good The present program in Roosevelt and Duchesne is for the District Utah State of to make inspections of all eating and drinking within Roosevelt and A report of his inspection's is then made available to the City Council and Board of Citizens wishing additional information on this program should contact members of their Council or Board of In order for an eating or drinking establishment to be operating in compliance with the minimum standards they must do several Following are a few of the sanitation items which the customer himself can observe when eating Do waitresses wear Although there is not much danger to be had from eating a hair in ones salad it certainly isn't sanitary and customers don't like it Other foods such as should also confine their hair so that it will not fall Into the Are all pastries displayed in display The practice of puling rolls or other pastries out on an open shelf subjects them to contamination by both flies and Good operators do everything they can to protect their pastries from Are the cream pies and similar perishables Every operator knows that cream pies will deteriorate rapidly if held at room Customers should insist on cream pies being if they have been displayed for any length of Is the establishment free of Today's customer does not like flies buzzing around his head while he tries to Restaurant operators should take all necessary steps to keep flies Salesmen and delivery boys can note the cleanliness of the back Good restaurant operation requires that all rooms be kept neat and not just the dinning There aie various other Items of sanitation which contribute to good restaurant operation which the public may not always be aware The proper sanitizing of utensils being one of these Health officials as well as local governmental officials encourage food operators to operate their establishments in full compliance with the minimum standards of not only as a public health but also as a better business Successful restaurant operation requires good good service and equally good |