This article reports upon an investigation carried on by the author and his staff among restaurant owners and food workers in Minnesota. The object of this investigation was to determine how much food service personnel knew about, and understood, the basic principles of safe food handling. Owners and their employees were questioned in a casual manner during the course of routine inspections, and in addition some two hundred others were tested through the use of multiple choice questions prior to the operation of food handler classes. The data presented demonstrates the need for more emphasis by sanitarians upon basic principles of food hygiene and a constant program of explanation and instruction of personnel within the restaurant industry.
*Presented at 39th Annual Meeting of the International Association of Milk and Food Sanitarians, Inc., Minneapolis, Minn., Sept. 18–20, 1952.
Mr. Adams is Assistant Professor of Public Health at Indiana University Medical Center, a position he recently assumed after some five years as Director, Division of Hotel and Resort Inspection, Minnesota Department of Health. He has been in county, municipal, and state health department work for over twenty years. He is the author of Milk and Food Sanitation Practice and was among the earliest sanitarians to develop training courses for food workers.