In carrying out the Pittsburgh restaurant program, a fact-finding survey was initially made to determine the extent and cause of the problem. This survey revealed that the most important factors did not have to deal with money, structure, or equipment, but rather with attitudes on the part of the inspection staff and the proper rapport between restaurant owners and the inspectors. This decay in moral fiber had developed over a long period of time and was very deep-seated. The years from 1948 until 1951 were spent in intensively rebuilding a proper attitude between the industry and the inspectors. This was done primarily through in-service training and by a good deal of assistance from the training forces of the USPHS. A very cooperative press assisted materially in keeping the public and staff, along with the industry, informed and on their toes as to what was occurring. A fact-finding survey by the USPHS in March, 1952, at the request of the Pittsburgh Health Department, disclosed that there had been a 35 percent improvement in restaurant sanitation.

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Author notes

*Presented at the 39th Annual Meeting, International Association of Milk and Food Sanitarians, Inc., Minneapolis, Minn., September 18–20, 1952.

Herbert J. Dunsmore was raised on a dairy farm in central Michigan, received his engineering degree from Michigan State College in 1933 (Major in Civil Engineering with a sanitary option), and worked with the Calhoun County Health Department from 1938 to 1948. This county is the largest unit of the W. K. Kellogg Foundation Community Health Project.

During the 1946–47 school year, he attended the University of Michigan, Public Health School, where he received MPH degree. From 1944 to 1948 he was administratively responsible for the restaurant grading program in Battle Creek, as well as other activities of the Bureau of Sanitation. In September 1948 he entered the City of Pittsburgh Health Department, in charge of the Bureau of Sanitation.