The importance of the behavior of the people who are involved in food handling is emphasized. It is through their behavior that potential health hazards are avoided and acceptable standards of cleanliness are maintained. Education is seen as the key to the modification of or the change of behavior. Food handler's training courses “as usually given” are criticized and suggestions are offered for improving the courses. The place of the sanitarian in these programs is reviewed. While health departments have usually conducted the training programs, there are certain disadvantages involved. Perhaps the responsibility in this area should rest with the food industry.

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