Takes the viewer on rounds with a food and sanitation inspector who visits restaurants and other food preparation environments to identify best practices and costly mistakes in food handling. Cooks, servers, bartenders, and customers are shown practicing good habits as well as poor ones, such as keeping foods at incorrect temperatures, leaving food in areas that attract rodents, touching the inside of drinking glasses, using cutting boards with cracks, and sneezing on food. The inspector tests the temperatures of hot and cold food as well the water in a commercial dishwasher to ensure it's hot enough to sanitize utensils and dishes. He also demonstrates the thorough washing of hands, one of the most important measures to ensure safe food handling.
Learn more about this film and search its transcript at NLM Digital Collections: http://resource.nlm.nih.gov/101774653
Learn more about the National Library of Medicine's historical audiovisuals program at: https://www.nlm.nih.gov/hmd/collections/films