|Description:||This 1948 image, which had been digitally enhanced, diagrammatically explained the process implemented for washing, rinsing, and sanitizing restaurant dishes, by using a two- or three-compartment stainless steel sink. The process was an example of research on sanitation put into practice. A photograph of a three-compartment stainless steel sink can be seen in PHIL #8587.|
This was one of a series of instructional drawings and photographs used by the Minnesota Board of Health to train its state public health workers. The purpose of these images and the accompanying training was focused on protecting water supplies from bacterial contamination due to incorrect disposal of waste, such as sewage, in order to prevent water-borne diseases.
Many people do not think about food safety until a food-related illness affects them or a family member. While the food supply in the United States in 2005 was deemed to be one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from food-borne illness. Preventing food-borne illness and death remains a major public health challenge.