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[National Library of Medicine, HF1866, This transfer made: 01/16/06 Length: 00:12:47]

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[The U.S. Department of Health, Education, and Welfare Public Health Service Presents]

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[A Communicable Disease Center Production]

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[In Cooperation with North Carolina State Board of Health]

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[Food Sanitation Series Food Preparation]

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[Narrator:] Good food. Attractive. Tasty. Nutritious and safe.

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Good food, the end product of skilled craftsman.

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Working in one of the world's biggest industries.

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Chicken salad, pork chops, spinach, and corn.

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The simple foods on this tray required real craftsmanship in their preparation.

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Let's see just when the cook started this meal.

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Let's turn back the clock to yesterday morning when the pork loins were delivered.

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The other foods were already on hand.

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Pork loins and the turkey.

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As usual, each item was carefully inspected.

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That's the only way to be sure of what you're buying.

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The pork loins were government inspected and stamped.

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That means a lot to any good restaurant name.

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But not all foods are stamped.

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This turkey for example.

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In this case, the restaurant must depend upon a reliable supplier.

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It’s the best anyone can do where government inspected poultry is not available.

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Government-inspected meat, certified shellfish, grade A pasteurized milk,

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and clean vegetables and fruits.

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To serve safe food, a restaurant must buy safe food.

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Then be sure to store it properly.

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This completes delivery of the food for tomorrow's menu.

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It's inspected and stored. Preparation of part of the meal is already underway.

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Dinner today and lunch tomorrow.

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Making things work out right is a scheduling job.

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Any last minute changes?

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Chicken salad, chicken pie, pork chops, fish...

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No, everything just as planned.

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Here's a good example of planning or scheduling, whatever you want to call it.

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These are for tomorrow's chicken salad.

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Cooked today and refrigerated overnight.

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The chicken will be cooled when the salad is made.

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That’s important because cold food inhibits the growth of bacteria.

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He's working on a schedule, not only using his hands, but using his head.

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Here we are next morning. Back to today.

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The day we're going to make and serve the chicken salad.

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This is the way to begin the job.

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He's particular about clean hands.

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Everyone has to be, in a kitchen.

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Let’s see about the salad.

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Looks like the chicken is almost boned.

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Now here is the important thing.

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He's working with cold chicken.

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Cold not only keeps the chicken from spoiling, it makes the meat firmer and easier to work.

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Faster to work.

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Time-saving, and time is important in an operation where the possibility of contamination

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is so obviously present.

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You've heard of time and motion studies but it looks like our cook has been associated

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with some of that work.

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[Music]

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It’s easy to see how important it is for cooks to keep their hands clean.

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Everything is planned, everything in hand.

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Clean, cold food,

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clean equipment, and the know-how.

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Who says this cook isn't a craftsman?

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[Music]

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Clean food and equipment, and the know-how.

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He's still working with cold, really cold chicken.

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That's important.

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And he's keeping it cold until served.

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He knows his business.

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Pork chops: clean cold meat and clean equipment.

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Clean hands, clean equipment,

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and cold food, an unbeatable team.

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He's taking no chances of spreading contamination.

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Good food, clean equipment, and the know-how.

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Someone has to keep everything working on schedule.

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How 'bout the spinach, Joe?

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Will ya get three packages from the deep freeze?

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Okay.

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[Music]

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Proper storage depends on people and equipment.

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This is a good piece of equipment.

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But credit for the way that food is stored in the chest belongs to kitchen workers.

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Yes, food preparation is an orderly job as long as the people doing the work know their business.

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Good equipment and the know-how.

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A good cook is a deliberately clean cook.

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He is conscious of timing and coordination.

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As well as nutrition and taste.

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[Music]

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Good equipment and intelligent people.

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No overcrowding in this storeroom.

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And no invitation to rats and insects either.

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What's this? A leaking can, spilling out food.

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Put it aside for the moment, but get it out of the kitchen as soon as possible.

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The corn in these cans is clean.

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Let’s keep it that way.

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The top of the can is laid with gathered dust.

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Wipe them off with a clean cloth.

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And you can be sure that this can opener is clean.

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If it were not, it would be an ideal breeding place for bacteria.

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Good clean food.

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And it’s just as clean as it looks.

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Must be getting close to lunchtime.

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Let’s check our pork chops.

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Undercooked pork, pink pork, can cause trichinosis.

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According to schedule, our pork chops should be done.

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White pork, it's thoroughly cooked.

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And now that it is ready to serve, the job has only started.

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Let’s keep the food the way it should be kept until served.

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Keep it hot or keep it cold, or don't keep it long.

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Any good cook has heard this a thousand times.

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Looks like we're back at our starting point doesn't it?

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Chicken salad, pork chops, spinach, and corn. Remember?

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This tray of food was just ready to go to our customers earlier in the picture.

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While they're eating, let’s look around the kitchen.

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It’s a busy place.

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Customers are waiting and more are coming in every minute.

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That’s the restaurant business, it comes in rushes.

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There's no place for inefficiency in a busy kitchen.

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Each job is important.

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Every job requires skill.

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And they're all hard work.

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But all the skill and hard work that goes into preparing a good meal is not wasted.

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These people recognize and appreciate good food and the craftsmanship that goes into preparing it.

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They're completing a successful meal from everyone's standpoint.

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Theirs, the waitress's, the cook, and the management's.

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This may be their first meal here but it won't be their last.

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They'll be back again.

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Maybe tomorrow or maybe next week.

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No matter when it is, they'll find safe food.

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Because safe food isn't an accident here, it’s a policy.

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[Music]

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No, safe food isn't an accident here for a lot of reasons.

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The cook plans his meals so that he has little in the way of leftovers.

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The few that he does have, he stores properly.

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And like most skilled craftsman, he is sensitive to his surroundings.

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He sees that his stove and other equipment is kept clean.

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Everything is planned and supervised in this kitchen.

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A really skilled craftsman doesn't leave anything to chance.

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This cook has knowledge and ability, and the way he uses them everyday

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demonstrates his skill in craftsmanship.

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His count is the symbol of his perfection.

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He is proud of it and he has the right to be.

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[The End CDC M148d]

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[Music]