“Sanitation: Why All the Fuss?” (1977) is a color, PSA-style film that talks about professional food handling and food safety. This film was produced by National Educational Media (NEM) of Hollywood, California as part of the Professional Food Preparation and Service Program with the cooperation of the American Hotel & Motel Association, Association of Institutional Distributors, Managers Association of America, Cornell University, and the National Restaurant Association. The film focuses on the danger of bacteria and its growth or spread in food and goes on to demonstrate how hands, unclean clothing, trays, utensils and unclean surfaces can carry germs. The film additionally stresses the importance of proper heating, cooling, and storage of food.
Man in chef whites squats to clear surface of Magic Chef brand commercial range in restaurant kitchen (0:09). Close-up of chef’s hands using soapy towel to clean off meat slicer (0:25). Text of title page overlaid scene of busy commercial kitchen (0:42). Cafeteria for university campus or corporation — men in button ups and ties line up with trays as they go through the buffet (0:58). Magnified germs under microscope (1:14). Other examples of food-borne bacteria under microscope (1:32). Animation of globe emphasizing how quickly germs multiply (1:43). Kitchen staff in all white uniforms and chef’s hats stand at various stations of industrial kitchen (1:51). Chef takes tray of meat out of oven (2:02). Close-up of chefs’ feet as they walk along kitchen galley (2:06). Vermin: close-up of fly (2:14). Rat in a pile of junk (2:16). Cockroach crawls across the frosting of a pie (2:18). Close-up hand operating commercial deli meat slicer (2:22). Chefs get dressed in new clean white uniforms in locker room (2:37). Importance of proper hand-washing: food service personnel at row of sinks (2:48). Close-up of food handler blowing nose (3:22). Chef at cutting board, cleans work station (3:24). Magnified germs in petri dishes (3:31). Importance of temperature control: chef empties stew into shallow tray, brings it to industrial fridge (3:39). Close-up of thermometer at fridge door, shows ideal food storage temperature (4:18). Illustration of thermometer shows how various levels of heat affect bacteria (4:28). Chef demonstrates how to properly handle raw meat and eggs at clean work station (4:53). Meatloaf placed in oven, close-up of oven knob turned to set temperature; narrator discusses the internal temperature of food that kills bacteria (5:36). Crosshatch illustration of meatloaf in tray – depicts how colonies of bacteria may appear, spread in raw meat (5:49). Return to illustration of thermometer showing “danger zone” temperature (6:32). Chef disassembles deli slicer for adequate cleaning (6:39). Camera pans large room of perhaps professors at the cafeteria (6:57). Waters in suit jackets prepare to run their dishes (7:04). Chefs washing hands in bathroom, adjust uniform (7:09).
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