Health authorities and others concerned have long recognized the need of education in recommended sanitary practices for food service personnel. It is expected that this manual will serve a great variety of purposes, such as used by state and local health departments as a basis for training food-service personnel. Local and state distributive education specialists should find it useful in conducting classes in food service and sanitation. The Armed Services and the owners and managers of eating and drinking establishments may wish to use is as the basis of their own in-service training programs.