While the automatic vending of food and beverages—and non-food merchandise—has been a part of The American scene since the late 1880's, problems of public health and safety did not enter the picture until the end of World War II when the first hot beverage vending machine went on location.
In 1947, the vending industry and health officials first came together to discuss the development of uniform national standards for vending machines and vending operators. In 1957, after necessary research and preparation, The Public Health Service published The Vending of Food and Beverages—A Recommended Ordinance and Code. In the same year, the industry launched a full-time public health and safety program, guided by a nationally-constituted Health-Industry Council.
The progress in sanitation and safety made as a result of cooperative industry and agency efforts over the past 12 years is discussed in terms of vending legislation, internal and external training, machine standardization and testing, and research.
Concluding, a review of current problems in such matters as microwave safety, copper poisoning safeguards, temperature controls, icemaker design, and commissary layout is made, together with a “crystal ball” look at the future.