FOOD control, which has always been a-definite public health problem, has only recently come into being as a public health responsibility in Tennessee. Food control is broadly delineated into supervision of nutrition and supervision of food preparation. The latter is further defined for discussion as supervision of food processing and the sanitation of food handling. It is this last small portion of the vast subject of food control that has developed new importance and with which our department has been primarily concerned. The problem of controlling food sanitation has two broad approaches. It may have been thought in the past that the question could be solved by legislation and enforcement, but in our ex-perience this has failed to achieve satisfactory results. The alternate method, frequent inspection, and education, according to our experience, is the only method paying lasting dividends. We {o not propose this as the panacea of all ills but present our experience in that field with an estimation of the results. With the inauguration of the Second Army Maneuvers in Middle Tennessee,