CLEANLINESS 29 



platform, and the like. He does not wipe his hands on 

 his clothes. On the other hand, the man in Fig. 2 

 violates all these precautions. 



FIG. 2. An operator whose suit is greasy and who is a shiftless worker. 



24. Equipment. Tables, shelves, and cabinets on 

 which and in which to keep utensils, apparatus, and sup- 

 plies must be provided and used. If it is the practice of 

 the creamery operator to dip his floor brush in the pail 

 when washing, instead of pouring the solution or water 

 on the floor, a special pail should be provided for that 

 purpose. Can tops, dippers, strainers, churn tops, 

 separator parts, starter-can agitator and top, butter tub 

 covers, should never touch the floor. It should not be 

 necessary to step over a dairy product container such as 

 an open conveyer spout of milk leading from the weigh- 

 can to the receiving- vat. Figs. 3 and 4 show a creamery 

 in which butter is easily handled in a sanitary way, for 

 it is well supplied with up-to-date equipment. The 

 operator is careful and neat. Fig. 5 calls attention to a 



