INSPECTIO]^ OF FRUIT AKD VEGETABLE CANNERIES. 11 



ach as trimmings, stems, and cores, have been used when such is the 

 act? If certain varieties of fruits or vegetables are specified on 

 he labels, the inspector should ascertain whether or not those varie- 

 ies are actually in the can. 



The inspector should familiarize himself with all the decisions 

 nd regulations on labeling issued under the law which he is en- 

 OTcing. He should study the labels in the cannery in the light of 

 le facts developed by his inspection to determine whether all the 

 agulations and decisions are being complied with. The time of 

 ispection is the time to check statements on the labels, for they 

 m be verified then. 



Copies of all the labels used on the different grades and cans of 

 arious sizes put out by the cannery being inspected should be ob- 

 lined. These should be dated, identified, and attached to the fac- 

 )ry inspection report, so that the reviewing officer may have them 

 afore him when examining the report. 



EMPLOYEES. 



The appearance of the employees of a canning factory is an in- 

 ex of the conditions the inspector may expect to find throughout 

 le factory and also an indication of the cleanliness and quality of 

 le finished product. Is there a sufficient number of unskilled labor- 

 's for cleaning, scrubbing, disposing of waste, moving raw material, 

 ad the like ? Do the employees generally appear to be alert, quick, 

 ad intelligent? Cleanliness and tidiness of their clothes will tell 

 le observing inspector much. 



What precautions are taken by the manager to see that the em- 

 loyees are free from all contagious diseases? People with running 

 •res are especially unfit for employment where food is handled. Is 

 lere evidence of any tubercular or venereal disease or the like? 

 eport the total number and the sex of all employees. 



CLEANLINESS. 



A wholesome, sound food product can not be produced in an un- 

 ean establishment. Cleanliness relates directly to the health of the „ 

 •nsumer. No matter how good the raw material may have been at 

 .e start, if cleanliness is neglected during the canning process the 

 lod in the can is likely to be contaminated, and there is always the 

 'obability that it may be dangerously contaminated. Furthermore, 

 is is one of the features that can not be detected by the consumer 

 T examining the can. 



While the sanitary features are important in all food factories. 

 Ley are of greater importance in some kinds of factories than in 

 hers. For instance, in the inspection of a mill feed factory, cleanli- 

 iss is of less importance than the facilities that the manufacturer 



