18 



BULJ:,ETI]Sr 1084, U. S. DEPARTMEISTT OF AGRICULTURE. 



FORM. 



The following form, with appropriate headings for reporting the 

 inspection of a pea cannery, illustrates a method for reporting a can- 

 nery inspection. Such a form is suggestive, and not to be followed 

 as an iron-clad rule. The report should be made in detail on blank 

 sheets, properly paragraphed under suitable headings. Any of the 

 headings here listed which are not applicable to a particular cannery 

 may be omitted and pertinent points other than those indicated on the 

 form may be treated on additional sheets under appropriate headings 

 devised by the inspector. 



(1) General: 



(a) Date of inspection. 

 (6) Name of proprietor. 



(c) Post office address (cannery 



office). 



(d) Legal status of proprietor 



(independent owner.part- 

 nership, corporation). 



(e) Subsidiary or related firms. 



(f) Products canned. 



(g) Amount of output. 

 (h) Territory in which output 



is distributed (names of 

 consignees of recent ship- 

 ments). 



(2) Cannery buiuoings : 



(a) Number and construction 



of buildings. 



( b ) Surroundings. 



(c) Kind and condition of floors, 



walls, and ceilings. 



(d) Light. 



(e) Ventilation. 

 if) Facilities for cleaning. 



(3) Sanitary and comfokt featities : 



(o) Drainage and sewage sys- 

 tem. 



(b) Kind and condition of toilet, 



wash, rest, and dressing 

 rooms. 



(c) Is factory screened or other- 



wise protected against 

 outside dirt, flies, etc.? 



(d) Water supply, source, vol- 



ume, etc. 



(4) Employees : 



(a) Number. 



(b) Sex. 



(c) Health. 



(d) Cleanliness. 



(e) Dress. 



(f) Character of work. 



(5) Growing and harvesting the 



PEAS : 



(a) Varieties, seed. 



( & ) Planting, successive control, 

 possession farmer or fac- 

 tory. 



(c) Maturity. 



(d) Time cut vines lie in field. 



(e) Radius of haul. 



(f) Season, frost, etc. 

 ig) Field damage. 

 (7^) Mowing, harvesting. 

 (i) Disease, insects. 



(6) Pea vinfji: 

 (a) Type and make. 

 (6) Rented or owned. 



(c) Location, field or factory. 



(d) Construction. 



(e) Cleaning. 



(f) Box containers. 



(g) Amount of damage to peas. 

 (h) Ensilage, vines, composi- 

 tion. 



(i) Control of deliveries to 

 viner, weight of loads. 



(;■) Deliveries of shelled peas. 



(fc) Disposition of refuse that 

 does not enter ensilage. 



(7) Shelled peas : 

 (a) Weighing of shelled peas. 

 (&) Price paid per pound for 



shelled peas. 



(c) Storage of peas before proc- 

 essing. 



(d) Cleaner or clipper, make, 

 disposition of tailings. 



(8) Washer: 

 (a) Make. 

 (&) Description, "squirrel 



cage," etc. 

 (c) Results obtained. 



