100 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 



sheds, and benches should be thoroughly washed after each operation, 

 and no fish, parts of fish, or brine should be allowed to remain in 

 them. 



FLAKING MACHINES. 



After each operation the flaking machines should be washed with 

 a stream of water of sufficient force to cleanse them thoroughly and 

 to dislodge any fish adhering to them. 



In the past the unclean condition of the flakes has been one of the 

 greatest sources of damage to the appearance of the sardine pack 

 (PL XV). Particles from dirty flakes and dirt and debris adhering 

 to the hands of those manipulating the flakes find their way into the 

 cans with the fish, to the great detriment of its appearance. The 

 flakes should be thoroughly cleaned after each operation, and no 

 particles of fish from the previous operation should be allowed to 

 remain on them. 



PANS. 



The pans used for holding the packed cans should receive the same 

 care as the flakes, and should be provided with some means of support, 

 so that when they are stacked no pan shall touch the fish in the cans 

 immediately below it. Negligence of these precautions gives another 

 chance for spoiling the appearance of the packed goods by incorporat- 

 ing in the pack particles rubbed from the pans on the fish in the cans 

 and by marring the fish with the bottoms of the pans. The packed 

 goods should be kept covered at all times and should be removed 

 from the packing room before any sweeping or cleaning is done. 



PACKING. 



The packers should be instructed to wash their hands in running 

 water often enough to keep them free from bits of the fish which 

 unavoidably adhere to them. Roller paper towels, paper napkins, or 

 some other means for drying their hands should be provided. They 

 should handle nothing but the fish and cans while packing, and the 

 fish as little as possible, exercising great care that the skin of the fish 

 is not broken or damaged. In cutting (shearing) the fish, when done 

 from the flakes, the heads and tails should be kept in one pile and 

 the main portion of the fish, used in packing, in another pile, thus 

 facilitating packing and keeping particles of refuse, heads, and tails, 

 and small debris from adhering to the fish and entering the cans, to 

 spoil the appearance of the finished product. 



STORING THE EMPTY CANS. 



In a majority of the canneries no special provision is made for 

 suitable storage of the empty cans. The cans, particularly the covers, 

 are often stored in some unused portion of the cannery where dust 

 and dirt accumulate. An improvement could be made in the con- 

 dition of the cans as they sometimes leave the can factory. The 



