OFFICIAI, INSPi;CTlONS 49. 3I 



foods, the direct opposite of this, is that which has already 

 been prepared for eating purposes, is not further cooked or 

 washed, but is taken directly from the store or shop and placed 

 in the mouth. This class includes among others all kinds of 

 bakery products such as bread, cake, pies, doughnuts, cookies, 

 crackers ; all kinds of confectionery ; sticky fruits such as 

 dates and figs; soft berries like raspberries, blackberries, and 

 strawberries ; shelled nuts of various kinds including salted 

 peanuts ; popcorn, corn balls, and corn crisp under various 

 names and in various forms; and other kinds of food, which 

 should be protected adequately from all contamination when 

 they are offered or exposed for sale. Between these two 

 classes there is another intermediate class which has a natural 

 skin or protection which should be either removed or thor- 

 oughly washed before the food is taken into the mouth. In 

 this class are such fruits as grapes, apples, pears, and plums 

 which should never be eaten as they come from the store as 

 the smooth and comparatively solid skin makes it easy for 

 them to be prepared either by thorough washing or by removal 

 of the skin. Until further notice, therefore, this middle class 

 will not be required to be covered by glass or protected other- 

 wise than by a mosquito bar or netting which should be raised 

 sufifiiciently above the food so that flies cannot obtain access 

 through the meshes. 



Cooking After Purchase Reduces Danger. 

 In the consideration of these different classes of foods the 

 reader will bear in mind that in actual danger to the consumer 

 there is a great difference between the foods which are already 

 cooked and prepared for eating purposes, and those which 

 after purchase must be thoroughly cooked. For example, the 

 dried fruits like prunes, apricots and apples for aesthetic rea- 

 sons as well as those which involve real danger should be 

 protected in some way from possible contamination. At the 

 same time it may be borne in mind that these foods are never 

 eaten as they are purchased but they are always thoroughly 

 cooked, and that this thorough cooking, of course, usually 

 destroys the vitality of any disease germs which may be pres- 

 ent. This is also in the main true of the cuts of meat which 

 may be exposed. While the exposure of cuts of meats in the 



