CLEANLINESS 



29 



platform, and the like. He does not \\\\)v liis hands on 

 liis ehithes. On the other hand, the nian in Fig. 2 

 \-iohites all these precautions. 



An operator whose suit is greasy aiK.l who is a sliiftless 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 j^xil 

 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. P^igs. 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 



