214 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



matter and were not heated to a sterilizing temperature at the 

 end of each day's work. 



Question ii. Do the employees wear clean clothes? 



Was answered "No" only when the clothing was very ob- 

 jectionable. In a large percentage of creameries and cream buy- 

 ing stations the operator and employees make no effort to wear 

 clean clothing when handling dairy products. Special clothing 

 that may be easily laundered is seldom worn. This practice is 

 undesirable from a sanitary point of view. 



Question 12. Is there any suspicion that employees are af- 

 fected with tuberculosis or other communicable disease? 



Was answered ''Yes" only when the disease was very evi- 

 dent or the employee admitted the disease. 



Question 13. Are toilet and dressing rooms provided sepa- 

 rate from the rooms where butter and other dairy products ar© 

 handled. 



Was answered "No" in cases where no such room was 

 provided as well as in cases where the rooms were provided but 

 were not separated from rooms in which dairy products were 

 handled. The absence of dressing and toilet rooms may not be 

 a badly contaminating influence, but their presence is a great aid 

 in maintaining the sanitary conditions of the place and the em- 

 ployees. 



A score card was drawn up as follows : Chief Rawl said 

 he had arranged an illustrated lecture to show by slides the ques- 

 tions and answers, or rather the conditions noted by the inspec- 

 tors. These questions as you will notice were answered practically 

 by yes and no. The inspection covered 147 creameries and 249 

 cream-buying stations, whereas in the United States there are 

 6,000 creameries and 40,000 cream-buying stations. Inspection 

 ran from August of 191 2 to May 19 13. It was admitted that 

 neither the department nor these inspectors had at any time 

 called upon, consulted with or advised in any manner the dairy 

 and food commissioners of these respective states. It was shown 

 by the slides that they considered all cream a second grade cream 

 that had over .2 of 1% of acid, when it is a known fact that 

 most cream is held not churned until it develops .6 of 1% acid. 



