INSPECTION OF FRUIT AND VEGETABLE CANNERIES. 13 



ing to the woodwork may not always be removed by the application 

 of steam, but it usually yields to a good stiff brushing. Painters' 

 triangles are very useful for cleaning crevices and corners which 

 can not be reached by a brush. The inspector will find a flashlight 

 very useful in examining dark places where dirt is most likely to 

 occur. 



Special attention should be given to the method of disposing of 

 waste, including parings, trimmings, cores, and the like. If any 

 part of these trimmings are utilized in canning, the inspector should 

 find out exactly how and ascertain whether the labels of the finished 

 product bear a statement which shows clearly that they are made in 

 whole or in part of such trimmings. The waste of a cannery should 

 never be allowed to accumulate about the premises. Examine drains, 

 sewers, and other means for disposing of such waste. Observe 

 whether plumbing and sewer pipes are trapped effectively. 



Give special attention to the toilets. Only those of modern, sani- 

 tary construction should be near the factory. Ordinary outside 

 toilets should be a safe distance from the cannery, with their vaults 

 screened against flies, and meet other sanitary requirements. Dis- 

 infectants should be used liberally. Make sure that the water supply 

 to the cannery can not be contaminated from this source. 



Ventilation is essential to the sanitary condition of the factory 

 and to the health and comfort of the employees. Note the number, 

 size, and location of windows and doors. Observe the number and 

 kinds of ventilators in the roof. What provision is made for the 

 elimination of escaping steam ? 



Plenty of natural light, which is an excellent disinfectant, not only 

 contributes to the sanitary condition of the cannery, but is essential 

 to the most efficient work of the employees. 



Every cannery should have an abundant supply of pure water, 

 and the inspector should carefully inquire into its source. Is it from 

 streams that might be polluted? Shallow wells are not desirable 

 because the water in them may become contaminated from surface 

 drainage. If there is any suspicion as to the condition of the water, 

 the inspector should consider the advisability of taking a sample for 

 bacteriological analysis. Specific instructions for collecting such 

 samples can be obtained from bacteriologists. In order to make 

 thorough cleaning possible, the water used for this purpose should 

 have a high pressure. 



TOMATO-CANNERY INSPECTION. 



More canneries handle tomatoes than any other single fruit or vege- 

 table, and, as a rule, tomato canneries vary more than the others in 

 processes, cleanliness, and equipment, and in the quality of the fin- 





