INSPECTION OF FRUIT AND VEGETABLE CANNEEIES. 11 



such as trimmings, stems, and cores, have been used when such is the 

 fact? If certain varieties of fruits or vegetables are specified on 

 the labels, the inspector should ascertain whether or not those varie- 

 ties are actually in the can. 



The inspector should familiarize himself with all the decisions 

 and regulations on labeling issued under the law which he is en- 

 forcing. He should study the labels in the cannery in the light of 

 the facts developed by his inspection to determine whether all the 

 regulations and decisions are being complied with. The time of 

 inspection is the time to check statements on the labels, for they 

 can be verified then. 



Copies of all the labels used on the different grades and cans of 

 various sizes put out by the cannery being inspected should be ob- 

 tained. These should be dated, identified, and attached to the fac- 

 tory inspection report, so that the reviewing officer may have them 

 before him when examining the report. 



EMPLOYEES. 



The appearance of the employees of a canning factory is an in- 

 dex of the conditions the inspector may expect to find throughout 

 the factory and also an indication of the cleanliness and quality of 

 the finished product. Is there a sufficient number of unskilled labor- 

 ers for cleaning, scrubbing, disposing of waste, moving raw material, 

 and the like ? Do the employees generally appear to be alert, quick, 

 and intelligent? Cleanliness and tidiness of their clothes will tell 

 the observing inspector much. 



What precautions are taken by the manager to see that the em- 

 ployees are free from all contagious diseases? People with running 

 sores are especially unfit for employment where food is handled. Is 

 there evidence of any tubercular or venereal disease or the like? 

 Report the total number and the sex of all employees. 



CLEANLINESS. 



A wholesome, sound food product can not be produced in an un- 

 clean establishment. Cleanliness relates directly to the health of the 

 consumer. No matter how good the raw material may have been at 

 the start, if cleanliness is neglected during the canning process the 

 food in the can is likely to be contaminated, and there is always the 

 probability that it may be dangerously contaminated. Furthermore, 

 this is one of the features that can not be detected by the consumer 

 by examining the can. 



While the sanitary features are important in all food factories, 

 they are of greater importance in some kinds of factories than in 

 others. For instance, in the inspection of a mill feed factory, cleanli- 

 ness is of less importance than the facilities that the manufacturer 



