U. S. DEPARTMENT OF AGRICULTURE. 

 SURROUNDINGS OF THE CANNERY. 



Make a survey of the surroundings of the cannery, noting 

 every feature that may have a bearing on the health and efficiency 

 of the employees or the wholesomeness and quality of the finished 

 product. Is the cannery surrounded by high buildings that ob- 

 struct the light? Are any near-by factories giving off offensive 

 fumes or odors? A fertilizer plant, for instance, in the immediate 

 vicinity of a cannery should be reported. 



The draining of the cannery should be as nearly perfect as pos- 

 sible. Every cannery has large quantities of waste products, such 

 as trimmings, cores and peelings, and these, if allowed to accumulate 

 in open containers or in drains near the cannery, become a source of 

 contamination. Observe the locations of stables, pigsties, privies, 

 and the like, which might breed flies, or, because of nearness to the 

 cannery, become a source of contamination to the water supply. Is 

 the factory on a dusty road or street, or are the approaches to it 

 sprinkled or oiled and kept in such a condition that the minimum 

 quantity of dust enters the building ? 



CANNING PROCESSES. 



The efficient inspector gives careful attention to every detail of the 

 canning processes for each product put up in the cannery, as the 

 processes vary with the different fruits and vegetables. Note the 

 number and the make of machines and any peculiarity in their 

 method of operation or the way in which the product is handled 

 from start to finish. 



The processes of sorting, grading, washing, and preparing the fruits 

 and vegetables, and filling, exhausting, capping, then processing or 

 sterilizing and cooling the filled cans are common for all fruits and 

 vegetables. These processes should be studied separately, the inspec- 

 tor noting any defects that might in any way affect the quality of 

 the finished product. 



SOBTING. 



The elimination of all rotten, partly rotten, or otherwise defective 

 fruits or vegetables is the chief object in sorting. Efficient sorting 

 can not be done without good light. Where natural light, which is 

 always to be preferred, is not available, sufficient electric or other 

 good artificial light should be provided for the sorting tables. Ob- 

 serve the number of sorters and their skill as evidenced by the effec- 

 tiveness of their work. Determine the rate of speed with which the 

 products pass the sorters. Are there any turning devices on the 

 tables to enable the sorters to see the product from all sides? All 

 arrangements that contribute to the comfort of the sorters make for 

 greater efficiency. 



