Show report on packers methods method si continued from last issue AM all EXAMPLE FOR CHICAGO the sanie same principles of sanitation and the same care of the health and cleanliness of the workers would revolutionize ize the stock yards of chicago and the attainment of such it a standard should be the concern of the national government NO cleanliness ANYWHERE an absence of cleanliness was also found everywhere in the handling of for the various meat food products after killing carcasses are well washed and up to the time they reach the cooling room are handled in fairly sanitary and cleanly manner the parts that leave the cooling room for treatment in bulk built are also handled with regard to cleanliness but the parts that are sent from the cooling room to those departments of the packing house in which various forms of meat products are prepared are handled regard whatever to cleanliness in some of the larger establishments sides that are sent to what is known as the boning room are thrown in a heap upon the floor th the e workers climb over these heaps of meat the pieces they wish and frequently throw them down upon th the 6 dirty floor beside their working bench even in cutting the meat upon the beach the work is usually held pressed against their aprons and these aprons were as a rule indescribably cri bably filthy they were made in most cases of lea leather ther or of rough sacking and bore accumulated grease and dirt in only a few places were suitable oilcloth aprons worn more over men were seen to climb and stand with shoes dirty with the refuse of the floors on oa the tables upon which the meat was handled they were seen at the lunch hour sitting on the tables on the spot on which the meat product was handled and all this under the very eye of the super lon odthe room showing that this was the common practise FILTH IN FOOD meat scraps were also found shoveled into receptacles from floors where they were left to aff lie un AIL agad shoveled into barrels or into machines for chopping chop pins these floors it must be noted were in most cases damp and soggy in dark ill ed rooms and the employed emp loyes in utter ignorance of cleanliness or danger to health expectorated expect orated at will upon them in a word we saw meat shoveled from filthy wooden floors piled on tables fables rarely washed pushed from the room in rotten go carts in all of which processes it was in the way of gathering dirt splinters floor filth and the expectoration of tuberculosis and other diseased employed emp loyes where comment was made to floor superintendents ten dents about these matters it was wao always the reply that this meat would afterwards be cooked and that this sterilization would prevent any danger from its u use I 1 se even this it may be pointed out cut in passing is not wholly true A very considerable portion of the meat so handled is sent out as smoked products and in the form of sausages which are prepared to be eaten without being cooked A glanting GLAI tING INSTANCE A Parti particular culat glaring instance of un cleanliness was found in it a room where the best bes grade of sausage was being prepared for export it was made from carefully caie tully fully selected meats and wa was s being prepared to be eaten uncooked in this case the employed carted the chopped up meat across the lie room in a barrow the handles which were filthy with grease meat was then thrown out upon tables and the employed climbed upon the table handled the meat with his bis unwashed hands knelt with hl his apron and trousers in contact with the meat he was spreading out and after he had finished his operations again took hordof the dirty handles of the wheelbarrow went back for for another load and repeated this process indefinitely inquiry developed the fact that there was no water in this room it at all and the only method the man adopted for clearing cleaning his hands was to rub them against his dirty pron apron or on his still filthier trousers A REVOLTING CASE As an cl dt renie example of the entire disregard on the part of employed emp loyes of any notion of cleanliness in handling dressed meat we saw a hog that I 1 had just licen killed cleaned washed and started on its way to the cooling room fall from the sliding rail to a dirty wooden floor and slide part way into mens privy it ed up by two employed emp loyes placed upon a truck carried into the cooling room and anding hung up with other carcasses no efforts being made to clean it I 1 inspection inadequate the radical defect inthe present system of inspection is that it does not go far enough it is confined at present by law to passing on the healthfulness of animals at the time of killing but the meat that is used in sausage and in the various forms of canned products and other prepared meat food aes goes through many pro esses cusses in all of which there is possibility of contamination unsanitary handling and further farther danger through brough the use of chemicals dur ing ng all these processes of preparation there here is no government inspection ind and no assurance whatever that these food products are wholesome and fit or food despite the fact that all these hese products when sent out bear i label stating they have been passed by government inspectors inspect drs |