Ogden Standard-Examiner | 1920-04-21 | Page 6 | List Rules for All Canneries

IUST HOLES FOB ALL IKS A. S. Daggett, Chief Director Here, Announces Sanitary Regulations A. S. Daggett, chief director of the National Canners' association Inspection Inspec-tion nervlec for Utah, this morning announced the regulation for sanitary requirements for canneries, requirements require-ments affecting employes, requirements require-ments for employes, and for Inspcct- ors, In tho form of a bulletin which lias been dispatched to every cannery in tho state of Utah after having been I adopted and published by the advisory board of tho Utah Canners' association. associa-tion. I Part of the regulations affecting 1 all classes are as follows: General Sanitary Hcqulrcmcnis. j All canneries shall be clean, propoi'-ly propoi'-ly ligted and ventilated. "When natural light and ventilation are insufficient, provision must bC made to improve the same articiclally. ' Tho walls and ceilings of working rooms shall be thoroughly cleaned! and coated witlv light-colorecl pain, or whitewash, or othor suitable ma- terial. i Floors of packing rooms shall -bo I thoroughly scraped and scrubbed im-j til clean, dally or more often if necos- sar, ind kept clean during canning j operations. They shall be so constructed con-structed as to Insure proper drainage, to prevent accumulation of dirt' In cracks, and to make it possible to keep them clean. v All scaldcrs, blanchers and tanks of water in which a product is held, bo-for bo-for scalding, or before filling into cans and tanks for washing fruits ind vegetables, shall be provided with a continuous fre3h water supply and an overflow. . Amplo water and "steam snail be supplied to keep the factory in a sanitary sani-tary condition. Filling of cans with brine, syr.ip, tomato pulp or catsup, by submergence or by means of a "dip tank" shall be prohibited. Only potable water shall be used in ' making syrups or brine for filling! j Xfoofieary drainage shall he pro- 'vided in connection with the cannery, and arrangement shall be made to . ww..m.0o u.wu irom inu lUiihury. Tho cannery and surroundings shall be kept free from accumulated waste t and rubbish and maintained in a sanitary sani-tary condition. Gross by-products suitable for other Iusubi iio jju.i vine?) ur i;ui 11 nuaiw. must be stacked or placed in silos sep are ate from the building. The stacks . or silos must, be properly drained; ; other by-products may be retained ; only If rendered unobjectionable. Raw tomato skins, cores, etc., shall not be permitted to be piled near the cannery. can-nery. Canneries shall bo operated in strict compliance with state or federal sanitary sani-tary laws applying to such canneries. , All fruits and vegetables shall be washed to secure cleanliness before 4 canning, 1 Boxes, crates or 'other containers furnished to the grower for fruits or vegetables must be washed after each service and kept In a sanitary condition. condi-tion. All tables, floors, utensils, convoy- ors and machines shall be thoroughly cleaned daily (or after each operation opera-tion If the cannery does not operate daily), and as much oftener as is nec-cssarry nec-cssarry to prevent souring or unsani-i unsani-i tary conditions. A noon cleanup is required. The cans and covers shall be storad In such a manner as to prevent contamination con-tamination and shall bo cleaned when .filled. It is suggested that filled -ians shall be cleaned before packing for shipment.