The Salt Lake tribune. [volume] (Salt Lake City, Utah) 1890-current, 1906-06-05

rooms by the employees Lunchrooms
constructed In the same manner. by
boarding Off section OF the workroom.
OFTEN adjoining the privies the odors
OF which add TO the generally unsanltary
state Of the atmosphere.
Abominable Conditions.
Abominable rs the above named con-
dltlons are, the one that affects most d.
rectly and seriously the cleanliness OF
the food products Is the frequent absence
OF any laYatory provisions In the prlvlcs
Washing sinks are either not furnished
at all, or are small and dirty Neither
are towels. soap OF toilet paper provided.
Men and women return directly from
these places TO plunge their unwashed
hands into the meat to be converted into
such food products as sausages, dried
beef and other compounds. Some of the
prlvies are situated at long distance
from the worifrooms, and men relieve
themselves on the killing floors or in a
corner OF the workrooms. Hence. In
some cases, the fumes or the urine swell
the sum OF nauSentinS odors arising
wooden rooms, fruitful culture beds for
the disease germs Of men and animals.
New Buildings.
1t is stated that many of the unsani-
tary conditions arc due to the fact that
these buildings are old and have been
built by piece meal, and that In the
newer buildings. being erected from timo
lures are being remedled. This con-
tenton is not borne out by tho facts.
One OF the large plants erected with
in recent years has most of the de-
focts of the older buildings 1t Is true
that three large model buildings have
been erected, but one Is an office build
ing. while the other two contain only
cooling, storage and salesrooms No
model building for the preparation OF
food products has been built in the stock
yards of Chicago
Model Slaughterhouse.
In impressive contrast to the condi-
tlons that we saw in the stock yards Of
Chicago is an establishment that Mr.
Reynolds visited In New York City. 1t
we'll merits a description In those particu-
lars In which 1t is vastly superior 10
similar concerns in Chicago. The two
| paved with well-laId bricks and cement
with sidewalks OF brick. the top floor be-
| ing covered to protect the cattle from
with blue stone. sloplng toward well
| arranged drains, and has a large air
shaft for. special ventilation and abund-
ant windows. The ceiling and upper
side walls are Of hard cement. with
steel cross beams and cement faced
steel supports The upper side walls are
When the slaughtering of each day is
finished water is turned on, and in not
more than fifteen minutes the room Is so
thoroughly cteansed that all perceptiblc
odors and traces of the work arc removed
Everything Clean.
other rooms. such as those for cooling
end storage. are of similar construction
to the killing floor White porcelain
lined bricks and curved tiles join floors
and sidewalks. that no corners may re-
where excellent, and light abundant, both
these matters having evidently received
careful consideration In planning the
buildings. The priyies contain separate
sections with self-nushing bowls white
porcelain lined waeh basins. shower baths
and mirrors. Towels and toilet paper are
provided, and everything Ia kept clean
The effect of all these excellencies OF
construction and arrangement Is evident
In promoting the care OF the products
and In elevating the morals of the
| workers.
Chicago Might Copy.
The came principles of sanitation and
| the Same care of the health and cleanli-
ness of the workers would revolutionize
| the stock yards Of Chicago, and the at
| tainment of such a standard should be
and of the city OF Chicago.
Under existing conditions the burden Of
| someness OF the products and health Of
| the workers and OF improving the condl-
| tions under which the work Is performed
must fall upon the National Government.
Treatment of Meats and Prepared
| Food Products.
| An absence OF cleanliness was also
| found everywhere in the handling OF meat
| being prepared for the various meat
| food products. After killing. carcasses
| are well washed, and up to the time they
reach the cooling-room- arc handled In
| fairly sanitary and cleanly manner The
| parts that leave tho cooling-room for
| treatment In bulk arc 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 with no regard
| whatever 10 cleanliness. In some of the
| larger establishments sides that are sent
1 to what Is known as tho boning-room are