The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-06-05

may retain dirt and refuse Ventila-
| ton is everywhere excellent and light
abundant, both these matters having
evidently received careful consideration
in planning the building. The privies
contain separate sections with self
flushing bowls white porcelain lined
washbasins, shower baths and mirrors.
! Towels and toilet paper are provided,
, and everything is kept clean. The effect
of all these excellencies of construction
and arrangement is evident in promot-
ing the care of the products and in ele-
waiting the morals of the workers
The same principles Of sanitation and
the same care of the health and clean.
! illness of the workers would revolution
ize the stockyards of Chicago. and the
attainment of such standard should
be the concern of the national govern
ment and of the city of Chicago.
4 Under existing conditions the burden
| Of protecting the cleanliness and whole
! someness of the products and the health
of the workers and of improving the
formed, must fall upon the national
government. 70.
IV.-Treatment Of Meats and Prepared
/ Food Products.
Uncleanliness in Handling Products
An absence Of cleanliness was also
found everywhere in the handling OF
meat being prepared for the various
meat-food products After killing, car
casses are well washed. and up to the
time they reach the cooling room are
handled in a fairly sanitary and clean
ly manner. The parts that leave the
cooling room for treatment in bulk are
also handled with regard to cleanliness,
but the parts that are sent from the
cooling room to those departments of
the packing houses in which various
forms Of meat products are prepared
are handled with no regard whatever
for cleanliness. In some of the largest
establishments sides that are sent to
what is known as the boning room are
thrown in a heap upon the floor. The
workers climb over these heaps of
l meat, select the pieces they wish. and
frequently throw them down upon the
dirty floor beside their working bench.
t bench, the work is usually held pressed
j. against their aprons. and these aprons
f were, as. rule. indescribably filthy.
!. They were made in most cases of leath-.
+ er or of rough sacking and bore long
n accumulated grease and dirt. In only
= aprons worn. Moreover. men were seen
n to climb from the floor and stand. with
r. shoes dirty with the refuse of the
= floors, on the tables upon which the
4 meat was handled They we're seen at
- the lunch hour sitting on the tables on
= the spot on which the meat product was
70 handled, and all this under the very eve
- of the superintendent of the room. show
~ ing that this was the common prac-
:. tice. =.
4 Meat scraps were also found being
u shoyeled into receptacles from dirty
: floors where they were left to lie until
o again shoveled into barrels or into ma
n, chimes for chopping. These floors, ~
y. must be noted, were in most cases damp
z and soggy, in dark, ill-ventilated rooms,
+. and the employees in utter ignorance OF
~ cleanliness or danger to health expec.
" torated at will upon them. In word,
IN we saw meat shoveled from filthy
az wooden floors, piled on tables rarely
of washed, pushed from room to room III
rotten box carts, in all of which pro
IN cesses it was in the way of gathering
Nv dirt. splinters, floor filth, and the expec
In toration of tubereulous and other DIS
te eased workers. - Where comment was
k made to floor superintendent about
It. these matters, it was always the reply
IT. that this meat would afterwards be
al cooked, and that this sterilization would
prevent any danger from its. use Ever
IN this, it may be pointed out In passing
or is not wholly true s. very considera
I'd bic portion of the meat SO handled i!
to sent out as smoked products and in the
Of form of sausages, which are prepared
a to be eaten without being cooked. p.
as A. particularly glaringg instance OF
N, uncleanliness was found IN a room
n where the best grade of sausage was be
h ing prepared for export. II was MADE lat
as from carefully selected meats, and wa:
of being prepared to be eaten uncooked. II
es. this case the employee carted thu
It chopped-up meat across room In pa T
If row. the handles of which were filth,
nd with grease. The meat was then thrown
cir out upon tables, and the employs
re- climbed upon the table. handled thu
~ 1,np eh hands. kn6t
in with his dirty apron and trousers IN con
I'd, tact with the meat he was spreading
nd out. and, after he had finished his oper
ad alton, again took hold of the dirty han
dies Of the wheelbarrow, went back TO
MS another load, and repeated tins p1oe ts
It's fact that there was no water In TIM
er- room at all. and the only method tn
AZ man adopted for cleaning his hands wa
for TO rhh them against his dirty apron
ne On his still flthier trousers.
sse AS an extreme example Of the entir
lily disregard on the part of employees
ect any notion of cleanliness In handiin
to dressed meat. we saw a hog that ha'
ly. lust been killed, cleaned, washed an
,rt sta rted on its way to the cooling room
is fall from the sliding rail to a dirt.
wooden floor and slide part way INTO
lat filthy mems privy. 1t was plcheu u
are by two employees, placed upon Ia 't hun
lgS carried lntO Guc SooAiAAS =
ce- up. with other careasses, no enort oeln
gs. made to clean it.
The Treatment OF Meat Ateer .ns sp,,S ~.
he. The radical defect In the present sys
not tenn of inspection is that 1t does no
Ibe 90 far enough. It is confined at pref
ors emit by law to passing on the heaithfu
a. ness Of animals at the time or Killing
uel Int the meat that is used in sausae
rgee and in the various forms OF canine
: ut products and other prepared meat 1000
nel Does thru many processes, In all
ma which there is possibility OF contain
the ination thru insanitary handing, an
cen further danger thru the use Of chen
ieaIs. During all these processes OF pr
IN. marathon there is no government Inspe
f;on and no assurance whatever ths
these meat-food products are who'll
nj. some and Sc Cor food-despite the fa'
nf that all these products. when sent on
NJ bear label stating they have bee
r. passed upon by government inspector
~ AS to the investigation of the
"a legged use of dyes, preservatives
. I chemicals in the preparation OF cure
,"o meats, sausages and canned goods =
are are are not yet prepared to report. We di
'nt, look into the matter of sanitary ha
o9r ding Of the meats being prepared +
tile the various food products. The result
ls of our observations have already bee
ard partly given. Other instances of no
rye products may be made up, and still
and cure the stamp of government inspe
up ton are here given. In one well.
nth establishment we came upon fresh me-
teel being. shoyeled into barrels. and reg
4 L. hair adHad of sta