Abstract
WITH this title, Bull. No. 1, published by the Bacon Development Board, Thames House, London, S.W.I (Is.), lays down certain standards of sanitation as a condition of every licence to produce bacon, and describes in some detail a system of sanitation which, if adhered to, will assist curers to comply with the conditions of their licence, and help them, in their own interests, to reduce the risk of spoilage of their products. The construction, maintenance and equipment of the factory are first discussed, after which the daily and the periodical cleaning of the premises are described. Next, the keeping of the meat and bacon clean and wholesome, and the personal hygiene of the employees are dealt with. Data are given in an appendix upon sources and reduction of contamination and the use of sodium hypochlorite as a disinfecting agent.
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