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Volurrme 48, No. 10

February, 1967

J

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-----;---'--~~---=------...... ---- .-- . FEBRUARY, 1967

. ,. L.nt.n Opportuniti •• Th. Salmon.lla Story

, I The Macaroni Journal

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11 111; 1 lin . I" " ~ 1/,« 1t",lfJ it'.6 D E MAC 0 ••• ~'" Itt Jc /IIucA /IICl'tl

QUALITY: Superior Long Goods and Short Cuts .•. PRODUCTION: Guaranteed as Specified ... SANITATION: Easiest cleaning Dryer on the market .•• DOWNTIME: Minimum downtime proven in each instAllation ..• SERVICE: 24 Hour Daily Production • . • CONSTRUCTION: The most ruggod - to auure years of service .••

~" tA, DEMACO [t{ui,,,,,ttt itt Aetuttl O,,,.ttti,tt NOW ... write or call

Western Representative: DE FRANCISCI MACHINE CORPORATION HOSKINS COMPANY .US .45 METROPOLITAN AVENUE, BROOKLYN, N.Y. tt237, U,S.A , P.O. Box 112 • LIBERTYVILLE, ILLINOIS, U.S.A. PHONE: 312·362·1031 CABLE, DEMACOMAC PHONE. 2.12_386·DB80 FEu"uARV, 11)61 . , " 0

It has been elUmated. Lent II a aood time for related ltem promotions in LENTEN OPPORTUNITIE .~ virtually every department in the gro­ cery .tore. Combine remaining Ingredients lind Amons NMI sugscstJons are dairy mix well. Add cooked spashetU; milt products, milk and cheese, poultry ond gently. Tum Into 4-6 greased Indlvldunl ellS, baklns dishes. Bake In moderate o\'en Canned soeds possibilities arc Infi· (350") 25 minutes. nlte: tomoto product., condensed soups, evaporated milk, mushrooms, tuna. P.nnsylnnla Dulch salmon, cooking oils. Another recipe we have developed, In the condiment.: tplces, sauce mix· deslsned to help busy homemakers pre­ es, pickles and olives, . alad dressings. pare dishes which are dellciou. to eat, In the produce department, apples nourishing, and yet require little prepn­ and citrus fruits are available for salad raUon, i. "Wonderful Cood" Noodlel. combinations. Vegetables may Include Popular In the Pennsylvania Dutch celery, peppers, onions, garlic. country, whence It derives It name. It Don't forget fresh, frozen or canned frult. and vesetables, .eafoods, bread, make. a flne accompaniment to your wine. paper products-you name It. entree, you wUl enjoy the texture con­ trast of ell noodle. topped with crisp Skinn.r Off... Ca... rol .. croutons, and appreeiale the fact Ih llt Skinner Macaroni Company is offer· this simple but delectable dish can be Ing COniUmef1 three sizes of Regal cooked In about 8f1een mlnules, Ware Teflon casseroles at substantial savings In a premium display promo­ "Wonderful Good" Noodl .. tion during the Artt quarter of 1961. (Mokes 4-6 servings) With labels from any two Skinner 1 tablespoon salt products, the CDllcroles are available at 3 quarts boiling water I can (10~ ounces) condensed cream Macaroni CaullOow.r Cu ••role prices about. 40% below list. The IVJ -ql. casserole wll1 cost consumers $3, the 8 ounces wide egg noodles (about ~ or celery 'Oup (Makes 4·6 servings) table.poon .alt 2V1:·ql. $3 .tiO, and the 3%-qt. $3.75, DrrIIH s,qltettl .... Tu ... c.... ,. .. cups' Vl cup milk An unusual display card that shows \.1: cup milk 1 tablespoon chopped canned pimiento 3 quarts boiling water 2 cups elbow macaroni (8 ounces) an actuaI2~-ql. casserole Is the center­ v.. cup croutons 11 teaspoon Worceller.hlre .auc:e plcce for the macaroni and eheese dis­ 1 GY.I·ounce clln chunk-style luna, 1 can (10~ ounces) condensed cream OW thnt the requirements tor 11 teaspoon curry powder play. To make the display complete orc drained 3 tablespoons butter or marsarlne of celery soup Lent orc leu strict for many 2 cups diced cooked chicken colorful macaroni and cheese slore ban­ N Add 1 tablespoon JOlt to rapidly hoil· 2 canned pimientos, chopped household •• morc people may come to \.i cup chopped cooked spinach I tablespoon .alt ners, coslerole order blanks, and n Ing water. Gradually add noodles 10 VI: cup milk fully appreciate the lood flavor of Rlh 2 tablespoons lemon juice 3 quarts boiling wllter recipe pad fcaturlng a macaroni and that water continue. to boil. Cook un· 2 cups grated Cheddar cheese (about and leafood, eegs, cheese, and other 2 CUPI elbow macaroni (8 ounces) cheese recipe that requires no pre­ \.1: teaspoon Worcestef1hlre sauce covered, ltirring octasionally, until VI: pound) dairy products in meatless meals pre­ Melt butter or margarine and odd cooking of the macaroni. ~ teaspoon pepper tender. Drain in colander. Pepper to taste pored by choice. on io n, celery and mushrooms. Cook Skinner has scheduled 4·color ad\'er­ 2 tablespoons gruted onion Combine noodle. and milk. Cook 1 head cauliflower, broken Into cauli· There are so many dishes that over medium heat untll mUlhrooml are Using In Good Housekeeping, Family good over low heat 5 minute., .linina OCCII ' Rowerets and cooked Add salt to rapidly boiling water. bro wned. Add condensed soup, milk, Circle, Progressive Farmer, and Wom· arc meaUen. and orten these can repre­ .Ionally. Meanwhile, melt butter or Add 1 tablespoon salt to rapidly boil­ CruduaUy add IIpashetti so that water pimiento, Worcestershlre .auce, curry an's Day, plus a feature ad in 137 local l ent economy 01 well at D changc of margarine and cook over low heat unlll Ing waler. Gradually add macaroni so new.papcrs to generate consumer inter­ pact! In the diet. Macal')n! product. just continues to boll. Cook uncovered. sUr­ powder and chicken. Heat to serving lIahtly browned. Turn noodles into temperature, sUning OCi:aslonally. that waler continues to boll. Cook un­ est. The promo\lon III geared to Lent naturally lend thcm s.~lves to such ring occaslonolly, until tender. Drain In serving dish; top with crouton. and covered, stirring occasionally, until (Feb. 8·Mar. 20), the peak !.eason ror dishes. colander. butter or maraarlne. Preparation time: Meanwhile, add 1 table. poon salt to tender. Drain in colander. macaroni and chcese. Like all macaroni products, IpulhetU about 15 minutes. n ,idly boiling water. Gradually add Combine condcnsed soup, pimientos orren! grcat convenience and economy, macaroni .0 that water continues to and milk; heat to boiling point. Add IlS well as valuable nourl~hment. Here', Chicken Dellghl boil, Cook uncovered, stirring occasion· chcese and pepper; cook over low heat, all)', until tender. Drain In colander. D recipe for Individual Ipaghettl cal­ The combination 01 macaroni :lnd .tlrrlng occasionally, until cheese Is Tum onto heated serving dllh and seroles made with other convenience cooked chicken can provide . a tlJf~· in . melted. Add macaroni and cauU80wer ser\'e with chicken sauce. foods: canned SOUP. evaporated milk, high-protein main dl!he•. Thl. Is a 1l00d lind mix well; turn Into greascd 2-quart and chunk-style tuna, all from the cup­ . combination at any time, but an c)t C1!I· V~.lable 8u;;.. lIon casserole. Bake-In moderate oven (S50") board shelf. These Ingredient.. com­ . lent Lenten suuestlon. In the phuto' 35 minute., bined with chopped cooked spinach, sraph, our reclpt', for Curried Macaroni An equally good vegetable dl.h for mokc a colorful. hearty meal In one and Chicken, th( perfcct dllh lor a Len' the Lenten season I. pictured on the Related Item. Li.ted dish. ten luncheon, II shown In Individual Front Cover this month in the form or In releases from the Notional Maca­ cauerole., but ,his dllh Is equally at­ • MD.caronl CauliRower Casserole. The roni Institute to food editors and mail­ .tll1 Dulled 8pIgh.Ul .nd Tun. C.... rol •• tractive served from 0 laran platter or lellure.lovlng homemaker contln· Ings to grocers It Is pointed out that (Makes 4-6 servings) casserole. Here Is the recipe: Ut i to look for those qulck-and-eosy macaroni consumption has been In­ meilis to prepare, and thl. one meets crcaslng every year, that macaroni· 1 tablespoon salt her requirements. BecaulC macaroni Curried Macaroni and Chicken noodle products give the grocer a 3 quarts boiling water needs no washing, paring or energy­ profit margin of about 24 per cent, and (Makes 4 .ervlng.) 8 ounces spaghetti \l!ut!ng ellort, It Is fast becoming the on annual return of $5.89 per dollar 2 tablespoons butter or maraarlne I 10 ~ ounce can condensed cream of secret or those time-savina yet appellz­ Invested. accordln~ to Progressive Gro­ asparagus soup 2 tablelpoon. flnely chopped onion Inl meal. found on Lenten table• . cer'. Colonial Store Study, One thou· 2 tablespoons 8nely chopped ~ler)' lIere's the simple recipe for the cover lI and dollnt'» worth of mbcaronl sales ~ cup evaporated milk Photo: pr,M.!ucclil $1,220 In reillted Item IUllell, ,~ cup .1Icc.od mUlhrooms . , ~, CUt) wllter FEDRUARV, 1967 6 Tm~ MACARONI JOU~A L t ~ ____

Raport of the Tenth Annual Conference of the Law Institute and Food and Drug Administration

by Jame. J. Winoton, Director 01 Research, N.M.M .A.

N November 28. 1966. the Tenth Ing time of 3\1 to 4 minutel, to insure OAnnual Conference under the aUI­ destruction of the salmonella. Thi. mUlt plcel of the Food ,& Drug Law lnlUtute be followed by exacting precaution! to and Food ,& Drug Admlnlatrntlon wal prevent post contamination due to care­ held in Wa!hlngton, D.C. lell5nesl on the part of workers; un­ clean cuns or utensil! Management Thll meeting, as previous meetings, must make n concert\!d errort In the WDS very well attended by representa. course of noodle manufacture to have li\,i!" of I.:on't'anies In the Food &: Drug equipment lanitlzed on a dally basi! Industries. The Theme of this meeting Using on effecUve and acceptable sani­ was "Assuring Integrity of Food and Uzing compound. This IIhould be ap­ Drugl" or "Giving Conftdcnce to the plicd with hot water, followed by a cold Purity of Food and Dru,s." At thil rinle to egg water pipes and connec· meeting there were dis:ulled the ct· t1ons: mixing tanks; pressure pumps; torts of the Food and Drug Admlnlltra­ and cutting and extruding devices. The tion and the r~Bul a t ed industries to .,­ following program has been recom· lure the safety ond etTectiveneu of mended by regulatory omcials to pre­ Food and Dr.Jgs through constant im­ vent lolmonella contamination In the provement of research. marketing ond fin i!!hed prodUct!. advertising technlquel. I. Promoto penlonal cleanUnellS among .... DI~ a•• ri .... Flrot Macaroni manuCacturerl were quick to The lpeakers on the agenda included employees. realize the advanla,oo o( thia new wheat. the following penonl: F. D. A. Partlc14 J .... J. Wla"... E./IJ ...... 17 DomOlUc pants-Winlton B. Rankin, Fred J. Del­ 2. Adopt an employee health survell­ macaroni fifOt appeared Durum production increaled. And the lance program. Macaroni InduaUy in America bo,an to mare, Kenneth R. Lenington, Williom in thia ccuntry about 1848, Summenon, William W. Goodrich, which arc capable of causing Infection 3. Truln employeea to prepare, handle, well over a hundred yeal"l lIouriah. Douglas C. Hanlen, Jamel L. Goddard, in man or animal. Unfortunately, lal· and Itore food!! in a sanitary man· aBo. It woo introduced In the New, bilh .•peed machin.. were invent· Commilsloner. monella infection hos been reported In ncr. Eut and Ifadualiy aproad ed. Automatic dryera WAre developed. The Low Food In!litutc WIIS rcpre· recent yean in increasing incidence 4. Adopt good monufacturing prac­ dlroulh the Middle Woot, Macaroni'. popularity continued to in­ sc nted by Franklin M. Depew. throughout the world. Thla bacteria can IIces Including clo:ed line opera· couse sevcre Illness (salmonellosll' in tions, wherever possible. boin,oold only In apothecary creaae, and 10 did Representatives from Indultry were: Robert G. Ruark, Corn Productl Com­ man which in some cases, can result in 5. Malnlaln rigid IpeeUlcaUona on In· mope and roccmmendod production. death. One type of Salmonella causel (or imanto and invaiida. pany: Herbert L. Goldberg, U"lveraUy coming Ingr.elI.nll Ubi, 10 be con· And thia of Mluourl: L. Paul Sinotte, Merck. typhoid fever. However, those causing lamlnat.d with aalmonana, and reo By 1900 there were only a hand(ul o( poP·.uority boo Sll,) rp ,& Dohme; Michael Ma rkel, At· ga.tro· lntestinal disorders are the moat ject Bny Incoming raw materials corn man. Animals are easily infected. macaroni Caclari .., with a combined out­ t.o torney, Markel &: Hill. Ihowlng damage or visible contami­ continued Infected food animals can tranlmit the put o( 600 barreto a day. srow. Today, !'aul Rand Dixon of thp. Federal nation with foreign materials. Tr-.de Commiuion was 0110 on the pro· disease to man through contaminated 6. Destroy baderia in raw prodUct! And then, ill 1898, over one billion meat (vea). pork. beef, poultry), nih IIr.'"n. The two main tOpicl that were by upproved method!. an aapociaUy hardy ...._. pounda o( ond other animal products luch as egg re"lewed and diacussed were: variety of durum wu macaroni are or milk. Finished food products can· 7. Maintain proper storage tempera. Salmonella In food . turel. brou&ht tf,! America conaumod tamlnated with this organism violate (rom RUlI,ilL by annually in tho United Slataa, and maca· '.. Health hazardl arllinB from ilnU· the Federal Food. Drug and Cosmetic 8. Rotate raw and fini shed stock ond tho biotic drug reliduel In food. deltroy Ipolled food!. United Stataa roni is aerved sud Anjoyed in nearly every Act. Contaminated products may be Department of home. In Cact, macaroni is now a staple lu the macaronlinctustry, we are can­ seized by Federal or State omciaia, or 9. Maintain an .HeeUn control pro. In tho (ood diet o( the world I ~ l l1 ed particularly with the neceility they may be recalled from the market, gram on the plant environment. For A&riculture. of leeelvlni ingredients free from , ai­ cauaing a serioul economic loss to man­ example: mun ella bacteria and manufacturing ufnctur(!ts. o. Eliminate insectll, birds and products that wl111ikewile be freo from rodents. H.at Treatm.nt To satisfy this demand for high-qualitY, appetizing the salmonella ort.anilm. b. Control dust in plant. It t. the present time, heat treatment c. Auure clean air intake system. macaroni, depend on King Midas Du~um Products H.a1th p,obl.m it. the most practicot way to destroy 10. T.II 11n1.h.d product (by batch or According to Kenneth E. Le-nnlngton. lIuilll :mella baderia. In the macaroni· compositcd batches) for presence of Salmonella Project Offlcer of the ~ood noodle Industry, pasteurized eglla are salmonella. & Drug Admlnlltratlon, the ~ Imonel· being putthaled under contract with a According to Mr. Lennington of the lac genul of bacteria probably posel al worranty that they be free from sal· F.D.A: ''The bottle agaln!t salmonella Irellt a problem as any facinl the pub. monella. 11 Is important that the condl­ Is and wl11 continue to be a form idable PEAVEY COMPANY lie health today. Salmonella Is a large tiona of ellil pasteurization be cnrricd one. If progress II to be achieved, the and wlde' lpread group of organllms out with precision as prelcribed in the combined efforts of our agricultura) Flour Mills found almDlt everywhere where man proce!5, nnmely-a heat treatment of procedurel, Industry, public health or btut exllt There: are, at the present liquid eggs should be at a temperature agenciel and even the housewife, will time, over 1200 known Itrains, 011 of of 14 ~ · to 144· Fahrenheit with a hold· be necc5.!llry."

FEBRUARY, 1967 9 8 Tile MACARONI JOURNAL " . -.

Egg Products Quality Control School

ALMONELLA IS A MICRO­ Food. (particularly dried produtts), Laboralory o.moDilralioDi S orlanllm which can caule ..l ma-­ dome.tic anlmall (particularly poultry), Atter two day. of Intensive .chool· nella. II. In mild tonn, lhlJ can cause and people are prime carrien of III­ inl, laboratory technique. tor te.tlng diarrhea. In Inere caaes It can caule moneUa. EI. producll mutt now be tor .almonella, aa wel1 as other quality death. pa.teurbed under Govemment Imper­ control eill tests, were demonstrated by Some yean ala an epidemic In River­ tlon as 8 precautionary meaaute. the Inltltute's Sclentlftc Director, Mar­ side, Callfomla was caused by a con­ Because of the many que.tlons sur­ Iltret Huston, and associates. taminated water . upply. Proper chlori­ roundln. this .ubJect matler, the Insti­ A larle turnout testlfted to the keen nation cured thl •. tute of American Poultry Industriel re­ Interest In thla subject, and the In.tI· ~ RKftlI PubUdly cently held an Eill Pcoducll Quality Control School In Chlca,o, to dl.scu .. tute I. to be complimented on brinllnl Re«ntJy, new.papen carried pub­ tOlether .uch a nne array at talent to licity about the Borden Company hav­ usen' requirement.. ,overnmentat re­ qulremenll, the eill lndultry'. reapon­ preaent subject malter aa clearly and as Inl to call back Starlac, a dried milk completely .. it was done. product, becaule of IUlplclonl at ..I­ .Ibllltles, the opention at pllteuriun, monella contamination. Thb ran Into a po.t_p8lteurizath-n contamination, and The papen that tallow are examples Iliantic till and a poor Imaie tor the conllderations Cur controllln. contami­ of the lIIumlnaUnl reports on this .ub· Ject salmonella. company. nation. at You can'i tell time on A NOODLE USER'S REQUIREMENTS FOR SALMONELLA-FREE EGGS by Val C. Bremer, Direclor 01 Technical Service,. C. F. Mueller Company MALDARI DIES ..• 1961 mDrk. the looth annlverury at addition, te.ulatory seizure with re­ critical, they are nonetheless essenti II the C. F. Mueller Company. Orilinol . ultant adverse publicity and poulble to prdouct unltonnlty and quail '''. They are lenerally arrived at aft ·r push cart spIes of .mall bDl' ot eRg UtllaUon add to the sevl!rlty. noodles bock In 1661 have brought UI Specltlcotlons which allow delrees of dlscuulon with the supplier. 0,; 'e to the lead In. position In the sale ot varil.llon gcnerally deal with character­ adopted, they do not remain "stO:'IS this commodity throughout the Mueller istics at a less critical nature. While less quo." They are subject to chanle bo , ·d 'hey seem '0 las' forever. marketinl Drea. We annually manufDC­ upon .uppller performonee, chpnge, 'n ture about 13 million pounds at egl test methods or Instrumentali 1. noodles which require nearly two mil­ chanles In the material Itlell. Who. 11 lion pound. of egl products, and ellS are lIubject to arowth and , \. vlronmentat chanles from year to yl 1( . The production ot our egg noodle In· Unfortunately, these are not always ,n valve. the procurement at quality flour , the "up" .Ide. To avoid miJunderstal,d· and quality CII" To assure thl. quality, Ina, speeltlcation chonles when mll Ie reasonable but effective specifications , must be mutualy olreeable. for both flour and cgls are nece.sory. SpeclncDtlom mDy be roughly classified Noodl. Maldng In two ways-those on 0 "go·no 10" In relotlnl how speclRcotions ofT,·ct boals, those which allow 0 degree at you as a potential .uppller to the variation. noodle maker, 0 briet descrplt!on of the procell Is In order. Essentially. dunlm The "la-no 10" type are usually let er by n!culotory olencles, wherein mini­ wheat flour Is mixed with an eBl-wol mum .tDndards or lero tolerands an! comblnlllion In 0 set ratio. It I. ted to sct. Deviations from these . hould result stalnleu steel mlxlnl troulhs under D. m'HDIUU E,. Sons, Inc. vacuum on a continuous basi •. Alter In reJcction by us or seilure ot the 557 THIID AVI. .IOOKLYH, H.Y., U.s.A. 11211 product by them. Lou of product, de­ mIxing, It I. ted to an extrullon screw which dlltributes It throulh a set of lays due to replacement and monetary A..nca·.lo'.... M.ca,..,.1 DEe Moh,. $In" r903 .. Wllh Manag.m,,,' Con"ftvov.ly ~"a'".d 'n Some '''''''y 1011 tallow to us and the .uppller. In v.le. I,..., (Continued on pale 12) FEBIlUAIY, 1967 II 10 TilE MACARONI JoURNAl. -.--.,....--~-.

ganlams which cause food poiJonin;:. Hoodll Un,', Rlquire"'lnt.- not rehydrate properly when mlxed with water. At present. the greatest concern for ebl: (Continued from page 10) product producen and conlumen Is the PbJlkal Defects tube. to fonn a continuoull sheet. The prerence of salmonella orlanlsms. MOT e sheet of dough I. then sent throulh sets Phyalcal defectl cauled by human tests, discullions. ar.mlnatJ and aUell ­ of reducing rollers untU a deslred error are encountered occasionally. tlon have probably been devoted to thl! thlcknell is reached. Next, it Is fed While these usuallY result In rejection pretence of this organllm In food dUI ­ through a set of dies which produce. of only the cana Involved, too frequent Inl the past three years than in the .trips of the desired width. Finally, a recurrence can react adversely to the previous thirty. There cau be no dou bt oRender. For exampt., cans of ea, In anyone's mind that IOlmonella mu ~ t revolvlna knife blade cutl the strips White, not used at Mueller'l, or whole Into preset lenlths. The wet product, at g • . eg,s mixed In with cans of eli yolks, Ample reasons lor this statement can about 30 per cent moisture, Is conveyed eanl with Improperly sealed seams, by belt to a dryer. After palllli e over a mislabelled canl, cans with an exces­ be found In the foll owlnl: To quote series of screenl, whereon it Is sub­ sive amount of .hell plett.. exceSl from the FDA Fact Sheet distributed 0. 1 jected to contron <;:·j heat and humidity, foam at the top of the can Interior, or the FDA·Food Law Institute Meeting .pllled on the can exterior. Thl. latter In Walhlnlton on Novc:mber 28: "Fin­ the product emerges in dry fonn. The IJhed food products contaminated with entire procell takes about five and one­ defect presents 8 problem (1) In that haU hours. The dry product Is con­ the exceu foam must be removed to this orgonlsm violate the Federal Food, afford proper umplln., (2) It does not Drug and Cosmetic Act. Contaminated veyw dlrer.t1y to the packallnl area or products may be seized by Federal or temporarily atored in bins. In t uenet, rec:onalltut.e properly, (') when on the State ol11clals. or they may be recall~ this is a relatively simple operation. 1t can exterior, It provides food and a requires a minimum of Ingredients lodlln, place 'or patho,enlc or other from the market. This may cause a seri­ ous economic loss to manufacturen." with a minimum of handUnl. bacteria present In any surroundln, to which the cans may be subjecled. Many of you will recall the recent Bpecl8caUoDi An Slmpl. Another area which can lead to both dry milk seizure. Shortly therearter, New York and New Jeney newspapers Specifications are al~o simple. They physical and bacteriolo,leal defect. Is conilit of physlcill-chemlcill and bac­ the carrier, who either has Inemclent carried an account of a .ull Instituted \ teriological requirements. SoUds and refriaeration or nelleen to use it. Shlo­ by the parents of a nine month old alrl color (expreued In NEPA' unit.) art! ment. which Ihow evidence of separa­ aaainst the processor. Damoles In the determined on each shipment. Since tion of the product 'rom the Iide of the amount of $560,000 are being sought elil: noodles are loverned by a standard can are .ubject to rejection. The afore­ because the product aUeledly made thf' child 111. This live. one cause for appre­ ofldenlity, ellloUds 81 luppUed to us, mentioned are all polnl! for which the Ihould vary only to a small extent. supplier Is responsible and subject to hension. There has seldom been a rejection In penalty. Compu, ReqwHlDtnts this area. Bacteriological 81udarda Prelent Company requirements wit h • National EJiZ productlonl Association. Bacterlolollcal standards 8110 fan reapect to salmonella slate "We will Color plays an important part In accept frozen eggs from your finn wh f':'I quality. Accordln"ly, premium prices Into two catelories. Those which allow a delree of variation, those for which certified lalmonella negative by tile are paid for dark colored yolks. Stand­ USDA based on samples taken at your ards are checked on a Cenco-Sheard­ there I. no toleronce. The advent of compulsory pa\leurization hal had breaklna plant by the USDA on the Sanford B2 photclomctcr calibrated by frozen product. We connot use the the IAPI Laborlltory uslna: lodlum di­ marked Inftuence on both. Total bac­ terial counts have recently ranled from product until receipt of the cerWl· chromate 81 D reference. This Instru­ cates." This procedure avoids return of mentation was used to coincide with a low of 1100 to aa hlah 8S 28,000. They serve mainly 01 a roulh Indication of the product, and pennlts Immedi ;.te that utlllzed In the past by most IUp­ correction .hould a positive result ~ It pllen. Interlaboratory checks with In­ pasteurization and operatlnl emdency. Suppliers who consistently show counts obtained. The frozen product Is s.1 rn· stitute of American Poultry Industries pled to detect any poat-pasteurlzati ::m rloor Hop",. ,... d.r .nd of 10,000 or under are obviously In an V'rtj.Llft .I.ntor lor I.. dln, lind ourselves have been very close. contamination which may occur. Th"!e oWlm ..d hopperl, bllndorl The few Instances of rejection because out of control condition If a count of or oth.r proc ...ln, m.· 30,000 I, found In a shipment. Such a requirements are on a lot basi •. Red ll c· chIn ... of substandard color have been cauJed Port.bl. b... optlo nil. findlnl would t!:lUlt In notification that tlon of this frequency depends upon the by 8 suppller's Instrument beln, out or resultl of further experience. callbratlon. Because of color require­ corrective action .hould be forthcom- . ments, ega suppliers have been restrict­ Inl. Repeated out at control levels At several semlnort or techni :al could relult In discontinuance as 8 ' meeting" dellllna: with 1.lmonellD. I ed at Mueller's to the frozen products. have been asked why a noodle ma ll U· At present, dried ellS do nut meet the source of lupoly. Pendlnl the collection requirement.. Drilling of the frozen of further data, speclftcatlons In thI, facturer Is concerned about solmonrill area are under study. To dllrc.. for a contamination. Don't people Loil product for samplcs Is ·done on the noodled Doesn't holllnll kill salmonel­ dlagonat as tc:commended by the IAPI. moment, palteurlzatlon haa not had We have found this to give the most nny detrimental effect on functional la and Ilmnar organllmd When I po ~ ed properties of the egll In our process. this question to a member of the FDA. representative sample alona wilh most hi. reply was "Many houlewlves do not consistent results. Whlle sampling cuns. If It does not Interfere with the sup­ plier's pasteurization procell for other use entire boxes. They either partlalll we have seen some which have been on prevloualy drilled by the supplier or his users, we feel that the temperature empty the box or return some porll could be ra.led to 14'"F for our pur­ of the dry product to tho box manuallY· representative. We have bbserved that, r pose". If the product la contaminated, thcl In the case of the three hole nmplinll, hands can become contaminated. lAter much shavlnga are left on the surface. Total count. are of no value In Indl­ These shavln"a, usually seml·dry, do caUn, the presence of patholenlc or- (Continued on pale 14) TilE MACARONI JoURNAl. 1967 13 12 --.c.. Hrttahed produell have &hown the .lb­ Noodle U...... ul ...... "h- date, this II the belt lulde we have. (Continued from pale 12) Reaard.leu of what method comes out senet! of ..lmoneUa , c:08aulOR PO! : ve of the volume of researth, )'ou .. pro­ Itaph and fecal Ilreplococcl. With »Jur contad with .Ucel of bread, cold cult ducerl mU lt do your utmOit to prevent cooperation al auppUerl, we expct' i to or other food which II eaten without contamination. While the primary re­ keep them 10. h:-at treatment lufftclent to kill the 'ponllbUlty for freedom from all these We, at Mueller'l, are determined 10 organlam may cause salmonellosis. bacteria reats with the supplier, we, a. oft'er the very belt product to ('tn· AI IO, lome penon', ulualy younl onel, prOCi!uon, have a like relpon.lbllity to munch them In the dry Itate. My own our conlumen. To this end, step. as sumen. Thll Includcs appearance, " f :1 \_ daulhter I, In this catelory. When outlined In the FDA Fact Sheet for pre­ Ibillty," the ftnest Inlrcdlenls obtD i'l­ BIked "why?", her anawer was. "they vention of lalmonella contamination able and most certainly, a produrt 0',. are crisp and crunchy. Bealdes. 1 like are alreday In UIC. Recent telts on solutely Ilt for human consumption. them that way'" ._---- _._ . - eo...... Vigil AKaln. If salmonella II prespnt 'n the USDA Requirements for r.,a: product. temperatures In the noodle drying proccu are not sufftrl oe nUy high Egg Products at Plants 10 kut thp bactt=rla. While primary at­ tenUon I'. focul'!d on nlmonella. two by G. R. AnderlOn, Aui.tant Area SuporvilOr, Poultry Divi.ion, other f.xxl pol.onln. organlsma are con.tantly under close SCrutl1\!1 at U.s. Department 01 AArlculture, Chica~, IlIinoi. Mueller'• . Thele are coaqulas'l pOlIUve staphylococci and fer.1 .treplOC\>CCl. HAT are USDA requirements and 4. All ell' are examlntd vllually and We believe these to be Introduced main­ by smell on a broken out baili. ly by unuRUal}' pra~Uee. .fter pal­ W what new one. are belnl con­ sidered for USDA Inlpeeled ell prod­ II. The starin" handlin, and blendinl teurltatlon. Staphyloc:ocrol posel a of edible In«redlents In th" product problem In that toxin l'Jfficl'" nt to pro­ ucll pllnta? I lnume that you are familiar with are careful1y checked. Probleml duce IIlneaa II not drltroyed by hoUl",,:. here may Involve POlt-conlamlna· The mOlt practical lolullon to thll our program, 10 I wiU review Its basic tlon. rtllemma II to keep the organ 11m out. phases and let Into the IPe<"lfic require­ ments of the relulaUonl governing the 8. Palteurbatlon-the complexity 01 We allo believe feral Itreptocot"C1 to be thl. operation speaks for Its"1f. a more efficient Indicator of the lanl­ InsDection anel Inellnl of elll productl. 7. Final examinallon of the ftnl sh--d tary Index of a nrod'irl than the col1- The USDA Proaram Inc1udell: product. fonn-E coli t"sl The Rtrep teal involvel t. Upon request for Egg Productl Servlre by a company, a lurvey Is 8. Packallnl of all produrts accord!n. less steps, Acrordlngly. relulll can be to lood commercial practice. made of the plant and III faclllllel. or obtained more promplly. other contract requlrtmrnta. Thi. A lpeclany trained Supervisor ex· The fact that you and I receive nega­ Inrludes accura"Y of labelln1 stn lc­ live report. should not allow UI to re­ amlnes the plant In detail and ad­ ment of Inlredlrntl, al well a. net lax our vl"11. Recent work In rese.~h vises management as to what alter­ ations are neceuary to brinl the welaht. laboratorie. ral .... the following 'lues· O. The control of the ule of "rrl,l· plant Into compllanee with the tlon. In mv mind. How authentic is cidel, Insecticides, rod e-nllrldel . .I e- freedom from salmonel1aT How lonl ReaulaUons. 1eraents, etc. DeVelopment of an "P' will the methodology remain a. isT Are 2. Manllement II required to .ubmlt proved compound nil has not o',ly we lulUn, ourselves into a .tate of falae plan drawings for approval. These aerved u a IIfelCuard alalnst (' ,n­ . reurlty1 prlnll Ire to cover layout of rooml taminotion d elt proci'lcll. but as For Instance. a letter from the FDA and equipment, and varlou. other aideU man"ement In know rl l Micro-biology lab In Washington It:lote.: detanl Indudlnl a certlHcate thai what noa, be ul ed Ind how It I 31 "We have en"losed a cooy of the meth­ the pllnt water aupply Is potable. be uled. od now being used. Pleue keep in Equipment an"; v'enln. uaed shan 16. Certification u to chemical . nd mind, however, that this method I. be of proper del.,n and conltruc­ bacterlolo.lcal facton of ell pI .d. nelth!!r official nor standard. We expect tlon 10 that: ucll. We oIt'e contlnulna our w"rk to change It when It leems deslnble to a. they enable examlnatton, selre­ in quaUfyln. more of our ell rll' .,d. do so." IIUon Ind procellllni of productl ucts Inspecton for laboratory WI rk. Also, a stalement has been made In In a satisfactory manner, and private conversation that, if preaent b. permit thoroulh cleanlnl. In the Plaal 3. Specific operalin. requlremenll, In studlel on the antibody HuotelCenee Our man In the plant, the USDA Eg, technique tor aaln•. :mella are .ucceuful. time and temperature requirement •. Products Inlpeclor, has the key roll In 40 per cent of prelently negative tells In handUnl and proceulnl of IheU. the renderlnl of the aervke. His joh II liquid, frozen and dried enl. This wil be found positive. to rontlnuously obaerve Includes lelCrel ation of aU thel1 ellt Complex TH. prior to enterinl the breaklnl room. 1. Sanitation. 2. Wholelomeneaa of shell elll "nd FinaUy, the detection of stnl{ll of Here I want to emphasize only clean the ~Ible InlredlenlJ ull!d to Fit" IDlmone1la which reRct atypic'aUy on fll,1 may be broken. This brinls up duee the ell product.. as well I' preaent media have been authenticated a point for aerlous conlldentlon. through aerolo,ical typinl, This further Should washing and sanltldng be the edible In,redlents added. Plant operation .. compllcatel a complex tell. required on .n ells prior to break­ 3, My Intent Is not to dllCOurale or dl.­ Inl1 InformaUon available certain­ 4. Protection of the ftnlshed product. parale the present method. After .n, to ly points In this direction. (Continued on p.ge 18) THe MACA.ONI JoURNAl. 14 You wi11 note that the Plan could a new Identlftcatlon mal k hal been I'ro­ ployeel betwHn deparlmenta of the USDA Requl ....nh­ plnnt. We know, lor example, a poor (Continued from pale 14) move to the 100 per cent level In one 01 vlded for non-palteurized ell produf:ls Post Pasteurization Contamination more steps, dependln. upon the level or which are to be .hlpped from one ( \1- practice in plant layout JI to locate relt 5. P~ckaglnl materials and labeling, sampling. ftclal plant to another for furt her room. and lunch rooms In such a way that tranlfer room employees mu.t Pili by Floyd R. Smith, Director 01 Quality Control, Pet, Inc. The Inspector will Illue certlfh:alel Basically. Planl 2 and 3 are almllar. proceulnl· covertna: certification of the product The .amplln. rate In Plane No. 2 only throulh the breakJna room In order to The new regUlations now have t>l" 'n There are more poulble routes than upon request. provide" for a rate of 1 In 4, while Plan USI! thele facilities. Thla Is only one ex­ rewritten to provide for pasteurlzati"n yoa may realize. and It would be futile 3 provides for a rate of 1 In 2- of ell prodUcts at dllterent temper:l. ample-there are many other problema .... Chu...... hlch mu.t be comcted-and these are to attempt to point out all which may For lOme time mOlt plant. have car­ ture levels. Liquid whole el's sholl h ~ to be given hllh priority. exist. A tew are as followl: With this briet summary of our work ried on a quality control check for nash heated to not lell than 140 degrcl'S 1. Personnel working In or moving want to tum directly to our Regula. their own allurance. We have strongly Fahrenheit, and held al Ihl. tempe. J ­ OtMr Natt.n lreely between both areal. tiona with Ihl! primary aUentian on our encouralJed this In the past, and Indus­ ture for not less than 3Y.a minutes. All new chanle•• which were published In try hal been very cooperative. Thll new other e'A: productl Ih .. i~ nash heal('d There are a few additional items 2. Utilizing equipment In both oreas. the Federal Real_ter November 29, regulation now provides for a IperiftC to such temoeratures and held for such which I wlJl briefty mention. Althouah 3. Combining equipment used in both 1966, and become efl'ectlve Janu"f)' I, plan, which certainly II more mea.lInl­ times as will slve equivalent efT'!cts we have made It a practice of requlr· areas during the washlnl opera­ Inl the Ute of only new contalnen 1967. The tint one, and we feel perhaps luI. and re.ults In a salmoneUa nesatlve tion. the mOlt Important, II set torth In Sec· product. Thla rhange ballcally updateJ which are lined with an ac~eptable type 4. Movement of contaminated ma­ material for pUNuriMd product. this tlon 65.77. This require. the sampling ProcHSlng b, 72 Houn our requirements to Include other ap· terial through the flnal processing iI now deft ned. and lelUn, of eaa producb for lal­ Another new provilion will require proved methodl of pasteurization. Thil oreal. monella after p ••teurb.atlon and finDI that paateurh:lng, stabllizlnl, or drylnl lectlon may require that other product Another pararraph has been rewril· 5. Maintenance personnel and su­ pack"lnl. This leiling proaram will operations Ihall start wllhln 72 houn (.uch as yolks) be pasteurized at II ten to eliminate the two hour equip· pervisors working and moving offer arealer anurance to procellOl1I from time of breakln,. Thll excludes temperature hl,her than 140 degrees. ment re-usembllns llmltatlon. Prevl­ throush both areal. and buyen nf Inspected ell product•. ClSI whitt:: which are to be de,ulared. oUlly breakJng roorn. equipment could '-,4 I. Sooltlo The procelSor mu.t remember that ButeaUy the requirement I. thll: Holding Tim. I do not believe thll would be reltric­ not be re-assemble d more than two the raw area must be considered a con­ Each lot of el' producta: shall be tlve to ell products operations, and It There II an important malter 1 would houn prior to the ftart of the breaking HE history of food products In the taminated location and It II his respon­ sampled on a pre-determined ball •• should anow aumclent time for ship­ like to mention. althoulh this Is not re· operation. This no lonler applies. T pre-palteurlzatlon era was ftlled sibility to tsolate thll area from a por­ A )ot ,. deftned al a day', produ.:tion. ment of tanken or other temporary lated to chan,el tn our I1l,Ulationl: and Another section has eliminated the with cases of tood-borne Infectlons. tion of his plant which Is handling or It may be deftned by each type and holdin, practlcel. Suplementary In· thll pertalnl to holding time. Too ollen ,"'&Shin' requirement of containers if Evenlually the processors and the eon­ product that has been p~steurlzed . catelory al a daY'1 production ot: structlons to this requirement will pro· we hear of a plant manaler who thinks equally etrectlve measures are fonowed lumen realized the importance of pas­ a, White., vide for emergentlea. If such delay in terms of slowlnl down his tlmln, which were approved by the National teurization and also the essential ad­ CIHnlin'll .nd COlt b, Whole elll or yolkl (with no should occur we wll be required to live pump al a cure·all to Increase hil hold· Supervilor. ReHntly we have noted Junct of sanUary practices. Application Equipment cleanliness and lanlllza­ added Inrredlent., or not more cloler aHention to the aft'ected product. Inl time. This is not entirely true. or al considerable Interest shown by the In­ of good processinl procedures appar­ tlon Is an essential P.Jrt of control. Al­ than 1 per cent added Inlredlenls), and each Illuatlon wlU be handled on least not proportionately true. One 01 dUllly In purc:hulnl lidded and over­ ently offered an adequate product con­ though this hn been stressed more e. Whole elll or yolkl with more wnpped containers, Unle.. luch pack­ an Individual bull. our problems In eil pasteurization Is trol with reasonabte assurance of con­ than any other ~· I. "I:o e of environmental than 1 per cent added ingredient.. Our requirement. coverinl shell el' that of laminar now. Brleny, thll meana l(eJ have been damaged In shipment sumer safety. Conftdence In the whole­ control. carele.. practices, can and do. Thll II done according to our multi­ washing have betn expanded and nre that particles In the center of holdins: th~1e normally can be used without IOmenell of food prodUcts was appar­ creep Into operations and result in cost­ level eontinuoul sampllnl planl, There In more detail. Thil Section now re­ tubes would travel at a greater velocity rlMln,. ently ftrmly eatabillhed. Now we are ly product losses. At times the faull Is are three lueh planl from which a proc­ quires that when elll are wuhed it than particlel near the interior s'Jrfuccl A. minor chanle in the liquid ell olain faced with the problem of con­ not the direct responsibility of the elllni plant can choose. I would ai­ Ihall be done by use of an approved of the holdln_ tubes. Some liquids u n cNllln, requirement Is the use of the lamination with an Infectious alent clean-up crew, faulty construction or lume thai Sampling Plan No.1 would washlnl compound. Water tempera­ be pasteurized at a much hllher velfJC. I mn "2 hours from time of breakinl." which apparently is widely distributed equipment. Inadequate eleanlnl!: time, be the one mOlt lenerally used. due to ture . hall be a minimum of 90 de.;rees tty, which provldca a turbulent fl u..... Previou.ly we had Included and de­ In nature. We know that it has been iso­ lock of supervision, Improper pers,1nnel Its range of lampllng rates, and I will Fahrenhplt, and at lealt 20 delre..~s and relatively uniform holding Uml of Hoed the time of draw-olf. Thll has lated from leverol food products and training, failure to correct poor prac­ demonltrate .ome example. as to Itl wanner than the elliS. Such operation all product In the tube. Based on In flJ r­ be'.!n changed to time such require· cannot help wonderlnl which wlll be tices. and so forth can lead to trouble. u ... shall not allow the elll to Itand or matlon we now have we could only lI' mrnt. from time of breaking. next on the lilt of luspect fooela . Frequently, management's reply to aug­ soal: in water. Washed e'll Ihall be lume that any Ilowlnlll of the velo-ity "estion. for Improvement In the clean­ SaIIlpUngPlan There are many questions that can· spray rinled with an approved sani· would be an unwlae Ihlng to do. I h.,ve Lab Tec:lmIquM not be adequately answered concerning Ing operation may be summariz.ed In Thil plan hal been developed throulh tlllni alent. heard reports of planta which con\,,·rt· Another malter concerns laboratory this continued increase in detectable one word-co.I, Reml!mber that your ed to amaller diameter holdln, tubes c:ompany must pay for the cleaning and l\atl.t1ea1 method. and I. relarded al "'Whil" and Yolb" I(l chnlque •. For a period of time a lew contamination. It would be futile and bc:ln, hllhly accurate for nmple pur­ with added lenlth! 10 that the velo-il)' 01 the USDA. laboratoriel have been time consuming to attempt to argue or sanitization opl!ratlon and you will onl.Y POle •. Bellnninl the ftnt of the' year A chanle which wlll be of con.lder­ could be Inc~.ued . u' ing Polyvalent.O and Polyvalent-H explain the reason for increases In re­ get your dollar value when you get thE:" ).lrocelllni plants now under Service able interelt 10 thlJ Industry Is une Bepuale Packagmg Iloom Ollli·lerum In conjunction with their porting of contaminated arttcles and best Job poulblt! for the money ex­ wUl IItart at Level No. 2. Thl. would which requlrelt the til 10Udi olnknt of &almonena teltins. It oppean that Infections. It Is for more prontable to pended. False economy and neglect or mean the .amplln, would be Jone at eglC rroducts labeled al ''WtJV;1 and The Ell Products ReaulaUonl 1.0'" .dllptlnl this as a standard procedure attempt to detect and correct lapsel in this operation can be a costly expense. the rate of I In 4 loti. If 83 lot. are Yolk," to be .hown on the container provide 101 :- packa::,:tna room In ."raY processing und handling which may may be helpful. Alr·bom. Contaminallon found to be salmonella I.elallve tbe If it II leu than 24.7. At prestnt thl. preteu drying ot'f!taUons which I. lep­ R':! ccntty we have held a number of contributl! to our problems. The pro­ planb would then move on 10 Level must be Ihown If it Is below ~ . 5. arate from other operoltlons. This re­ meetings and training seliions with cedure required for destructlon of sal­ Air-borne contamination Is another No. 3. which hal a sampllnl rate of Many of you may recan, some time qulrem.1nt wi11 be effective May 1. 1&61- Our technical supervisory people. Thele monella has been covered In previous lactor which must not be neglec:ted. 11 1 In 8. 8g0. havln,lamplel of whole elll from We have already ltarted to place cm­ dfortJ; have been very valuable In co­ disculllon!. It is the aim of this paper nlr inlets are located on the ouler por­ If a lot was found to be pOlIIUve, your plant sent In to the USDA I:.OO7a· phasll on the separation of paateurized OrdiRlltlnl our work and achieving a to outline .ome posl-pasteurlzatlon tion of the building and utilized to pull however, at Level No. 2. the sampUn, tory for leltinl PUrpOsel. TheM .... "re liquid e.:gl from other proceIJln, oper­ high deltee of uniformity In providing conditions which may contribute to air in for the drying of prodUct. these ation.. and have stron,ly encounled It method would move to "State ' 2R" submitted from various points In lhe sen.·lce. This Includes plant facUlty 'I.It­ product contamination. moy be u harboralle for birds. H bird on all new planlaurveys. In some oper­ where 4 consecutive lots are r~qulred country and for dift'erent seasonl of 1.he v~y work. plant operatlonl and other The egg processor Is not olone In his nests are found in and around the in­ to b.:t analyzed. If these are found ne,a­ year. The relults were that our ~ :).G aUonl this can ea.l1y be done-In others interpretations of the Relulatlons. Spe. problema. but does face a series of comln" air. one may expect probll!ms. tlve the plan then moves to "State 2." standard la not now realistic. Based II would require a major revi.lon In dallied tralnlnl In certain technical challenge. In establlshlns adequate A second faclor Is that the outlet trom which re.umel at the rate of 1 sample upon this study this percentale hal their plant layout. pholel ot our work hal also been help­ control measures. Any route of trans­ powdering and dehydration operations In 4 lots. If '19 In.peeted lots are found been adJulted to 24.7. A similar mattr!r, which is also n­ ful. and I believe added much to the portation from the breaklnl location to may be located close to the Inlel. This nelative the Plan would move on to There has betn a minor chan,e In the laled to airborne contamination, Is tht "alue of our Service. the post.pasteurization proceIJlns orea cnn only result In possible recontaml- Level No. 9, with a rate of 1 In 8 Iota. deilin of our USDA ahleld .tamp and problem or fellricUn, the tramc of em· can result In n highly of contamination. (Centlnued on· paUl! 20)

16 THE MACARONI JOUR:rrIAL FEURUARY, 1967 17 , ,

Ambrette Cyclo-Mixer Extruder with Twin Die Head for ... continuous- . it II1lXlng,• • developi~g and extruding.

TWIN DIE MODR 'fMCP (shown) NEW TYPE HIGH SPEED CYCLO-MIXER 2000 lb., per h... r "ciur i.nd water are completely mixed with each particle receiving proper amount of wator. Eliminates dr)' IUIDjio lciiind 'In conventional ml ..r , i lNGLE DIE MODEL .He, 1500 lb •• per hour NEW TYPE FLOUR FEED SYSTEM Flour '*' to cydo-mixer by precision control resulting in a unifonn and constant feed. , INGLE DIE MODEL SHep . 1000 lb •. per hour NEW TYPE WATER FEED SYSTEM Water is filteled and fed under constant, precision control to the cyclo-mixer. Control is by micrometer IdjUitment with .llht now leed.

NEW TWIN HEAD DIE SolId one pieoo head with two dl .. lor slow ••tru,lon with hllh production,

NEW CUTTING DEVICE SYSTEM 'Independent d!Ject motor drive to cutting shaft. Wid. rang. of cutting speed. through electronic conlrol, Ellmin.ation of pulleY". bella and varidriv. moton. For detailed information write to: NEW TYPE SCREW FORCE FEEDER SYSTEM I • FOrOo'hoidor maI.,taIna conatant foed of dough to _ under preaeure, AMBRETTE MACHINERY CORrORATIO . NEW TYPE EXTRUSION SCREW AND ANTI-FRICTIONAL METAL LINER HiIh'pn.iluctiaol ~ with low .peed. Anti.frictional a*aIliner in ICrew hOUling for long wenr ond I..

frictiaol. . 'filE MACARONI JOURNAl. FEIIII.UAkY, 1'.161 19 IX with ftltered air by a venWatlnl fan. Followlna the wet cleanln' the ma­ udequotely trained to faU to detect thc The air Ihould be from the cleanest n:sponse wh ich may be IImtied to • contninen Ihould be stored In luch a 'Olt '.I.. url ••tlon terial aeeumulaUnl In cracka and crev­ slight headache and diarrhea. For thll way thnt they are protected from air­ presencc of the organlsml, or to feci convenient JOuree." I would add that that he has found the lalmonelln prl'S­ Con ..mlnotlolt­ lee. provldel an excellent medium for reaso n It is well to In.truct )'our per­ borne contamination and should never extreme care 1_ required In re-u. Ln g (Continued from pale 17) the lrowth of ..Imonella and other lonel thnt. even though they have be permitted to remain In a dusty area, ent when octual1y Ihey nrc not in the product. In either cose, \'ery complex nallon if a problem product is encoun· mleroorganiaml. If thll problem occun the containen aince thlJ hu been a (mly a mild diarrhea, this Ihould be re- or In on area where they will be ex­ problems could relult. teredo in any area of )'our operation, you can contributinl factor to many of the 110rled 10 a member 01 management nnd posed to olr-borne particles of dehY­ droted product. In nddltlon, It Is 1m­ In regurd to IIlImplin", it Is extremely In lome COl e l the air Intets are placed expect to encounter lerioUI microbio­ probleml encountered by the ell proc· th!!y should be nSllgned to an oren close to the Iround or near a roadway ellon. It la extremely dlmcult to thor­ where they will not be contl1cllng the portnnt that the stornge aren be kept in difficult to tell 0. person exoctly how logical dimculty. or areal where dust or dirt. may ac­ oug:hly clean the interior of some of the finished product. (I ('Icon ond sanUnry condition. many samples they should ('ollect in cumulate. While It Is true that 'nten Vlllton type of cana which have been u!'ed In One very lerious problem In person­ I do not see any reoson to Ipend any order to gain Olsurance or the sufcty of are an euentlal port of the air handling n!!1 sanitation Is wllh your maintennnce grent nmount of time in stressing the the product. One vcr)' difficult problem A problem which il often faced by the palt for handlinl elU: produetl. In 'Yltem. one cannot rt!ly on them to pre­ personncl. These men naturally nrc fa : t thnt insects, rodents, birds or nnl­ III to be lIure of the occuracy of the food procellon dealing dlreclly with my opinion it II much better If we can vent poslble contamination of the in­ moving throughout the entire produc­ moll of nny type should be controlled. Identin('otion lind 150lnllon procedures the farmen i. that. thele fanners may, progrell to a alnlle use type of con­ comins: air. In addition to the Incomin, tion nren and nrc In\'olved In mony This hos been, I think, quite well cov­ thut lire uRed to identify the sulmonella. and frequently do. visit the plant oper­ air used for procelling, it I_ possible for tainers. different typcs of work. It II rare to lee ered in mnny publicntions lind, there­ It mu~t he stressed that 1 ('ould send atlonl. If they are tran.portln, their air current. In the building to carry In handllnl the ftuld type of product these Individuals take the precaution fore, the methods of control should be t.'n lIamples to ten different highly re­ contamination from one area to another product Into your operation, then you it i. euenUal that one carefu1ly control of washing and/ or decontnmlnatlng thoroughly understood by thc proces- p'ltnble Inboratorlell with well trained and thl, may be BKlravated by rans or mUlt remember that they have come the .torale temperature and. If pas­ h3nds before working on equipment sor. personnel ('o rrying out the tests, and from their fann and could be other devices lu get air movement. dl~ly albIe, the cooling ahould be to 45·F. or which may be handlin, Ihe nnlshed Teall In Plant? ,lt el a report thnt eight laboratories had ('arrylnl organilma on hand., Ihoel, or less al lOOn a. possible, preferably im­ product. Occaslonaly you will nnd thot A point which has interested me over foiled to dell!cl the organillm while two Wal., Suppl, even on clothlna. In addltlon, I do not hud octulllly detcded II. This points out mediately after the pa. teurbatlon proc­ these men will climb on belts or con· II number of years is the qUest ions of feel that II: I. de.lrable to permit peo­ elS. If one allowa the product to .tand \'!!yors without giving consldt'rll tion 10 ('nrrylng out salmonella It'st! within the fnr t thul we must me the best tech­ In many proceaslna: operation. the ple to 10 throulh planta and come Into at p trOwth temperature, then It any posslbie c:ontaminatl(ln. Ih ~ pro('t'ssing planls. I ha\'e advocated nique of control nt our disposal in order water which I. u.ed for washl". opera­ reuonabl!f Intimate contact with prod­ orlanlsma would be pnsent you can Although it Is true In a dehydrated thot solnl(l nelln testing be carried out thlll we mny (eel assuroncc of the sn fe­ tiona and genenl cleanlnl procedures urt except thOle who are In your em­ expect to get an Increase in the num­ product one does not expeet to ftnd the In ~ lJ me oren which is not intimately Iy of our product. may b~ from a .tream or ,hallow well ploy and undentand the necemt, for ber to a definitely detectable level. We growth of the (IrganllRis. still, dealinG ('onnected with thc processing plnnt. and co'!ld be grou ly contaminated. U Draper CO.'ltro1- We have aet a ruUng: must rt.member that we are d ~ oll nl In with 0. zero tolernnce, we must tnke M)' renson for this contention Is thnt In on" has the misconception that the de-­ Ihat plant vlait. by arcupl of people Tomato Sauce More Expensive the salmonella detection with a zero adequate precautlonl. tn addition. If the Identin('ation of snlmonelln we nrc It'n cnt whlrh II used In the cleanlnl will not be permitted In the processing op~ ra !l onl wll1 destroy the cont.mln.t~ tolerance lweI. We mUlt also realize careless proctlces arc followed through­ ull('mpting to in('f(:ose the number of Del'pite the fact Ihut CaHromin hor­ anoal where hazards of product contam­ \'eMted u bumper crop of tomatoes, con- 1M organllml, they can look forward to that there 11 no laboratory method thnt out the plant, then you do hove the risk orgunlsms to 0. point where they may ination exlat. 1I" merll lire likely to he paying hieher serioul probleml. Alain you may feel il ablolutely perfect and, al we im­ of contomlnntlng nrea. where growth h~ reudily detected. Let us lIay, the that the lanltlzlnl with chlorine can R,Uleg and CooUng prove In our procedure., we wUl en- of organisms might take ploce, 1 do not product might be contumlnnted with pril.'e ll. Allhough California produccs abolut allure you of freedom from problem•. counter more and more dlmculty. How­ feel that wc cnn over-stress the im­ ~U r one organism per ten grams or ten A problem llf equipment de.ign sixty per ('ent of the nnUon's tomato If thl. saniltzaUon is carried out prop­ ever, any careless hondllng which ai­ portance of cnreful personnel practices mllliliterll of product, We then go which hal worrltd me In the leneral supply, Increased government purchnses erly,ll is true that the lermlcide should Iowa the growth of mlcroorlanlsRja can In the handling of food products, thro~IJlh our enrichment or growth pro­ food procellln, la the use of re-genera­ destroy the organism but any weaknell be a aerioul hazard to the producer. (,l'dure lind develop orgnnisms to the and ('rop lossel In other regions more tlve type of equillment which rna)' be Pol,nUal Carrl,,. In thl. operation could lead to prob­ extent of thousonds per milliliter. The thon offlle t the Californian I(olns. used In the heatin, and cooling of SanitatIoD Prattle•• Additionally. I'e\'crul million cnses of leml, An additional factor Is that lhl_ 1 hove raised the question of poten­ Indh'ldual ('urr)'lng out this work muy product. In operatlna thl. type of equip­ 1I1'1 l1thl'tR Europeon tomnto products contaminated water, if used on belts In any dilcusslon of post-palteurlz3- tial carriers with some of the expertl be moving freely back nnd forth ment, it II alway. recommended that Ihul normnlly now Into the Eastern and con\'eyon, may not permit proper tlon contamination it il necelsary to in the field of food microbiology. It Is throughout the processing area nnd ('lin the hiaher pressure be on the treated S"lIhonrd folled to moterlalize because sanitization and can relult in a harbor­ give conllderable attention to person­ generally conceded thot we cannot rtly easil y carry the on:anisms Into the nn­ than on the untrnted aide, but the of ('rop (nllurt''' nnd high demand In age of undellrable mlCTOOrganlsms. nel sanitation practices. In many of the on 0. physical examination to allSume lshcd producl. This does not mean that polllblllty of Interc:h8nle belween the Europe, operatlonl the rural location reluJU in ourselvel thnt we do not havc carriers t um ndvocatlng thut no tests be carried Equlp~nl Dnlp two areaa is alway. a threat. In my In Ihe CnHfomhm harvesl (.17,000 many of the employee. belnl wnnech,d In our food processinG oreal. Actunlly, out for snlmon('lla: I nm merely stress­ opinion, It II Imperative to be .ure that nrrell yielded about 3,170,000 tons of Frequently, In the deilin of equip­ with sman farms or fannlns type of 11 person may be frec from salmonello In~ thol whl'n s'Jth tests orc ('nrried out lenkale i. prevented and every effort Is proc e!l.. ln~ tomntoes. the se('ond Inrge:;I operations. It these Individuals 'Wt'l r al the tlmc of te.l periods, but mny be Ih,:,y he rarried out either in a loborn­ ment. Improper plannlns can result In made to be lure that post-palteuriw­ rrnp In hh;t(l ry nnd up 27 per cent tr(lm clothLnI to their home and return to h3rboring: the organllml at some Inter tnrv ('lInlrolled by your orgonizallon artal where product wlu collect and tlon contamination II prevented. 2• •10 0,000 tonll in 1965. pOllibly relult In contaminaHon of fu­ the plant, they may have contacll_>d date. It Is also posl lble that following whkh Is n! nlote from your proceu lng ture production. Thil Is particularly Destruction 01 Sallnon,n. poultry operations or other operati() ns o mild Infection the Individual may operations. or thot tht'y be fnrmed out Could Ha .. B ..n Wone tontinue to shed the organism. for a to somc controct laboratory. t must true where one may be workinl with on the farm where contamination could Thr (' o n~lIm e r'lI predlcnment could the dehydrated product. In addition to Dr. Putnam flf the We.tern Utiliza­ relult. It II well to limit the clothlnl r!!3sonable length of time thereafte r. point out olso that whenever one Is tion Research and Development Divl­ Il n\'r hN'n much wOl"!!e without thc the danger from the dry product, there worn by penonnel in the critical are as We must, for this reason, consider any­ .!trowing mlcroorAanlsms In lurlle num­ hUlll' Cnllfornla ('rop. According to Dc­ II alwaYI the potential hazard o( mols~ .Ion at Albany. California hal pointed to usc in the plant only. one In our operation as a potentiul risk brl'll, there is IIlwoys the risk of break­ out lome Intereltlng factor. In the pub­ na rt mrnt flf A~rlcullure estlmotes bnd ture take-up which can result In a de­ A second point I. that It hal become from the stondpolnt of contaminating IIlle of the container which could result lication ''The Deltruction of Salmonel­ the product with this pnthogenlc organ­ wC'lIth" r helped reduce the Midwestern Ilrable growth medium for the micro­ an e.tabUlhed custom that pcrtonnel In 0 IllIIJor contllminlltion problem. J tOIllOto ('rop by 23 vcr cent, mld-Atlnn­ la" pubUshed In July 1966. I am quol~ ism, We have mnde a rather extenll ive organilimi. When thll occun we are no should walh their hands after vlsitlna wunt to u!lsure you thut It is no ellsy tic 31 per cent. nnd Northwestern 25 inll from hll discussion. "Personnel who series of teltl on the honds of perlon­ matter to be sure of the (,f1mplete eliml­ longer dealing: with a Imall number of the reltroom. However, we frequently per cent. All /I result, the nnUonnl hor­ fill, handle or prepare pullUriud nei in our dehydrating operntion and, nUIlon of microorA nnlsms If lI uch II con­ organllml but are faced with a hllh fall to point out that walhlng and de­ \'e ~ t In('reosed only on estimnted (h'e product contalnen or atorage tank. so for, have nevcr been ablc to pick up tllmln o. tion should o('cur. county problem. Those of you who are contlo.mlnating hands can be Important pe r ('ent, to ~,085.500 lon5 rrom ~ , ~82, - should not handle the ra. product con­ the solmonclln organism. dehydrating the egg products may be at other tlmel. I would recommend that CODlpetent Penonn,l tnlnen . tank. , or other equipment. Con­ 600 II year ago. ullng a powder box of the Rosen type personnel wash and decontaminate Conlalner Siorag' SUDermllrkel prit'es rellect hiAher tainers should be clean, their interion A sl'cond point wllll'h Illust be recog­ or modified Rogers type whIch ii defi­ their hand. In a chlorine bath on com­ wl lll ll'~u le q'lOtes. One gro('el')' eholn commerc:il1l1y .terlle: and they Ihould A point which \0. often neglected is nized is that the personnel responsible nitely dlffieU1t to clean. In .ome of the Inl to work or when they may have IIIIV II Ihe priel' or II (,lin of solid puek not be expoled to al ... borne or handlin, the storage of the contaniers which moy fur l'arrylng oul solmunellil telltll must old time boxes which nre In use, cracks come In contact with objects or mo.­ tUl1l nlt.IC1I hns hll'renscd 210' in Ihe pa ~ t contamlnuUon durlnl transfer and Itor­ be used for the finl shl'll product , Care­ he e»mpotent, well Iruinl'll indh'iduals. or breakl In the box .urfnce will result terlal. which mlaht relult In contami- )'l'ur to 3510' . und catsup i~ up til two less storoge of these conta iners can re­ Thl' IdenUn('aliun Im'oh'es (' ulturul in the collection of dehydrntL-d material. Itle. Fmina IIhould be curried out In a nation. An additional point of Interest hutlt.,s fu r .a3\' (rum twu for 39 10' . Eorly c1~d room, ~ pnrate from the break­ lull in contamination of the Interior dlllnu.tcristil.'s. us well us seroloRI ('al Eventually problems may occur in any is that with salmonella Infectlonl manY in was. ('utsup Wtlll seliinA li t twu In, room. Conllderatton Ihould be l iven ~ urface whlt'h naturally Is tronl milled rc:; ponses. For this n.·IISOIl, It III entirely powdering (Iperation which necessitate of the .tralnll proch":t! only R verY mUd huttlcII for 29\, . ta prelUlurldnA the nllln« ro;om IIII«htly IIItu tilt! Ilnished IIrlKluct II leH. The possible fm' un individual whu III In- 1111' wet dellnln~ of thill equipment. Tile MACARONI JOURNAl. 21 Fl:tlRUARY, 1967 20 ~l'heel lll l''' :!,-,II.1I"" hal'g"l ', l!'lll'k al1d I';,il ,,,hiI'1I11'1l\.- :I \,,'; '1' . .. el'eel Ill!' lI~ l' of ail' " Iiel l' ,'al''' 1'01' dlll'lIlll I'l'1Idlll ' l~ :llld 11I;II I"d Ii 11 , lil'''l ' ne\\' ~ ~ianl fHI,[UIlIH'I'''", ha,,;, hlilk 11':l1l"!"' 1' IJI.illl 1I1' II'ill ilHall IS[ ~o you call CUlIllI 011 lup I}(,I'(UI'IIIUIIC '(' dlll'lflil I'l'0dlll'l.", 11I1I .

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:, I'

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-:- ADM

,- " I. ' ,, ': ' . .., ... ' : . ' , ' ... .••. , , - HGW Much Quality Control I, N•• d.d?

by H. A. Perry II, Preoident, Norri. Food. Company, Chica~

t leeml to mill that In the I•• t Rve In some probabll1ty, bu), fewer of them I years I have .poken a number of or leek .ubstltutel. times to Induatry group. on the .ubJect, Quallty ~ of limitation. quality control, product Improvements, raw material Improve· Quallt)' control II a term that is mcnt, technical orientation and up­ loosely used In ollr Indu.try. It has grading of plant•. good image bearlnu characteristic. and I. a pleasant term for Ute by proces· Production Omnted sors In talking to their cu.tomer!, their In speakln. to each group I like to competitors, Munlclpal. State and Fed­ point out where our Indultl")' hal been eral Alencies. A literal ttenllatlon and try to deftne where it I_ and where WOUld, of course, be lh:lt the qu:,lity of 1t want. to go, I am lure that you wlll the product In question II under control all agree that our major problema ~n· during every Itep of the procell. The tlnuc to relate to the fact that we 8S an next question I. how Is a control ef­ TO INSURE THE QUALITY IN ANY MACARONI indultl)' nfe production oriented and fected. For the mOlt part the egg prod­ not marketing orIented, We do not uct. Industry effect control by Imposing think In lenna of our customer'. need. good sanitation procedure. employed ALWAYS SPECIFY We think In lennI of producing a high on load equipment \lroperly operattd. PRODUCT .~ 1fff,.11 I volume at a cheap cost and dbpose of The test for effectlvene!. is laboratory H. A. 'e", II our ware. wherever we can find a user anal),si •. Laboratory anal),.ls I. expen­ that wll1 pay lome price. AI the user sive and time consuming. Without h, WHETHER YOU'RE MANUFACTURING LONG GOODS bears down on the price we IUlrer a to develop a unUonn ,rade. En proc­ however, the efTeetivenes. of the qual­ squeeze on profit maraln. AI that essors can no longer rationalize that ity control cannot be detennlned. squeez'! becomes apparent we attempt Italnleu Iteel equipment, palteurlzers, It occurs to me that In our dllcusslons ~t§~~~~5: OR SHORT ~ ~ ~, EGG to reduce cost. COlt reduction Inevita­ good lanltation practlcel and adequate regarding aanUation and quality con­ bly meanl Increased tonna,e, decreased plant facUities arc outside their finan­ trol we have for years omitted the most fixed COlt, cutUn, a comer or two. cial JUIUflcation reach .Ince their oper­ effective control of quality aspect pos­ ation docsn't make enough money to NOODLES I I 'J OR OTHER SPECIALTY SHAPES, loosenln, our ,nde Itandanil, cheap" sible. What about the raw mah:rlal that enlng our package, buyln, chelper consider .uch an expenditure, Bringlna we process'!' Hlstoric.lIy the indultry raw material and, no doubt, other in­ thing. close to home and today. we can hal been a salvage operation utilizing genioul devlcel too numeroul to men­ no longer IIY, "So what's the motter .urpluses of .tnlght production when M:S~YOU'LL · FINDqi liS ~~~AYS UNIFORM tion. We know that these thln,1 Ihould with 0 IIlle 181monella In poultry and available and otherwise providing a not be dane If we are to properly lerve ell product •." The cu.lomer through market for undererade .hell egRS. our cUltamerl In delivering to them his own .llpeclflcaUon. and hll Stote and Taken 81 a whole the lealt attention ..... e IN COLOR AND GRANULATION. nHEHiBECAUSE OF hl,h quality, wholelome food . Federal Government representative. Is give quality control I. In the raw ma­ .. ~ : ::::::: :::::: laying egg and poultry products have terial that we procell. We, therefo~. BpedBcatlons B-lag Btl no tolerance (or salmonella. And yet Impose upon our people, sanitation and We quite evidently have reached the today In Industry meetings there can­ equipment an almod In.unnountabJ(! end of the line In comer-cut tin, where tlnuel to prevaU the attitude. "Let's task In products specification for to­ wholesome food II concerned. The CUI­ play for tlmej" "Hu anyone died from day'. market. We tannot make some­ tomer II Impostn, product .peclfica­ Salmonella in elis'!'''j "We need more thing out at nothln,. Hl,h quality nw tlons to be sure that hi. purchase. meet research;" and 10 on Into the night! material with a ecod sanitation pro­ hll fonnulatlon criteria. Le,lslaUon, Thll Indu.try In Its history, and ap­ gram and modem plant and equipment State and Federal, I. belnl enaded and parently now, has not looked upon it­ wUl attain the end product quality we enforced. This activity, ] auume, to self as a food Indu.try In every sen.e desire on an integrated .trallht line farce us to recognize the fact that wp of the word. This attitude .C(!ml to pre­ processing basis minimizing require­ ore a food Industry and it II time that vail even after our experience v.!th ments for laboratory testln, .Inee the ..... e slarted to act like one. No lonler milk, dlethylsll1bcstrol, the cranberry contra! of the procesl ha. had positive can we argue with the veterinarian on thing, now salmonelJa and, probably treatment. the chicken line that, 'What are you next, chlorinated hydrocarbonl (popu- ' MUll Be Implemented talking about, I would eat that chick­ larly railed re.lduall). en!" The veterinarian II II ICtentist. The As far as I know, tomorrow mornlnl Quality control today must be Imple­ chicken contains air IItc. It 1. unftt for there might be headline. In the new.­ mented In the literal Jense. WI! will human food In his judgment, In Public papers across thl. country of another either have quality control or eo out Heallh's judgment and in any 'other outbre3k or salmonella poisoning of business. The elIeetiveneu of our good judgment. We can no lon,er lOy. caused by shell elis, egg products or quality control wl!l be subltantlated b)' a ..... • ILLI NO DIV.S.ON "I ron't glvc you any better Grade A poultry producll. Every Individual that lelUng. There Is not a question of the Lurgl!! park than that at the price you we count as a cullomer In the indus­ coat of aanltatIon and Jabomtory le. t­ FARMERS UNION GRAIN TERMINAL ASSOCIATION are paying me." The cUltomer hal es­ trial, Institutional Dnd retail market. Ing. The cost II born by the procesl or • Milia at Ru.h City, MI ••. - Ge.e,al Olll.e.. 5•• , •• 1. MI ••• 55101 tablished hll own lpeclflcatlon. and hal will fonn a further negative altitude the process ceases to exllt. Telepha.e: (~I2) 646·9433 :1!4kl'll till' O('pnrtmrnt IIf AJ(rlcullutc tuwnrd the proourht we pnMlllcc nnd, (CnntlntJ(lcl on IJ:I"c 201 Fe.RU.R., 1967 25 2·1 "

CLERMONT'S TWIN HEAD PRESS PRODUCES .0 EactIIeI . cere.1t and macaroni producta from U~ !' How Much Quality Contrall­ llat of foods "torUw" with ylt'ml n ~ (Continued from page 24) And he leaves the lndultry no ex­ and minerai. that would have to m l'l ~ cuses. The fact that ..nitaUon Is a .ri· new minimum and maximum standani ~ Let's consider ourselves to be a rood OUI Illue he attributes not to lack of tor speelfted nutrients that can b ' Industry, The purpose of our business technical ability to handle Il Rather, added. Once adopted, the Itandantl Wi 'l Ibs. of per hr. enterprise I. creating and aervln, the he ..ys that It II a "deftnlte reftecUon 2,400 SHORTCUT foreelOie the markeUnl of Ilmllar needs and wanta of our cUltomera. Let', on your Jack of tull commitment to ft­ produda with other amounu of vii •. · recognize the tact tt,Bt (lur customers aolvln. this lllUe once and for aU." min. or minerai. unleu chlnles al ~ are becoming more Ipohlsticated In The food Induatl")' terve. the public laler adopted. their wants. Let'. recDinlze the fact well. Ita lon.·time record In reqted to that these lame eu.tomers are leekln. food.borne dlleaae. II exceptionally new and different products from our lood. But you have no altematlve but basic raw materials proccut'd In such to do the best Job ot plant ..nltatton • a way that D feeUng of confidence pre­ you have ever done. And here we are valla between this Industry and our reminded ot an extremely toulh local conlumlng pUblic. Let'. emanate an dail")' plant sanitarian. All complained Image ot pro.reulveneu, emelen~. bitterly about hta overzealous require­ c:1~anllneu . hlah product quality, hlah ment.. Yet all were pleuecl by beneftts .tandards of business elhh:s and, mOlt received trom meetlnl them. So, too. of all. let', be proud of the fact thai we wlll Goddard'. demanda brinl benefit •. are recognized .s a purposeful food When plant ..nltanon I. bad, diluter Campbell Do.luJeI Wet Soup Industry. continually threatens-often atrites. Printen' Ink reportl Campbell Soup Dr. Ooddud II Z.. loul When It II good. It improve. openUnl emclency, curtanl loues of materiata remalM the undisputed leader of the If we aa an industry don't .olve our and products, helpi employee morale, wet IOUp fteld with a 90 per cent shore sanitation problema someone else wlll and doe. a selll"" Job in the commun· of markel Heinz of PIUsburlh claim. do it for us. 1 refer you to Editor Frank ity and the marketplace. ft.ve per cent and hiS made prolreu in the paat year wllh lis Happy Soup line K. Lawler's comment In the November Today the Industl")' i. In a new era of aimed at kid.. and the Grelt Americon Issue of Food Engineering: "&ware of sanitation for biological relsoM. not line ot "up-.raded" ready.to-sef\·e Goddard-He', Zealous on Sanitation." jUlt to keep forei!l[n particle. out of "I cannot appear before this group onxluc:ts. So any food company that 10Up" The mlrket represented some $500.· without mentlonlna: the problem of un­ hasn't already done 10, should Immedi­ 000,000 In 1963: rose four per cent in sanitary conditions In our food han· ately reevaluate Itl ..nltatlon prolRm. ID84 and another 5.8 per cent In 1005. dllng." You can't tool with thll one. It you That was Dr. Jame, L. Goddard, do. you might ftnd your company out Increuln. competition. soearheaded by Commissioner of Food Dnd Drugs. of buslnen the momlnl after the eve· more Inlen.lve advertising, may he speaklnl at the mid-year meeting of nlnl the news about ftlth hltl the new.­ contrlbutlnl to the hla:her rate uf Grocery Manufacturen of Ameri[a. He paper. .rowth. has made the ..me point on other Upton DoaaluI.. Dry MIx .. occallons. When Goddard says It once, we're Vitamin lui.. Deiayecl In dry 10Up mixes Upton domlnw" Inclined to take him seriously. When he The Food and Drul Admlnhltratlon with 57 per cent Ihare of markel. Coon keeps repeating the point, It I. evident delayed the scheduled Dffember 15 ProduelJ had liven Knorr a tremed· OUi promotional pUlh when It fi .t that he I. a bit tealous. etre<:Uve date of Ita .trineent new ylta· " ... It I. with some dismay that I min and mineral re.ulatlons and pro­ .taned markelln. the Imported prn l. continually .ee the record of seizures posed several modlncations to meet In· uct. Now with lell dollan behind 1 ~ l e swell with Incident. of rat infestation, dualry objections. ad bud,et they have slipped from !" C' Insect excreta, and webbing., bird nUh, A. originally proposed, the ftaula· ond to third with 12 per tent of lilc market while Wyler has moved up \\ ~t h fly eus, and maClIots. tlon. would e.tabUsh the minimum and lIS per cent abare. With Clmpbell's ]1c d "This kind of problem should have maximum amounts ot up to M!Yenteen been resolved decades ago. There is no spct'ifted vitamlnl and mlnerall that KetUe soup ml:x dropplnl to an 8 .. ~r cent Ihlre, It w.s elected to ..ke II '.I t Twin Head for TOP PRODUCTION secret to lanltatlon." could be contained In food IUpplf<­ That Is Goddard acaln. And If you menta. Olher components would not be of the markeL I. J. Grall IOUpS ,rt cf'l!dlted with 3 per cent of the market. stili doubt hi. Intentions, hear thil: allowed, thul requlrinc many compan­ . DI")' IOUp volume hn IUpped fr,lm with slow extrusion for HIGH QUALITY "It Is a rad that Instances of .al· lei to refonnulate their product•. Now monellol!!1 In human. Drc ()('CUrrin. at more hearines will be held. $65,000,000 of three yean 1,0 to the the rate of over 20,00 a year. This II an current taO,OOO,ooo Indlcatlne that lome Prop.ed of the wet 1.ln hn been at the expense Large mixer and screw for Intolerable IUuaUon. I can say the ..me W...w.. UNIFORM PRODUCT of the Ill")" cate.ol")'. Printem' Ink S:lY· for staphylococcus and botulinus. These A proposed warnln., lUll likely to be It I. a fairly ..fe Inference that the food· borne discases have not been Je-. contested by industry, state.: '"VItamins duced to a significant degree. Our foOd and mineR" are lupplled In abundant decllne In dl")' ..Ies has been directly related to the decline In Idvenlsln, PHONE or establishments have not eone. fer amounta by commonly avanable toods. enough and fast enough in sanitation." Except for persons with rpeclal medical Inveatment eapecially In the cue of Goddard has IJ)eClftcally asked food needl, there Is no aclentlftc ba.11 for .Knorr. WRITE manufacturers to bend evel")' resource ftCommendlna routine use of dietary FOI ADDITIOIIAl toward elimination of un.anitary con­ lUoplements. "An optlmllt II a fellow who believes IIF0IIIl1lOl MACHINE CO., INC. a houaefty II lookin. for a way to eet ditions and food·borne-disease micro-­ In another medlftcatlon, FDA ..Id It Tel: 212 EV, 7· 7640 280Wallabout St., Brooklyn 6, N, y, orgo.nlsms. would drop Infant formula., Infant out." _Qaorga Jeaa ".aban FI ••V .. ', 1967 27 26 TIIs MACAlONI JOURNAl. Wh.at Commllilan R.port "The Wheat Commlulon II very The Profeulonal Feed. Une was IIC' cognlz.anl of the great help and c~ qulred by Textron In I1M11 as part c:f Triangle's A leUer from Tom Ridley. chairman operation variou. laencle. In our .tate that ftrm', purchate of Spencer-Kellol: il of the North Dakota State Wheal Com­ have .0 aenerously contributed to the and Bona. Ine. mlulon, to Covernor WIlliam L. Guy accompll. hment. 1 have mentioned. The Profeulonal Feed. ora:anlzatlull of North Dakot., remitting a biennial Finally, we are deeply ,ratlfted by the hal been m.nufacturlna poultry, hOI; . NEW FIN SEAL BAG MACHINE report of the _cHvltle. and accomplllh­ continued .upport of wheat producers calli" and d.lry feed. for dlatribullt", menta of the North Dakota State Wheal and the faith they have expreued In throu,h a dealer or,anlutoln In Kan· Commtuion, say. In part: the pro,ram and accompll.hmenll of .... ArkansaS: Nebralka, Missouri, 1\. "Perhapi the lreatel' accomplish­ their Wheat Commlulon." IInoll and Iowa. ment to date hal been the establish· As a relult of the purchase Inler­ ment of linel of communication, many naUonal will now operate 24 formul a Durum Mill Grind HOG.., feed plant. In five countries. Other U.S. penonal. with lovemment, and dome.· The U.S. Department of Commerce plant. are loc.ted In Minnesota, 10\10'0, tic grain trade, wheat producen In Nebra.ka, K.n.... Wlaconaln, 111lnois, other Itate., and potential cUltomen has reported the durum mill ,rind for the flnt ten month. of 1966 II foUow.: Ohio and Florida. Formula feed planll aVene.l. Throu,h participation In .re also operated by the ftnn In Con· Oreat PI.lna Wheat In cooperation with .".".. ada, Venezuela, Eculdor and Mexico. the Foret,n A,rh:ullural Service and .. ..Mol FI-.... '". by hotlin. trade team .. we have per­ huaAlJod· ..w..s IOn811), met many key wheat lndultry .allhls ",_10 people from throughout the world. January •... 1,090,000 2,478,000 EalhMn AdYlrtl ... MyYaplll "Lower export freight rates on wheat February ... 1,088,000 2.571.000 The followln, advertisement II being to the Welt Coaat. which I1!lUlted March...... 1,163.000 2,'162.000 carried In Saturday Review, January from efforts lpearhaedcd by the North April •..... • 835.000 1,91M,000 14; New Yorker. February 11; News· 1,943,000 Dakota Wheat Commiuion. have en· M.y •...... • 841,000 week. It'ebruary 20; Harper'1 Magaline June ...... 969,000 1,282,000 abled North Dakota', hard red 'prin, and The AtI.ntlc for February: and durum wheat to enter new .nd po­ July ...... 775,000 1,788,000 tenU.lIy l.r,e market. in the F.r Ea.1. Au,ust ..... 1,103,000 2,593.000 "Tnam, apegbaltl from the clock." Ne.rly 20 million bu.hels of hard red September •. 1,175,000 2.667.000 Rlaht now, all JP8,hetU manufoc· .prin, wheat have been exported for October .. •. . 1,350,000 3,148,000 a.h from Paciftc Coa. 1 ports .Ince the 'lotal .. . . 1'D,3"6f,OOO 21:200.000 luren are aware of what we ran do h.wer frel,ht rate. were e.tabllahed In for them. That'. the kind of .peciali:r.cd comparison with leu than five million public reco,nttlon that doe ••ome good. bu.hela for .ny other paal markeUn, In.. ,national lu,. In.tead of merely alvlna management n year. FHtI Operation feelln, of power by ubiquitousness. Intem .. Uonal MlI1ln, Co .• Mlnne.po- In the matter of .palheUi, the time 10 Sueceuful Filma II.-based food and feed manufacturer, crow I. lamost but not quite yet al "Our two ftlm., 'Durum: The Stand­ h .. purchased the formula feed opera. hand. The .palhettl manufactun'u ard of Quality' and 'Hard Red Sprin, tiona of Textron Inc. The ca.h purchase know our .tory, but there are a 101 Wheat: are continually In demand and of Textron'. Profeulonll Feed. Opera- more IMtitutional distributors th;ln are a major part of our wheat pram~ tions WIJ announced by Darrell M. there Ire spaghetti manufacturen, ond tion elfort. here In the United State• . Runke, vice pre,ident In charce of In- a lot more food service managers Jt A new flIm, 'Macaroni Menu Ma,lc,' ternatlonal', Supenweet Feed. Divl. achool., ho.pltal., Indultrial plant., olld produced In cooperation with the Dur­ .Ion. PurchalM! price was not dlacloaed. other Inltltutlon. than there Ire Ins: l· urn Wheat In.Utute and National Mac .. Sale. of the Kanaa. City-baaed Pro- tulional dl.trlbutors. In time we'll ~ (! t aronl In.tltute, i. aimed at increa.lng feuional Feed. oraanitation 18IIt year the word up throulh the big end or .lle durum unlle In hotel., re.taurantl, and exceeded ,10,000,000, and the purcha.e funnel. The word: In.tttuHon. around the United Statel. boosts International'. U.S. fonnull feed Everybody lovel .pa.heUI cooked the Our wheat nutrition Information pro .. capllclty to 3,150 ton. I day. rI,ht number of minute. and heo ll~d gram hal been expanded durin, the onto the plate nol too many aecO( ,tl. Pllt two yean. We have SQUlht to work lnc1ud.. Egil Oparallon thereafter. With the family .itling more closely with home economllt. and Included In the transaction are for· around the kitchen table, foru at lile It's not only f.st, but Triangle's new FIN SEAL Bag Machine can change over In minutes to different food people both on the local and na .. mula feed plants at Ki n. .. City, Mo.; . ready. thl. I. no problem. In latle·,r1le sizes without chanalng parts. It produces a four·slded fin seal pouch from any heat sealable supported tlonal level. Eut SI. Louis, JIl.; and Evan.vll1e, Ind.; . cookln, there II enou,h or a probJ;·m and an eli fann and ell proceuin, to limit enthu.lum for .paghettl to IrSi material, and can be converted to produce pillow pouches. -One FIN SEAL unit produces packages with Sanan' Mukat plant at Joplin. Mo. About 240 person. frequent appearance on the menu tll:m a maximum size of 51A'x 9'In a 2 or 4·up operation at speeds of 150 or 300 a minute. Another model are employed at the.e lacmUe •. In ad·· the national ta.te would IUlie.t. Un­ "Durinl the pa.l year United State. Is also available for pouches to 61A'x 9' at speeds of 75 or 150 a minute. -Trlangle's FIN SEAL Bag Mach· wheat producen saw the market for dUlon, Profeulonal Feedl ha. manu- served .pa.:hetti an hour paat It. prime their product change from a buyer', to faclurlng a,reementa with .lx feed reprelenll not only embarrassment bllt Ina realsters a slnale web and slits It to form the front and back panels of the pouch. Suitable fillers a seller'. market. The North Dakota mill. In Kan.a., MI.souri and low. .hameful waate. We make a materiol are available to handle both liquids and dry solids. To see a demonstration, write or call Triangle. Whelt Commlulon Rnd wheat pro­ which Supenweel plan. to continue. from purifted veletable food fall called ducen from other Itate. have wDrked A com mUlln. plant at Kanaa. City Myvaplex O1YC8r,1 MonOitelrate that toward thlt ,oal for many yean. Ef .. I. not Involved In the tranucllon and the JPlgheltl maker can add at a loW forta continue to e.tabUsh improved ai­ will remain a. part of Textron'a Spen.. proportion Into hi. tradiUonal recipe. sembUn, and procesllns of our wheat cer-Kel1oli Dlvillon, ac:cordln, to Rob- SpaaheUI that contain. It tutu JUII the TRIANGLE so that a more unlfonn quality witt be ert Terril. dlvl.ion prelldenl. E. I. way spI,hetti ha. alwaya ta.ted, ex' PACKAGE MACHINERY COMPANY exported, or we may again find our­ Schumm wl1 be in chllrae of Textron'l cept that It I, no lonler tightly bound "54 W. DI.... r ••y Avenue, Chicago, IIIlnol. 8083. selve, In a buyer'. market .\tuotlon. corn milling operations, Terr111 laid. to the clock. Who lose.! Tel.phone (attl, 118D-ol:l:QO 28 THe MACARONI JOURNAL FEBRUARY,, 1967 29 II In.tant In ••nlory Control Bullonl Mar.... lng Dlreclo. The old "Min ln, Link" of Inventor:. Robert L. Scurlock hal been appoint. control was the lranaler of merchan ed Director of Marketing for Bultonl dlse from faclory to warehouse an !! Eggs Like Food. Corporation, It was announced from warehouse to retailer. A new 1)', . JACOBS·WINSTON by Morco Bultonl, president and chief tern application, developed by Nor· executive emcer of the world-wide mandle Dataforms, 350 West 4th Stret'!. LABORATORIES, Ilc. Grandma mocaroni manufacturer. New York, N.Y. 10010., Identlftes unlh Mr. Scurlock, II graduate of the Uni­ in production, In the warehouse, on nT.II20 versity of Texas with 0 B.A. Dearee In retail store shelves and In transU. 1947. formerly served .s a Vice Presi· Pres-On Pin Feed Labels are printeli Used to Break! dent with Ted Balea tor five yean. on computers as a by·product of exist· From 1952 until 1962 he held the POlt ing production control, perpetual In· of vice preslcient and account super­ ventory and order procelllni prolrams. visor with Dancer Fltzeerald and prior Carrying data such as part number, to thl, wal an account executive with description, order number, date, quan· Benton & Bowles for two yean. tlty, slle, warehouse location, etc" the l-Vlta.flll .,,111 MIRer ••1 ...... "1 A... p. . Mr. Scurlock, who resides In New labela are applied without molstenlnil 2-In Sol ...... c.Io, Sc ... I. IH" Yolk. ••d York City, abo aUended the University to shelf edges, shlpplnl containen, and IHN...... of Paris In 1949. individual pieces of merchandlle. On warehouse shelve., they .Id order 1-50... 11 •••04 ....., A•• .,. ... comer CoIf \he PI~kale face announces pickert by Identtrylnl each item with '-IHo" ..... 1_ 1.1ootetIo. I.... tlptl •••. Garo"I) Filet for AI ...... an "NeW Lafle Slu. Six Serving.... its proper nomenclature. The reorder MI .....,.. A.. .,... Roy A. Garouo has Oled as a candi· AdVertising for new Noodles Roman· level printed on each label serves 81 a all appeared In Mld·January tllues of date for 24th Ward alderman on the vllual reminder to plare D new order 5-SANITAIIY 'LANT INS'ICTIONS ANO Democratic: ticket In St. Louis. This Week. Parade and other .elected and avoid out-of-stock IltuoUons, WItITTlN ItIPOITTS. Part of the secret to grandma's delicious home· Mr. Garouo, who has never held Sunday supplements. The adverUalnl On retal1 store .helvea, Prell-On L.,. made, noodles came from the eggs she used. public omce, Is president of the St. agency Is Knox Reeves of Mlnneapoli .. bels guide clerks In replenllhlnl stock There 8 no substitute for the natural golden good­ Loull Macaroni Manufacturing Co. A and simplify reorderinl, Iince they Jomes J. Winston, Director ness of farm-fresh eqgs •.• like Wakefield eggs. native of the city, he serves as reeord­ carry the previous order date, number, 156 Chambers Street Ing secretary of the Profell!llonal Busl· Miniature Seal.. on quantity, and description. In some In­ We pick them up In our own trucks. We even sup­ neumen', Club of the Hili and also Is Dual Tube lal Machin. stallations. the Presl·On Labels are re­ New York 7, N.Y. ply the right concentrate to go with homegrown a member of the city's Police Reserve. A dual tube bag machine with six movable. so they can be peeled from grains to get the texture and quality you want. We He It a cac High School graduate and Flexitron miniature scales has been the shelf and affixed to an order form buy the best eggs and we can furnish them the produco:d by Triangle Packagl! Ma· attended Mluourl University. He Is or want book. year around. When other plants close and limit married and the father of ftve children. chlnt:ry Company. dell.erles. we're stili filling orders on time. The only one of its kind, this ma­ Cue Mark.r GOOD REASONS chine I. presently being ulfd to pack.. Case marking label. provide recel\'· to join the auallty control Is a way of life with us. We send Baby loy ale 6 oz. bags at potato ftakes Itot speeds Inl clerks with a positive check of in' 4 our entire laboratory staff to school regularly of 120 a minute. Though overall dlmen· coming shipments against the packing looking for ways to make the best stili better: Joseph Peter Viviano, Jr. was born to slip. Printed on each label, as a by' Th. NATIONAL MACARONI Paulette and Joe Viviano of Loul.vl1le, slon. of this Triangle Bag Machine Is product of the original order prepnrl' That's why we can give you the best eggs-eggs Kentucky on December 30. Mr. Viviano only 36" x 4"", the F1ullron mlnlature MANUFACTURERS ASSOCIATION scales operate within a weight toler­ tion, I. the same InformaUon that /.p­ like Grandma used to broak ... maybe better It It an executive of Delmonico Foods. ance of just 1/ 32nd of an ounce, peart on the packing IUp-item numh r, Contrtbuting to the exacting accur­ description, size, packing and quanti')', Weekly Newsletter. Larg.r Romanoff Pac"ag. acy of the Triangle Flexltron Scale I. In addition, the sUSlested retail pri. t, Periodic Surveys. a new modular wellh cell that Includes on record In the computer's memory is A new larler Ilze, slx-servlngl Betty a reducH balancH mall beam system printed on the label to guide the sl ", rc Crockel Noodles Romanoll package and Bendix standard ftexures. clerk. when they price mark the nl (­ was Introduced nalionaly by Genena) The Flexltron scale Is also available chnndlae. Meetings and ~llIs In January. In a standard size. Both the standard In warehouses that are arronged in Prevloully packaged only In a tour­ Conventions; exchange and miniature F1exltron net weighing numerical sequence, the order fCI m ideos with colleagues. lervlngs Ilze, Noodles Romanol! will sYltems can be Uled In the packaging and labels are printed with the Ih': ns now be avallo.ble In a slx·.ervlngs dze of a variety of product •. In warehouse location sequencc. 'i he for conlumer anvlng. and convenience. slot or bin number of ellch item I. Research and relations Noodlel RomDnolT Is a combination of printed on the labcls and the .trlp or In the durum area. tender egg noodle. with a specially labels Is used as a picking ticket. AI !ef Technological blend sour cream·cheese sauce mix. De­ the order I. picked, the labcls are "I­ Information. IIcloul as 0. tempUOIJ sld~·dlsh, the ad· ftxed to the cartons, providing a pOl.; I· dltlon of ground beef, ho.m. tuna or tlve check of the order. heef can tum It Into a hearty main dish Up-to-the minute facts that con be pre pored In just minutes. and Information for PDc:kaglng for the new 8.5 oz. larger "When J hear lomebody silh that your key personnel. Noodles Romanoff will Include the 'Life 11 HDrd,' 1 am always tempted 10 same front pDnel picture that appean ask, 'Compared to what?" on the ft,'Hi oz. four-serving. llze, with -Sydn'Y H.rrts Th. NATIONAL MACARONI Frozen EelS • Ell Solids main dish recipes and servlnl IUlMr.I· "Knowledle I, the only inltrument MANUFACTURERS ASSOCIATION tlons appear!n. on the Iide and back of production thai I. not subject to · Dark Yolks a Specialty panels of every package. A bright yel­ diminishing return• ." -J, M. Clark low banner In the upper rilht-hand THE MACAkONI JoUIlNAL 31 30 panaton that amount to more 1 ~ 1 " one heU the amount of money already In­ Lloyd Sklnn •• SoYI Conium... Int Se".d velted In our prcsent equipment. This would force 1.11 to raise the price one 1(, Iy Th.I. 'VotH' In a Fre. Marketplac. two cents per pack ...e. "I think It II obvloul." he laid In "The so-caUed conlumer movement, summary, "that big conlumer proler· which has been portrayed as a demand tlon programs are neither dellmble nor by an 'impatient public,' Is to a very necessary, that luch programa would great extent stimulated by those people Increase the COlt of product. for Ihe In government who seek to control conlumer, that conlumer bureaucmcles bUslnen," Mr. Skinner said. He then would make It more dlmeult tor the described two dlffel't!nt ocrallons when small ftrm to operate or even atay In members of the staff of the President" buslnen, and that the cost of thcs'! Advisor on Consumer Affairs visited huge eovemment bureaucracies would Omaha tor the purpose at organlling represent another burden for the can­ a COnlumer League. ''Their aUempts .t lumer and the taxpayer. organization failed In both Inltance. "Private Induatry worklnl In a com­ when It became apparent that endorse­ petitive atmosphtre under our free en· ment of the packaling bill then b'!fore terprlse system la delivering to the Congl't!n was the real pUrpOI'! of the American conlumer a far better value meetings," Mr. Skinner laid. "Of course, for Iii, dollar and a higher atandard of Jf they had succeeded, our Conqrcs.man living than the world has ever known. would have received a wire from the Let'a keep It that way. Let our com­ newly formed Omaha Consum"r League merce conUnue to operate with the ab­ Inllstlng he vote favorably on th!! pack- solute minimum of lovernment control • ,Ing bll1. and regulation," Mr. Skinner concluded . E"IT Da, ·Js ElectiOft Day LOYD E, Skinner delivered a Crank Dlrecto. of Economic R_rch-' ''The general tone that surrounds any Peav.y Company, Minneapolll-baaed and candid rebuttal to thole in pa­ dlscunlon of 'The Consumer', Right to L Iraln and milling fIrm. haa a new direc­ litlcal circle. who e.poule the so-called Know' IIppears to calt Industry on the "conlumer protection" movement. Mr. tor of economic relearch. He II Dr. Cc­ one hand and con.umers on the other cll E, Fuller, auociate profelsor of agri­ aklnner, president of Skinner Macaroni In rolel which are basically antagonis­ Co., spoke at the ninth annual Fn.'Cdom cultural eeonomles, University of Ten­ tic. Thll grossly mbrepresent, the atti­ nelICe, and widely experienced al a of Information Conference at the Unl­ tude of the rood manufacturer. 1 would vendi), of MissourI. consultant In Iraln handling and mnr­ venture to anert that wen over 9~ per ketin,. Dr. Fuller earned his degrees nt Demand For Control cent of the hUle volume of food items Ohio State University and served on aold In thll country today ON! beyond the faculty there. Hla master'1 degrt'ft ''The demand for 'control' of , the Jerlous criticism with respeet to dll play wor!t Involved II Itudy of the ule fir manufaclurln, and distrlbuUnl proc­ of price and weight. ano:! general pack­ terminal elev.tors in Ohio. Hla Ph.D. ell, of advertltlna. marketing and aging practice. The competition be­ ot the,la involved a minimum cost study merchandillna: I. srowlng ... particu­ tween branda Is so k~e n that no manu­ of the grain tranlportation Iystem. He larly amana lome .egments 01 govern­ facturer wants to rlak losing a aale be­ hal served as II consultant In the de­ ment penonnel." Mr. Skinner said. "In CBuse of the failure of hll product to the final analYIII, the demand. of theae velopment of grain facl1lUes In the give the consumer the facta. You can­ lOuthern part of the U.S. and also in people, who do not fundamentally be­ not aty In buslne.s long on tnltlal pur­ Pakisan, Columbia and Brazil. lieve In the American Free Enterprise chale. It II the repeat bUllne'" that II System, will only be met by the prel­ the foundation for luccelS. ence of an aU-powerful 'BII Brother' lilt Is obvioul that leU-Interest re­ Offlc•• at Groc.ry Store who will make the decilloni for every­ qulrel the manufacturer to be In the Procluch one. They are planting aU about 1.11 the consumer', camp. He mUlt have the Ca. seedl carrying the destruction of our Paul S. Souder h .. been named S ~· c- conlumer's vote of approval, and elee­ . retary and Treasurer Dnd elected II HI­ Incentive system of private enterprise. tlfln doy for the manufacturer II every ''There are now within our federal rector at Grocery Store Products Co., day." Welt Chelter, Pa., according to DOfl :1 ld government 2~3 consumer protective Mandalory Blaadarda agencies. Here II what Paul Rand N. Givler. President Dixon, chairman of the Federal Trade Mr. Skinner sold thal Ihould manda-' Mr. Souder Joined Grocery Store Commission, told a group of advertising tory packaging standards be set by any Producta Co. In 19~5 Dnd has been ,\s­ executives In New York IDst month governmental body, the ability of ma­ alltant Sel:retary and Treasurer Iinre when Dsked for his views on 0. Con­ jor flrml to re-tool or purchase ma­ 1957. Prior to 19~5, he waa employed sumer Dept. at Cabinet level. He was chinery or equipment ta much greater by Emit at Ernsl. In thla new pOlltlon, opposed to It and said, 'AU of us are than smaller flrmL Thul he pointed out Mr. Souder DJlUmel the responsibilities that another re.ull would be a hleher of Mr. O. W. Rupp, who II retlrln, after supposed to represent the public Dnd w we're all consumers.' concentration of buslneu among a R!la­ 34 yean of service with the oraanl - "J aefee with Mr. Dixon's statement," lively few, large companies. tlon. Mr. Skinner laid. ''The consumer Is "Such standardization could force my Mr. R. T. Waten, employed by the preUy wen represented In the U. S. own small company to make an lnve.l­ Company since 19~4, has been appoint­ ed Aulstant Secl'etary ond Treo.urer. government. ment In new machinery and plant ex- 32 .'

SMOO·TH . SELLlNG~ tr ,1Iy Gee ... N. K.hn

' . ' SEi.UNG SINCERITY

Thl. I. N•• 27 .f 36 ..... t ..I.I •• ortlc"" , , ',' . underininln. hi, own ftrm. Who likes to had done a lreat deal for 111m. Eventu­ . 'think that he.can't trult hi, employees! ally I could not · .tand that bu1l and '1'h8 'thIns "lIOn tldt Charlie la ,topped Ilvln' him orden. And it doomed to failure is that he doun', be­ wa.n't 10nl before hll company lot Ueve hi. nonltnM hlnuelt. No ..Iuman wlae to him and ftred him." ..... No ..... can do an ~.tree\lve job unltu h1I heart Tbo PrIco 01 FrI._. " II In hl .. :work. There ,. nalbin. more Sale.men who caU on retal1en LADKAND CHARLJES" it the ImPortant' to ...teaman than true .In· "G Ihould, of coune, be friendly and c0- retaller's friend. in fact, he I, the " cerity-not the pbony approach of operative. In retail aelUn" an elll)' and de.ler', only friend. . . Charlie',. Informal relaUon.hlp with the buyer I. At le ••l that', the' :way Charlie Shakespeare declare.ln "Hamlet:" an important factor. ]t'l nat uncommon lOund, when be', caUln. a r..alomer. '''rbl. above aU: to thine own RU be on M for ulelmen to be invited to the hamel There', jUlt one tJiJn, Wron, with this true, and " t mUlt tollow, .1 the nla of cUltomen and to be on 8 Rnt·name • pitch-nobody belleve. It. the day, ~ou can,'l not then be false to bul. with them. ~; ~. lh t f t h any man. I • Ch.r ~ " II ype 0 Ja eaman W 0 t There I_ ,000 advice here for the But thll relatlon.hlp can be main­ ltJe. to ~!ve ever;v" retailer what i. · ..le.man. Be true to yourself and you tained. while pennltUn, you to retain termed a . • now Job. Hil approach tl will have no need for falsehooclJ in your sett resped and independence. It lomethtn, like thtl: . ' your prelentaUon. To ,et an order at bn't neceuar;v to ,rovel before the "Even thou,h I let a ..Iar;v and work the expenae,of your company b: a 'cheap buyer to let an order. He reallze. that for a bl, company, my de.Uny"Ilel with way to' conduct younelf. you have oblilatlonl to your company you, Mr. Jonel. I'm really workinl for - Youroutftt'trulla you oryou wouldn't and to your other cwtomen. MOlt deal­ you because you're more Important to be workinl for It. ]t htl' U,e rtlht to en will alk for only their fair Ihare of <,.,~ . '1'\' ,"l" ~ • me than my ftrm." your 10yaUy. your time and knowled,e. When Charlie reany letl wound up, The ..lea manalet' of • lar,e bicycle You Ihould abo be bul1dln, yaur :~~~ ••- ."."••••• ~ .~","e · Cl ~ e he'll Iwear that he would seU htl com~ manufacturer teU. a new man before company up Instead of tearin, It down .. •••.•••" •• CI e Cl ~ ;'l"' ~ ~ " • .. ... ~ • ~ ". e '" 'J ... pany down the river any lime t~ p~ he b: ...Icned. to a tenitor;v: before the buyer. What do you think • _ _ . " ~'J •• , ~ .. · (,;·.11 ..... ted and help hLJ cUltomers. He hlntl "We have ablOlute faith In you and hlJ alutude toward. your ftrm wil be If I that he may be workin, for anothet: we w'ant you to have absolute faith in you continually denllrate It! outRt next year; 10 why Ihould he owe u• . If we . let you down, I promise It Even If you are bavln' a problem any aUea!ance la hi. present orlanlza~ won't happen tWice." with you ftrm, don't make common tlon. aOSllp out of It. Keep It within the There are three major tblnl' wronl Cuatoam'l IIMJtKt famny. with this. line, touchln&: aa it II, ' 'The cu.tomer wlU re.ped the lalel· These matten are not the coneem of Flnt, such tactic. are the .Ian of a man who b loy.l to hll ftnn. The re· the cu.tomer, and he doeln't re ll lly ! TEFLON DIES weak laIc. man. The man who tries to taller doel not want nor doe. he expect want to hear aobut thm. get orden by I.botagln, his own com- you to pled,e undyin, devotion, He If yoU have to lie to the dealer about pany II Ihort on ability and loyalty and limply wantl a lood product, fair treat~ , hll Importance to you and 'a1k a,alnst i BRONZE DIES long on deception. If he pos~ued sell- men' d'nd dependability. He II apt to your company to win hll frlendlhlp and Ina power, he would have no need for become a bit .uspicioul of the ulesman bUllneH, then the price I. too hlah. con artllt methods. who ,Ive. the impreHion that he'i Keep your self relped above Ill. CROMODURO DIES Second, there Is little likelihood the ready to 18)' down hi. life for him. Mareul AurelluI, the Roman 'emperor retailer will buy such a r :'i:kale, how- An Iowa hardware dealer once told and philosopher, put It al well al pny- DIES IN TEFLON WITH INTERCHANGEABLE ROUND AND AT ever ,audily wrapped. Customers · are me of a ule.man who made himseU one when he laid: e not foola; they can recoanlze Insincerity penona non ,rata ~y employ in, too "Never elteem anythlnl of advantaa OVAL SECTION ELEMENTS when they hear It. . much hokum In hil IIlel talk. to thee that Ihall make thee break t~y Charlie'S puurancel of 'undyln; Mel. "Thl. man," the dealer recalled, "put -.,:ord or lose thy lelf rel~." Ity 'ire; In'' fac1.,~ hpI~ to rile the dealer " Out; a ·Une :tfuft. wat' llnbellevable." H' .' ,. ,. ': ".. C. ~ ~ more than charm him, Rem,mber, he would IIY thlt everythlnl he wu In . , ~ .. . ualoaLI • Address: Pllnlo e Glauco Montoni Pistoia (Italia) Tel_24047-2&712 hal ..Irlmen of hla own. He Jeftnltely the world he owed. to me and that hla .' The weak lalelman relOrtJ to unI1 · does not wont them to be .cUlmc him company had never done a thlnt !or convlnclnl ftatter;v because he uru. Y under In the Jame way thot C~ , arlle II him. 1 personally knew that, hll outfit , '~ doel : not undentand tho customer'. ' . . , ..' !, .... : • THe MACARONI JouaJoIAL FEBRUARY, 1907 35 34 II01l. He tried to control h1mIelf for a 8. Do you lr7 to Urn. )'our Selll... 51 ....,lty­ moment, but could not. He wheeled on calls JO you won't wear out (Continued from pile 34) the ..Ielman and ..Id wltherinltr: your welcome' ,0111. Even If he does understand them. "You're here to Jell me merchandlte, 7. Do)'ou malte sure )'our ad· be mlatnterpreta them. not to run my bu.lne ..." vice " IOUlht betore )'ou The 1.le.man should ftnt Ond out the live In I didn't .lay for the outcome, but I'll 8. Can )'ou honestly say that dNler'. ,ttuaUon and then try to In­ bet that ulesman had lOme trouble let­ )'ou are on nobody'. black Fi ....t Quality erea.. hi, ..lei or cut down on ex­ tina: back Into that dealer. lood lraees, pense.. He fumlthe. the buyer whh n.n II he ever did. 9. Do you know how lale.­ pertinent inlonnaUon and relpecll hi, It teem. that the ..lelman who tries men let on black Illll' mood •• It entertainment J. neceulry he to tell the bu),er a bl11 of ,oad. about 10. Do you avoid makin, a DURUM entert.ln. him. The point to remember his Importance I. allO the IUY who be­ men when )'OU show )'our ii, the customer hat certain rpeciftc comes famlUar In the wron. way. He problema which cannot be solved by samples' tries to torce hi. attentlonl on the CUI­ 11. Are you aware of your CUI­ SEMOUNA touchln, hi. vanU,.. Thl. may work tomer Inltead of makln« JUllesUon. In tomen' probleml' once or twice. but It I, r:.~ IQJbltitute for a dlp!<)ulltle way. 12. Do you alway. speak well lOund, InteUilent ..11In,. 'the cu.tomer will appreciate con­ of )'our company' GRANULAR Tony Jac!uon, • plumbln. 1U,,~ly structive Ideaa, but he doeln't want Icop)'rtPt l~f'I. H. Kahnl ..le.man , alway. Iretta a cu.tomer by them foreed do""n hll throat. He wants aakln. him If he hal any eompla1ntJ to feel that he's the bou In hll own FLOURS with hi_ preaent supply of equipment. eltabUlhment. "AI • matter of f.ct," ..id Tony, "I Don't make a habit of dropplnl IlfllMn POI c.J1 Ray Went.el often tell the dealer that I'm mlldn, a around at '"convenient time. or de­ YOUI ULISMI.. IIILLING DIVISION Rrvlce can to check on .tuft we sold mandln, too much.of the b\l1er's time. . him to ftnd out If ill, performlna saUI­ Nothln, I. more annol1n, than the taclorU)'," ..Ie.man who, after flnllhin, hil bUll­ DOUGIlBOY INDUSTRIES. INC• Why nol? A dealer who I. dolna: a ne~ , hanl' around the ftlt of the day. S'MeI 1156 heallhy, profttable bu.lneu i. a beUtr .\ilO avoid throwinl your umple. an 'h.... ~511 NEW IICHMOND, WIS • cu.tomer for the ule.man. OY lr the .tore, maldnl it dlnlcult to ten • • Q•• 11ty Sinc. 1156 merchandlte. Sample CiteS .hould be A ... oIdla, 1M Bt.c:1l Ua. kept out of the aille. and temnl are... Some ule.men land on cu.tomen' The be.t rule Is to conduct youraeU black lilt. because they lack .Incerity. al a auest. If )'our relatlonlhlp with the Bill Nalen, a furniture dealer, refused bu),er enten • more penonal ph'te, let to have any thin, to do with one aalel­ him make the flnt move In that direc­ man who told the Jame atory to eYery tion. cu.tomer he had. Hal Dana, a drYa ..leiman, I. so cit­ Said Bill: cumlpeet In his work that he won't ''Thll ,uy apent moat of hll can time even sit down unlen Invited. He allu wJth me tetUn, me that 1 wal hi. malt permlulon before .moldn, and alwa)" important customer and that he couldn't Ilk. II the buyer h .. time before he ,et alan, wIthout me. brin,. In an), eate• . Halls only SZ )'ean EXPAND THE MARKET ''Then, once at a dealer. convention, old and )'et he I. number three man In 1 ,ot to talkin, about thl. sale.man hi. company and II In line tor. promo­ with other dele,atea. Jt turned out that tion. he wa. ,Ivln, them the ..me .plet. And There are many plUallJ In ..1IIn,. Speciol market releases and photos. when we compared notes, we found MOlt lie In the teller-bu),er relaUon· that he was doln' lell for u. than any • hlp. Here b a qul& to help )'ou know If Educational materials and films . other .alesman." )'ou are teUlnl .incerely. You ahould be The uplhot wu that the man not able to answer ·ye." to at leall ellhl. only loll Bill'. account but moat of hi. Y_"o Progress Reports and pictures other cUltomera' II well. 1. Do )'our cultomen teem to be used as sales tools . . . a:enulnel), ,lad to tee )'ou1 000" a. Too FamUlu 2. Do )'ou refrain from mak­ Some ..lelmen feel that an Informal Inl exallerated Itatements all are available to members. relaUon.hip with a dealer ,Ivel them a of )'our cu.tomer'. Impor­ Ueen.e to practlcaUy take over the tance when you call on place. Nothlna: will bring quicker reo him1 Jain by notifying NMI Office. lentment from the CUltomer. 3. Do )'ou credit the buyer A few yean aa:o I wu In Cleveland with enoua:h Inte11l,ence to and needed on extra Ihlrt. J .tepped want to hear sincere slate­ into a Iman haberduhery near my ho­ ments trom )'ou1 NEXT MONTH tel. The owner WIJ orderin, from a 4. Do you IUlnt a,aln.t tak­ NATIONAL MACARONI INSTITUTE ..lelman but he turned away and a:ave Inl hll frlendlhlp tor ,rant­ ...ha ..l.,. me hi. attenlton Immediately. I wa' ed! P.O. Box 336, Palatine, IIIi .. oi. 60067 Joo1Un, over hb selection when the 5. Do you try to Jeam and Yo ... laltery ,.lelmon butted In and wunted a ct!r­ undentand the cUltomer's taln .1)'le. The owner's face went crlm- 108111 TilE MACARONI JOUIlNAL 36 FUlUAlY t 1967 37 .Jim Peckham of A. C. Nielsen Com· II pany reported to GMA that the overall ~ . Maclronl Quiz lracer)' .tore ..let pIcture .howed 0 IIIHII WAY BACK WHEN continuation of the favorable trend that L-______J. I had been evident durin. the entire I postwar period. It was noted that man· ,\\AIIII .IF fiG Y• .,. AIO the quality trend declined and raw mao terial cosU increased. Btronler Auoda. uf.cturen of pack.aed food commodl­ • Durum wat lemnl at hlah premi­ tiel and household nHd. had done an tlon IUpport and a more detennlned IIIAGHIITTI' um.. and many Rour mmen suddenly excellent job In keepln. prieta In line macaroni publicity campalin wat became Intereated In supplyln. the despite Increased labor and transporta. urled. . , .". Neill 10 Ihe hot dog, macaroni products needl of the macarani Indultry. The COita...... tlon .uch II .pagheltl and noodle. (with Macaroni- Journal Insllted that the ...... "- • Mr. Peckham noted that convenience ...... '1.) Olna Lollobrlgldelbl.... Sophll .. hamburger) .re mealilme lavorllea macaroni Indu.try urge the P\!deral 10 Y..,. Ago 0' Iterm: aeU, and there were Important Loren Ic) Shirley Temple. mililani 01 Americans 0' all agel. Government to establish an official den· • Increased Government purchase. of food resulted in (realer emphula on trend. In chanlina: liviD' h"bltJ that How much do you know about nltion for tbe term "semolina." were InftueReln. food buyln,. luch 08 plant ..nitatlon . It wu emphulz.ed that macaroni? Try thl. Diamond • There were divergent viewl on the larler Itore.. the move to the .uburbs, an adequate proaram should include: P.ck.glng Products Dlvl­ mol.ture ruling In flour created by the tarser famny .lte, more lellure time, (1) detenntnaUon that alll!\'ulpment 11 .Ion Quick Quiz .nd .ee. newly•• pproved "vacuum method" more Wonnat IIvln" Incrt.sed home bacterloiollcally clean, tlwt equipment (which permitted 14.5 per cent molt· entertainment. ture) II .,alnlt the old "wlter oven UIed la of the type and conatruction method" which set the .tandard It that I. eaalty cleaned; (2) pelt eontrol­ 11.5 per cent mol.ture). EdItor Donn. pella must be kept out of the bu1ldln" w .. t.ken to task by the M.ll1en' NI· not kUJed lnllde, and care mUll be INDEX TO llon.l Fedentlon for hll item entitled taken that food 11 not contaminated with .,enta used In pest control; (3) hy. ADVEIlTISEIlS 1. ThI a...... tMCafOnl prod­ ''Suylnl Added Mollture II t!nproftt· ... lit ...... tome _ ..", _, (.) Ilene of personnel .hould receive c.~ Ible." ...., ""'..... Dh.... G.T'" __ ._._ 15 SOOO B.C. (b) 1500 .... 0 . (c) lUll lll.r the ful attention and a personnel tralnln, • ExporU of macaroni ~rodUctl were ew roll. prolram lnaUtuttd 11 neceaaary. with down In 1928 to 8 :-::,;,00 poundl com· ...It. D M 0...... __ __ .. __ ._22..- "23 ~ health certlflcatel beln, obtained by pared with 8,~~7,O 'l 0 pounds the prevl. ~ rood (4) ....,.--- __ .... ___...... ---- _, I' OUI year. Belt custol ,~ "!r wa. the Unll~ ;,;i handlers; materiatl to be .tored In .uch • way as to enable easy .,..... 1 & c-...,. M. & G, ..... _..... 3J Klnldom. Inspection for Infeltation and .0 they • "How can they do It," editoriallY the c" ...... Mutt.. c..,.." '.c...... 17 may be ellLly moved: (5) proper can· De.,..d",1 Medllu c.".,.... _.... 4·' Macaroni Journal Dsked, "in the face trot method. In order to detennlne the of Iteadlly Increasing prices on lema­ presence of ftlth In raw materials and D5e .... 'ecu,.. ''''1Itdt DIY...... " Una' How can macaroni manufacturerl raw food producla. Dwt." ,...... "". I.c...... _..... 37 In lood faith quote ridiculously low HI ••I ..... 'MIII, I' • Macaroni mar. 1' ~ (,l urera convened In '.c. _...... _.. . price. to Itate Institutions'" It wal t.t.rHt.... , Mlthe c..... , ...... 40 noted that lome broken macaroni bid, a conference at Ih,. I·few Yorker Hotel J.c.... W .... a...... h". _.. _. :J1 were at the exact price level of raw on January 13 amI t;eard planl for ex' material while little more wal received pandln, durum pl.nUnl by direct ad· Me ..." & s.... D., I.c. ... _ ._ ...... _ 11 ,..... 1 •• , & Q, ______• U for a beller product, unbroken. vertlsln, In North Dakota papers. Mr. Samson WLlmeradort. director of Osem H...... Med... ' ...... _ ...... )7 United Macaroni Factorlel in Pale.tlne. :10 Y.an Ago H..... ' Mao... ' ""...... 31 gave an Intere.tlnl account of the in· r • Dependable ItaUsticl on m3caronl dustry In that country. Paul Peienon ''''''' C-..., ...., MIIil __.• _ ... . production and conlumptlon were woe· of Caplt.1 Mml lave eltlmate. on the ...... LIthe,.,. C.,.ellw .. _d. 2 fuJly 1.t1dn, for reasons perhaps best Ihort .upply at durum. With a crop of Trie ..10 MMIIIM" Ce • • _.. ... n known by the macaroni/noodle manu· 'M .... 35,000,01)0 buthe1l and a 5,000,000 bush· Wel6e... MI .... G. ._..... J' 4.","_01__ tacturen themaelvel. The general tenor c-,..,. el can)'over, It looked Uke lonl extrac· I racord aorW ..... crop tIM ,-. of the 193~ CensUI of Macaroni Manu· tlon would be netellBry to come out facturera (released In late 1936) 'Nas How..., 1IIUIMIIa ...... be, (1)840 with the quantity needed for mll1,rind, lhoulltld (b) CIA million (c) CIA billion. that macaroni production was on the feed and .eed, and carryover. Rites for M ... John Krahulec Increase at a faster rate than consumer !win. John F. (Luc11le) Krahulec, 51, demand. 10 Vurt Ago of Berwyn, Ullnol •• died efter a brief • Fl,ures from the Cenlus showed that • 1956 was reported as the year of the' ilIne.. on December 14. the number of macaroni establishments !win. Krahulec wu the former Lucille In 193~ was 336. up from 296 In 1933. durum comeback. With le,ltlation Ilv· In, growers extra acres to their wh~at Donna, dau,hler of the late M. J. and Wale camera numbered 6,005, an In· Esther Donna. Survlvlnl be. lde. her creale of 9.3 per cent over 5,492 reo allotments, the crop Wit almost 40.000:. 000 bushels against the previoul year'. hu.band, John F., are a dtluahler, Mu. ported two years earlier. James (Kathleen) Pecher of Berwyn; a • A Betty Crocker broadcast on F'lbru· 20,000,000. L The ...... Ptoiucts 04. • Ell' were plentiful too. Durlnl the Ion. John M., and a Illter, Mra. Esther :::::"'__ 10 ary 28 wa. promoUnl Meatless italian Kin, of ChIca,o. Spaahettl for Lent. On behalf of vint· fall, the Government boulht Ihell eli' ~ (I) onNI Lhl\ography Ib) Lei- She wa. trellurer of the Council of ners in the United Stales. the Owens· for the School Lunch Prolram to ata· .. 1JII'IaI Ic) Oravure. .. DIAMOND PACKAGING PADDUCTI DIVISIDN bl1l.u pricel, and the Poultry ~d Eli Catholic Women of Our Lady of the - DIAMDND NATIDNAL CDAPDAATION 1111n01l Gla .. Company was lpoOlorln, -­ NaUonal Board planned to kick air • M.ount Church, Cicero, and had been '-'''ChIllI Ul'",IIO"V(_.fj[W'DIII!. fj[W ' QlllCIDQI1 "12'''''''00 Macaroni with Cheese Wine Sauce for '1pfd moA ~ II ~ It 'q If" :I'q Il lon,.nnae ''Eat btl'll E ..... procram lrt1ve In the MUJlc Paren" AuoclaUon • Lent. in Vareh. at Morton East Blah School. • Macaroni manufacturers In mld.year Service. and burial were In Braid­ conference at the Palmer House In Chi· • Macaroni For MeatleH !.Iutl wu wood. mlnoll. ealo caUed for enforceable . tandam at beln, promoted durinl Lent. THI MACAlONI IOU.HAL 38 p2e0.4e~ ...

We are fully equipped to satisfy your every durum requirement - with that all-Important plus .•• Servlca •

DURUM• DIVISION h.~I!!"/!!{f!/!~{ G".l"'~ O"IC": MIIUIIA'OUI. 1II111'IIIIOl" 1.... 11