The light and ventilation of the room and the cleanliness
of the walls, floors, tables, counters, and other equipment are points
of the greatest importance and should be noted by the housewife when she
is purchasing meat. Whether the windows and doors are screened and all
the meat is carefully covered during the fly season are also matters
that should not be overlooked. Then, too, the cleanliness and physical
condition of the persons who handle the meat should be of as great
concern as the sanitary condition of the market. The housewife who
desires to supply her family with the safest and cleanest meat should
endeavor to purchase it in markets where all the points pertaining to
the sanitary condition are as ideal as possible. If she is at all
doubtful as to the freshness and cleanliness of what is sold to her, she
should give it thorough cooking in the process of preparation so that no
harm will be done to the persons who are to eat it.
19. CARE OF MEAT IN THE HOME.--Because of the perishable nature of meat,
the care given it in the market must be continued in the home in order
that no deterioration may take place before it is cooked. This is not
much of a problem during cold weather, but through the summer months a
cool place in which to keep it must be provided unless the meat can be
cooked very soon after it is delivered. Meat that must be shipped long
distances is frozen before it is shipped and is kept frozen until just
before it is used.
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