AUTOMOBILE TRAFFIC INTERMOUNTAIN STATES TRUCKMEN AND AUTO Adopted March 1923: CODE OF ETHICS Ignorance of the law is no excuse. Don't act repulsive to an officer of the law. He is carrying out the will of the people. If a driver is instructed by his employer to live within the law and he wilfully violates these instructions, he, the driver, and not the employer, is liable. to all. Don't drive in the center of the road. Practice courtesy Have your number plates unobstructed and clean. Carry your car registration certificate and operator's license in the car at all times. Have your trailer numbers on. Have your trailer adequately equipped with brakes. See that all your solid tires are at least one inch thick and have no flat spots. engine. Keep your cutout closed. When car is allowed to stand unoccupied shut off your Don't park within fifteen feet of a fire hydrant. See that you have proper headlights and tail lights. Before turning go to the corner. Always signal when turning. If unable to see the hand. from the rear and the body of the car extends 12 inches beyond the driver's seat, install a signalling device as specified in the State Motor Vehicle Act. If you are hauling a load that extends more than 4 feet beyond the end of the truck attach a 16-inch red bunting to the end of the load-not a sack or sign. At night a red lantern. In the congested district do not block the second line of traffic. For your instruction this means that if there is a car standing next to the curb; do not park along the side to unload or load freight. Do not pass a vehicle moving in the same direction as you are at any intersection. Never get out of gear in descending a hill. There is a state law covering this and is being rigidly enforced. In stopping for repairs pull off the road. BAKING AMERICAN BAKERS ASSOCIATION Adopted 1921; agreed to by all applicants for membership: SANITARY CODE LOCATION AND CONSTRUCTION OF PLANT 1. Every bakery shall conform to the requirements of the sanitary codes or other statutory provisions and regulations of the state, county and city in which it is situated, with respect to its location and construction, bakery equipment, operating methods, and health of employees. 2. Every bakery shall, in any event, conform to the following specific requirements which this Association deems essential: (a) The bakery shall be so located that drainage to sewers is adequate and that the basement and floors are not subject to recurring or foreseeable flooding. (b) It shall not be located adjacent to conditions or industries which are inimical to the production of wholesome bread. (c) It shall have convenient toilet rooms, separate and apart from the room or rooms where the materials and doughs are kept and prepared, or where baked products are stored or handled. (d) Adequate and convenient wash rooms and toilet rooms shall be provided with soap, running water, and clean towels, maintained in a sanitary condition. (e) Rooms shall also be provided for changing and hanging wearing apparel, separate and apart from the production, storage and sales rooms. (f) The bakery shall be properly protected from flies. (g) The bakery shall have suitable equipment for handling raw materials, doughs and finished products in a cleanly and sanitary manner. (h) There shall be sufficient ventilation and light provided to insure the health of the employees and the wholesomeness of the bakery products, free from excessive heat, fumes, dust and other conditions inimical to such health or wholesomeness. OPERATING METHODS (i) The floors, walls and ceilings of every bakery, the equipment used in the preparation or handling of bakery products, or their ingredients, and the vehicles, boxes, baskets and other receptacles in which bakery products are stored, handled or transported, shall be kept in a clean and sanitary condition, free from all contaminating matter. (j) All bakery products and their ingredients shall be stored, handled, transported and kept in such a manner as to protect them from spoilage, contamination and unwholesomeness. (k) All workmen and employees, while engaged in the manufacture of bakery products, shall be clothed with external garments of washable material which shall be used for that purpose only, and these garments shall be kept clean. (1) The smoking, snuffing and chewing of tobacco shall be prohibited in the rooms of the bakery where the materials and doughs are kept and prepared, or where the baked products are stored or handled. (m) No animals or fowls shall be kept in or permitted to enter the bakery rooms where the materials and doughs are kept and prepared or where the baked products are stored or handled. HEALTH OF EMPLOYEES (n) No person affected with any contagious, infectious or other disease, or physical ailment, which may render such employment detrimental to the public health, shall work in a bakery or handle any of the products therein or delivered therefrom. Freedom of bakery employees from any such diseases shall be evidenced by a certificate of medical examination, such examination to be made at least annually. (0) No person who has had typhoid fever shall be employed in any bakery until adequate clinical examination has proven the applicant free from typhoid bacilli. III The undersigned hereby subscribes to the following Code of Business Ethics. CODE OF ETHICS Believing in the future of the baking industry and realizing that through co-operation it is possible to render greater service, both to the industry as a whole and to the best interests of the public; and Recognizing my obligation to the American home, my employees and my fellow bakers; I do hereby pledge myself to the following code of ethics as definite obligations, accompanying the privilege of membership in the American Bakers Association: 1. I recognize my duty to the American home to be to make my product of highest food value at lowest cost. 2. I believe that the rendering of honest and efficient service on the part of my employees deserves fair consideration and that they should receive a fair return for their labor and be enabled to enjoy healthful surroundings, both physically and morally. I recognize a man's inherent right to work with freedom of conviction, without prejudice and I will expect only an honest day's work and thoughtful consideration of our mutual interests and obligations. 3. I recognize my obligations to my fellow baker and especially to this Association and its membership, in the maintenance of its high standards and the increase and preservation.of its reputation with the public, and pledge myself to be fair in all my relations with my competitors and consistently to abstain from all practices which are recognized by trade associations in general, and by this association in particular, as unfair trade practices. 4. I believe that service is the basis of all progress and that I can render the best service and meet my obligations to the public, my employees and my associates in the industry, and still receive that compensation which must be the reward of all legitimate business. I therefore pledge myself further, in the interest of fair prices and fair profit, at all times to keep and maintain adequate cost records and to give honest information to any official or inspector entitled thereto. 5. I will use no materials or ingredients other than those of known purity and wholesomeness in the manufacture of my products. 6. I will at all times adhere rigidly to the truth in all my advertising. 7. I will keep my plant and premises at all times as clean and sanitary as is humanly possible, and welcome public inspection at all times. I shall expect of my employees what the public has a right to expect of me, that we keep ourselves morally and physically clean. 8. Recognizing in the giving of premiums and secret discounts, a serious trade evil, I pledge myself to abstain from |