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<br />GENERAL ORDINANCES 151
<br />(b) Grade "B" Raw Milk.—Grade "B" Raw Milk is milk the
<br />average bacterial count of which at no time prior to delivery ex-
<br />ceeds 200,000 per cubic centimeter, or which falls in class 1 as
<br />determined by the reductase test as described in the Standard
<br />Methods of Milk Analysis of the American Public Health As-
<br />sociation, and which is produced upon dairy farms conforming
<br />with all the items of sanitation required for Grade "A" Raw Milk,
<br />except that the cooling temperature shall be changed to 70°F.
<br />(e) Grade "A" Pasteurized Milk.—Grade "A" Pasteurized
<br />Milk is Grade "A" Raw Milk which has been pasteurized, cooled,
<br />and bottled in a milk plant conforming with all of the following
<br />items of sanitation and the average bacterial count of which at
<br />no time after pasteurization and until delivery exceeds 30,000
<br />per cubic centimeter, with the exception that cows producing this
<br />milk need not be tested for Bang's disease:
<br />(1) Floors.—The floors of all rooms in which milk is handled
<br />shall be constructed of concrete and other equally impervious and
<br />easily cleaned material and shall be smooth, properly drained and
<br />provided with trapped drains, and kept clean.
<br />(2) Walls and Ceilings.—Walls and ceilings of rooms in
<br />which milk is handled or stored shall have a smooth, washable,
<br />light colored surface and be kept clean.
<br />(3) Doors and Windows.—All openings into the outer air
<br />shall be effectively screened to prevent the access of flies. Doors
<br />shall be self closing.
<br />(4) Lighting and Ventilation.—All rooms shall be well lighted
<br />and ventilated.
<br />(5) Protection from Contamination and Flies. — The vari-
<br />ous milk -plant operations shall be located and conducted so as
<br />to prevent any contamination to the milk or to the disinfected
<br />equipment. All means necessary for the elimination of flies shall
<br />be used. This requirement shall be interpreted to include sepa-
<br />rate rooms for (a) the pasteurizing, cooling, and bottling opera-
<br />tions; (b) the container -washing and disinfecting operation. Pas-
<br />teurized milk shall not be permitted to come into contact, with
<br />equipment with which unpasteurized milk has been in contact
<br />until subsequent to disinfection. Rooms in which milk or cream
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<br />or disinfected utensils or containers are handled or stored shall
<br />not open directly into any stable or living quarters.
<br />(6) Toilet Facilities. — Every milk plant shall be provided
<br />with toilet facilities conforming with the provision of this Code.
<br />There shall be at least one room or vestibule not used for milk
<br />purposes between the toilet room and any room in which milk
<br />or milk products are handled or stored. The doors of all toilet
<br />rooms shall be self-closing. 'Toilet rooms shall be kept in a clean
<br />condition, in good repair, and well ventilated. In case privies
<br />or earth closets are permitted and used, they shall be separate
<br />from the building and shall be of a sanitary type constructed and
<br />maintained in conformity with the provisions of this Code.
<br />(7) Water Supply.—The water supply shall be easily acces-
<br />sible, adequate, and of a safe, sanitary quality.
<br />(8) Washing Facilities.—Washing facilities shall be provided,
<br />including hot running water, soap, and sanitary towels of a type
<br />approved by the Health Officer. The use of a common towel
<br />is prohibited.
<br />(9) Milk Piping. — Only "sanitary milk piping" of a type
<br />which can be easily cleaned with a brush shall be used.
<br />(10) Construction of Equipment.—All equipment with which
<br />milk comes in contact shall be constructed in such a manner as to
<br />be easily cleaned.
<br />(11) Disposal of Wastes.—All wastes shall be disposed of in
<br />conformity with the requirements of the Health Officer.
<br />(12) Cleaning and Disinfection of Containers and Apparatus.
<br />—All milk containers and milk apparatus shall be thoroughly -
<br />cleaned after each usage and disinfected in a manner approved
<br />by the Health Officer immediately before each usage.
<br />(13) Storage of Containers.—After disinfection, all bottles,
<br />caps, and other containers shall be stored in such manner as to be
<br />protected from contaimination.
<br />(14) Handling of Containers and Apparatus.—Between dis-
<br />infection and usage all containers and apparatus shall be handled
<br />in such manner as to prevent any part of the person or clothing
<br />from coming in contact with any surface with which milk or
<br />milk products come in contact.
<br />GENERAL ORDINANCES 159
<br />(15) Storage _ of Caps.—Milk-bottle caps shall be purchased
<br />and stored only in sanitary tubes and shall be kept therein until
<br />used.
<br />(16) Pasteurization. — Pasteurization shall be performed as
<br />described in sec. 378. The time and temperature record charts shall
<br />be dated and preserved for a period of one year for the informa-
<br />tion of the Health Officer.
<br />(17) Cooling.—All milk not pasteurized within two hours
<br />after it is received at the plant shall then be immediately cooled
<br />to a temperature of 50 degrees Fahrenheit or less and maintained
<br />thereat until pasteurized; and all pasteurized milk shall be ini-
<br />mediately cooled to a temperature of 50 degrees Fahrenheit or
<br />,
<br />less and maintained throughout until delivery.
<br />(18) Bottling.—Bottling shall be done at the place of pasteur-
<br />ization in automatic machinery approved by the Health Officer
<br />in such manner as to prevent any part of the person or clothing
<br />'
<br />from coming in contact with any surface with which milk or
<br />milk products come in contact.
<br />(19) Overflow Milk.—Overflow milk which has become ma-
<br />chine contaminated shall not be sold for human consumption.
<br />(20) C-piling.—Capping shall be done by machinery approved
<br />by the Health Officer. Hand capping is prohibited.
<br />(21) Time of Delivery.—Milk to be consumed in the form of
<br />whole shall be delivered to the final consumer within 60 hours of
<br />the time of pasteurization.
<br />(22) Health Certificates. — Every person connected with a
<br />milk plant whose work brings him or her in contact with the
<br />handling, storage, or transportation of milk or milk products
<br />shall have within twelve months passed a medical examination
<br />made by the Health Officer or a licensed physician approved by
<br />the Health Officer, and shall submit such specimens of bodily
<br />discharge as the Health Officer may require.
<br />(23) Notification of Disease.—Notice shall be sent to the
<br />Health Officer immediately by any milk producer or distributor
<br />upon whose dairy farm or in whose milk plant any case of in-
<br />fectious, contagious, or communicable disease occurs.
<br />(24) Personnel—Cleanliness.—All persons coming in contact
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<br />with milk or milk products, containers or equipment shall wear
<br />clean outer garments and shall keep their hands clean at all times
<br />while thus engaged.
<br />(d) Grade "B" Pasteurized Milk—Grade "B" Pasteurized
<br />Milk is grade "B" Raw Milk which has been pasteurized; cooled,
<br />and bottled in a milk plant conforming with all of the require-
<br />ments for grade "A" Pasteurized Milk.
<br />(e) Grade "A" Raw or Pasteurized Milk.—Dairy farms pro-
<br />ducing this grade "A", Raw, or Pasteurized Milk shall score at
<br />least eighty points on the official score card of the State Dairy
<br />and Food Division, and of the eighty points at least forty .points
<br />must be for methods and the average bacteria count shall not ex-
<br />ceed one hundred thousand per cubic centimeters.
<br />(f) Grade "B" Raw or Pasteurized Milk.—Dairy farms pro-
<br />ducing this grade of milk shall score at least seventy points on
<br />the official score card, and of the seventy points at least thirty-
<br />five points must be for methods and the average bacteria count
<br />does not exceed two hundred thousand per cubic centimeter.
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<br />Sec. 385. Grades of milk and cream which may be sold.
<br />Beginning January 1, 1933, no milk or cream shall be sold to
<br />the final consumer, or to restaurants, soda fountains, grocery
<br />stores, or similar establishments, except Grades "A" Pasteurized,
<br />and Grade "A" Raw. This section shall not be construed as for-
<br />bidding the sale of lower grades of milk and cream during tem-
<br />porary periods of regrading not exceeding 30 consecutive days.
<br />Milk which is to be pasteurized and used for the manufacture
<br />of ice cream may also be sold. Grade "A" Raw Milk may also
<br />be used in the manufacture of ice cream.
<br />Sec. 386. Milk—supplementary regrading.
<br />At any time between regular announcements of milk grades
<br />any producer or distributor may make application for regrading
<br />his product.
<br />In case the applicant's existing low grade is due to failure to
<br />meet the bacteriological or temperature requirements, said appli-
<br />cation must be supported by at least two examinations made sub-
<br />sequent to the end of the previous grading period and indicating
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