|
GENERAL ORDINANCES 153
<br />shall be five (5) times in the case of cream, and omitted in the
<br />case of buttermilk and cultured buttermilk.
<br />(a) Grade "A" Raze Milk.—Grade "A" Raw Milk is milk
<br />the average bacterial count of which as determined under section
<br />383 does not exceed 100,000 per cubic centimeter, and which is
<br />produced upon dairy farms conforming with all of the following
<br />items of sanitation:
<br />(1) Cows—Tests Tuberculosis and Other Diseases.—A phys-
<br />ical examination and tuberculin test and test for Bang's disease
<br />of all cows shall be made before any milk therefrom is sold, and
<br />at least once every twelve months thereafter, by a licensed veter-
<br />narian approved by the State livestock sanitary authority. Said
<br />test shall be made and any reactors disposed of, in accordance
<br />with the current requirements approved by the State Board of
<br />Agriculture for accredited herds.
<br />A certificate signed by the veternarian and filed with the Health
<br />Officer shall be the only valid evidence of the above tests. Every
<br />diseased animal shall be removed from the herd at once and no
<br />milk from diseased cows shall be offered for sale. All reacting
<br />animals shall be isolated at once and immediately excluded from
<br />the premises. All animals failing to pass the Tuberculin test
<br />shall be branded with the letter "T" or "TB" on the shoulder,
<br />hip, or jaw, and removed at once and slaughtered under the di-
<br />rection of the Health Officer. Each letter in the brand shall be
<br />not less than two inches high and one and one-half inches wide.
<br />All animals failing to pass the test for Bang's Disease shall be
<br />dealt with as provided in the regulation of the State Board of
<br />Agriculture.
<br />The regulation regarding testing of cows for Bang's Disease
<br />shall not be effective until January 1, 1933.
<br />(2) Dairy Barn—Lighting.—Such sections of all dairy barns
<br />where cows are kept or milked shall have at least four square feet
<br />of window area for each stanchion.
<br />(3) Dairy Barn—Air Space and Ventilation.—Such sections
<br />of all dairy barns where cows are kept or milked shall have at
<br />least five hundred (500) cubic feet of air space per stanchion,
<br />and shall be well ventilated.
<br />(4) Dairy Barn—Floors.—The floors and gutters of such parts
<br />154 CHARLOTTESVILLE CITY CODE
<br />of all dairy barns in which cows are kept or milked shall be con-
<br />structed of concrete or other impervious and easily cleaned ma-
<br />terial approved by the Health Officer, and shall be graded to
<br />drain properly, and shall be kept clean and in good repair. No
<br />horses, pigs, fowls, etc., shall be permitted in parts of the barn
<br />used for dairy purposes.
<br />(5) Dairy Barn—Walls and Ceilings.—The walls and ceiling
<br />of all dairy barns shall be whitewashed at least once each year
<br />or painted at least once every two years, or finished in a manner
<br />approved by the Health Officer, and shall be kept clean and in
<br />good repair. In case there is a second story above that part of
<br />the barn in which cows are milked, the ceiling shall be tight.
<br />(6) Dairy Barn—Cozv Yard.—All cow yards shall be graded
<br />and drained as well as practical and kept clean.
<br />(7) Manure Disposal.—Barn must be cleaned thoroughly at
<br />least once a day and the manure carried to the fields or stored
<br />not less than fifty (50) feet from the barn.
<br />(8) Milk House or Room --Construction. — There shall be
<br />provided a separate milk house or milk room for the handling
<br />and storage of milk and the washing and disinfecting of milk
<br />apparatus and utensils, provided with a tight floor constructed
<br />of concrete or other impervious material and graded to provide
<br />drainage. The walls and ceilings of the milk house or room
<br />shall be of such construction as to permit easy cleaning, and shall
<br />be painted at least once each year, or finished in a manner ap-
<br />proved by the Health Officer. The milk house or room shall be
<br />well lighted and ventilated and all openings effectively screened
<br />to prevent the entrance of flies, and shall be used for no other
<br />purpose than the handling and storage of milk or milk products
<br />and other operations incident thereto. The cleaning and other
<br />operations shall be so located and conducted as to prevent any
<br />contamination to the milk or to disinfected equipment. The milk
<br />room shall not open directly into a stable or into any room used
<br />for domestic purposes.
<br />All milk houses constructed after January 1, 1933 must be
<br />located not nearer than five feet (5) of dairy or more than fifty
<br />(50) feet. The milk house shall have at least three rooms, one
<br />39
<br />GENERAL ORDINANCES 155
<br />for the handling and storage of milk, one for washing and steri-
<br />lizing utensils and one for boiler.
<br />(9) Milk House or Room—Cleanliness and Flies.—The floors,
<br />walls, ceilings and equipment of the milkhouse or room shall be
<br />kept clean at all times. All means necessary for the elimination
<br />of flies shall be used.
<br />(10) Toilet.—Every dairy farm shall be provided with a sani-
<br />tary toilet constructed and operated in accordance with the pro-
<br />visions of this Code governing excreta disposal.
<br />(11) Water Supply.—The water supply shall be easily ac-
<br />cessible, adequate and of a safe, sanitary quality.
<br />(12) Utensils—Construction.—All containers or utensils used
<br />in the handling or storage of milk or milk products must be made
<br />of non-absorbent material and of such construction as to be easily
<br />cleaned, and must be in good repair. Joints and seams shall be
<br />soldered flush. All milk pails shall be of a narrow -mouthed de-
<br />sign approved by the Health Officer.
<br />i(13) Utensils—Cleaning.—All containers and other utensils
<br />used in the handling, storage, or transportation of milk and
<br />milk products must be thoroughly cleaned after each usage.
<br />(14) Utensils—Disinfection.—All containers and other uten-
<br />sils used in the handling, storage, or transportation of milk ur
<br />milk products shall between each usage be disinfected with live
<br />steam, chlorine, or in a manner approved by the Health Officer.
<br />(15) Utensillr -Storage.—All containers and other utensils
<br />used in the handling, storage or transportation of milk or milk
<br />products shall be stored so as not to become contaminated before
<br />again being used.
<br />(16) Utensils—Handling. — After disinfection no container
<br />or other milk or milk product utensil shall be handled in such a
<br />manner as to permit any part of the person or clothing to come in
<br />contact with any surface with which milk or milk products come
<br />in contact.
<br />(17) Milking—Udders and Teats.—The udders and teats of
<br />all milking cows shall be clean at the time of milking.
<br />156 CHARLOTTESVILLE CITY CODE
<br />(18) :Milking—Flanks.—The flanks, bellies and tails of all
<br />milking cows shall be free from visible dirt at the time of milk-
<br />ing.
<br />(19) Milkers' Hands.—Milkers' hand shall be clean, rinsed
<br />with a disinfectant, and dried with a clean towel immediately be-
<br />fore
<br />e-fore milking. Should the milking operation be interrupted, the
<br />milkers' hands mast be redisinfected. Wet hand milking is pro-
<br />hibited. Convenient facilities shall be provided for the washing
<br />of milkers' hands.
<br />(20) Clean Clothing.—Milkers and milk handlers shall wear
<br />clean outer garments while working.
<br />(21) ?Milk Stools.—Milk stools shall be kept clean.
<br />(22) Removal of Milk.—Each pail of milk shall be removed
<br />immediately to the milk house or straining room. No milk shall
<br />be strained in the dairy barn.
<br />(23) Cooling.—Milk must be cooled to as low a temperature
<br />as circumstances will permit not above 60°F and kept at such
<br />temperature until delivered to consumer or pasteurizing plant.
<br />(24) Bottling and Capping.—Milk shall be bottled from a
<br />container with a readily cleanable valve, or by the means of a
<br />bottling machine approved by the Health Officer. Bottles must
<br />be capped by a machine. The machine shall be cleaned and disin-
<br />fected before each usage. Caps shall be purchased in sanitary
<br />containers and kept therein until used.
<br />(25) Personnel—Health Certificates.—Every person connected
<br />with a dairy or milk plant whose work brings him in contact
<br />with the production, handling, storage, or transportation of milk
<br />or milk products shall have within twelve months passed a med-
<br />ical examination made by the Health Officer, and shall submit
<br />such specimens of bodily discharge as the Health Officer may
<br />require.
<br />(26) 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 sick-
<br />ness or any infectious, contagious, or communicable disease oc-
<br />curs.
<br />
|