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<br />Whenever the average bacterial count, the average reduction time, or the average
<br />cooling temperature falls beyond the limit for the grade then held, the health officer
<br />shall send written notice thereof to the person concerned, and shall take an additional
<br />sample, but not before the lapse of 3 days, for determining a new average in accordance
<br />with section 1 (S). Violation of the grade requirement by the new average or by any
<br />subsequent average during the remainder of the current grading period shall call for
<br />immediate degrading or suspension of the permit, unless the last individual result is
<br />within the grade limit.
<br />Section 7. The grading of milk and milk products. - At least once ev;?ry 6 months
<br />the health officer shall announce the grades of all milk and milk products delivered
<br />by all producers or distributors and untilmately consumed with the City of Charlottes-
<br />ville, or its police jurisdiction. Said grades shall be based upon the following standards,
<br />the grading of milk products being identical with the grading of milk except that the
<br />bacterial standards shall be doubled in the case of cream, and omitted in the case of
<br />sour cream and buttermilk. Vitamin D milk shall be only of grade A pasteurized, certified,
<br />or grade A raw quality.
<br />Certified milk - raw. - Certified milk -raw is raw milk which conforms with the re-
<br />quirements of the American Association of Medical Milk Commissions in force at the time
<br />of production and is produced under the supervision of a medical milk commission and of
<br />the State Department of health or of the city health officer of Charlottesville.
<br />Grade A raw milk. - Grade A rave milk is raw milk the average bacterial plate count
<br />of which as determined under sections 1 (S) and 6 of this chapter does not exceed 50,000
<br />per cubic centimeter, or the average direct microscopic count of which does not exceed
<br />505,000 per cubic centimeter if clumps are counted or 200,000 per cubic centimeter if
<br />individual organisms are counted, or the average reduction time of which is not less than
<br />8 hours: Provuded, That if it is to be pasteurized the corresponding limits shall be
<br />100,000 per cubic centimeter, 1+00,000 per cubic centimeter, and 7 hours, respectively;
<br />and which is produced upon dairy farms conforming with all of the following items of
<br />sanitation .
<br />Item lr. Cows, tuberculosis and other diseases. - A tuberculin test of all herds
<br />and additions thereto shall be made before any milk therefrom is sold, and at least once
<br />every 36 months thereafter, by a licensed veterinarian approved by the State livestock
<br />sanitary authority. Said tests shall be made and reactors disposed of in accordance with
<br />the requirements approved by the State Department of Agriculture, Bureau of Animal Industry,
<br />for accredited herds. A certificate signed by the veterinarian or attested to by the health
<br />officer and filed with the health officer shall be evidence of the above test:
<br />Within 6 months after the adoption of this ordinance all milk and -Wilk products
<br />consumed raw shall be from herds or additions thereto which have been found free from
<br />Bangts disease, as shown by blood serum tests for agglutinins against Brucella abortus
<br />made in a laboratory approved by the health officer. All such herds shall be retested
<br />at least every 12 months and all reactors removed from the herd. A certificate identify-
<br />ing each animal by number and signed by the laboratory making the test, shall be evidence of
<br />the above test.
<br />Cows which show an extensive or entire induration of one or more quarters of the
<br />udder upon physical examination, whether secreting abnormal milk or not, shall be permanent-
<br />ly excluded from the milking herd. Cows giving bloody, stringy, or otherwise abnormal
<br />milk, but with only slight induration of the udder, shall be excluded from the herd until
<br />re-examination shows that the milk has become normal.
<br />For other diseases such tests and examinations as the health officer may require
<br />shall be made at intervals and by methods prescribed by him, and any diseased animal
<br />shall be disposed of as he may require.
<br />Item 2r. Dairy barn, lighting. - A dairy or milking barn shall be required and in
<br />such sections htereof where cows are milked windows shall be provided and kept clean and
<br />so arranged as to insure adequate light properly distributed, and when necessary shall
<br />be provided with adequate supplementary artifical light.
<br />Item 3r. Dairy barn, air space and ventilations. - Such sections of all dairy
<br />barns where cows are kept or milked shall be .Nell ventilated and shall be so arranged as
<br />to avoid overcrowding.
<br />Item J+. Dairy barn, floors. - The floors and gutters of such parts of all dairy
<br />barns in which cows are milked shall be constructed of concrete or other approved impervious
<br />and easily cleaned material, shall be graded to drain properly, and shall be kept clean and
<br />in good repair. No horses, pigs, fowl, calves, etc. shall be permitted in parts of the
<br />barn used for milking.
<br />Item 5r. Dairy barn, walls and ceilings. - The walls and ceilings of all dairy barns
<br />shall be whitewashed once each year or painted once every 2 years, or oftener, if necessary,
<br />or finished in an approved manner, and shall be kept clean and in good repair. In case
<br />there is a second story above that part of the barn in which cows are milked, the ceiling
<br />shall be tight. If the feed room adjoins the milking spFce, it shall be separated there-
<br />from by a dust -tight partition and door. No feed shall be stored in the milking portion
<br />of the barn.
<br />Item 6r. Dairy barn, cowyard. - All cowyards shall be graded and drained as well as
<br />practicable and kept clean.
<br />Item 7r. 'Manure disposal. - All manure shall be removed and stored or disposed of in
<br />such manner as best t-) prevent the breeding of flies therein or the access of cows to
<br />piles thereof.
<br />Item gr. Milk house or room construction. - There shall be -provided a milk house or
<br />milk room in which the cooling, handling, and storing of milk and milk products and the
<br />washing, bactericidal treatment, and storing of milk containers and utensils shall be done.
<br />(a) The milk house or room shall be provided with a tight floor constructed of concrete or
<br />other impervious material, in good repair, and graded to provide groper drainage. (b) It
<br />shall h.1.ve walls and ceilings of such construction as to permit easy cleaning, and shall be
<br />well painted or finished in an approved manner. (c) It shall be well lighted and ventilated.
<br />(d) It shall have all openings effectively screened including outward -opening, self-closing
<br />doors, unless other effective means are provided to 1,revent the entrance of flies. (e) It
<br />shall be used for no other purposes than those sj�ecified above exce1ot as may be approved by
<br />the health officer; shall not open directly into a stable or into any room used for domestic
<br />purposes; shall have water piped into it; shall be provided with adequate facilities for
<br />the heating of water for the cleaning of utensils; shall be e _uipped with two-compartment
<br />stationary wash and rinse vats, except that in the case of retail raw milk, if chlorine is
<br />employed as the principal bactericidal treatment, the three -compartment type must be used;
<br />and shall be partitioned to separate the handling of milk and the storage of cleansed
<br />utensils from the cleaning a.na other operations, which shall be so located and conducted
<br />as to prevent any contamination of the milk or of cleaned equipment.
<br />Item 9r. Milk house or room, cleanliness and flies. -'The floors, walls, ceilings,
<br />and equipment of the milk house or room shall be kept clean at all times. All. means
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