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necessary for the elimination of flies shall be used.
<br />
<br />Item 10r. Toilet - Every dairy farm shall be provided with one or more sanitary toilets
<br /> conveniently located and properly constructed, operated, and maintained, so that the waste is
<br /> inaccessible to flies and does not pollute the surface soil or contaminate any water supply.
<br />
<br />Item 11r. Water supply - The water supply for the milk room and dairy barn shall be
<br /> properly located, constructed, and operated, and shall be easily accessible, adequate, and of
<br /> a safe sanitary quality.
<br />
<br />Item 12r. Utensils, construction - All multi-use containers or other utensils used in
<br /> the handling, storage, or transportation of milk or milk products must be made of smooth
<br /> nonabsorbent material and of such construction as to be easily cleaned, and must be in good
<br /> repair. Joints and seams shall be soldered flush. Woven wire cloth shall not be used for
<br /> straining milk. All milk pails shall be of a small-mouth design approved by the health officer.
<br /> The manufacture, packing, transportation, and handling of single-service containers and
<br /> container caps and covers shall be conducted in a sanitary manner.
<br />
<br />Item 13r. Utensils, cleaning - All multi-use containers, equipment, and other utensils
<br /> used in the handling, storage, or transportation of milk and milk products must be thoroughly
<br /> cleaned after each usage.
<br />
<br />Item 14r. Utensils, bactericidal treatment - All multi-use containers, equipment, and
<br /> other utensils used in the handling, storage, or transportation of milk or milk products shall
<br /> between each usage be subjected to an approved bactericidal process with steam, hot water,
<br /> chlorine, or hot air.
<br />
<br />Item 15r. Utensils, storage - All containers and other utensils used in the handling,
<br /> storage, or transportation of milk or milk products shall be stored so as not to become
<br /> contaminated before being used.
<br />
<br />Item 16r. Utensils, handling - After bactericidal treatment no container or other milk
<br /> or milk product utensil shall be handled in such manner as to permit any part of any person or
<br /> his clothing to come in contact with any surface with which milk or milk products come in
<br /> contact.
<br />
<br />Item 17r. Milking, udders and teats, abnormal milk - The udders and teats of all milking
<br /> cows shall be clean and rinsed with a bactericidal solution at the time of milking. Abnormal
<br /> milk shall be kept out of the milk supply and shall be so handled and disposed of as to preclude
<br /> the infection of the cows and the contamination of milk utensils.
<br />
<br />Item 18r. Milking, flanks - The flanks, bellies, and tails of all milking cows shall be
<br /> free from visible dirt at the time of milking.
<br />
<br />Item 19r. Milkers' hands - Milkers hands shall be clean, rinsed with a bactericidal
<br /> solution, and dried with a clean towel immediately before milking and following any interruption
<br /> in the milking operation. Wet-hand milking is prohibited. Convenient facilities shall be
<br /> provided for the washing of milkers' hands.
<br />
<br />Item 20r. Clean clothing - Milkers and milk handlers shall wear clean outer garments
<br /> while milking or handling milk, milk products, containers, utensils, or equipment.
<br />
<br />Item 21r. Milk stools - Milk stools shall be constructed of metal and kept clean.
<br />
<br />Item 22r. Removal of milk - Each pail of milk shall be removed immediately to the milk
<br /> house or straining room. No milk shall be strained or poured in the dairy barn.
<br />
<br />Item 23r. Cooling - Milk must be cooled immediately after completion of milking to 50° F.
<br /> or less, and maintained at that average temperature, as defined in section 1 (S), until delivery.
<br /> If milk is delivered to a milk plant or receiving station for pasteurization or separation, it
<br /> must be cooled to 60° F. or less and maintained at that average temperature until delivered.
<br />
<br />Item 24r. Bottling and capping - Milk and milk products shall be bottled from a container
<br /> with a readily cleanable valve, or by means of an approved bottling machine. Bottles shall be
<br /> capped by machine. Caps or cap stock shall be purchased in sanitary containers and kept therein
<br /> in a clean dry place until used.
<br />
<br />Item 25r. Personnel health - The health officer or a physician authorized by him shall
<br /> examine and take a careful morbidity history of every person connected with a retail raw dairy,
<br /> or about to be employed, whose work brings him in contact with the production, handling, storage,
<br /> or transportation of milk, milk products, containers, or equipment. If such examination or
<br /> history suggests that such person may be a carrier of or infected with the organisms of typhoid
<br /> or paratyphoid fever or any other communicable diseases likely to be transmitted through milk,
<br /> he shall secure appropriate specimens of body discharges and cause them to be examined in a
<br /> laboratory approved by him or by the State health authorities for such examinations, and if the
<br /> results justify, such person shall be barred from such employment.
<br />
<br />Such persons shall furnish such information, submit to such physical examinations, and
<br /> submit such laboratory specimens as the health officer may require for the purpose of determining
<br /> freedom from infection.
<br />
<br />Item 26r. Miscellaneous - All vehicles used for the transportation of milk or milk products
<br /> shall be so constructed and operated as to protect their contents from the sun and from contam-
<br /> ination. All vehicles used for the transportation of milk or milk products in their final de-
<br /> livery containers shall be constructed with permanent tops and with permanent or roll-down sides
<br /> and back, provided that openings of the size necessary to pass the delivery man may be permitted
<br /> in the sides or back for loading and unloading purposes. All vehicles shall be kept clean, and
<br /> no substance capable of contaminating milk or milk products shall be transported with milk or
<br /> milk products in such manner as to permit contamination. All vehicles used for the distribution
<br /> of milk or milk products shall have the name of the distributor prominently displayed.
<br />
<br />The immediate surroundings of the dairy shall be kept in a neat, clean condition.
<br />
<br />Grade B raw milk - Grade B raw milk is raw milk which violates the bacterial standard
<br /> and/or the abortion testing requirement for grade A raw milk, but which conforms with all other
<br /> requirements for grade A raw milk, and has an average bacterial plate count not exceeding 200,000
<br /> per cubic centimeter, or an average direct microscopic count not exceeding 200,000 per cubic
<br /> centimeter if clumps are counted or 800,000 per cubic centimeter if individual organisms are
<br /> counted, or an average reduction time of not less than 6 hours, as determined under sections 1 (S)
<br /> and 6.
<br />
<br />Grade C raw milk - Grade C raw milk is raw milk which violates any of the requirements
<br /> for grade B raw milk.
<br />
<br />Certified milk - pasteurized - Certified milk-pasteurized is certified milk-raw which has
<br /> been pasteurized, cooled, and bottled in a milk plant conforming with the requirements for grade
<br /> A pasteurized milk.
<br />
<br />Grade A pasteurized milk - Grade A pasteurized milk is grade A raw milk, with such
<br /> exceptions as are indicated if the milk is to be pasteurized, which has been pasteurized, cooled,
<br /> and bottled in a milk plant conforming with all the following items of sanitation and the average
<br /> bacterial plate count of which at no time after pasteurization and until delivery exceeds 30,000
<br /> per cubic centimeter, as determined under sections 1 (S) and 6.
<br />
<br />The grading of a pasteurized milk supply shall include the inspection of receiving and
<br /> collecting stations with respect to items 1p to 15p, inclusive, and 17p, 19p, 22p and 23p, except
<br /> that the partitioning requirement of item 5p shall not apply.
<br />
<br />Item 1p. Floors - The floors of all rooms in which milk or milk products are handled or
<br /> stored or in which milk utensils are washed shall be constructed of concrete or other equally
<br /> impervious and easily cleaned material and shall be smooth, properly drained, provided with
<br /> trapped drains, and kept clean.
<br />
<br />Item 2p. Walls and ceilings - Walls and ceilings of rooms in which milk or milk products
<br /> are handled or stored or in which milk utensils are washed shall have a smooth, washable, light-
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