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<br />necessary for the elimination of flies shall be used.
<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 flied and does not pollute the surface soil or contaminate any water sun,"ly.
<br />Item llr. Water supply. - The water supply for the Milk roora 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 />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. Moven 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 e.nd covers shall be conducted in a ssnitary manner.
<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 />cle=fined after each usage.
<br />Item l).r. Utensils, bactericidal treatment. - All multi -use containers, e-uinment, and
<br />other utensils used in the handling, storage, or transportation of milk or :Wilk products shall
<br />between each usage be subjected to an aj;)roved bactericidal process with steam, hot eater,
<br />chlorine, or hot air.
<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 />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 />Item 17r. Milking, udders and teats, abnormal milk. - The udders [ nd 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 hJndled and disposed of as to preclude
<br />the infection of the cows and the contamination of milk utensils.
<br />Item l8r. Milking, flanks. - The flanks, bellies, and tails of all milking cows shall be
<br />free from visible dirt at the time of milking.
<br />Item 19r. T:Ailkers1 hands. - Adilkers hands shall be clean, rinsed with a bactericidal
<br />soluti -in, a.nd dried with a clean towel LiLmediately before milking and following any interruption
<br />in the milking operation. TA'et-hand milking is prohibited. Convenient facilities shall be
<br />.o _provided for the washing of milkers' hands.
<br />`^ Item 20r. Clean clothing. - milkers and milk h�_ndlers shall wear clean outer garments
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<br />while milking or handling milk, milk products, containers utensils, or eouipment.
<br />Item 21r. Milk stools. - Milk stools shall be constructed of metal and kept clean.
<br />Q Item 2�r. 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 />Item 23r. Cooling. - Milk must be cooled immediately after completion of milking to 500 F.
<br />or less, and maintained at that average temperature, as defined in section 1 (S), until delivery.
<br />If milk is delivered0to a milk plant or receiving station for pasteruization or separation, it
<br />must be cooled to 60 F. or less and maintained at that average temperature until delivered.
<br />Item 24r. Bottling and caps-,ing. - 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 />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 ra.w dairy,
<br />or about to be employed, whose work brings hizn in contact with the production, handling, storage,
<br />or transportation of mil'_, milkproducts, containers, or equi1oment. if such examination or
<br />history sugge,=ts 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 a:orooriate s-,ecimens 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 />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 pur_-os.e of determining
<br />freedom from infection.
<br />Item 26r. 11iscellaneous. - 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 -:-own 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 trans_jorted 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 />The immediate surroundings of the dairy shall be kept in a neat, clean condition.
<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 centimenter, or an average direct microscopic count not exceeding 200,000 per cubic
<br />centimeter if clumps ire counted or8000,000 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 />Grade C raw milk. - Grade C raw milk is raw milk iF�hich violates any of the requirements
<br />for grade B raw milk.
<br />Certified ;Wilk -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 />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 elate count of which at no time after aasteurization and until delivery exceeds 30,000
<br />per cubic centimeter, as determined under sections 1 (S) and 6.
<br />The grading of a p:q steurized milk supply shall include the inspection of receiving and
<br />collecting stations with respect to items 1,o to 151x, inclusive, and 17p, 19p, 220 and 23p, except
<br />• that the partitioning requirement of item 5P shall not apply.
<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 />trapcled drains, and kept clean.
<br />Item 2p. Nulls and ceilings. - Walls and ceilings or 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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