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other approved, impervious, and easily -cleaned material. Floors
<br />and gutters shall be graded so as to drain properly, and shall be
<br />kept clean and in good repair. No swine, horses, or fowl shall
<br />• be permitted in the milking barn, stable or parlor.
<br />Item 5r. MILKING BARNS, WALLS AND CEILINGS.—
<br />The interior walls and ceilings of the milking barn shall be
<br />smooth, shall be painted as often as may'be necessary, or finished
<br />in an approved manner, and shall be kept clean and in good
<br />repair. In case there is a second story above the milking barn,
<br />the ceiling shall be tight and smooth. If feed is ground or mixed,
<br />or sweet feed is stored in a feed room or feed storage space
<br />adjoining the milking space, it shall be separated therefrom by
<br />a dust -tight partition and door. No feed shall be stored in the
<br />milking portion of the barn. In new construction, the joists
<br />or rafters that form the ceiling, of all barns, and the studding
<br />in the walls of frame buildings shall be covered with a smooth
<br />surface material (i.e.: asbestos board, T & G wood boards, gyp-
<br />sum board, plaster, metal) , that can be easily washed or painted.
<br />Masonry and concrete walls shall be reasonably smooth to facili-
<br />tate cleaning and painting. All milking barns or parlors con-
<br />structed after January 1, 1953 shall be constructed according
<br />to approved plans.
<br />Item 6r. COW YARD.—The cow yard shall be graded and
<br />drained as well as practicable and so kept that there are no
<br />standing pools of water nor accumulations of organic wastes.
<br />Swine shall be kept out and not permitted nearer than 100 feet
<br />from barn or milk house. Entrance lanes and/or cow holding
<br />pens adjacent to the milking barn or parlor and milk house,
<br />and not under cover and properly bedded, shall be paved with
<br />concrete or other impervious material, unless other satisfac-
<br />tory means are used to prevent development of muddy conditions.
<br />Cows shall not be permitted in area adjacent to the milking barn
<br />or milk house except on entrance lane (i.e., holding pen for milk-
<br />ing barn or parlor only) . Provided, That in loafiing or pen type
<br />am manure droppings shall be removed or clean bedding added
<br />t sufficiently frequent intervals to prevent the accumulation of
<br />anure on cows' udders and flanks.
<br />t10 Item 7r. MANURE DISPOSAL.—All manure shall be rP-
<br />moved to a distance of 50 feet from milking barn and milk
<br />house and stored or disposed of in such manner as best to pre -
<br />1.0 vent the breeding of flies therein and the access of cows to piles
<br />Ln thereof.
<br />N Item 8r. MILK HOUSE OR ROOM, CONSTRUCTION AND
<br />fit EQUIPMENT.—(a) There shall be provided a milk house or
<br />W milk room in which the cooling, handling and storing of milk and
<br />Q milk products and the washing, bactericidal treatment, and stor-
<br />ing of milk containers and utensils shall be done. The milk house
<br />or room shall be provided with a tight floor Constructed of con-
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<br />tainers, equipment, and other utensils used in the handling,
<br />storage, or transportation of milk and milk products shall be
<br />; thoroughly cleaned after each usage.
<br />Item 14r. UTENSILS, BACTERICIDAL TREATMENT.—All
<br />multi -use containers, equipment, and other utensils used in the
<br />handling, storage, or transportation of milk or milk products
<br />shall, before each usage, be subjected effectively to an approved
<br />bactericidal process utilizing steam, hot water, chemicals, or hot
<br />air.
<br />Item 15r. UTENSILS, STORAGE.—All containers and other
<br />utensils used in the handling, storage, or transportation of milk
<br />or milk products, unless stored in bactericidal solutions, shall be
<br />stored so as to drain dry, and so as not to become contaminated
<br />before being used.
<br />Item 16r. UTENSILS, HANDLING.—After bactericidal
<br />treatment, containers and other milk and milk -product utensils
<br />shall be handled in such manner as to prevent contamination
<br />• of any surface with which milk or milk products come into
<br />contact.
<br />Item 17r. MILKING, UDDERS AND TEATS, ABNORMAL
<br />MILK.—Milking shall be done in the milking barn, or parlor.
<br />The udders and teats of all milking cows shall be clean and wiped
<br />with an approved bactericidal solution at the time of milking.
<br />Abnormal milk shall be kept out of the milk supply, and shall
<br />be so handled and disposed of as to preclude the infection of
<br />the cows and the contamination of milk utensils.
<br />Item 18r. MILKING, FLANKS.—The flanks, bellies and
<br />tails of all milking cows shall be free from visible dirt at the
<br />time of milking, and the hind legs, flanks and udders shall be
<br />clipped so that the hair is kept short at all times. All brushing
<br />shall be completed before milking commences.
<br />Item 19r. MILKERS' HANDS.—Milkers' hand shall be
<br />washed clean, rinsed with an effective bactericidal solution, and
<br />dried with a clean towel, immediately before milking and im-
<br />mediately after any interruption in the milking operation. Wet -
<br />hand milking is prohibited. Convenient facilities shall be pro-
<br />vided for the washing of milkers' hands. No person with an in-
<br />fected cut or lesion on hands or arms shall milk cows or handle
<br />milk or milk utensils.
<br />Item 20r. CLEAN CLOTHING.—Milkers and milk handlers
<br />shall wear clean outer garments while milking or handling milk,
<br />milk products, containers, utensils, or equipment.
<br />Item 21r. MILK STOOLS.—Milk stools and surcingles shall
<br />be kept clean.
<br />is Item 22r. REMOVAL OF MILK.—Each pail or can of milk
<br />shall be removed immediately to the milk house or straining
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<br />crete or other impervious material, in good repair, and graded to
<br />provided proper drainage, to a trapped drain. (b) It shall have
<br />the walls and ceiling of such construction as to permit easy
<br />cleaning, and shall be well painted or finished in an approval
<br />manner. (c) It shall have all openings effectively screened, in-
<br />cluding outward -openings, self-closing doors, unless other ef-
<br />fective means are provided to prevent the entrance of flies. (e)
<br />It shall be used for no purposes other than those specified
<br />above; shall not open directly into a stable or into any room
<br />used for domestic purposes; shall have water piped into it;
<br />shall be provided with adequate facilities for the heating of
<br />water for the cleaning of utensils; shall be equipped with two-
<br />compartment stationary wash and rinse vats, except that in
<br />the case of retail raw milk, if chlorine is employed as the prin-
<br />cipal bactericidal treatment, the three -compartment type must
<br />be used; and shall be partitioned to separate the handling of milk
<br />and the storage of cleansed utensils from the cleaning and
<br />other operations, which shall be so located and conducted as to
<br />prevent any contamination of the milk or of cleaned equipment.
<br />All milk houses constructed after January 1, 1953 shall be con-
<br />structed according to approved plans.
<br />Item 9r. MILK HOUSE OR ROOM, CLEANLINESS AND
<br />FLIES.—The floors, windows, walls, ceilings, and equipment of
<br />the milk house or room shall be kept clean at all times. All
<br />means necessary for the elimination of flies shall be used.
<br />Item 10r. TOILET.—Every dairy farm shall be provided
<br />with one or more sanitary toilets, conveniently located, and
<br />properly constructed, operated and maintained, so that the
<br />waste is inaccessible to flies, and does not pollute the surface
<br />soil nor contaminate any water supply.
<br />Item 11r. WATER SUPPLY.—Water for all dairy purposes
<br />shall be from a supply properly located, protected, and operated,
<br />and shall be easily accessible, adequate, and of a safe, sanitary
<br />quality.
<br />Item 12r. UTENSILS, CONSTRUCTION.—All multi -use
<br />containers, equipment, and other utensils used in the handling,
<br />storage, or transportation of milk or milk products shall be made
<br />of smooth, non-absorbent, non -corrodible, non-toxic material,
<br />shall be so constructed as to be easily cleaned, and shall be kept
<br />in good repair. Joints and seams shall be welded or soldered
<br />flush. Woven -wire cloth shall not be used for straining milk.
<br />When milk is strained, strainer pads shall be used and shall
<br />not be re -used. All milk pails obtained hereafter shall be of
<br />the seamless, hooded type. All single -service articles used shall
<br />have been manufactured, packaged, transported and handled in
<br />a sanitary manner.
<br />Item 13r. UTENSILS, CLEANING.—All multi -use con -
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<br />room. No milk shall be strained or poured in the barn, unless
<br />it is protected from flies and other contamination.
<br />Item 23r. COOLING.—Milk for pasteurization shall be
<br />cooled immediately to 50° F. or less and shall be maintained at
<br />that temperature as determined in accordance with Section 6,
<br />until delivered.
<br />Item 24r. VEHICLES AND SURROUNDINGS.—All vehicles
<br />used for the transportation of milk or milk products shall be
<br />constructed and operated so as to protect their contents from
<br />the sun, from freezing, and from contamination.
<br />The immediate surroundings of the dairy shall be kept in
<br />a clean, neat condition.
<br />GRADE B RAW MILK FOR PASTEURIZATION.—Grade
<br />B raw milk for pasteurization is raw milk which does not meet
<br />the bacterial standard for grade A raw milk for pasteurization,
<br />but which conforms with all other requirements. The bacterial
<br />plate count or the direct miscroscopic clump count of the milk,
<br />as delivered from the farm, shall not exceed 1,000,000 per mil-
<br />liliter, as determined in accordance with Section 6.
<br />GRADE C RAW MILK FOR PASTEURIZATION.—Grade
<br />C raw milk for pasteurization is raw milk which does not meet
<br />the requirements for grade B raw milk for pasteurization.
<br />CERTIFIED MILK-PASTEURIZED.—Certified milk -pas-
<br />teurized is certified milk -raw which has been pasteurized, cooled,
<br />and bottled in a milk plant which conforms with the require-
<br />ments for grade A pasteurized milk.
<br />GRADE A PASTEURIZED MILK.—Grade A pasteurized
<br />milk is grade A raw milk for pasteurization which has been
<br />pasteurized, cooled, and placed in the final container in a milk
<br />plant which conforms with the items of sanitation described
<br />below. In all cases the milk shall show efficient pasteurization
<br />as evidenced by satisfactory phosphatase test, and at no time
<br />after pasteurization and before delivery shall the milk have a
<br />bacterial plate count exceeding 30,000 per milliliter, or a coli-
<br />form count exceeding 10 per milliliter, as determined in accord-
<br />ance with Section 6; Provided, That the raw milk at no time
<br />between dumping and pasteurization, shall have a bacterial plate
<br />count or direct microscopic clump count exceeding 200,000 per
<br />milliliter.
<br />The grading of pasteurized -milk supply shall include the in-
<br />spection of receiving and collecting stations with respect to com-
<br />pliance with Items 1p to 15p, inclusive, and 17p, 19p, 21p; 22p,
<br />and 23p, except that the partitioning requirement of Vtem 5p
<br />shall not apply.
<br />Item 1p. FLOORS.—The floors of all rooms in which milk
<br />or milk products are handled or stored, or in which milk utensils
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