PUBLIC HEALTH BULLETIN No. 220 (1939 EDITION) MILK ORDINANCE AND CODE RECOMMENDED BY THE UNITED STATES PUBLIC HEALTH SERVICE 1939 FEDERAL SECURITY AGENCY U. S. PUBLIC HEALTH SERVICE WASHINGTON, D. C. FEDERAL SECURITY AGENCY U. S. PUBLIC HEALTH SERVICE Public Health Bulletin No. 220 (1939 EDITION) MILK ORDINANCE AND CODE RECOMMENDED BY THE UNITED STATES PUBLIC HEALTH SERVICE 1939 From the Division of Public Health Methods National Institute of Health PREPARED BY DIRECTION OF THE SURGEON GENERAL UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON: 1940 For sale by the Superintendent of Documents, Washington, D. C, - -- -- - - Price 35 cents ORGANIZATION OF THE NATIONAL INSTITUTE OF HEALTH Thomas Parran, Surgeon General, United States Public Health Service L. R. Thompson, Director, National Institute of Health Division of Biologies Control—Chief, Senior Surg. W. T. Harrison. Division of Chemistry—Chief, Prof. C. S. Hudson. Division of Infectious Diseases—Chief, Senior Surg. R. E. Dyer. Division of Industrial Hygiene—Chief, Senior Surg. R. R. Sayers. Division of Pathology—Chief, Surg. R. D. Lillie. Division of Pharmacology-—-Acting Chief, Chief Pharmacologist M. I. Smith Division of Public Health Methods—Chief, G. St. J. Perrott. Division of Zoology—Chief, Senior Zoologist Willard H. Wright. National Cancer Institute—Chief, Pharmacologist Director Carl Voegtlin. III LIST OF PREVIOUS EDITIONS OF U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE AND CODE 1924. Ordinance only. Reprint No. 971 from Public Health Reports of Novem- ber 7, 1924. 1926. Ordinance only. Reprint No. 1098 from Public Health Reports of July 30, 1926. 1926. Ordinance only. Reprint No. 1099 from Public Health Reports of July 30, 1926. 1927. Ordinance and code. Mimeographed tentative draft, November 1927. 1929. Ordinance and code. Mimeographed, July 1929. 1929. Ordinance and code. Mimeographed, September 1929. 1931. Ordinance and code. Mimeographed, September 1931. 1933. Ordinance only. Mimeographed, July 1933. 1933. Ordinance and code. Mimeographed, July 1933. 1933. Ordinance only. Rotoprinted, December 1933. 1933. Ordinance and code. Rotoprinted, December 1933. 1934. Ordinance only. Rotoprinted, August 1934. 1934. Ordinance and code. Rotoprinted, August 1934. 1935. Ordinance and code. Printed as Public Health Bulletin No. 220, 1935 edition, July 1935. 1936. Ordinance only. Mimeographed, December 1936. 1936. Ordinance and code. Printed as Public Health Bulletin No. 220, 1936 edition, December 1936. 1939. Ordinance and code. Mimeographed, January 1939. 1939. Ordinance only. Mimeographed, February 1939. 1939. Ordinance only. Mimeographed, November 1939. IV CONTENTS Page Foreword vn Part I. Short enabling form of United States Public Health Service milk ordinance 1 II. United States Public Health Service milk ordinance 3 III. United States Public Health Service milk code 21 Index to code : ; 149 ILLUSTRATIONS Figure 1. Suggested form of grade placard 27 2. Producer-distributor inspection form 28 3. Plant-producer inspection form 28 4. Pasteurization plant inspection form 28 5. Satisfactory type of milking barn 40 6. Suggested milk-house plans for raw-to-plant dairy and for re- tail raw dairy 46 7. Home-made screen door 48 8. Small-mouth milking pail of approved design 50 9. Exterior of milk house ; 50 10. Suggested wood-floor wood-riser pit privy with floor constructed on sills independent of curbing 54 11. Suggested concrete-floor concrete-riser pit privy 55 12. Spring and well designs 58 13. Spring and well designs—Continued 59 14. Well designs for elimination of frost pits__ 60 15. Well designs for elimination of frost pits—Continued 61 16. Record form for pasteurization plant tests 83 17. U. S. P. H. S. experimental pasteurization plant 98 18. Pasteurization indicating thermometer 99 19. Automatic pocket-type pasteurizer with milk-flow stop 108 20. Vat cover of approved design 109 21. Suggested designs of gravity-flow plug-type leak-protector pasteurizer valves and connections conforming with item 16p (c) 119 22. Same—Continued r 121 23. Valve design A, horizontal section through axis of plug channel. 121 24. Foam over milk in pasteurizer. 122 25. Steam-control assembly of air-heating equipment 122 26. Air-heating equipment 123 27. Air-heating equipment—Continued 124 28. Air-heating equipment—Continued 125 29. Air-heating equipment—Continued 126 30. Tubular surface cooler, with covers and trolleys 128 31. Surface cooler with drip deflector at bottom of header and short bottom trough to prevent condensation getting into milk 128 V VI CONTENTS Page Figure 32. Surface cooler with gap between header sections to permit easy cleaning 129 33. Bottler-bowl cover, and drip-diverting apron on filler pipe 129 34. Milk-to-milk regenerator with both sides closed to atmosphere (diagrammatic elevation) ; 130 35. Milk-to-milk regenerator with only raw milk open to atmos- phere (diagrammatic elevation) 134 36. Milk-to-milk regenerator with only pasteurized milk open to atmosphere (diagrammatic elevation) 135 37. Milk-to-water-to-milk regenerator with both milk and water in raw-milk section closed to atmosphere (diagrammatic eleva- tion) 136 38. Milk-to-water-to-milk regenerator with water closed but milk open to atmosphere in raw-milk section (diagrammatic elevation) 137 FOREWORD The following milk ordinance and code, approved by the Public Health Service, Federal Security Agency, and the Bureau of Dairy Industry, United States Department of Agriculture, is recommended for adoption by States and communities in order to encourage a greater uniformity of milk-control practice in the United States. This ordinance and code embodies the best information at present available on milk-control legislation, but it should be considered subject to change as improvements are developed. In order that it may have at its command the technical advice of a comprehensive group of experts in the various phases of the public health control of milk and milk products, and in allied problems re- lating to production, processing, and distribution, the United States Public Health Service has appointed a board of consultants, termed the Public Health Service Sanitation Advisory Board, composed of the following members: Mr. H. A. Whittaker, director, division of sanitation, State health department, Minneapolis, Minn., chairman. Mr, C. A. Abele, director, bureau of inspection, State health depart- ment, Montgomery, Ala., member. Dr. Paul B. Brooks, deputy commissioner of health, State health department, Albany, N. Y., member. Mr. W. D. Dotterrer, Bowman Dairy Co., 140 West Ontario Street, Chicago, 111., member. Mr. V. M. Ehlers, director, bureau of sanitary engineering, State board of health, Austin, Tex., member. Mr. Alfred H. Fletcher, city health department, Memphis, Tenn., member. Dr. John G. Hardenbergh, Walker-Gordon Laboratory Co., Inc., Plainsboro, N. J., member. Mr. Henry F. Judkins, Sealtest, Inc., 230 Park Avenue, New York, N. Y., member. Mr. Ernest Kelly, Chief, Division of Market-Milk Investigations, United States Department of Agriculture, Washington, D. C., member. Mr. H. A. Kroeze, director, bureau of sanitary engineering, State board of health, Jackson, Miss., member. Mr. Paul F. Krueger, Board of Health, Chicago, 111., member. Mr. Alan Leighton, Bureau of Dairy Industry, United States De- partment of Agriculture, Washington, D. C., member. VII VIII FOREWORD Mr. George W. Putnam, Creamery Package Mfg. Co., Chicago, 111., member. Mr. Seth W. Shoemaker, 825 Sunset Street, Scranton, Pa., member. Mr. E. S. Tisdale, formerly chief engineer, division of sanitary engineering, State health department, Charleston, W. Va., member. Mr. L. C. Frank, Senior Sanitary Engineer, Sanitation Section, United States Public Health Service, Washington, D. C., secretary. Advantage has been taken of the recommendations of the Advisory Board in preparing this edition of the ordinance and code. The milk code should be used as the legal interpretation of the ordinance. A list of communities in which the milk ordinance recommended by the Public Health Service is in effect is issued from time to time by the Public Health Service. Inclusion in this list means that the State health department has reported that the milk ordinance in effect in that community is the Public Health Service milk ordinance without downward revisions, or changes in grade names, or significant changes in the form of the ordinance. Upward modifications do not bar from inclusion, but should be contemplated with extreme caution in order not to render the ordinance unenforceable. In the interest of national uniformity it is recommended that no changes be made in this ordinance when adopted locally unless upward revision is neces- sary to avoid conflict with the State laws. State health departments are requested to use the above rules in making reports to the Public Health Service. Part I SHORT ENABLING FORM OF UNITED STATES PUBLIC HEALTH SERVICE MILK ORDINANCE (This short form is suggested for adoption by States, municipalities, counties, or health districts, subject to the approval of the local legal authority, to reduce cost of publishing and printing, and to promote keeping the milk ordinance up to date. In many States the adoption of this short form is considered legal.) An ordinance to regulate the production, transportation, processing, handling, sampling, examination, grading, labeling, regrading, and sale of milk and milk products; the inspection of dairy herds, dairies, and milk plants; the issuing and revocation of permits to milk producers and distributors; the placarding of restaurants and other establishments serving milk or milk products; and the fixing of penalties. The city of ordains: Section 1. The production, transportation, processing, handling, sampling, examination, grading, labeling, regrading, and sale of all milk and milk products sold for ultimate consumption within the city of , or its police jurisdiction, the inspection of dairy herds, dairies, and milk plants, the issuing and revocation of permits to milk producers and distributors, the placarding of restau- rants and other establishments serving milk or milk products, and the fixing of penalties shall 1 be regulated in accordance with the terms of the unabridged form of the 1939 edition of the United States Public Health Service milk ordinance, a certified copy of which shall be on file in the office of the city clerk; Provided, That the blank spaces following the words “city of” in said unabridged form shall be under- stood to refer to the city of : Provided further, That in section 7, item lr, of said unabridged form the abortion-testing requirement shall be effective within years after the adoption of this ordinance: Provided, further, That sections 8, 16, and 17 of said unabridged form shall be replaced, respectively, by sections 2, 3, and 4 below. Sec. 2. From and after 12 months from the date on which this ordinance takes effect no milk or milk products shall be sold to the > Communities in which the adoption of legislation by reference is not considered legal may delete the remainder of section land substitute the following: “* * * conform with the regulations which the health officer (or board of health) of the city of may adopt under authority hereby conferred.” If the regulations then adopted conform to the 1939 edition of the U. S. Public Health Service milk ordinance, said city will be considered as having adopted the ordinance. 1 2 SHORT ENABLING FORM final consumer, or to restaurants, soda fountains, grocery stores, or similar establishments except2 : Provided, That when any milk distributor fails to qualify for one of the above grades the health officer is authorized to revoke his permit,3 or in lieu thereof to degrade his product and permit its sale during a temporary period not exceeding 30 days or in emergencies such longer period as he may deem necessary. Sec. 3. Any person, firm, or corporation violating any provision of this ordinance shall upon conviction be punished by Sec. 4. All ordinances and parts of ordinances in conflict with this ordinance are hereby repealed; and this ordinance shall take effect its adoption and publication. 1 The names of the grades to which sale is to be restricted will depend on local conditions and should be inserted when the ordinance is adopted. The community may prohibit the sale of all raw milk if it has reached the state of public health education which will permit a majority vote in favor of such action. See public health reason for pasteurization under item 16 p of the code, also the following publications, copies of which may be secured from the U. S. Public Health Service, Washington, D. C.: (1) WhatE very Person Should Know About Milk; (2) Do Children Who Drink Raw Milk Thrive Better Than Children Who Drink Pasteurized or Other Heated Milk; (3) The Responsibility of Health Authorities and Physicians With Reference to the Pasteurization of Milk in Communities in Which Pasteurization Is Not Compulsory. 3 Communities which wish to restrict the health officer to the permit revocation method of punishing violations may delete the remainder of this sentence. However, this is not recommended, as both punish- ment devices are better than only one. Part II UNITED STATES PUBLIC HEALTH SERVICE MILK ORDINANCE (This unabridged form of the ordinance should be adopted only where the short enabling form in part I is not considered legal.) An ordinance defining “milk" and certain umilk products," “milk producer," “pasteurization,” etc., prohibiting the sale oj adulterated and misbranded milk and milk products, requiring permits for the sale oj milk and milk products, regulating the inspection oj dairy jarms and milk plants, the examination, grading, labeling, placarding, pasteuriza- tion, regrading, distribution, and sale oj milk and milk products, pro- viding j or the publishing oj milk grades, the construction oj juture dairies and milk plants, the enjor cement oj this ordinance, and the fixing oj penalties. Be it ordained by the of the city of as follows: Section 1. Definitions— The following definitions shall apply in the interpretation and the enforcement of this ordinance: A. Milk.—Milk is hereby defined to be the lacteal secretion obtained by the complete milking of one or more healthy cows, excluding that obtained within 15 days before and 5 days after calving, or such longer period as may be necessary to render the milk practically colostrum free; which contains not less than 8 percent of milk solids not fat, and not less than 3% percent of milk fat. B. Milk j at or butter fat.—Milk fat or butter fat is the fat of milk. C. Cream and sour cream.—Cream is a portion of milk which con- tains not less than 18 percent milk fat. Sour cream is cream the acidity of which is more than 0.20 percent, expressed as lactic acid. D. Skimmed milk.—Skimmed milk is milk from which a sufficient portion of milk fat has been removed to reduce its milk-fat percentage to less than 3% percent. E. Milk or skimmed-milk beverage.—A milk beverage or a skimmed- milk beverage is a food compound or confection consisting of milk or skimmed milk, as the case may be, to which has been added a sirup or flavor consisting of wholesome ingredients. F. Buttermilk.—Buttermilk is a product resulting from the churning of milk or cream, or from the souring or treatment by a lactic acid or other culture of milk, skimmed milk, reconstituted skimmed milk, 3 4 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE evaporated or condensed milk or skimmed milk, or milk or skimmed- milk powder. It contains not less than 8 percent of milk solids not fat. G. Vitamin D milk.—Vitamin D milk is milk the vitamin D con- tent of which has been increased by a method and in an amount approved by the health officer. H. Reconstituted or recombined milk and cream.—Reconstituted or recombined milk is a product resulting from the recombining of milk constituents with water, and which complies with the standards for milk fat and solids not fat of milk as defined herein. Reconstituted or recombined cream is a product resulting from the combination of dried cream, butter, or butter fat with cream, milk, skimmed milk, or water. I. Goat milk.—Goat milk is the lacteal secretion, free from colos- trum, obtained by the complete milking of healthy goats, and shall comply with all the requirements of this ordinance. The word “cows” shall be interpreted to include goats. J. Homogenized milk.—Homogenized milk is milk which has been treated in such manner as to insure break-up of the fat globules to such an extent that after 48 hours storage no visible cream separation occurs on the milk and the fat percentage of the top 100 cc. of milk in a quart bottle, or of proportionate volumes in containers of other sizes, does not differ by more than 5 percent of itself from the fat percentage of the remaining milk as determined after thorough mixing. K. Milk products.—Milk products shall be taken to mean and in- clude cream, sour cream, homogenized milk, goat milk, vitamin D milk, buttermilk, skimmed milk, reconstituted or recombined milk and cream, milk beverages, skimmed-milk beverages, and any other product made by the addition of any substance to milk or any of these products and used for similar purposes and designated as a milk product by the health officer. L. Pasteurization.—The terms “pasteurization,” “pasteurized,” and similar terms shall be taken to refer to the process of heating every particle of milk or milk products to at least 143° F., and holding at such temperature for at least 30 minutes, or to at least 160° F., and holding at such temperature for at least 15 seconds, in approved and properly operated equipment: Provided, That nothing contained in this definition shall be construed as disbarring any other process which has been demonstrated to be equally efficient and is approved by the State health authority. M. Adulterated milk and milk products.—Any milk or milk product which contains any unwholesome substance, or which if defined in this ordinance does not conform with its definition, or which carries U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE 5 a grade label unless sucb grade label has been awarded by the health officer and not revoked, shall be deemed adulterated and misbranded. N. Milk producer.—A milk producer is any person who owns or controls one or more cows a part or all of the milk or milk products from which is sold or offered for sale. O. Milk distributor.—A milk distributor is any person who offers for sale or sells to another any milk or milk products for human consumption as such. P. Dairy or dairy farm.—A dairy or dairy farm is any place or premises where one or more cows are kept, a part or all of the milk or milk products from which is sold or offered for sale. Q. Milk plant.—A milk plant is any place or premises or establish- ment where milk or milk products are collected, handled, processed, stored, bottled, pasteurized, or prepared for distribution. R. Health officer.—The term “health officer” shall mean the health authority of the city of , or his authorized representative. S. Average bacterial plate count, direct microscopic count, reduction time, and cooling temperature.—Average bacterial plate count and average direct microscopic count shall be taken to mean the logarith- mic average, and average reduction time and average cooling tem- perature shall be taken to mean the arithmetic average, of the respec- tive results of the last four consecutive samples, taken upon separate days, irrespective of the date of grading or regrading. T. Grading period.—The grading period shall be such period of time as the health officer may designate within which grades shall be determined for all milk and milk products, provided that the grading period shall in no case exceed 6 months. U. Person.—The word “person” as used in this ordinance shall mean “person, firm, corporation, or association.” V. And/or.—Where the term “and/or” is used “and” shall apply where possible, otherwise “or” shall apply. Sec. 2. The sale of adulterated, misbranded, or ungraded milk or milk products prohibited.—No person shall within the city of , or its police jurisdiction, produce, sell, offer, or expose for sale, or have in possession with intent to sell, any milk or milk product which is adulterated, misbranded, or ungraded. It shall be unlawful for any person, elsewhere than in a private home, to have in possession any adulterated, misbranded, or ungraded milk or milk product. Sec. 3. Permits.—It shall be unlawful for any person to bring into or receive into the city of , or its police juris- diction, for sale, or to sell, or offer for sale therein, or to have in storage where milk or milk products are sold or served, any milk or milk product defined in this ordinance, who does not possess a permit from the health officer of the city of 6 V. S. PUBLIC HEALTH SERVICE MILK ORDINANCE Only a person who complies with the requirements of this ordinance shall be entitled to receive and retain such a permit. Such a permit may be suspended by the health officer, or revoked after an opportunity for a hearing by the health officer, upon the violation by the holder of any of the terms of this ordinance. Sec. 4. Labeling and placarding.—All bottles, cans, packages, and other containers enclosing milk or any milk product defined in this ordinance shall be plainly labeled or marked with (1) the name of the contents as given in the definitions in this ordinance; (2) the grade of the contents; (3) the word “pasteurized” only if the contents have been pasteurized; (4) the word “raw” only if the contents are raw; (5) the phrase “for pasteurization” if the contents are to he pasteurized; (6) the name of the producer if the contents are raw, and the name of the plant at which the contents were pasteurized, if the contents are pasteurized; and (7) in the case of vitamin D milk, the designation “Vitamin D Milk” and the source of the vitamin D. The label or mark shall be in letters of a size, kind, and color approved by the health officer and shall contain no marks or words which are misleading. Every restaurant, cafe, soda fountain, or other establishment serving milk or milk products shall display at all times, in a place designated by the health officer, a notice approved by the health officer, stating the lowest grade of milk and/or milk products served.4 Sec. 5. Inspection of dairy farms and milk plants for the purpose of grading or regrading.-—At least once during each grading period the health officer shall inspect all dairy farms and all milk plants whose milk or milk products are intended for consumption within the city of , , or its police jurisdiction. In case the health officer discovers the violation of any item of sanitation, he shall make a second inspection after a lapse of such time as he deems necessary for the defect to be remedied, but not before the lapse of 3 days; and the second inspection shall be used in determining the grade of milk and/or milk products. Any violation of the same item of this ordinance on two consecutive inspections shall call for immediate degrading. One copy of the inspection report shall be posted by the health officer in a conspicuous place upon an inside wall of one of the dairy farm or milk plant buildings, and said inspection report shall not be defaced or removed by any person except the health officer. Another copy of the inspection report shall be filed with the records of the health department. * Cities in which only grade A pasteurized milk or only certified milk and grade A pasteurized milk are permitted to be sold may delete this paragraph and nevertheless be recognized as having adopted this ordinance. U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE 7 Sec. 6. The examination oj milk and milk products.—During each grading period at least four samples of milk and cream from each dairy farm and each milk plant shall be taken on separate days and examined by the health officer. Samples of other milk products may be taken and examined by the health officer as often as he deems necessary. Samples of milk and milk products from stores, cafes, soda fountains, restaurants, and other places where milk or milk products are sold shall be examined as often as the health officer may require. Bacterial plate counts and direct microscopic counts shall be made in conformity with the latest standard methods recom- mended by the American Public Health Association.5 Examinations may include such other chemical and physical determinations as the health officer may deem necessary for the detection of adulteration, these examinations to be made in accordance with the latest standard methods of the American Public Health Association and the Associ- ation of Official Agricultural Chemists.5 Samples may be taken by the health officer at any time prior to the final delivery of the milk or milk products. All proprietors of stores, cafes, restaurants, soda fountains, and other similar places shall furnish the health officer, upon his request, with the names of all distributors from whom their milk and milk products are obtained. Bio-assays of the vitamin D content of vitamin D milk shall be made when required by the health officer in a laboratory approved by him for such examinations. Whenever the average bacterial count, the average reduction-time, or the average cooling temperature falls beyond the limit for the grade then held, the health officer shall send written notice thereof to the person concerned, and shall take an additional sample, but not before the lapse of 3 days, for determining a new average in accord- ance with section 1 (S). Violation of the grade requirement by the new average or by any subsequent average during the remainder of the current grading period shall call for immediate degrading or suspension of the permit, unless the last individual result is within the grade limit. Sec. 7. The grading oj milk and milk products.—At least once every 6 months the health officer shall announce the grades of all milk and milk products delivered by all producers or distributors and ultimately consumed within the city of , or its police jurisdiction. Said grades shall be based upon the following » Municipalities in which the adoption of legislation by reference is not considered legal may substitute the following wording: “ * * • in conformity with the regulations of the health officer (or board of health).” If the regulations then adopted by the health officer are equivalent to those contained in the reference thus replaced, they will not be considered as constituting a downward revision of the U. S. Public Health Service milk ordinance. All other references in this ordinance to standards and methods not specifically described may be treated in the same manner, such as the requirements of the American Association of Medical Milk Commissions under the definition of certified milk-raw, the requirements of the Bureau of Animal Industry relative to accredited herds and modified accredited areas in item Ir, and the U. S. Public Health Service milk code in section IS. 8 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE standards, the grading of milk products being identical with the grad- ing of milk except that the bacterial standards shall be doubled in the case of cream, and omitted in the case of sour cream and butter- milk. Vitamin D milk shall be only of grade A or grade B pasteurized, certified, or grade A raw quality. Certified milk-raw.—Certified milk-raw is raw milk which conforms with the requirements of the American Association of Medical Milk Commissions 6 in force at the time of production and is produced under the supervision of a medical milk commission and of the State board of health or of the city or county health officer of Grade A raw milk.—Grade A raw milk is raw milk the average bacterial plate count of which as determined under sections 1 (S) and 6 of this ordinance does not exceed 50,000 per cubic centimeter, or the average direct microscopic count of which does not exceed 50,000 per cubic centimeter if clumps are counted or 200,000 per cubic centimeter if individual organisms are counted, or the average reduc- tion time of which is not less than 8 hours: Provided, That if it is to be pasteurized the corresponding limits shall be 200,000 per cubic centi- meter, 200,000 per cubic centimeter, 800,000 per cubic centimeter, and 6 hours, respectively; and which is produced upon dairy farms conforming with all of the following items of sanitation. Item Ir. Cows, tuberculosis and other diseases.—Except as provided hereinafter, a tuberculin test of all herds and additions thereto shall be made before any milk therefrom is sold, and at least once every 12 months thereafter, by a licensed veterinarian approved by the State livestock sanitary authority. Said tests shall be made and and reactors disposed of in accordance with the requirements approved by the United States Department of Agriculture, Bureau of Animal Industry,6 for accredited herds. A certificate signed by the veter- inarian or attested to by the health officer and filed with the health officer shall be evidence of the above test: Provided, That in modified accredited counties in which the modified accredited area plan is applied to the dairy herds the modified accredited area system ap- proved by the United States Bureau of Animal Industry 6 shall be accepted in lieu of annual testing. Within 7 years after the adoption of this ordinance all milk and milk products consumed raw shall be from herds or additions thereto which have been found free from Bang’s disease, as shown by blood serum tests for agglutinins against Brucella abortus made in a laboratory approved by the health officer. All such herds shall be retested at least every 12 months and all reactors removed from the herd. A certificate identifying each animal by number, and signed by the laboratory making the test, shall be evidence of the above test. 8 See footnote 5, p. 7. 7 The number should be inserted when the ordinance is adopted. It should not exceed 5 years if the community wishes to be recognized as having adopted this ordinance. 9 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE Cows which show an extensive or entire induration of one or more quarters of the udder upon physical examination, whether secreting abnormal milk or not, shall be permanently excluded from the milking herd. Cows giving bloody, stringy, or otherwise abnormal milk, but with only slight induration of the udder, shall be excluded from the herd until re-examination shows that the milk has become normal. For other diseases such tests and examinations as the health officer may require shall be made at intervals and by methods prescribed by him, and any diseased animals or reactors shall be disposed of as he may require. Item 2r. Dairy barn, lighting.—A dairy or milking bam shall be required and in such sections thereof where cows are milked windows shall be provided and kept clean and so arranged as to insure adequate light properly distributed, and when necessary shall be provided with adequate supplementary artificial light. Item 3r. Dairy barn, air space and ventilation.—Such sections of all dairy barns where cows are kept or milked shall be well ventilated and shall be so arranged as to avoid overcrowding. Item 4r. Dairy barn, floors.—The floors and gutters of such parts of all dairy bams in which cows are milked shall be constructed of concrete or other approved impervious and easily cleaned material, provided that if the milk is to be pasteurized tight wood may be used, shall be graded to drain properly, and shall be kept clean and in good repair. No horses, pigs, fowl, calves, etc. shall be permitted in parts of the bam used for milking. Item 5r. Dairy barn, walls and ceilings.—The walls and ceilings of all dairy bams shall be whitewashed once each year or painted once every 2 years, or oftener, if necessary, or finished in an approved manner, and shall be kept clean and in good repair. In case there is a second story above that part of the barn in which cows are milked, the ceiling shall be tight. If the feed room adjoins the milking space, it shall be separated therefrom by a dust-tight partition and door. No feed shall be stored in the milking portion of the bam. Item 6r. Dairy barn, cowyard.—All cowyards shall be graded and drained as well as practicable and kept clean. Item 7r. Manure disposal.—All manure shall be removed and stored or disposed of in such manner as best to prevent the breeding of flies therein or the access of cows to piles thereof. Item 8r. Milk house or room, construction.—There shall be provided a milk house or milk room in which the cooling, handling, and storing of milk and milk products and the washing, bactericidal treatment, and storing of milk containers and utensils shall be done, (a) The milk house or room shall be provided with a tight floor constructed of concrete or other impervious material, in good repair, and graded 147674°—40 2 10 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE to provide proper drainage, (b) It shall have walls and ceilings of such construction as to permit easy cleaning, and shall be well painted or finished in an approved manner, (c) It shall be well lighted and ventilated, (d) It shall have all openings effectively screened includ- ing outward-opening, self-closing doors, unless other effective means are provided to prevent the entrance of flies, (e) It shall be used for no other purposes than those specified above except as may be ap- proved by the health officer; shall not open directly into a stable or into any room used for domestic purposes; shall, unless the milk is to be pasteurized, have water piped into it; shall be provided with adequate facilities for the heating of water for the cleaning of utensils; shall be equipped with two-compartment stationary wash and rinse vats, except that in the case of retail raw milk, if chlorine is employed as the principal bactericidal treatment, the three-compartment type must be used; and shall, unless the milk is to be pasteurized, be par- titioned to separate the handling of milk and the storage of cleansed utensils from the cleaning and other operations, which shall be so located and conducted as to prevent any contamination of the milk or of cleaned equipment. Item 9r. Milk house or room, cleanliness and flies.—The floors, walls, ceilings, and equipment of the milk house or room shall be kept clean at all times. All means necessary for the elimination of flies shall be used. Item lOr. Toilet.—Every dairy farm shall be provided with one or more sanitary toilets conveniently located and properly constructed, operated, and maintained, so that the waste is inaccessible to flies and does not pollute the surface soil or contaminate any water supply. Item Hr. Water supply.—The water supply for the milk room and dairy barn shall be properly located, constructed, and operated, and shall be easily accessible, adequate, and of a safe sanitary quality. Item 12r. Utensils, construction.—All multi-use containers or other utensils used in the handling, storage, or transportation of milk or milk products must be made of smooth nonabsorbent material and of such construction as to be easily cleaned, and must be in good repair. Joints and seams shall be soldered flush. Woven wire cloth shall not be used for straining milk. All milk pails shall be of a small- mouth design approved by the health officer. The manufacture, packing, transportation, and handling of single-service containers and container caps and covers shall be conducted in a sanitary manner. Item 13r. Trtensils, cleaning.—All multi-use containers, equipment, and other utensils used in the handling, storage, or transportation of milk and milk products must be thoroughly cleaned after each usage. Item 14r. Utensils, bactericidal treatment.—All multi-use containers, equipment, and other utensils used in the handling, storage, or trans- portation of milk or milk products shall between each usage be sub- 11 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE jected to an approved bactericidal process with steam, hot water, chlorine, or hot air. Item 15r. Utensils, storage.— All containers and other utensils used in the handling, storage, or transportation of milk or milk products shall be stored so as not to become contaminated before being used. Item 16r. Utensils, handling .—After bactericidal treatment no container or other milk or milk product utensil shall be handled in such manner as to permit any part of any person or his clothing to come in contact with any surface with which milk or milk products come in contact. Item 17r. Milking, udders and teats, abnormal milk.—The udders and teats of all milking cows shall be clean and rinsed with a bacteri- cidal solution at the time of milking. Abnormal milk shall be kept out of the milk supply and shall be so handled and disposed of as to preclude the infection of the cows and the contamination of milk utensils. Item 18r. Milking, flanks.—The flanks, bellies, and tails of all milking cows shall be free from visible dirt at the time of milking. Item 19r. Milkers’ hands.—Milkers’ hands shall be clean, rinsed with a bactericidal solution, and dried with a clean towel immediately before milking and following any interruption in the milking opera- tion. Wet-hand milking is prohibited. Convenient facilities shall be provided for the washing of milkers’ hands. Item 20r. Clean clothing.—Milkers and milk handlers shall wear clean outer garments while milking or handling milk, milk products, containers, utensils, or equipment. Item 21r. Milk stools.—Milk stools shall be kept clean. Item 22r. Removal of milk.—Each pail of milk shall be removed immediately to the milk house or straining room. No milk shall be strained or poured in the dairy barn. Item 23r. Cooling.—Milk must be cooled immediately after com- pletion of milking to 50° F. or less, and maintained at that average temperature, as defined in section 1 (S), until delivery. If milk is delivered to a milk plant or receiving station for pasteurization or separation, it must be delivered within 2 hours after completion of milking or cooled to 70° F. or less and maintained at that average temperature until delivered. Item 24r. Bottling and capping.—Milk and milk products shall be bottled from a container with a readily cleanable valve, or by means of an approved bottling machine. Bottles shall be capped by machine. Caps or cap stock shall be purchased in sanitary containers and kept therein in a clean dry place until used. Item 25r. Personnel, health.—The health officer or a physician authorized by him shall examine and take a careful morbidity history of every person connected with a retail raw dairy, or about to be 12 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE employed, whose work brings him in contact with the production, handling, storage, or transportation of milk, milk products, containers, or equipment. If such examination or history suggests that such per- son may be a carrier of or infected with the organisms of typhoid or paratyphoid fever or any other communicable diseases likely to be transmitted through milk, he shall secure appropriate specimens of body discharges and cause them to be examined in a laboratory approved by him or by the State health authorities for such exam- inations, and if the results justify such person shall be barred from such employment. Such persons shall furnish such information, submit to such physical examinations, and submit such laboratory specimens as the health officer may require for the purpose of determining freedom from infection. Item 26r. Miscellaneous.—All vehicles used for the transportation of milk or milk products shall be so constructed and operated as to protect their contents from the sun and from contamination. All vehicles used for the transportation of milk or milk products in their final delivery containers shall be constructed with permanent tops and with permanent or roll-down sides and back, provided that open- ings of the size necessary to pass the delivery man may be permitted in the sides or back for loading and unloading purposes. All vehicles shall be kept clean, and no substance capable of contaminating milk or milk products shall be transported with milk or milk products in such manner as to permit contamination. All vehicles used for the distribution of milk or milk products shall have the name of the distributor prominently displayed. The immediate surroundings of the dairy shall be kept in a neat, clean condition. Grade B raw milk.—Grade B raw milk is raw milk which violates the bacterial standard and/or the abortion testing requirement for grade A raw milk, but which conforms with all other requirements for grade A raw milk, and has an average bacterial plate count not exceeding 1,000,000 per cubic centimeter, or an average direct micro- scopic count not exceeding 1,000,000 per cubic centimeter if clumps are counted or 4,000,000 per cubic centimeter if individual organisms are counted, or an average reduction time of not less than 3% hours, as determined under sections 1 (S) and 6. Grade C raw milk.—Grade C raw milk is raw milk which violates any of the requirements for grade B raw milk. Certified milk-pasteurized.—Certified milk-pasteurized is certified milk-raw which has been pasteurized, cooled, and bottled in a milk plant conforming with the requirements for grade A pasteurized milk. Grade A pasteurized milk.—Grade A pasteurized milk is grade A raw milk, with such exceptions as are indicated if the milk is to be U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE 13 pasteurized, which has been pasteurized, cooled, and bottled in a milk plant conforming with all of the following items of sanitation and the average bacterial plate count of which at no time after pas- teurization and until delivery exceeds 30,000 per cubic centimeter, as determined under sections 1 (S) and 6. The grading of a pasteurized milk supply shall include the inspection of receiving and collecting stations with respect to items Ip to 15p, inclusive, and 17p, 19p, 22p, and 23p, except that the partitioning requirement of item 5p shall not apply. Item Ip. Floors.—The floors of all rooms in which milk or milk products are handled or stored or in which milk utensils are washed shall be constructed of concrete or other equally impervious and easily cleaned material and shall be smooth, properly drained, pro- vided with trapped drains, and kept clean. Item 2p. Walls and ceilings.—Walls and ceilings of rooms in which milk or milk products are handled or stored or in which milk utensils are washed shall have a smooth, washable, light-colored surface and shall be kept clean. ’ Item 3p. Doors and windows.—Unless other effective means are provided to prevent the access of flies, all openings into the outer air shall be effectively screened and doors shall be self-closing. Item 4p. Lighting and ventilation.—All rooms shall be well lighted and ventilated. -Item 5p. Miscellaneous protection from contamination.—The various milk-plant operations shall be so located and conducted as to prevent any contamination of the milk or of the cleaned equipment. All means necessary for the elimination of flies shall be used. There shall be separate rooms for (a) the pasteurizing, processing, cooling, and bottling operations, and (6) the washing and bactericidal treat- ment of containers. Cans of raw milk shall not be unloaded directly into the pasteurizing room. Pasteurized milk or milk products shall not be permitted to come in contact with equipment with which unpas- teurized milk or milk products have been in contact, unless such equipment has first been thoroughly cleaned and subjected to bactericidal treatment. Rooms in which milk, milk products, cleaned utensils, or containers are handled or stored shall not open directly into any stable or living quarters. The pasteurization plant shall be used for no other purposes than the processing of milk and milk products and the operations incident thereto, except as may be approved by the health officer. Item 6p. Toilet facilities.—Every milk plant shall be provided with toilet facilities conforming with the ordinances of the city of Toilet rooms shall not open directly into any room in which milk, milk products, equipment, or containers are handled or stored. The doors of all toilet rooms shall be self-closing. 14 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE Toilet rooms shall be kept in a clean condition, in good repair, and well ventilated. In case privies or earth closets are permitted and used, they shall be separate from the building, and shall be of a sanitary type constructed and operated in conformity with the requirements of item lOr, grade A raw milk. Item 7p. Water supply.—The water supply shall be easily accessi- ble, adequate, and of a safe, sanitary quality. Item 8p. Hand-washing facilities.—Convenient hand-washing facil- ities shall be provided, including warm running water, soap, and approved sanitary towels. The use of a common towel is prohibited. Item 9p. Sanitary piping.—All piping used to conduct milk or milk products shall be “sanitary milk piping” of a type which can be easily cleaned with a brush. Pasteurized milk and milk products shall be conducted from one piece of equipment to another only through sanitary milk piping. Item lOp. Construction and repair of containers and equipment.—All multi-use containers and equipment with which milk or milk products come in contact shall be constructed in such manner as to be easily cleaned and shall be kept in good repair. The manufacture, packing,* transportation, and handling of single-service containers and container caps and covers shall be conducted in a sanitary manner. Item lip. Disposal of wastes.—All wastes shall be properly dis- posed of. Item 12p. Cleaning and bactericidal treatment of containers and equip- ment.— All milk and milk products containers and equipment, except single-service containers, shall be thoroughly cleaned after each usage. All containers shall be subjected to an approved bactericidal process after each cleaning and all equipment immediately before each usage. When empty and before being returned to a producer by a milk plant each container shall be effectively cleaned and subjected to bactericidal treatment. Item 13p. Storage of containers and equipment.—After bactericidal treatment all bottles, cans, and other multi-use milk or milk-products containers and equipment shall be stored in such manner as to be protected from contamination. Item 14p. Handling of containers and equipment.—Between bacteri- cidal treatment and usage, and during usage, containers and equip- ment shall not be handled or operated in such manner as to permit contamination of the milk. Item 15p. Storage of caps, parchment paper, and single-service con- tainers.—Milk-bottle caps or cap stock, parchment paper for milk cans, and single-service containers shall be purchased and stored only in sanitary tubes and cartons, respectively, and shall be kept therein in a clean dry place. U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE 15 Item 16p. Pasteurization.—Pasteurization shall be performed as described in section 1 (L) of this ordinance. Item 17p. Cooling.—All milk and milk products received for pasteurization shall immediately be cooled in approved equipment to 50° F. or less and maintained at that temperature until pasteurized, unless they are to be pasteurized within 2 hours after receipt; and all pasteurized milk and milk products shall be immediately cooled in approved equipment to an average temperature of 50° F, or less, as defined in section 1 (S), and maintained thereat until delivery. Item 18p. Bottling.—Bottling of milk and milk products shall be done at the place of pasteurization in approved mechanical equipment. Item 19p. Overflow milk.—Overflow milk or milk products shall not be sold for human consumption. Item 20p. Capping.—Casing of milk and milk products shall be done by approved mechanical equipment. Hand capping is pro- hibited. The cap or cover shall cover the pouring lip to at least its largest diameter. Item 2Ip. Personnel, health.—The health officer or a physician authorized by him shall examine and take a careful morbidity history of every person connected with a pasteurization plant, or about to be employed, whose work brings him in contact with the production, handling, storage, or transportation of milk, milk products, containers, or equipment. If such examination or history suggests that such person may be a carrier of or infected with the organisms of typhoid or paratyphoid fever or any other communicable diseases likely to be transmitted through milk, he shall secure appropriate specimens of body discharges and cause them to be examined in a laboratory approved by him or by the State health authorities for such ex- aminations, and if the results justify such person shall be barred from such employment. Such persons shall furnish such information, submit to such physical examinations, and submit such laboratory specimens as the health officer may require for the purpose of determining freedom from infection. Item 22p. Personnel, cleanliness.—All persons coming in contact with milk, milk products, containers, or equipment shall wear clean outer garments and shall keep their hands clean at all times while thus engaged. Item 23p. Miscellaneous.—All vehicles used for the transportation of milk or milk products shall be so constructed and operated as to protect their contents from the sun and from contamination. All vehicles used for the transportation of milk or milk products in their final delivery containers shall be constructed with permanent tops and with permanent or roll-down sides and back, provided that openings of the size necessary to pass the delivery man may be permitted in 16 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE the sides or back for loading and unloading purposes. All vehicles shall be kept clean, and no substance capable of contaminating milk or milk products shall be transported with milk or milk products in such manner as to permit contamination. All vehicles used for the distribution of milk or milk products shall have the name of the distributor prominently displayed. The immediate surroundings of the milk plant shall be kept in a neat, clean condition. Grade B pasteurized milk.—Grade B pasteurized milk is pasteurized milk which violates the bacterial standard for grade A pasteurized milk and/or the provision of lip-cover caps of item 20p and/or the requirement that grade A raw milk be used, but which conforms with all other requirements for grade A pasteurized milk, has been made from raw milk of not less than grade B quality, and has an average bacterial plate count after pasteurization and before delivery not exceeding 50,000 per cubic centimeter, as determined under sections 1 (S) and 6. Grade C pasteurized milk.—Grade C pasteurized milk is pasteurized milk which violates any of the requirements for grade B pasteurized milk. Sec. 8. Grades of milk and milk products which may be sold.—From and after 12 months from the date on which this ordinance takes effect no milk or milk products shall be sold to the final consumer or to restaurants, soda fountains, grocery stores, or similar establish- ments except8 : Provided, That when any milk distributor fails to qualify for one of the above grades the health officer is authorized to revoke his permit,9 or in lieu thereof to degrade his product and permit its sale during a temporary period not ex- ceeding 30 days or in emergencies such longer period as he may deem necessary. Sec. 9. Supplementary grading prescribed and regrading authorized.— If, at any time between the regular announcements of the grades of milk or milk products, a lower grade shall become justified, in accord- ance with sections 5, 6, and 7 of this ordinance, the health officer shall immediately lower the grade of such milk or milk products, and shall enforce proper labeling and placarding thereof. Any producer or distributor of milk or milk products the grade of which has been lowered by the health officer, and who is properly labeling his milk and milk products, may at any time make applica- tion for the regrading of his product. Upon receipt of a satisfactory application, in case the lowered grade is the result of an excessive average bacterial plate count, direct microscopic count, reduction time, or cooling temperature, the 8 See footnote 2, p. 2. # See footnote 3, p. 2. U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE 17 health officer shall take further samples of the applicant’s output, at a rate of not more than two samples per week. The health officer shall regrade the milk or milk products upward whenever the aver- age of the last four sample results indicates the necessary quality, but not before the lapse of 2 weeks from the date of degrading. In case the lowered grade of the applicant’s product is due to a violation of an item of the specifications prescribed in section 7, other than average bacterial plate count, direct microscopic count, reduction time, or cooling temperature, the said application must be accompanied by a statement signed by the applicant to the effect that the violated item of the specifications has been conformed with. Within 1 week of the receipt of such an application and statement the health officer shall make a reinspection of the applicant’s establish- ment, and thereafter as many additional reinspections as he may deem necessary to assure himself that the applicant is again com- plying with the higher grade requirements, and, in case the findings justify, shall regrade the milk or milk products upward, but not before the lapse of 2 weeks from the date of degrading. Sec. 10. Transferring or dipping milk; delivery containers; handling of more than one grade; delivery of milk at quarantined residences.— Except as permitted in this section, no milk producer or distributor shall transfer milk or milk products from one container to another on the street, or in any vehicle or store, or in any place except a bottling or milk room especially used for that purpose. The sale of dip milk is hereby prohibited. All pasteurized milk and milk products shall be placed in their final delivery containers in the plant in which they are pasteurized, and all raw milk and milk products sold for consumption in the raw state shall be placed in their final delivery containers at the farm at which they are produced. Milk and milk products sold in the distributor’s containers in quantities less than 1 gallon shall be de- livered in standard milk bottles or in single-service containers. It shall be unlawful for hotels, soda fountains, restaurants, groceries, and similar establishments to sell or serve any milk or milk product except in the original container in which it was received from the distributor or from a bulk container equipped with an approved dispensing device: Provided, That this requirement shall not apply to cream consumed on the premises, which may be served from the original bottle or from a dispenser approved for such service. It shall be unlawful for any hotel, soda fountain, restaurant, grocery, or similar establishment to sell or serve any milk or milk products which have not been maintained, while in its possession, at a temperature of 50° F. or less. No milk or milk products shall be permitted to come in contact with equipment with which a lower grade of milk or milk products 18 U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE has been in contact unless such equipment has first been thoroughly cleaned and subjected to bactericidal treatment. Bottled milk or milk products, if stored in water, shall be so stored that the tops of the bottles will not be submerged. It shall be the duty of all persons to whom milk or milk products are delivered to clean thoroughly the containers in which such milk or milk products are delivered before returning such containers. Apparatus, containers, equipment, and utensils used in the handling, storage, processing, or transporting of milk or milk products shall not be used for any other purpose without the permission of the health officer. The delivery of milk or milk products to and the collection of milk or milk-products containers from residences in which cases of com- municable disease transmissible through milk supplies exist shall be subject to the special requirements of the health officer. Sec. 11. Milk and milk products from points beyond the limits of routine inspection.—Milk and milk products from points beyond the limits of routine inspection of the city of . may not be sold in the city of , or its police juris- diction, unless produced and/or pasteurized under provisions equiva- lent to the requirements of this ordinance: Provided, That the health officer shall satisfy himself that the health officer having jurisdic- tion over the production and processing is properly enforcing such provisions. Sec. 12. Future dairies and milk plants.—All dairies and milk plants from which milk or milk products are supplied to the city of which are hereafter constructed, reconstruc- ted, or extensively altered shall conform in their construction to the requirements of this ordinance for grade A dairy farms producing milk for consumption in the raw state, or for grade A pasteurization plants, respectively: Provided, That the requirement of a two-room milk house shall be waived in the case of dairies the milk from which is to be pasteurized. Properly prepared plans for all dairies and milk plants which are hereafter constructed, reconstructed, or exten- sively altered shall be submitted to the health officer for approval before work is begun. In the case of milk plants signed approval shall be obtained from the health officer and/or the State health department. Sec. 13. Notification oj disease.—Notice shall be sent to the health officer immediately by any producer or distributor of milk or milk products upon whose dairy farm or in wdiose milk plant any infectious, contagious, or communicable disease occurs. Sec. 14. Procedure when injection suspected.—When suspicion arises as to the possibility of transmission of infection from any person concerned with the handling of milk or milk products, the health U. S. PUBLIC HEALTH SERVICE MILK ORDINANCE 19 officer is authorized to require any or all of the following measures: (1) The immediate exclusion of that person from milk handling, (2) the immediate exclusion of the milk supply concerned from distribution and use, (3) adequate medical and bacteriological exami- nation of the person, of his associates, and of his and their body discharges. Sec. 15. Enforcement interpretation.—This ordinance shall be enforced by the health officer in accordance with the interpretations thereof contained in the 1939 edition of the United States Public Health Service Milk Code, a certified copy of which shall be on file in the city clerk’s office.10 Sec. 16. Penalty.—Any person who shall violate any provision of this ordinance shall be fined not more than at the discretion of the court. Each and every violation of the provi- sions of this ordinance shall constitute a separate offense. Sec. 17. Repeal and date of effect.—All ordinances and parts of ordinances in conflict with this ordinance are hereby repealed; and this ordinance shall be in full force and effect immediately upon its adoption and its publication, as provided by law. Sec. 18. Unconstitutionality clause.—Should any section, paragraph, sentence, clause, or phrase of this ordinance be declared unconstitu- tional or invalid for any reason, the remainder of said ordinance shall not be affected thereby. 10 See footnote 5, p. 7. Part III UNITED STATES PUBLIC HEALTH SERVICE MILK CODE (To be used as the legal interpretation of the ordinance.) An ordinance defining “milk” and certain 11 milk productsumilk producer,” “pasteurization,” etc., prohibiting the sale of adulterated and misbranded milk and milk products, requiring permits for the sale of milk and milk products, regulating the inspection of dairy farms and milk plants, the examination, grading, labeling, placarding, pasteurization, regrading, distribution, and sale of milk and milk products, providing for the publishing of milk grades, the construction of future dairies and milk plants, the enforcement of this ordinance, and the fixing of penalties. Be it ordained by the of the city of as follows: SECTION 1. DEFINITIONS The following definitions shall apply in the interpretation and the enfiorcement of this ordinance: A. Milk.—Milk is hereby defined to he the lacteal secretion obtained by the complete milking of one or more healthy cows, excluding that obtained within 15 days before and 5 days after calving, or such longer period as may be necessary to render the milk practically colostrum free; which contains not less than 8 percent of milk solids not fat, and not less than 3% percent of milk fat. Public-health reason.—The food value of milk depends upon its milk-fat and its solids-not-fat content (which in turn determine the content of proteins, carbo- hydrates, minerals, and certain vitamins). If either of these is reduced below the range for normal market milk the food value is unnecessarily reduced. Prac- tical experience shows that 3% percent milk fat and 8 percent solids not fat are reasonable minima for mixed-herd milk. Colostrum tends to produce intestinal disturbance in children, and milk is apt to contain colostrum if obtained within 15 days before or 5 days after calving. Satisfactory compliance.—This definition shall be deemed to have been satisfied: (1) When the inspector notes no evidence that cows are milked within 15 days before or 5 days after calving, and when no colostrum can be detected in the milk. (2) When the milk-fat content, as determined by the Babcock, Mojonnier, or other recognized test, is 3}i percent or more. 21 22 SECTION 1 (3) When the milk solid-not-fat content is 8 percent or more, as determined from the milk-fat precentage and the specific gravity, or by other approved methods, provided that failure to satisfy this requirement shall be regarded as merely presumptive evidence of watering and that this evidence shall be confirmed by cryoscope, refractometer, or other approved test for added water. B. Milk fat or hutterfat.—Milk fat or butt erf at is the fat of milk. C. Cream and sour cream.—Cream is a 'portion of milk which con- tains not less than 18 percent milk fat. Sour cream is cream the acidity of which is more than 0.20 percent, expressed as lactic acid. D. Skimmed milk.—Skimmed milk is milk from which a sufficient portion of milk fat has been removed to reduce its milk-fat percentage to less than 3Y4 percent. E. Milk or skimmed-milk beverage.—A milk beverage or a skimmed- milk beverage is a food compound or confection consisting of milk or skimmed milk, as the case may be, to which has been added a sirup or flavor consisting of wholesome ingredients. F. Buttermilk.—Buttermilk is a product resulting from the churning of milk or cream, or from the souring or treatment by a lactic acid or other culture of milk, skimmed milk, reconstituted skimmed milk, evap- orated or condensed milk or skimmed milk, or milk or skimmed-milk powder. It contains not less than 8 percent of milk solids not fat. G. Vitamin I) milk.—Vitamin D milk is milk the vitamin D content of which has been increased by a method and in an amount approved by the health officer. H. Reconstituted or recombined milk and cream.—Reconstituted or recombined milk is a product resulting from the recombining of milk constituents with water, and which complies with the standards for milk fat and solids not fat of milk as defined herein. Reconstituted or re- combined cream is a product resulting from the combination of dried cream, butter, or butterfat with cream, milk, skimmed milk, or water. I. Goat milk.—Goat milk is the lacteal secretion, free from colostrum, obtained by the complete milking of healthy goats, and shall comply with all the requirements of this ordinance. The word “cows” shall be in- terpreted to include goats. J. Homogenized milk.—Homogenized milk is milk which has been treated in such manner as to insure break-up of the fat globules to such an extent that after J/.8 hours storage no visible cream separation occurs on the milk and the fat percentage of the top 100 cc. of milk in a quart bottle, or of proportionate volumes in containers of other sizes, does not differ by more than 5 percent of itself from the fat percentage of the remaining milk as determined after thorough mixing. The above definitions require no explanation. K. Milk products.—Milk products shall be taken to mean and include cream, sour cream, homogenized milk, goat milk, vitamin D milk, SECTION 1 23 buttermilk, skimmed milk, reconstituted or recombined milk arid cream, milk beverages, skimmed-milk beverages, and any other 'product made by the addition oj any substance to milk or any oj these products and used for similar purposes and designated as a milk product by the health officer. The last part of this definition will permit the sanitary control of such products as whipped cream, modified milk, and soft-curd milk made by the base-exchange method, which are not defined in this ordinance, but which the health officer considers to be within the province of a milk ordinance, and which are sold locally in sufficient quantities to warrant the time and effort required to control them. This definition is not intended to include such products as milk powder, evaporated milk, and butter, except when combined with other substances to produce buttermilk, reconstituted milk, or reconstituted cream. Ice cream and other frozen desserts should not be designated as milk products under this ordinance, but shoidd preferably be controlled under a separate frozen desserts ordinance. L. Pasteurization.—The terms “pasteurization,” 11 pasteurized,” and similar terms shall be taken to refer to the process of heating every particle oj milk or milk products to at least F., and holding at such tempera- ture for at least 30 minutes, or to at least 160° F., and holding at such temperature for at least 15 seconds, in approved 4end properly operated equipment: Provided, That nothing contained in this definition shall be construed as disbarring any other process which has been demonstrated to be equally efficient and is approved by the State health authority. For the discussion of the enforcement of this definition, see item 16p, grade A pasteurized milk, of this code. M. Adulterated milk and milk products.—Any milk or milk product which contains any unwholesome substance, or which if defined in this ordinance does not conform with its definition, or which carries a grade label unless such grade label has been awarded by the health officer and not revoked, shall be deemed adulterated and misbranded. The intent of this definition with reference to adulteration is obvious. Any milk or milk product shall be deemed to have been misbranded if it is not labeled in accordance with the requirements of section 4 of this ordinance. N. Milk producer.—A milk producer is any person who owns or controls one or more cows, a part or all of the milk or milk products from which is sold or offered for sale. O. Milk distributor .—A milk distributor is any person who offers for sale or sells to another any milk or milk products for human consumption as such. P. Dairy or dairy farm.—A dairy or dairy farm is any place or premises where one or more cows are kept, a part or all of the milk or milk products from which is sold or offered for sale. 24 SECTION 1 Q. Milk plant.—A milk plant is any place or premises or establish- ment where milk or milk products are collected, handled, processed, stored, bottled, pasteurized, or prepared for distribution. R. Health officer.—The term “health officer” shall mean the health authority oj the city of , or his authorized representative. These definitions require no explanation. S. Average bacterial plate count, direct microscopic count, reduction time, and cooling temperature.—Average bacterial plate count and average direct microscopic count shall be taken to mean the logarithmic average, and average reduction time and average cooling temperature shall be taken to mean the arithmetic average, oj the respective results oj the last jour consecutive samples, taken upon separate days, irrespective oj the date oj grading or regrading. For a discussion of bacterial plate count, direct microscopic count, and reduction time see section 6 of this code. For a discussion of cooling temperature see section 7, items 23r and 17p. T. Grading period.-—The grading period shall be such period oj time as the health officer may designate within which grades shall be determined for all milk and milk products, provided that the grading period shall in no case exceed 6 months. Wide experience in the operation of this ordinance has indicated that it is undesirable to make the grading period shorter than 3 months. This is because most towns find it difficult to make inspections and analyses often enough to permit a shorter grading period. On the other hand, the ordinance does not permit grading periods longer than 6 months. Experience has indicated that grading periods longer than 6 months result in inadequate supervision of the supply. A grading period of 6 months does not imply an excessive enforce- ment cost. As a matter of fact, many of the cities enforcing this ordinance are grading every 3 months without prohibitive expense.11 Finally, it is imperative that the grading periods be of equal length. If grades are not announced with rigid regularity procrastination is apt to set in and milk supervision become lax. A poor impression is made upon both dairyman and consumer when the milk grades are not regularly announced. U. Person.—The word “person” as used in this ordinance shall mean “person, firm, corporation, or association.” V. And/or.—Where the term “and/or” is used “and” shall apply where possible, otherwise “or” shall apply. 11 For figures on the cost of milk control see: (1) Fuchs, A. W., and Frank, L. C., Cost of local enforcement of the U. S. Public Health Service Milk Ordinance. Public Health Reports 1935, 60; 1762. Reprint No. 1723. (2) Fuchs, A. W., and Frank, L. C., Milk supplies and their control in American urban communities of over 1,000 population in 1936. Public Health Bulletin No. 245. SECTIONS 2, 3, AND 4 25 SECTION 2. THE SALE OF ADULTERATED, MISBRANDED, OR UNGRADED MILK OR MILK PRODUCTS PROHIBITED No person shall within the city of , or its police jurisdiction, produce, sell, offer, or expose for sale, or have in possession with intent to sell, any milk or milk product which is adulterated, mis- branded, or ungraded. It shall be unlawful for any person, elsewhere than in a private home, to have in possession any adulterated, misbranded, or ungraded milk or milk product. This section of the ordinance may be used in preferring charges against persons who adulterate their milk or label their milk or milk products with any grade designation not awarded by the health officer under the terms of this ordinance, or who sell or deliver un- graded milk products except as may be permitted under section 11 of this ordinance. This section shall not be interpreted as prohibiting the use of un- graded milk for the manufacture of milk products other than those included in section 1, definition K. SECTION 3. PERMITS It shall he unlawful for any person to bring into or receive into the city of , or its police jurisdiction, for sale, or to sell, or offer for sale therein, or to have in storage where milk or milk products are sold or served, any milk or milk product defined in this ordinance, who does not possess a permit from the health officer of the city of Only a person who complies with the requirements of this ordinance shall he entitled to receive and retain such a permit. Such a permit may he suspended by the health officer, or revoked after an opportunity for a hearing by the health officer, upon the violation by the holder of any of the terms of this ordinance. It is not the intent of this section to require annual permits. The section is of value primarily as a registration device. It permits the health officer to prosecute any persons who begin distributing milk without notifying him, and thus without being graded. The periodic grading principle of the ordinance makes it unnecessary that the permit be renewed annually, inasmuch as the periodic announcement of grades is equivalent to the periodic granting of permits. SECTION 4. LABELING AND PLACARDING All bottles, cans, packages, and other containers enclosing milk or any milk product defined in this ordinance shall be plainly labeled or marked with (1) the name of the contents as given in the definitions in this ordi- nance; (2) the grade of the contents; (3) the word “pasteurized” only if 147674°—40 3 26 SECTION 4 the contents have been pasteurized; {f) the word “raw” only if the con- tents are raw; (5) the phrase “for pasteurization” if the contents are to he pasteurized; (6) the name of the producer if the contents are raw, and the name of the plant at which the contents were pasteurized, if the con- tents are pasteurized; and (7) in the case of vitamin D milk, the desig- nation “Vitamin D Milk” and the source of the vitamin D. The label or mark shall be in letters of a size, kind, and color approved by the health officer and shall contain no marks or words which are misleading. Every restaurant, cafe, soda fountain, or other establishment serving milk or milk products shall display at all times, in a place desig- nated by the health officer, a notice approved by the health officer, stating the lowest grade of milk andjor milk products served.12 The outstanding principle of this ordinance is that, while particu- larly advanced cities may require all milk to be of the highest grade, other cities, in which milk control has not reached such an advanced status or which prefer the grading and degrading method of elevat- ing and sustaining milk quality, may under the same ordinance per- mit lower grades to be sold, provided every bottle is labeled accord- ing to the grade, and provided all restaurants, soda fountains, etc., are placarded according to the grades of milk served. This is in order that consumers in such towns as do not require all milk to be of the highest grade may be at all times aware of the grade of milk purchased and thus be encouraged to buy on grade, thereby promot- ing the production of the higher grades and gradually eliminating the lower grades from the market. When supplies are reduced in grade the health officer shall require a different and contrasting color of bottle cap lettering from that previously used, or if a metal cap is used the embossing or printing shall have a different color background. For such cities, and they are the vast majority, the labeling and placarding sections of this ordinance assume particular importance, and should be rigidly enforced. Enforcement of labeling.—In order to obviate the claim on the part of the distributors, when degraded, that lower grade caps are not available, arrangement should be made, if possible, with a local dairy supply or hardware firm to carry lower grade caps constantly in stock. If this arrangement cannot be made the local health department should stock the lower grade caps in sufficient quantities to meet emergencies. A sufficient number of caps for this purpose, 10,000 or 20,000 of each grade, can usually be purchased for not more than $50. The distributors must pay for the caps, which during a tem- porary period of degrading need not carry the name of the distributor. If the health department keeps caps on hand for this purpose, they should be stored under the same sanitary conditions as would be expected of the dairy or dairy supply house. » See footnote 4, p. 6. SECTION 4 27 It is imperative that the health officer rigidly enforce the proper labeling of bottle caps immediately after the award of grades, excepting immediately after the first grading announcement, when a short period of time may advisably be allowed for the purchase of the proper caps. The health officer should prefer a case against any dairyman or milk plant failing to carry the properly labeled bottle cap within 48 hours after receipt of notification from the health officer as to lowering of grade. The health officer shall not permit the use upon the label of any misleading marks or words, such as the term “natural milk” and similar terms which may cause the milk consumer to believe that raw milk is more natural than pasteurized milk. This requirement is made because, as stated by the Committee on Milk of the 1932 Conference of State and Provincial Health Authorities, “the only true natural milk for human babies is human milk. Na- ture intended cows’ milk for calves, and cows’ milk is used for babies only as the next best thing to human milk. Raw milk which has been cooled is not more natural than raw milk which has been heated or pasteurized. Both cooling and heating retard the growth of certain kinds of bacteria. Heating, how- ever, also devitalizes all disease bacteria which can be conveyed through milk supplies. This is not true of cooling. Therefore, while cooling is an important public health measure, heating is an even more important one. For these reasons the com- mittee considers dangerous to the public health any movement or policy the result of which would be to mislead the milk consumer into thinking that grade A raw milk is more natural and therefore better for babies than grade A pasteurized milk. Public health authorities should, therefore, not permit the use of the word ‘natural’ on the labeling of either raw or pasteurized milk or cream.” GRADE s o 1_ D A PASTEURIZED H E R E MILK HEALTH DEPARTMENT Figure 1.—Suggested form of grade placard. Reccommended size not less than 8 inches by 10 inches (Stickers with lower grade letters can be pasted on as required. The blank line is for the name of the health depart- ment.) Enforcement of placarding.—It is not necessary that the local health officer carry in stock any other than grade A raw and grade A pas- teurized placards. When lower grade placards are required the simplest course is to paste the lower grade letters over the letter A on the stock placard. Immediately following the announcement of grades, the inspector should see to it that the grade letters are changed in every restaurant, soda fountain, etc., in which a change is required. Placards should preferably be enclosed in a glazed frame. This can be easily brought about by the health officer if'he will purchase a stock of inexpensive frames and carry them with him in distributing placards. Practically all establishments will willingly pay 25 to 50 cents in order to secure the more favorable impression upon customers which will be afforded by an attractive placard properly framed. Distributors may be interested in providing these frames for their customers. The inspector should himself select a conspicuous location for the placard. Es- 28 SECTION 5 tablishments using menu cards may, in lieu of a grade placard, display on their menu card a statement approved by the health officer, giving the lowest grade of milk served, and stating whether the milk is raw or pasteurized. SECTION 5. INSPECTION OF DAIRY FARMS AND MILK PLANTS FOR THE PURPOSE OF GRADING OR REGRADING At least once during each grading 'period the health officer shall inspect all dairy jar ms and all milk plants whose milk or milk products are in- tended jor consumption within the city oj , or its police jurisdiction. In case the health officer discovers the violation oj any item oj sanitation, he shall make a second inspection ajter a lapse oj such time as he deems necessary jor the deject to he remedied, hut not hejore the lapse oj 3 days; and the second inspection shall he used in determining the grade oj milk and/or milk products. Any violation oj the same item oj this ordinance on two consecutive inspections shall call jor immediate degrading. One copy oj the inspection report shall he posted hy the health officer in a conspicuous place upon an inside wall oj one oj the dairy jarm or milk plant buildings, and said inspection report shall not be dejaced or re- moved hy any person except the health officer. Another copy oj the in- spection report shall he filed with the records oj the health department. The first sentence of this section should not be taken to imply that one inspection per grading period is a desirable frequency. It should instead be regarded as the legal minimum. In actual practice it is desirable to inspect every dairy farm at least two or three times during each grading period and every milk plant at least every month. As often as possible inspection of farms should be made during milking time, and of plants while pasteurization or processing is in progress. Special attention is directed to the last sentence of the first para- graph, which requires that a dairy or milk plant shall be immediately degraded if two successive inspections in either the same or different grading periods disclose violation of the same requirement. Experience has demonstrated conclusively that a strict enforce- ment of the ordinance with regard to routine grading and degrading leads to a far better and more friendly relationsnip between the health officer and the dairy industry than does a policy of enforce- ment which seeks to excuse violations and defer punishment therefor. The inspector’s criterion of satisfactory compliance should be neither too lenient on the one hand nor unreasonably stringent on the other. The health officer should not fail to post one copy of the inspection report at the dairy or milk plant. The milk-house wall of the dairy farm and a wall of the plant office are suggested as effective locations. If the inspection is made in the absence of the owner and manager the inspection report should be posted nevertheless, but in addition a written notification should be mailed to the owner or manager. Form 8976-A U. S. TREASURY DEPARTMENT Public Health Service Rev. March 1939 MILK PRODUCER-DISTRIBUTOR INSPECTION FORM GALLONS SOLD DAILY IN COMMUNITY Whole milk Buttermilk Cream Total (City, county, or district) Name Location Sm: An inspection of your dairy has this day been made and you are notified of the defects marked below with a cross (X). ’Violation of the same item on two successive inspections calls for immediate degrading. Item No.' COWS (1) Tuberculosis and other diseases.—Tuberculin test an- nually except in modified accredited counties ( ), annual abortion test effective , 19 (2 ), certificates of both tests on file ( ), other tests as required ( ), no cows with extensive in- duration of udder ( ), no cows giving abnormal milk ( )__ . ( ) DAIRY BARN (2) Lighting, milking barn.—Adequate light openings ( ), adequate artificial light for night milking ( ) ( ) (3) Air space and ventilation.-—Well ventilated ( ), no overcrowding ( ) ____ ( ) (4a) Floor construction, milking barn.—Floors and gutters, concrete or other impervious and easily cleaned ma- terial in good repair ( ), graded ( )___ ( ) (46) Floor cleanliness, milking barn.—No accumulations be- yond one milking ( ), no horses, pigs, fowl, calves, etc. ( ( ) (5) Walls and. ceilings.—Painted biennially or white-washed annually or other satisfactory finish ( ), clean and in good repair ( ), ceiling tight if feedstuff's over ( ), feed-room partition dusttight with door ( )- ( ) (ба) Cowyard, grading and draining.—Graded ( ), drained ( ), no pooled wastes ( ) -i_. ( ) (бб) Cowyard, cleanliness.—Clean ( ), no swine ( )_ ( ) (7) Manure disposal.—Stored inaccessible to cows and, dur- ing fly season: (a) Spread upon fields, or (6) piled not more than 4 days and then spread, or (c) stored not more than 7 days in impervious bin or curbed platform and then spread, or (d) stored in tight, screened, and trapped manure shed, or (e) fly breeding minimized by other approved methods ( ) MILK HOUSE (8a) Floors.—Smooth concrete or other impervious mate- rial ( ), graded to drain ( ) ( ) (86) Walls and ceilings.—Smooth dressed lumber, sheet metal, or plasterboard, well painted with washable paint; hollow tile, cement blocks, bricks, concrete, or cement plaster, surfaces and joints smooth : ( ) (8c) Lighting and ventilation.—Effective window area at least 10 percent of floor area ( ), adequate artificial light- ing (see Code) ( ), adequate ventilation ( ), doors and windows closed during dusty weather ( ) ., ( ) (8d) Screening.—All openings effectively screened and doors open outward and self-closing, unless flies otherwise kept out ( ) (8e) Miscellaneous requirements-—Used for milk purposes only, except by permission ( ), milk house opera- tions not conducted elsewhere ( ), no opening into living quarters or stable ( ), piped water ( ), wastes properly disposed of ( ), processes parti- tioned ( ), 2-compartment stationary wash and rinse vats, 3 compartments if chlorine used ( ), adequate water-heating facilities ( ) ( ) (9) Cleanliness and flies.—Floors, walls, windows, shelves, tables, and equipment clean ( ), no trash or un- necessary articles ( ), all necessary fly-control methods ( ) ( ) TOILET (10) Toilet.—Conveniently located ( ), constructed and operated according to Code ( ), no evidence of defecation or urination about premises ( )--- ( ) Date Item .Vo.1 WATER SUPPLY (11) Water supply.—-Easily accessible ( ), adequate ( ), no surface or cistern water unless approved ( ), safe, sanitary quality (see Code) ( ) ( ) UTENSILS (12) Construction----Smooth heavy-gage material ( ), cor- rosion-proof surface, no agateware ( ), easily clean- able shape ( ), joints soldered flush ( ), good repair ( ), no woven-wire cloth ( ), milk pails small-mouth design ( ), approved single-service containers ( ) ( ) (13) Cleaning.—Cleaned after each usage ( ), must look and feel clean ( ) . __1_’ ( ) (14) Bactericidal treatment.—Steam cabinet 170° F. for 15 minutes or 200° F. for 5 minutes, or steam jet 1 minute, or immersed in standard chlorine or 170° F. water for 2 minutes, or flow of standard chlorine or 170° F. water at outlet for 5 minutes, or hot-air cabinet 180° F. for 20 minutes ( ), cabinets have thermometer in coldest zone ( ) ; ( ) (15) Storage.—Left in treating chamber until used or stored inverted on racks or in clean crates above floor in milk house ( ), cotton disks in original package until used ( ) ( ) (16) Handling.—After bactericidal treatment no handling of surfaces to which milk is exposed ( ) MILKING (17) Udders and teats.—Clean and rinsed with standard chlorine solution at time of milking ( ), abnormal milk excluded ( ) . ( ) (18) Flanks.-—Flanks, bellies, and tails free from visible dirt at time of milking ( ), brushing completed before milking begun ( )_. ( ) (19) Milkers’ hands.—Clean ( ), rinsed in standard chlorine solution just before milking each cow ( ), dry while milking ( ), hand-washing facilities including soap, water, and individual clean towels convenient to milking barn ( ) ( ) (20) Clothing.—Clean outer garments ( ) (21) Milk stools.-—Clean, not padded ( ), stored above floor ( ) ( ) (22) Removal of milk.—Immediate removal of milk to milk house or straining room ( ), no straining or pour- ing in barn ( )__ ( ) (23) Cooling.—Milk cooled immediately after milking com- pleted to 50° F. or less and so maintained until de- livery to consumer ( ) BOTTLING AND CAPPING (24) Bottling and capping.—Sanitary bottle filler ( ), no hand capping ( ), caps kept in sanitary tubes in clean, dry place until used ( ), first cap discarded ( )___ ( ) EMPLOYEES (25) Personnel, health.:—Required examinations and tests ( ), rejected persons not employed ( ), no person with infected wound or lesion ( ) — ( ) MISCELLANEOUS (26) Vehicles.—Clean ( ), permanent top and permanent or roll-down sides and back ( ), no contaminating substances transported ( ), distributor’s name shown ( ). Premises.-—Surroundings kept neat and clean ( ) ( ) , Inspector. 1 Item numbers correspond to item numbers for Grade A raw milk in 1939 edition of United States Public Health Service Milk Ordinance and Code, to which please refer. 1 Not required for Grade B raw. All other Grade B raw requirements (except bacterial standard) are the same as for Grade A raw. Figure 2.—Milk producer-distributor inspection form. 147674°—40 (Face p. 28) No. 1 Form 8976-D U. S. TREASURY DEPARTMENT Public Health Service March 1939 GALLONS SOLD DAILY TO MILK PLANT-PRODUCER INSPECTION FORM Plant Whole milk Skim milk Cream Total (City, county, or district) Name Location Sir: An inspection of your dairy has this day been made and you are notified of the defects marked below with a cross (X). Violation of the same item on two successive inspections calls for immediate degrading. COWS Item No.' (1) Tuberculosis and other diseases.—Tuberculin test annually except in modified accredited counties ( ), certifi- cates on file ( ), other tests as required ( ), no cows with extensive induration of udder ( ), no cow's giving abnormal milk ( ) ( ) DAIRY BARN (2) Lighting, milking barn.-—Adequate light openings ( ), adequate artificial light for night milking ( ) ( ) (3) Air space and ventilation.—Well ventilated ( ), no overcrowding ( ) ( ) (4a) Floor construction, milking barn.—Floors and gutters, concrete, tight wood, or other impervious and easily cleaned material in good repair ( ), graded ( )__ ( ) (46) Floor cleanliness, milking barn.—No accumulations be- yond one milking ( ), no horses, pigs, fowl, calves, etc. ( )___. ( ) (5) Walls and ceilings.-—Painted biennially or whitewashed annually or other satisfactory finish ( ), clean and in good repair ( ), ceiling tight if feedstuffs over ( ), feed-room partition dust-tight with door ( )__ ( ) (ба) Cowyard, grading and draining.—Graded ( ), drained ( ), no pooled wastes ( ) ( ) (бб) Cowyard, cleanliness.-— Clean ( ), no swine ( ) ( ) (7) Manure disposal.—Stored inaccessible to cowrs and, dur- ing fly season: (a) Spread upon fields, or (6) piled not more than 4 days and then spread, or (c) stored not more than 7 days in impervious bin or curbed platform and then spread, or (d) stored in tight, screened, and trapped manure shed, or (e) fly breeding minimized by other approved methods ( ) MILK HOUSE (8a) Floors.—Smooth concrete or other impervious material ( ), graded to drain ( ) ( ) (86) Walls and ceilings.—Smooth dressed lumber, sheet metal, or plasterboard, well painted with washable paint; hollow tile, cement blocks, bricks, concrete, or cement plaster, surfaces and joints smooth ( ) (8c) Lighting and ventilation.—Effective window area at least 10 percent of floor area ( ), adequate artificial light- ing (see Code) ( ), adequate ventilation ( ), doors and windows closed during dusty weather ( ) ( ) (8d) Screening.—All openings effectively screened and doors open outward and self-closing, unless flies otherwise kept out ( ) (8e) Miscellaneous requirements.—Used for milk purposes only, except by permission ( ), milk house operations not conducted elsewhere ( ), no opening into living quarters or stable ( ), wastes properly disposed of ( ), 2-compartment stationary and rinse vats ( ), adequate water-heating facilities ( ) ( ) (9) Cleanliness and flies.—Floors, walls, window's, shelves, tables, and equipment clean ( ), no trash or un- necessary articles ( ), all necessary fly-control methods ( ) ( ) Date TOILET Item No.' (10) Toilet.—Conveniently located ( ), constructed and operated according to Code ( ), no evidence of defecation or urination about premises ( ) ( ) WATER SUPPLY (11) Water supply.—Easily accessible ( ), adequate ( ), no surface or cistern water unless approved ( ), safe, sanitary quality (see Code) ( ) ( ) UTENSILS (12) Construction.—Smooth heavy-gage material ( ), cor- rosion-proof surface, no agateware ( ), easily clean- able shape ( ), joints soldered flush ( ), good repair ( ), no woven-wire cloth ( ), milk pails small- mouth design ( ) ( ) (13) Cleaning.-—Cleaned after each usage ( ), must look and feel clean ( ) ( ) (14) Bactericidal treatment.—Steam cabinet 170° F. for 15 min- utes or 200° F. for 5 minutes, or steam jet 1 minute, or immersed in standard chlorine or 170° F. water for 2 minutes, or flow of standard chlorine or 170° F. water at outlet for 5 minutes, or hot-air cabinet 180° F. for 20 minutes ( ), cabinets have thermometer in coldest zone ( ) ( ) (15) Storage.—Left in treating chamber until used or stored inverted in protected place in milk house ( ), cotton disks in original package until used ( ) ( ) (16) Handling.—After bactericidal treatment no handling of surfaces to which milk is exposed ( ) MILKING (17) Udders and teats.—Clean and rinsed with standard chlo- rine solution at time of milking ( ), abnormal milk excluded ( ) ( ) (18) Flanks.—Flanks, bellies, and tails free from visible dirt at time of milking ( ), brushing completed before milking begun ( ) ( ) (19) Milkers’ hands.-—Clean ( ), rinsed in standard chlorine solution just before milking each cow ( ), dry while milking ( ), hand-washing facilities including soap, water, and individual clean tow'els convenient to milking barn ( ) ( ) (20) Clothing.—Clean outer garments ( ) (21) Milk stools.—Clean, not padded ( ), stored above floor ( ) ( ) (22) Removal of milk.—Immediate removal of milk to milk house nr straining room ( ), no straining or pouring in barn ( ) ( ) (23) Cooling.—Milk either delivered to plant or cooled to 70° F., within 2 hours after milking completed ( ) MISCELLANEOUS (26) Vehicles.—Clean ( ), covered ( ), no contaminating substances transported ( ). Premises.—Surround- ings kept neat and clean ( ) ( ) Inspector. _ofJ aemnurnbers correspond to item numbers for Grade A raw milk (for pasteurization) in 1939 edition of United States Public Health Service Milk Ordinance and Code to which uleivsp refer. The requirements for Grade B raw (for pasteurization) are the same except for the bacterial standard. ordinance ana t oae, to w hich please Figure 3.—Milk plant-producer inspection form. 147074°—40 (Face p. 29) No. 2 TT. S. TREASURY DEPARTMENT Public Health Seevice Rev. March 1939 Form S978-C PASTEURIZATION PLANT INSPECTION FORM (INCLUDING RECEIVING STATIONS) GALLONS SOLD DAILY IN COMMUNITY Whole milk Buttermilk Cream Other milk prod- ucts * Total (City, county, or district) Name Location Sir: An inspection of your plant lias this day been made and you are notified of the defects marked below with a cross (X). Violation of the same item on two successive inspections calls for immediate degrading. Item No.i (1) Floors.—Smooth finish, no pools ( ), wall joints and floor surface impervious ( ), trapped drains, no sewage backflow ( ), clean and free of litter ( )_ ( ) (2) Walls and ceilings.—Smooth, washable, light-colored finish, good repair ( ), clean ( ) ( ) (3) Doors and windows.—In fly season, outer openings with effective screens and self-closing doors, or fly-repellent fans or flaps ( ) (4a) Lighting.—Adequate artificial light evenly distributed (see Code) ( ), in new plants, window and skylight area 10% of floor area ( ) ( ) (46) Ventilation.—No undue condensation and odors ( ) (5) Miscellaneous protection from contamination.—Processes partitioned (* ), rooms of sufficient size ( ), raw milk not unloaded directly into pasteurization room ( ), dump vats covered, ports protected ( ), flies under control ( ), no woven-wire strainers, pas- teurized milk strained only through perforated metal ( ), unsterilized raw-milk equipment not used for pasteurized milk ( ), no raw-milk bypass around pasteurizers ( ), no direct opening to stables or living quarters ( ), no drip from mezzanine ( ), ingredients properly stored and handled ( ), no unapproved products handled ( ) ( ) (6) Toilet facilities.—Comply with plumbing code ( ),good repair ( ), clean ( ), ventilated ( ), no direct opening ( ), self-closing doors ( ), free of flies ( ), washing sign ( ), privies, if used, comply item lOr ( ) ( ) (7) Water supply.—Sufficient outlets ( ), adequate ( ), safe, source complies item Hr ( ) ( ) (8) Hand-washing facilities.—Adequate, convenient ( ), warm water, soap, sanitary towels ( ), hands washed after toilet ( ) ( ) (9) Sanitary piping.—Easily cleanable size and length ( ), smooth uncorroded surfaces ( ), sanitary fittings, interior surfaces assessible for inspection ( ) ( ) (10) Construction and repair of containers and equipment.— Easily cleanable, smooth, noncorrodible surfaces ( ), no open seams ( ), good repair ( ), self- draining ( ), pressure-tight seats on submerged thermometers ( ), approved single-service con- tainers ( ) ( ) (11) Disposal of wastes.—In public sewer or as approved by State board of health ( ), trash and garbage kept in covered containers ( ) ( ) (12a) Cleaning of containers and equipment.—Containers thoroughly cleaned after each usage (test 10) ( ), equipment each day ( ) ( ) (126) Bactericidal treatment of containers and equipment.—- Containers treated (see item 14r for manual methods) after each cleaning to reduce bacterial count to 1 per cc. of capacity (test 11) ( ), assembled equipment once daily immediately before run, with steam flow 200° F., or hot-water flow 170° F., or standard chlorine solution flow, at outlets for 5 minutes (test 12); supplementary treatment for equipment not thus reached ( ) (see Code) ( ) (13) Storage of containers and equipment:—In clean crates or racks above floor, protected from flies, splash, dust, inverted when practicable ( ) (14) Handling of containers and equipment.—No handling of surfaces to which milk is exposed ( ) (15) Storage of caps, etc.—-Caps purchased in tubes, parch- ' ment papers and single-service containers in cartons Date Item No.1 ( ), kept therein in cabinet or other clean dry place ( ), first cap and paper discarded ( ) ( ) (16o)* Specifications for pasteurization thermometers.—All Code specifications met by all new indicating and recording thermometers, by all replacements, and by recording thermometers under repair which require renewal of tube system ( ); existing thermometers meet at least accuracy and lag specifications (tests 1, 2, 3, and 13) ( ) ( ) (166)* Maintenance of pasteurization temperature and time.— (A) For manual-discharge heated holders: Temperature control.—Adequate agitation through- out holding period, agitator sufficiently submerged ( ); indicating and recording thermometers on each vat throughout pasteurization ( ); recorder reads no higher than indicator (test 4) ( ); ther- mometer bulbs submerged ( ) ( ) Time control.-—Charts show 143° F. for 30 minutes, plus emptying time if cooling begun after outlet valve opened (test 6) ( ); no milk added after holding begun ( ) ( ) Charts.—Used only 1 day, preserved 3 months ( ); must show date, location, daily check against indicating thermometer, amount, grade, and product represented, unusual occurrences, and operator’s signature ( ) ( ) (B) For all automatic-discharge holders and unheated manual- discharge holders: Temperature control.—Dependable thermostatic control and approved milk-flow stop; no manual switch on milk-pump stops; new stops combined with recorder bulb, but cut-out independent of tempera- ture pen arm; power failure stops forward flow; lag of controller-recorder not over 5 seconds for new, 10 for existing, forward flow stops within 1 second after power cuts out (test 16); flow-diversion valves of approved design (test 8), and bulb not over 18 inches upstream; no bypass around stop bulb ( ). Cut-in and cut-out at or above 143° F. or 160° F. (tests 14, 15), setting sealed, cut-out infrequent ( ). No holder-heater permanently connected with water make-up line ( ). Requirements when flow stop used only upstream from holder: (a) no significant temperature drop in holder (test 17), (6) bulb of pump stop in milk at heated point, (c) no forward gravity flow in stop position, (d) all parts of inlet lines below stop bulb have continuous flow during operation and are self-draining when forward flow stops, (e) no temperature loss due to cold holder metal or contents (test 15) or due to (/) backflow into holder ( ). Requirements when flow stop used only downstream from holder: (a) holder unheated, (6) flow-diversion device used, and (c) simultaneous temperature difference not over 1° F. (test 18) ( ). Indicating and recording thermometers at each stop bulb, on each manual-discharge vat and pocket, and at outlet of automatic-discharge system unless each pocket so equipped; bulbs close together ( ). Re- corder reads no higher than indicator (test 4) ( ). Pasteurization temperature must be shown by charts near flow stops throughout forward flow; by charts on individual vats for 30 minutes, plus filling time if cooling begun before outlet valve opened, or plus filling and emptying times if cooling begun after out- let opened (test 6); by all other charts while milk passes thermometer bulb, otherwise milk repasteur- ized ( ) ( ) , Inspector. 1 The item numbers correspond to the item numbers for Grade A pasteurized milk in the 1939 edition of the Public Health Service Milk Ordinance and Code, to which please refer. 2 Lip-cover caps are not required for Grade B pasteurized. All other Grade B pasteurized requirements (except bacterial count before and after pasteurization) are the same as for Grade A pasteurized. fRequired for newly installed equipment only. ‘Items or parts of items not required for receiving stations. (over) Figure 4.-—-Pasteurization plant inspection form. 147674°—40 (Face p. 28) No. 3 Item No. Time control.—No milk added to vats or pockets after holding begun ( ). Maximum speeds of motor and drive for timing devices of automatic batch holders and for milk pumps of tubular holders give adequate holding time (test 19); sealed if speed variable ( ). No overflow from one pocket to another ( ). No air or gas accumulates in tubular holders ( ). Special requirements for 30-minute tubular holders ( ) ( ) Charts.—Same as for (A) ( ); must also show periods of forward flow, and daily check of cut-in and cut-out temperatures ( ) ( ) (16c) * Inlet and outlet valves and connections.—Any inlet and outlet valves used on single-vat installations must be leak-protector type,f otherwise piping disconnected ( ), all multiple-vat installations have leak-protec- tor inlets, also leak-protector outlets except where Code permits disconnecting outlet piping instead ( ), 30-minute tubular holders have leak-protector outlet or outlet piping disconnected until 30 minutes afte ■ filling begun ( ); leak-protector valves of ap- proved design, effective in allf closed positions, and installed in proper position (test 8) ( ); inlets and outlets below milk level have close-coupled valves ( ), plug-type valves have approved stops (f ■ ); top inlets have air relief if submerged ( ). Valves kept fully closed except inlet while filling and outlet while emptying ( ); outlet valves sterilized auto- maticallyf before opening if not leak protected or if milk accumulates in channel (test 9) ( ) ( ) (16d)* Air heating.—Air in vats and pockets heated to at least 5° F. above milk temperature during heating and kept at 148° F. or higher during holding, with approved device ( ), approved trap on steam line ( ), ap- proved air thermometer (test 7), bulb at least 1 inch above milk ( ) ( ) (16e)* Vat and pocket covers and cover ports.—No drainage from top of cover into vat, open or closed ( ), ports surrounded by raised edges ( ), pipes, thermome- Item No. ters, etc., through cover have aprons unless joint watertight ( ); covers kept closed ( ) ( ) (1(3/)* Preheating holders.—Holders not used as heaters are preheated to pasteurization temperature just before run, also when empty after shutdown exceeding holding period, unless outlet has flow-diversion valve. ( ) (17) Cooling.-—All raw milk and cream cooled to 50° F. on receipt unless to be pasteurized within 2 hours ( ), pasteurized milk cooled to 50° F. and held thereat until delivery ( ); header gap on surface coolers not less than / inch or thickness of header at gap (f ), condensation and leakage from cooler supports and headers, unless completely enclosed in covers, directed away from tubes and milk trough (f ), recirculated water and refrigerant of required sanitary quality ( ), cooler covered or in separate room ( ), cooler shields tight fitting ( ); pasteurized-milk (or heat- transfer medium) side automatically under greater pressure than raw milk in regenerators at all times (test 20) (see Code) ( ) ( ) (18)* Bottling.—Mechanical bottler, simple design requiring infrequent adjustment ( ), properly covered ( ), float adjustable without lifting cover ( ), filler pipe with condensation diverting apron ( ), infeed con- veyors with overhead shields ( ) ( ) (19) Overflow milk.—Discarded ( ) (20) Capping.—Mechanical capper integral with bottler requiring infrequent adjustment ( ), imperfectly capped bottles dumped and repasteurized ( ), cap protects pouring lip to at least greatest diameter ( 2) _____ ( ) (21) Personnel, health.—Required examinations and tests ( ), rejected persons not employed ( ), no person with infected wound or lesion ( ) ( ) (22) Personnel, cleanliness.—Clean outer garment, washable for inside employees ( ), hands clean ( ) ( ) (23) Miscellaneous—Vehicles.—Clean ( ), covered ( ), no contaminating substances transported ( ), dis- tributor’s name shown ( ). Surroundings.—Kept neat and clean ( ) ( ) TESTS OF PASTEURIZATION EQUIPMENT, ETC., TO BE MADE BY HEALTH DEPARTMENT (These tests are in addition to equipment requirements for which compliance is determined by inspection) Test When Required (All periodic tests are also required initially) See 1939 Code (Item and page) Tests Made To- day W) Identity of Equipment and Results of Tests All types of pasteurizers: Monthly 16p(a) p. 99 16p(a) p 100 16p(a) p. 100 16p(b) pp. 103,112 16p(b) . pp. 103,112 16p(d) p. 127 16p(c) pp. 106,117 16p(c) p. 118 12p p. 95 12p p. 95 12p p. 93 16p(a) p. 99 16p(b) pp. 105, 111 lfip(b) pp. 106, 111 16p(b) p. 107 16p(b) p. 108 16p(b) p. Ill 16p(b) p. 114 17p p. 133 Semiannually and when fre- quent adjustments neces- sary. Monthly.. _ .. 4. All recording thermometers: temperature 1 cheek against indicat- ing thermometer. 6. All manual-discharge vats and pockets: filling and/or emptying time where required by Code (see 1Gb above). 7. All air-temperature indicating thermometers: temperature accu- racy. 8. All pasteurizer inlet, outlet, and diversion valves: any leakage past seat in any closed position -when downstream pipe discon- nected? 9. All outlet valves: when milk flow stopped, does channelful dis- charge through leak grooves in all closed positions? Monthly Initially and after any change which may affect these times. Plug types initially, poppet types monthly. 11. Bactericidal treatment of bottles and cans: samples for bacterial count. 12. Treatment of assembled equipment: temperature (or chlorine strength) and time (see 12b over). Additional tests for automatic pasteurizers: 15. All automatically controlled holder heaters: temperature of heating medium, at cut-in and cut-out.3 17. All 30-minute holders with upstream flow stops: significant tem- perature drop. 18. All holders with downstream flow stops: simultaneous temperature difference. 19. All automatic holders: holding time (if satisfactory, seal the setting of variable-speed drives and motor governors). 20. All non-self-draining milk-to-milk regenerators with pasteurized milk closed to atmosphere: sufficient storage in pasteurized line to maintain milk level for 1 hour during shutdown. Initially and when controller seal of automatic holder heater broken. Initially and when seal broken or after change affecting holding time. 1 Enter on chart. Adjust thermometer if necessary. 3 Enter on chart. If necessary, adjust holder heater controller setting and reseal 2 Enter on chart. If necessary, adjust controller setting and reseal. * Enter on chart. Figure 4.—Pasteurization plant inspection form—-Continued 147674°—40 (Face p. 29) No. 4 SECTION 6 29 Producer-distributor inspection forms (Form 8976-A), plant-pro- ducer inspection forms (Form 8976-D), and pasteurization plant inspection forms (Form 8978-C) based on the requirements of this edition of the ordinance and code are shown in figures 2, 3, and 4 and may be purchased from the Superintendent of Documents, Washing- ton, D. C. SECTION 6. THE EXAMINATION OF MILK AND MILK PRODUCTS During each grading period at least jour samples oj milk and cream from each dairy farm and each milk plant shall he taken on separate days and examined by the health officer. Samples oj other milk products may he taken and examined by the health officer as ojten as he deems necessary. Samples oj milk and milk products jrom stores, cajes, soda fountains, restaurants, and other places where milk or milk products are sold shall he examined as ojten as the health officer may require. Bacterial plate counts and direct microscopic counts shall he made in conjormity with the latest standard methods recommended by the Ameri- can Public Health Association ,13 Examinations may include such other chemical and physical determinations as the health officer may deem necessary for the detection oj adulteration, these examinations to he made in accordance with the latest standard methods oj the American Public Health Association and the Association oj Official Agricultural Chemists.13 Samples may be taken by the health officer at any time prior to the final delivery oj the milk or milk products. All proprietors oj stores, cajes, restaurants, soda jountains, and other similar places shall jurnish the health officer, upon his request, vnth the names oj all distrib- utors jrom whom their milk and milk products are obtained. Bio- assays of the vitamin D content oj vitamin D milk shall be made when required by the health officer in a laboratory approved by him for such examinations. Whenever the average bacterial count, the average reduction time, or the average cooling temperature jails beyond the limit jor the grade then held, the health officer shall send written notice thereoj to the person concerned, and shall take an additional sample, but not bejore the lapse oj S days, for determining a new average in accordance with section 1 OS). Violation oj the grade requirement by the new average or by any subsequent average during the remainder oj the current grading period shall call jor immediate degrading or suspension oj the permit, unless the last individual result is within the grade limit. Experience has indicated that four or more samples of a given milk supply should be examined before attempting to grade the supply. Therefore it is required that at least four samples be taken from each supply during each grading period. 13 See footnote 5, p. 5. 30 SECTION 6 The third sentence of this section refers to store and restaurant samples. Ordinarily the enforcement of this sentence is limited to the taking of temperatures so as to determine whether the establish- ment is keeping the milk at or below 50° F. as required by section 10. Such temperatures should, however, be charged only to the establish- ment, and not to the dairyman supplying the milk, as the latter practice would be obviously unjust to the dairyman. Samples upon which grades are to be based should be taken from supplies while they are still in the possession of the dairyman. Any other practice would be unfair to the dairyman, as once the milk is out of his possession it is beyond his control. For this reason sec- tion 6 contains the sentence requiring that milk samples must be taken while in the possession of the dairyman. The last paragraph of section 6 provides for degrading or suspen- sion of the permit upon violation of the bacterial or cooling require- ment. The intent is to avoid punishment until the dairyman has been notified and has been given an opportunity to correct the condition. Thus, if the last four consecutive cooling temperature results are 49, 50, 49, and 56, so that the average of 51 is beyond the limit for the grade held, an additional determination is made. If the additional result is above 50 it is obvious that adequate correction has not been made, and as the new average is still beyond the limit for the grade the supply should be degraded or the permit suspended. However, if the additional result is 50 or less, it is obvious that satisfactory corrective steps have been taken, and it would be unfair to inflict punishment even though the new average is still beyond the grade requirement. Similarly, if any additional sampling is done thereafter during the remainder of the current grading period, the average of the last 4 consecutive results must not fall beyond the grade limit unless the last individual result is within the limit; otherwise the supply is degraded or the permit suspended. Bacterial counts and reductase tests.—This ordinance requires that the various grades of milk fall within the following limits of average bacterial plate counts, or average reduction time as determined by the reductase test, or average direct microscopic counts. When the latter are used, the limits are the same as for average bacterial plate counts if clumps are counted, but four times as high if individual organisms are counted. 31 SECTION 6 Alternative bacterial standards established by section 7 for milk and milk products, except that these limits are doubled for cream and omitted for buttermilk and sour cream Orade Log average plate count per ce. not to exceed— Log average direct microscopic count of clumps per ec. not to exceed— Log average direct microscopic count of individual organisms per cc. not to exceed— Arithmetic average reduction time in hours to be not less than— Milk, etc. Cream2 A consumed raw,__ B consumed raw . 0 consumed raw ... . _ _ . 50, 000 1, 000, 000 (■) 200, 000 1, 000, 000 0) 30, 000 50, 000 (0 50, 000 1, 000, 000 (0 200,000 1, 000, 000 (0 200,000 4, 000, 000 0) 800,000 4, 000, 000 0) 8 3 (■) 6 3^ (>) 7 2^ 0) 5 2H 0) B to be pasteurized .. .. .. . C to be pasteurized . ... A pasteurized .. . . . ... B pasteurized ... _ _ ... ... . C pasteurized 1 No limit. 2 These arithmetic average reduction time limits represent twice the log average plate count limits corre- sponding to the figures in the preceding column. Public-health reason.—It is widely accepted that the bacterial count of milk is an index of the sanitary quality of milk. A high count does not necessarily mean that disease organisms are present, and a low count does not necessarily mean that disease organisms are absent; but a high bacterial count does mean that the milk has either come from diseased udders, has been milked or handled under undesirable conditions, or has been kept warm enough to permit bacterial growth. This means, in the first two cases, that the chances of infection have been in- creased, and, in the last case, that any infection which has reached the milk has been permitted to grow to more dangerous proportions. In general, therefore, a high count means a greater likelihood of disease transmission. On the other hand, a wrong interpretation of the significance of low bacterial counts should be avoided, since low-count milk may be secured from tuberculous cows, may have been handled by typhoid carriers, and may even have been handled under moderately unclean conditions. The above constitutes the public-health reason for grading milk partly on the basis of the bacterial count or the reductase test. The collection oj milk samples.—In order to yield significant results milk samples must be collected so as to represent the condition of the milk when reaching the consumer or milk-plant receiving station. Therefore they may not be taken at the dairy, but must be collected either from the delivery vehicles or at the milk plant or its country receiving stations. Furthermore, in order that the laboratory findings may represent the true condition of the samples when taken, these must without fail be kept below 50° F. until plated. This will require, except in freezing weather, that the samples be packed in ice until examined. The inspector should be provided with a case in which samples may be delivered to the laboratory. A metal-lined wooden box, of such size as to fit on the running board or inside the inspector’s car, has been found satisfactory. The box should be drained to prevent the accumulation of ice water. 32 SECTION 6 In case of bottled milk, a pint or quart bottle shall be taken at random from the truck by the inspector, and the top covered with paraffined or parchment paper so as to assure the dairyman that the milk will not be contaminated en route to the laboratory by the hands of the inspector or by the ice in the sample case. The sample tag must be filled out by the inspector at the time the sample is taken, and the wire twisted tightly about the neck of the bottle, thus binding tight the paper cover. When samples are to be shipped to a laboratory located in another city (a central or branch State laboratory) the same procedure must be followed, the milk being transferred to the shipping-case containers at the health office or some other suitable place. In transferring the milk from the original bottles to the shipping-case containers, the bottles shall first be thoroughly shaken and the cap and lip carefully swabbed with alcohol or a chlorine solution. The milk shall then be carefully poured into the shipping bottle, the tag being immediately transferred, so as to avoid mixing of tags. Shipping cases must be constructed and iced so as to keep the temperature of the samples below 50° F. until they reach the lab- oratory. For the collection of samples at pasteurizing plants or at their country cooling stations, the following procedure is recommended. Five ounces of stock chlorine solution are added to a 5-gallon can of water, A long-handled dipper is kept in this solution for a few mo- ments and then used to stir the milk and collect the sample. It may be used without further bactericidal treatment for taking samples from any number of cans from the same producer, but must be re- treated before proceeding to sample milk from the next producer. The small amount of chlorine carried into the milk on the dipper will not affect its bacterial count. The cans of milk should be well stirred before the samples are taken, in order that the samples may be representative. Sample bottles should be of not less than 4-ounce capacity. Reporting bacterial plate counts.—The number of routine samples which must be examined in many cities makes the use of more than two dilutions per sample impracticable. For this reason it has become general practice for laboratories in cities enforcing this ordi- nance to make only two dilutions. In all except known high-count milk the dilutions used are 1:100 and 1:1,000; on the latter 1:1,000 and 1:10,000. The following special rules for reporting counts are now being used: (1) When the higher plate count is more than twice the lower, record the lower count. (2) When the higher plate count is not more than twice the lower apply the Standard Methods rules for counting, which may be sum- SECTION 6 33 marized as follows; (a) If there are plates with 30 to 300 colonies, use all of them and no others; (6) otherwise use that nearest 300. (3) In case one plate cannot be counted because of a spreader covering more than half the plate, the result is to be reported as unsatisfactory unless the count of the other plate is within the grade then held by the supply in question. (4) Report bacterial plate counts to the nearest 1,000, unless the count exceeds 100,000, in which case report to the nearest 10,000, or unless the count exceeds 1,000,000, in which case report to the nearest 100,000. (5) If all plates show no growth the result shall be reported as unsatisfactory. A good method by which milk control officials may judge labora- tory technique and the correctness of reporting is to have the labora- tory enter its results upon the following form of milk analysis journal. Milk-sample laboratory record Sample No. Fat Specific gravity S. N. F. Adulter- ants 1:100 count 1:1,000 count Count ratio 1 Recorded count Rules for re- porting 2383 Percent 4.1 1.031 Percent 8. 57 Percent 8,600 32,000 3. 72 9,000 1,4. 2384 3.6 1.032 8.72 29, 300 41,000 1.40 35,000 2a, 4. 2385 3.7 1.031 8. 49 210,000 234, 000 1.11 230. 000 2a, 4. 2386 4.2 1.030 8.34 280, 000 347,000 1.24 350, 000 2b, 4. 2387 4.1 1.031 8.57 1.800 P) 2,000 2b, 4. 2388 3.6 1.032 8. 72 (3) 190, 000 W 3 (Or. A). 2389 3.7 1.031 8. 49 13,800 (3) 14,000 3, 4. 2390 4.2 1.030 8.34 (J) (3) (4) 5. 2391 2.3 1.025 6. 71 9 — Water. i Count ratio is the ratio of the greater to the lesser plate count. ! No growth. 3 Spreader. 3 Unsatisfactory. The State representatives should determine the following data each grading period as a part of the State records: (1) Average of the count ratios of those samples for which both dilutions show between 30 and 300 colonies. This should not be over 2.0. (2) Percent unsatisfactory counts (spreaders). This should not be over 2 percent. (3) Percent incorrectly recorded counts. This should be practi- cally 0. These three figures are measures with which to judge the work of the laboratory. All counts should be recorded on the milk ledger (Treasury Depart- ment Form 8976-B for producer-distributors, Form 8976-E for plant- producers, and Form 8976-C for pasteurization plants) as soon as reported by the laboratory. Averaging bacterial counts in determining grades.—In grading milk supplies the average of the last four consecutive counts or reductase hours is used because less 34 SECTION 6 than this number has been found by experience not to give a dependable picture of the bacteriological condition of a milk supply. The averaging of bacterial counts in the determination of grades under this ordinance is done by the logarith- mic instead of the arithmetic method. This is because the arithmetic method is sometimes unfair to the dairyman. Suppose, for example, the laboratory reports the last four consecutive counts to be 10,000, 10,000, 10,000, and 1,000,000. The one unusually high count may have been the result of accident and is not fair cause for degrading, yet if an arithmetic average is used the milk supply will be placed in grade B, whereas its most usual quality is grade A. For this reason the logarithmic average is specified in connection with the enforcement of this ordinance. By its use high counts are “snubbed,” so to speak, unless all counts are high, in which case the snubbing effect tends to disappear and the logarithmic average approaches the arithmetic average. For example, the same counts previously listed would yield a logarithmic average of 32,000, thus keeping the milk supply in grade A, where it obviously belongs. How to find the average bacterial count by logarithms.—The logarithms of bacterial counts from 1,000 to 300,000,000 are given directly in the following table. The logarithms should be entered opposite the counts in the milk-control ledger. To find the average bacterial count find the average of the logarithms and then find the bacterial count in the table which is opposite the average logarithm. Following is an example: Counts Logarithms 35, 000 11,000 9,000 95, 000 4.54 4. 04 3. 95 4. 98 4)17. 51 4. 38=average log 4.38 in the table is opposite 24,000, which is therefore the average bacterial count. If it is found that the average logarithm occurs opposite more than one bacterial count in the table, take the lowest bacterial count as the average. Reductase test.—When the reductase test is used the procedure shall be as follows; Follow Standard Methods except that samples are to be examined at the end of each hour but not beyond 8 hours. The reduction time shall be expressed as the number of elapsed full hours when decolorization is first observed. Samples not reduced at the end of 8 hours are to be reported as reduced in 9 hours. For purposes of grading the simple arithmetic average (not the logarithmic average) of the last four consecutive samples is to be used. SECTION 7 35 Counts Loga- rithms Counts Loga- rithms Counts Loga- rithms Counts Loga- rithms Counts Loga- rithms 1,000 3.00 61, 000 4. 79 310, 000 5. 49 910, 000 5. 96 6,100, 000 6. 79 2,000 3. 30 62, 000 4. 79 320, 000 5. 51 920, 000 5. 96 6, 200, 000 6. 79 3,000 3. 48 63, 000 4.80 330, 000 5. 52 930, 000 5.97 6, 300, 000 6.80 4,000 3. 60 64, 000 4. 81 340, 000 5. 53 940, 000 5. 97 6, 400, 000 6.81 5, 000 3. 70 65, 000 4.81 350, 000 5. 54 950, 000 5. 98 6, 500, 000 6.81 6, 000 3. 78 66,000 4. 82 360, 000 5. 56 960, 000 5.98 6, 600, 000 6. 82 7,000 3.85 67, 000 4. 83 370. 000 5. 57 970, 000 5. 99 6, 700, 000 6. 83 8,000 3,90 68, 000 4.83 380, 000 5. 58 980, 000 5. 99 6, 800, 000 6. 83 9,000 3.95 69, 000 4. 84 390, 000 5.59 990, 000 5.99 6, 900, 000 6. 84 10, 000 4.00 70, 000 4.85 400, 000 5.60 1, 000, 000 6.00 7, 000, 000 6. 85 11, 000 4.04 71. 000 4. 85 410, 000 5. 61 1,100, 000 6.04 7, 100, 000 6. 85 12, 000 4.08 72. 000 4. 86 420, 000 5. 62 1, 200, 000 6.08 7, 200, 000 6. 86 13, 000 4, 11 73, 000 4.86 430, 000 5. 63 1. 300, 000 6. 11 7, 300, 000 6. 86 14, 000 4.15 74,000 4.87 440, 000 5. 64 1, 400, 000 6. 15 7, 400, 000 6. 87 15, 000 4.18 75, 000 4. 88 450, 000 5. 65 1, 500, 000 6. 18 7, 500, 000 6.88 16, 000 4. 20 76, 000 4. 88 460, 000 5.66 1, 600, 000 6.20 7, 600, 000 6.88 17, 000 4.23 77, 000 4.89 470, 000 5. 67 1, 700, 000 6.23 7, 700, 000 6. 89 IS, 000 4. 26 78, 000 4. 89 480, 000 5. 68 1, 800, 000 6. 26 7, 800, 000 6.89 19, 000 4.28 79, 000 4. 90 490, 000 5. 69 1, 900, 000 6.28 7, 900, 000 6.90 20, 000 4. 30 80, 000 4. 90 500, 000 5.70 2, 000, 000 6. 30 8, 000, 000 6. 90 21, 000 4. 32 81, 000 4.91 510, 000 5. 71 2,100, 000 6.32 8,100, 000 6.91 22, 000 4.34 82, 000 4.91 520, 000 5. 72 2, 200, 000 6. 34 8, 200, 000 6.91 23, 000 4.36 83, 000 4.92 530, 000 5. 72 2, 300, 000 6.36 8, 300, 000 6.92 24, 000 4. 38 84, 000 4. 92 540, 000 5. 73 2, 400, 000 6. 38 8, 400, 000 6. 92 25, 000 4. 40 85, 000 4. 93 550, 000 5. 74 2, 500, 000 6. 40 8, 500, 000 6. 93 26, 000 4. 42 86, 000 4.93 560, 000 5. 75 2, 600, 000 6. 42 8, 600, 000 6.93 27, 000 4. 43 87. 000 4.94 570, 000 5. 76 2, 700, 000 6. 43 8, 700, 000 6. 94 28, 000 4. 45 88, 000 4.94 580, 000 5. 76 2, 800. 000 6. 45 8, 800, 000 6. 94 29, 000 4. 46 89, 000 4. 95 590, 000 5. 77 2, 900, 000 6. 46 8, 900, 000 6. 95 30, 000 4. 48 90, 000 4.95 600, 000 5. 78 3, 000, 000 6. 48 9, 000, 000 6. 95 31, 000 4. 49 91, 000 4.96 610, 000 5. 79 3, 100, 000 6.49 9, 100, 000 6. 96 32, 000 4. 51 92, 000 4. 96 620, 000 5. 79 3, 200, 000 6.51 9, 200, 000 6. 96 33, 000 4. 52 93,000 4.97 630, 000 5. 80 3, 300, 000 6. 52 9, 300, 000 6. 97 34, 000 4. 53 94, 000 4.97 640, 000 5.81 3, 400, 000 6.53 9, 400, 000 6. 97 35, 000 4. 54 95, 000 4.98 650, 000 5.81 3, 500, 000 6. 54 9, 500, 000 6. 98 36,000 4. 56 96, 000 4.98 660, 000 5. 82 3, 600, 000 6. 56 9, 600, 000 6. 98 37, 000 4.57 97, 000 4.99 670, 000 5. 83 3, 700, 000 6. 57 9, 700, 000 6. 99 38, 000 4. 58 98, 000 4. 99 680, 000 5. 83 3, 800, 000 6. 58 9, 800, 000 6. 99 39, 000 4. 59 99, 000 4.99 690, 000 5. 84 3, 900, 000 6. 59 9, 900, 000 6. 99 40, 000 4.60 100, 000 5.00 700, 000 5. 85 4, 000, 000 6.60 10, 000, 000 7. 00 41, 000 4. 61 110, 000 5. 04 710, 000 5. 85 4, 100, 000 6. 61 11,000,000 7.04 42, 000 4. 62 120, 000 5.08 720, 000 5. 86 4, 200, 000 6. 62 12, 000, 000 7.08 43, 000 4.63 130, 000 5. 11 730, 000 5. 86 4, 300, 000 6.63 13, 000, 000 7.11 44,000 4. 64 140, 000 5.15 740, 000 5. 87 4, 400, 000 6. 64 14, 000, 000 7. 15 45, 000 4. 65 150, 000 5.18 750, 000 5. 88 4, 500, 000 6. 65 15, 000, 000 7. 18 46, 000 4. 66 160, 000 5.20 760, 000 5. 88 4, 600, 000 6. 66 16, 000, 000 7.20 47, 000 4.67 170, 000 5.23 770, 000 5. 89 4, 700, 000 6, 67 17, 000, 000 7.23 48, 000 4.68 ISO, 000 5. 26 780, 000 5.89 4, 800, 000 6.68 18, 000, 000 7.26 49, 000 4.69 190, 000 5. 28 790, 000 5. 90 4, 900, 000 6. 69 19, 000, 000 7.28 50, 000 4.70 200, 000 5. 30 800, 000 5. 90 5, 000, 000 6.70 20, 000, 000 7. 30 51, 000 4. 71 210, 000 5.32 810, 000 5.91 5,100, 000 6. 71 30, 000, 000 7.48 52, 000 4. 72 220, 000 5.34 820, 000 5.91 5, 200, 000 6. 72 40, 000, 000 7.60 53, 000 4.72 230, 000 5. 36 830, 000 5. 92 5, 300, 000 6. 72 50, 000, 000 7.70 54, 000 4.73 240, 000 5, 38 840, 000 5. 92 5, 400, 000 6. 73 60, 000, 000 7.78 55, 000 4. 74 250, 000 5. 40 850, 000 5. 93 5, 500, 000 6. 74 70, 000, 000 7. 85 56, 000 4. 75 260, 000 5. 42 860, 000 5. 93 5, 600, 000 6. 75 80, 000, 000 7. 90 57, 000 4, 76 270, 000 5. 43 870, 000 5. 94 5, 700, 000 6. 76 90, 000, 000 7. 95 58, 000 4. 76 280, 000 5. 45 880, 000 5. 94 5, 800, 000 6. 76 100, 000, 000 8.00 59, 000 4. 77 290, 000 5. 46 890, 000 5. 95 5, 900, 000 6. 77 200, 000, 000 8. 30 60, 000 4. 78 300, 000 5. 48 900, 000 5. 95 6, 000, 000 6. 78 300, 000, 000 8.48 Table to be used in computing logarithmic averages of bacterial counts SECTION 7. THE GRADING OF MILK AND MILK PRODUCTS At least once every 6 months the health officer shall announce the grades oj all milk and milk 'products delivered by all producers or distributors and ultimately consumed within the city oj , or its police jurisdiction. Said grades shall be based upon the following standards, the grading oj milk products being identical with the grading oj milk except that the bacterial standards shall be doubled in the case oj cream, and omitted in the case oj sour cream, and buttermilk. Vitamin D milk shall be only oj grade A or grade B pasteurized, certijied, or grade A raw quality. 36 SECTION 7 The following suggestions should be observed in the announcement of grades: (1) The announcement should contain as a first section the state- ment that the grades of all milk supplies have been determined by the local health department in accordance with the grade specifications of this code. (2) The second section should urge all consumers to purchase milk on the basis of grade; should state that the grades appear on each bottle cap and (where placards are used) are posted in every restaurant, soda fountain, etc.; should state that certified-pasteurized and grade A pasteurized milk are the safest grades of milk and that certified-raw and grade A raw milk are as safe as raw milk can be made short of pasteurization. In addition, consumers should be urged to use only certified-pasteurized or grade A pasteurized if available or high-grade raw milk which has been boiled or home-pasteurized as described in What Every Person Should Know About Milk, copies of which may be obtained from the Public Health Service. (3) The third and last section of the announcement should list the names of the distributors and their grades, in the order of the grades and in the alphabetical order of the distributors. (4) The statement of grades shoidd be limited to the names of the distributors and the grade of their supplies. No details, such as bacterial counts, etc., should be included in the announcement, as they confuse the buying public. For example, if one distributor’s bacterial plate count is given as 20,000 and that of another as 25,000, some customers of the latter will tend to shift to the former, whereas no significant public health distinction exists between the two. The consuming public is not trained to know that bacteriological labora- tory results do not permit of such fine distinctions. Furthermore, when grades are next announced, the positions of the two distributors may be reversed, and a second shift of customers occur, all unjustified by significant quality differences. Such fictitious accuracy in an- nouncing grades tends to give the public the idea that the quality of a given milk supply is not stable. Furthermore, the resulting frequent shifting of customers leads to friction among competitive dairymen, and resentment on the part of the dairy industry toward the health department. (5) The announcement need not include the names of raw milk producers delivering to pasteurization plants, since their milk supplies do not reach the final consumer as individual supplies. CERTIFIED MILK-RAW Certified milk-raw is raw milk which conforms with the requirements of the American Association of Medical Milk Commissions 14 in force 14 See footnote 5, p. 7. SECTION 7: ITEM Ir 37 at the time of production and is produced under the supervision of a medical milk commission and of the State board of health or of the city or county health officer of The health officer should assure himself by frequent inspections and sample examinations that any certified milk produced for sale in his community fully meets the requirements of the American Association of Medical Milk Commissions in force at the time of production, copies of which may be obtained by addressing the American Association of Medical Milk Commissions, 1265 Broadway, New York, N. Y. GRADE A RAW MILK Grade A raw milk is raw milk the average bacterial plate count of which as determined under sections 1 (S) and 6 of this ordinance does not exceed 50,000 per cubic centimeter, or the average direct microscopic count of which does not exceed 60,000 per cubic centimeter if clumps are counted or 200,000 per cubic centimeter if individual organisms are counted, or the average reduction time of which is not less than 8 hours: Provided, That if it is to be pasteurized the corresponding limits shall be 200,000 per cubic centimeter, 200,000 per cubic centimeter, 800,000 per cubic centi- meter, and 6 hours, respectively; and which is produced upon dairy farms conforming with all of the following items of sanitation. A convenient summary of the following sanitation requirements will be found in the dairy farm inspection forms shown in figures 2 and 3. Item lr. Cows, Tuberculosis and Other Diseases Except as provided hereinafter, a tuberculin test of all herds and addi- tions thereto shall be made before any milk therefrom is sold, and at least once every 12 months thereafter, by a licensed veterinarian approved by the State livestock sanitary authority. Said tests shall be made and any reactors disposed of in accordance with the requirements approved by the United States Department of Agriculture, Bureau of Animal Industry 16 for accredited herds. A certificate signed by the veterinarian or attested to by the health officer and filed with the health officer shall be evidence of the above test: Provided, That in modified accredited counties in which the modified accredited area plan is applied to the dairy herds the modified accredited area system approved by the United States Bureau of Animal Industry 16 shall be accepted in lieu of annual testing. Within 16 years after the adoption of this ordinance all milk and milk products consumed raw shall be from herds or additions thereto which have been found free from Bang’s disease, as shown by blood serum tests for agglutinins against Brucella abortus made in a laboratory approved by the health officer. All such herds shall be retested 18 See footnote 5, p. 7. 16 See footnote 7, p. 8. 38 SECTION 7: ITEM Ir at least every 12 months and all reactors removed from the herd. A certificate identifying each animal by number, and signed by the laboratory making the test, shall be evidence of the above test. Cows which show an extensive or entire induration of one or more quarters of the udder upon physical examination, whether secreting abnormal milk or not, shall be permanently excluded from the milking herd. Cows giving bloody, stringy, or otherwise abnormal milk, but with only slight induration of the udder, shall be excluded from the herd until reexamination shows that the milk has become normal. For other diseases such tests and examinations as the health officer may require shall be made at intervals and by methods prescribed by him, and any diseased animals or reactors shall be disposed of as he may require. Public-health reason.—This item is important because tuberculosis is one of the most important diseases of cows transmitted through milk supplies. Park and Krumwiede’s figures indicate that in some regions about one-fourth of all cases of tuberculosis in children under 16 years of age were of bovine origin (Park and Krumwiede, The Relative Importance of the Bovine and Human Types of Tubercle Bacilli in the Different Forms of Tuberculosis, collected studies from the research laboratory, Department of Health of New York City, vol. 7, pp. 88-92, 1912-13). Rosenau states that it is estimated that perhaps 7 percent of all tuberculosis in man is of bovine origin (Rosenau, Preventive Medicine and Hygiene). The organisms of tuberculosis get into the milk either directly from the udder or indirectly through cow manure. Manure may become a source of infection directly in the case of active intestinal tuberculosis, or indirectly in the case of respiratory tuberculosis as a result of coughing up the organisms and swallowing them. The infected manure then reaches the milk by dropping into it from the udder, etc., during milking or otherwise. In addition to the transmission of tuberculosis, it is generally considered that milk supplies may transmit infection to man from infected udders, contagious abortion, running sores, “lumpy jaw,” etc. Bovine mastitis is an inflamatory and, usually, contagious disease of the bovine milk secreting organ. Ordinarily the inciting organism is a streptococcus of bovine origin but the condition may be caused by staphylococci or other organisms. Occasionally cows’ udders become infected with hemolytic streptococci of human origin. When epidemics of scarlet fever or septic sore throat are traced to milk, the inciting organism is of human origin. The toxins of staphylococci and possibly other organisms in milk may cause severe gastroenteritis. Milk from badly inflamed udders is practically always of unsatisfactory sanitary quality. Satisfactory compliance.—The herd must have been tested with tuberculin by a United States accredited veterinarian, or one approved by the State livestock sanitary authority, within 12 months if no reactors were found on the last test, or within 6 months if reactors were found on the last test, except as noted in the ordinance for modi- fied accredited counties. Reactors must have been immediately excluded from the premises and must have been disposed of in accord- ance with accredited herd requirements. A certificate signed by the veterinarian and filed with the health officer is valid evidence of the T B test. The veterinarian must furnish the health officer with a copy of the test charts, describing every animal and giving ear-tag SECTION 7: ITEMS 2r ANI> 3r 39 numbers. Additions to the herd, as well as bulls and heifers, must be tested and reported as required above. Certificates signed by the local inspector to the effect that he has seen an original certificate, and giving the date of the original certificate and the name of the veter- inarian who made the test, shall be valid. The Bureau of Animal Industry of the United States Department of Agriculture and the State livestock board or the State veterinarian will cooperate with the city or county boards of health in testing dairy cattle, provided certain requirements are met. The nature of these requirements can be ascertained from the State veterinarian. The health officer should file his request for cooperative testing with the State veterinarian. He may strengthen his appeal for the testing by enlisting the support of the county agent, farm bureau, board of trade, and civic clubs. Evidence of satisfactory compliance with respect to diseases other than tuberculosis and Bang’s disease shall be based upon such physical examinations supported by such clinical or laboratory tests as may be deemed necessary by the control officials. Diseased animals found at any time shall be removed from the herd and no milk therefrom offered for sale. (Local inspectors should in the regular line of duty be on the lookout for diseased udder conditions.) “Indurations of the udder” means replacement of the normal glan- dular tissue with fibrous tissue. Item 2r. Dairy Barn, Lighting A dairy or milking barn shall he required and in such sections thereoj where cows are milked windows shall be provided and kept clean and so arranged as to insure adequate light properly distributed, and when neces- sary shall be provided with adequate supplementary artificial light. Public-health reason.—Adequate light makes it more likely that the barn will be clean, and that the cows will be milked in a cleanly manner. Satisfactory compliance.—The milking portion of the barn must be provided with windows or other openings sufficient in area and so arranged as to insure adequate light properly distributed. If glazed windows are used they shall be kept clean. For new construction 4 square feet of window space per stanchion is recommended. Adequate artificial lighting must be provided for night milking. The inspector shall consider the requirement of adequate artificial light to be satisfied if the milking portion of the barn is so lighted that cleaning and milking operations can be efficiently performed. Item 3r. Dairy Barn, Air Space and Ventilation Such sections of all dairy barns where cows are kept or milked shall be well ventilated and shall be so arranged as to avoid overcrowding. Public-health reason.—This item is required in order to avoid overcrowding and to insure proper ventilation. 40 SECTION 7: ITEMS 4r AND 4r (a) Satisfactory compliance.—This item shall be deemed to have been satisfied when, in the judgment of the inspector, conditions are such as to result in sufficient fresh air at all times and no overcrowding. Item 4r. Dairy Barn, Floors The floors and gutters oj such parts oj all dairy hams in which cows are milked shall he constructed oj concrete or other approved impervious and easily cleaned material, provided that if the milk is to be pasteurized tight wood may he used, shall he graded to drain properly, and shall be kept clean and in good repair. No horses, pigs, jowl, calves, etc., shall he permitted in parts oj the barn used jor milking. 4r (a), floor construction Public-health reason .—Floors constructed of concrete or other impervious materials can be kept clean more easily than floors constructed of wood, earth, or similar materials, and are therefore more apt to be kept clean. Satisjactory compliance.—-Plans and directions for laying dairy-barn floors may be found in Dairy Farm Improvements, published by the Portland Cement Association, Chicago, 111., or in United States Department of Agriculture Farmers’ Bulletin No. 1342. The floors should preferably be of concrete, but may be of other similarly impervious material. Cork bricks or creosoted wood blocks, so long as these are impervious to water and permit no pooling of liquids or wash-water, are approved. Manure gutters shall be of con- crete. If the milk is to be pasteurized tight wooden floors and gutters may be permitted. Earth floors are not approved because they are not deemed imper- vious. Only such portions of milking-barn floors to which cows have access shall be required to be surfaced with impervious material. Feed alleys are included in this exemption provided that they are floored with tight wood or its equivalent and protected from washings or drainage from other parts of the barn floor. Other portions of the barn shall be separated from the milking portion by railings or partitions. If such other portions of the barn are not kept clean and free of dust and objectionable odors, tight partitions are required; in fact, tight partitions are recommended for all cases. It is recommended, but not required, that feed troughs be of smooth-surfaced concrete in order to facilitate bactericidal treatment when necessary. Although it has become general practice among modern dairymen to build milking-barn floors of concrete, some dairymen still hesitate to take this step be- cause of the fear of possible injury to their cattle. This objection is answered by the experience of the great number of dairymen wTho milk on concrete floors. The danger of injuries is not great enough to counterbalance the many advan- Figure 5.—Satisfactory Type of Milking barn. SECTION 7: ITEMS 4r (b) AND 5r 41 tages of a well-drained, impervious barn floor. The floor should have an un- troweled surface in order to prevent slipping. When necessary to keep the cattle in the milking barn the floors may be bedded in order to prevent discomfort. Concrete floors in barns under construction or reconstruction should have curbs where the floor joins the walls. These are desirable in order to promote cleanliness in the angles of the floor and walls and to avoid rotting of wall sills and studs. Gutters are not technically required under the wording of this section, but they should be urged by the inspector as a means of promoting cleanliness and improving drainage. 4r (b). FLOOR CLEANLINESS Public-health reason.—A clean floor reduces the chances of contamination of the milk or milk pails during milking. The presence of other animals increases uncleanliness. Satisfactory compliance.—This item shall be deemed to have been satisfied if the milking-barn floor is free of accumulations of filth or litter except such as have accumulated since the beginning of the last milking period; provided that the floor must be clean at the beginning of each milking period; and if horses, pigs, fowl, calves, etc., are kept out of the milking barn. When floors of milking barns are bedded, bedding containing more than one milking’s collection of manure shall be considered as equiva- lent to unclean floors. The method of cleaning is immaterial. Dairymen whose barns are provided with water under pressure should scrub the floors after each milking with a stiff-bristled brush. In barns in which water under pressure is not available the floors may be brushed dry and limed. In the latter event care should be exercised to prevent caking of the lime. If clean floors are not maintained by this method the inspector should require cleansing with water. Item 5r. Dairy Barn, Walls and Ceilings The walls and ceilings oj all dairy barns shall be whitewashed once each year or painted once every 2 years, or qftener ij necessary, or finished in an approved manner, and shall be kept clean and in good repair. In case there is a second story above that part oj the barn in which cows are milked, the ceiling shall be tight. Ij the jeed room adjoins the milking space, it shall be separated therejrom by a dust-tight partition and door. No jeed shall be stored in the milking portion oj the barn. Public-health reason.—Whitewashed, painted, or properly finished walls and ceilings encourage cleanliness. Tight ceilings and feed rooms reduce the likeli- hood of dust and trash getting into the milk and thus increasing its bacterial count. Satisjactory compliance.—This item shall be deemed to have been satisfied if the walls and ceilings— (1) Have been whitewashed or finished with cold-water paint once every year or oftener if necessary; or 147074°—40 4 42 SECTION 7: ITEMS Gr AND 6r (a) (2) Have been painted once every 2 years or oftener if necessary; or (3) Have interior surfaces of finished concrete, concrete block, brick, tile, galvanized iron, plaster, or similar material, which may be accepted without painting; joints and rafters of the roof structure shall not be required to be whitewashed or painted, but must be kept clean; the use of wallboard attached to the rafters to make the ceiling tight shall be accepted; and (4) Are in good condition, with ceiling tight if there is a second story above the milking portion of the barn, and with a dust-tight partition, provided with doors, separating the milking space from the feed room. No feed shall be stored in the milking portion of the barn except in covered, dust-tight bins or boxes. It is not required that the barn have four walls extending from the floor to the roof. A shed-type barn shall be approved provided the requirements of item 4r as to animals entering the barn is satisfied. Barns newly constructed of wood shall be required to be painted or whitewashed when completed. Whitewash formula.—'The following formula for whitewash has given satisfac- tion: Unslacked lime pecks. _ 2 Spanish whiting (barium sulphate) pound __ % Salt peck.. 1 Powdered glue pound.. 1 Rice flour do 3 Add water so that it can be applied easily and thoroughly. For full painting and whitewashing instructions, see United States Department of Agriculture Farmers’ Bulletin No. 1452. Item 6r. Dairy Barn, Cow Yard All cow yards shall be graded and drained as well as 'practicable and kept clean. 6r (a). GRADING AND DRAINING OF THE COW YARD Public-health reason.—The cow yard is interpreted to be that enclosed or unenclosed area in which the cows are apt to congregate, approximately adjacent to the barn. This area is, therefore, particularly apt to become filthy with manure droppings, and being nearest the barn, may be a pubhc health menace through the breeding of flies. The grading and drainage of the cow yard as far as prac- ticable are required because wet conditions are conducive to fly breeding, make it difficult to keep manure removed, and make it difficult to keep the cows clean. Satisfactory compliance.—Tins item shall be deemed to have been satisfied— (1) When the cow yard has been graded and drained as well as local conditions will permit. Low places must in all cases be filled in. Approaches to the barn door and to stock tanks should preferably be of concrete. SECTION 7: ITEMS 6r (b) AND 7r 43 (2) When the wastes from the barn and milk room are not allowed to pool in the cow yard. The most satisfactory method of conducting milking-barn wastes and wash water beyond the cow yard limit is the construction of a drain. The drain should preferably be lined with concrete, the, or brick, although a well-kept open earth ditch shall be accepted. Open drains should be recommended because of the danger of frequent clogging of closed drains, unless closed drains of adequate dijameter and slope can be provided. Cow yards which are muddy due to recent rains should not be considered as defective. 6r (b). CLEANLINESS OF THE COW YARD Public-health reason.—If manure and barn sweepings are allowed to accumulate in the cow yard, fly breeding will be promoted, and the cows will, because of their habit of lying down, be more apt to have manure-soiled udders. Satisfactory compliance.—This item shall be deemed to have been satisfied if the cow yard is kept clean. Swine shall not be permitted in the cow yard. “Resting barns” used in connection with milking parlors shall be considered part of the cow yard, and this item as applied to ‘Testing barns” shall be deemed to have been satisfied if the manure droppings are removed or clean bedding is added at sufficiently frequent intervals to prevent the soiling of cows’ udders and flanks and the breeding of flies. Item 7r. Manure Disposal All manure shall he removed and stored or disposed of in such manner as best to prevent the breeding of flies therein or the access of cows to piles thereof. Public-health reason.—Improper manure disposalinduces the breeding of flies, which are considered capable of transmitting infection to milk or milk utensils. Satisfactory compliance.—This item shall be deemed to have been satisfied when the manure is— (1) Spread upon the fields; or (2) Stored for not more than 4 days in a pile on the ground surface and then spread upon the field; or (3) Stored for not more than 7 days in an impervious floored bin or upon an impervious curbed platform, and then spread or stored in a tight, screened, and trapped manure shed; or (4) Fly breeding is minimized by methods equivalent to the fol- lowing recommendations of the United States Department of Agri- culture, Bureau of Dairying, Milk Inspector Letter No. 104, May 1926: Any program to eradicate flies from dairies should begin with the elimination of breeding places. The premises should be cleared of piles of manure and other refuse, such as spoiled silage and accumulations of wet and decaying hay and straw. Even with the utmost care flies cannot be entirely prevented from breed- 44 SECTION 7: ITEM 7r ing, and it is necessary to destroy those which do appear from undetected breed- ing places and the premises of neighbors. In carrying on this work, traps prop- erly constructed and baited and the judicious use of sprays will be found helpful and not exorbitantly expensive. The baited traps are used for catching the flies which do not bite but get their nourishment from foods they can suck through their elongated mouth parts. Most of these are the common houseflies. The spray is used to kill or repel the biting type of flies that live on blood, which they obtain by piercing the skins of animals. Stable and horn flies are examples of this type. Last year the Bureau of Dairying, on its experimental farm at Beltsville, Md., with the cooperation of the Bureau of Entomology, made effective use of the fly- fighting measures outlined above. The premises were kept as free as possible from accumulations of manure. Box stalls were cleaned and scraped regularly. As a rule, manure was not allowed to accumulate near the buildings for more than 3 or 4 days, and an effort was made to have the immediate premises entirely freed from accumulations of manure at least once each week. Cylindrical traps like those described in Farmers’ Bulletin 734 were set as soon as the first flies appeared. They were baited with blackstrap molasses from sugarcane diluted with 3 or 4 parts of water. The bait was removed once a week and the traps emptied when the accumulation of dead flies was so great as to reduce seriously the light under the trap. Before empt57ing the traps the living flies were killed by steaming the traps for about a minute in a steam sterilizer. During the season the 10 traps used caught 86 gallons, or approximately a half billion flies. The milk room was practically free from flies throughout the whole season. In order to protect the cattle as much as possible from horn and stable flies a spray was used. It was thought best to apply a spray which would kill the flies rather than merely repel them. A good killing spray may be made by suspending 5-10 pounds of unground, half-closed pyrethrum flowers (inclosed in a double-thickness cheesecloth bag) in a mixture of 9 gallons of kerosene and 4 quarts of fuel oil of 28-32 gravity. The mixture should stand 24 hours before being used. It may not kill all the flies immediately, but many flies that are hit will fly away and eventually die. Fuel oil is the ordinary low-grade oil that is burned in furnaces for heating and usually can be bought from fuel dealers. The “28-32 gravity” does not mean “specific gravity,” but is a commercial term used in the oil business. If 28-32 oil is not available, use any furnace oil. Lubricating oils, including waste oils from engines, should not be used. When only small quantities of spraj7 are required, concen- trated pyrethrum extracts may be bought. These need only the addition of kerosene and fuel oil to make them effective. To apply this extract an air-pressure sprayer was used which held about 1 gallon and could easily be operated with one hand. In spraying for horn flies an attempt was made to catch them in a cloud of vapor as they swarmed up after the first spray struck them, and this was very effective. They were easily killed by the pyrethrum extract. In applying this spray, a nozzle which will produce a very fine vapor should be used. This is facilitated by using plenty of pressure. In spraying for stable flies, which are in most cases found sucking blood from the cows’ legs, the spray was shot directly on them, usually with telling effect. Since the major part of the spray is kerosene, care was taken not to cover the cattle with it unnecessarily, and they were not curried or brushed, or turned out in the hot sun immediately after being sprayed. By observing these precautions no trouble was experienced from blistering. Although in both seasons the horn flies had appeared in considerable numbers before the spray was used, their numbers were appreciably reduced after a week of daily spraying, and they were easily kept under control the rest of the season. SECTION 7: ITEMS 8r AND 8r (a) 45 Requirements (1) to (4) shall apply only during the fly-breeding season. Manure, if stored in a pile, shall be stored in such a way as to be inaccessible to the cows. Item 8r. Milk House or Room, Construction There shall he provided a milk house or milk room in which the cooling, handling, and storing of milk and milk products and the washing, bac- tericidal treatment, and storing of milk containers and utensils shall be done, (a) The milk house or room shall be provided with a tight floor constructed of concrete or other impervious material, in good repair, and graded to provide proper drainage. (h) It shall have walls and ceilings of such construction as to permit easy cleaning, and shall be well painted or finished in an approved manner, (c) It shall be well lighted and ventilated. (d) It shall have all openings effectively screened including outward-opening, self-closing doors, unless other effective means are provided to prevent the entrance of flies, (e) It shall he used for no other purposes than those specified above except as may be approved by the health officer; shall not open directly into a stable or into any room used or domestic purposes; shall, unless the milk is to be pasteurized, have water piped into it; shall be provided with adequate facilities for the heating of water for the cleaning of utensils; shall be equipped with two- compartment stationary wash and rinse vats, except that in the case of retail raw milk, if chlorine is employed as the principal bactericidal treatment, the three-compartment type must be used; and shall, unless the milk is to be pasteurized, be partitioned to separate the handling of milk and the storage of cleansed utensils from the cleaning and other operations, which shall be so located and conducted as to prevent any contamination of the milk or of cleaned equipment. 8r (a), floors Public-health reason.—A well-drained concrete or other impervious floor pro- motes cleanliness. Satisfactory compliance.—This item shall be deemed to have been satisfied when the floor consists of concrete, brick, tile, asphalt- macadam, or other composition material laid so as to be impervious and to drain properly. Drain pipes should be carefully set before the floor is laid. A grade of one-fourth to one-half inch per foot gives ample floor drainage. The finish of the floor should be as smooth as possible, and the junc- tion of the floors and walls should be curbed and the joints rounded to avoid angles for collecting and holding dirt. If the milk house is of frame construction, all walls (including partitions) should be made of the floor material up to a height of 10 or 12 inches. 46 SECTION 7: ITEM 8r (a) If the milk house, including the floor, was in existence when this ordinance was passed, a tight floor of tongue-and-groove flooring, See Code It-Omit this J window in J small milk house Cal met ■Can rack Cabinet' Vat for rinsing and bactericidal freafment ■ Sasohoe or other heater. If chlorine used piece heater under wash vat. ( /2'-0" Surface cooler, desirable for rapid cooling of milk N Drain Wash vat Insulated cooling tank (See Code) Water tine Concrete platform &-0" x 6'-0" Raw-to-plant dairy. Water hne Boiler Enclosed \ or screened' boiler shed Steam line Space tor compressor or tank for brine or ice water Chhri ie vat Utensil add bottle rack Rinse vat Brine pump l2'-0" Dram \Cabinet Cabinet Drain Bottler Enclosed Wash vat Cooler Steam chest Refrigerator m See Code From barn Concrete loading and unloading drive. Retail raw dairy. Figure 6.—Suggested milk-house plans for raw-to-plant dairy and tor retail raw dairy. Notes.—Floors slope % inch in 1 foot toward drains. Walls concreted to at least 12 inches above floor level, and joints rounded. Doors and windows screened with 16-mesh wire. Doors self-closing. Total window and glazed-door area to be at least 10 percent of floor area. In retail raw dairy plan, if dry heat from a gasoline or electric heater is used in bactericidal chest, same heater may be used under wash vat, thus eliminating steam boiler. Ordinance does not require both chlorine and heat treatment of utensils. rubber composition, or sheet metal which has been painted or other- wise treated to make it waterproof, may be taken by the inspector to SECTION 7: ITEMS 8r (b) AND 8r (c) 47 comply with the specifications for the production of grade A raw milk antil it needs repairs, at which time it must be covered or replaced with surfacing satisfying the previous specifications of this item. Milk-house floors of brick or concrete in which depressions have been worn so that liquids stand in them are unsatisfactory. Smooth floors, the drainage of which is not good, are unsatisfactory. Such conditions can usually be remedied by a new covering of rich cement or fine-aggregate concrete, preferably at least 2 inches thick to avoid frequent repairs. 8r (b). WALLS AND CEILING Public-health reason.—Construction which permits easy cleaning promotes cleanliness. Satisfactory compliance.—This item shall be deemed to have been satisfied when all parts of the walls and ceiling, except light openings, are in good repair and composed of— (1) Smooth-dressed lumber, sheet metal, or plaster board, well painted with washable paint; or (2) Tile, cement blocks, bricks, concrete, or cement plaster, provided that the surfaces and joints are smooth. The milk room should not be required to be ceiled overhead unless flies cannot otherwise be kept out, as in the case of corrugated-metal roofing, where openings under corrugations cannot easily be fly- proofed, or unless the roof construction is such that the underside cannot easily be kept clean and free of cobwebs. The inside walls of the milk room may be approved unsheathed, provided the inside surfaces of the outer sheathing and all framing surfaces are smooth-dressed and painted. This interpretation applies to partitions also. 8r (c). LIGHTING AND VENTILATION Public-health reason.—Ample light promotes cleanliness, and proper ventilation reduces likelihood of odors. Satisfactory compliance.—This item shall be deemed to have been satisfied if the window space is not less than 10 percent of the floor area and light is reasonably evenly distributed, and if the milk house is adequately ventilated in the judgment of the inspector. Milk houses in dusty locations shall be required to have glazed windows, which shall be kept closed during dusty weather. Artificial lighting is also important. The milk house must be well lighted for periods when there is not sufficient natural light. The inspector shall consider the milk house to be adequately provided with artificial light if it is equipped with at least one 25-watt electric light or its equivalent for each 100 square feet of floor area, reasonably evenly distributed. An ordinary 1-inch-wide flat-wick oil lamp in 48 SECTION 7: ITEM 8r (c) Clearance to prevent binding Figure 7.—Home-made screen door. (U. S. P. H. S. screen-door model2.) , „ . , , , Schedule of Operations 1. Cut frame members as shown in sketch A. 2. Attach cover plates. All nails should clinch. Sketch B. S. over. Insert V2- by 5-inch corrugated fasteners across joints to stiffen. Tack on screen. Two rows of tacks at bottom. 4. Nail cover plates oyer screen. Clinch nails. Sketch D. 5. Turn door screen side down and attach hinges and hanging strip. Sketch E. 0. Attach door to house to overlap opening. Sketch F. Put 1- by 1-inch facing strips along top and open side KynTninP dru.r for trood fit ' 3"loose pin butt hinges / row tacks on sides, top, and cross rails, 2 rows on bottom 16-mesh galvanized nine screen Cross-rail plates & per door Top plates 4 per door Bottom plates 4 per door Plates of 24-gauge galvanized steel. P/olCcS />/ "facing applied after door is hung 49 SECTION 7: ITEMS 8r (d) AND 8r (e) good condition shall be considered the approximate equivalent of one 25-watt electric light. A gasoline or gas mantel lamp in good condition shall be considered the equivalent of four 25-watt electric lights. 8r (d). SCREENING Public-health reason.—Effective screening tends to prevent the presence of flies, which are a public-health menace. Flies may infect the milk with disease germs, which may multiply and become sufficiently numerous to spread disease to the consumers. Satisfactory compliance.—This item shall be deemed to have been satisfied if all openings are effectively screened whenever flies are evi- dent and outer doors open outward and are self-closing, unless other effective means are provided to prevent the entrance of flies. Broken, torn, or poorly fitted screens shall not be accepted as satis- factory compliance. Fly exclusion can be made more effective when screen doors open outward and are provided with closing devices, such as spring hinge, pulley and weight, coil spring, or similar measures. Poorly fitting doors can be provided with flaps of canvas, linoleum, or other material. A frequently overlooked entrance for the flies is an open drain through the wall of the milk house. All such openings need to be properly screened or provided with flaps. Screen cloth tacked on the outside of the window frames, so as to cover the openings completely, shall be approved. If the screens are exposed to stress of any kind, light bars of wood across them will prevent breaks or tears. Screen cloth coarser than 16-mesh to the inch shall not be used. Screen doors to fit standard door frames may be purchased in most hardware stores. The screen cloth of such doors should be protected by strips of wood or by a piece of hardware cloth placed across the bottom panel, and at the level where the hands or elbows are generally placed in opening the door. Screened milk-house extensions used for storage of utensils shall be approved as part of the milk house if provided with a tight roof and not exposed to dust. If such extensions are exposed to dust they shall be made dust proof. 8r (e). MISCELLANEOUS REQUIREMENTS When milk or milk utensils are handled in a room used for sleeping or domestic purposes or which opens directly into a room so used, the milk is apt to be exposed to infection from persons other than regularly examined milk handlers. The milk house or room must, in order to comply with this item, be a separate room used for no other purpose, except as may be per- mitted by the health officer, than the cooling, handling, and storage 50 SECTION 7: ITEM 8r (e) of milk and milk products and the cleaning, storage, and bactericidal treatment of equipment; and these operations may not be conducted elsewhere except as subsequently noted. The health officer should permit the handling of no other products in the milk room which would be likely to create a public health hazard. Permission to handle other products should be provisional and subject to revocation if found objectionable. The milk barn is usually infested with some flies. If the milk room opens directly into the barn, so that a door is the only barrier between it and the barn, flies are certain to enter the milk room in larger numbers. When the milk house or straining room is a part of or attached to the barn or dwelling, this part of item 8r shall be deemed to have been satisfied if there is an outside entrance but no entrance through the partition wall, or, if entered from the barn, the entrance is through self-closing doors having a vestibule between them and so arranged that both doors will not be open at the same time. Pouring milk into conductors which are protected or passing the pails of milk through self-closing openings not exceeding 4 square feet into the milk house will be considered satisfactory compliance. The factors and conditions which should determine the location of the milk house are-— (1) Availability of water. (2) Transportation of every bucketful of milk from the barn. (3) Drainage. Each milk house shall be provided with adequate facilities for the heating of water for the cleansing of utensils. The piping of water into the milk house shall be required, unless the milk is to be pas- teurized. All milk houses shall be equipped with stationary wash and rinse vats having at least two compartments, one for washing and the other for rinsing and bactericidal treatment. Both compartments shall be of sufficient size to hold the largest milk can used. These require- ments apply to both grade A and grade B raw milk dairies and to both retail raw and raw-to-plant dairies. However, grades A and B retail raw milk dairies which employ chlorine as the principal bac- tericidal treatment must use a stationary three-compartment vat, or an equivalent combination of vats, the first compartment for washing, the second for plain rinsing, and the third for chlorine immersion, thus preventing the rapid loss of strength of the chlorine solution by organic matter and washing compound carried over from the washing compartment. The waste water from the washing of utensils and the scrubbing of the milk house must be led away, and the surroundings of the milk room should be clean and dry. For these reasons the milk house should preferably be located where the natural drainage is Figure 8.—Small-Mouth Milking Pail of Approved Design. Figure 9.—Exterior of Milk house. SECTION 7: ITEM 9r 51 good. Wastes from the milk room shall he disposed of as indicated for barn wastes under item 6r (a). The rooms in which milk or milk products are handled and cleansed utensils are stored shall be partitioned from rooms in which other processes are conducted, but this requirement shall not apply to the production of milk for pasteurization. Such partitions shall be solid to a sufficient height to intercept splash, but the upper portion may be solid, glazed, or screened so as to be flytight. The partition shall be provided with self-closing doors. For existing milk rooms this partitioning requirement may be waived, provided the room is obvi- ously large enough so as to preclude contamination of the milk or cleansed utensils from the washing operations. The milk inspector may be guided by the following suggested ap- proximate milk-house dimensions, exclusive of any space for pouring platform, boiler, compressor, or brine tank. Suggested floor space of milk house Milk output in Existing milk houses Future milk houses gallons Retail raw Raw-to-plant Retail raw Raw-to-plant Feet 12 by 14 Feet 10 by 8. _ Feel 12 by 18 Feet 12 by 10. 12 by 12. 12 by 14. 12 by 16. 20 to 50 12 by 16 10 by 10 12 by 20 50 to 100_ 12 by 18 10 by 12 12 by 22 Over 100 12 by 20 10 by 14 12 by 24 See accompanying suggested designs, and also Farmers’ Bulletin No. 1214. Item 9r. Milk House or Room, Cleanliness and Flies The floors, walls, ceilings, and equipment oj the milk house or room shall he kept clean at all times. All means necessary for the elimination of flies shall be used. Public-health reason.—Cleanliness and freedom from flies in the milk room reduce the likelihood of contamination of the milk. Satisfactory compliance.—This item shall be deemed to have been satisfied if— (1) The floors, walls, windows, shelves, tables, and equipment are clean. (2) The milk room is free of trash and articles not used in milk- room work, such as empty cap cartons, pasteboard boxes, old papers, feed sacks, broken crates or bottles, etc. (3) Very few or no flies are present. The milk house floors should be flushed and swept immediately after the operations incidental to each milking are completed. Tables should be scrubbed daily. Unless the boards of table tops are tight fitting they should be separated 52 SECTION 7: ITEM 10r by spaces at least three-eighths inch wide. The walls and ceiling should be flushed down as often as necessary. Accumulations of rubbish have no place in the milk house and should be removed. The washing vat and its surroundings should receive careful inspection. Coagulated grease is often permitted to accumulate in corners and crevices, and especially between the vat and the wall. The bottle brush and shaft are some- times badly in need of cleaning. Some flies inevitably enter the milk house in spite of good screening. These should be killed daily by means of flypaper, fly traps, or fly-killing sprays or powders or other means. This item does not specifically forbid the location of gas engines in the milk room, but experience has indicated that it is extremely difficult to keep clean those milk rooms in which gas engines are located. There are also the disad- vantages of heat and odor. The inspector should, therefore, advise against this practice, because if unclcanliness is later observed by him he will be obliged to report a violation of this requirement and the dairyman may be forced to re- locate his machinery in order to regain his grade. Item lOr. Toilet Every dairy farm shall be provided with one or more sanitary toilets conveniently located and properly constructed, operated, and maintained, so that the waste is inaccessible to flies and does not pollute the surface soil or contaminate any water supply. Public-health reason.—The organisms of typhoid fever, dysentery, and colitis are present in the body wastes of persons sick with these diseases. In the case of typhoid fever well persons (carriers) may discharge the organism in their body wastes. If a toilet is not fly tight and so constructed as to prevent over- flow, infection may be carried from the excreta to the milk by flies or through the pollution of water supplies or streams in which the cows wade. Satisfactory compliance.—This item shall be deemed to have been satisfied if— (1) There is one or more flush toilets connected to a sewer system or to a residential sewage-disposal plant and constructed and operated in accordance with plans and instructions of the State board of health; or (2) A chemical toilet or pit privy or other type of privy is provided, constructed and operated in accordance with plans and instructions of the State board of health in those States permitting the use of these types of toilets; and (3) There is no evidence of human defecation or urination about the dairy premises except in the toilets provided for these purposes. Provided further, That (1) and (2) shall include at least the follow- ing minimum standards: A. Flush toilets.—At dairy farms provided with water under pres- sure, flush toilets are preferable, and their installation shall conform to the local or State plumbing regulations, or in the absence of these, to good plumbing practice which shall be interpreted to mean (a) water SECTION 7: ITEM lOr 53 pressure at all times sufficient to fill the toilet reservoir; (b) toilet bowl of nonabsorbent material, rim-flush, properly vented and trapped, and with tight joints; (c) toilet placed in a well lighted and ventilated room which does not open directly into the milk room; (d) fixtures protected against freezing. Satisfactory disposal of the effluent from such toilets should prefer- ably be into a sanitary sewer system, otherwise treatment in a septic tank should be required and the effluent discharged into the soil. If proper soil is not available, the effluent shall be disposed of in accordance with the rules of the State board of health. Plans for septic tanks and disposal fields are usually furnished by the State board of health or else inquiries directed there are referred to sources from which such plans may be obtained. The following shall be considered defects in flush-toilet installations: (a) Insufficient water pressure or volume; (b) leaky plumbing; (c) clogged sewers as evidenced by overflowing toilet bowl; (d) broken tile lines or clogged disposal field; (e) dairy cows having access to the effluent below the sewer or disposal field discharge; (/) the effluent coming to the surface of the ground.in the absorption field; (g) toilet- room floor soaked with urine or other discharges; (h) offensive odors or other evidence of lack of cleanliness. B. Chemical toilets.—In areas where pit toilets might menace water supplies, or where a sufficient volume of water for the operation of flush toilets is not available, and where there is no statute or ordi- nance prohibiting its installation, the chemical toilet may be accepted, provided it (a) has a receiving tank of acid-resisting material with an opening easily accessible for cleaning; (b) has a bowl of nonabsorb- ent materials sufficiently elevated above the receiving basin to avoid splashing the user; (c) has the tank and bowl vented with at least a 3-inch screened pipe, preferably of cast iron, which extends at least 2 feet above the roof line; (d) has the tank charged at proper intervals with chemicals of a bactericidal nature and concentration; (e) is placed in a well lighted and ventilated room which does not open directly into the milk room; (J) has an effective method of final dis- posal, including burning, burial, or leaching vat or cesspool where such cesspool will not endanger any water supply. The following shall be considered defects in a chemical toilet installation: (a) Violation of any of the above requirements; (6) dis- agreeable odors indicating too infrequent charging with chemicals, or inadequate concentration of chemicals in the charge; (c) evidence of improper disposal of the tank contents; and (d) lack of cleanliness in the toilet compartment and room. C. Pit toilets.—For satisfactory compliance the following specifica- tions shall apply: 54 SECTION 7: ITEM lOr (a) Location.—Pit toilets shall not be installed in cavernous or loosely stratified formations, nor in the close proximity of shallow wells. The location of the pit shall be consistent with the require- Figure 10.—Suggested wood-floor wood-riser pit privy with floor constructed on sills independent of curbing. (From Supplement No. 108, P. H. Reports.) ments of item Hr. The pit should preferably be at least 50 feet distant from any well, spring, or other source of domestic water supply and if possible upon ground sloping downward from the water supply. SECTION 7: ITEM lOr 55 Distances of less than 50 feet should be permitted only upon the approval of the health authority having jurisdiction. (b) The pit.—The pit shall have an original minimum capacity of not less than 60 cubic feet and shall be so excavated that the cribbing, ■4* VENTILATION SPACE Figure 11.—Suggested concrete-floor concrete riser pit privy. (Revised Type No. IV of Supplement No. 108, P. H. Reports.) when inserted, shall make a firm, uniform contact with the earth walls on all sides. (c) Pit cribbing.—The pit cribbing shall extend to the full depth of the pit except in rock formation or in very tight soil in which cases the lower section of the cribbing may be omitted. (d) Pit curbing.—In case of concrete or metal-slab privies, an addi- tional collar of reinforced concrete shall be constructed around and 56 SECTION 7: ITEM lOr just outside the top of the pit cribbing on which to set the slab. This collar shall be at least 3 inches wide and extend down at least 4 inches into firm earth. In the case of wood-slab privies, if such a concrete collar is not constructed, there shall be constructed in lieu thereof a mud sill of at least 2 by 4 inches material around and just outside the top of the pit cribbing. This sill shall be at least as long and as wide as the privy floor or pit cover and shall be set on well-tamped earth. (e) Pit mound.—An earth mound shall be banked by tamping the excavated earth in layers around the pit curbing and level with the top of the curbing for a distance of not less than 18 inches, thence outward to meet the surrounding ground surface with a slope not greater than 1 in 3. (/) Seat riser.—The bench or seat riser shall have an inside clearance of not less than 18 inches to the front and rear walls and not less than 12 inches to the side walls. The top of the seat shall be not less than 12 nor more than 16 inches from the floor. The seat riser shall be so constructed and bonded with the floor as to prevent seepage through the riser upon the floor. (g) Seat cover.—The seat opening shall be covered with a lid, hinged so as to provide a clearance of not less than 3 inches horizontally between the back of the seat opening and lid when raised. The lid shall be so constructed and installed that when closed it will exclude flies. (h) Vent pipe.—The pit shall be vented from the riser to a point outside the building by a flue or vent pipe having a cross-sectional area of not less than 7 square inches. The joints shall be tight and the opening screened with 16-mesh copper screen wire. (i) Floor and riser.—The floor and riser shall be built of impervious material or tongue-and-grooved lumber, in a manner to exclude flies. The floor and bench, or riser, for a single unit shall cover an area of at least 16 square feet. (j) Superstructure.—The house shall be rigidly constructed and shall provide privacy and protection • from the elements. Except where climatic conditions prohibit, the building shall be ventilated by leaving a 4-inch opening at the top of the walls just beneath the roof. The building should preferably be covered with a single-plane roof having a pitch of 1 in 4 and with an overhang of not less than 5 inches front, 13 inches back, and 9 inches on each side, with a facing board not less than 4 inches wide extending around the entire margin of the roof. (k) Drain hoard.—In order to deflect rainfall from the rear of the house foundation a drain board at least 30 inches wide shall be placed at an angle of approximately 45° at the rear base of the building and in such manner as to extend beyond the edge of the roof; or, in lieu SECTION 7: ITEM Hr 57 thereof, the roof may be provided with a gutter with the discharge end extending not less than 18 inches beyond the edge of the roof. (I) Maintenance and operation.—The following shall be considered defects in pit-toilet installations: (a) Evidence of caving around the edges of the pit; (6) signs of overflow or other evidence that the pit is full; (c) seat covers open; (d) broken, perforated, or unscreened vent pipe; (e) uncleanliness of any kind in the toilet building; (/) toilet room opening directly into milk room; and (g) evidence of light enter- ing pit except through seat when seat cover is raised. Item Hr. Water Supply The water supply jor the milk room and dairy barn shall he properly located, constructed, and operated, and shall he easily accessible, adequate, and of a safe, sanitary quality. Public-health reason.—A dairy farm water supply should be accessible so as to encourage its use in cleansing operations; it should be adequate so that cleansing and rinsing will be thorough; and it should be of safe, sanitary quality in order to avoid the infection of milk utensils. A slightly polluted water supply used in the rinsing of dairy utensils and con- tainers may be far more dangerous than a similar water supply used for drinking purposes only. Bacteria grow much faster in milk than in water, and the severity of an attack of a given disease depends largely upon the size of the dose of disease germs taken into the system. Therefore, a small number of disease organisms consumed in a glass of water from a slightly polluted well may possibly result in no harm, but if left in a milk vessel which has been rinsed with the water may, after several hours growth in the milk, result in a case of disease. Satisfactory compliance.—This item shall be deemed to have been satisfied— (1) When the water supply is easily accessible to the milk house and the dairy barn. (2) When the water supply is, in the judgment of the inspector, adequate in quantity to promote cleanliness. (3) When no surface or cistern water supply is used except under conditions approved by the State board of health. (4) When the source of water supply is a public water supply approved by the State board of health, or a spring, dug well, driven well, bored well, or drilled well which complies with the following specifications; provided that items (c), (J), and (j) shall be required only for water-supply structures which are installed subsequent to the first inspection based upon these requirements. (5) When there is no connection between the safe water supply and an unsafe water source through which it is possible to contaminate the safe water supply. At least one inspection shall be made each grading period to deter- mine whether the location, construction, and operation of the supply 147674°—40 5 58 SECTION 7: ITEM Hr comply with the specifications which follow. Bacteriological results on samples of water shall comply with the United States Treasury standards for drinking water. (a) Privies, etc., near wells.—Every well or spring shall be located in such manner that neither underground nor surface contamination Ditch around spring fa drain surface water. Demovable fop with overlapping sides. Stuffing box- SECTION SHOWING GENERAL METHOD OF PROTECTING SPR.IN6 SPRING WITH PUMP Sealed joint CONCRETE PLATFORM' SLOPED TO DRAIN AWAY FROM PUMP—*. 5«< Pcta! I A Mete! casing at ■ least lo feet long Driven pipe -Wellpoint DRIVEN WELL Figure 12.—Spring and well designs. DRILLED WELL from any cesspool, privy, or other possible source of pollution can reach such water supply. The horizontal distance from any such pos- sible source of pollution shall be not less than 50 feet, except as pro- vided under (b). If bacteriological examinations or other evidence indicate pollution, the distance shall be increased or the location of the water supply changed to meet these specifications. SECTION 7: ITEM Hr 59 (b) Sewers near wells.—No floor drain, soil pipe, main drain, or other pipe wliich is directly connected to a storm or sanitary sewer, or through which water or sewage from any source may back up, shall be located nearer than 10 feet to any well. All pipes and drains or parts thereof through which sewage or waste water flows, or into which sewage or waste water may back up, which are located within 50 feet Tbp nsinlbrclng No 9 wire S’4 centers both wags - bend wires up m manhole neck. One-piece recessed pump base Pump mounting see Detail A'--*. Manhole - see DetailB Slope jr per ft .Original ground level Section ofpipe cast in top for pump opening. Casing on drilled wells. y or casing projects / into pump hasp -Double bncknall with 2‘'space filled with rmrfar-Dack/111 with concrete O’concrete waif -/O' minimum DETAIL A Section Snow/no Punp Mountino roe Duo oa Dkjued Wells Drop pipe 7 Open Joints j sibne or bncM Not /ess than T Top of well casing Top of foundation F/ooi—1 Not less [f~T thant" SECTION OF DUG WELL I Showing two types of apprcMui\ \ wall construction J IVell casing Manhole cover reinforcing No.9 wire (&> 4-" centers both ways. U bolts cast in cone rets for lockjnq ewer in place with chain , DETAIL B Section Showing Manhole Construction Figure 13.—Spring and well designs.—Continued, VERTICAL TURBINE PUMP of any such water supply or more than 10 feet from any well, shall be constructed of cast-iron pipe with leaded joints. (c) Sewers near water lines.—No water pipe shall be closer than 10 feet, measured horizontally, to any sewer or drain which may at any time contain polluted water, provided that water pipes and sewers or drains may cross each other at distances less than 10 feet if the water pipe is above the sewer or drain, and if such parts of the sewer or drain lying within 10 feet horizontally of the water pipe are constructed of cast-iron pipe with leaded joints. (id) Leakage from toilets and sewers.—No toilet, sewer, soil pipe, or drain shall be located over or where leakage therefrom can reach any water storage basin, reservoir, source of water supply, or pump room. 60 SECTION 7: ITEM Hr (A) FOR SINGLE TUBULAR WELLS WITHOUT UNDERGROUND DIS- CHARGE LINES. CYLINDER MAY BE RAISED FOR REPAIRS. (B) FOR SINGLE DROP WELL WITH COMPENSATING PLUNGER OF SAME DIAMETER AS DROP PIPE. CHECK AND PLUNGERS MAY BE RAISED FOR REPAIRS. PUMP /WELL PACKER VENT PlPE-v /COMPENSATING PLUNGER TO ELEVATED TANK • .GRAVEL POCKET ~ >t,LOWER cylinder and _T CHECK VALVE (C) FOR SINGLE DROP WELL WITH COMPENSATING PLUNGER REDUCED IN DIAMETER (THUS REDUCING UP- WARD THRUST, TO AVOID BUCKLING WINDMILL ROD.) CHECK AND PLUNG- ERS MAY BE RAISED FOR REPAIRS. (D) FOR WELL WITH DROP PIPE AND CASING AND EXPANDED LOWER CYL- INDER. SPECIAL WITH- DRAWABLE CASTING USED IN CASING SO THAT DROP PIPE AND EXPAND- ED CYLINDER MAY BE RAISED FOR REPAIRS. Figure 14.—Well designs for elimination of frost pits. SECTION 7: ITEM Hr 61 (e) Pits near water supply.—There shall be no pit or unfilled space below ground surface level, any part of which is within 10 feet of such water supply. {f) Well casing or lining.—All that part of the suction pipe or drop pipe of any well within 10 feet of and below the ground surface shall be (E) FOR WELL WITH DROP PIPE AND CASING AND LOWER CYLINDER NOT LARGER THAN DROP PIPE. DROP PIPE SUPPORTED FROM FLANGES SCREWED TO CASING. CHECK AND PLUNGERS MAY BE RAISED FOR RE- PAIRS. r- ~ ~ 1 Lower cylinder *nd c/KCk ***** (F) SAME AS (E), EXCEPT SHOWS METH- OD OF APPLYING FLANGES TO WELL CASING WHERE CASING IS BATTERED. NOTES ON FIGS. 11 AND 12 Type (A) is without underground discharge, (B) to (G) with underground discharge. Types (A), (B), (C) not adaptable to locations where ground water table is above frost line. Drain hole in (A) and (D) and junction of vent pipe with well in (B), (C), (E), and (F) should be located below frost line. Highest point at which ground water may enter well should be at least 10 feet below surface of ground, as at perforations in casing in (A), lower end of vent pipe in (B) and (C). G) ALTERNATE TO METHOD (E) USING STUFFING BOX. CHECK AND PLUNG- ERS MAY BE RAISED FOR REPAIRS. Figure 15.—Well designs for elimination of frost pits—Continued. surrounded by a water-tight casing pipe extending above the ground, platform, or floor surface, as the case may be, and covered at the top as herein provided. If a well has a lower casing disconnected from the upper casing required as aforesaid, such lower casing shall be cut 62 SECTION 7: ITEM Ur off at least 10 feet below the ground surface, and the top of the casing shall be closed with a suitable watertight cover and shall be covered with a compact earth fill so that there shall be no depression at the ground surface above the casing top: Provided, That a dug well, in lieu of such casing pipe, may be provided with a substantial water- tight lining of concrete, vitrified tile with outer concrete lining, or other suitable material. Such lining shall extend down for a distance of at least 10 feet and shall extend up to the well platform or pump room floor with a watertight connection. In such case the platform or floor shall have a suitable sleeve pipe surrounding the suction pipe or drop pipe and projecting above as herein provided for a casing pipe. (g) Cover or floor.—Every well, spring, or other structure used as a source of water, or for the storage of water, shall be provided with a watertight cover or pump room floor constructed of concrete or similarly impervious material so as to provide proper drainage from the cover or floor and so as to prevent contamination of the water supply. Such cover or floor shall be constructed so that there shall be no copings, parapets, or other features which may prevent proper drainage, or by which water can be held on the cover. Well casings shall project at least 6 inches above the top of this cover or floor, except as noted in (A), and the cover or floor shall slope away from a well casing or suction pipe in all directions, and shall be at least 6 inches above the ground surface at the outside edges. (A) Pump head and base.-—Every hand-operated pump shall have the pump head closed by a stuffing box or other suitable device to exclude contamination from the water chamber. The pump base shall be of solid one-piece recessed type of sufficient diameter and depth to admit the well casing as hereinafter provided. The top of the casing of every well equipped with such a pump shall project into the base of the pump at least 1 inch above the bottom thereof, and at least 1 inch above the level of the platform on which the pump rests. (i) Power-pump base.—Every power pump shall have a solid, watertight metal base without openings, to form a cover for the well, recessed to admit the well casing, and the well casing shall project into the base at least 1 inch above the bottom thereof, and at least 1 inch above the level of the foundation on which the pump rests, which in turn shall be at least 5 inches above the top of the cover or floor, or in lieu of such base a separate watertight metal cover into which the casing projects in like manner may be provided: Provided, That the base or cover may have an air vent constructed as herein- after prescribed. (j) Drainage.—No wellhead, well casing, pump, pumping machinery, valve connected with the suction pump, or exposed suction pipe shall be located in any pit, room, or space extending below ground level, or in any room or space above the ground which is walled in or other- SECTION 7: ITEM Hr 63 wise enclosed so that it does not have free drainage by gravity to the surface of the ground: Provided, That this shall not apply to a dug well properly constructed, lined, and covered as herein prescribed. (k) Manholes.—Manholes may be provided on dug wells, reservoirs, tanks, and other similar features of water supplies. Every such man- hole shall be fitted with a watertight collar or frame having edges which project at least 2 inches above the level of the surrounding surface, and shall be provided with a solid watertight cover having edges which overlap and project downward at least 2 inches around the outside of the frame. The cover shall be kept locked at all times except when necessary to open the manhole. (l) Vent openings.—Any reservoir, well, tank, or other structure containing water for any such water supply may be provided with vents, overflows, or water-level control gages, which shall be con- structed so as to prevent the entrance of birds, insects, dust, rain, snow, or other contaminating material. Openings on vents shall be not less than 2 feet above the floor of a pump room or the roof or cover of a reservoir. Openings on vents located on other structures shall be not less than 2 feet above the surface on which the vents are located. (m) Air-lift systems.—The air intake for any air-lift system or me- chanical aerating apparatus shall be at least 6 feet above the floor surface if indoors, and 10 feet above the ground if out of doors. The air intake shall be so constructed as to prevent the entrance of birds, insects, dust, rain, snow, or other contaminating material. Every air-lift system shall be equipped with effective oil traps, tanks, or filters to prevent oil from entering the water. (n) Lubrication of pump hearings.—Pump bearings situated in any well below the pump-room floor shall be lubricated with water taken from within the well, or from the reservoir or distribution system supplied with water from the original source of the water supply, or from another supply approved by the State board of health. (o) Priming of power pumps.—Water for priming pumps on any water system shall be taken directly from the reservoir or distribution system which is supplied with water from the original source of the water supply or from another supply approved by the State board of health. Priming devices shall be so constructed as not to expose the water to dust, drippings, or other sources of contamination. (p) Priming of hand pumps; buckets.—No hand-operated type of pump or cylinder which requires priming shall be used. No pail and rope, bailer, or chain-bucket systems shall be used. (q) Disinfection of water supplies.—New water supplies and water supplies which may have become contaminated accidentally or otherwise shall be thoroughly disinfected before being placed in use. Disinfection shall consist of passing a chlorine solution through all 64 SECTION 7: ITEM 12r of the units until a chlorine residual of at least one p. p. m. is in evi- dence at all of the outlets, and the water supply meets the require- ments of this ordinance. Suggested designs.—The accompanying designs of springs and wells are intended merely as suggestions, and not to indicate mandatory details, except as the details shown are made mandatory by the fore- going specifications. All multi-use containers or other utensils used in the handling, storage, or transportation oj milk or milk products must he made of smooth nonahsorhent material and of such construction as to he easily cleaned, and must he in good repair. Joints and seams shall he soldered flush. Woven wire cloth shall not he used for straining milk. All milk pails shall he of small-mouth design approved by the health officer. The manufacture, packing, transportation, and handling of single-service containers and container caps and covers shall he conducted in a sanitary manner. Item 12r. Utensils, Construction Public-health reason.—Milk containers and other utensils not having flush joints and seams, smooth, easily cleaned, and accessible surfaces, and not made of durable, not readily corrodible material are apt to harbor accumulations in which undesirable bacterial growth is produced. Single-service containers, etc., which have not been manufactured and handled in a sanitary manner may contaminate the milk. Milk pails of small-mouth design, sometimes known as the hooded milk pail, decrease the chance of hairs, dust, chaff, and other undesirable foreign substances getting into the milk at the time of milking. Satisfactory compliance.—This item shall be deemed to have been satisfied if— (1) All multi-use containers, utensils, and other equipment are constructed of smooth heavy-gage material with a not readily corrodible surface, of a shape that will make cleaning easy, and with all joints and seams soldered flush. (2) All multi-use containers, utensils, and other equipment are in good repair, free of breaks and corroded places. (3) Woven wire cloth milk strainers are not used. (4) All milk pails are of an approved small-mouth design. (5) All single-service containers, etc., comply with the require- ments of item lOp. The use of agateware or unsubstantial milking pails is not accept- able. The enamel of agateware is subject to chipping, and many unsubstantial pails rarely have the seams filled with solder, and in addition rust easily. Some so-called small-mouth milking pails are merely open-top pails with a wide lip covering about one-fourth of the top. These are not SECTION 7: ITEMS 13r AND 14r 65 satisfactory, since the opening should not be more than one-third of the area of the top of an open-top pail of the same size. Some patented small-mouth pails are designed to hold a strainer cloth. These shall be approved, provided the construction does not include wire screen cloth and the pails meet the other specifications of this item. Milking into small cups and pouring into pails shall not be approved. If milking machines are used and stripping is done by hand, small- mouth pails shall be used. All milk cans should preferably have umbrella-type covers. Item 13r. Utensils, Cleaning All multi-use containers, equipment, and other utensils used in the handling, storage, or transportation of milk and milk products must be thoroughly cleaned after each usage. Public-health reason.—Milk cannot be kept clean in contact with unclean milk vessels and utensils. Satisfactory compliance.—This item shall be deemed to have been satisfied when all multi-use containers, utensils, milking-machine pails and tubing, separator parts, bottlers, cappers, bottle crates, and other equipment used in the cooling, handling, storage, or transportation of milk and milk products are thoroughly cleaned after each milking. Unless bottles, equipment, and utensils are clean to the sight and touch, this item shall be deemed to have been violated. Item 14r. Utensils, Bactericidal Treatment All multi-use containers, equipment, and other utensils used in the handling, storage, or transportation of milk or milk products shall between each usage he subjected to an approved bactericidal process with steam, hot water, chlorine, or hot air. Public-health reason.—Mere cleansing of containers, equipment, and utensils does not insure that all disease organisms which may have been present will have been removed or destroyed. Even very small numbers thus remaining may grow to dangerous proportions in the milk, since many kinds of disease bacteria grow rapidly in milk. For this reason all milk containers, equipment, and utensils must be treated with a bactericidal agent between each usage. Satisfactory compliance.—A bactericidal process is the application of any method or substance for the destruction of bacteria which, in the opinion of the health officer, does not adversely affect the equipment or the milk or milk products or the health of the consumer, and which is effective. This item shall be deemed to have been satisfied if all milk con- tainers, utensils, strainer cloths, and other equipment have been; 66 SECTION 7: ITEM 14r (1) Exposed for at least 15 minutes to at least 170° F. or for at least 5 minutes to at least 200° F. in a steam cabinet equipped with an indicating thermometer located in the coldest zone; or (2) Exposed to a jet of steam for at least 1 minute; or (3) Immersed in or exposed to a flow of a chlorine solution of approved strength for at least 2 minutes. (For Approval strength of cMorine solutions see p. 69); or (4) Immersed in hot water at 170° F. or more for at least 2 minutes, or exposed to a flow of hot water at 170° F. or more (at the outlet) for at least 5 minutes; or (5) Exposed to hot air at a temperature of at least 180° F. for at least 20 minutes in a properly designed oven or hot-air cabinet equipped with an indicating thermometer located in the coldest zone.17 The inspector should satisfy himself that the efficiency of the process is such as to produce bottles and cans having a residual bacterial plate count of not more than one per cc. of capacity. Any equipment touched by the inspector shall be again subjected to bactericidal treatment before being used. CABINETS WITH AUXILIARY STEAM BOILERS For medium-sized and large dairies this is the most satisfactory type of steam cabinet. Everything considered, the most satisfactory construction material is wood or metal. A wood cabinet is less durable than one of concrete, brick, or hollow tile, but is, on the other hand, both cheaper to build and cheaper to operate. A metal cabinet is somewhat more expensive to build, but is about as cheap to operate as a wood cabinet. In the case of concrete, brick, or hollow-tile cabinets, care must be taken to see that the boiler is large enough to provide the extra amount of steam required to offset the greater amount of heat absorbed by the walls of these materials. The size of cabinet must be determined by each individual dairyman to suit his conditions. He must first decide whether he wishes to use it once a day or for each milking. If the former, his cabinet must be large enough to accommodate all utensils and containers used in a day’s operation. The best method of determin- ing the size is to stack together all articles to be treated at one time and thus deter- mine the required cabinet dimensions. Care should be taken to allow for any immediately expected expansion of business, but an excessively large design which would be wasteful of steam should be avoided. The cabinet may be very simply constructed of 2- by 4-inch framing, sheathed inside and out with tongue-and-groove lumber. Local builders or carpenters should be consulted as to the kind of locally available wood which will best with- stand moisture and as to the advisability of using flooring for inside sheath- ing to prevent warping. The inside surface may be painted or lined with metal, wallboard, or asbestos board, as may be preferred. The floor may be of any wrear-resisting material and should be sloped for proper drainage. A drain pipe should be provided for the escape of water of condensa- tion. The door should be substantially constructed so as to withstand warping, and should fit snugly, but allowance must be made for swelling. 17 See Frank, L. C., and others, Studies of the bactericidal treatment of milk cans in hot-air cabinets Public Health Reports, 1938, BS: 329. Reprint No. 1912. SECTION 7: ITEM 14r 67 The principal advantage to be sought in connection with the location of the cabi- net is that it shall open conveniently into the milk room. The milk room and the cabinet should not be separated by an unscreened or uncovered space, as this causes milk-room equipment to be unnecessarily exposed to flies and dust. How- ever, since a considerable number of cabinets have already been so located with the approval of the local inspector, such location for cabinets already constructed shall be approved. The size of boiler needed depends upon the size of cabinet to be heated and upon the material of which it is made. In general, the following scale of horsepower will hold for brick, concrete, or hollow-tile cabinets: Size of cabinet Boiler horse- power 25- less than 5'-o“ of not less than 3/4"pipe Not less than !Z" length of not less than !'/z pipe.(bo- olean orifice above remove pipe/ Cap with drain s hole If necessary, extend horizontally to obtain 3' condensation leg d' '/z steam Or too lbs. (Uniform thrall installations except as noted above) A. Steam Control Assembly /"sanitary thread *■ Vat wait .'JfcSrf Pear of vat Vat Wall Spud Lock nut ' Plan C*2l-S i.a.m.D., or simitar fitting ) Thermometer for air temperature from steam control assemhfy Section of Distributor Pipe Vertical Section through Vat B. Vat with Horizontal Rotating Coil Figure 26.—Air heating equipment. provide air relief, when the valve is fully closed. These conditions limit the plug diameter at the center of the plug channel to not over that of a circle circumscrib- ing an octagon with all sides of length d, i. e., not over 2.61d. Since this is the maximum plug diameter permitted by the leak-groove design, a single air-relief groove is sufficient in this design. In design E, when the plug is equipped with an air-relief groove, a “single quadrant” stop is necessary to prevent the plug from being either reversed or turned so far that the air-relief groove is not in contact with the valve outlet in all “closed positions.” If the plug is not provided with an air-relief groove, either a “90° stop” or a “180° stop” is satisfactory; but if a “180° stop” is used grooves 124 SECTION 7: ITEM 16p (d) A and B must, in addition to meeting the requirements previously discussed, be equidistant from the valve inlet (i. e., chord yz must equal d) in order to function in all “closed positions” for counterclockwise as well as clockwise closing. Whether the plug is reversible or not is immaterial in this design when the air-relief groove /“sanitary thread ri.p. thread Wall Nipple (/"hexagon nipple, H2I I.A.M.D.j Front Plan. Cover Removed Thermometer for air temperature — From steam control assembly C. Recidngular Vaf without Coil Vertical Section through Vat Plan rtith Cover Removed IKS-tbs Banco Mfg, Co. arrive/ joint for /a' pipe, or equivalent. Specify diameter of hinge bolt. Section /H “holts Vat wall spud /•elbow felbow Union / sanitary distftb utor pipe - /"nipple, lower end solderedink fee /''sanitary distrib- uter ppt —*( . '-*■ Untort - Figure 28.—Air heating equipment—Continued. Design for Top Entry (F-Z) Recommended only where side entry, which permits drainage from distributor pipe, is impossible. Air control thermometer' -— Vertical Section through Vat F. Verficd/ Vaf with Stationary Cenfer Board Stationary center hoards, Plan with Covers Removed oedm_sf Distributor Pipe Design for Side. Entry (F-t) Vertical Section through Vat Stationary cenfer boardy Plan with Covers Removed the milk at a temperature at least 5° F. higher than the existing milk temperature during the heating period and at least 5° F. higher than the required temperature of pasteurization during the holding period. If steam is admitted into the holder, the steam line shall be provided with a trap properly designed to avoid the discharge of water into the milk. In all cases an approved air temperature in- dicating thermometer shall be installed. 126 SECTION 7: ITEM 16p (d) The accompanying illustrations show several types of air-heating equipment which will satisfy this item. Other types shall not be used unless tested and approved by the health officer. From steam control \assemb!y rstreet elbow+ / Xir control thermometer 'I" I, Ft union Portable vat covers r!"I.P. nipple !"I.P. coupling Washer holes l" hexagon / nipple,*21 drilled mmppk .Detail of Enfru with I. P. Union cap,* 15 and*- IS-A I "elbow (or swivel joint) as hinge to permit raising of pipe when anion is discon- nected, thus permitting removal of vat cover. Plan I elbow r !* hex.nipple #2! I"pipe Washer soldered* to cover — ,rttmonnuf*/3 '■did-A, soldered Portable vat cover # 15, soldered TcTI cover, with Z2-//6' drilled holes info #15 and to See. detail of entry Alternafe Detail of Entry with Sanifaru Union 'l“cap,*l3and*l6~A Vertical Section This design recommended only where side entry (as in Design F-l) is impossible G. Verficd! Vsf with Portable Cover Design notes.—The steam control assembly (design A) is uniform for all installations except as noted. The steam trap and the auxiliary water trap (or expansion chamber) insure maximum removal of water of condensation. The air temperature indicating thermometer should be located as far from distributor pipe as practicable and not directly opposite any steam opening. For specifications see text, item 16p (d). The resistance orifice in combination with the needle valve provides an inexpensive method of obtaining more delicate steam control than is possible with the valve alone. The orifice is simply a hole drilled in cap. The steam gage serves as a convenient guide to the proper setting of the needle valve, obviating frequent adjustments of the valve setting. Operating instructions.—In order to heat air prior to filling vat, steam should be admitted to distributor about 5 minutes before milk enters vat. Air temperature in vat should be kept at least 5° F. higher than milk temperature throughout the heating and holding periods. More steam is usually required during heating period than during holding. The surface of the milk should be not less than 1 inch below the bottom of the thermometer bulb to avoid erroneous air thermometer readings from milk splash during agitation. The steam distributor and its openings should be thoroughly cleaned every day. Figure 29.—Air heating equipment—Continued. Air temperature indicating thermometers Type.—V-shaped brass or equally noncorrodible scale case with removable glass front, mercury actuated, bottom of bulb chamber not less than 2 inches and not more than 3 % inches below under side of cover, filling above mercury, nitrogen or equally suitable gas. SECTION 7: TEMS 16p (e) AND 16p (f) 127 Magnification of mercury column.—To apparent width of not less than one-sixteenth inch. Scale range.—130° to 210° F., extension either side permissive, protected against damage at 220° F. Temperature represented by smallest scale division.—Not more than 2° F. Number of degress per inch of scale.—Not more than 16. Accuracy.—Within 1° F., plus or minus, throughout specified scale range. Stem fitting.—I. A. M. D. ferrule or other sanitary fitting. Bulb.—Corning normal or equally suitable thermometric glass. 16p (e). VAT AND POCKET COVERS AND COVER PORTS Public-health reason.—Obviously, if the vat and pocket covers are not con- structed so as to prevent the entrance of water, leakage, and dust, the milk may be contaminated with such material, which in turn might contain disease bacteria, since it is from nondisinfected surfaces. Keeping the covers closed during opera- tion reduces the chance of dust, flies, sputum droplets, drip, and splasn entering the milk. Satisfactory compliance—-The covers of vats must be so constructed that nothing on top thereof will drop into the vat in either their open or closed position. Some vat covers are so designed that pools of milk or condensation, etc., which may have accumulated on top of the covers may drop into the milk. This sometimes occurs through openings in the cover or by drip over the back edge of the cover into the vat when the cover is raised. Inasmuch as the material thus entering the vat may be contaminated, it is necessary that the cover be so designed as to overcome this objection. This may be done by means of vertical fins, overlapping edges, and setback hinges. It will usually be a simple matter for the plant owner to have a tinner make the necessary corrections in the design of the cover. All openings through the cover shall have a raised edge to prevent drainage into the opening. Condensation diverting aprons shall be provided as close to the cover as possible on all pipes, thermometers, and other equipment extending through the cover and on which condensation may form, unless a water-tight joint with the cover is provided. The covers of all equipment must be kept closed during operation, except in case of emergency. 16p (f). PREHEATING HOLDERS Public-health reason.—Cold vats or pockets may cool the first milk entering them to below the pasteurization temperature. Satisfactory compliance.—All holders used for holding milk which has been heated to the pasteurization temperature before entering 128 SECTION 7: ITEM 17p the holders shall be preheated with steam or otherwise so that the metal shall be at least at the pasteurization temperature before milk is admitted at the beginning of the day’s run, and all empty holders shall be similarly preheated or the temperature shall be otherwise maintained after a shut-down exceeding the holding time, unless the holder outlet is equipped with an automatic flow-diversion valve. Where preheating at the beginning of the run is done by means of steam admitted near the top of the holder, such as the air heater, the outlet valve shall be opened to permit a flow of steam so as ade- quately to heat the metal in the bottom of the holder. Item 17p. Cooling All milk and milk products received for pasteurization shall imme- diately he cooled in approved equipment to 50° F. or less and maintained at that temperature until pasteurized, unless they are to he pasteurized within 2 hours after receipt; and all pasteurized milk and milk products shall he immediately cooled in approved equipment to an average tem- perature of 50° F., or less, as defined in section 1 {S), and maintained, thereat until delivery. Public-health reason.-—-If milk is not cooled within a reasonable time after it is received at the pasteurization plant its bacterial content will be materially increased. The same public-health reason applies to the cooling of the milk and milk products after pasteurization. Satisfactory compliance.—This item shall be deemed to have been satisfied if— (1) All milk and milk products intended for pasteurization, but not to be pasteurized within 2 hours after receipt at the plant or cooling station, are cooled immediately on receipt to 50° F. or below, and maintained thereat until pasteurized. (2) All pasteurized milk and milk products are cooled immediately after pasteurization to 50° F. or below and maintained at that average temperature, as defined in section 1 (S), until delivery. (3) All newly installed surface coolers, as well as regenerators, where so specified below, meet the following specifications. For existing equipment only (d), (e), and (/) are required. (a) The sections of open-surface coolers shall be installed so as to leave a gap of at least one-fourth inch between the header sections to permit easy cleaning, unless the gap is at least equal to the thickness of the header lengthwise of the section. (b) Where header ends are not completely enclosed within the cooler covers, condensation or leakage from the headers shall be pre- vented from entering the milk by so shaping the exposed header faces above and below all gaps as to direct condensation away from the figure 30. Tubular surface Cooler, With covers and trolleys. (Note rack for milk piping at left, and box at bottom of rack for valves, etc.) figure 31.—Surface Cooler With Drip Deflector at bottom of header and Short Bottom Trough to Prevent condensation Getting Into Milk. figure 32.—Surface Cooler With Gap between Header Sections to Permit Easy Cleaning. (Slope of bottom of header directs condensation away from trough.) figure 33.—bottler-bowl Cover, and drip-diverting apron on Filler Pipe. SECTION 7: ITEM 17p 129 tubes, and by the use of deflectors at the bottom of the headers or by shortening the bottom trough or by other approved method. (c) The supports of the cooler sections shall be so located as to pre- vent drip therefrom reaching the milk. (d) Recirculated water and refrigerant used in coolers and re- generators shall be properly protected or treated so as to comply at all times with the quality standards of item 7p. Such water or re- frigerant may be under greater pressure than the pasteurized milk and may if impure contaminate the latter if flaws develop in the joints or the metal separating the two. (e) All open-surface coolers and open-surface regenerative coolers shall be located in a separate well ventilated room or shall be provided with tight-fitting shields, preferably suspended on trolleys. Special exceptions may be made by the health officer when clearly warranted. The health officer is clearly warranted in making exceptions only when the room is so constructed and the cooler is so located as to eliminate all danger of contamination by flies, dust, drip, splash, manual con- tact, and droplet infection from coughing and sneezing. If the milk surface of the pasteurized-milk cooler is exposed at least part of the service rendered by pasteurization is nullified, since the milk cooler represents the largest single exposure of milk which takes place at any time in its course. The ideal requirement is, obviously, that pasteur- ized milk shall not be exposed again from the moment pasteurization begins until the pasteurized milk is in the bottle. A separate cooler room shall be taken to mean a room used exclusively for the cooler and through which there is no traffic except for work necessary for the operation of the cooler. The shields shall be tight fitting and shall effectively protect all milk surfaces from contamination by flies, dust, drip, splash, manual contact, and droplet infection. (/) Regenerative heater-coolers shall be so constructed, installed, and operated that, in the case of milk-to-milk regenerators, the pasteur- ized-milk side will automatically be under greater pressure than the raw milk at all times, and, in the case of milk-to-water-to-milk regenerators, the heat-transfer-medium side will automatically be under greater pressure than the raw milk at all times. This will prevent contamination of the pasteurized product by the raw milk in case flaws develop in the metal or the joints separating the two. In the case of milk-to-water-to-milk equipment the intent of this requirement is to prevent the raw milk from contaminating the heat-transfer medium, which in turn could con- taminate the pasteurized product. The heat-transfer water, for which a potable supply must be used and which is confined in a closed circuit and is periodically reheated by the pasteurized milk, will not contaminate the latter unless such medium has first been mixed with raw milk. The pasteurized product could also be properly protected by requiring that it be kept at all times under higher pressure than the heat-transfer water, but this alternative method would not prevent the 130 SECTION 7: ITEM 17p objectionable fouling of the water by the raw milk if flaws developed in the metal or the joints between them. The following methods (adapted from Reprint No. 1921, from the Public Health Reports of April 1, 1938) will automatically insure the required relative pressures in the various types of regenerators de- scribed. These or equally satisfactory means of complying with this provision shall be required by the health officer. MILK-TO-MILK REGENERATORS Four types of milk-to-milk regenerators are possible. In the most common design both the raw milk and the pasteurized product flow through either a series of connected plates or two concentric pipes, so that both sides are closed to the atmosphere. In others the pasteurized milk is on the inside of a pipe, while the raw milk flows downward on the outside open to the atmosphere. The third design is like the second, but the raw milk is on the inside and the pasteurized on the outside. In the fourth possible type, not used at present, the raw milk flows To cooler or boit/er Regenerator Heater Holder KEY — = £aiv milk- , — = Pasteurized milk. O =Pump. □ = Backflow- preventing device. Raw supply Figure 34.—Milk-to-milk regenerator with both sides closed to atmosphere (diagrammatic elevation) downward on one side of a corrugated partition and the pasteurized on the other side, with both sides open to atmospheric pressure. In milk-to-milk regenerators with both sides closed to the atmosphere (fig. 34) the required relative pressures will be automatically insured when the following conditions obtain: (a) The pasteurized milk, between its outlet from the regenerator and its nearest downstream point open to the atmosphere, rises to a higher elevation than any raw milk between the free raw-milk level nearest upstream from the regenerator and the raw-milk outlet from the regenerator, and is open to the atmosphere at said elevation; provided that such excess rise is at least 6 percent of the maximum height of said raw milk above the bottom of the regenerator if water or chlorine solution precedes the milk at the beginning of a run, and at least 3 percent if previously pasteurized milk is introduced instead; provided further that if alternative (1) of (f) below is satisfied the pasteurized milk need rise only to above the top of the regenerator; and (b) No pump is located between the pasteurized-milk outlet from the regenerator and the nearest dowmstream point open to the atmos- phere; and SECTION 7: ITEM 17p 131 (c) Unless alternative (1) of (/) below is satisfied, a backflow-pre- venting device, such as a positive-type pump or a check valve, is installed in the line between the pasteurized-milk inlet to the regenerator and either the nearest upstream point open to the atmosphere or the raw- milk outlet from the regenerator, whichever is farther downstream: Provided, That if said valve or pump or any portion of the system downstream therefrom leaks, storage for the pasterurized milk shall be provided downstream from its outlet from the regenerator and at the elevation specified in (a), either in the pipe line or in a tank equipped with a bottom inlet, equal in volume to at least 1 hour’s leakage; and (d) No pump is located between the raw-milk inlet to the regenerator and the free raw-milk level nearest upstream therefrom; and (e) The free raw-milk level nearest upstream from the regenerator is in a tank the overflow of which is below the level of the lowest milk passage in the regenerator; and (/) Either (1) all raw milk in the regenerator drains freely into such tank when the raw-milk line is disconnected from the regenerator outlet; or (2) the raw-milk pump is so connected with a pressure switch that it cannot start unless liquid or air pressure, of at least one pound per square inch greater than the corresponding maximum static raw- milk pressure, is introduced on the pasteurized-milk side of the regen- erator at the beginning of a run; and such pressure is indicated by an approved sanitary pressure gage of either dial or column type located at the pressure switch, and is maintained automatically until the freshly pasteurized milk has reached the elevation specified in (a). The requirements of (/) shall be mandatory for all regenerators of this type after July 1, 1940. The reasons for these specifications may not be apparent. During normal operation, i. e., while the raw-milk pump is operating, the raw milk will be sucked through the regenerator and will be at subatmospheric pres- sure, provided the raw-supply tank is below the regenerator level, as required in (e), and there is no pump between this tank and the regenerator, as required in (d). The pasteurized milk in the regenerator need therefore be only at or above atmos- pheric pressure during normal operation. This will be assured if there is no pasteurized-milk pump downstream from the regenerator to suck the pasteurized milk through the regenerator, as required in (b), and if the pasteurized milk down- stream from the regenerator rises to an elevation above the top of the regenerator and is open to the atmosphere at said elevation, as required in (o). If the pasteur- ized milk discharges at a lower level, a satisfactory opening to the atmosphere must be provided at the required elevation to insure absence of subatmospheric conditions, as by installing a sanitary vertical standpipe in the line with its upper end fully open to the atmosphere (but protected by a hood against the entrance of contamination). During a shut-down, i. e., when the raw-milk pump stops, the raw milk in the regenerator will remain under suction unless air is drawn into the line upstream from the pump through leaky gaskets (which could long go undiscovered because no milk would leak to the outside). If the pump does not soon start operating 132 SECTION 7: ITEM 17p and air continues to leak in, it will accumulate at some high point and will replace the milk upstream therefrom, causing it to drain backward into the raw-supply tank; and although the suction will gradually be destroyed, such milk will be at subatmospheric pressure as long as any of it remains in the regenerator. (If the air leak opening is large some of the milk may momentarily be above atmos- pheric pressure as it leaves the regenerator, but in actual practice this danger may be ignored as the air leak opening will ordinarily be very small as compared to the milk-discharge opening.) However, if there is any raw milk in the regenerator downstream from such high point it will not drain, and its pressure may gradually increase up to a maximum head above atmospheric equal to the height above the bottom of the regenerator of the highest point upstream from the regenerator outlet. If alternative (1) of (/) is used, there will be no high point upstream from the regenerator outlet, hence all raw milk in the regenerator will remain at subatmospheric pressure even if air is drawn in. (The height to which the raw milk rises downstream from the regenerator outlet is immaterial, since air leaking into this section will not increase to atmospheric the pressure on any raw milk remaining in the regenerator.) If the pasteurized milk in the regenerator is to be under greater pressure than the raw milk during a shut-down, it must therefore be maintained at atmospheric pressure or above if alternative (1) of (/) is used, and under a greater static head than the maximum possible raw-milk head just described if alternative (2) of (/) is used. This is accomplished by the elevation requirement of (a). At the same time all loss of pressure head on the pasteurized milk during a shut-down must be prevented. That due to siphonage when the point of discharge is below the required elevation is prevented by the requirement of (a) that the pasteurized milk shall be open to the atmosphere at the required elevation. Loss due to suction is prevented by prohibiting a downstream pump in (6). That due to the lowering of the downstream free pasteurized-milk level is prevented by (c), as will be shown in the second paragraph below. The 3 percent excess head provided in (a) is intended to compensate, during shut-downs, for the difference in specific gravity between pasteurized milk at 160° F. and raw milk at 40° F. Similarly, the 6 percent excess head required when water or chlorine solution is used at the beginning of a run serves to compensate, during shut-downs occurring at the beginning of a run, for the difference in specific gravity between water at 160° F. and milk at 40° F. No excess head need be provided when alternative (1) of (/) is used, since atmospheric pressure is sufficient. The positive-type pump or the check valve specified in (c) will prevent backflow of the pasteurized milk through the regenerator, provided no leakage occurs. (A flow-diversion valve cannot be relied upon to prevent backflow, because during the first few minutes following a pump shut-down the milk is still at a sufficiently high temperature to keep the diversion valve in the forward-flow position.) Back- flow would lower the level of the pasteurized milk during pump shut-downs and thus might reduce its pressure to below that of the raw milk in the regenerator. However, if alternat've (1) of (/) is satisfied, the raw milk in the regenerator will be under suction at all times (as was previously shown), hence the pasteurized- milk side need be maintained only at atmospheric pressure, so that backflow of the pasteurized milk need not be prevented. The first alternative location for the backflow-preventing device applies to systems with pasteurizer-holders or other intermediate tanks open to the atmosphere; the second, to completely closed systems. The second provision of (c) will insure an adequate pasteurized-milk pressure throughout a shut-down of at least 1 hour’s duration, even if there is some backflow due to leakaee. Shut-downs of such duration are infrequent. The SECTION 7 : ITEM 18P 133 adequacy of the storage provided to compensate for leakage should be checked monthly by the health officer by determining, by means of a petcock installed in the line at the elevation specified in (a), whether the pasteurized milk in the line has fallen below the specified level after a pump shut-down of 1 hour. If at that time such petcock is opened momentarily and no milk escapes, additional storage is needed, the volume of which may be determined with a sterile probe. At the beginning of a run, from the time the raw milk enters the regenerator until it has been pasteurized, pushed through the regenerator to replace the air therein, and has finally risen to the elevation specified in (a), the pasteurized- milk side of the regenerator may not be under sufficient pressure to insure an excess over the raw-milk pressure. There is no danger while the raw-milk pump is operating, since the raw milk is then at sub-atmospheric pressure; but if the raw-milk pump shuts down during this period the raw-milk pressure may exceed atmospheric (as was previously shown) and may therefore exceed that on the pasteurized-milk side. Specification (J) therefore provides two alternative safe- guards. Alternative (1) may be considered as automatically insuring a sub- atmospheric pressure in the raw milk at all times, as has been shown above in the discussion of air leakage. In alternative (2) water or chlorine solution or previ- ously pasteurized milk or compressed air will temporarily provide the necessary pressure on the pasteurized-milk side until replaced by the freshly pasteurized milk. To guard against the possible failure of the operator to introduce this pressure at the beginning of a run, alternative (2) provides that the raw-milk pump cannot start sucking the raw milk through the regenerator unless adequate pressure is present on the pasteurized-milk side. An excess pressure of one pound per square inch is required as a margin of safety to cover inaccuracies in the switch and the gage; this is equivalent to an additional hydrostatic pressure head of 2.3 feet above the elevation required in (a). The minimum pressure at which the switch should be set for starting the pump will depend on its elevation and on the pressure medium used. Thus, assume the elevation specified in (a) is 6 feet above the bottom of the regenerator, and water is used to provide pressure; then the switch should be set for one pound per square inch if it is located at the elevation specified in (a), but should be set for 1 —3.6 pounds if it is on a level with the bottom of the regenerator. In the same case, if compressed air is used, the switch should be set for 3.6 pounds irrespective of its location. In case the milk pump stops again before the freshly pasteurized milk has reached the elevation specified in (o), the backflow-prevention and storage requirements of (c) will prevent loss of pressure due to leakage for as long as an hour if liquid has been introduced; but if compressed air is used it may be necessary to provide automatic means to replace pressure loss due to leakage. The health officer should require the introduction of pressure on the pasteurized- milk side of the regenerator at the beginning of each run unless the regenerator is self-draining, but the automatic features of (/) should not be made mandatory until July 1, 1940, in order to allow the industry a reasonable time to develop and install the necessary equipment. Different specifications can, of course, be devised to secure proper relative pressures in this type of regenerator without requiring the raw milk to be at sub-atmospheric pressure while flowing through the regenerator. They could require, instead, that the pasteurized milk be maintained at a higher pressure than the raw milk in the regenerator irrespective of the pressure on the raw milk. (See Reprint No 1921 from the Public Health Reports.) The latter method would give completely automatic insurance of proper relative pressures during 134 SECTION 7: ITEM 17p operation and during pump shut-downs, but not at the beginning of a run unless automatic means are provided to prevent the entrance of raw milk into the re- generator until the pasteurized-milk side is under the required pressure. In milk-to-milk regenerators with only the raw milk open to the atmos- phere (fig. 35) the required relative pressures are insured when— To cooler or bolt ter_ Raw supply. KEY — = Raw milk. — * Pasteurized milk. O -Pump. O = Possible pump. □ = Backflow- preventing device, Regenerator Holder Heater Trough Figure 35. —Milk-to-milk regenerator with only raw milk open to atmosphere (diagrammatic elevation) (а) The pasteurized milk downstream from the regenerator rises higher than the top of the regenerator, and is open to the atmosphere at said elevation; and (б) No pump is located between the pasteurized-milk outlet from the regenerator and the nearest downstream point open to the atmos- phere; and (c) A backflow-preventing device, such as a positive-type pump or a check valve, is installed in the line between the pasteurized-milk inlet to the regenerator and either the nearest upstream point open to the atmosphere or the raw-milk outlet from the regenerator, which- ever is farther downstream: Provided, That if said valve or pump or any portion of the system downstream therefrom leaks, storage for the pasteurized milk shall be provided downstream from its outlet from the regenerator, either in the pipe line or in a tank equipped with a bottom inlet, at a higher elevation than the top of the regen- erator, equal in volume to at least 1 hour’s leakage; and id) The raw-milk pump is so connected with a pressure switch that it cannot start unless liquid or air pressure, of at least one pound per square inch greater than the static pressure when the pasteurized- milk side is full of milk, is introduced on the pasteurized-milk side of the regenerator at the beginning of a run; and such pressure is indicated by an approved sanitary pressure gage, of either dial or column type, located at the pressure switch, and is maintained automatically until the freshly pasteurized milk has reached the elevation specified in (a). This requirement shall be mandatory for all regenerators of this type after July 1, 1940. The reasons for these specifications are similar to those for the preceding type. In both designs the purpose is to maintain the pasteurized product under greater pressure than the raw at all times, the only difference being that where the raw milk in the regenerator is always at atmospheric pressure, the pasteurized-milk side need be kept only above atmospheric pressure. If (a) is complied with, all SECTION 7: ITEM 17p 135 pasteurized milk in the regenerator will be under greater pressure than atmos- pheric, provided (b) is satisfied at all times, (c) during shut-downs, and (d) at the beginning of the run. In this type there is no objection to a raw-milk pump upstream from the regenerator, since the raw-milk side is open to the atmosphere and cannot be above atmospheric pressure. In milk-to-milk regenerators with only the pasteurized milk open to the atmosphere (fig. 36) the required relative pressures are automatically Regenerator Heater Holder KEY — = Raw milk. — = Pasteurized milk. O = Pump. O = Possible pomp. Raw. supply. Troughv ' To coo ler or bottler Figure 36.—-Milk-to-milk regenerator with only pasteurized milk open to atmosphere (diagrammatic elevation). insured when— (a) No pump is located between the raw-milk inlet to the regenera- tor and the free raw-milk level nearest upstream therefrom; and (h) The free raw-milk level nearest upstream from the regenerator is in a tank the overflow of which is below the level of the lowest milk passage in the regenerator; and (c) Ail raw milk in the regenerator drains freely into such tank when the raw-milk line is disconnected from the regenerator outlet. The reasons for these specifications differ somewhat from the preceding type inasmuch as any raw milk in the regenerator must at all times be maintained at, subatmospheric pressure. Provisions (a), (6), and (c) will automatically insure this not only during operation and during pump shut-downs but also at the begin- ning of a run, for the same reason as that given in the discussion of free-draining regenerators in the first type of regenerator described. Milk-to-milk regenerators with both sides open to the atmosphere should not be approved, since with both sides at atmospheric pressure the pasteurized-milk side cannot ever be under greater pressure than the raw-milk side. This type of regenerator is not, however, being used nor is it likely to be used because of its inefficiency. It is subject to large heat losses to the atmosphere, and as the raw milk and the pasteurized milk must both flow downward it cannot utilize counter- current flow. MILK-TO-WATER-TO-MILK REGENERATORS Many types of milk-to-water-to-milk regenerators could be designed, but only the two types on the market will be discussed. The number of possible combina- tions may be gaged by the fact that in either or both the raw-milk and the pas- teurized-milk sections the milk or the heat-transfer medium or both may be either open or closed to the atmosphere. In connection with the relative-pressure requirement, conditions existing in the pasteurized-milk section are immaterial and only the raw-milk section need be considered. 136 SECTION 7: ITEM 17p In milk-to-water-to-milk regenerators with both the milk and the heat- transfer water in the raw-milk section closed to the atmosphere (fig. 37) Float tank Supply line Regenerator To cooler. .y. or bottler Holder KEY — = Raw milk. — = Pasteurized milk. —= Heat-transfer water. Raw supply Paafd- milk section Raw-milk 'mater Figure 37.—Milk-to-water-to-milk regenerator with both milk and water in raw-milk section closed to atmosphere (diagrammatic elevation). section O -Pump. the required relative pressures are automatically insured if— (а) The highest point of the heat-transfer-water circuit is in a covered tank open to the atmosphere at an elevation higher, by at least 6 percent of the static raw-milk head on the bottom of the regenerator, than any raw milk between the free raw-milk level nearest upstream from the regenerator and the outlet from the raw-milk section of the regenerator; and (б) No heat-transfer-water pump is located in that portion of the heat-transfer-water circuit which lies upstream from such tank and downstream from the heat-transfer-water inlet to the raw-milk section of the regenerator; and (c) No milk pump is located between the raw-milk inlet to the regenerator and the free raw-milk level nearest upstream therefrom; and id) The heat-transfer-water circuit is full of water at the beginning of the run, and all loss of water from the circuit (through back- siphonage, open drain valve, leakage, evaporation, etc.) is prevented or automatically and immediately replenished whenever raw milk is present in the regenerator. Most of these requirements and the reasons therefor are similar to those already discussed for milk-to-roilk regenerators with both sides closed to the atmosphere. Compliance with (a) will place all of the heat-transfer water in the raw-milk section of the regenerator under greater pressure than the raw milk at all times, provided (6), (c), and id) are also satisfied. The 6 percent excess head specified in (a) for the heat-transfer-water circuit will compensate, during shut-downs, for the difference in specific gravity between milk at 40° F. and water at 160° F. A heat-transfer-medium pump located as described in (6) could, when operating, reduce the heat-transfer-water pressure on its suction side to below that of the raw milk in the regenerator. A milk pump located as shown in (c) could during operation increase the raw-milk pressure to above that of the heat-transfer water in the regenerator even if all other requirements were satisfied. The full heat-transfer-water circuit required at all times by id) is considered the simplest means of insuring proper relative pressures. The heat-transfer- water pump could, when operating, satisfy the pressure requirement even if the circuit were not full; but when not operating it will not satisfy this requirement unless there is enough water in the circuit to fill the upstream portion between the SECTION 7: ITEM 18p 137 pump and the tank, and unless all backflow and loss of water from this portion of the circuit are prevented. The most practical solution is, therefore, a constant- level tank at the highest point specified in (a). A covered tank will protect the water against contamination, but the cover should not be airtight. Although the float in the tank will automatically open the supply-line valve whenever any loss of water from the circuit occurs, the drain valve should be kept closed throughout the day’s run to avoid unnecessary risks. The tank should be supplied with an overflow, and all supply lines feeding the heat-transfer-water circuit should enter at the tank and through a sufficient air gap to prevent loss of water through backsiphonage into the supply line. In milk-to-water-to-milk regenerators with the water closed but the milk open to the atmosphere in the raw-milk section (fig. 38) the required Raw supply. FI oat tank Supply line lb cooler '~o'rbolifer KEV — -Raw milk- — s Pasteurized milk. ——= Heat-transfer wafer. O - Pump. O = Possible pump. Regenerator■_ : Pastd- milk : section Raw-milk section- I Holder Milk / trough Heater Figure 38.—Milk-to-water-to-milk regenerator with water closed but milk open to atmosphere in raw-milk section (diagrammatic elevation). relative pressures are automatically insured when the following conditions are satisfied; (a) The highest point of the heat-transfer-water circuit is in a covered tank open to the atmosphere at a higher elevation than the top of the raw-milk section of the regenerator; and (b) No heat-transfer-water pump is located in that portion of the heat-transfer-water circuit which lies upstream from such tank and downstream from the heat-transfer-water inlet to the raw-milk section of the regenerator; and (c) The heat-transfer-water circuit is full of water at the beginning of the run, and all loss of water from the circuit (through backsiphon- age, open drain valve, leakage, evaporation, etc.) is prevented or automatically and immediately replenished whenever raw milk is present in the regenerator. These specifications and the reasons therefor are almost identical with those of the type immediately preceding, except that the raw-milk pump upstream from the regenerator is not prohibited and a lower tank elevation is permitted, since the raw-milk pressure in this type of regenerator cannot exceed atmospheric. Item 18p. Bottling Bottling of milk and milk products shall he done at the place of pas- teurization in approved mechanical equipment. Public-health reason.—Hand-bottling is very apt to result in the exposure of the milk and milk products to infection, which would nullify the effect of pas- teurization. 138 SECTION 7: 19p AND 20p Satisfactory compliance.—This item sliall be deemed to have been satisfied if tiie bottling is done by mechanical equipment conforming with the following requirements: The term “mechanical equipment” is not interpreted to exclude machinery- operated by manpower, but is interpreted to exclude methods in which the bottling and capping devices are not integral in one machine. (1) The bottler is of a design which does not require frequent adjustment during operation, thus exposing the milk to danger of contamination. (2) Bottling machine supply tanks and bowls are provided with covers which are so constructed as to prevent any contamination reaching the inside of the bottler tank or bowl. (3) Bottler floats are so designed as to be adjustable without removing the cover. (4) The filler pipe of the bottler is provided, as close to the top of the bottler as possible, with an apron or other approved device to prevent water of condensation or drip from fingers reaching the inside of the bottler during float adjustments. Bottler designs which do not include filler pipes or floats shall not be required to comply with items (3) or (4). (5) Automatically operated bottler infeed conveyors are provided with overhead shields from the bottle washer to the bottler feed star to protect the bottles from contamination. Overhead shields shall also be required on can infeed conveyors if the cans are fed to the filler with covers off. Item 19p. Overflow Milk Overflow milk or milk products shall not he sold for human consumption. Public-health reason.—Milk or milk products which have come in contact with equipment surfaces which have not been treated with a bactericide and safe- guarded after treatment, have been exposed to contamination, and are therefore dangerous. Satisfactory compliance.—This item shall be deemed to have been satisfied so long as there is no evidence of the use of spilled or overflow milk or milk products for delivery to consumers. Item 20p. Capping Capping of milk and milk products shall he done hy approved mechan- ical equipment. Hand capping is prohibited. The cap or cover shall cover the pouring lip to at least its largest diameter. Public-health reason.—Hand capping is apt to expose the milk to contamination. A cover extending over the pouring lip of the container protects it from con- tamination by handling, and prevents the sucking back into the bottle by tem- perature contraction of any milk which has been squeezed out by temperature expansion and which may have become contaminated. SECTION 7: ITEMS 21p AND 22p 139 Satisfactory compliance.— (For definition of “mechanical equip- ment” see item 18p.) Tins item shall be deemed to have been satisfied if— (1) All bottlers are equipped with a mechanical capping mechanism of a design which does not require frequent adjustment. (2) Bottles imperfectly capped are dumped into cans or other con- tainers and the dumped milk or milk products repasteurized. (3) The cap or cover of all containers covers the pouring lip to at least its largest diameter. Attemps to adjust caps by hand, or to remove them and recap either by hand or by machine, inevitably expose the milk in the bottle to manual contamination. The substitution of a pick for the fingers in removing caps does not prevent manual contamination inasmuch as the point of the pick, which often touches the milk, is exposed to contamination from the fingers, etc. The above requirement is specially important because a fundamental rule in the case of pasteurized milk and milk products is that they shall be protected against contamination, particularly manual contact, from the time they are pasteurized until delivery. Item 21p. Personnel, Health The health officer or a physician authorized by him shall examine and take a careful morbidity history of every person connected with a pasteur- ization plant, or about to be employed, whose work brings him in contact with the production, handling, storage, or transportation of milk, milk products, containers, or equipment. If such examination or history suggests that such person may be a carrier of or infected with the organisms of typhoid or paratyphoid fever or any other communicable diseases likely to be transmitted through milk, he shall secure appropriate specimens of body discharges and cause them to be examined in a laboratory ap- proved by him or by the State health authorities for such examinations, and if the results justify such person shall be barred from such em- ployment. Such persons shall furnish such information, submit to such physical examinations, and submit such laboratory specimens as the health officer may require for the purpose of determining freedom from infection. (See item 25r, grade A raw milk, for public-health reason and satis- factory compliance.) Item 22p. Personnel, Cleanliness All persons coming in contact with milk, milk products, containers, or equipment shall wear clean outer garments and shall keep their hands clean at all times while thus engaged. Public-health reason.—The public-health reason for this requirement is obvious. Satisfactory compliance.—This item shall be deemed to have been satisfied if— 140 SECTION 7: ITEM 28p; GRADES B-C PASTEURIZED; SECTION 8 (1) The outer garments of all milk handlers, including delivery personnel, are reasonably clean. Inside employees must wear wash- able outer garments especially provided and used for no other than milk-plant duty. (2) The hands of all milk handlers are clean. Item 23p. Miscellaneous All vehicles used for the transportation of milk or milk products shall be so constructed and operated as to protect their contents from the sun and from contamination. All vehicles used for the transportation of milk or milk products in their final delivery containers shall be constructed with permanent tops and with permanent or roll-down sides and back, provided that openings of the size necessary to pass the delivery man may be permitted in the sides or back for loading and unloading purposes. All vehicles shall be kept clean, and no substance capable of contaminating milk or milk products shall be transported with milk or milk products in such manner as to permit contamination. All vehicles used for the distribution of milk or milk products shall have the name of the distributor prominently displayed. The immediate surroundings of the milk plant shall be kept in a neat, clean condition. (See item 26r, grade A raw milk specifications.) GRADE B PASTEURIZED MILK Grade B pasteurized milk is pasteurized milk which violates the bacterial standard for grade A pasteurized milk and/or the provision of lip-cover caps of item 20p and/or the requirement that grade A raw milk be used, but which conforms with all other requirements for grade A pasteurized milk, has been made from raw milk of not less than grade B quality, and has an average bacterial plate count after pasteurization and before delivery not exceeding 50,000 per cubic centimeter, as determined under sections 1 (S) and 6. GRADE C PASTEURIZED MILK Grade C pasteurized milk is pasteurized milk which violates any of the requirements for grade B pasteurized milk. SECTION 8. GRADES OF MILK AND MILK PRODUCTS WHICH MAY BE SOLD From and after 12 months from the date on which this ordinance takes effect no milk or milk products shall be sold to the final consumer or to restaurants, soda fountains, grocery stores, or similar establish- ments except 27 ; Provided, That when any milk distributor fails to qualify for one of the above grades the health 27 See footnote 2, p. 2. SECTION 9 141 officer is authorized to revoke his permit,28 or in lieu thereof to degrade his product and permit its sale during a temporary period not exceed- ing 30 days or in emergencies such longer period as he may deem neces- sary. SECTION 9. SUPPLEMENTARY GRADING PRESCRIBED AND REGRADING AUTHORIZED If, at any time between the regular announcements of the grades of milk or milk products, a lower grade shall become justified, in accordance with sections, 5, 6, and 7 of this ordinance, the health officer shall im- mediately lower the grade of such milk or milk products, and shall enforce proper labeling and placarding thereof. Any producer or distributor of milk or milk products the grade of which has been lowered by the health officer, and who is properly labeling his milk and milk products, may at any time make application for the regrading of his products. Upon receipt of a satisfactory application, in case the lowered grade is the result of an excessive average bacterial plate count, direct micro- scopic count, reduction time, or cooling temperature, the health officer shall take further samples of the applicant’s output, at a rate of not more than two samples per week. The health officer shall regrade the milk or milk products upward whenever the average of the last four sample results indicates the necessary quality, but not before the lapse of two weeks from the date of degrading. In case the lowered grade of the applicant’s product is due to a violation of an item of the specifications prescribed in section 7, other than average bacterial plate count, direct microscopic count, reduction time, or cooling temperature, the said application must be accompanied by a statement signed by the applicant to the effect that the violated item of the specifica- tions has been conformed with. Within 1 week of the receipt of such an application and statement the health officer shall make a reinspection of the applicant’s establishment, and thereafter as many additional rein- spections as he may deem necessary to assure himself that the applicant is again complying with the higher-grade requirements, and, in case the findings justify, shall regrade the milk or milk products upward, but not before the lapse of two weeks from the date of degrading. Supplementary regrading downward.—The first paragraph of this section provides for regrading downward between regular announce- ments of grades. This provision is necessary in order to insure ade- quate protection to the consuming public in case a dairyman, once having obtained a high grade, evidences repeated carelessness which warrants his being degraded before the end of the next regular grading period. !8 See footnote 3, page 2. 142 SECTION 10 As stated under section 5, the supply of a dairy or milk plant shall be immediately degraded (between regular grading announcements) if the same item of sanitation is found violated on two successive inspections. Supplementary regrading upward.—The last three paragraphs of this section deal with the problem of regrading upward at any time between routine announcements of grades. This provision is made in order to avoid unnecessarily long punishment of the dairyman who has corrected the defects responsible for his lower grade. No application for regrading upward should be considered by the health officer unless the dairyman or milk plant in question has com- plied with the requirements and interpretation of section 4 of this ordinance relative to the use of proper bottle caps after having been degraded. In no case should a milk supply be regraded upward before the lapse of two weeks from the date of degrading. SECTION 10. TRANSFERRING OR DIPPING MILK; DELIVERY CON- TAINERS; HANDLING OF MORE THAN ONE GRADE; DELIVERY OF MILK AT QUARANTINED RESIDENCES Except as permitted in this section, no milk producer or distributor shall transfer milk or milk products from one container to another on the street, or in any vehicle or store, or in any place except a bottling or milk room especially used for that purpose. The sale of dip milk is hereby prohibited. All pasteurized milk and milk products shall be placed in their final delivery containers in the plant in which they are pasteurized, and all raw milk and milk products sold for consumption in the raw state shall be placed in their final delivery containers at the farm at which they are produced. Milk and milk products sold in the distributor’s containers in quantities less than 1 gallon shall be delivered in standard milk bottles or in single-service containers. It shall be unlawful for hotels, soda foun- tains, restaurants, groceries, and similar establishments to sell or serve any milk or milk product except in the original container in which it was received from the distributor or from a bulk container equipped with an approved dispensing device: Provided, That this requirement shall not apply to cream consumed on the premises, which may be served from the original bottle or jrom a dispenser approved for such service. It shall be unlawful for any hotel, soda fountain, restaurant, grocery, or similar establishment to sell or serve any milk or milk products which have not been maintained, while in its possession, at a temperature of 50° F. or less. No milk or milk products shall be permitted to come in contact with equipment with which a lower grade of milk or milk product has been in contact unless such equipment has first been thoroughly cleaned and subjected to bactericidal treatment. SECTION TO 143 Bottled milk or milk 'products, ij stored in water, shall be so stored that the tops of the bottles will not be submerged. It shall be the duty of all persons to whom milk or milk products are delivered to clean thoroughly the containers in which such milk or milk products are delivered before returning such containers. Apparatus, containers, equipment, and utensils used in the handling, storage, proc- essing, or transporting of milk or milk products shall not be used for any other purpose without the permission of the health officer. The delivery of milk or milk products to and the collection of milk or milk-products containers from residences in which cases of com- municable disease transmissible through milk supplies exist shall be subject to the special requirements of the health officer. The purpose of this section is to prevent, so far as practicable, ex- posing the milk to contamination from the time it is placed in its container at the dairy or milk plant until the time it is delivered to the final consumer. The practice, formerly quite prevalent, of transferring milk from a bulk container located in the delivery vehicle to the household container, either by dipping or by drawing from a faucet, is dangerous because of the opportunity for contamination by dust and flies or manually. This practice has now practically died out, but may occasionally be discovered by the inspector. Another practice on the part of some distributors, still occasionally observed, is the filling of returned bottles, which have not been treated with a bactericide, with milk or milk products along the milk route, particularly at retail depots. This section expressly forbids this practice. The use of standard milk bottles or single-service containers for delivering milk and milk products in quantities less than one gallon is required in order to prohibit delivery in such containers as buckets, fruit jars, etc., which may be difficult to wash and to subject to adequate bactericidal treatment, which cannot be filled and capped with the proper equipment used for these purposes, and which it is often difficult to label properly. The portion of this section dealing with the method of selling or serving of milk or milk products in restaurants, groceries, etc., is designed to prevent contamination of the milk in handling or serving. Such contamination is frequently observed in the dipping of milk from a bulk container into the container or glass in which it is sold or served to the customer, the container or glass frequently overflow'ing and the milk coming in contact with the fingers and then dripping back into the bulk container from which it was dipped. Furthermore, even if milk is poured into glasses from bottles in the kitchen there is more opportunity for carelessness and consequent contamination than if it is served in the original container, because the transferring is done out of sight of the customer. 144 SECTION 10 The selling or serving of milk in the original container has been found to be practical. In fact, many establishments report increased sales because of the reaction of the consumer to the improved service sanitation, and to the fact that he is assured of receiving all of the cream in the original container. However, there are rapidly being developed sanitary bulk dispensers which may result in reducing the cost of milk distribution. For this reason this section is so worded as to permit the selling or serving of milk or milk products from approved sanitary bulk dispensers which insure correct mixing of the milk and cream. The health officer should not approve any bulk dispenser which does not satisfy the following design and operation requirements: (1) It shall comply with the requirements of item lOp, construction and repair of equipment. (2) No surfaces with which milk or milk products come in contact shall while in use be accessible to manual contact, droplet infection, dust, or flies, but the delivery orifice may be exempted from this requirement. (3) All parts of the dispensing device with which milk comes in contact, including any measuring device, shall be cleaned and sub- jected to bactericidal treatment at the milk plant, not at the retail vendor’s establishment. (4) The dispensing device shall be filled and sealed with two seals at the milk plant in such manner as to make it impossible to with- draw any part of its contents without breaking one seal and impossible to introduce any substance without breaking the other. (5) It shall mix the milk and cream thoroughly and automatically with each dispensing operation. This requirement may be waived in the case of milk products which remain homogeneous without mixing. In the case of milk drinks mixed at soda fountains, etc., this section shall be interpreted as requiring that the milk used shall include the entire contents of the original container or shall be from an approved bulk dispenser. The sanitary control of methods used in mixing such milk drinks is considered to be within the province of a restaurant or food ordinance rather than the milk ordinance. In enforcing this section the health officer may make an exception in the case of cream served with coffee, cereals, etc., as in this case it is impracticable to serve in the original container because of the fact that it is impossible for the distributor to deliver cream to the estab- lishment in the unit-size containers which would be required in each case. Furthermore, the use of expensive bulk dispensers as described above may not be a defensible requirement for all soda fountains, res- taurants, and similar establishments in the case of cream used for coffee, cereals, etc. For such service the health officer may permit transferring from the original bottle, or from a pump, urn, or other dis- SECTIONS 11 AND 12 145 penser which complies with requirements (1) and (2) above, and which is filled in a sanitary manner, kept clean, and frequently subjected to bactericidal treatment complying with the requirements of item 12p. Bottled milk should not be submerged in water for cooling because the contraction of the contents accompanying the cooling process may create a sufficient vacuum within the bottle to suck in water around the edge of the cap. Tests have shown that milk may thus be contaminated. SECTION 11. MILK AND MILK PRODUCTS FROM POINTS BEYOND THE LIMITS OF ROUTINE INSPECTION Milk and milk products from points beyond the limits of routine inspection of the city of may not be sold in the city of , or its police jurisdiction, unless pro- duced and/or pasteurized under provisions equivalent to the requirements of this ordinance; provided that the health officer shall satisfy himself that the health officer having jurisdiction over the production and process- ing is properly enforcing such provisions. This section is intended to permit the health officer to bar milk and milk products shipped in from great distances unless he can assure himself that they meet the provisions of the ordinance. Under no conditions should the health officer authorize the receipt of such shipments if arrangements cannot be made for supervision, unless an emergency exists, in which case permission should be given for its receipt, provided it is labeled ‘‘ungraded milk” when distributed. It is suggested that the health officer approve milk or milk products from distant points without his inspection if they are produced and processed under regulations equivalent to those of this ordinance, and if the milk or milk products have been awarded by the State control agency a rating of 90 percent or more on the basis of the Public Health Service rating method.29 SECTION 12. FUTURE DAIRIES AND MILK PLANTS All dairies and milk plants jrom which milk or milk products are supplied to the city of which are hereafter con- structed, reconstructed, or extensively altered shall conform in their con- struction to the requirements of this ordinance for grade A dairy farms producing milk for consumption in the raw state, or for grade A pasteur- ization plants, respectively: Provided, That the requirement of a two-room milk house shall he waived in the case of dairies the milk from which is to be pasteurized. Properly prepared plans for all dairies and milk plants which are hereafter constructed, reconstructed, or extensively altered 28 See Methods of Making Sanitation Ratings of Milk Sheds, Reprint No. 1970 from the Public Health Reports of Aug. 12, 1938, p. 1386. 146 SECTIONS 13-15 shall he submitted to the health officer for approval before work is begun. In the case of milk plants signed approval shall he obtained from the health officer and I or the State health department. This section is designed to insure that all new construction, recon- struction, or extensive alterations made subsequent to the adoption of this ordinance will comply with the highest grade A requirements of this ordinance. For example, a plant-producer whose barn floor is of tight wood or whose milk house does not have water piped into it, and a pasteurization plant which does not have a separate receiving room, are entitled to a grade A rating on these items. But when such plant- producer constructs a new barn or extensively alters his existing barn this section requires him to replace the wood floor with a concrete or equally impervious floor; and when he builds a new milk house or extensively alters his existing milk house he must pipe water into it. Similarly, when the aforesaid plant owner builds a new plant or extensively alters his existing plant a separate receiving room is mandatory. This provision represents a reasonable compromise between public health ideals and excessive production costs. It may be unreasonable to require a plant-producer to tear out a tight wood floor in good con- dition and replace it with concrete; but when this dairyman rebuilds his barn the health officer is justified in requiring such a step. This section shall not be interpreted as setting up any higher con- struction requirements for dairies and plants which seek to enter the market after the ordinance has become effective than for those supply- ing the community before that date. SECTION 13. NOTIFICATION OF DISEASE Notice shall be sent to the health officer immediately by any producer or distributor of milk or milk products upon whose dairy farm or in whose milk plant any infectious, contagious, or communicable disease occurs. SECTION 14. PROCEDURE WHEN INFECTION SUSPECTED When suspicion arises as to the possibility of transmission of infection from any person concerned with the handling of milk or milk products, the health officer is authorized to require any or all of the following measures: (1) The immediate exclusion of that person from milk hand- ling, (2) the immediate exclusion of the milk supply concerned from dis- tribution and use, (2) adequate medical and bacteriological examination of the person, of his associates, and of his and their body discharges. SECTION 15. ENFORCEMENT INTERPRETATION This ordinance shall be enforced by the health officer in accordance with the interpretations thereof contained in the 1939 edition of the SECTIONS 16-18 147 United States Public Health Service Milk Code, a certified copy of which shall be on file in the city clerk's office.30 SECTION 16. PENALTY Any person who shall violate any provision of this ordinance shall be fined not more than at the discretion of the court. Each and every violation of the provisions of this ordinance shall con- stitute a separate offense. This section must be worded in accordance with the city charter and the State constitution. Where legally possible the desirability is suggested of prescribing a minimum fine and an increase in fine for second and subsequent offenses. SECTION 17. REPEAL AND DATE OF EFFECT All ordinances and parts oj ordinances in conflict with this ordinance are hereby repealed; and this ordinance shall be in jull jorce and effect immediately upon its adoption and its publication, as provided by law. SECTION 18. UNCONSTITUTIONALITY CLAUSE Should any section, paragraph, sentence, clause, or phrase of this ordinance he declared unconstitutional or invalid for any reason, the remainder of said ordinance shall not he affected thereby. These sections need no explanation. 30 See footnote 5, p. 7. INDEX TO CODE Page Abnormal milk 38, 72 Abortion testing 37 Accredited counties, modified 37 Accredited herds 37 Acidity of cream 22 Adequate agitation 102, 109 Adulterated milk and milk products: definition 23 sale 25 Adulteration, examinations for 29 Agateware milk pails 64 Agitation, adequate 102, 109 Air heating equipment 124-127 photograph 122 sketches 123, 124, 125, 126 Airlift systems, water supply 63 Air space, dairy barn 39 Alkali washer solution 94 American Association of Medical Milk Commissions 36 Animals other than cows in dairy barns prohibited 41 Approval of pasteurization apparatus by State health authority 23, 96 Automatic pasteurizers 104-115 Bacterial count: averaging ; 24, 29, 33, 34 bottles and cans 32 buttermilk 35 cream 35 definition 24 examination of milk : 29 Grade A pasteurized milk 31, 82 Grade A raw milk 31, 37 Grade B pasteurized milk 31, 104 Grade B raw milk 31, 82 logarithmic average : 24, 34 method of reporting 33 recording 33 regrading 141 sour cream 35 table of standards 31 Bacterial standards, table 31 Bactericidal process 65 Bactericidal treatment; bottler 71, 94 bottles and cans 66, 68, 95 capping machine 71 chlorine 45, 50, 63, 66, 68-71, 73, 93, 94 containers 65, 92 coolers 71, 93, 94 cows’ udders and teats 72 entire assembly 92 equipment J 65, 92 feed troughs 40 hot air 65, 66 hot water 65, 66, 71, 93, 118 milkers’ hands 73 milking machine rubbers 71 milk piping 93 149 150 INDEX Bacterial treatment—Continued. Pas« steam 65, 66-69, 71, 93, 94 strainer cloths 65, 71 test of efficiency 66, 70, 95 utensils 65-71, 92-95 valves 93, 118 Bactericides, chlorine 69 Bang’s disease 37 Beverage: milk 22, 23 skimmed milk 23 Bored well 57 Bottled milk, storage 143, 145 Bottler: bactericidal treatment 71, 94 covers 138 photograph 129 drip-diverting apron on filler pipe 138 photograph 129 floats _ 138 protection from contamination 138 Bottles and cans, bactericidal treatment 66, 68, 95 Bottles, delivery of milk in standard 142, 143 Bottling 79, 137 Butter fat: definition 22 homogenized milk 22 Buttermilk 22, 23 grading 35 Cabinets: hot-air — 66, 68 steam 66-68 Calcium hypochlorite 69 Cans, bactericidal treatment 66, 68, 95 Can washer 86 Capping 80 Capping machine 80 Caps and cap stock: lip-cover 138, 139 purchase, in sanitary containers 80, 96 storage 80, 96 Casing pipe, water supply 61 Caustic soda 95 Ceilings: dairy barn 41 milk house 45, 47 pasteurization plant 84 Certified milk, pasteurized 82 Certified milk, raw 36 Chain bucket system, water supply 63 Charts, recording thermometer 100, 103, 115 Chemical toilets 52, 53 Chlorinated lime 69 Chlorine: bactericidal treatment with 45, 50, 63, 66, 68-71, 73, 93, 94 bactericides 69 solutions: approved strength 69 testing 70 treatment in three-compartment vats 45, 50 treatment of milkers’ hands 73 treatment of udders and teats 72 Cisterns 57 Cleaning: containers 65, 92 equipment 65, 92 operations, location 45, 50, 86 INDEX 151 Cleaning—Continued. Page teats 72 udders 72 utensils 65, 92 Cleanliness: clothing 74 cow yard 42 crates 72, 95 dairy barn floors 41 dairy barn walls and ceiling 41 employees 73, 88, 139 flanks 73 hands 73, 88, 139 milk house 51-52 milk stools 74-75 pasteurization plant 83-88 personnel 73, 74, 88, 139 toilets 52, 53, 87, 88 Close-coupled or flush valves 116 Clothing, clean 74, 139 Collecting stations 82 Colostrum 21-22 Condensation-diverting apron 87, 127, 138 Conical coolers 78 Construction: containers 64, 90 dairy barn floors 40 equipment 64, 90 milk house 45-50 milk pails , 64 milk piping : 89 pasteurization plant floors 83 steam cabinets 66-68 steam jets 68 utensils 64, 90 Contagious abortion 37 Containers: bactericidal treatment 65, 92 cleaning 65, 92 collection from quarantined residences 143 construction 64, 90 danger of unclean 64 handling 71, 95 original, sale of milk in 142 single-service 64, 91, 96, 142 storage 71, 95 Contamination, protection from 45, 85 Continuous-flow pasteurizers 104-115 photograph 98, 108 Coolers: bactericidal treatment 71, 93, 94 conical 78 drip deflector, photograph 128 , header gap, photograph 129 photographs 128, 129 prevention of leakage 128 protection of, from contamination 129 surface 78, 128 surface, shields 129 tubular 79 vat 77 Cooling 75-79, 128-137 bottled milk 142 Cooling temperature 24, 29, 75, 128, 141, 142 definition 24 regrading ,, 141 Cost of milk control 24 Cotton discs, storage _ 72 Cleanliness: Construction: Containers: Coolers: 152 INDEX Count. (See Bacterial plate count, Direct microscopic count.) Covers: Page bottling machine 138 cooler, photograph 128 equipment 86 tanks and vats 86, 127 vat and pocket 127 well 61 Cover ports 86, 127 Cows: danger of unclean 73 flanks 73 method of cleaning 73 milking 72 tuberculosis and other diseases 37 udders and teats 72 Cow yard 42 Crates for storing bottles 71, 95 Cream: bacterial count 35 definition 22 dispensing 142 grading 35 recombined 22, 23 reconstituted 22, 23 sour 22 Dairies, future 145 Dairy: definition 23 surroundings 81 Dairy barn 39-43 photograph 40 Dairy farm: definition 23 inspection . 28, 141 inspection forms 29 privy, sanitary 53-57 toilet 52 water supply 57-64 Date of effect of ordinance 147 Definitions 21-24 Degrading 29-30 Delivery, at quarantined residences 143 Delivery containers 142 Dipping milk 142 Direct microscopic count, average: definition 24 Grade A pasteurized milk 30, 31, 82 Grade A raw milk 31, 37 Grade B pasteurized milk 31, 140 Grade B raw milk 31, 82 regrading 141 table of standards 31 Disease, notification 146 Diseases of cows 37, 72 Disinfection, water supply 63 Dispensers 142-145 Disposal fields 53 Distant milk or milk products 145 Distributor, milk, definition 23 Doors; feed room partition 41 milk house, screen 45, 49, 52 sketch 48 pasteurization plant 84 steam cabinet 66 toilet room 88 INDEX 153 Drainage: Paga dairy barn floors 40 pasteurization plant floors 83 water supply 62 Drains; cow yards 42 milk house 45, 50 Drilled well 57 Driven well 57 Dug well 57-62 Effluent, disposal: chemical toilets 53 flush toilets 52 Electrical refrigeration 78 Emergency revocation of permit 146 Employees: cleanliness 73, 139 health 80, 139, 146 Enforcement: interpretation 146 labeling 25, 141 placarding 25, 141 Engines, gas, milk house 52 Equipment: bactericidal treatment 65, 92 cleaning 65, 92 construction 64, 90 handling 72 storage 71 Examination: cows 37 milk and milk products 29 personnel, health 80, 139 Exemption for Grade B pasteurized milk 140 Exemption for Grade B raw milk 50, 76 Exemptions for milk to be pasteurized 37, 40, 45, 50. 51, 75, 80, 81 Farm, dairy, definition 23 Fat; butter, definition 22 milk, definition 22 Feed alleys, floors 40 Feed troughs, dairy barn 40 Filters—see Strainers. Flanks, cleanliness 73 Flies: breeding 43 elimination 43, 50, 51, 84 Floors: dairy barn 40 milk house 46 pasteurization plants 83 pump room 61 steam cabinet 66 toilet rooms 53, 56 Flow-diversion valve 102-115, 128, 133 Flush toilets 52 Flush valves 116 Foam: heating 124-127 heating apparatus, photograph 122 sketches 123-126 over milk in vat, photograph 122 Food substances, storage and handling 87 Food value: milk 21 raw vs. pasteurized 97 147674°—40 -11 154 INDEX Page Formaldehyde prohibited 71 Forms, inspection 29 Frost pits 61 sketches for elimination 61 Future dairies 145 dairy barn, lighting ; 39 milk house, suggested dimensions 51 Future milk plants 145 Gas engines, milk house 52 Goat milk 22 Grade A pasteurized milk 82-140 Grade A raw milk 37-82 Grade B pasteurized milk 140 Grade B raw milk 82 Grade C pasteurized milk 140 Grade C raw milk 82 Grades, announcement 36 Grades of milk and milk products which may be sold 140 Grading of milk and milk products 28, 35, 140, 141 Grading period 24 Gutters, dairy barn 41 Handling of; containers 71, 95 equipment 72 food substances 87 more than one grade 142 other products than milk and milk products 50, 87 utensils 71, 95 Hands: cleanliness 73, 88, 139 milkers’, bactericidal treatment 73 Hand-washing signs 88 Health examinations, personnel 80, 139 Health officer, definition 24 Health, personnel 80, 139, 146 Heating facilities in milk house 45, 50 Heating, air and foam 124 High-temperature short-time pasteurization 23, 96, 104-115 High-temperature short-time pasteurizer, photograph 98 Holder heaters, automatically controlled 106, 108, 111 Holding time, pasteurization 23, 96, 100, 103, 112 testing of 114 Homogenized milk 22 Hooded milk pails 64 Hot air, bactericidal treatment with 65, 66 Hot water, bactericidal treatment with 65, 66, 71, 93, 118 Hypochlorite: calcium 69 sodium 69 Indicating thermometers 68, 98, 102, 112 air temperature 126 hot air cabinet 68 on pasteurization vat 98 photograph 98 on pipe lines 98 steam cabinet 68 Induration of udder 37 Infection: from toilet 52 procedure when suspected 146 Inlet valves 115-124 sketch of suggested design 121 Inspection; dairy farms and milk plants 28, 141 water supply 57 Inspection forms 29 INDEX 155 Page Inspection report 28 Inspectors’ test thermometers 77, 101 Irreversible plug 115 Labeling 25, 141, 145 Lactic acid 22 Leak-protector valves 115-123 Licensing pasteurization plant operators 97 Lighting: dairy barn 39 milk house 45, 47 pasteurization plant 85 toilets 53 Lime, chlorinated 69 Lip-cover caps 138 Logarithmic average, bacterial counts 24, 34 Logarithms, table 35 Lye 71 Maintenance of pasteurization time and temperature 102, 115 Manholes, water supply 63 Manual pasteurizers 102-104, 112 Manure, disposal 43 Mastitis 37 Medical Milk Commission, American Association of 36 Mezzanine floor, pasteurization plant, construction 87 Microscopic count—see Direct microscopic count. Milk: abnormal 72 adulterated 23, 25 Certified-pasteurized 82 Certified-raw 36 definition of 36 delivery at quarantined residences 143 dipping 142 dispensing 142-144 examination 29 from distant points 145 food value. 21 goat 22 homogenized 22 Grade A pasteurized, definition 82 Grade A raw, definition 37 Grade B pasteurized, definition 140 Grade B raw, definition 82 Grade C pasteurized, definition 140 Grade C raw, definition 82 grades which may be sold 140 grading 28, 35, 141 handling of more than one grade 142 misbranded 23, 25 overflow 138 recombined 22, 23 reconstituted 22, 23 removal from barn 75 sale in original containers 142 serving in original containers 142 skimmed 22, 23 straining in barn 75 ungraded, sale 25 vitamin D 22, 26, 29, 35 Milk beverage 22 Milk dispensers 142 Milk distributor, definition,: 23 Milkers’ hands 73 Milk fat, definition 22 Milk-flow diversion valve 104 Milk-flow stop 100,104-115 156 INDEX Page Milk house 45-52 photograph ; 50 plans 46 Milk pails—see Pails, milk. Milk piping 89 Milk plant, definition 24 Milk producer, definition 23 Milk products: adulterated 23 definition 22 dispensing 142 examination 29 from distant points 145 grades which may be sold 140 grading 28, 35, 140 Milk pumps 91, 104, 114 Milk-pump stop 104-115 photograph 108 Milk room 45-52 Milk samples 29, 76 Milk stools 74 Milk-to-milk regenerators 130-136 Milk-to-water-to-milk regenerators 136 Milking 72 Milking-machine rubbers • 71 Milking parlors 43 Misbranded milk and milk products 23 Miscellaneous protection from contamination 45, 85 Miscellaneous requirements, milk house 49 Modified accredited counties 37 Notification of disease 146 Operators of pasteurization plants 97 Outlet valves 115-124 sketches of suggested designs 119 Overflow milk 138 Pail and rope system, water supply 63 Pails, milk: bactericidal treatment 68 cleaning 65 construction 64 handling 72 Paper bottles 64, 90 Parchment paper 96 Partitioning: milk house or room 45, 51, 82 feed room 41 pasteurization plant ; 86 receiving stations 82 Pasteurization 96 Pasteurization plants 82-87 future 145 inspection 28, 142 inspection form 29 licensing of operators 97 plans 145 receiving stations 82 surroundings 140 Pasteurized milk: Certified 82 Grade A : 82 Grade B 140 Grade C 140 Pasteurizers: automatic 104-115 continuous-flow 104-115 high-temperature short-time 93, 104^115 Pasteurized milk: Pasteurizers; INDEX 157 Pasteurizers—Continued. Page manual 102-104, 112 pocket-type 93, 104-115, 116, 125-127 time of filling and/or emptying 103, 112 tubular holders 93, 104-115, 117 vat-type 93, 102-104, 116, 118 Penalty 147 Permits 25, 29, 141 number on vehicles 25 revocation 25, 29, 141 Person, definition 24 Personnel: cleanliness 73, 74, 88, 139 health 80, 139, 146 Phosphatase test 97 Pipes, water supply 59, 61 Piping water into milk house 45, 50, 82 Piping, milk 89, 93 Pits, frost 61 Pits near water supply 61 Pit toilets 53-57 Placarding 25, 26 sketch of placard 27 Plans for dairies and milk plants 145 Plant-producer-inspection form 29 Plants, milk: definition 24 future 145 surroundings 140 Plate count-—see Bacterial count. Pocket covers 127 Pocket-type pasteurizers 93, 104-115, 116, 125-127 Portland Cement Association 40 Posting of inspection reports : 28 Power pump, water supply 61 Preheating holders 127 Preservatives prohibited 71 Pressures, relative, in regenerators 129 Priming pumps, water supply 63 Privies: dairy farm 52-57 near wells 54 pasteurization plant 87 sketches 54-55 Producer-distributor inspection form 29 Producer, milk, definition 23 Products, milk, definition 22 Public health value of pasteurization 96 Pump bearings, water supply 63 Pump head and base, water supply 61 Pump room, water supply 61 Pump stop, milk ; 104-106 Pumps, milk . 91, 93, 104-106, 114 Pumps, water supply, hand operated 63 Quarantined residences, delivery of milk at 143 Raw milk: Certified 36 Grade A 37-82 Grade B 82 Grade C 82 Receiving room, pasteurization plant 86 Receiving stations 82 Recirculated water and refrigerant 129 Recombined cream 22, 23 Recombined milk 22, 23 Reconstituted cream 22, 23 Reconstituted milk — 22, 23 Privies: 158 INDEX Page Recording thermometer charts 100, 103, 115 Recording thermometers 100, 103-104, 112, 115 Reductase test, examination of milk 29, 30, 34 Reduction time, average: definition 24 Grade A Raw Milk 31, 37 Grade B Raw Milk 31, 82 regrading 141 table of standards 31 Regenerative heater-coolers 93, 129 Regenerators ; 130-137 sketches 130, 134-137 Regrading 28, 141 Relative pressures in regenerators 129 Removal of milk from barn 75 Repeal 147 Reservoirs, water supply : 63 Resting barns 43 Revocation of permit 26 Samples of milk; collection 31, 76 examination . 29 record 33 Screening: milk house 45, 49 pasteurization plant windows and doors 84 pit toilets, vent pipe 56 sketch of screen door 48 Septic tanks 53 Sewers: near water lines 59 near wells 59 Shields, cooler 129 Short-time high-temperature pasteurization 93, 96-115 Significant temperature drop ; 108 Simultaneous temperature difference 102, 111 Single-service containers 64, 91, 96, 142 Skimmed milk 22, 23 Skimmed milk beverage 22, 23 Sodium hypocholorite 69 Solids not fat 21 Sour cream 22 Spring, water supply 57 Steam, bactericidal treatment with 65, 66-68, 71, 93, 94 Steam cabinets 66 Steam jets 68 Stools, milk 74 Stop, automatic milk-flow 101, 104 Stops, valve 101, 104 Storage: bottled milk 143 caps and cap stock 80, 96 containers 71, 95 cotton discs 72 equipment 71 food substances 87 parchment paper 96 utensils ; — 71, 95 Storage racks 71, 95 Strainer cloths, bactericidal treatment 65, 71 Strainers 64, 87 Straining milk in barn 75 Strip cup 73 Suction pipe, water supply 61 Surface coolers 78,128 Surface water supplies 57 INDEX 159 Surroundings: Page dairy 81 pasteurization plant 140 Tables, milk room, cleaning 51 Teats 72 Temperature: cooling 24, 29, 75, 128, 141, 142 pasteurization 96 Testing: air-temperature thermometers 126 automatically controlled holder heaters 106, 111 bactericidal treatment bottles and cans 95 chlorine solutions 70 cut-in and cut-out temperature of milk-flow stops __ 105, 111 holding time of automatic holders 114 milk-to-milk regenerators 134 pasteurization indicating thermometers 98 percent caustic 95 phosphatase ' 97 recording thermometers 100 significant temperature drop 108 simultaneous temperature difference 102, 111 thermometric lag of recorder-controllers 107 time of filling and/or emptying 102, 112 treatment assembled equipment 93 Thermometer charts, recording 100, 103, 115 Thermometers: air temperature 125, 126 indicating 68, 98, 102, 112 on pipe lines 98 on vats or pockets 98 inspectors’ test 77, 101 for pipe line thermometers 101 maximum-self-registering 101 milk sample 77 recorder-controllers 107 recording 100, 103-104, 112, 115 steam cabinet 68 testing of 97-99, 127 Thermometric lag 99, 107 Thermophiles 94 Thermostatic control of pasteurization 104 Toilet: dairy farm 52 hand-washing signs 88 pasteurization plant 87 Toilet bowl, flush toilet 53 Tuberculin test 37 Tuberculosis of cows 37 Tubular coolers 79 Tubular holders 93, 104-115, 117 Typhoid carriers 52, 80, 139 Udders 37, 72 Unconstitutionality 147 Ungraded milk 25,145 United States Department of Agriculture 37, 39, 40, 42, 68, 71, 78, 79 Unloading cans in pasteurizing room prohibited 85 Utensils 64, 71, 90, 95 Validity of ordinance 147 Valves: flow diversion 102-115, 128, 133 inlet and outlet 115-124 sketches of suggested designs 119, 121 Vats, wash and rinse 45, 50, 52, 82 Vat coolers 77 Vat covers 127 Vat-type pasteurizers 93, 102-104, 116, 118 160 INDEX Page Vehicles 25, 81, 140 Ventilation: dairy barn 39 milk house 45, 47 pasteurization plant 85 toilet rooms 53, 56, 87 Vent openings, water supply 63 Violation, procedure when discovered 25, 28, 141 Vitamin D milk 22, 26, 29, 35 Walls: dairy barn ; 41 milk house 45, 47 pasteurization plant 84 Wash vats 45, 50, 52, 82 Wastes, disposal, pasteurization plant 92 Water in milk house 45, 50, 82 Water level control gages 63 Water pressure, flush toilet 52 Water supply: dairy farm 50, 57-63 milk house 45, 50, 82 pasteurization plant - 88 sketches 58-61 Well casing or lining 61 Wells 57-64 Whitewashing, dairy barn walls and ceilings 41, 82 Whitewash formula 42 Windows: dairy barn 39 milk house 47 pasteurization plant 84 Wire cloth strainers 65, 87 Woven wire cloth strainers 64, 87 AMFLUMFNT NO. 2 TO 1939 EDITION of u. s. public health service MILK ORDINANCE AND CODE Adopted by Public Health Service Sanitation Advisory Board, December 3, 1942. There is given below a brief summary of the more important changes adopted in the 1939 edition of Public Health Bulletin No. 220. Following the summary, the revisions are given in detail. A number of other proposed changes included in the agenda were not acted upon for lack of time but will be considered at a future meeting of the Board. It was agreed that it would be advisable to postpone the printing of a new edition of the ordinance and code until after the war, and instead to issue a separate list of the changes. SUMMARY A non-degrading form of the ordinance is to be prepared for communities which prefer to penalize violations of the grade A standards by suspension of permit instead of by degrading. The definition of homogenized milk (Definition J, p. 22) is made less stringent by changing from 5 to 10$ the allowable maximum percentage difference in fat content between the top 100 cc. of milk and the remaining milk in quart containers. In item Ir (p. 37), calfhood vaccination against Bang’s disease under official supervision is permitted and animals which become reactors but are not producing milk, may be retained in the herd until they are 16 months old. The modified accredited Bang’s-disease-free area system of the U. S. Bureau of Animal Industry is accepted in lieu of annual testing in non-infected herds. Bang’s testing shall be done and reactors disposed of in accordance with the B.A.I. requirements. Pouring, but not straining, is permitted in the barn into containers provided with covers and so located as to protect the milk from contamination (Item 22r, p. 75)* Hot and cold running water, instead of warm running water, is required at pasteurization plant lavatories (Item 8p, pp. 88-89)* A recommendation that the phosphatase test be run frequently on pasteurized milk is included in item l6p (p. 97)• To protect bottles of pasteurized milk during filling against the entrance of condensation from the outside of the bottler bowl, it is required that drip-deflecting aprons must be installed just above the filler valve rubbers, or a suitable air blast may be used. Drip deflectors shall be so designed as to divert drip away from the path of travel of the bottles. (Item I8p, p. 138.) 2 The wording of Section 13, Notification of Disease, is modified to prohibit any person having or suspected of having any disease in a communi- cable form, or of being a carrier of such disease, from working in or being employed by any dairy farm or milk plant in any capacity which brings him in contact with the production, handling, storage, or transportation of milk, milk products, containers, or equipment (p. 14.6). In addition to the above changes, certain explanatory material has been added, and in several cases the ordinance wording has been made more explicit without changing the original intent. DETAILED STATEMENT OF CHANGES A non-degrading form of the ordinance is to be prepared for communities which prefer to penalize violations of the grade A standards by permit sus- pension rather than by degrading. DEFINITION J. HOMOGENIZED MILK (page 22).- In line 6, delete "5" and substitute ”10." ITEM Ir. COWS, TUBERCULOSIS AND OTHER DISEASES (pages 37-39).- in the first paragraph of the ordinance insert "tuberculosis-free" before "accredited" in lines 7, 9, and 11. Delete the second paragraph of the ordinance entirely and substitute the following: Within l6years after the -adoption of this ordinance all milk and milk products consumed raw shall be from herds or addi- tion's thereto which have been found free from BangTs disease, as shown by blood serum tests for agglutinins against Brucella abortus made in a laboratory approved by the health officer. Said tests shall be made and reactors disposed of in accordance with the require- ments approved by the United States Department of Agriculture. Bureau of Animal Industry,15 for Bang's-disease-free accredited areas. All such herds shall be retested at least every 12 months and all reactors disposed of in accordance with the above requirements: Provided, That cattle which have been vaccinated with an approved vaccine as calves between the ages of 4- £uid 8 months and which react to the above test but are not producing milk may be retained in the herd until they are 16 months of age, at which time they shall be tested and if they react shall be disposed of as required above* A certificate identifying each animal by number, and signed by the laboratory making the test, shall be evidence of the above test: Provided, That in modified Bang*s-disease-free accredited counties in which the modified accred- ited area plan is applied to the dairy herds, the modified Bang's- disease-free accredited area system approved by the United States Bureau of Animal Industry 15 shall be accepted in lieu of annual testing in non-infected herds of cattle. Insert the following on page 39, after the second paragraph of Satisfactory compliance under item lr (all except third paragraph to be in small type): 3 The following is a brief summary of the U. S. Bureau of Animal Industry regulations for modified tuberculosis-free accredited areas. If less than 0.5 percent of the cattle react on the first complete* test of all cattle in the area, the area is designated as an official modified accredited area for a period of 3 years. Infected herds, must be quarantined and tested as required in the Individual Accred- ited Herd Plan. If more than 0.5 percent but not more than 1.0 per- cent react on the first complete* test, the infected herds must be quarantined and retested; and if less than 0.5 percent react on this partial retest, the area is designated as a modified accredited area. If more than 1 percent react on the initial complete* test, all cattle in the area must be retested, and the area nay be accredited if not more than 0.5 percent of the cattle react. All the provisions of the Individual Accredited Herd Plan that relate to testing, re- moval of reactors, cleaning, disinfecting, and sanitation also apply to the area plan. All counties in the United States have now been designated as modified tuberculosis-free accredited areas. Modified accredited areas may be reaccredited under the follow- ing conditions: (a) If a complete area retest indicates •; degree of infection not exceeding 0.2 percent, the area may remain in the mod- ified accredited status for a period of 6 years from the date of re- modification. All infected herds must be quarantined and tested, and reaccreditation tests on 6-year areas must include all the cattle in the area. (b) If the original test of all the cattle in the area* (or the last complete test of all cattle, ih the case of areas which have already been reaccredited) showed a degree of infection not exceeding 0.5 percent, the area may be reaccredited if not more than 0.5 percent of the cattle react on a test of all herds n which in- fection has been found at any time, plus such other herds as are designated by the proper State and Federal officials. (c) If the original test of all the cattle in the area* showed that the degree of infection did not exceed 2 percent (or, in the case of areas which have been reaccredited, if the last complete test of all cattle showed a degree of infection exceeding 0.5 percent but not 1.0 per- cent) the area may be reaccredited if less than 0.5 percent react as the result of testing at least 20 percent of the total number of herds plus all herds in which infection has been found at any time. (d) If the original test of all the cattle in the area showed a degree of infection exceeding 2 percent, the area may be reaccredited on the basis of a complete test of all cattle in the area. For a more complete discussion, see the "Uniform Methods and Rules For The Establishment and Maintenance of Tuberculosis-Free Accredited Herds of Cattle and Modified Accredited Areas” adopted by the Bureau of Animal Industry, U. S. Department of Agriculture, Dec. 19, 1940. It is not the intent of the ordinance that milk may qualify as grade A for consumption raw if calfhood vaccination is being applied in infected herds. The intent is that the herds shall be maintained Bang’s-disease-free, but that in such free herds, calves which have been vaccinated between the ages of 4 and 8 months with an approved vaccine under official supervision, and hence may react to the agglu- tination test, may be retained in ihe herd until the age of 16 months, Special provisions are made for range and semi-range areas. u provided they do not become milk-producers before this time. The presence of properly vaccinated calves in a free herd is not considered a menace to the other cattle. The intent of the ordinance, then, is that all milking animals, and all over 16 months of age, must be free from Bang’s disease as shown by the test. Vaccinated calves which are still reactors when tested at the time required by the ordinance must be disposed of as the ordinance requires. By approved vaccine is meant such vaccine as is approved by the U. S. Bureau of Animal Industry for vaccination of calves against Bang’s disease. The following is a brief summary of the U. S. Bureau of Animal Industry regulations providing for modified Bang’s-disease-free accredited areas. The extent of the area is determined by the cooper- ating State and Federal agencies. When testing is begun, the area is placed under quarantine and certain rules must be observed in import- ing cattle. All cattle 6 months of age or over, except steers, are tested for Bang’s disease and reactors must be slaughtered within 15 days. If not more than 1% of the cattle react and not more than 5$ of the herds are infected, the area may be declared a modified Bang’s- disease-free area for a period of 3 years, provided that all infected herds are quarantined and retested at intervals of 30 to 90 days until all cattle in them pass two consecutive negative tests and a third negative test not less than 6 months from the date of the second nega- tive test. At the end of the three-year period the area may be reac- credited if not less than 10$ of the herds, including 10$ of the cattle 6 months of age and over, and including all herds found to contain re- actors in the last complete area test or county check test, are re- tested, and not more than one percent of the cattle react. ITEM Ur. UTENSILS, BACTERICIDAL TREATMENT (page 69).- Insert the following sentences in Satisfactory compliance, at the end of the first para- graph under Approved strength of chlorine solutions; Bactericidal treatment with chlorine is ineffective if the utensils have not been thoroughly cleaned. Where chlorine is relied upon for bactericidal treatment, this item shall therefore be con- sidered as violated if the containers or equipment so treated do not comply with item 13r. ITEM 22r. REMOVAL OF MILK (page 75) •- Delete the present ordinance and code material and substitute the following: Each pail or can of milk shall be removed immediately to the milk house or straining room. No milk shall be strained in the dairy barn. Public-health reason.- Keeping the milk in the barn until all or a large part of the herd has been milked is apt to expose it to flies and dust, and to delay cooling. Straining milk in the barn likewise exposes it to dust and flies. Satisfactory compliance.- To comply with this item, (1) Each pail of milk shall be removed as soon as it is filled to the milk house or straining room; or 5 (2) Milk nay be poured from the milk pails or milking machine units into a 5 or 10 gallon milk can which shall be removed as soon as it is filled to the milk house or straining room. The can shall be provided with a cover which shall be removed only during pouring and which shall be protected from contamination while so removed. The can shall be placed at such distance from the cows or sufficiently raised above the floor (as in a cart) as to be protected from manure and splash. (3) No milk shall be strained elsewhere t*han in the milk house or in a straining room provided for this purpose. If the milk house and barn are too widely separated to make practi- cable the straining of milk in the milk house, the construction of a small screened straining room in or near the barn, but not opening di- rectly into it, is satisfactory. This method still has the disadvantage of delaying cooling, though this can be reduced by taking every can full of milk to the milk house as soon as filled. Dairymen sometimes use the feed room or a similar enclosure for a straining room. This is not ap- proved unless all feedstuffs or other materials are removed and the room is so located that it does not open directly into the milking barn. Pouring milk into conductors which are protected, as provided' under item 8r(e), shall be permitted. ITEM 5p. MISCELLANEOUS PROTECTION FROM CONTAMINATION (page 8?).- Add the following at the end of Satisfactory compliance: (11) No milk, milk products, containers or equipment shall be handled or stored beneath overhead sewer or drain pipes unless such pipes are completely enclosed by a watertight casing or provided with suitable means to carry off possible leakage or condensation. In all proposed plants, sewer and drain lines shall, insofar as possible, be so located that drip therefrom cannot reach the milk, milk products, containers or equipment. ITEM 6p. TOILET FACILITIES (pages 87-88).- Delete the Public-health reason and substitute the following: Public-health reason.- Human excreta is potentially dangerous and must be properly disposed of. The organisms causing typhoid fever, paratyphoid fever, and dysentery may be present in the body discharges of cases or carriers. Sanitary toilet facilities are necessary to pro- tect the milk, equipment, and containers from fecal contamination carried by flies, other insects, hands or clothing. When the toilet facilities are of a satisfactory type and are kept clean and in good repair, the opportunities for the spread of contamination by the above means are minimized. The provision of an intervening room or vestibule between the toilet room and any room in which milk, milk products, equipment or con- tainers are handled or stored makes it less likely that toilet-contaminated flies will enter these rooms. It will also minimize the spread of odcrs. 6 Where pit privies are used, it is essential that they be of a sanitary type in which the excreta is protected from flies and other agents of transmission, and that they be not rendered ineffective by improper operation. Delete (2) and (3) of Satisfactory compliance and insert the following: (2) There is an intervening room or vestibule between any toilet room and any room in which milk, milk products, containers or equipment used in connection therewith are handled or stored. The intervening room or vestibule shall be equipped with tight-fitting, self-closing doors, and shall be of such dimensions as to prevent both doors from being opened simultaneously by the same person. Re-number the subsequent paragraphs, and in the next to the last ientence of Satisfactory compliance, insert "or bottom" after "top." ITEM 7p.- KAMD-WASHING- FACILITIES (pages 88-89).- In the first sentence of the ordinance, delete "warm" and substitute "hot and cold." In the first sentence of Satisfactory compliance, make the same change, and in the fourth sentence, delete "Warm" and substitute "Hot." ITEM lop. PASTEURIZATION (page 97) compliance on nage 97, add the following: - At the end of Satisfactor The phosphatase test should be milk samples.22 run frequently on pasteurized On the same page, add the following to the references given in footnote 22 (6) Standard Methods for the Examination of Dairy Products, 194.1, American Public Health Association, pp. 258-278. ITEM l8p. BOTTLING (page 138).- Add the following at the end of Satisfactory compliance: (6) Bottling machine filling valves shall be provided with an apron or other approved device to prevent water of condensation from reaching the milk- and bottle-contact surfaces of the valves or from dripping into bottles. Deflecting aprons shall be located immediately above the valve rubbers and shall be so designed as to divert the con- densation away from the path of travel of the milk bottles, as toward the center of the circle of travel in rotary machines, because other- wise the drip may enter bottles when they approach and leave the filling position. Suitable air blasts may be used in lieu of diverting aprons. SECTION 10 (pages 142-145)-- In the third sentence of the second para- graph of the ordinance, insert "individual" before "original container." Also make the same insertion before "original" in the last sentence of Code material on page 143; and, on page 144, in the first sentence, in the first sentence of the paragraph following (5), and in the first sentence of the last paragraph. 7 Delete the fifth paragraph of the ordinance and substitute "The pouring lips of bottles containing milk or milk products in non-leakproof containers shall not be submerged in water for cooling." In the last paragraph of Satis- factory compliance under Section 10 on page M5, insert "in non-leakproof containers" after "Bottled milk." SECTION 13. NOTIFICATION OF DISEASE (page 116).- Delete the present ordinance wording and substitute the following: No person who is affected with any disease in a communicable form or is a carrier of such disease shall work at any dairy form or milk plant in any capacity v/hich brings him in contact v;lth the production, handling, storage, or transportation of milk, milk products, containers, or equipment; and no dairy farm or milk plant shall enploy in any such capacity any such person or any person suspected of being affected with any disease in a communicable form or of being a carrier of such disease Any producer or distributor 'of milk or milk products upon whose dairy farm or in _ "ll: plant any communicable disease occurs, or v.ho suspects tnat any employee has contracted any disease ja communicable form or has become a carrier of such disease, shall notify the health officer immediately. A placard containing this section shall be post'd in all toilet rooms or privies. (09-50A86) FEDERAL SECURITY AGENCY Public Health Service Washington Sanitary Engineering Division, Milk and Food Section AMENDMENT NO. 1 TO PUBLIC HEALTH BULLETIN NO. 220 (Adopted by Public Health Service Sanitation Advisory Board July 19U) ITEM lOp The following changes have been adopted under Satisfactory Compliance of item lOp, page 91, of the printed 1939 edition of the Milk Ordinance and Code recommended by the U. S. Public Health Service: In (5), last sentence, insert "and tests" after "inspections.- In (b), insert after the first sentence; "The disintegration test technic described in the latest (eighth) edition of Standard Methods for the Examination of Dairy Products should be followed. Samples of paperboard or cut blanks for this test should be taken before paraffining, at the milk plant, if possible, otherwise at the fabricating plant." Change paragraph (f) to read as follows; "(f) All single- service containers and container caps and covers shall prior to use be so processed as to produce containers having a residual bacterial plate count of not more than one per cc. of capacity and caps or covers with not more than 10 colonies each, as determined by the rinse technic described in the latest Standard Methods."