Sec. 383. Testing of milk and milk products.
During each grading period at least four samples of milk or
cream from each dairy farm and each milk plant shall be taken
on separate days and tested by the Health Officer. Samples of
milk and cream from stores, cafes, soda fountains, restaurants,
and other places where milk products are sold shall be tested as
often as the Health Officer may require. Bacterial counts shall
be made in conformity with the standard methods recommended
by the American Public Health Association. Tests may include
such other chemical and physical determinations as the Health
Officer may deem necessary for the detection of adulteration,
these tests to be made in accordance with the latest standard
methods of the American Public Health Association and the
Association of Official Agricultural Chemists. Notices of bacterial
counts shall be given to the producer or distributor concerned
as soon as made. Samples may be taken by the Health
Officer at any time prior to the final delivery of the milk or milk
products. All stores, cafes, restaurants, soda fountains, and
other similar places shall furnish the Health Officer, upon his
request, with the name of the milk distributor from whom their
milk is obtained.
