Sec. 10. Grade "A" raw milk.
Grade "A" raw milk is milk the average bacterial count of
which, as determined under section 8, does not exceed 100,000
per cubic centimeter, and which is produced upon dairy farms
conforming with all of the following items of sanitation:
(1) Cows; tuberculosis and other diseases. A physical examination
and tuberculin test and test for Bang's disease of all cows
shall be made before any milk therefrom is sold, and at least once
every twelve months thereafter, by a licensed veterinarian approved
by the state livestock sanitary authority. Said test shall
be made and any reactors disposed of, in accordance with the
current requirements approved by the state board of agriculture
for accredited herds.
A certificate signed by the veterinarian and filed with the health
officer shall be the only valid evidence of the above tests. Every
diseased animal shall be removed from the herd at once and no
milk from diseased cows shall be offered for sale. All reacting
animals shall be isolated at once and immediately excluded from
the premises. All animals failing to pass the tuberculin test shall
be branded with the letter "T" or "TB" on the shoulder, hip, or
jaw, and removed at once and slaughtered under the direction of
the health officer. Each letter in the brand shall be not less than
two inches high and one and one-half inches wide.
All animals failing to pass the test for Bang's disease shall be
dealt with as provided in the regulation of the state board
of agriculture.
(2) Dairy barns—Lighting. Such sections of all dairy barns
where cows are kept or milked shall have at least four square feet
of window area for each stanchion.
(3) Same—Air space and ventilation. Such sections of all
dairy barns where cows are kept or milked shall have at least five
hundred cubic feet of air space per stanchion, and shall be well
ventilated.
(4) Same—Floors. The floors and gutters of such parts of
all dairy barns in which cows are kept or milked shall be constructed
of concrete or other impervious and easily-cleaned material
approved by the health officer, and shall be graded to drain
properly, and shall be kept clean and in good repair. No horses,
pigs, fowls, etc., shall be permitted in parts of the barn used for
dairy purposes.
(5) Same—Walls and ceilings. The walls and ceilings of all
dairy barns shall be whitewashed at least once each year or painted
at least once every two years, or finished in a manner approved
by the health officer, 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.
(6) Same—Cow yard. All cow yards shall be graded and
drained as well as practical and kept clean.
(7) Manure disposal. The barn must be cleaned thoroughly at
least once a day and the manure carried to the fields or stored not
less than fifty feet from the barn.
(8) Milk house or room—Construction. There shall be provided
a separate milk house or milk room for the handling and
storage of milk and the washing and disinfecting of milk apparatus
and utensils, provided with a tight floor constructed of concrete
or other impervious material and graded to provide drainage.
The walls and ceilings of the milk house or room shall be of such
construction as to permit easy cleaning, and shall be painted at
least once each year, or finished in a manner approved by the
health officer. The milk house or room shall be well lighted and
ventilated and all openings effectively screened to prevent the
entrance of flies, and shall be used for no other purpose than the
handling and storage of milk or milk products and other operations
incident thereto. The cleaning and other operations shall
be so located and conducted as to prevent any contamination to
the milk or to disinfected equipment. The milk room shall not
open directly into a stable or into any room used for domestic
purposes.
All milk houses constructed after January 1, 1933, must be
located not nearer than five feet of dairy or more than fifty feet.
The milk house shall have at least three rooms, one for the handling
and storage of milk, one for washing and sterilizing utensils
and one for boiler.
(9) Same—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.
(10) Toilet. Every dairy farm shall be provided with a sanitary
toilet constructed and operated in accordance with the provisions
of this code governing excreta disposal.
(11) Water supply. The water supply shall be easily accessible,
adequate and of a safe, sanitary quality.
(12) Utensils—Construction. All containers or utensils used
in the handling or storage of milk or milk products must be made
of non-absorbent material and of such construction as to be easily
cleaned, and must be in good repair. Joints and seams shall be
soldered flush. All milk pails shall be of a narrow-mouthed design
approved by the health officer.
(13) Same—Cleaning. All containers and other utensils used
in the handling, storage or transportation of milk and milk products
must be thoroughly cleaned after each usage.
(14) Same—Disinfection. All containers and other utensils
used in the handling, storage or transportation of milk or milk
products shall between each usage be disinfected with live steam,
chlorine or in a manner approved by the health officer.
(15) Same—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 again being
used.
(16) Same—Handling. After disinfection no container or
other milk or milk-product utensil shall be handled in such a
manner as to permit any part of the person or clothing to come in
contact with any surface with which milk or milk products come
in contact.
(17) Milking—Udders and teats. The udders and teats of all
milking cows shall be clean at the time of milking.
(18) Same—Flanks, etc. The flanks, bellies and tails of all
milking cows shall be free from visible dirt at the time of milking.
(19) Milkers' hands. Milkers' hands shall be clean, rinsed with
a disinfectant, and dried with a clean towel immediately before
milking. Should the milking operation be interrupted, the milkers'
hands must be redisinfected. Wet-hand milking is prohibited.
Convenient facilities shall be provided for the washing of milkers'
hands.
(20) Clean clothing. Milkers and milk handlers shall wear
clean outer garments while working.
(21) Milk stools. Milk stools shall be kept clean.
(22) Removal of milk. Each pail of milk shall be removed
immediately to the milk house or straining room. No milk shall
be strained in the dairy barn.
(23) Cooling. Milk must be cooled to as low a temperature as
circumstances will permit not above 60° F. and kept at such
temperature until delivered to consumer or pasteurizing plant.
(24) Bottling and capping. Milk shall be bottled from a container
with a readily cleanable valve, or by the means of a bottling
machine approved by the health officer. Bottles must be capped
by a machine. The machine shall be cleaned and disinfected before
each usage. Caps shall be purchased in sanitary containers
and kept therein until used.
(25) Health certificates. Every person connected with a dairy
or milk plant whose work brings him in contact with the production,
handling, storage or transportation of milk or milk products
shall have within twelve months passed a medical examination
made by the health officer, and shall submit such specimens of
bodily discharge as the health officer may require.
(26) Notification of disease. Notice shall be sent to the health
officer immediately by any milk producer or distributor upon
whose dairy farm or in whose milk plant any case of sickness or
any infectious, contagious or communicable disease occurs. (Id.)
