Sec. 12. Grade "A" pasteurized milk.
Grade "A" pasteurized milk is grade "A" raw milk which has
been pasteurized, cooled, and bottled in a milk plant conforming
with all of the following items of sanitation and the average bacterial
count of which at no time after pasteurization and until delivery
exceeds 30,000 per cubic centimeter, with the exception that
cows producing this milk need not be tested for Bang's disease:
(1) Floors. The floors of all rooms in which milk is handled
shall be constructed of concrete and other equally impervious and
easily-cleaned material and shall be smooth, properly drained and
provided with trapped drains, and kept clean.
(2) Walls and ceilings. Walls and ceilings of rooms in which
milk is handled or stored shall have a smooth, washable, light-colored
surface and be kept clean.
(3) Doors and windows. All openings into the outer air shall
be effectively screened to prevent the access of flies. Doors shall
be self-closing.
(4) Lighting and ventilation. All rooms shall be well lighted
and ventilated.
(5) Protection from contamination and flies. The various
milk-plant operations shall be located and conducted so as to prevent
any contamination to the milk or to the disinfected equipment.
All means necessary for the elimination of flies shall be used. This
requirement shall be interpreted to include separate rooms for (a)
the pasteurizing, cooling, and bottling operations; (b) the container-washing
and disinfecting operation. Pasteurized milk shall
not be permitted to come into contact with equipment with which
unpasteurized milk has been in contact until subsequent to disinfection.
Rooms in which milk or cream or disinfected utensils or
containers are handled or stored shall not open directly into any
stable or living quarters.
(6) Toilet facilities. Every milk plant shall be provided with
toilet facilities conforming with the provision of this code. There
shall be at least one room or vestibule not used for milk purposes
between the toilet room and any room in which milk or milk products
are handled or stored. The doors of all toilet rooms shall be
self-closing. 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 maintained in conformity
with the provisions of this code.
(7) Water supply. The water supply shall be easily accessible,
adequate, and of a safe, sanitary quality.
(8) Washing facilities. Washing facilities shall be provided,
including hot running water, soap, and sanitary towels of a type
approved by the health officer. The use of a common towel is
prohibited.
(9) Milk piping. Only "sanitary milk piping" of a type which
can be easily cleaned with a brush shall be used.
(10) Construction of equipment. All equipment with which
milk comes in contact shall be constructed in such a manner as to
be easily cleaned.
(11) Disposal of wastes. All wastes shall be disposed of in
conformity with the requirements of the health officer.
(12) Cleaning and disinfection of containers and apparatus.
All milk containers and milk apparatus shall be thoroughly cleaned
after each usage and disinfected in a manner approved by the
health officer immediately before each usage.
(13) Storage of containers. After disinfection, all bottles,
caps, and other containers shall be stored in such manner as to be
protected from contamination.
(14) Handling of containers and apparatus. Between disinfection
and usage, all containers and apparatus shall be handled in
such manner as to prevent any part of the person or clothing from
coming in contact with any surface with which milk or milk products
come in contact.
(15) Storage of caps. Milk-bottle caps shall be purchased and
stored only in sanitary tubes and shall be kept therein until used.
(16) Pasteurization. Pasteurization shall be performed as described
in section 1. The time and temperature record charts shall
be dated and preserved for a period of one year for the information
of the health officer.
(17) Cooling. All milk not pasteurized within two hours after
it is received at the plant shall then be immediately cooled to a
temperature of 50° F. or less and maintained thereat until pasteurized;
and all pasteurized milk shall be immediately cooled to a
temperature of 50° F. or less and maintained throughout until
delivery.
(18) Bottling. Bottling shall be done at the place of pasteurization
in automatic machinery approved by the health officer in
such manner as to prevent any part of the person or clothing from
coming in contact with any surface with which milk or milk products
come in contact.
(19) Overflow milk. Overflow milk which has become machine
contaminated shall not be sold for human consumption.
(20) Capping. Capping shall be done by machinery approved
by the health officer. Hand capping is prohibited.
(21) Time of delivery. Milk to be consumed in the form of
whole milk shall be delivered to the final consumer within sixty
hours of the time of pasteurization.
(22) Health certificate. Every person connected with a milk
plant whose work brings him or her in contact with the handling,
storage or transportation of milk or milk products shall have within
twelve months passed a medical examination made by the health
officer or a licensed physician approved by the health officer, and
shall submit such specimens of bodily discharge as the health officer
may require.
(23) 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 infectious,
contagious or communicable disease occurs.
(24) Cleanliness of personnel. All persons coming in contact
with milk or milk products, containers or equipment shall wear
clean outer garments and shall keep their hands clean at all times
while thus engaged. (Id.)
