No person affected with a disease which may
be transmitted through milk or its products, or who shall care for
or come in contact with any person so affected, shall handle milk
or its products.
Milk, cream and other milk products when handled
or stored in any creamery or milk plant shall be securely protected
at all times from flies, dust and all other foreign or injurious contamination.
No part of any building occupied by a creamery
or milk plant shall be used as a dwelling or kitchen.
No part of any building occupied as a creamery
or milk plant shall be used as a stable.
The floors of all rooms where milk or its products
are handled shall be constructed of concrete or other impervious material,
and shall be so graded that waste liquids will be readily removed.
Waste liquid shall be conducted to a point outside
the building and disposed of in such a manner as will not create a
nuisance.
The side walls and ceilings of all rooms where
milk or its products are handled shall have smooth surfaces and shall
be kept clean. Walls and ceilings shall be painted with a light-colored
paint.
Rooms in which milk or its products are pasteurized
or otherwise handled and rooms in which utensils, apparatus and containers
are washed shall be well lighted and ventilated. Vent pipes or other
outlets of adequate size for the removal of steam should be provided.
All openings to the outside air shall be so
screened as to exclude flies from the creamery, milk plant or pasteurizing
plant. The use of other methods approved by the Health Department
for the extermination of flies and other insects shall in no way be
deemed as a substitute for complete screening.
All milk plants, creameries and milk pasteurizing
plants shall be provided with an abundant supply of pure hot and cold
water, and steam.
All weigh cans, storage vats, mixing vats, pumps,
pipes, containers, utensils and other apparatus used in the handling,
storage, processing or transporting of milk or milk products shall
not be used for any other purpose and must be of sanitary construction,
all angles and joints being smoothly soldered. They must be provided
with closely fitting metal covers of similar construction. All pumps
and pipes must be so arranged that they can be easily taken apart
for cleaning. The use of tightly soldered elbow joints is prohibited.
Receiving and holding vats, storage tanks and
bottle fillers shall be built of suitable material and shall be provided
with close-fitting metal covers.
If milk is bottled, a mechanical filling and
capping device shall be used. Hand-capping is prohibited.
Milk pipes and pipe fittings shall be constructed
of approved metal or other metal approved by the Health Officer with
smooth interior surface and of a type which can be easily cleaned
with a brush and shall be so connected that leakage will not occur.
The amount of milk-piping in use should be reduced to a minimum. All
pipes shall be disconnected and cleaned daily. All "T" connections
and square bends should be avoided. Sweep bends are recommended.
All apparatus shall be cleaned each day. Such
apparatus shall, after use, be washed with cold water, then scrubbed
with a warm alkali solution and finally rinsed with scalding water
or steam or thoroughly cleaned by such other approved method to accomplish
the same results. Immediately before use, all apparatus shall again
be subjected to scalding water or steam, or by such other method demonstrated
to accomplish the same results.
Cans or other receptacles which are badly worn
or rusted on the inside surfaces, or are in such a condition that
they cannot be readily cleaned, shall not be used to contain milk
or its products.
Milk plants must cool all milk as soon as received
from the producer to a temperature not over 50º F., and this
temperature must be maintained during storage and transportation.
No milk, cream or milk products shall be offered
for sale or distribution in the City as pasteurized unless the same
conforms to pasteurization as defined in this chapter.
No person shall sell or distribute or offer
for sale or distribution, or have in possession with intent to sell
or distribute in the City, any raw milk, raw cream or raw milk products;
provided, however, that nothing herein contained shall be construed
to affect the sale or distribution of certified milk or certified
cream in the City as defined and provided for in Chapter VII of the
State Sanitary Code of the State Department of Health.
Milk or cream, after pasteurization, shall be
rapidly cooled to a temperature of 50º F. or below and maintained
at that temperature until distributed or shipped.
Pasteurized milk shall not be held, kept, offered
for sale, sold or distributed in bottles unless such milk has been
bottled at the place of pasteurization and immediately following pasteurization.
No milk or cream shall be pasteurized a second
time, except in the process of manufacturing other products.
Milk sold, offered for sale or distributed in
this state, which is subject to the process of pasteurization, shall
be pasteurized within 48 hours from the time of production. Cream
sold, offered for sale or distributed in this state, which is subject
to the process of pasteurization, shall be pasteurized within 96 hours
from the time of production.
Pasteurized milk or cream shall not be permitted
to come into contact with equipment with which unpasteurized milk
has been in contact until such equipment has been thoroughly cleansed
and sterilized.
Milk or cream overflow, drain or rinse shall
not be sold for human consumption in the City.
All milk plants where milk tank trucks are used
for the haulage of milk shall have a separate room completely enclosed
for the filling or emptying of said milk tank trucks and for the washing
and sterilizing of said milk tank trucks. This room shall be large
enough to completely house the entire truck. The floor shall be of
concrete or other impervious material graded to a properly trapped
sewer-connected drain. There shall be an adequate supply of running
hot and cold water. The room shall be well lighted and ventilated.
The walls and ceiling shall be smooth with no beams or studs exposed
to the inside.
Every person connected with a milk plant whose
work brings him in contact with the handling, processing, storage
or transportation of milk or milk products, or with containers, utensils
or equipment, shall have, within 12 months or less as required by
the Health Department, passed a medical examination made by a licensed
physician and shall submit such specimens of bodily discharges as
the Health Department may require. Certificates showing the results
of such examinations shall be kept on file for a period of one year
at the milk plant where such person is employed. Such records shall
be open to inspection by any authorized representative of the Health
Department.
Every pasteurizing apparatus shall be equipped
with a recording thermometer, so arranged as to show the temperature
to which the milk has been heated, and the time which it has been
held and the temperature to which it has been cooled and recorded.
Accurate indicating thermometers shall be installed on pasteurizing
equipment to indicate the temperature of the milk.
Each high-temperature, short-time pasteurizer
shall be equipped either with an automatic milk-pump stop or with
a flow-diversion valve. Such pump stop or flow-diversion valve shall
be kept, at all times, in proper working order and adjustment so that
it will immediately stop the flow of milk or cream through the apparatus
or divert such flow for reheating when the temperature of the heated
milk or cream at the pump stop or flow-diversion control bulb reaches
160º F. during descending temperatures and shall not start the
flow to the cooler until a temperature of 160º F. is reached
during ascending temperatures. Such bulb shall be so placed that any
milk or cream passing the bulb will be held at least 15 seconds by
test before being discharged.
Recording thermometer charts shall be clear
and intelligible and shall show on either the face or the back of
the chart the following information: the dates of pasteurization of
milk and cream; the quantity of milk or cream pasteurized during the
period indicated on the chart; an explanation of all breakdowns or
shutdowns; and the signature of the pasteurizing operator or operators.
Such charts shall be kept on file at the pasteurizing plant for not
less than 90 days and shall be open to inspection by representatives
of the Health Department.
Surface coolers shall be provided with suitable
covers of smooth metal or glass and shall be cleansed by washing with
a suitable alkaline, acid or neutral detergent solution of sufficient
strength and at a temperature which will result in effective cleaning.
Bottles cans or other receptacles used as containers
for milk and its products shall be scrubbed inside and out with suitable
brushes, rinsed with warm water, then scalded with hot water or steam,
except presterilized paper containers. If any other method is used,
such method shall result in the same degree of cleanliness as the
method described.
Bottles, after washing, shall be so stored or
conveyed as to protect the milk or milk products against contamination
when placed therein.
Cans, immediately after washing, unless covered,
shall be stored in an inverted position upon racks constructed of
nonrusting metal. The lids of all milk cans shall be stored in like
manner. Cans and lids shall be protected from contamination and maintained
in condition to protect milk and milk products against contamination
when placed therein.
Clean, washable outer garments shall be worn
by employees while handling milk or its products.
No person shall smoke or expectorate anywhere
in any room in which milk or its products are handled.
Toilet facilities shall be provided for the
use of employees, but no water closet shall communicate directly with
any room used for handling milk or its products, or with any room
in which utensils are washed or stored. Toilet rooms shall be kept
clean, well ventilated, in good repair and shall have self-closing
doors, and there shall be provided in the toilet an ample supply of
hot and cold running water, individual towels and soap.
All milk plants, milk product plants, creameries
and pasteurizing plants shall be provided with suitable sinks at which
employees may wash their hands, and soap and clean individual towels
shall be provided, convenient to wash sinks. Employees must wash their
hands before beginning work and after visiting toilet, and shall keep
their hands clean at all times while engaged in the handling of milk
or its products.
There shall be kept on file in every milk plant
on a form approved by the Health Department a dairymen's quality control
record for every dairyman delivering milk to the plant, showing observations
made and actions taken as a result of deck examinations and farm inspections.
Every milk plant or milk plant operator shall
supply a laboratory service satisfactory to the Health Department
for the sanitary control of the milk supply coming in and going out
of the milk plant.
A sediment tester shall be used in all receiving
plants. All milk received at any such plant shall be tested by the
person having the management and control of such receiving plant or
his representative at least once every month. The results of such
tests shall be recorded and either posted in a conspicuous place or
returned to the producer. If the milk is found repeatedly to be dirty,
such milk shall be excluded from sale and the Health Officer notified
of such exclusion.
