A. 
No person shall distribute, sell or offer for sale, or have in his possession with intent to distribute, sell or offer for sale, within the Township, any milk, cream, ice cream, ice cream mix, dry mix or frozen custard unless such person shall have first obtained a license therefor from the Health Office covering each premises or place from which the same is distributed, sold or offered for sale, or intended to be distributed, sold or offered for sale, and a license or licenses covering each vehicle from which the same is sold or offered for sale or intended to be sold or offered for sale.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
B. 
A separate license is required and must be obtained for each place of business used for any of the purposes set forth in this article and for each vehicle used for any of the said purposes.
C. 
Every license, tag or tags and every other evidence issued by the Health Office as proof of the granting of such license or licenses, together with the number of the license, shall be prominently displayed in the premises so licensed and on each vehicle so licensed.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
D. 
The Health Office may at any time refuse to issue a license to any person who:
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
(1) 
Has been convicted of violating any provisions of this article; or
(2) 
Has failed or refused to comply with the lawful demands and requirements of the Board relating to the conduct of any business regulated by this chapter; or
(3) 
Through negligence in the handling and preparation of milk, cream, ice cream, ice cream mix or frozen custard, has disseminated or tended to disseminate a contagious disease; or
(4) 
Maintains his milk house, stable, milk plant or other place where milk or milk products, ice cream, ice cream mix or frozen custard are produced, handled, processed, stored, distributed, sold or offered for sale, in any condition detrimental to health.
No milk or cream shall be sold, offered for sale, delivered or distributed in the Township in containers other than those sealed at the place of production or pasteurization except when used for manufacturing purposes, commercial cooking and baking or when served in restaurants or similar establishments, intended to be mixed or to be used with coffee, tea or similar beverages, if such milk or fluid product is derived by the restaurant owner or other operators from original bottles or similar sealed containers containing not more than one quart.
The use of milk pumps in the sale, delivery or distribution of milk or cream in the Township is prohibited unless the pump so used is specifically approved by the Board or unless pumps of a type approved by the Board are so used.
A. 
All containers of milk, cream or fluid dairy products shall be sealed with a cap or other approved device and labeled with labels containing the following information:
(1) 
Name of producer or distributor, and, if the distributor sells or delivers milk for more than one producer or locality, the name of the locality of production or of bottling or of packing.
(2) 
If pasteurized milk, day of pasteurization.
B. 
Bottles of milk and cream shall have a sealed closure-hood which thoroughly protects the pouring lip of the bottle.
[Amended at time of adoption of Code (see Ch. 1, General Provisions, Art. II)]
No milk shall be delivered, stored or transported at a temperature exceeding 41° F.
A source of supply of milk or fluid milk products from which there has been no regular sales in the Township for a period of six months by a dealer so licensed to sell milk and/or fluid milk products shall be considered as an unapproved source of supply. Before any milk or fluid milk products may be sold, offered for sale or distributed in the Township from such source of supply, it shall be necessary for the Board to approve such source of supply.[1]
[1]
Editor's Note: Original § 183-63, Standards to be met, of the 1985 Code and which immediately followed, was repealed at time of adoption of Code (see Ch. 1, General Provisions, Art. II).
Every processor, bottler or manufacturer of milk, cream, ice cream or other dairy foods (excepting hermetically sealed heat-sterilized packages and butter and cured cheese) whose products are sold or distributed in the Township shall, during the first week of each month or upon request of the Board or the Health Officer, have samples of each of their products collected from either plants, depots, distributing points, vehicles or sales stops (retail or wholesale) and analyzed chemically and bacteriologically by standardized methods in a laboratory approved by the New Jersey State Department of Health.
A. 
Fat and total solids content shall conform to or exceed the minimums required by Article 1, of Chapter 10 of Title 24 of the Revised Statutes of the State of New Jersey (1937) and as said Title may from time to time be amended or supplemented and any other laws or regulations of the Department of Health of the State of New Jersey. The ratio of butterfat to other solids in fluid milk and cream and acidities shall be the characteristics of normal fresh products.
B. 
All milk intended for sale or distribution as fluid milk shall demonstrate, when tested by standardized procedures by licensed personnel, that it:
(1) 
Is derived from healthy cattle, maintained free from udder infection.
(2) 
Contains no greater than the following bacterial concentration per milliliter sample as determined by the agar plate method:
(a) 
Raw milk, before pasteurization.
[1] 
Blended or individual bulk can sample taken at receiving station or at source of production: 150,000 bacteria per milliliter.
[2] 
From any consumer package prepared by producer or distributor: 150,000 bacteria per milliliter.
(b) 
Pasteurized milk.
[1] 
Samples either in bulk or consumer package: 30,000 bacteria per milliliter.
(c) 
Raw cream, before pasteurization.
[1] 
Sampled after processing at the plant where separation occurs: 250,000 bacteria per milliliter.
[2] 
Sampled after separation and shipment either in cans or by rail tank car or by tank truck to pasteurizing plant: 500,000 bacteria per milliliter.
(d) 
Pasteurized cream.
[1] 
Sampled either in bulk or consumer package: 100,000 bacteria per milliliter.
These bacterial standards are to be determined by the standard agar plate test as set forth in the Standard Methods for the Examination of Dairy Products of the American Public Health Association or any other method approved and acceptable to the State Department of Health.
(3) 
When identified as "pasteurized," demonstrate no dairy phosphatase enzyme activity; when identified as "raw," demonstrate dairy phosphatase enzyme activity characteristic of raw product.
(4) 
When identified as "homogenized," demonstrate a difference of butterfat content between the top four ounces and the balance of quart containers, after 48 hours' refrigerated storage following processing, of not more than 10%.
(5) 
When identified as "sonic vibrator treated" (or its equivalent), or when represented as "soft-curd," after 48 hours of refrigerated storage following processing, demonstrate a curd tension of less than 30 grams.
A. 
Consumer packages of pasteurized cream, flavored milk and drink, frozen ice cream shall demonstrate bacterial concentrations of less than 100,000 colonies per milliliter, no coliform and no dairy phosphatase enzyme activity.
B. 
Consumer packages of cultured milk and drink, other cultured products and unripened cheese shall demonstrate not more than two coliforms per milliliter or gram and no dairy phosphatase enzyme activity.
A. 
No license shall be issued pursuant to § 373-44 hereof with respect to raw milk or raw cream excepting certified raw milk which shall conform to the standards now or hereafter prescribed by the State Sanitary Code.
B. 
Consumer packages of pasteurized cream, flavored milk and drink, frozen ice cream, cultured milk and drink, other cultured products and unripened cheese, represented as "superior" by any symbol, device, designation, representation or statement, shall be derived from milk adhering to the standards for milk for "superior" pasteurized milk.
A. 
The production, handling and distribution of milk, cream and milk products in the Township shall be done in accordance with any and every law of the State of New Jersey affecting or controlling the same and in accordance with all amendments or supplements to such laws.
B. 
All dairy sanitation and hygiene in connection with the milk, cream and milk products sold or distributed in the Township shall be in accordance with any and every law of the State of New Jersey affecting or controlling the same and in accordance with all amendments or supplements to such laws.
C. 
All ice cream and other frozen dairy products sold, distributed or offered for sale in the Township shall be made, frozen, handled and processed in accordance with any and every law of the State of New Jersey affecting or controlling the same and in accordance with all amendments or supplements of such laws.