Whenever in this article the term "state act" shall be used, it shall
be taken to mean and be Chapter 10 of Title 24 of the Revised Statutes (N.J.S.A.
24:10-57.1 et. seq.), amendments and supplements thereto, unless otherwise
specified. Section 1 of the state act (N.J.S.A. 24:10-57.1) shall apply to
this section except as to "milk" and "milk products," which are defined as
follows:
BUTTERMILK
A product resulting from the churning of milk or cream or from the
souring or treatment by a lactic acid or other culture of milk or skim milk.
It contains not less than 8% of milk solids not fat.
COW MILK
The lacteal secretion obtained by the complete milking of one or
more healthy cows properly fed and kept, excluding that obtained within 15
days before and five days after calving or such longer period as may be necessary
to render the milk practically colostrum free, which contains not less than
11 1/2% of milk solids and not more than 88 1/2% of watery fluids
or less than 3% of milk fat.
CREAM
A portion of milk which contains not less than 16% milk fat and containing
no foreign fats or oils.
FLAVORED MILK
Milk, as herein defined, to which has been added a syrup or flavor
consisting of wholesome ingredients.
GOAT MILK
The lacteal secretion obtained by the complete milking of one or
more healthy goats properly fed and kept, excluding that obtained within 15
days before and seven days after kidding or such longer period as may be necessary
to render the milk practically colostrum free, which contains not less than
11.4% of milk solids and not more than 88.6% of watery fluids or less than
3% of milk fat.
HOMOGENIZED MILK
Milk which has been treated in such manner as to ensure breakup of
the fat globules to such an extent that after 48 hours' undisturbed storage
at 40° F. to 45° F. no visible cream separation occurs
on the milk and the fat percentage of the top 100 milliliters of milk in a
quart bottle, or of proportionate volumes in containers of other sizes, does
not differ by more than 10% of itself from the fat percentage of the remaining
milk as determined after thorough mixing.
MILK PRODUCTS
Includes cream, ice cream, sour cream, vitaminized milk, buttermilk,
cultured buttermilk, skimmed milk, homogenized milk, reconstituted or recombined
milk, milk beverages, cream beverages, skimmed milk beverages and all other
beverages containing in whole or in part milk or cream.
SKIM MILK, SKIMMED MILK and NONFAT MILK
Milk from which practically all milk fat has been removed and which
contains not more than 0.5% of milk fat. No "skim milk," "skimmed milk" or
"nonfat milk" shall be sold to the final consumer except in original containers
properly labeled.
SOUR CREAM
Cream, the acidity of which is more than 0.20%, expressed as lactic
acid.
VITAMIN D MILK
Milk, the vitamin D content of which has been increased to at least
400 USP units per quart. The person operating the milk plant where the vitamin
D milk is pasteurized shall keep on file a record of vitamin D assays made
by a laboratory suitably equipped, showing an assay for each six-month period.
All samples for assaying shall be picked up by the laboratory doing the assaying
or its authorized representative.
No milk or milk products shall be sold or delivered in this municipality
unless the same have been pasteurized; provided, however, that nothing in
this chapter shall prohibit the sale or delivery of certified raw milk.
The requirements concerning the sale, production and handling of certified
milk shall be governed by the State Sanitary Code, its amendments and supplements,
which are made a part of this article as though incorporated in it and set
out at length.
The following rules and regulations shall be strictly adhered to:
A. Rule 1. Milk or milk products sold in this municipality
shall come from cows or other milk-producing mammals that have been physically
examined once a year by licensed veterinarians, and any animal not found in
a sound physical condition must be removed from the milking herd. The regulations
of the Bureau of Animal Industry of the State of New Jersey shall apply to
the control of brucellosis and tuberculosis in milk herds.
B. Rule 2. Cows and other milk-producing animals shall at
all times be kept in a clean condition and fed only on good wholesome food
as defined in the state act.
C. Rule 3. The udder and teats of each cow or other milk-producing
animal shall be clean and sound. If said udder or teats show any unhealthy
condition, the animal must be removed from the milking herd and her milk shall
not be sold until it is wholesome and safe for human consumption.
D. Rule 4. Immediately before milk is drawn from the udder,
the entire bag and teats shall be washed and wiped clean.
E. Rule 5. Dairies. The sanitary condition of all dairy
farms shall be satisfactory to this Board at all times.
F. Rule 6. Stables and yards.
(1) Stables shall be kept clean and shall have tight, dry
floors impervious to moisture.
(2) The cow stables shall be tightly ceilinged overhead.
No swine, fowl or other animals except horses shall be allowed in the stable.
(3) The walls and ceilings shall be kept reasonably free
from dust, dirt and cobwebs and shall be whitewashed, painted or otherwise
kept clean.
(4) Each cow shall have adequate floor space and, when there
is no artificial means of ventilation, shall have at least 500 cubic feet
of airspace.
(5) Stables shall have at least two square feet of unobstructed
window glass for each cow, the windows to be arranged so as to light all portions
of the stable.
(6) This Board will approve artificial means of lighting
and ventilating stables.
(7) Barnyards and yards about stables shall be well drained
and kept free from manure, garbage or any putrescible matter. Cornstalks,
hay, straw and manure in a state of decomposition shall not be allowed to
accumulate within 50 feet of any cow stable or milk house. This does not apply
to pen stabling.
G. Rule 7. Milk house. A suitable milk house or milk room
shall be provided for the cooling, handling and storage of milk or milk products
and for the operations incident thereto and shall not be used for other purposes.
If the milk house or milk room is a part of the barn, it shall be separated
therefrom by tight partitions. The milk house or milk room shall be well lighted
and ventilated, provided with self-closing doors, and all openings shall be
protected to prevent the entrance of flies. The milk house or milk room shall
be provided with a tight floor constructed of concrete or some other material
impervious to moisture or liquids and shall be properly drained and kept clean.
The walls and ceilings of the milk house shall be constructed so as to permit
proper cleaning and shall be kept clean. The immediate surroundings of the
milk house or milk room shall be free from accumulation of liquid or waste
materials which are subject to decomposition. Adequate milk-cooling equipment
shall be provided. When water is used for cooling, it must be kept clean and
fresh. A plentiful supply of uncontaminated water shall be provided.
H. Rule 8. Utensils.
(1) All equipment, cans, pipes or utensils used for the collection,
handling and transportation of milk or milk products shall be cleaned by washing
with a cleaning solution, scrubbed inside and out with suitable brushes, then
rinsed with warm water, then scalded with hot water at a temperature no less
than 180° F. or steam. If any other method is used, such method shall
result in the same degree of cleanliness as the method described and shall
be one of the approved methods.
(2) All utensils and equipment shall be smooth, seamless
or have tight joints and shall be free from dents or rust spots.
I. Rule 9. Water supply. Water used for washing milk utensils
shall comply with the potable water standards established by the New Jersey
State Department of Health.
J. Rule 10. Employees. All milkers and other attendants
handling milk must be personally clean, be free of communicable diseases and
must wear clean garments. Immediately before milking, the milker shall wash
his hands with soap and water.
Inspections of any premises where milk or milk products, any part of
which is sold in this municipality, is produced, handled, stored or distributed,
shall be permitted to an authorized agent of the Board at any reasonable hour.
Article 7, Title 24 of the Food, Drug and Cosmetic Law of the State
of New Jersey (N.J.S.A. 24:10-73.1 et seq.) shall apply and shall be made
a part of this chapter.