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<tr class="odd">
<td colspan="15"><p><strong>DEPARTMENT OF HEALTH AND HUMAN
SERVICES</strong></p>
<p>FOOD AND DRUG ADMINISTRATION</p></td>
<td colspan="6"><em>Form Approved. OMB No. 0910-0212 Expiration Date:
December 31, 2008 See Reverse for OMB Statement</em></td>
</tr>
<tr class="even">
<td colspan="21"><strong>SCORE CARD FOR SANITARY INSPECTION OF MILK
PLANTS</strong></td>
</tr>
<tr class="odd">
<td colspan="3">Owner or Manager</td>
<td colspan="7">     </td>
<td colspan="4">Trade Name</td>
<td colspan="6">     </td>
<td></td>
</tr>
<tr class="even">
<td>Street &amp; No.</td>
<td colspan="9">     </td>
<td colspan="2">City</td>
<td colspan="8">     </td>
<td></td>
</tr>
<tr class="odd">
<td colspan="2">No. of wagons</td>
<td colspan="3">     </td>
<td colspan="3">Gallons sold daily : Milk :</td>
<td colspan="5">     </td>
<td colspan="3">: Cream</td>
<td colspan="4">     </td>
<td></td>
</tr>
<tr class="even">
<td colspan="21"></td>
</tr>
<tr class="odd">
<td colspan="7" rowspan="2"><strong>EQUIPMENT</strong></td>
<td colspan="2">SCORE</td>
<td colspan="9" rowspan="2"><strong>METHODS</strong></td>
<td colspan="3">SCORE</td>
</tr>
<tr class="even">
<td>Per-<br />
fect</td>
<td>Allowed</td>
<td>Per-<br />
fect</td>
<td colspan="2">Allowed</td>
</tr>
<tr class="odd">
<td colspan="7"><p>BUILDING:</p>
<p>Location: Free from contaminating surroundings<br />
Arrangement:</p>
<p>Separate receiving room</p>
<p>Separate handling room</p>
<p>Separate washroom</p>
<p>Separate salesroom</p>
<p>Separate boiler room</p>
<p>Construction:</p>
<p>Floors tight, sound, cleanable</p>
<p>Walls tight, smooth, cleanable</p>
<p>Ceilings smooth, tight, cleanable</p>
<p>Drainage:</p>
<p>Floors</p>
<p>Sewer or septic tank</p>
<p>Provision for light (10 percent of floor space)</p>
<p>Provision for pure air</p>
<p>Screens</p>
<p>Minimum of shafting, pulleys, hangers, exposed pipes, etc.</p>
<p>APPARATUS:</p>
<p>Boiler of sufficient capacity</p>
<p>Approved pasteurizing equipment</p>
<p>Appliances for cleansing &amp; sterilizing utensils &amp; bottles</p>
<p>Filter or clarifier</p>
<p>Bottling machine</p>
<p>Bottle-capping machine</p>
<p>Washbowl, soap, and towel in handling room</p>
<p>Condition:</p>
<p>Milk-handling machinery</p>
<p>Pipes, couplings, and pumps</p>
<p>Cans</p>
<p>LABORATORY AND EQUIPMENT</p>
<p>SANITARY WATER SUPPLY TOTAL</p>
<p>TOTAL</p></td>
<td><p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>2</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>2</p>
<p>1</p>
<p>1</p>
<p>2</p>
<p>5</p>
<p>3</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>2</p>
<p>2</p>
<p>1</p>
<p>2</p>
<p>2</p>
<p>40</p></td>
<td><p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>0</u></p></td>
<td colspan="9"><p>BUILDING:</p>
<p>Cleanliness:</p>
<p>Floors</p>
<p>Walls</p>
<p>Ceilings</p>
<p>Doors and Windows</p>
<p>Shafting, pulleys, pipes, etc.</p>
<p>Freedom from odors</p>
<p>Freedom from flies and other insects</p>
<p>EQUIPMENT, CONTAINERS, ETC.:</p>
<p>Cleanliness:</p>
<p>Thoroughly washed and rinsed</p>
<p>Apparatus treated with live steam or chlorine;</p>
<p>bottles properly sterilized</p>
<p>Protected from contamination</p>
<p>HANDLING MILK</p>
<p>Received below 50<sup>0</sup>F. (51<sup>0</sup> to 55<sup>0</sup> ,
2; 56<sup>0</sup> to 60<sup>0</sup>, 1)</p>
<p>Rapidity of handling</p>
<p>Pasteurizing equipment operated according to</p>
<p>approved methods</p>
<p>Freedom from undue exposure to air</p>
<p>Cooling:</p>
<p>Promptness</p>
<p>Below 45<sup>0</sup>F. (46<sup>0</sup> to 50<sup>0</sup>, 1)</p>
<p>Milk efficiently filtered or clarified before</p>
<p>pasteurization (After pasteurization, 0.5).</p>
<p>Capping bottles by machine</p>
<p>Bottle top protected by cover</p>
<p>Storage, below 45<sup>0</sup>F. (46<sup>0</sup> to 50<sup>0</sup>, 3;
51<sup>0</sup> to 55<sup>0</sup>, 1)</p>
<p>Protection during delivery (iced in summer)</p>
<p>INSPECTION:</p>
<p>Bacteriological work:</p>
<p>Plant samples</p>
<p>Producers’ samples</p>
<p>Inspection of dairies supplying milk (once a year, 1)</p>
<p>CLEANLINESS AND HEALTH OF EMPLOYEES:</p>
<p>Annual medical examination of milk handlers for</p>
<p>communicable diseases</p>
<p>Cleanliness of attendants (personal cleanliness, 1;</p>
<p>clean washable clothing, 1)</p>
<p>CLEANLINESS OF DELIVERY OUTFIT TOTAL</p>
<p>TOTAL</p></td>
<td><p>2</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>1</p>
<p>2</p>
<p>3</p>
<p>4</p>
<p>4</p>
<p>1</p>
<p>3</p>
<p>1</p>
<p>10</p>
<p>1</p>
<p>2</p>
<p>2</p>
<p>2</p>
<p>1</p>
<p>1</p>
<p>4</p>
<p>2</p>
<p>2</p>
<p>2</p>
<p>2</p>
<p>3</p>
<p>2</p>
<p>1</p>
<p>60</p></td>
<td colspan="2"><p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>   </u></p>
<p><u>0</u></p></td>
</tr>
<tr class="even">
<td>EQUIPMENT</td>
<td colspan="3">0</td>
<td colspan="2">+ METHODS</td>
<td colspan="3">0</td>
<td colspan="2">=</td>
<td colspan="6">0</td>
<td colspan="4">FINAL SCORE</td>
</tr>
<tr class="odd">
<td colspan="21"><p>NOTE 1. -- If the conditions in any particular are
so exceptionally bad as to be inadequately expressed by a score of 0,
the inspector can make a deduction from the total score.</p>
<p>NOTE 2. -- If the water supply is contaminated or there is evidence
of the presence of a dangerous disease among attendants, the final
score<br />
shall be 0.</p>
<p>REMARKS:      </p></td>
</tr>
<tr class="even">
<td colspan="21"><u>     </u> <em>Inspector</em></td>
</tr>
</tbody>
</table>

**RULES FOR USING SCORE CARD FOR SANITARY INSPECTION OF MILK PLANTS\
EQUIPMENT**

**BUILDING:**

> \-- Must be located free from contaminating surroundings as determined
> by the inspector.
>
> \-- To obtain full credit there must be separate rooms for receiving
> and handling (pasteurizing, processing, cooling, and bottling) the
> milk. Also separate rooms for washing and treating milk containers,
> separate salesroom, and separate boiler room. No credit should be
> given where other operations are carried on in a room which the score
> card specifies should be a separate room.
>
> \-- Floors must be constructed of good quality concrete or other
> equally impervious material. Walls and ceilings should be finished
> with smooth wood, tile, smooth-surface concrete, or cement plaster,
> brick, or other equivalent material, with a washable light-colored
> surface. If of wooden construction, they should be painted at least
> once each year.
>
> \-- Drainage shall be considered satisfactory when: The floor surface
> is smooth and sloped so that there will be no pools of standing water
> after flushing; the joints of the floor and walls are constructed so
> as to be impervious; the floors are provided with trapped drains so
> constructed as to minimize clogging; the plumbing is so installed that
> no sewage can back up into the drain and flood the floor; the drainage
> empties into a sewer or properly constructed septic tank of sufficient
> capacity.
>
> \-- Proper and adequate toilet facilities must be provided.
>
> \-- Artificial light may be accepted, provided it is equivalent to one
> 50-watt electric light per 100 square feet of floor area and is evenly
> distributed.
>
> \-- Artificial means of ventilation must be supplemented for doors and
> windows when necessary.
>
> \-- Unless other effective means are provided to prevent the access of
> flies, all openings into the outer air shall be effectively screened.
>
> \-- Minimum of shafting, pulleys, etc.; self-explanatory, based on the
> minimum which it should take to operate the equipment if conditions in
> the plant were ideal.
>
> **APPARATUS:**
>
> \-- The boiler must be of sufficient capacity to furnish steam or hot
> water for all pasteurizing processes and hot water and steam for the
> cleaning and treatment of all containers.\
> apparatus, etc.
>
> \-- The pasteurizing equipment must be of a type which complies with
> the ordinance under which it is operated and must be approved by the
> health department. (For details of proper pasteurizing equipment, see
> the U.S. Public Health Service Milk Ordinance and Code.)
>
> \-- Appliance for cleaning and sterilizing utensils and bottles;
> self-explanatory.
>
> \-- Filter or clarifier; self-explanatory.
>
> \-- Bottling machine; self-explanatory.
>
> \-- Bottle-capping machine; self-explanatory.
>
> \-- A washbowl and an adequate supply of warm water and individual
> supply of cloth or paper towels should be available.
>
> \-- All milk-handling machinery as well as pipes, pumps, cans, etc.,
> shall be constructed in such a manner as to be easily cleaned and
> shall be kept in good repair.
>
> \-- The laboratory must be equipped with apparatus and materials for
> making both chemical and bacteriological determinations.
>
> \-- The water supply must not only be of a good, safe, sanitary
> quality, but must be adequate and easily accessible. Water from
> streams which is not filtered or treated
>
> **METHODS**
>
> **BUILDING:**
>
> \-- Cleanliness; self-explanatory.
>
> \-- Freedom from odors; self-explanatory.
>
> \-- Freedom from flies and other insects; self-explanatory.
>
> **EQUIPMENT, CONTAINERS, ETC.**
>
> \-- All milk and milk products containers, apparatus, etc., must be
> thoroughly cleaned after each usage and subjected to live steam or
> chlorine treatment immediately before each usage. Chlorine solutions
> must be tested frequently for strength and be free of organic matter.
>
> \-- After bactericidal treatment, containers, apparatus, etc., must be
> stored as to be protected from dust and insects.
>
> **HANDLING MILK:**
>
> \-- Temperature received; self-explanatory.
>
> \-- Rapidity of handling: All milk received for pasteurization but not
> pasteurized within 2 hours after it is received at the plant, shall
> within 2 hours of receipt be cooled to a\
> temperature of 50 F. or less and maintained at or below that
> temperature until pasteurization is begun.
>
> \-- The pasteurizing equipment must be operated in compliance with the
> ordinance under which it is operated and must be approved by the
> health department. Frequent checks on the accuracy of recording and
> indicating thermometers are essential.
>
> \-- Open surface coolers shall be located in a separate,
> well-ventilated room or shall be provided with tight-fitting covers.
>
> \-- Milk shall be cooled immediately after pasteurization. Temperature
> of cooling; self-explanatory.
>
> \-- Filtered or clarified; self-explanatory.
>
> \-- Capping bottles by machine; self-explanatory.
>
> \-- Bottle top should be covered so as to completely protect the
> pouring lip.
>
> \-- Storage; self-explanatory.
>
> \-- During the delivery the milk must be kept cold and protected from
> dust and dirt.
>
> **INSPECTION:**
>
> \-- Bacterial analysis should be made at least once per week on milk
> as delivered by the plant, and at least once each month as delivered
> to the plant from producers.
>
> \-- Dairies supplying milk must be inspected at least every 6 months
> to receive full credit.
>
> **CLEANLINESS AND HEALTH OF EMPLOYEES:**
>
> \-- Self-explanatory.
>
> **CLEANLINESS OF DELIVERY OUTFIT:**
>
> \-- Self-explanatory.
>
> Public reporting burden for this collection of information is
> estimated to average 2.0 hours per response, including the time for
> reviewing instructions, searching existing data sources, gathering and
> maintaining the data needed, and completing and reviewing the
> collection of information. Send comments regarding this burden
> estimate or any other aspect of this collection of information,
> including suggestions for reducing this burden to:
>
> DHHS/FDA/CFSAN\
> 5100 Paint Branch Parkway\
> College Park, MD 20740-3835
>
> An agency may not conduct or sponsor, and a person is not required to
> respond to, a collection of information unless it displays a currently
> valid OMB control number.