The Coconino sun., 1927-07-15


t25) PERSONNEL.--fIealth cer-
tiifcates: Every person connected
with a dairy or milk plant whose
work brings him in contact with the
production, handling, storage, or
transportation of milk or milk prod
ucts shall have within twelve months
passed a medical examination made
| by the health officer.
(26) NOTIFICATION or DIS
EASE.--Notice shall be sent to the
health officer Immediately by any
milk producer or distributor upon
whose dairy farm any case Of sick
ness or any infectious, contagious, or
communicable disease occurs.
/ GRADE "B" RAW MILK-Grade
"B" raw milk is milk the average
bacterial count Of which at no time
prior to delivery exceeds 100000 per
cubic centimeter, or which falls in
class | as determined by the reduc-
tase test as described in the Standard
methods of Milk Analysis of the
American Public Health Association,
and which is produced upon dairy
farms conforming with all the items
/ of sanitation required for grade "A"
raw milk except (2l, t3l, (4), Cd or
! t8), provided that cleanliness Of the
barn and COW yard shall in no case
be omitted. Item (23) shall apply
except that the cooling temperature
shall be changed to sixty (60) degrees
Fahrenheit.
GRADE &C" RAW MILK.--Grade
&C" raw milk is milk the average bac-
terial count Of which at no time prior
to delivery exceeds 100000 per
cubic centimeter, or which falls in
class Q as determined By the reduc-
tase test as described in the Standard
methods Of Mix Analysis Of the
American Public Health Association,
and which is produced on dairy farms
conforming with all the items Of sani-
tation required for Grade "B" raw
milk, except ~, m, t12l, (1D, (2s),
| (24), or (25), provided that cleanli-
ness shall in no case be omitted
GRADE ADe RAW MILK -4Grade
"D'' raw milk is milk which does not
meet the requirements Of grade &c"
raw milk, and the average bacterial
count of which does not exceed 81
O0O, 900 per cubic centimeter, or which
falls in class as determined by the
reductase test as described in the
Standard Methods of Milk Analysis
Of the American Public Health Asso-
ciation.
GRADE "An PASTEURIZED
MiLK.-Grade "a pasteurized milk
is grade "A2's or grade "Bv raw milk
which has been pasteurized, cooled,
and bottled, in a milk plant conform.
ing with all Of the following items
Of sanitation and the average bacterial
count of which at no time after pas
teurization and until delivery exceeds
i $4,000 per cubic centimeter.
4 a. BUILDINGS AND EQUIP.
/ MENT. Floors The floors Of all
rooms in which milk is handled shall
be constructed of concrete or other
equally impervious and easily cleaned
material and shall be smooth, prop.
erly 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 be fre-
duently painted with a light-colored
paint or finished in manner ap.
proved BY the health officer and kept
clean.
j (3) DOORS AND WINDOWS.-All
/ openings into the outer air shall be
effectively screened to prevent the
access of flies.s Doors shall be self
closing.
"a LIGHTING AND vENTILA.
/ tTIoN.-Aii rooms shall be well
lighted and ventilated.
/ (5) PROTECTION FROM CON
TAMINA,fI0N AND FLIES. The
various milk plant operations shall be
SO located and conducted as to pre-.
vent any contamination one to the
i other. All means necessary for the
elimination of flies shall be used. This
requirement shall be interpreted tc
include separate rooms for ta) the
pasteurizing, cooling, and bottling
operations; (b) the container- washing
and sterilizing operation Cans o1
raw milk shall not be unloaded di-
rectly into the pasteurizing room. s
i (6) TOILET FACILITIES. Every
! milk plant shall be provided with
toilet facilities conforming with the
ordinances Of the City Of Flagstaff
There shall be at least one room ol
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
i fn;1af ron,,ns cEa1l NJ 16l@a aloe;,, i.