CONTROL OF THE PUBLIC MILK SUPPLY 397 



4. All cows which react shall be removed from the herd at once, and no milk 

 from such cows shall be sold as raw milk. 



5. No new cows shall be added to a herd until they have passed a physical 

 examination and the tuberculin test. 



6. Cows, especially the udders, shall be clean at the time of milking. 



7. No milk that is obtained from a cow within 15 days before or 5 days after 

 parturition, nor any milk that has an unnatural odor or appearance, shall be sold. 



8. No unwholesome food shall be used. 



RECOMMENDATIONS 



1. Every producer shall allow a veterinarian employed by the health authorities 

 to examine his herd at any time under the penalty of having his supply excluded. 



2. Certificates showing the results of all examinations shall be filed with the health 

 authorities within 10 days of such examinations. 



3. The tuberculin tests shall be applied at least once every 6 months by a veteri- 

 narian approved by the health authorities, unless on the last previous test no tubercu- 

 losis was present in the herd or in the herds from which new cows were obtained, 

 in which event the test may be postponed an additional 6 months. 



4. Charts showing the results of all tuberculin tests shall be filed with the health 

 authorities within 10 days of the date of such test. 



5. The udders shall be' washed and wiped before milking. 



EMPLOYEES 

 REQUIREMENTS 



1. All employees connected in any way with the production and handling of 

 milk shall be personally clean and shall wear clean outer garments. 



3. The health authorities shall be notified at once of any communicable dis- 

 ease in any person that is in any way connected with the production or handling 

 of milk, or of the exposure of such person to any communicable disease. 



3. Milking shall be done only with dry hands. 



RECOMMENDATIONS 



1. Clean suits shall be put on immediately before milking. 



2. The hands shall be washed immediately before milking each cow, in order to 

 avoid conveyance of infection to the milk. 



UTENSILS 

 REQUIREMENTS 



1. All utensils and apparatus with which milk comes in contact shall be thor- 

 oughly washed and sterilized, and no milk utensil or apparatus shall be used for 

 any other purpose than that for which it was designed. 



2. The owner's name, license number, or other identification mark, the nature 

 of which shall be made known to the health authorities, shall appear in a con- 

 spicuous place on every milk container. 



3. No bottle or can shall be removed from a house in which there is, or in 

 which there has recently been, a case of communicable disease until permission 

 in writing has been granted by the health authorities. 



