CONTROL OF THE PUBLIC MILK SUPPLY 411 



shall be provided for each milking in order that they may be frequently 

 changed. 



33. Dairy Building. A dairy building shall be provided which shall be located 

 at a distance from the stable and dwelling prescribed by the local commission, 

 and there shall be no hogpen, privy, or manure pile at a higher level or within 

 300 ft. of it. 



34. The dairy building shall be kept clean and shall not be used for purposes 

 other than the handling and storing of milk and milk utensils. It shall be pro- 

 vided with light and ventilation, and the floors shall be graded and water-tight. 



35. The dairy building shall be well lighted and screened and drained through 

 well-trapped pipes. No animals shall be allowed therein. No part of the dairy 

 building shall be used for dwelling or lodging purposes, and the bottling room shall 

 be used for no other purpose than to provide a place for clean milk utensils and 

 for handling the milk. During bottling this room shall be entered only by persons 

 employed therein. The bottling room shall be kept scrupulously clean and free 

 from odors. 



36. Temperature of Milk. Proper cooling to reduce the temperature to 45F. 

 shall be used, and aerators shall be so situated that they can be protected from 

 flies, dust, and odors. The milk shall be cooled immediately after being milked, 

 and maintained at a temperature between 35 and 45F. until delivered to the 

 consumer. 



37. Sealing of Bottles. Milk, after being cooled and bottled, shall be immedi- 

 ately sealed in a manner satisfactory to the commission, but such seal shall 

 include a sterile hood which completely covers the lip of the bottle. 



38. Cleaning and Sterilizing of Bottles. The dairy building shall be provided 

 with approved apparatus for the cleansing and sterilizing of all bottles and uten- 

 sils used in milk production. All bottles and utensils shall be thoroughly cleaned 

 by hot water and sal soda, or equally pure agent, rinsed until the cleaning water 

 is thoroughly removed, then exposed to live steam or boiling water at least 20 

 min., and then kept inverted until used, in a place free from dust and other 

 contaminating materials. 



39. Utensils. All utensils shall be so constructed as to be easily cleaned. 

 The milk pail should preferably have an elliptical opening 5 by 7 in. in diame- 

 ter. The cover of this pail should be so convex as to make the entire interior 

 of the pail visible and accessible for cleaning. The pail shall be made of heavy 

 seamless tin, and with seams which are flushed and made smooth by solder. 

 Wooden pails, galvanized-iron pails, or pails made of rough, porous materials, are 

 forbidden. All utensils used in milking shall be kept in good repair. 



40. Water Supply. The entire water supply shall be absolutely free from 

 contamination, and shall be sufficient for all dairy purposes. It shall be protected 

 against flood or surface drainage, and shall be conveniently situated in relation 

 to the milk house. 



41. Privies, etc., in Relation to Water Supply. Privies, pigpens, manure piles, 

 and all other possible sources of contamination shall be so situated on the farm 

 as to render impossible the contamination of the water supply, and shall be so 

 protected by use of screens and other measures as to prevent their becoming 

 breeding grounds for flies. 



42. Toilet Rooms. Toilet facilities for the milkers shall be provided and 



