10 P.D. 123 



6. Straining and Cooling. — Milk shall be strained in the milk house or milk room 

 as soon as drawn from the cow. The cooling of milk shall begin immediately 

 after straining. Within two hours, its temperature shall be 50 degrees For 

 less and maintained at that temperature until delivery or collection is made. 



7. Utensils. — All containers and utensils used in the handling or storage of milk 

 shall be made of metal or glass constructed so as to be easily washed and shall 

 be in good repair. Joints and seams shall be soldered flush. Metal containers 

 and utensils which are rusted on the inside surface shall not be used in the 

 handling or storage of milk. Single service filter pads or strainer cloths shall 

 be used. 



8. Care of Utensils. — All containers and utensils used in the handling or storage 

 of milk shall be washed and sterilized after each use, and stored so as to prevent 

 contamination. The sterilizing may be done with boiling water, dry heat, live 

 steam or sodium hypochlorite. 



9. Water Supply. — The water supply shall be easily accessible, adequate, and of a 

 safe, sanitary quaUty. 



10. Toilets. — Every dairy farm shall be provided with a sanitary toilet or privy, 



properly located, well constructed and maintained in good condition. 

 Further authority was granted the Milk Regulation Board to estabUsh rules and 

 regulations for grades of milk. Two pubUc hearings and one meeting were held with 

 milk producers, milk inspectors and milk dealers to draw up a set of regulations 

 establishing grades of milk. The act giving further authority to the Milk Regula- 

 tion Board relative to grades of milk also repealed Sections 13, 14, 14a and 15 of 

 Chapter 94, General Laws. 



Dairy Farm Inspection 



On August 1, 1933, and under the direction of the Milk Regulation Board, six 

 dairy farm inspectors were appointed and started farm inspections. Previous to 

 starting work, the dairy farm inspectors were given a course of instructions, includ- 

 ing a few days at the Massachusetts State College and also a few days actually 

 inspecting farms under the supervision of Ernest T. Kelly of the Dairy Division, 

 United States Department of Agriculture. Several meetings with local milk in- 

 spectors wee alto le'd and inslruclions given to loth stale and local inspectors 

 relative to the use of the new score card and interpretation of the regulations. 



The following is a summary of the farms which were inspected from August 1, 

 to November 30, 1933: 



First Inspections Reinspections 



3,237 384 



Note. — In addition to the inspection by state inspectors, 3,460 inspections were 

 made by city and town inspectors, making a total of 7,081 inspections during this 

 period. 



Certificates of Registration 



The procedure for issuing certificates of registration is as follows: 



1. Annual appUcation for dairy farm registration. Form D-1 (9973) will be made 

 on forms provided by the Director and shall contain certain information. This 

 will require mailing thirty to forty thousand blanks during the year. Applica- 

 tions will be received, checked and filed by states and then alphabetically by 

 towns and names. All producers not responding to notice of expiration within 

 thirty days shall be sent a second or final notice. Form D-2. The name and 

 address of the applicant will be placed in metal file directory by states and 

 alphabetically. This file will give quick access to the producers who have 

 applied for registration. 



2. Inspection of dairy farms on score cards. Form D-3 (8609) will be made by 

 department inspectors or by city and town inspectors that continue to do farm 



