228 AGRICULTURAL BACTERIOLOGY 



"Grade B pasteurized" 

 "Grade C raw" 

 "Grade C pasteurized" 



Certified. No milk or cream shall be sold or offered for sale as 

 "Certified" unless it conforms to the following requirements : 



The dealer selling or delivering such milk or cream must hold a 

 permit from the local health officer. 



All cows producing such milk or cream must have been tested at 

 least once during the previous year with tuberculin, and any cow 

 reacting thereto must have been promptly excluded from the herd. 

 The reports of such tuberculin tests must be filed with the local 

 health officer and the milk commission of the county medical society 

 in the municipality and county respectively in which such milk is 

 delivered to the consumer. 



Such rnilk must not at any time previous to delivery to the con- 

 sumer contain more than 10,000 bacteria per cubic centimeter, and 

 such cream not more than 50,000 bacteria per cubic centimeter. 



Such milk and cream must be produced on farms which are duly 

 scored on the score-card prescribed by the State Commissioner of 

 Health, not less than 35 per cent, for equipment and not less than 

 55 per cent, for methods. 



Such milk and cream must be delivered within thirty-six hours of 

 the time of milking. 



Such milk and cream must be delivered to consumers only in con- 

 tainers filled at the dairy or central bottling plant. 



The caps must contain the word "Certified" and bear the certifica- 

 tion of a milk commission appointed by the county medical society 

 organized under and chartered by the medical society of the State 

 of New York, and must also contain the name and address of the 

 dairy as well as the date of milking. 



Every employee before entering upon the performance of his duties 

 shall be examined by a duly licensed physician, and the reports of 

 such examination shall be sent to the milk commission certifying the 

 milk from such dairy. 



The milkers and all persons handling the milk must be provided 

 with suits and caps of washable material which shall be worn while 

 milking or handling the milk and shall not be worn at other times. 

 When not in use these garments must be kept in a clean place free 

 from dust. Not less than two clean suits and caps must be furnished 

 weekly. The hands of the milkers must be washed with soap and 

 hot water, and well dried with a clean towel, before milking. 



Grade A raw. No milk or cream shall be sold or offered for sale 

 as "Grade A raw" unless it conforms to the following requirements: 



The dealer selling or delivering such milk or cream must hold a 

 permit from the local health officer. 



