Standards for Raw Milk. 247 



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 six 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 six 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. 



2. The health authorities shall be notified at once of any 

 communicable disease 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 con- 

 tact shall be thoroughly washed and sterilized, and no milk utensils 

 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 



