OI^FICIAI. INSPIiCTlONS 44. 10/ 



contend. The proprietors and managers of creameries, or other 

 places where milk is produced, stored, manipulated, distributed, 

 etc., should understand these facts and should without com- 

 pulsion and without question see that their places are at all 

 times thoroughly screened, and clean, and sanitary in every way. 

 The following is quoted from a circular issued by the Dairy 

 Division of the United States Department of Agriculture, and 

 gives the opinion of the highest authorities in the country on the 

 construction and sanitation of creameries : 



"In building creameries careful attention should be given to the 

 construction, for if properly constructed it is much easier to keep 

 the surroundings in a sanitary condition and in any event a certain 

 standard of sanitation must always be maintained. Creameries should 

 always be provided with suitable and suflficient drainage properly 

 equipped with traps for disposing- of the sewage. Also a system of 

 ventilation that will carry off quickly steam and other vapors as well 

 as offensive and obnoxious odors that may be present. Floors made of 

 concrete or similar materials are desirable and should always be kept 

 clean. Walls, partitions, platforms and stairways should be kept 

 clean and painted, and when the material used in any part of the struc- 

 ture becomes old and decayed it should be replaced with new. Doors 

 and windows should be washed frequently and provision should be 

 made for protecting the interior of the building and the products from 

 flies. Walks and outside platforms should be always kept clean to 

 prevent tracking dirt into the building. All utensils used in the handling 

 of milk, cream or butter should be thoroughly cleaned each day by wash- 

 ing in warm water with a suitable cleaning material, then thoroughly 

 sterilized with live steam. Pumps and pipes used for conveying milk 

 or cream should be of the sanitary type and should be taken apart and 

 cleaned after use each day. Employees should wear clean clothing and 

 keep their hands clean at all times. They shoud also give particular at- 

 tention to their boots and shoes. Creameries should be provided with 

 toilet rooms and dressing rooms but such should be entirely separate 

 from the compartments where butter or other dairy products are han- 

 dled. No person should be employed in a creamery who is affected 

 with tuberculosis or other communicable disease and any employee 

 suspected of being affected should be examined by a physician immedi- 

 ately. If creamery operators and owners would give more consideration 

 to the various items enumerated and improve the sanitary conditions of 

 their plants, the value of their products would be increased and the 

 cause for much unfavorable comment, frequently heard, would be re- 

 moved. As this question is one affecting public health, it will proba- 

 bly receive the attention of health officers sooner or later unless oper- 

 ators make such action unnecessary by removing all causes of com- 

 plaint." 



