INSPECTION. 99 



Is the water used for washing utensils pure? How do you 



know? ... 



What is its source ? 



Is the source protected against contamination ?.. 



How are utensils cared for after cleaning? 



Is a small-top pail used for milking? If so. what style and 



si/e of opening? 



IV. Health of employees and manner of milking. 



What evidence is there of absence of contagious disease and of ex- 

 posure of family and employees to disease? 



Are the milkers clean per.sonally? 



Do the jnilkers wear clean over-all suits? IIow often are 



the over-alls washed? 

 DcJ the milkers wa.sh their hands just before milking? 



Where? 



Do milkers have wet hands when milking? 



Are milkers careful not to di.slodge hair and dirt from the cow while 



milking ? 



Is the foremilk discarded? . 



V. Handling the milk. 



How is the milk cooled? 



How soon after milking is the milk cooled ? 



To what temperature? 



Is the milk handled in a room detache<l from the stal)le? 



What kind of floor ? 



Is the milk room used exclusively for milk, and is it free from dirt 



and odors? 



At what temperature .is the milk kept after cooling? 



How is milk cared for during transportation to market? 



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