CERTIFIED MILK 



493 



conditions exist. However, with less vigilance there is a possi- 

 bility that certified milk may prove untrustworthy. Several 

 epidemics have been traced to milk the production and handling 

 of which was surrounded by the most exacting precaution, but 

 only one has been traced to certified milk. It should be re- 

 membered in this connection that at present the amount of certi- 

 fied TT^i lk consumed is less than 1 per cent, of the total milk- 



CERTIFIED MILK SCORE CARD 



This score cird ii to be marked 

 onlf with maximum values (no inter- 

 mediate values are allowed) A per- 

 fect score would show the practical 

 fulfiUment ot cvefT requirement of the 

 code. 



The factor values are based on the 

 principles oi the system and the geo- 

 metric efficiency scheme by the author 

 of the plan, 



OfKUiization of Medical MOk 

 Comnuuion. 



98. Medical society appointment and 

 auspices. Conforms to standards of 

 the Association of Medical Milk Cr~ 



99. Commission includes at least 

 five members carrying on following 

 divisions of work: (a) Hygiene of the 

 dairy; (b) Veterinary supervision of 

 the herd; (c) Medical supervision of 

 of the employees; (d) Chemical and 

 bBcterlologlcal examinations of the 

 nulk. 



100. Employment of a veterinarian, 

 B physician, a chemist, and a bacteri- 

 ologist to enforce methods and stand- 

 ards. Written agreement with the 

 dairyman whose plant shows it to be 

 properly equipped for Certified Milk 

 ■production-.- _ _. 



Hygiene of the Dairy. 



I. Pastures or paddocks. Free from 

 marshes or stagnant pools, crossed by 

 no contaminated stream, no offensive 

 conditions, free from deleterious 

 plants. 



2, Surroundings of buildings. Clean 

 and free ft'om dirt, rubbish, vegetable 

 or animal waste, well drained — — 



3, Location of buildings. To in- 

 rare proper shelter of stock, good 

 drainage, sufficient distance from 

 dusty roads and fields, and other 

 sources of contamination _ 



4, Construction of stsijles. To facili- 

 tate the prompt and easy removal of 

 waste. Floors and platforms non- 

 absorbent material, gutters of cement. 

 Floors propedy graded and drained, 

 manure gutters 6 to B Inches deep and 

 placed to receive droppings. 



^ Walls and surfaces smooth, tight 

 joints, capable of shedding water. 

 Ceilings smooth snd dust tight— 



t, Drinkingand feed troughs. Drink- 

 ing troughs or basins drained and 

 cloned, feed trougha and mixing 

 i floors clean and aamtary 



II 



I^tsts.. 



tage S 



7. Stanchions. Stanchions of iron 

 pipes or hardwood, devices to prevent 

 the cows from lying down between 

 leaning and milking 



8. Ventilation. Stables with ade- 

 quate ventilation, each "cow with at 

 least 600 cubic feet of air space 



9. Windows, Windows provide satis- 

 factory light and sunsnine; 2 feet 

 aquarc of window area to each 600 

 'cubic feet of air space Windows free 

 from dust and dirt. 



.-. Exclusion of flics and other 

 insects, rats and other vermin from 

 all buildings. 



11, Exclusion of other animals _. 

 fowls from contact with the certified 

 herd 



12. Bedding. No bedding from horse 

 •talis, or unclean materials. Bedding 

 clean, dry and absorbent 



13. Cleaning stable and disposal of 

 manure. Soiled bedding and manure 

 removed at least twice daily, floors 

 swept and free from refuse. Mar 

 removed to field or stored 

 screened to exclude flies. Manure 

 even temporarily stored within 300 

 (eet of barn or building 



14. Cleaning ot cows. Each 

 groomed daily, no soilings remain 

 upon her during milking 



15. Clipping. Long haira cbppcd 

 from udder and flanks and from tail 

 above the brush. Hair on tail cut r- 

 the brush is well above the ground. 



16. Cleaning of udders. Udders and 

 teats cleaned before miliiing; washed 

 with cloth and water, dry wiped with 

 another clean, sterile cloth, separate 

 cloth tor drymg each. 



17. Feeding. Foodstuffs kept sepa- 

 rate from cow bam. Brought into 

 bam immediately before feeding -... 



18. Foods fresh, dean, palatable 

 and outritioua 



19. WeU-baUnced ration, changes 

 of food made slowly-. 



20. Exercise. Cows 



at least 2 hours in each 24 in suitable 

 crcather. Exercise yards free from 

 manure and other filth — 



21. Washing ot hands. Facilities for 

 milkers to wash before and during 

 milking 



22. Hands of milkers washed with 

 floap, water and brush and dried on 

 clean towel immediately before milk- 

 ing. Hands of milkers rinsed with 

 clean water and carefully dried before 

 tnllking each cow, No moistening of 

 bands with milk.. 



23. Milking clothes. Clean overalls, 

 hunper and cap worn. Washed and 

 aterillied each day, used for no other 

 purpose; when not used, kept in 

 (Mean place — - 



Fig. 198 continued. 



supply. Too much faith may be placed in low bacterial counts 

 to the neglect of regular medical examination and veterinary 

 inspection. Germ carriers are often difficult to detect, and un- 

 less medical and veterinary examinations are made at sufficiently 

 short intervals and unless they prove thorough and exhaustive, 

 infection may be carried into a dairy farm from visitors or from 

 employees. New employees should not be permitted to handle 



