316 



APPENDIX II 



Peefeot 



Allow 



MILKERS AND MILKING 



61 Attendants are In good physical condltlan 



62 Bpecial Milking Suits are used 



68 Clothing of milkers is clean 



64 Hands of milkers are washed clean before milking.. 



65 Milking is done with dry hands 



66 Fore ifllfc or first few streams from each teat is 



discarded 



57 Milk is strained at and in clean atmosphere 



68 Milk strainer is clean 



69 Milk is cooled to below 50° F. within two hours 



after milking and kept below 50° T. until delivered to the 



creamery 



60 Milk ftom cows within 15 days before or 6 days after par- 

 turition is discarded 



UTENSILS 



61 Milk Pails hare all seams soldered flush 



62 Milk pails are of the small-mouthed design, top 



opening not exceeding 8 inches in diameter. Diameter. . . 

 68 Milk pails are rinsed with cold water immediately 



after using and washed clean with hot water and washing 



solution 



64 Drying racks are provided to expose milk pails to 



the sun 



MILK HOUSE 



65 Milk House is located on elevated ground with no 



hog pen, manure pile or privy within 100 feet 



66 Milk house has direct communication with 



building 



67 MUk house has sufficient light and ventilation 



68 Floor is properly graded and water-tight 



69 Miik house is free from dirt, rubbish and all material 



not used in the handling and storage of milk 



70 Milk house has running or still supply of pure clean 



water: 



71 Ice is used for cooling milk and is cut fk'om 



WATER 



72 Water Supply for utensils is fl^om a located 



feet deep and apparently is 



pure, wholesome and uncontamlnated 



78 Is protected against flood or surface drainage 



74 There is privy or cesspool within 250 feet ( 



feet) of source of water supply 



76 There is stable, barnyard, or pile of manure or other 



source of contamination within 200 feet ( feet) 



of source of water supply 



100 



Inspector of Foodt, 



