1 84 CLEAN MILK 



coffee, oil, chocolate, molasses, blood, and, above all, kerosene, are 

 not infrequently discovered in milk cans. 



At each city dairy the cleanliness of premises and milk utensils, 

 the purity of the water supply, and the facilities and method of 

 cooling milk and cream should be the subjects of inspection. 

 Samples of milk should be taken from the city dairy at least once 

 monthly. 



Contact of the human body with milk always opens up an 

 opportunity for the transmission of typhoid, diphtheria and scarla- 

 tina organisms to milk. This danger is most real in milk-tasting 

 by those sampling cans through dipping of the fingers, licking the 

 stoppers or in the use of spoons. Tasting should only be done by 

 means of sterile utensils and to best advantage by those of paper, 

 cardboard or wood, which should be discarded after a single use. 

 Other utensils — as spoons — should be washed and boiled after a 

 single use before being used a second time. In the handling of 

 milk the hands must be dry and clean, to avoid any dripping- from 

 the hands into the milk. 



Regulations embodying such requirements are now a part of 

 the rules enforced by some municipal Boards of Health and are 

 essential. 



In the inspection of city dairies, or places where milk is handled 

 and sold in the city, the force may both inspect and collect samples ; 

 or part of the force may inspect and part collect samples. 



The law is enforced by giving delinquents notice (see p. 208) 

 to show why their permit should not be revoked. A copy of this 

 permit is retained and another sent to the health office. In some 

 cases of flagrant disregard of the law the inspector may begin 

 action at once. 



A score card for city dairies (see p. 211) is used by the in- 

 spector. 



One copy is given the owner and one is filed in a compart- 

 ment used for all papers pertaining to the same dairy. On the score 



