216 MANUAL OF MILK PRODUCTS 



but such seal shall include a sterile hood which completely covers the 

 lip of the bottle. 



38. Cleaning and sterilizing of bottles. — The dairy building shall 

 be provided with approved apparatus for the cleansing and sterilizing 

 of all bottles and utensils used in milk production. All bottles and 

 utensils shall be thoroughly cleaned by hot water and sal soda, or 

 equally pure agent, rinsed until the cleaning water is thoroughly re- 

 moved, then exposed to live steam or boiling water at least 20 minutes, 

 and then kept inverted until used, in a place free from dust and other 

 contaminating materials. 



39. Utensils. — All utensils shall be so constructed as to be easily 

 cleaned. The milk pail should preferably have an elliptical opening 

 5 by 7 inches in diameter. The cover of this pail should be so convex 

 as to make the entire interior of the pail visible and accessible for 

 cleaning. The pail shall be made of heavy seamless tin, and with 

 seams which are flushed and made smooth by solder. Wooden pails, 

 galvanized-iron pails, or pails made of rough, porous materials, are 

 forbidden. All utensils used in milking shall be kept in good repair. 



40. Water supply. — The entire water supply shall be absolutely 

 free from contamination, and shall be sufficient for all dairy purposes. 

 It shall be protected against flood or surface drainage, and shall be 

 conveniently situated in relation to the milk house. 



41. Privies, etc., in relation to water supply. — Privies, pigpens, 

 manure piles, and all other possible sources of contamination shall 

 be so situated on the farm as to render impossible the contamination 

 of the water supply, and shall be so protected by use of screens and 

 other measures as to prevent their becoming breeding grounds for 

 flies. 



42. Toilet rooms. — Toilet facilities for the milkers shall be pro- 

 vided and located outside of the stable or milk house. These toilets 

 shall be properly screened, shall be kept clean, and shall be accessible 

 to wash basins, water, nail brush, soap, and towels, and the milkers 

 shall be required to wash and dry their hands immediately after leav- 

 ing the toilet room. 



Transportation 



43. In transit the milk packages shall be kept free from dust and 

 dirt. The wagon, trays, and crates shall be kept scrupulously clean. 

 No bottles shall be collected from houses in which communicable 

 diseases prevail, unless a separate wagon is used and under conditions 

 prescribed by the department of health and the medical milk com- 

 mission. 



44. All certified milk shall reach the consumer within 30 hours 

 after milking. 



