28 
BULLETIN 
TJ. S. DEPARTMENT OF AGRICULTURE. 
SANITARY INSPECTION OF DAIRY FARMS. 
Score Card. 
Indorsed by the Official Dairy Instructors' Association. 
Note. — Reverse side may contain information concerning owner, number of cows, milk production and 
disposal, and inspection. 
Equipment. 
Score. 
Per- 
fect. 
Al- 
lowed. 
Methods. 
Score. 
Per- 
fect. 
Al- 
lowed. 
cows. 
Health 
Apparently in good health 1 
If tested with tuberculin within 
a year and no tuberculosis is 
found, or if tested within six 
months and all reacting ani- 
mals removed 5 
(If tested within a year and 
reacting animals are found 
and removed, 3.) 
Food (clean and wholesome) 
Water (clean and fresh) 
STABLES. 
Location of stable 
Well drained 1 
Free from contaminating sur- 
roundings 1 
Construction of stable 
Tight, sound floor, and proper 
gutter 2 
Smooth, tight walls and ceiling.. 1 
Proper stall, tie. and manger 1 
Provision for light: Four square feet 
of glass per cow 
(Three square feet. 3; 2 square 
feet, 2; 1 square foot. 1. De- 
duct for uneven distribution.) 
Bedding 
Ventilation 
Provision for fresh air, control- 
lable flue system 3 
(Windows hinged at bottom, 
1.5; sliding windows, 1; other 
openings, 0.5). 
Cubic feet of space per cow, 500 
feet 3 
(Less than 500 feet, 2; less than 
400 feet, 1; less than 300 feet, 
0.) 
Provision for controlling tempera- 
ture 1 
UTENSILS. 
Construction and condition of utensils. 
Water for cleaning 
(Clean, convenient, and abundant.) 
Small-top milking pail 
Milk cooler 
Clean milking suits 
MILK BOOM OR MILK HOUSE. 
Location: Free from contaminating 
surroundings 
Construction of milk room 
Floor, walls, and ceilings 1 
Light, ventilation, screens 1 
Separate rooms for washing utensils 
and handling milk 
Facilities for steam 
(Hot water, 0.5.) 
Total 
cows. 
Clean 
(Free from visible dirt, 6.) 
Cleanliness of stables 
Floor 2 
Walls 1 
Ceilings and ledges 1 
Mangers and partitions 1 
Windows 1 
Stable air at milking time 
Freedom from dust 3 
Freedom from odors 2 
Cleanliness of bedding 
Barnvard 
Clean 1 
Well drained 1 
Removal of manure daily to 50 feet 
from stable '. 
MILK ROOM OR MILK HOUSE. 
Cleanliness of milk room 
UTENSILS AND MILKING 
Care and cleanliness of utensils 
Thoroughly washed 2 
Sterilized in steam for 15 minutes. 3 
(Placed over steam jet, or scalded 
with boiling water, 2.) 
Protected from contamination 3 
Cleanliness of milking 
Clean, dry hands 3 
Udders washed and wiped 6 
(Udders cleaned with moist cloth, 
4; cleaned with dry cloth or 
brush at least 15 minutes before 
milking, 1.) 
HANDLING THE MILK. 
Cleanliness of attendants in milk 
room 
Milk removed immediately from sta- 
ble without pouring from pail 
Cooled immediately after milking 
each cow 
Cooled below 50° F 
(51° to 55°, 4; 56° to 60°, 2.) 
Stored below 50° F 
(51° to 55°, 2; 56° to 60°, 1.) 
Transportation below 50° F 
(51* to 55°, 1.5; 56° to 60°, 1.) 
(If delivered twice a day, allow 
perfect score for storage and 
transportation.) 
-.. 
Total. 
60 
Equipment. 
Methods. 
Final score. 
Note 1.— If any exceptionally filthy condition is found, particularly dirty utensils, the total score may 
be further l imi ted. 
Note 2. — If the water is exposed to dangerous contamination, or there is evidence of the presence of a 
danserous disease in animals or attendants, the score shall be 0. 
The instructor may obtain sample sheets of this record by applying to the Dairy Division, Bureau of 
Animal Industry, U. S. Department of Agriculture. 
