Newspapers / Brevard News (Brevard, N.C.) / July 31, 1929, edition 1 / Page 2
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An Ordinance H : ? . ?] ? I The following Ordinance governing the opera tion of Dairies and the Sale of Milk and Milk Products in the Town of Brevard, N. C., was passed on first reading Thurs day, July 11, 1929. AN ORDINANCE [ Defining "milk" and certain "Milk Products" "Milk Producer" "Pasteur- 1 ization," etc. Prohibiting the sals of adulterated and misbranded milk and milk products, requiring permits fop the sale of milk and milk products. ' regulating the inspection of dairy farms and milk plants, the test- , ing, grading, labeling, placarding, | pasteurization, regrading, distribu tion, sale, and denaturing of milk and milk products, providing for th? publishing of milk grades, the con struction of future dairies and milk plants, the enforcement of this or dinance and the fixing of penalties. BE IT Ordained by the Board of Aldermen of the Town of Brevard, as follows: SECTION I. I Definitions. The following definitions shall ap ply in the interprepation and the en forcement of this Ordinance: Milk. (a). Milk is hereby defined to be the whole, fresh, clean, lacteal secre tin obtained by the complete milk ing of one or more healthy cows, properly fed and kept, excluding that obtained within 15 days before and 5 days after calving, or such longer period as may be necessary to render the milk practically colostrum free; which contains not less than eight and one-half per cent (8 1-2 per cent) of solids not fat and not less than three and one- fourth per rent (3 1-4 per cent) of milk fat. Milk Fat or Butter Fat. \b). Milk fat or butter^ fat is the fat of milk and has a Reichert-Meis sel number of not less than twenty four (24) and a specific gravity of not less than 9.905 (40.C-40.C). Cream. (e). Cream, sweet cream, is that portion of milk, rich in milk fat, which rises to the surface of milk on standing or is separated from it by centrifugal force, is fresh and clean, and which contains not less than eighteen per cent (18 per cent) of milk fat: Provided, that cream hav ing less than 18 per cent milk fat shall be known as Sub-standard Cream. Cream having less than thirty per cent (30 per cent) milk fat shall be known as Light Cream. Cream having more than thirty per cent (30 per cent) and less than *orty per cent (40 per cent) milk /at shall be known as Heavy Cream, and cream having more than forty per cent (40 per cent) milk fat shall be known as Extra Heavy Cream. Whipping Cream and Manufactur ing Cream are creams intended for whipping or manufacturing purposes, and the grades of same shall not be based on bacterial count. Skimmed Milk. (d). Skimmed milk is milk irom which substantially all the milk fat has bc-en removed. Adjusted Milk. (e). Adjusted milk is milk in which the percentage of milk fat has been adjusted by the addition or re moval of cream "or skimmed milk. Buttermilk. 4 Si! (f). Buttermilk is the product which remains when milk fat is re moved from milk or cream, sweet or sour, in the process of churning. It contains not less than eight and five tenths per cent (8.5 per cent) of milk solids not fat. . a a*i Cultured Buttermilk. (g). Cultured buttermilk is the product resulting from the souring or treatment by ? lactic acid culture of milk or milk products. (h). Evaporated Milk (un-sweet ened) is milk from which a consider able portion of water has been evap orated and which contains not less than twenty-five and five-tenths per cent (25.5 per cent) of milk solids and not less than seven and eight tenths per cent (7.8 per cent) milk fat. . jt. Condensed Milk (Sweetened). (i). Condensed milk (sweetened) is milk from which a considerable portion of water has been evaporat ed, to which sugar has been added, smd which contains not less than twenty-eight per cent (28 per cent) of milk solids and not less tnan eight per cent (8 per cent) milk fat. Condensed Skimmed Milk. (j). Condensed Skimmed Milk is skimmed milk from which a consid erable portion of water has been evaporated, and which contains not less than twenty per cent (20 per cent) of milk solids. Powdered (Dried) Whole Milk. (k). Powdered whole milk i? milk from which substantially all of tte water has been removed, and wnich contains not less than twenty six per cent (26 per cent) of milk fat, and not more than five per cent (5 per cent) of moisture. ? Powdered (Dried) Skimmed milk. (1). Powdered Bkimmed milk is skimmed milk from which substan tially all of the water has been re-! moved, and which contains not more ' than five per cent (5 per cent) of moisture. Recombined Milk. (m). Recombined milk is a sub stance produced by recombiping powdered whole milk, powdered skimmed milk, condensed or evapor ated whole milk, or skimmed milk and milk fat, with water, and shall conform in milk fat percentage and bacterial counts to the provisions of this ordinance relating to milk. 1 Milk Products. (n). Milk products shall be tak en to mean and include cream, fkim mcd milk, adjusted milk, buttermilk, cultured buttermilk, evaporated milk (misweetened), condensed milk (sweetened), condensed skimmed milk, powdered wholo miik, powder ed skimmed milk and recombined milk. Pasteurization. (o). The terms "pasteurization," "pasteurized," pasteurize," and sim ilar terms shall be taken to refer to the process of heating milk or milk products to a temperature of not less than one hundred and forty-two degrees ( 142 de grees), Fahrenheit, and holding at such temperature for not less than thirty (30) minutes in pasteur ization apparatus approved by the Milk Inspector, the temperature and time being automatically recorded by a temperature and time recording device appproved by the Milk In spector. ! Adulterated Milk and Milk Prod ucts. (p). Adulterated milk and milk products are milk and milk products defined in this Ordinance which do not conform with the definitions contained in this Ordinance. Milk Producer. (q). A milk producer is any per son, firm, or corporation who owns or controls one or more cows a part or all of the milk from which is for sale, or sold oY delivered to another person, firm or corporation. Milk Distributor. (r). A milk distributor is any person, firm, or corporation which has in possession, offers for sale, sells or delivers to another, any milk or milk products for consumption or manufacturing purposes. Dairy or Dairy Farm. (s). A dairy farm is any place or premises where one or more cows are kept, a part or all of the milk or milk products from which is sold or delivered to any person, firm, or corporation. Milk Plant. (t). A milk plant is any place or premises, or establishment where milk or milk products are collected, handled, processed, stored, bottled pasteuirzed, or prepared for distribu tion. Milk Inspector. (u). The Milk Inspector shall be taken to mean the Milk Inspector ol the Town of Brevard, in person, 01 his authorized representative. Average Bacterial Count. (v). Average bacterial couni shall be taken to mean the average bacterial count of all samples taker during the grading period, including at least four samples taken upon sep arate davs. Grading Period. (w). The grading period shall b< such period of time as the Milk In spector may designate, within which grades shall be determined for al milk and cream supplies, provided that the grading period shall in no case exceed six ((5) months. Disinfectant. fx). A disinfectant is any germi cidal substance approved by the Mills Inspector. SECTION II. The Sale of Adulterated or Mis branded Milk or Milk Products Prohibited. No person, firm, association or cor poration shall, within the Town oi Brevard, produce, sell, offer or ex pose for sale ,or have in possession with intent to sell, any milk or milk product which is adulterated or mis branded. . i iS SECTION ill. Permits. I* fTF It shall be unlawful for any per son, firm, association, or corporation to bring into or receive into the Town of Brevard for sale or to sell or offer for sale therein, or to have on hand any milk or milk products, ex cepting evaporated milk, condensed milk, condensed skimmed milk, pow dered whole milk and powdered skim med milk, who does not possess an unrevoked permit from the Town of Brevard, and on whose vehicle or in whose place of business there does not appear in a conspicuous place a placard showing the permit num ber in figures at least three inches high and one and one-half inches wide. Such a permit may be revoked by the Milk Inspector upon the viola tion by the holder of any of the terms of this or any other Health Ordinance of the Town of Brevard, Provided,, that the holder of said permit shall, after complying with such revocation, have the right of appeal to the Board of Health. Each and every dairyman shall be required to pay into the Town of Brevard treasury a sufficient sum per haad each cow milked to de fray the expenses of inspection; paid sum to be paid to the Clerk and Tax Collector of the Town of Brevard monthly. In addition to this, they will be taxed with the cost of license plate each year. SECTION IV. Labeling and Placarding. All bottles, cans, packages, and other containers enclosing milk or any milk products defined in this Or dinance shall be plainly labeled or marked with: (1) the name of the contents as given in the definitions in this Ordinance; (2) the grade of ;he contents if said contents are graded under the provisions of tils 1 Ordinance; (3) the word "paste ur - ' ired" if the contents have been pav | teurized; (4) the word '"raw" if the; contents are raw; (5) the per cent age of milk fat if the package or . other container encloses ad justed milk. Every groccry store, restaurant, cafe, soda fountain or similar estab lishment selling or serving milk shall display in a place designated by the ' Milk Inspector a card furnished by 1 the Miik Inspector, statin# the grade of the milk at the time when deliv ered and whether same is raw or ! pasteurized. SECTiON V. Inspection of Dairy Karms and Milk Plants For The Purpose of Grading or Regrading. At least once during each grading | period the Milk Inspector snail in i spect every dairy farm producing I milk or cream for consumption with I in the Town of Brevard, and all milk | plant s whose milk or cream is intend | ed for consumption within the Town I of Brevard. In case the Milk Inspec ; tor discovers the violation of any ! item of sanitation, he shall make a j second inspection ufter it lapse of such time as he deems necessary for the defect to be remedied but not before the lapse of three days, and the second inspection shall be used in determining the grade of milk or cream. | One copy of the inspection report shall be posted by the Milk Inspector in a conspicuous place upon an in 1 side wall of one of the dairy farm | or milk piant buildings and said in 1 spection report shall not be removed ' by any person except the Milk In spector. Another copy of the inspec tion report shall be filed with the records of the Health Department. In addition, a written notice shall be mailed to or left with the owner or manager in the case of violations. I SECTION VI. The Testing of Milk and Milk Pro | ducts. . ! During each grading period at least four samples of nulk or c"a from each dairy farm and milk plant shs.ll be tested by the Milk inspector. Samples of milk and cream from stores, cafes, soda fountains, restau rants and other places where milk nroducts are sold shall be tested as often as the Milk Inspector may rc duire Said tests shall include the de termination of the bacterial count made in conformity wth the stand ard methods recommended bv tht ' American Public Health Association, i and may include other chemical physical determinations as the Milk 1 Inspector may deem necessary foi ' the detection of adulteration. Notice. ! of bacterial counts shall be given the producer or distributor concern led soon as made, or to any intei ' i.Rted person oil request. Samples 1 may be taken by the Milk Inspectm ' at any time prior to the final delivei> ? of the milk or milk products All stores, cafes, restaurants, soda foun tains and other similar places shall furnish the Milk Inspector, upon 1 . > request, the name of the milk . dV ? tributor from whom their milk is ob tained. | Should the market value of an> single sample exceed twentj - u t cents the Town of Brevard shall p-, . the distributor therefor. ,| SECTION VII. ?I The Grading of Milk and ( ream. ?' At least once every six (0) montl. ! the Milk Inspector shall annouiv_ I through the local press the erades of .'all milk and cream supplies (lel.\eic(. . bv all producers or distributois an , ultimately consumed within the I own 1 of Brevard. Said grades shall he ba [ ed upon the following standards; the , grading of cream being identical wit h the grading of milk, except that tht permissible bacterial limits shall &< multiplied five-fold in each case. Certified Milk. Certified Milk is milk which con forms with the requirements of the Amer. Asso. of Medical Milk Co.n ? mission, and produced th* 1 ' pervision of the Medical Milk Com mission of the Medical Society of ? ! Transylvania County. ?I Grade "A" Raw Milk. i Grade "A" Raw Milk is milk whose average bacterial count as determin ed under Section 6 of the Ordinance i does not exceed 50.000 per c'ubl<: centimeter, and which is produced ! upon dairy farms conforming with all i of the following items of sanitation. Cows, Tuberculosis and Other Dis eases. * (1). A physical examination and tuberculin test of all cows shall he made before any milk therefrom is sold, and at least once every twelve months thereafter by a veterinarian approved by the Milk Inspector. A certificate signed by the veterinarian, and filed with the Milk Inspector, ' shall be the only valid evidence of : the above test. Every diseased ani ! mal shall be removed from the herd ; at once and no milk from disease icows shall be offered for sale. AH . ? reacting animals shall be lsolated ; 1 at once and immediately excluded , from the premises. All animals fail ing to pass the tuberculin test shall be branded with the letters T. or "T. B." on the shoulder, hip, or jaw and removed at once and slaughtered , under the direction of the Milk In spector. Each letter in the brand shall be not less than two inches high and one and one-half inches wide. Herds showing reactions on any test , shall be retested within six months, but not before the lapse oi sixty days. Dairy Barns. Lighting. (2) All dairy barns shall have ai least three square feet of window | space for each animal. Air Space. J, (3) All dairy barns shall have at least five hundred (500) cubic feet of air space per cow. Floors. 1 (4) Floors and gutters of all < dairy barns shall be constructed of < concrete or other impervious and easilv cleaned material approved by the Milk Inspector, and shall b j ^ graded to drain properly, and shall c >e kept clean and in good repair. Walls and Ceilings. I i (P) The walls and ceilings of all iairy barns shall be rhitewashed I >nce each year or painted once ev- 1 sry two years, or finished in a man ner approved by the Milk Inspector, ' and shall be kept clean and in go?d : repair. In case hay or ocher feed- ] stuffs are stored above the barn the ceiling shall be tight. Cow Yard. (6) All cow yards shall be grad ed and drained as well as practica- ' ble, and kepi clean. Manure Disposal. (7) All manure shall be removed and stored or uisposeo of in such manner as best to prevent the breed ing of flies therein. Milk House or Room. Construction. (8) There shall be provided a separated milk house or milk room for the handling and storage of milk, provided with a tight floor construct ed of cement or ether impervious material and graded to provide prop er drainage. The walls and ccilings of the milk house or room shall be of such construction as to permit easy cleaning and shall be painted at leant once each year or finished in a man ner approved by the Milk Inspector. The milk house or room shall be well lighted and all openings effectively screened to prevent the entrance of flies, and shall be used for no other purpose than the handling and stor age of milk or milk products and oth er operations incident thereto. The cleaning and other operations shail be so located and conducted as to prevent any contamination one to the other. The milk room shall not open directly into the barn or into any room used for sleeping or domestic purposes. or each Cleanliness and Flies. (9) The floors, walls, ceilings and equipment of the milk house or room shall be kept clean at all times. All means necessary for the elimina tion of flies shall be used. Toilet. (10) Every dairy farm shall be provided with a sanitary toilet con structed and operated in accordance with the regulations of the North Carolina State Board of Health. Water Supply. (11) The water supply shall be easily accessible, adequate and of a safe "sanitary quality. Utensils. Construction. (12) All containers or utensils used in the handling or storage o? milk or milk products must be ot such construction as to be easuj cleaned and must be in good repair. Joints and seams shall be soldered flush. All milk pails shall be of a nai row-mouthed design approved by the Milk Inspector. Cleaning. (13) All containers and other utensils used in the handling and storing or transportation of milk aru. milk products must he thoroughly cleaned by rinsing with clean watci after each usage, scrubbing in an al kaline solution, and rinsing with clean water. Sterilization. o ( j 4 ) containers and other utensils used in the handling, stor age, or transportation of milk milk products shall between usage be sterilized with steam. Storage. (15) All containers and other utensils used in the handling, stoi ing or transportation of milk or mil* products shall be stored so as not to become contaminated until again used. Handling. (16) After sterilization no con tainer or other milk or milk product utensil shall be handled in such man ner as to permit any part of the per son or clothing to come in contact with any surface with which milk oi milk products come in contact. Milking. Udders and Teats. ^ (17) The udders and teats of all milking cows shall be clean and sponged with a disinfectant immedi ately before milking. Flanks. (18) The flanks of all milking cows shall be kept free of visible dirt at the time of milking. Milkers' Hands. (19) Milkers' hands shall be clean, rinsed with a disinfectant, and dried with a clean towel immediately before milking. Should the milking operation be interrupted the milkers hand- must be redisir.fected. \\et hand milking is prohibited. Clean Clothing. (20) Milkers shall wear clean outer garments during milking. Milk Stools. (21) Milk Stools shall be kept clean. Removal of Milk. (22) Each pail of milk shall be j removed immediately to the milk j house. No milk shall be strained in the dairy barn. Cooling. (23) Milk must be cooled within one hour after milking to 50 degrees Fahrenheit or less and maintained at or below that temperature until de livery, unless it is delivered to a milk plant for pasteurization or separa tion, in which ease it must be cooled or pasteurized within two hours of the time ?f production. Bottling and Capping. (24) Capping shall preferably be done bv machine. In case capping is done bv hand, the hands shall be dis infected in a manner approved by the Milk Inspector before the pro cess of capping is begun and after jach interruption. Caps not purchas ed in sanitary containers and kept therein until used shall be kept in iust-proof containers and shall be mmersed in an approved disinfect int solution immediately before use. 1 Personnel. Health Certificates. (25; Every person whose i>rings hitt or her in regular contact 1 with the production, handlinp, stor- g aire, or transportation of milk or J milk products shall hold a certificate j from the Milk Inspector certifying j to the i!ect that within twelve months ] laboratory and other examinations i have been made indicating that said i person is free of tuberculosis, that ' Faid person is not a carrier of ty- j phoid fever, and that said person i? ' free of any disease capable of beins; . 1 Epreail through milk supplies. I Notification of Disease. (28) Notice shall be sent to the : Milk Inspector within twenty-four . hours by any milk producer or dis tributor upon whose dairy farm any ! case of sickness or any infectious, contagious, or communicable disease , occurs. Grade "3" Raw Milk. Grade '"B" Raw Milk is milk the average bacterial count of which at no time prior to delivery exceeds 200. 0C0 per cubic centimeter, and which is produced upon dairy farm? conforming with all of the items of ranitation requirements for Grad-? "A" Raw Milk ex cept (2). (3),, (4), (5), or (6): Provided, that cleanliness of the barn and cow yard shall in no case be omitted. Iter.i (23) shall apply except that the cool ing temperature shall be changed to sixt (60) degrees Fahrenheit. Iter.; (14) shall apply except that boilir;: water may be substituted for steam, j Grade "C" Raw Milk. Grade "C" Raw Milk is milk the average bacterial count of which at no time prior to delivery excceds 1,000,000 per cubic centimeter, and which is produced upon dairy farm? conforming with all of the items of sanitation required for Grade "B" , Raw Milk except (1), (7), (12), (14), (23), (24), or (25): Provided, that cleanliness shall in no case be omitted. Grade "D" Raw Milk. Grade "D" Raw Miik is milk which does not meet the requirements of Grade "C" Raw Milk, and the aver age bacterial count of which does not exceed 5,000,000. Grade "A" Pasteuried Milk. Grade "A" Pasteurized Milk is Grade "A" or Grade "B" Raw Milk which has been pasteurized, cooled and bottled in a milk plant conform ing with all of the following items of sanitation and the average bac terial count of which at no time afte. pasteurization and until delivery ex ceeds 50,000. Building and Equipment Floors. (1) The floors of all rooms in which milk is handled shall be smooth, impervious, properly drain ed, and provided with trapped diain. and kept clean. Walls and Ceilings. (2) Walls and ceilings of rooms in which milk is handled or stored shall be frequently painted with a light-colored paint or finished in a manner approved by the Milk In spector, and kept clean. Doors and Windows. (3) All openings into the outer air shall be effectively screened to prevent the access of fties. Doors shall be self-closing. Lighting and \ entilation. (4) All rooms shall be well light ed and ventilated. Protection From Contamination and Flies. (5) The various milk plant op erations shall be so located and con ducted as to prevent any contamina tion one to the other. All means necessary for the elimination of ftus shall be used. Toilet Facilities. (6) Every milk plant shall be provided with toilet facilities con forming with the Ordinances of the Town of Brevard. There shall be at least one room or vestibule not used for milk purposes between the toilet room and any room in which milk or milk products are handled. The doors of all toilet rooms shall be self-clos ing. Toilet rooms shall be kept in a clean condition, in good repair, and well ventilated. Jn case privies or earth closets are permitted and used, they shall be constructed and operat ed in conformity with the regulations of the North Carolina State Board of Health. Water Supply. j (7) The water supply shall be easily accessible, adequate, and of a safe sanitary quality. Wash Room. (8) A wash room shall be pro vided, equipped with hot running water, soap, and sanitary towels of a type approved by the Milk Inspector. The use of a common towel is pro hibited. Milk Piping. (9) Only "sanitary milk piping'' of a type which can be easily cleaned with a brush shall be used. Construction of Equipment. | (10) All equipment with which milk comes in contact shall be con structed in such manner as to be i easily cleaned and shall be kept I clean. Disposal of Wastes. (11) All wastes shall be disposed ?f in conformity with the require ments of the Milk Inspector. Methods. Cleaning and Sterilization of Con tainers and Apparatus. (12) All milk containers and milk apparatus shall be thoroughly ? cleaned after each usage by rinsing j with clean water, then scrubbing in , an alkaline solution, then rinsing j with clean water, and finally stenU , ized in a manner approved by the Milk Inspector. l Storage of Containers. (13) After sterilization, all bot- ' ties, cans and" other containers shall ' be stored in an inverted position in a -lean place and protected from con tamination. ^ ; |N ?? , Handling of Container? and Appa ratus. (14) Between sterilization and rage, all containers and apparatus ball he handled in such manner as to prevent any part of the person or dotting iivja coming in contact with my suifaca with which milk or milk jroducts cont.e in contact. Storape of Caps. (15) Milk bottle caps shall be purchased and stored only in sani tary tubes and shall be kept therein mtil used. Piisteuriaation. (16) Pasteurization shell be per formed as described in the defini tion section of this Ordinance. The time and temperature record charts ^ shall be. preserved for a period of 4P three months for the information of the Milk Inspector. Coding. (17) All milk noc pasteurized up on receipt shall fee immediately cool ed to a temperature of 50 decrees Fahrenheit or less and maintained thereat until pasteurized; ar.d all pasteurized milk shell be immediate ly cooled to e. temperature of 50 de grees Fahrenheit or less and main tained thereat until delivery. 3ottIing (18) Bottling shall be done in such manner as to prevent any part of the person or clothing from com ing in contact with any surface with which milk or milk products come in contact. Overflow Milk. (19) Overflow milk which has be come machine contaminated shall not be sold for human consumption. Capping. (20) Capping shall be done by machinery approved by the Milk In spector. Hand capping is prohibited. Time of Delivery. (21) Milk to be consumed in the form of whole milk shall be deliver ed to the final consumer within thirty six hours of the time of pasteuriza tion. Personnel. Health Certificates. (22)Every person whose work brings him or her in contact with the production, handling, storage or transportation of milk or milk prod ucts shall hold a certificate from the Health Officer certifying to the tact thac within twelve months laboratory and other examinations have been made indicating that said person is free of tuberculosis, that said per son is not a carrier of typhoid fever, and that said person i<= free of any disease capable of being spread through milk supplies. ? Notification of Disease. (23) Notice shall be sent to the Milk Inspector within twenty-four hours by any milk producer or dis tributor among whose employes any case of sickness or any infectious, contagious, or communicable disease occurs. Cleanliness. (24) All persons coming in con tact with milk or milk products con tainers or equipment, shall wear clean outer garments and shall keep their hands clean at all times while thus engaged. Grade "B" Pasteurized Milk. Grade "B" Pasteurized Milk is Grade "A," "B." or "C," Raw Milk which has been pasteurized, coolcd. and bottled in a milk plant conform ing with all of the items of sanita tion required for Grade "A" Pasteur ized Milk, excepting (2). 14). or (24), and the average bacterial count of which at no time after pasteuri zation and prior to delivery exceeds 100,000. Grade "C" Pasteurized Miik. Grade "C" Pasteurized Milk is pas teurized milk which does not meet the requirements of Grade "B" Pas teurized Milk, and the average bac terial count of which at no time prior to delivery exceeds 500,000 per cubic centimeter. Grade "C" Pasteurized Milk shall be sold for cooking and manufacturing purposes only, and every container thereof shall be marked with the words "For Cooking and manufacturing purposes only.'' SECTION' IX. Supplementary P.egrading. At any time between regular an nouncement of milk grades any pro ducer or distributor may ma!:' appli cation for regrading his product. In case the applicant's existing low grade is owing to excessive bacterial count, said application must i>e sup ported by at least two bacteriological examinations made subsequent to the end of the previous grading period and indicating that the quality of the applicant's output has improv ed since the last grading announce ment and conforms with the require ments of a higher grade. The sam ples upon which the said two analy sis are made may be brought to the Health Department Laboratory by the applicant. Upon the receipt of i, satisfactory application, the Milk Inspector shall make at least four bacteriological an alysis upon samples collected by the Milk Inspector of the applicant's out put within a period of not less than . two weeks and not more than three A weeks of the date of the application. The Milk Inspector shall award a higher grade immediately in case the ? ?aid four analysis indicate the neces sary quality. In case the applicant's existing low grade is owing to a violation of an item of sanitation other than bacte rial count, said application must be accompanied by a statement signed by the applicant to the effect that the violated item of sanitation has been conformed with. Within one week of the receipt of such an application, the Milk Inspector shall make a re-in spectien of the applicant's establish ment and, in case the findings justify, (hall award a regrade. At any time between regular an nouncements of milk grades the Milk Inspector may lower the grade of any milk producer or distributor if, as a ?esult of inspections or milk analysis, i lower grade shall be justified in ac (Continued on next page) 1.1? I an ,
Brevard News (Brevard, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
July 31, 1929, edition 1
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