1. (a) Abnormal milk.

   1. (1) Introduction. Animals which show evidence of the secretion of abnormal milk, based upon bacteriological, chemical, or physical examination, shall be milked last or with separate equipment and the milk shall be discarded. Animals treated with, or animals which have consumed chemical, medicinal or radioactive agents which are capable of being secreted in the milk and which, in the judgement of the department, may be deleterious to human health, shall be milked last or with separate equipment and the milk disposed of as the department may direct.

   2. (2) Public health reason.

      1. (A) The health of the animal is a very important consideration because a number of diseases of lactating animals (Salmonellosis, staphylococcal infection, and streptococcal infection, etc.) may be transmitted to and through the medium of milk. The organisms of most of these diseases may get into the milk either directly from the udder, or indirectly through infected body discharges which may drop, splash, or be blown into the milk.
      2. (B) Milk from animals treated with or exposed to insecticides not approved for use on dairy cattle by the U.S. Environmental Protection Agency is not offered for sale.
      3. (C) The department requires additional tests for the detection of abnormal milk as it deems necessary.
      4. (D) Bloody, stringy, off-colored milk, or milk that is abnormal to sight or odor, is so handled and disposed of as to preclude the infection of other animals and the contamination of milk utensils.
      5. (E) Animals secreting abnormal milk shall be milked last or with separate equipment which effectively prevents the contamination of the wholesome supply.
      6. (F) Equipment, utensils, and containers used for the handling of abnormal milk are not used for the handling of milk to be offered for sale, unless they are first cleaned and effectively sanitized.
      7. (G) Processed animal waste derivatives, used as a feed ingredient for any portion of the total ration of the lactating dairy animal, have been properly processed in accordance with at least those requirements contained in the "Model Regulations for Processed Animal Wastes" developed by the Association of American Feed Control Officials; and do not contain levels of deleterious substances, harmful pathogenic organism, or other toxic substances which are secreted in the milk at any level which may be deleterious to human health.
      8. (H) Unprocessed poultry litter and unprocessed recycled animal body discharges are not fed to lactating dairy animals.

2. (b) Milking barn, stable, or parlor--construction.

   1. (1) Introduction. A milking barn, stable, or parlor shall be provided on all Grade A raw for retail dairy farms in which the milking herd shall be housed during milking time operations. The areas used for milking purposes shall:

      1. (A) have floors constructed of concrete or equally impervious material graded to drain;
      2. (B) have walls and ceilings which are smooth; easily cleanable; impervious to moisture; painted or finished in an approved manner; and in good repair; and ceilings which are dust tight;
      3. (C) have separate stalls or pens for non-lactating animals;
      4. (D) be provided with natural and/or artificial light, well distributed for day and/or night milking;
      5. (E) provide sufficient air space and air circulation to prevent condensation and excessive odors;
      6. (F) not be overcrowded; and
      7. (G) have dust-tight covered boxes or bins, or separate storage facilities for ground, chopped, or concentrated feed.

   2. (2) Public health reason.

      1. (A) When milking is done elsewhere than in a suitable place provided for this purpose, the milk may be contaminated.
      2. (B) Floors constructed of concrete or other impervious materials can be kept clean more easily than floors constructed of wood, earth, or similar materials, and are, therefore, more apt to be kept clean.
      3. (C) Painted or properly finished walls and ceilings encourage cleanliness.
      4. (D) Tight ceilings and feed rooms reduce the likelihood of dust and extraneous material getting into the milk.
      5. (E) Adequate light makes it more probable that the barn will be clean, and that lactating animals will be milked in a sanitary manner.

   3. (3) Administrative procedures.

      1. (A) This subsection is deemed to be satisfied when all of the following are true.

         1. (i) A milking barn, stable, or parlor is provided on all dairy farms.
         2. (ii) Gutters, floors, and feed troughs are constructed of good quality concrete or equally impervious material. Floors shall be easily cleaned (brushed surfaces permitted) and shall be graded to drain and maintained in good repair and free of excessive breaks or worn areas that may create pools.
         3. (iii) Gravity flow manure channels in milking barns, if used, are constructed in accordance with the specifications of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
         4. (iv) Walls and ceilings are finished with wood, tile, smooth-surfaced concrete, cement plaster, brick, or other equivalent materials with light colored surfaces. Wall partitions, doors, shelves, windows, and ceilings shall be kept in good repair; and surfaces shall be refinished whenever wear or discoloration is evident. Whenever feed is stored overhead, the ceiling shall be constructed to prevent the sifting of chaff and dust into the milking barn, stable or parlor. If a hay opening is provided from a loft into the milking portion of the barn, such opening shall be provided with a dust-tight door which shall be kept closed during milking operations.
         5. (v) Animals other than milking stock are partitioned from the milking portion of the barn. Such portions of the barn that are not separated by tight partitions shall comply with all requirements of subsection (b) of this section.
         6. (vi) The milking barn is provided with natural and/or artificial light to insure that all surfaces and particularly the working areas will be plainly visible. The equivalent of at least 10 foot-candles of light in all working areas shall be provided.
         7. (vii) Air circulation is sufficient to minimize odors and to prevent condensation upon walls and ceilings.
         8. (viii) Overcrowding is not evidenced by the presence of animals in walks or feed alleys. Inadequate ventilation and excessive odors may also be evidence of an overcrowded barn.
         9. (ix) A dust-tight partition, provided with doors that are kept closed except when in actual use, is used to separate the milking portion of the barn from any feed room or silo in which feed is ground or mixed, or in which sweet feed is stored. Feed may be stored in the milking portion of the barn only in such a manner as will not increase the dust content of the air, attract flies, or interfere with cleaning of the floor (as in covered dust-tight boxes or bins). Open feed dollies or carts may be used for distributing the feed, but not storing feed, in the milking barn.
      2. (B) The department may approve a barn without four walls extending from floor to roof, or a shed-type barn provided the requirements of subsection (c) of this section, concerning animals and fowl entering the barn, is satisfied. Animal-housing areas (stables without stanchions, such as loose housing tables, pen stables, resting barns, free stall barns, holding barns, loafing sheds, wandering sheds) may be of shed-type construction, provided no milking is conducted therein. (They are classified as part of the animal yard under subsection (d) of this section).

3. (c) Milking barn, stable or parlor-cleanliness.

   1. (1) Introduction. The interior shall be kept visibly clean. Floors, walls, ceiling, windows, pipelines, and equipment shall be kept clean. Swine and fowl shall be kept out of the milking barn.
   2. (2) Public health reason. A clean interior reduces the chances of contamination of the milk or milk pails during milking. The presence of other animals increases uncleanliness and the potential to spread disease.

   3. (3) Administrative procedures.

      1. (A) This subsection is deemed to be satisfied when:

         1. (i) the interior of the milking barn, stable, or parlor is kept clean;
         2. (ii) leftover feed in feed mangers appears fresh and is not wet or soggy;
         3. (iii) the bedding material, if used, does not contain more manure than has accumulated since the previous milking;
         4. (iv) outside surfaces of pipeline systems located in the milking barn, stable, or parlor are reasonably clean;
         5. (v) gutter cleaners are reasonably clean;
         6. (vi) all animal pens, if not separated from the milking barn, stable, or parlor, are clean;
         7. (vii) swine and fowl are kept out of the milking barn; and
         8. (viii) gravity flow manure channels in milking barns, if used, are maintained in accordance with the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
      2. (B) The method of cleaning is immaterial. Dairymen whose barns are provided with water under pressure should scrub the floors after each milking with a stiff-bristled brush. In barns in which water under pressure is not available, the floors may be brushed dry and limed. In the latter event, care should be exercised to prevent caking of the lime. When lime or phosphate is used, it shall be spread evenly on the floor as a thin coating. If clean floors are not maintained by this method, cleaning with water is required.

4. (d) Animal yard.

   1. (1) Introduction. The animal yard shall be graded and drained and shall have no standing pools of water or accumulations of organic wastes, provided, that in loafing or animal housing areas, animal droppings and soiled bedding shall be removed, or clean bedding added, at sufficiently frequent intervals to prevent the soiling of the animals udders and flanks. Waste feed shall not be allowed to accumulate. Manure packs shall be properly drained and shall provide a reasonably firm footing. Swine shall be kept out of the animal yard.

   2. (2) The public health reason for this subsection is as follows.

      1. (A) The animal yard is interpreted to be that enclosed or unenclosed area in which the animals are apt to congregate, approximately adjacent to the barn, including animal-housing areas. This area is, therefore, particularly apt to become filthy with manure droppings, which may result in the soiling of animals udders and flanks.
      2. (B) The grading and drainage of the animal yards, as far as are practicable, are required because wet conditions are conducive to fly breeding and make it difficult to keep manure removed and the animals clean.
      3. (C) If manure and barn sweepings are allowed to accumulate in the animal yard, fly breeding will be promoted, and the animals, because of their habit of lying down, will be more apt to have manure-soiled udders.
      4. (D) Animals should not have access to piles of manure, in order to avoid the soiling of udders and the spread of diseases among milking animals.

   3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

      1. (A) The animal yards, which are the enclosed or unenclosed areas adjacent to the milking barn in which the animals may congregate, including animal housing areas and feed lots, are graded and drained depressions and soggy areas are filled, and animal lanes are reasonably dry.
      2. (B) Approaches to the barn door and the surroundings of stock watering and feeding stations are solid to the footing of the animal.
      3. (C) Wastes from the barn or milkhouse are not allowed to pool in the animal yard. Animal yards which are muddy due to recent rains should not be considered as a violation of this item.
      4. (D) Manure, soiled bedding, and waste feed are not stored or permitted to accumulate therein in such a manner as to permit the soiling of animal udders and flanks. Animal- housing areas (stables without stanchions, such as loose-housing stables, pen stables, resting barns, holding barns, loafing sheds, wandering sheds, free-stall housing) shall be considered a part of the animal yard. Manure packs shall be solid to the footing of the animal (see the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance").
      5. (E) Animal yards are kept reasonably free of animal droppings. Animal droppings shall not be allowed to accumulate in piles that are accessible to the animals.

5. (e) Milkhouse or room--construction and facilities.

   1. (1) Introduction. A milkhouse or room of sufficient size shall be provided in which the cooling, handling, and storing of milk and the washing, sanitizing, and storing of milk containers and utensils shall be conducted, except as provided for in subsection (l) of this section (relating to Containers, utensils and equipment--storage).

      1. (A) The milkhouse shall be provided with a smooth floor constructed of concrete or equally impervious material graded to drain and maintained in good repair.
      2. (B) Liquid waste shall be disposed of in a sanitary manner. All floor drains shall be accessible and shall be trapped if connected to a sanitary sewer system.
      3. (C) The walls and ceilings shall be constructed of smooth material, in good repair, well painted, or finished in an equally suitable manner.
      4. (D) The milkhouse shall have adequate natural and/or artificial light and be well ventilated.
      5. (E) The milkhouse shall be used for no other purpose than milkhouse operations. There shall be no direct opening into any barn, stable, or into a room used for domestic purposes; provided, that a direct opening between the milkhouse and milking barn, stable, or parlor is permitted when a tight-fitting self-closing solid door(s) hinged to be single or double acting is provided.
      6. (F) Water under pressure shall be piped into the milkhouse.
      7. (G) The milkhouse shall be equipped with a two-compartment wash vat and adequate hot water heating facilities.

   2. (2) Public health reason.

      1. (A) A suitable, separate place provided for the cooling, handling, and storing of milk and for the washing, sanitizing and storing of milk utensils, helps prevent contamination of the milk or the utensils which may become contaminated.
      2. (B) Construction which permits easy cleaning promotes cleanliness.
      3. (C) Well-drained floor of concrete or other impervious material promotes cleanliness.
      4. (D) Ample light promotes cleanliness and proper ventilation reduces the likelihood of odors and condensation.
      5. (E) A well equipped milkhouse which is separated from the barn and the living quarters provides a safeguard against the exposure of milk and milk utensils to infection from persons other than regular milk handlers and from insects and dust.
      6. (F) The milkhouse shall be equipped with a refrigerator with a suitable thermometer for storage of bottled milk.
      7. (G) There shall be a separate room with three-compartment wash vat for washing and sanitizing multi-use containers, or, if single service containers are used, a separate room for container storage.
      8. (H) Adequate space for equipment and operators other than regular milk handlers, free from insects and dust, must be provided.

   3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

      1. (A) A separate milkhouse of sufficient size is provided for the cooling, handling, and storing of milk and the washing, sanitizing, and storing of milk containers and utensils, except as provided in subsection (l) of this section.
      2. (B) The floors of all milkhouses are constructed of good quality concrete (float finish permissible), or equally impervious tile, or brick laid closely with impervious material, or metal surfacing with impervious joints, or other material the equivalent of concrete; and maintained free of breaks, depressions, and surface peeling.
      3. (C) The floor slopes to drain so that there are no pools of standing water. The joints between the floor and the walls shall be watertight.
      4. (D) The liquid wastes are disposed of in a sanitary manner. All floor drains are accessible and are trapped if connected to a sanitary sewer system.
      5. (E) Walls and ceilings are constructed of smooth easily cleanable, impervious material, well painted with a light-colored washable paint, and are in good repair. Surfaces and joints shall be tight and smooth. Sheet metal, tile, cement black, brick, concrete, cement plaster, or similar materials of light color may be used; the surfaces and joints shall be smooth.
      6. (F) A minimum of 20 foot-candles of light is provided at all working areas from natural and/or artificial light for milkhouse operations.
      7. (G) The milkhouse is adequately ventilated to minimize odors and condensation on floors, walls, ceilings, and clean utensils.
      8. (H) Vents, if installed, and lighting fixtures are installed in a manner to preclude the contamination of bulk milk tanks or clean utensil storage areas.
      9. (I) The milkhouse is used for no other purpose than milkhouse operations.
      10. (J) There is no direct opening into any barn, stable, or room used for domestic purposes; except that an opening between the milkhouse and milking barn, stable, or parlor is permitted when a tight-fitting, self-closing solid door(s) hinged to be single or double acting is provided.
      11. (K) A vestibule, if used, complies with the applicable milkhouse construction requirements.
      12. (L) Water under pressure is piped into the milkhouse.
      13. (M) Each milkhouse is provided with facilities for heating water in sufficient quantity and to such temperatures for the effective cleaning of all equipment and utensils. (See the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".)
      14. (N) The milkhouse is equipped with a wash-and-rinse vat having at least two compartments. Each compartment must be of sufficient size to accommodate the largest utensil or container used. The cleaning-in-place vat for milk pipelines and milk machines may be accepted as one part of the two-compartment vat, provided, that the cleaning-in-place station rack in or on the vat and the milking machines inflations and appurtenances are completely removed from the vat during the washing, rinsing, and/or sanitizing of other utensils and equipment.
      15. (O) A refrigerator of ample size is provided for storage of cooling of bottled milk and equipped with a suitable thermometer.
      16. (P) A three-compartment wash vat is provided for washing, rinsing and sanitizing multi-use bottles in a separate room.
      17. (Q) Single service bottles, if used, are stored at least six inches above the floor in a separate room.

6. (f) Milkhouse or room-cleanliness.

   1. (1) Introduction. The floors, walls, ceilings, windows, tables, shelves, cabinets, wash vats, non-product contact surfaces of milk containers, utensils and equipment and other milkroom equipment shall be clean. Only articles directly related to milkroom activities shall be permitted in the milkroom. The milkroom shall be free of trash, animals, and fowl.
   2. (2) Public health reason. Cleanliness in the milkroom reduces the likelihood of contamination of the milk.

   3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

      1. (A) The milkroom structure, equipment, and other milkroom facilities used in its operation or maintenance are clean at all times.
      2. (B) Incidental articles such as desks, refrigerators, and storage cabinets which may be in the milkroom are kept clean and ample space is available to conduct the normal operations in the milkroom and will not cause contamination of the milk.
      3. (C) Vestibules, if provided, are kept clean.
      4. (D) Animals and fowl are kept out of the milkroom.

7. (g) Toilet.

   1. (1) Introduction. Every dairy farm shall be provided with one or more toilets, conveniently located and properly constructed, operated, and maintained in a sanitary manner. The waste shall be inaccessible to flies and shall not pollute the soil surface or contaminate any water supply.
   2. (2) Public health reason. The organisms of typhoid fever, dysentery, and gastrointestinal disorders may be present in the body wastes of persons who have these diseases. In the case of typhoid fever, well persons (carriers) also may discharge the organisms in their body wastes. If a toilet is not flytight, and so constructed as to prevent overflow, infection may be carried from the excreta to the milk, either by flies or through the pollution of ground water supplies or streams to which the animals have access.

   3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

      1. (A) There is at least one flush toilet connected to a public sewer system or to an individual sewage-disposal system or a chemical toilet, earth pit privy or other type of privy. Such sewage systems shall be constructed and operated in accordance with plans and instructions of the State agency responsible and shall comply with the standards outlined in the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
      2. (B) A toilet or privy is convenient to the milking barn and the milkroom. There shall be no evidence of human defecation or urination about the premises.
      3. (C) No privy opens directly into the milkroom.
      4. (D) The toilet room, including all fixtures and facilities, is kept clean and free of flies and odors.
      5. (E) Where flush toilets are used, doors to toilet rooms are tight and self- closing. All outer openings in toilet rooms shall be screened or otherwise protected against the entrance of flies.
      6. (F) Vents of earth pits are screened.

8. (h) Water supply.

   1. (1) Introduction. Water for milkhouse and milking operations shall be from a supply properly located, protected, and operated, and shall be easily accessible, adequate and of a safe, sanitary quality.

   2. (2) Public health reason.

      1. (A) A dairy farm water supply should be accessible in order to encourage its use in ample quantity in cleaning operations.
      2. (B) The water supply should be adequate so that cleaning and rinsing will be thorough.
      3. (C) The water supply should be of safe, sanitary quality in order to avoid contamination of milk utensils.
      4. (D) A polluted water supply, used in the rinsing of the dairy utensils and containers, may be more dangerous than a similar water supply which is used for drinking purposes only. Bacteria grow much faster in milk than in water, and the severity of an attack of a given disease depends largely upon the size of the dose of disease organisms taken into the system. Therefore, a small number of disease organisms consumed in a glass of water from a polluted well may possibly result in no harm; whereas, disease organisms left in a milk utensil which has been rinsed with the water, after several hours' growth in the milk, increase in such numbers as to cause disease when consumed.

   3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

      1. (A) The water supply for the milkhouse and milking operations is approved as safe by the State water control authority, and, in the case of individual water systems, complies with the specifications outlined in the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
      2. (B) No cross-connection exists between a safe water supply and any unsafe or questionable water supply and any unsafe or questionable water supply, or any other source of pollution.
      3. (C) There are no submerged inlets through which a safe water supply may be contaminated.
      4. (D) The well or other source of water is located and constructed in such a manner that neither under ground nor surface contamination from any sewerage systems, privy, or other source of pollution can reach such a water supply.
      5. (E) New individual water supplies and water supply systems which have been repaired or otherwise become contaminated are thoroughly disinfected before being placed in use (see the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance"). The supply shall be made free of the disinfectant by pumping to waste before any sample for bacteriological testing shall be collected.
      6. (F) All containers and tanks used in the transportation of water are sealed and protected from possible contamination. These containers and tanks shall be subjected to a thorough cleaning and a bacteriological treatment prior to filling with potable water to be used at the dairy farm. To minimize the possibility of contamination of the water during its transfer from the potable tanks to the elevated or ground-water storage at the dairy farm a suitable pump, hose, and fittings shall be provided. When the pump, hose, and fittings are not being used, the outlets shall be capped and stored in a suitable dust proof enclosure so as to prevent their contamination. The storage tank at the dairy farm shall be constructed of impervious material provided with a dust and rainproof cover, and also provided with an approved-type vent and roof hatch. All new reservoirs or reservoirs which have been cleaned shall be disinfected prior to placing them into service (see the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance").
      7. (G) Samples for bacteriological examination are taken upon the initial approval of the physical structure based upon the requirements of these sections and when any repair or alteration of the water supply system has been made, and at least every three years. Whenever such samples indicate either the presence of bacteria of the coliform group, or whenever the well casing, pump or seal need replacement or repair, the well casing and seal shall be brought above the ground surface and shall comply with all other applicable construction criteria of this section, provided, that when water is hauled to the dairy farm, such water shall be sampled for bacteriological examination at the point of use and submitted to a laboratory each month. Bacteriological examinations shall be conducted in a laboratory acceptable to the department.
      8. (H) Current records of water test results are retained on file with the department, or as the department directs.

9. (i) Containers, utensils and equipment--construction.

   1. (1) Introduction. All multi-use containers, equipment, and utensils used in the handling, or storage of milk shall be made of smooth, nonabsorbent, corrosion resistant, nontoxic materials, and be so constructed as to be easily cleaned. All containers, utensils and equipment shall be in good repair.

      1. (A) All milk pails used for hand milking and stripping shall be seamless and of the hooded type.
      2. (B) Multiple-use woven material shall not be used for straining milk.
      3. (C) All single-service articles shall have been manufactured, packaged, transported, and handled in a sanitary manner and shall comply with applicable requirements of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
      4. (D) Articles intended for single-service use shall not be reused.
      5. (E) Farm holding/cooling tanks, with welded sanitary piping, shall comply with the applicable requirements of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".

   2. (2) Public health reason.

      1. (A) Milk containers and other utensils without flush joints and seams, without smooth, easily cleanable and accessible surfaces, and not made of durable, non-corrodible material, are apt to harbor accumulations in which undesirable bacterial growth is supported.
      2. (B) Single-service articles which have not been manufactured and handled in a sanitary manner may contaminate the milk.
      3. (C) Milk pails of small-mouth design, known as hooded milk pails, decrease the possibility of hairs, dust, chaff, and other undesirable foreign substances getting into the milk at the time of milking.

   3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

      1. (A) All multi-use containers, equipment, and utensils which are exposed to milk or milk products, or from which liquids may drip, drain or be drawn into milk or milk products, are made of smooth, impervious, nonabsorbent, safe materials of the following types:

         1. (i) stainless steel of the American Iron and Steel Institute (AISI) 300 series;
         2. (ii) equally corrosion-resistant, nontoxic metal;
         3. (iii) heat-resistant glass; or

         4. (iv) plastic or rubber and rubberlike materials which:

            1. (I) are relatively inert, resistant to scratching, scoring, decomposition, crazing, chipping, and distortion, under normal use conditions;
            2. (II) are nontoxic, fat resistant, relatively nonabsorbent, relatively soluble, and do not release component or impart flavor or odor to the product; and
            3. (III) maintain their original properties under repeated use conditions.
      2. (B) Single-service articles which have been manufactured, packaged, transported and handled in a sanitary manner, comply with the applicable requirements of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
      3. (C) Articles intended for single-service use are not reused.
      4. (D) All containers, equipment and utensils are free of breaks and corrosion.
      5. (E) All joints in such containers, equipment, and utensils are smooth and free from pits, cracks, or inclusions.
      6. (F) Cleaned-in-place milk pipelines and return solution lines are self-draining. If gaskets are used, they shall be self-positioning and of material meeting specifications described in subparagraph (A)(iv) of this paragraph, and shall be of such design, finish, and application as to form a smooth, flush interior surface. If gaskets are not used, all fittings shall have self-positioning faces designed to form a smooth, flush interior surface. All interior surfaces of welded joints in pipelines shall be smooth and free of pits, cracks, and inclusions.
      7. (G) Detailed plans for cleaned-in-place pipeline systems are submitted to the department for written approval prior to installations. No alteration or addition shall be made to any milk pipeline system without prior written approval of the department.
      8. (H) Strainers, if used, are of perforated metal design, or so constructed as to utilize single-service strainer media.
      9. (I) Seamless hooded pails having an opening not exceeding one-third the area of that of an open pail of the same size are used for hand milking and hand stripping.
      10. (J) All milking machines, including heads, milk claws, milk tubing, and other milk-contact surfaces can be easily cleaned and inspected. Pipelines, milking equipment, and other equipment which require a screwdriver or special tool shall be considered easily accessible for inspection providing the necessary tools are available at the milkhouse.
      11. (K) Milk cans have umbrella-type lids.
      12. (L) Farm holding/cooling tanks, and welded sanitary piping, comply with the applicable requirements of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".

10. (j) Containers, utensils and equipment--cleaning.

    1. (1) Introduction. The product-contact surfaces of all multi-use containers, equipment, and utensils used in the handling, storage, or transportation of milk shall be cleaned after each usage.
    2. (2) Public health reason. Milk cannot be kept clean or free of contamination if permitted to come into contact with unclean containers, utensils, or equipment.
    3. (3) Administrative procedures. This subsection is deemed to be satisfied when the product-contact surface of all multi-use containers, equipment, and utensils used in the handling, storage, or transportation of milk are cleaned after each usage.

11. (k) Containers, utensils and equipment--sanitization.

    1. (1) Introduction. The product-contact surfaces of all multi-use containers, equipment and utensils used in the handling, storage, or transportation of milk shall be sanitized before each usage.
    2. (2) Public health reason. Mere cleaning of containers, equipment and utensils does not insure the removal or destruction of all disease organisms which may have been present. Even very small numbers remaining may grow to dangerous proportions, since many kinds of disease bacteria grow rapidly in milk. For this reason, all milk containers, equipment, and utensils must be treated with an effective sanitizer before each use.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all product-contact surfaces of multi-use containers, utensils, and equipment used in the handling, storage, or transportation of milk are sanitized before each use by one of the following methods, or by any method which has been demonstrated to be equally effective:

       1. (A) complete immersion in hot water at a temperature of at least 170 degrees Fahrenheit (77 degrees Celsius) as determined by use of a suitable accurate thermometer (at the outlet) for at least five minutes; or
       2. (B) complete immersion for at least one minute in, or exposure for at least one minute to a flow of a chemical sanitizer of acceptable strength. All product-contact surfaces must be wetted by the sanitizing solution, and piping so treated must be filled. Sanitizing sprays may be used. Chemical solution once used, shall not be reused for sanitizing but may be reused for other purposes. (See the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance" for further discussion of approved sanitizing procedures.) When chemicals are used for sanitization, a test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used.

12. (l) Containers, utensils and equipment--storage.

    1. (1) Introduction. All containers, utensils and equipment used in the handling, storage, or transportation of milk, unless stored in sanitizing solutions, shall be stored to assure complete drainage, and shall be protected from contamination prior to use, provided that pipeline milking equipment such as milk claws, inflations, weight jars, meters, milk hoses, milk receivers and milk pumps which are designed for mechanical cleaning may be stored in the milking barn or parlor provided this equipment is designed, installed and operated to protect the product and solution- contact surfaces from contamination at all times.
    2. (2) Public health reason. Careless storage of milk utensils which previously have been properly treated may result in recontamination of such utensils, thus rendering them unsafe.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) All milk containers, utensils, and equipment, including milking machine vacuum hoses, are stored in the milkhouse in a sanitizing solution, or on racks, until used. Pipeline milking equipment, such as, milk claws, inflations, weigh jars, meters, milk hoses, milk receivers and milk pumps which are designed for mechanical cleaning may be mechanically cleaned, sanitized and stored in the milking barn or parlor provided this equipment is designed, installed and operated to protect the product and solution-contact surface from contamination at all times. Some of the parameters to be considered in determining protection are proper location of equipment; proper drainage of equipment; and adequate and properly located lighting and ventilation. The milking barn or parlor must be used only for milking. Concentrates may be fed in the barn during milking but the barn shall not be used for housing of cattle. When manual cleaning of product-contact surfaces is necessary, the cleaning shall be done in the milkhouse.
       2. (B) Means are provided to effect complete drainage of equipment when such equipment cannot be stored to drain freely.
       3. (C) Clean cans or other containers are stored in the milkhouse within a reasonable time after delivery to the dairy farm.
       4. (D) Strainer pads, parchment papers, gaskets and similar single-service articles are stored in a suitable container or cabinet and protected against contamination.

13. (m) Containers, utensils and equipment--handling.

    1. (1) Introduction. After sanitizing, all containers, utensils, and equipment shall be handled in such manner as to prevent contamination of any product-contact surface.
    2. (2) Public health reason. Handling of milk pails by inserting the fingers under the hood, or carrying an armful of milk-can covers against a soiled shirt or jacket, or other similar handling of utensils, will nullify the effect of sanitization.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Sanitized product-contact surfaces, including farm holding/cooling tank openings and outlets, are protected against contact with unsanitized equipment and utensils, hands, clothing, splash, condensation, and other sources of contamination.
       2. (B) Any sanitized product-contact surface, which has been otherwise exposed to contamination, is again cleaned and sanitized before being used.

14. (n) Milking flanks, udders, and teats.

    1. (1) Introduction.

       1. (A) Milking shall be done in the milking barn, stable, or parlor.
       2. (B) The flanks, udders, bellies, and tails of all milking animals shall be free from visible dirt and other debris.
       3. (C) All brushing shall be completed prior to milking.
       4. (D) The udders and teats of all milking animals shall be cleaned and treated with an approved sanitizing solution just prior to the time of milking, and shall be relatively dry before milking.
       5. (E) Wet hand milking is prohibited.

    2. (2) Public health reason.

       1. (A) If milking is done elsewhere than in a suitable place provided for this purpose, the milk may become contaminated.
       2. (B) Cleanliness of the animals is one of the most important factors affecting the bacterial count of the milk. Under usual farm conditions, animals contaminate their udders by standing in polluted water, or by lying down in the pasture or cowyard. Unless the udders and teats are carefully cleaned and dried just before milking, particles of filth are apt to drop or be drawn into the milk. Such contamination of the milk is particularly dangerous because animal manure may contain the organisms of brucellosis and tuberculosis, and polluted water may contain the organisms of typhoid fever and other intestinal diseases.
       3. (C) Rinsing or wiping the udders and teats with a sanitizing solution has the advantage of giving an additional margin of safety, with reference to such disease organisms as are not removed by ordinary cleaning, and it is helpful in the control of mastitis.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Milking is done in a milking barn, stable, or parlor.
       2. (B) Brushing is completed prior to milking.
       3. (C) Flanks, bellies, tails, and udders are clipped as often as necessary to facilitate cleaning of these areas and are free from dirt. The hair on the udders shall be of such length that it is not incorporated with the teat in the inflation during milking.
       4. (D) Udders and teats of all milking animals are cleaned and treated with an approved sanitizing solution and are relatively dry just prior to milking.
       5. (E) Wet hand milking is prohibited.

15. (o) Milking--surcingles, milk stools, and antikickers.

    1. (1) Introduction. Surcingles, milk stools, and antikickers shall be kept clean and stored above the floor.
    2. (2) Public health reason. Clean milk stools and clean surcingles (or belly straps) reduce the likelihood of contamination of the milker's hands between the milking of one animal and the milking of another.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Milk stools are not padded and are constructed to be easily cleaned.
       2. (B) Milk stools, surcingles, and antikickers are kept clean and are stored above the floor in a clean place in the milking barn, stable, parlor, or milkhouse, when not in use.

16. (p) Protection from contamination.

    1. (1) Introduction.

       1. (A) Milking and milkhouse operations, equipment, and facilities shall be located and conducted to prevent any contamination of milk, equipment, containers, and utensils.
       2. (B) No milk shall be strained, poured, transferred, or stored unless it is properly protected from contamination.

    2. (2) Public health reason. Because of the nature of milk and its susceptibility to contamination by disease producing bacteria and other contaminants, every effort should be made to provide adequate protection for the milk at all times. This should include the following:

       1. (A) the proper placement of equipment so that work areas in the milking barn and milkhouse are not overcrowded; and
       2. (B) the quality of any air which is used for the agitation or movement of milk or which is directed at a milk product-contact surface, should be such that it will not contaminate the milk.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Equipment and operations are so located within the milking barn and milkhouse as to prevent overcrowding and contamination of cleaned and sanitized containers, equipment, or utensils by splash, condensation, or manual contact.
       2. (B) During milking, pipelines and equipment used to contain or conduct milk and milk products shall be effectively separated from tanks or circuits containing cleaning and/or sanitizing solutions.
       3. (C) All milk which has overflowed, leaked, been spilled, or improperly handled is discarded.
       4. (D) All product-contact surfaces of containers, equipment, and utensils are covered or otherwise protected to prevent the access of insects, dust, condensation, and other contamination. All openings, including valves and piping attached to milk storage and transport tanks, pumps, or vats, shall be capped or otherwise properly protected. Gravity type strainers in the milkhouse do not have to be covered. Milk pipelines used to convey milk from precoolers to the farm bulk tank must be fitted with effective drip deflectors.
       5. (E) The receiving receptacle is raised above the floor (as on a dolly or cart), or placed at a distance from the cows to protect it against manure and splash when milk is poured and/or strained in the milking barn. Such receptacle shall have a tight-fitting cover which shall be closed except when milk is being poured.
       6. (F) Each pail or container of milk is transferred immediately from the milking barn, stable, or parlor to the milkhouse.
       7. (G) Pails, cans and other equipment containing milk are properly covered during transfer and storage.
       8. (H) Air under pressure, used for the agitation or movement of milk, or being directed at a milk-contact surface, is free of oil, dust, rust, excessive moisture, extraneous materials, and odor, and shall otherwise comply with the applicable standards of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".
       9. (I) Antibiotics and medicinals are stored in such a manner that they cannot contaminate the milk or milk product-contact surface of the equipment, containers or utensils.

       10. (J) All bottling and capping is done on approved mechanical equipment, except for those dairies where volume causes this to be impractical. Hand capping is allowed provided:

           1. (i) milk is withdrawn through bottom (outlet) valve or tank. Dipping is prohibited;
           2. (ii) containers for transporting milk from tank to filling area are constructed of seamless, stainless steel material and sanitized prior to usage; or

           3. (iii) filling of containers is done in a sanitary manner to preclude possible contamination. Container filling by the consumer is prohibited.

              1. (I) Returnable containers must be washed, rinsed, and sanitized before filling. Lids for returnable containers shall not be reused. All sanitary containers shall be provided/supplied by the dairy.
              2. (II) Single-service containers and lids must come from an approved source and not be reused.
              3. (III) All caps or lids must be kept immersed in a 50 parts per million solution of chlorine for a minimum of one minute and immediately placed on the container.
              4. (IV) The operator must wear disposable plastic gloves while filling and capping, or hands must be thoroughly washed and sanitized prior to and during operations.

17. (q) Personnel--hand washing facilities.

    1. (1) Introduction. Adequate hand-washing facilities shall be provided, including:

       1. (A) a lavatory fixture with hot and cold running water;
       2. (B) soap or detergent; and
       3. (C) individual sanitary towels in the milkhouse, convenient to milking barn, stable, parlor and flush toilet.
    2. (2) Public health reason. The hands of the milker in his preparation for milking come into contact with almost identically the same kind of material as may have contaminated the udders. During the course of his duties and natural habits outside of the milking barn, the dairyman's hands must be assumed to have been exposed to body discharges. Washing facilities are required in order to increase the assurance that milker's hands will be washed.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Hand-washing facilities are located convenient to the milkhouse, milking barn, stable, parlor and flush toilet.
       2. (B) Hand-washing facilities include soap or detergent, hot and cold running water, individual sanitary towels, and a lavatory fixture. Utensil wash and rinse vats shall not be considered as hand-washing facilities.

18. (r) Personnel--cleanliness.

    1. (1) Introduction.

       1. (A) Hands shall be washed clean and dried with an individual sanitary towel immediately before milking, before performing any milkhouse function, and immediately after the interruption of any of these activities.
       2. (B) Milkers shall wear clean outer garments while milking or handling milk, milk containers, utensils, or equipment.
    2. (2) Public health reason. The reasons for clean hands of the persons doing the milking are similar to those for cleanliness of the animal's udders. The milker's hands must be assumed to have been exposed to contamination during the course of his normal duties on the farm and at milking time. Because the hands of all workers frequently come into contact with their clothing it is important that the clothes worn during milking and the handling of milk be clean.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Hands are washed clean and dried with an individual sanitary towel immediately before milking, before performing any milkhouse function, and immediately after the interruption of any of these activities.
       2. (B) Milkers wear clean outer garments while milking or handling milk, milk containers, utensils, or equipment.

19. (s) Cooling.

    1. (1) Introduction. Raw milk shall be cooled to 45 degrees Fahrenheit (7 degrees Celsius) or less within two hours after milking, provided, that the blend temperature after the first milking and subsequent milkings does not exceed 50 degrees Fahrenheit (10 degrees Celsius).
    2. (2) Public health reason. Milk produced by disease-free animals and under clean conditions usually contains relatively few bacteria immediately after milking. These multiply to enormous numbers in a few hours unless the milk is cooled. When the milk is cooled quickly to 45 degrees Fahrenheit (7 degrees Celsius) or less, however, there is only a slow increase in numbers of bacteria.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Raw milk is cooled to 45 degrees Fahrenheit (7 degrees Celsius) or less within two hours after milking, provided that the blend temperature after the first milking and subsequent milking does not exceed 50 degrees Fahrenheit (10 degrees Celsius).
       2. (B) Recirculated cold water which is used in plate or tubular coolers or heat exchangers is from a safe source and protected from contamination. Such water shall be tested semiannually and shall comply with the bacteriological standards of the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".

20. (t) Insect and rodent control.

    1. (1) Introduction. Effective measures shall be taken to prevent the contamination of milk, containers, equipment, and utensils by insects and rodents. Surroundings shall be kept neat, clean, and free of conditions which might harbor or be conducive to the breeding of insects and rodents.

    2. (2) Public health reason.

       1. (A) Proper manure disposal reduces the breeding of flies, which are considered capable of transmitting infection, by physical contact or through excreta, to milk or milk utensils. Flies visit insanitary places, may carry disease organisms on their bodies and may pass them on to succeeding generations by infecting their eggs.
       2. (B) Effective screening tends to prevent the presence of flies, which are a public health menace. Flies may contaminate the milk with disease germs, which may multiply and become sufficiently numerous to present a public health hazard.
       3. (C) The surroundings of a dairy should be kept neat and clean to encourage cleanliness and reduce insect and rodent harborages.

    3. (3) Administrative procedures. This subsection is deemed to be satisfied when all of the following are true.

       1. (A) Surroundings are kept neat, clean, and free of conditions which might harbor or be conducive to the breeding of insects and rodents. During fly season, manure shall:

          1. (i) be spread directly on the fields;
          2. (ii) stored for not more than four days in a pile on the ground surface, and then spread on the fields;
          3. (iii) stored for not more than seven days in an impervious-floored bin, or on an impervious-curbed platform and then spread;
          4. (iv) stored in a tight-screened and trapped manure shed;
          5. (v) effectively treated with larvicides; or
          6. (vi) disposed of in any other manner which controls insect breeding.
       2. (B) Manure packs in loafing areas, stables without stanchions, pen stables, resting barns, wandering sheds and free-stall housing are properly bedded and managed to prevent fly breeding.
       3. (C) Milkrooms are free of insects and rodents.
       4. (D) Milkrooms are effectively screened or otherwise protected against the entrance of vermin.
       5. (E) Outer milkhouse doors are tight and self-closing. Screen doors shall open outward.
       6. (F) Effective measures are taken to prevent the contamination of milk, containers, utensils, and equipment by insects and rodents, and by chemicals used to control such vermin. Insecticides and rodenticides not approved for use in the milkhouse shall not be stored in the milkhouse.
       7. (G) Only insecticides and rodenticides approved for use by the department and/or registered with the U.S. Environmental Protection Agency are used for insect and rodent control. (See for further information about insect and rodent control, the "U.S. Public Health Service Grade A Pasteurized Milk Ordinance".)
       8. (H) Insecticides and rodenticides are used only in accordance with the manufacturer's label directions and are used so as to prevent the contamination of milk, milk containers, equipment, utensils, feed, and water.

Source Note:The provisions of this §217.29 adopted to be effective February 3, 2000, 25 TexReg 582.