| |
F. 2 to 60 degrees F. 1 | 3 | ..... |
| | |
62 Ice is.....used for cooling milk | 1 | ..... |
| | |
63 =MILK HOUSE= is.....free from dirt, rubbish | | |
and all material not used in the | | |
handling and storage of milk | 1 | ..... |
| | |
64 =Milk utensils= are.....rinsed with cold | | |
water immediately after using and washed | | |
clean with hot water and washing solution | 2 | ..... |
| | |
65 Utensils are.....sterilized by steam or | | |
boiling water after each using | 2 | ..... |
| | |
66 =Privy= is.....in sanitary condition, with | | |
vault and seats.....covered and protected | 1 | ..... |
| | |
|-------|-------|
| 60 | |

Remarks

Equipment 40 per cent. Score .... per cent
Methods 60 per cent. Score .... per cent
Perfect Dairy 100 per cent. Score .... per cent

A copy of the completed report is left with the dairyman.

Before the farm inspection is carried out the creameries to which
the milk is delivered by the farmers are inspected at the time the
milk is being delivered. The temperature of the milk and its
cleanliness are noted. In the creamery the straining, cooling and
handling of the milk are observed as well as the washing of the milk
cans and other utensils, and the construction and condition of the
creamery, the opportunity for the water supply to become
contaminated, and the presence of infectious diseases among the
employees.

=Grades of milk.= Three grades of milk have been established. Each
dealer is required to state which grade or grades he expects to
handle. The specifications for the different grades are as follows.

_Grade A. Guaranteed Milk._ Guaranteed milk is that produced at
farms holding permits therefor from