Chap. 157.—An ACT to amend the Code of Virginia by adding thereto nine new
sections, numbered 121l-a, 1211-b, 1211-c, 1211-d, 121l-e, 1211-f, 1211-g,
1211-h, and 1211-i, in relation to the production and handling of milk.

[H B 228]
Approved March 20, 1930

1. Be it enacted by the general assembly of Virginia, That the
Code of Virginia be amended by adding thereto nine new sections
numbered twelve hundred and eleven-a to twelve hundred and eleven-i,
both inclusive, which new sections shall read as follows:

Section 1211l-a. Milk is hereby defined to be the whole, fresh, clean
lacteal secretion obtained by the complete milking of one or more
healthy cows. |

Cream is that portion of milk rich in milk fat which rises to the
surface of the milk on standing or is separated from it by centrifugal
force, 1s fresh and clean, and contains not less than eighteen per cent
milk fat.

The term pasteurization, pasteurized, and similar terms shall be
taken to refer to the process of heating milk or milk products to a tem-
perature of approximately one hundred and forty-five degrees F., never
less than one hundred and forty-two degrees F., and holding at such
temperature for not less than thirty minutes in pasteurization apparatus
approved by the State dairy and food division, of the department of
agriculture and immigration and immediately cooled to a temperature
of fifty degrees F’. or lower. No milk or milk products shall be pasteu-
rized more than once which is distributed for retail consumption.

Section 1211-b. Milk, cream or skimmed milk is regarded ds
adulterated milk, cream or skimmed milk when found to come under
any of the following classifications by the State dairy and food division,
of the department of agriculture and immigration, and no person shall
sell, offer for sale or deliver for human consumption as milk, cream
or skim milk, or have in his possession with intent to sell or deliver
for human consumption:

A. Miulk or cream to which water or any coloring matter, preserva-
tive or other foreign substance has been added, or

B. Milk containing less than three and twenty-five hundredths
per cent milk fat, or less than eight and fifty-one hundredths per cent
solids not fat, or less than eleven and seventy-five one-hundredths per
cent total solids, or cream containing less than eighteen per cent milk
fat, or |

C. Skimmed milk which contains less than eight and five-tenths
per centum solids not fat, or which is not labeled “skimmed milk,” or

D. Mulk or cream containing, or which has been exposed to any
disease producing bacteria, or

FE. Milk or cream the container of which is labeled or branded so
as to mislead or deceive the purchaser or further, milk or cream the
retail or final container of which does not bear a plain and conspicuous
statement showing the kind and grade as therein defined.
Section 1211-c. No milk producer or distributor shall transfer milk
or milk products from one container to another upon the street or in
any vehicle or store or in any place except a bottling or milk room
especially used for that purpose except as may be specially permitted
by the inspector in the case of milk being delivered in bulk. The sale
of dip milk is hereby expressly prohibited.

Section 1211-d. It shall be unlawful for any person, firm, associa-
tion or corporation to bring into or receive in the State of Virginia
for sale, or to sell or offer for sale therein, or to have on hand any
milk or milk products, excepting evaporated milk, condensed milk,
condensed skimmed milk, powdered whole milk and powdered skim-
med milk, buttermilk, ice-cream, butter, cheese or cream sold for butter
making who does not possess an unrevoked permit from the State dairy
and food division of the department of agriculture and immigration.
Permits shall be posted in a conspicuous place upon an inside wall! of
one of the dairy farm or milk plant buildings, and said permit shall not
be removed by any person except an inspector of the dairy and food
division. Such a permit may be suspended or revoked by the State
dairy and food division upon the violation by the holder of any of the
terms of this act. No permit shall be issued for the sale of any grades
of milk or cream other than grades A, B, and C.

Section 1211-e. All bottles, cans, packages and other containers
enclosing milk or any milk product defined in this act shall be plainly
labeled or marked with the name and address of the producer or dis-
tributor; (2) the name of the contents as given in the definitions in
this act; (3) the grade of the contents if said contents are graded under
the provisions of this act; (4) the word “pasteurized” if the contents
have been pasteurized ; (5) the word “raw” if the contents are raw.

Every grocery store, restaurant, cafe, soda fountain or similar
establishment selling or serving milk or cream shall display in a place
designated by the inspector a card furnished by the State dairy and
food division stating the grade of the milk or cream and whether same
is raw or pasteurized.

Section 1211-f. The following grades of milk and cream are hereby
specified, and all milk and cream sold in the State of Virginia must
conform to one of these grades and be so labeled:

Grade A or first grade raw milk. Dairy farms producing this grade
of milk shall score at least eighty points on the official score card of the
State dairy and food division, and of the eighty points at least forty
points must be for methods and the average bacteria count does not
exceed one hundred thousand per cubic centimeter.

Grade B or second grade raw milk. Dairy farms producing this
grade of milk shall score at least seventy points in the official score
card, and of the seventy points at least thirty-five points must be for
methods and the average bacteria count does not exceed two hundred
thousand per cubic centimeter.

Grade C or third grade raw milk. Dairy farms producing this
grade of milk shall score at least fifty points on the official score card,
and of the fifty points, at least thirty points must be for methods and
the average bacteria count does not exceed one million per cubic
centimeter.

The requirements of bacteria count shall not apply to sweet cream.

The provisions of this act shall not apply to cities or towns which
have ordinances regulating the production and distribution of milk
and cream with provisions more rigid than those incorporated in this
act.

Section 121l-g. The specifications for grade A milk and cream
shall be as follows:

A separate stable shall be provided for the dairy cows. If storage
is provided over the cows a tight floor shall be laid between the space
occupied by the cows and the forage to prevent sifting of dust, et
cetera, from the loft to stable.

The cow stable shall be well lighted, ventilated and drained, and
shall contain not less than four (4) square feet of glass and not less
than five hundred (500) cubic feet of air space per stall. The floor
and gutters shall be constructed of concrete or other impervious and
easily cleaned material, and shall be graded to drain properly. Floors
and gutters must be kept in good repair. All barns in which cows are
housed permanently shall be equipped with swinging stanchions. In
barns used for milking only, stanchions may be of any type approved
by the inspector.

Stables must be cleaned thoroughly at least once a day and the
manure carried to the fields, or stored not less than fifty (50) feet
from the barn. The dairy barn shall be kept free from contaminating
surroundings. Privies and hog pens must not be maintained within
one hundred (100) feet of barn or milk house.

Dairy barn and milk house must be kept clean, and the barnyard
must be kept clean and well drained at all times.

Every dairy farm shall be provided with a sanitary toilet or privy
constructed and operated in accordance with the regulations of the
Virginia State board of health.

The milk house must be a separate building and not directly con-
nected with the barn or dwelling. This building must be of sufficient
size to adequately take care of the handling and storage of milk. There
must be also room enough for the proper washing and sterilizing of
all utensils. The floor shall be of concrete and graded to drain properly.
The milk room must be ceiled and painted. The building shall be well
lighted, ventilated and properly screened. It shall be kept clean at
all times and used for no other purpose except the handling of milk and
care of utensils. For proper sterilization boiling water or steam must
he provided. Water to be pure. The water supply shall be easily
accessible, adequate and of a safe, sanitary quality.

As to grades other than grade A, every person, firm, association
selling or offering for sale milk or cream in this State shall comply with
the requirements of the State dairy and food division, as contained in
its official score card as follows:
EQUIPMENT

lop)

Apparently in good health............ .. 1

If tested with tuberculin within a year and

no tuberculosis is found, or if tested with-

in six months and all reacting animals re-

WOVE nsec escemaconnannnnekl habs ears

(If tested within a year and reacting ani-

mals are found and removed).............
Food (clean and wholesome).............. .. 1
Water (clean and fresh)..................... 1

STABLES

Location of stablé...cucevccwascacenacecezecs 2
Well Oriel escens se geese base eenew sess 1
Free from contaminating surroundings... .. 1

Construction of stable..................00-5. 4
Tight, sound floor and proper gutter....... 2
Smooth, tight walls and ceiling............
Proper stall, tie, and manger

ne for light: Four sq. ft. of Glass per

Three Sq. ft., a? 2eq. ft., 2; 1 sq, ft., 1,

Deduct for uneven distribution
Bedding............... 0c cece eee eee eee ees 1
Ventilation. .........0 0... c cee ee eee 7

Provision for fresh air, controllable flue

Pic 5 ue. eGwees + a ewe 8 7 ee eee ES ee a

(Windows hinged at bottom, 1.5; sliding

windows, 1; other openings, 0.5.)
Cubic feet of space per cow, 500 ft

(Less than 500 ft., 2; less than 400 ft., 1;

less than 300, 0.)

Provision for controlling temperature........ 1

UTENSILS

ee

Construction and condition of utensils........ 1
Water for nleaning, . cexesssseveuaysteseaeen 1
(Clean, convenient, and abundant.)
Small-tep milking pail... ............ 0000055 5
Clean milking S0ie. . nce cacnoyesaciwawvens 1
Pile CGO: owee no ek wR eaea 464 weReee~ ea eens, 1
MILK ROOM OR MILK HOUSE
Location: Free from contaminating sur-
roundings
Construction of milk room................... 2
Floor, walls, and ceilings................. 1
Light, ventilation, screens................ if
Separate room for washing utensils and
handling milk
Facilities for steam... 1.0.0... 0.00 cece ee ee eee 1
(Hot water, 0.5.)

METHODS
COWS
Fle So iesem oo os ena 4 ae eee 8 ap eee oe
(Free from visible dirt, 6.)

STABLES
Cleanliness of StAUlOS. . co eee wuuscvsevenscuss
iS EEE eT TIT eee errr Te 2
Walls: oo... cee eee eee 1
Celis and Tedgte. . 2... ues reannverns ons 1
Mangers and partitions... .............. 1
WINdOWS.. 2 ng 2unxgestscsumenenasauumees 1
Stable air at milking time...................
Freedom from dust...................... 3
Freedom from odors...................- Zz
Cleanliness of bedding......................
EG a, 0 6 6 he Oe DEWAR BO bv Ore Seeds e wee as
ClPttl.ccanuzameioa nibh SGUs oh24s Roe ase ]
Well drained...............0.. 002000005. 1

sero of manure daily to 50 feet from sta-

MILK ROOM OR MILK HOUSE
Cleanliness of milk room....................
UTENSILS AND MILKING

Care and cleanliness of utensils...............
Thoroughly washed
Sterilized in steam for 15 minutes.........
(Placed over steam jet, or scalded with
boiling water, 2.)

Protected from contamination. . aoaa ace
Cleanliness of milking....................04.
Cleat, Cie HH Se neue oa ceceu« osu eeeeress 3
Udders washed and wiped................ 6

(Udders cleansed 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........

_. .1|Stored below 50° F

Milk removed immediately from stable with-
out pouring from pail................-2-5-
Cooled immediately after milking each cow....
Cooled below 50°F... 2.20.0... cee ce ee eee
(51° to 55°, 4; 56° to 60°, 2.)
(51° to 55°, 2; 56° to 60°, 1.)
Transportation below BUF ss swe awenecancees
(51° to 55°, 1.5; 56° to 60°, 1.)
(If delivered twice a day, allow perfect
score for storage and transportation.)

| wp
1 ©

| Perfect

Equipment ...........-.--.--------- +-Method.................-.---- A eg ne Final S

NOTE 1.—If any exceptionally filthy condition is found, particularly dirty utensil:

total score may be further limited.

NOTE 2.—If the water is exposed to dangerous contamination, or there is evidence ¢
presence of a dangerous disease in animals or attendants, the score shall be 0.
Section 1211-h. Milk must not be used from a cow two weeks prior
to parturition, nor until sufficient time has elapsed after calving to
insure that normal conditions have been resumed.

The dairy herd must be tuberculin tested at least once a year and
all reactors removed.

Milkers must always keep themselves clean. They must be healthy
persons, and care must be taken when they have been exposed to conta-
gious diseases that they be not allowed to resume work until all danger
of the contagion being communicated to the milk is passed.

Care must be taken to have the cows clean when being milked, and
the udder and surrounding parts shall be thoroughly brushed and wiped
with a clean, damp cloth. The entire cow also should be kept as clean
as possible.

Should any part of the milk from any cow be bloody, stringy. or
abnormal in any way, the entire milk from that cow must be discarded
until normal conditions are assured and special care taken to thoroughly
scald pail into which such abnormal milk has been caught.

Milking must be done with dry hands at all times. Milk should
not come in contact with the hands while milking. Should dirt get
into milk while milking the milk so contaminated must be discarded.

Each pail of milk must be removed from the stable as soon as
drawn, to the milk room or straining room where it shall be promptly
filtered and immediately cooled to as low a temperature as circum-
stances will permit, not above seventy degrees Fahrenheit. Milk must
not be filtered in barn. ,

All utensils used for handling milk shall be metal, tinned or glass
and as smooth on the inner and outer surface as possible. When they
become rusty or rough from any reason they must be discarded for
milk purposes. All milk pails shall be of narrow mouth design,
approved by inspectors of the State dairy and food division. :

The provisions of this act shall not apply to any person milking
two cows or less, only in so far as is necessary to produce safe and
clean milk.

Section 1211-i. Any person, firm, association or corporation who
shall violate any provision of this act shall be fined not less than ten
dollars ($10.00), nor more than one hundred ($100.00) dollars. Each
violation shall constitute a separate offense.

2. Should any section, paragraph, sentence, clause or phrase of
this act be declared unconstitutiona! or invalid for any reason the re-
mainder of said act shall not be affected thereby.