Perfect Allow
METHODS
39 STABLE INTERIOR painted or whitewashed on______which is satisfactory 3, fair 2, unsatisfactory 1, never 0 3
40 FEEDING TROUGHS, platforms or cribs are______well lighted and clean 1
41 Celling is______free from hanging straw, dirt or cobwebs 3
42 Window panes are______washed and kept clean 1
43 WALLS AND LEDGES are______free from dirt, dust, manure or cobwebs 2
44 FLOORS AND PREMISES are______free from from dirt, rubbish or decayed animal or vegetable matter 2
45 COW BEDS are______clean, dry and no horse manure used thereon 2
46 Manure is______removed to field daily 4, to at least 100 feet from barn 2, stored less than 100 feet or where cows can get at it 0 4
47 Liquid Matter is______allowed to saturate ground under or around cow barn 2
48 Milking stools are______clean 1
49 Cow Yard is______clean and free from manure 2
50 COWS have______been tuberculin tested and all tuberculous cows removed 7
51 Cows are______all in good flesh and condition at time of inspection 2
52 Cows are______all free from clinging manure and dirt. (No. dirty ____) 4
53 LONG HAIRS are______kept short on belly, flanks, udder and tail 1
54 UDDER AND TEATS of cows are______thoroughly brushed and wiped with a clean damp cloth before milking 3
55 ALL FEED is______of good quality and distillery waste or any substance in a state of putrefaction is______fed 2
56 MILKING is______done with dry hands 2
57 FORE MILK or first few streams from each teat is______discarded 2
58 Clothing of milkers is______clean 1
59 Facilities for washing hands of milkers are______provided in cow barn or milk house 2
60 Milk is strained at______and______in clean atmosphere 1
61 Milk is______cooled within two hours after milking to 50 degrees F. 3, to 55 degrees 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 the Department of Health and produced and handled in accordance with the following minimum requirements, rules and regulations:

1. Only such cows shall be admitted to the herd as have not re-acted to a diagnostic injection of tuberculin.

2. All cows shall be annually tested with tuberculin, and all re-acting animals shall be excluded from the herd.