View report page

165
Cleansing.
12.—The floor of every Dairy, and the portions of the walls and other parts
of the Dairy within six feet of the floor thereof, as well as all fixtures and tables
therein, shall be cleansed with water as frequently as may be necessary for keeping
such Dairy, fixtures and tables in a thoroughly clean and wholesome condition,
and the ceilings and the upper parts of the inner service of the walls shall be
thoroughly cleansed and limewashed as frequently as may be necessary for keeping
the same in a clean condition.
Otensils.
13.—All utensils and vessels used by a Dairyman for the reception, storage,
or delivery of milk shall be thoroughly cleansed with steam or scalding water as
frequently as may be necessary for keeping such utensils and vessels perfectly
General.
clean and sweet, and only clean water shall be used for the purpose.
14.—Every Dairyman shall, at ali times, employ such means and adopt such
precautions, as may be necessary for keeping any Dairy in his occupation, and the
utensils and vessels used by him for containing milk, in a clean and wholesome
condition, so as to preserve the purity of such milk.
Regulations for securing the cleanliness of Milk-stores, Milk-shops,
and Milk-vessels used for containing Milk for Sale by persons
following the trade of Cowkeepers or Dairymen.
Cleansing.
15.—Every Milk-store and Milk-shop, as well as all fixtures and tables
therein, used in connection with the keeping or sale of milk, shall at all times
be kept in a cleanly condition.
utensiis.
16.—All utensils and vessels used for the reception, storage, or delivery of
milk shall be thoroughly cleansed with steam or scalding water as frequently
as may be necessary for keeping such utensils and vessels perfectly clean and sweet,
and only clean water shall be used for the purpose.
17.—All utensils and vessels used for the reception, storage or delivery of
milk shall at all times be kept covered; such covering should be constructed of
fine meshed brass, copper, or plated metal gauze fitted into suitable frame, and
should at all times be kept in a clean condition,
General.
18.—Every person following the trade of Cowkeeper or Dairyman shall
at all times employ such means and adopt such precautions, as may be
necessary for keeping the utensils and vessels used by him for containing milk in
a clean and wholesome condition, so as to preserve the purity of such milk.
Regulations prescribing precautions to be taken by Purveyors of
milk, and persons selling milk by retail against infection or
contamination.
Notice of outbreak of Disease.
19.—Every Purveyor of milk, or person selling milk by retail, shall
immediately on any outbreak of infectious or contagious disease within the
building or upon the premises in which he keeps milk, or amongst the persons
employed in his business, give notice of such outbreak to the Town Clerk of
the City of London, Public Health Department, at his Office in Guildhall.
Milk in infected building.
20.—Every Purveyor of milk, or person selling milk by retail, shall,
immediately on such outbreak coming to his knowledge, remove all milk for
sale, and all utensils for containing milk for sale from such building ; and
shall cease to keep milk for sale or to sell milk in such building until the
same has been disinfected and declared by the Medical Officer of Health for
the City of London to be free from infection.