105 of 1966 - Amending Sections 18-8-4, 18-8-7, 18-8-8, 18-8-9, 18-8-13, 18-8-14, 18-8-18, 18-8-19, 18-8-20, 18-8- ROLL CALL
VOTING Aye Nay Salt Lake City,Utah, September 8 196 6
Barker. . . .
I move that the Ordinance be passed.
Catmull . . . --- -
Harrison . . v / 2
Holley. . . . v
Mr. Chairman .
Result . AN ORDINANCE
AN ORDINANCE AMENDING Sections 18-8-4, 18-8-7, 18-8-8, 18-8-9, 18-8-13,
18-8-14, 18-8-18, 18-8-19, 18-8-20, 18-8-21, 18-8-22, 18-8-23, 18-8-25,
18-8-26, 18-8-28, 18-8-36, 18-9-40, 18-11-1(7) , 18-11-3, 18-11-5, 18-11-6,
18-11-7, 18-11-14 and 18-11-24 of the Revised Ordinances of Salt Lake City,
Utah, 1965, relating to dairy and milk inspection; amending Chapter 8 of
Title 18 of the Revised Ordinances of Salt Lake City, Utah, 1965, relating
to dairy and milk inspection, by adding thereto a new section 18-8-44, re-
lating to dry milk products; amending Chapter 9 of Title 18 of the Revised
Ordinances of Salt Lake City, Utah, 1965, by adding thereto a new section
18-9-4.1, relating to abnormal milk; and repealing Sections 18-8-24 and
18-8-27 of the Revised Ordinances of Salt Lake City, Utah, 1965, relating
to regrading of milk or milk products.
Be it ordained by the Board of Commissioners of Salt Lake City, Utah:
SECTION 1. That Sections 18-8-4, 18-8-7, 18-8-8, 18-8-9, 18-8-13,
18-8-14, 18-8-18, 18-8-19, 18-8-20, 18-8-21, 18-8-22, 18-8-23, 18-8-25,
18-8-26, 18-8-28, 18-8-36, 18-9-40, 18-11-1(7) , 18-11-3, 18-11-5, 18-11-6,
18-11-7, 18-11-14 and 18-11-24 of the Revised Ordinances of Salt Lake City,
Utah, 1965, relating to dairy and milk inspection be, and the same hereby
are amended to read as follows:
"Section 18-8-4. Access to premises authorized. The mem-
bers of the board of health of Salt Lake City, the health com-
missioner and such inspectors, agents, chemists and counsel
as shall be duly authorized for the purpose, shall have access,
ingress, and egress to and from all places of business, fac-
tories, farms, buildings, carriages and cars used in the manu-
facture, transportation or sale of any article of food as de-
fined in this chapter, and also into restaurants, dining halls,
cafes, hotels and all rooms thereof and all other places where
food is prepared, stored or served to patrons. A milk distrib-
utor or milk plant operator shall furnish the health authority,
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upon request, for official use only, a true statement of the
actual quantities of milk and milk products of each grade pur-
chased and sold, and a list of all sources of such milk and
milk products, records of inspections, tests, and pasteuriza-
tion time and temperature records."
"Section 18-8-7. Definitions. The following definitions
shall apply in the interpretation and the enforcement of this
title:
(1) Milk. "Milk" is hereby defined to be the lacteal
secretion, practically free from colostrum, obtained by the
complete milking of one or more healthy cows, which contains
not less than 84 per cent milk solids-not-fat and not less
than 31/4 per cent milk fat. (Milk fat or butterfat is the
fat of milk.)
(2) Goat Milk. "Goat Milk" is the lacteal secretion,
practically free from colostrum, obtained by the complete
milking of healthy goats. The word "milk" shall be inter-
preted to include goat milk.
(3) Cream. "Cream" is the sweet, fatty liquid sep-
arated from milk, with or without the addition of milk or
skim milk, which contains not less than eighteen per cent
milk fat.
(4) Light Cream, Coffee Cream, or Table Cream. "Light
cream", "coffee cream", or "table cream" is cream which
contains not less than eighteen per cent but less than
thirty per cent milk fat.
(5) Whipping Cream. "Whipping cream" is cream which
contains not less than thirty per cent milk fat.
(6) Light Whipping Cream. "Light whipping cream" is
cream that contains not less than thirty per cent but less
than thirty-six per cent milk fat.
(7) Heavy Cream or Heavy Whipping Cream. "Heavy cream"
or "heavy whipping cream" is cream which contains not less
than thirty-six per cent milk fat.
(8) Whipped Cream. "Whipped cream" is whipping cream
into which air or gas has been incorporated.
(9) Whipped Light Cream, Coffee Cream or Table Cream.
"Whipped light cream, coffee cream, or table cream" is light
cream, coffee cream, or table cream into which air or gas
has been incorporated.
(10) Sour Cream or Cultured Sour Cream. "Sour cream"
or "cultured sour cream" is a fluid or semifluid cream re-
sulting from the souring, by lactic acid producing bacteria
or similar culture, of pasteurized cream, which contains not
less than 0.20 per cent acidity expressed as lactic acid.
(11) Half and Half. "Half and half" is a product con-
sisting of a mixture of milk and cream which contains not
less than 10.5 per cent milk fat.
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(12) Sour Half and Half or Cultured Half and Half. "Sour
half and half" or "cultured half and half" is fluid or semi-
fluid half and half derived from the souring, by lactic acid
producing bacteria or similar culture, of pasteurized half
and half, which contains not less than 0.20 per cent acidity
expressed as lactic acid.
(13) Reconstituted or Recombined Milk and Milk Products.
"Reconstituted or recombined milk and/or milk products" shall
mean milk or milk products defined in this section which re-
sult from the recombining of milk constituents with potable
water.
(14) Concentrated Milk. "Concentrated milk" is a fluid
product, unsterilized and unsweetened, resulting from the
removal of a considerable portion of the water from milk,
which, when combined with potable water, results in a pro-
duct conforming with the standards for milk fat and solids--
non-fat of milk as defined above.
(15) Concentrated Milk Products. "Concentrated milk pro-
ducts" shall be taken to mean and to include homogenized con-
centrated milk, vitamin D concentrated milk, concentrated skim
milk, fortified concentrated skim milk, concentrated low fat
milk, fortified concentrated low fat milk, concentrated flavored
milk, concentrated flavored milk products, and similar concen-
trated products made from concentrated milk or concentrated
skim milk, and which, when combined with potable water in
accordance with instructions printed on the container, conform
with the definitions of the corresponding milk products in this
section.
(16) Skim Milk or Skimmed Milk. "Skim milk" or "skimmed
milk" is milk from which sufficient milk fat has been removed
to reduce its milk fat content to less than 0.50 per cent.
(17) Low Fat Milk. "Low fat milk" is milk from which a
sufficient portion of milk fat has been removed to reduce its
milk fat content to not less than 0.50 per cent and not mare
than 2.0 per cent, provided that all bottles, containers and
packages enclosing low fat milk shall be plainly and conspic-
uousllabeled or marked with the percentage of milk fat content.
ly
(18) Extra Rich or Premium Milk. "Extra rich or premium
milk" is milk as defined above with the exception that it shall
contain not less than four per cent butterfat.
(19) Vitamin D Milk and Milk Products. "Vitamin D milk
and milk products" are milk and milk products, the vitamin D
content of which has been increased by an approved method to
at least 400 U.S.P. units per quart.
(20) Fortified Milk and Milk Products. "Fortified milk
and milk products" are milk and milk products other than vit-
amin D milk and milk products, which contain Vitamin A and
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Vitamin D in not less than the following amounts:
VITAMIN A --- 2000 USP units per quart.
VITAMIN D -- 400 USP units per quart.
(21) Homogenized Milk. "Homogenized milk" is milk which
has been treated to insure breakup of the fat globules to such
an extent that, after 48 hours of quiescent storage at 45° F.,
no visible cream separation occurs on the milk, and the fat
percentage of the top 100 milliliters of milk in a quart, or
of proportionate volumes in containers of other sizes, does
not differ by more than 10 per cent from the fat percentage
of the remaining milk as determined after thorough mixing.
The word "milk" shall be interpreted to include homogenized
milk.
(22) Flavored Milk or Milk Products. "Flavored milk or
milk products" shall mean milk and milk products as defined
in this Ordinance to which has been added a flavor and/or
sweetener.
(23) Buttermilk. "Buttermilk" is a fluid product re-
sulting from the manufacture of butter from milk or cream.
It contains not less than 84 per cent of milk solids-not-
fat.
(24) Cultured Buttermilk. "Cultured buttermilk" is a
fluid product resulting from the souring, by lactic acid pro-
ducing bacteria or similar culture, of pasteurized skim milk
or pasteurized low fat milk.
(25) Cultured Milk or Cultured Whole Milk Buttermilk.
"Cultured milk" or "cultured whole milk buttermilk" is a
fluid product resulting from the souring, by lactic acid
producing bacteria or similar culture, of pasteurized milk.
(26) Acidified Milk and Milk Products. "Acidified milk
and milk products" are milk and milk products obtained by the
addition of food grade acids to pasteurized cream, half and
half, milk, low fat milk, or skim milk, resulting in a product
acidity of not less than 0.20 per cent expressed as lactic acid.
(27) Milk Products. "Milk products" include cream, light
cream, coffee cream, table cream, whipping cream, light whipping
cream, heavy cream, heavy whipping cream, whipped cream, whipped
light cream, whipped coffee cream, whipped table cream, sour
cream, cultured sour cream, half and half, sour half and half,
cultured half and half, reconstituted or recombined milk and
milk products, concentrated milk, concentrated milk products,
skim milk, skimmed milk, low fat milk, fortified milk and milk
products, Vitamin D milk and milk products, homogenized milk,
flavored milk or milk products, buttermilk, cultured buttermilk,
cultured milk, cultured whole milk buttermilk, and acidified milk
and milk products .
This definition is not intended to include such products,as
sterilized milk and milk products hermetically sealed in a con-
tainer and so processed, either before or after sealing, as to
prevent microbial spoilage, or evaporated milk, condensed milk,
ice cream and other frozen desserts, butter, dry milk products
(except as defined herein) , or cheese except when they are combined
with other substances to produce any pasteurized milk or milk pro-
duct defined herein. 1.05
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(28) Grade A Dry Milk Products. "Grade A dry milk products"
are milk products which have been produced for use in Grade A
pasteurized milk products and which have been manufactured under
the provisions of Grade A Dry Milk Products--Recommended Sanita-
tion Ordinance and Code for Dry Milk Products Used in Grade A
Pasteurized Milk Products.
(29) Optional Ingredients. "Optional ingredients" shall mean
and include Grade A dry milk products, concentrated milk, con-
centrated milk products, flavors, sweeteners, stabilizers, emul-
sifiers, acidifiers, vitamins, minerals, and similar ingredients.
(30) Adulterated Milk and Milk Products. Any milk or milk
product shall be deemed to be adulterated (1) if it bears or
contains any poisonous or deleterious substance in a quantity
which may render it injurious to health; (2) if it bears or
contains any added poisonous or deleterious substance for which
no safe tolerance has been established by State or Federal reg-
ulation, or in excess of such tolerance if one has been established;
(3) if it consists, in whole or in part, of any substance unfit
for human consumption; (4) if it has been produced, processed,
prepared, packed, or held under insanitary conditions; (5) if its
container is composed, in whole or in part, of any poisonous or
deleterious substance which may render the contents injurious to
health; or (6) if any substance has been added thereto or mixed
or packed therewith so as to increase its bulk or weight, or re-
duce its quality or strength, or make it appear better or of
greater value than it is.
(31) Misbranded Milk and Milk Products. Milk and milk pro-
ducts are misbranded (1) when their containers bear or accompany
any false or misleading written, printed or graphic matter; (2)
when such milk and milk products do not conform to their defini-
tions as contained herein; and (3) when such products are not
labeled in accordance with this title.
(32) Pasteurization. The terms "pasteurization", "pasteurized",
and similar terms shall mean the process of heating every particle
of milk or milk product to at least 145° F., and holding it con-
tinuously at or above this termperature for at least 30 minutes,
or to at least 161° F., and holding it continuously at or above
this temperature for at least 15 seconds, in equipment which is
properly operated and approved by the health authority: Provided,
that milk products which have a higher milk fat content than milk
and/or contain added sweeteners shall be heated to at least 150°
F., and held continuously at or above this temperature for at least
30 minutes, or to at least 166° F., and held continuously at or
above this temperature for at least 15 seconds: Provided further,
that nothing in this definition shall be construed as barring any
other pasteurization process which has been recognized by the
United States Public Health Service to be equally efficient and
which is approved by the State health authority.
(33) Sanitization. "Sanitization" is the application of any
effective method or substance to a clean surface for the destruc-
tion of pathogens, and of other organisms as far as is practicable.
Such treatment shall not adversely affect the equipment, the milk
or milk product or the health of consumers, and shall be accept-
able to the health authority.
(34) Milk Producer. A "milk producer" is any person who op-
erates a dairy farm and provides, sells, or offers milk for sale
to a milk plant, receiving station, or transfer station.
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(35) Milk Hauler. A "milk hauler" is any person who trans-
ports raw milk and/or raw milk products to or from a milk plant,
a receiving or transfer station.
(36) Milk Distributor. A "milk distributor" is any person
who offers for sale or sells to another any milk or milk products.
(37) Health Authority. The health authority shall mean the
Health Commissioner of Salt Lake City or his authorized represen-
tative. The term, "Health Authority, " wherever it appears in
this Title, shall mean the appropriate agency having jurisdiction
and control over the matters embraced within this Title.
(38) Dairy Farm. A "dairy farm" is any place or premises
where one or more cows or goats are kept, and from which a part
or all of the milk or milk products is provided, sold, or offered
for sale to a milk plant, transfer station, or receiving station.
(39) Milk Plant and/or Receiving Station, A "milk plant"
and/or "receiving station" is any place, premises, or establish-
ment where milk or milk products are collected, handled, pro-
cessed, stored, pasteurized, bottled, or prepared for distribu-
tion.
(40) Transfer Station. A "transfer station" is any place,
premises, or establishment where milk or milk products are trans-
ferred directly from one transport tank to another.
(41) Official Laboratory. An "official laboratory" is a
biological, chemical, or physical laboratory which is under the
direct supervision of the State or a local health authority.
(42) Officially Designated Laboratory. An "officially des-
ignated laboratory" is a commercial laboratory authorized to do
official work by the supervising agency, or a milk industry lab-
oratory officially designated by the supervising agency for the
examination of producer samples of Grade A raw milk for pasteur-
ization.
(43) Person. The word "person" shall mean any individual,
plant operatoz partnership, corporation, company, firm, trustee,
or association.
(44) And/or. Where the term "and/or" is used, "and" shall
apply where appropriate, otherwise, "or" shall apply.
"Section 18-8-8. Sale of adulterated or Misbranded Milk or
Milk Products. No person shall, within the municipality of
Salt Lake City, or its police jurisdiction, produce, provide,
sell, offer, or expose for sale, or have in possession with in-
tent to sell any milk or milk product which is adulterated or
misbranded: Provided, that in an emergency, the sale of pas-
teurized milk and milk products which have not been graded, or
the grade of which is unknown, may be authorized by the health
authority, in which case such products shall be labeled run-
graded. Any adulterated or misbranded milk or milk product
may be impounded by the health authority and disposed of in
accordance with applicable laws or regulations."
"Section 18-8-9. Permits. It shall be unlawful for any
person to bring into or receive into Salt Lake City or its
police jurisdiction for sale, or to sell, or to offer for sale
therein, or to have on hand, or to have in storage where milk
1 05
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is sold or served, any milk or milk product defined in this
chapter, who does not possess a permit from the health author-
ity of Salt Lake City, and on both sides of whose vehicle there
does not appear in a conspicuous place the name of the distribu-
tor and the permit number in figures or letters at least three
inches high and one and one-half inches wide.
It shall be unlawful for any person who does not possess a
permit from the health authority of Salt Lake City to bring into,
send into, or receive into Salt Lake City for sale, or to sell,
or offer for sale therein, or to have in storage any milk or
milk products defined in this chapter; provided, that grocery
stores, restaurants, soda fountains, and similar establishments
where milk or milk products are served or sold at retail, but
not processed, shall be exempt from the requirements of this
section.
Only a person who complies with the requirements of this title
shall be entitled to receive and retain such a permit. Permits
shall not be transferable with respect to persons and/or loca-
tions."
"Section 18-8-13. Suspension of permits. The health au-
thority shall suspend such permit whenever he has reason to
believe that a public health hazard exists, or whenever the
permit holder has interfered with the health authority in the
performance of his duties: Provided, that the health author-
ity shall, in all cases except where the milk or milk product
involved creates, or appears to create, an imminent hazard to
the public health, or in any case of a willful refusal to per-
mit authorized inspection, serve upon the holder a written no-
tice of intent to suspend permit, which notice shall specify
with particularity the violation in question and afford the
holder such reasonable opportunity to correct such violation
as may be agreed to by the parties, or in the absence of agree-
ment, fixed by the health authority, before making any order
of suspension effective. A suspension of permit shall remain
in effect until the violation has been corrected to the satis-
faction of the health authority.
Upon repeated violations the health authority may revoke
such permit following reasonable notice to the permit holder
and an opportunity for a hearing before the health authority.
This section is not intended to preclude the institution of
court action as provided in this title."
"Section 18-8-14. Labeling and placarding. Requirements.
All bottles, containers, and packages enclosing milk or milk
products defined in Section 18-8-7 shall be conspicuously lab-
eled or marked with (1) the name of the contents as given in
the definition in this title; (2) the word "reconstituted" or
"recombined" if the product is made by reconstitution or recom-
bination; (3) the grade of contents; (4) the word 'pasteurized"
if the contents are pasteurized and the identity of the plant
where pasteurized; (5) the word "raw" if the contents are raw
and the name or other identity of the producer; (6) the desig-
nation "vitamin D" and the number of U.S.P. units per quart
in the case of vitamin D milk or milk products; (7) the volume
or proportion of water to be added for recombining in the case
of concentrated milk or milk products; (8) the words 'nonfat
milk solids added' and the percentage added if such solids
have been added, except that this requirement shall-1'ot apply
to reconstituted or recombined milk or milk products;
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(9) the words "artifically sweetened" in the name if non--
nutritive and/or artificial sweeteners are used; and (10)
the common name of stabilizers, distillates, and ingredients:
PROVIDED, that (a) only the identity of the milk producer
shall be required on cans delivered to a milk plant which
receives only Grade "A" raw milk for pasteurization, and which
immediately dumps, washes, and returns the cans to the milk
producer; (b) the identity of both milk producer and the grade
shall be required on cans delivered to a milk plant which re-
ceives both Grade "A" raw milk for pasteurization and ungraded
raw milk, and which immediately dumps, washes, and returns the
cans to the milk producer; (c) in the case of concentrated milk
products, the specific name of the product shall be substituted
for the generic term "concentrated milk products" e.g., "homo-
genized concentrated milk," "concentrated skim milk," "concentrated
chocolate milk," "concentrated chocolate flavored lowfat milk";
(d) in the case of flavored milk or flavored reconstituted milk,
the name of the principal flavor. shall be substituted for the
word"flavored; and (e) in the case of cultured milk and milk pro-
ducts, the special type culture used may be substituted for the
word "cultured," e.g., "acidophilus buttermilk," "bulgarian
buttermilk," and "yogurt"; (11) in the case of low fat milk, the
per cent of milk fat contained therein shall be shown.
All vehicles and transport tanks containing milk or milk pro-
ducts shall be legibly marked with the name and address of the
milk plant or hauler in possession of the contents.
Tanks transporting raw milk and milk products to a milk plant
from sources of supply not under the routine supervision of the
health authority are required to be marked with the name and ad-
dress of the milk plant or hauler and shall be sealed; in addition,
for each such shipment, a shipping statement shall be prepared
containing at least the following information:
(1) Shipper's name, address, and permit number.
(2) Permit number of hauler, if not employee of shipper.
(3) Point of origin of shipment.
(4) Tanker identity number.
(5) Name of product.
(6) Weight of product.
(7) Grade of product.
(8) Temperature of product.
(9) Date of shipment.
(10) Name of supervising health authority at the point-of
origin.
(11) Whether the contents are raw, pasteurized, or otherwise
heat treated.
Such statement shall be prepared in triplicate and shall be
kept on file by the shipper, the consignee, and the carrier for
a period of 6 months for the information of the health authority.
The labeling information which is required on all bottles, con-
tainers or packages of milk or milk products shall be in letters
of an acceptable size, kind, and color satisfactory to the health
authority and shall contain no marks or words which are misleading."
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"Section 18-8-18. Id. Display of grade served required.
Every restaurant, cafe, soda fountain, or other establishment
serving milk or milk products shall display at all times in a
place designated by the health authority a notice prepared by
the health authority, stating that the milk and/or milk products
served therein are Grade "A" Pasteurized."
"Section 18-8-19. Inspection of dairy farms and milk plants.
Each dairy farm, milk plant, receiving station, and transfer
station whose milk or milk products are intended for consump-
tion within Salt Lake City or its police jurisdiction shall be
inspected by the health authority prior to the issuance of a
permit. Following the issuance of a permit, each dairy farm
and transfer station shall be inspected at least once every
three months and each milk plant and receiving station shall
be inspected at least once every three months. Should the vi-
olation of any requirement set forth in this title be found to
exist, a second inspection shall be required after the time
deemed necessary to remedy the violation, but not before three
days; the reinspection shall be used to determine compliance
with the requirements of this title. Any violation of the same
requirement of this title on such reinspection shall call for
permit suspension in accordance with Section 18-8-13 and/or
court action."
"Section 18-8-20. Posting of inspection report. One copy
of the inspection report shall be posted by the health officer
in a conspicuous place upon an inside wall of one of the dairy
farm or milk plant buildings, and said inspection report shall
not be defaced or removed by any person except the health officer.
Another copy of the inspection report shall be filed with the
records of the health department."
"Section 18-8-21, The examination of milk and milk products.
During any consecutive six months, at least four samples of raw
milk for pasteurization shall be taken from each producer and
four samples of raw milk for pasteurization shall be taken from
each milk plant after receipt of the milk by the milk plant and
prior to pasteurization. In addition, during any consecutive
six months, at least four samples of pasteurized milk and at
least four samples of each milk product defined in this title
shall be taken from every milk plant. Samples of milk and milk
products shall be taken while in possession of the producer or
distributor at any time prior to final delivery. Samples of
milk and milk products from dairy retail stores, food service
establishments, grocery stores, and other places where milk and
milk products are sold shall be examined periodically as deter-
mined by the health authority; and the results of such examina-
tion shall be used to determine compliance with this title.
Proprietors of such establishments shall furnish the health author-
ity, upon his request, with the names of all distributors from
whom milk or milk products are obtained, and to furnish such sam-
ples for laboratory analysis as may be required.
Required bacterial counts and cooling temperature checks shall
be performed on raw milk for pasteurization. In addition, anti-
biotic tests on each producer's milk or on commingled raw milk
shall be conducted at least four times during any consecutive
six months. When commingled milk is tested, all producers shall be
represented in the sample. All individual sources of milk shall
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be tested when test results on the commingled milk are p®sifive.
Required bacterial counts, coliform determinations, phosphatase
and cooling temperature checks shall be performed on pasteurized
milk and milk products.
Whenever two of the last four consecutive bacteria counts,
coliform determinations, or cooling temperatures, taken on sep-
arate days, exceed the limit of the standard for the milk and/or
milk product, the health authority shall send a written notice
thereof to the person concerned. This notice shall be in effect
So long as two of the last four consecutive samples exceed the
limit of the standard. An additional sample shall be taken with-
in fourteen days of the sending of such notice, but not before
the lapse of three days. Immediate suspension of permit in ac-
cordance with Section 3 and/or court action shall be instituted
whenever the standard is violated by three of the last five bac-
teria counts, coliform determinations, or cooling temperatures.
Whenever a phosphatase test is positive, the cause shall be
determined. Where the cause is improper pasteurization, it shall
be corrected; and any milk or milk product involved shall not be
offered for sale.
Samples shall be analyzed at an official or appropriate offi-
cially designated laboratory. All sampling procedures and required
laboratory examinations shall be in substantial compliance with
the latest Edition of Standard Methods for the Examination of
Dairy Products of the American Public Health Association, and the
latest Edition of Offidal Methods of Analyses of the Association
of Official Agricultural Chemists. Such procedures and examina-
tions shall be evaluated in accordance with the methods of eval-
uating milk laboratories recommended by the United States Public
Health Service. Examinations and tests shall be conducted to de-
tect adulterants, including pesticides, as the health officer shall
require. Assays of vitamin D milk or milk products and/or forti-
fied milk and milk products shall be made at least annually in a
laboratory acceptable to the health officer."
"Section 18-8-22. Standards for milk and milk products. All
Grade "A" raw milk for pasteurization and all Grade 'A" pasteurized
milk and milk products shall be produced, processed, and pasteu-
rized to conform with the following chemical, bacteriological, and
temperature standards, and the sanitation requirements of this sec-
tion.
CHEMICAL, BACTERIOLOGICAL AND TEMPERATURE STANDARDS
FOR GRADE A MILK AND MILK PRODUCTS
Grade A raw milk Temperature . . . Cooled to 50° F., or less
and maintained thereat until
processed.
Bacterial limits. Individual producer milk not
to exceed 100,000 per naafi-.
ter prior to commingling with
other producer milk.
Not exceeding 300,000 per mill-
iliter as commingled milk
prior to pasteurization.
Not to exceed 5,000 bacteria
per milliliter for laboratory
pasteurized raw milk.
Antibiotics , . , , No detectible antibiotic res-
idues.
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Grade A pasteu- Temperature . . . Cooled to 45° F. or less and
rized milk and maintained thereat.
milk products (ex-
cept cultured pro- Bacterial limits. Milk and milk products --20,000
ducts) . per milliliter.
Coliform limit Not exceeding 10 per milliliter.
Phosphatase . . . Less than 1 microgram per mil-
liliter, by Scharer Rapid Method
(or equivalent by other means) .
Grade A pasteu- Temperature . . . Same as Grade "A" pasteurized
rized cultured milk and milk products.
products.
Coliform limit. . Same as Grade "A" pasteurized
milk and milk products.
Phosphatase . . . Same as Grade "A" pasteurized
milk and milk products.
Bacterial limits. Exempt.
No process or manipulation other than pasteurization, processing
methods integral therewith, and appropriate refrigeration shall be ap-
plied to milk and milk products for the purpose of removing or deacti-
vating microorganisms.
In an emergency, the sale of pasteurized milk and milk products which
have not been graded, or the grade of which is unknown, may be author-
ized by the Health Authority; in which case, such milk and milk pro-
ducts shall be labeled 'ungraded, '"
"Section 18-8-23. Unlawful to sell other than grade A pasteurized
milk. No milk or milk products shall be sold to the final consumer or
to restaurants, soda fountains, grocery stores or similar establishments,
except grade A pasteurized milk and/or milk products. It shall be un-
lawful to sell raw milk to final consumers or to restaurants, soda foun-
tains, grocery stores or similar establishments."
"Section 18-8-25. Dipping or transferring milk prohibited. No
milk producer or distributor shall transfer milk or milk products from
one container or tank truck to another on the street, in any vehicle,
store, or in any place except a milk plant, receiving station, trans-
fer station, or milkhouse especially used for that purpose. The dip-
ping or ladling of milk or fluid milk products is prohibited."
"Section 18-8-26. Milk to be placed in final delivery containers.
It shall be unlawful to sell or serve any milk or fluid milk product
except in the individual, original container received from the dis-
tributor, or from an approved bulk dispenser: PROVIDED, that this re-
quirement shall not apply to milk for mixed drinks requiring less than
one half pint of milk, or to cream, whipped cream, or half and half
which is consumed on the premises and which may be served from the
original container of not more than one half gallon capacity, or from
a bulk dispenser approved for such service by the health authority."
"Section 18-8-28. Temperature required in food service establish-
ments. It shall be unlawful to seLCor serve any pasteurized milk or
milk product which has not been maintained at a temperature of 45° F.
or less. If containers of pasteurized milk or milk products are stored
in ice, the storage container shall be properly drained."
05
-12-
"Section 18-8-36. Persons with communicable diseases pro-
hibited. No person affected with any disease in a communicable
form, or while a carrier of such disease, shall work at any
dairy farm or milk plant in any capacity which brings him into
contact with the production, handling, storage, or transporta-
tion of milk, milk products, containers, equipment, and utensils.
When reasonable cause exists to suspect the possibility of
transmission of infection from any person concerned with the
handling of milk and/or milk products, the health authority is
authorized to require any or all of the following measures:
(1) the immediate exclusion of that person from milk handling;
(2) the immediate exclusion of the milk supply concerned from
distribution and use; and (3) adequate medical and bacterio-
logical examination of the person, of his associates, and of
his and their body discharges."
"Section 18-9-40. Id. Equipment placement. The milk house
shall be so constructed as to provide adequate space for all
equipment, supplies and facilities. Milk pump and releaser
vessel shall be installed in milk room high enough off the
floor to allow for proper cleaning underneath. The farm tank
shall be set no closer than two feet to any one wall and no
closer than three feet from wall at the valve end of tank.
It is recommended that the storage tank be set no closer than
seven feet from the wash tank and of sufficient distance from
other equipment and machinery to afford ease of cleaning on all
sides. Adjustable legs with sealed bases shall be provided on
all farm tanks and shall be of sufficient size and spacing to
carry the tank when full and to raise the tank sufficiently
high to allow for adequate draining, and attachment of fittings,
and have a minimum clearance of six inches above the floor,
except in the case of "v" or round-bottom farm tanks, in which
the outer shell of the tank slopes continuously upward from
the outlet center line, the minimum clearance may be four inches,
if it increases to six inches within a distance of not to exceed
twelve inches horizontally on each side of this center line. In
the case of tanks over seventy-two inches in diameter or width,
the minimum clearance shall be eight inches at center level."
"Section 18-11-1 (7) . Sherbet. `Sherbet` is a pure clean
frozen product made from milk products, water and sugar, with
harmless fruit or fruit juice flavoring, and with or without
harmless coloring, with not less than zero point three five
of one per cent of acid as determined by titrating, with stan-
dard alkali, and expressed as lactic acid, and with or without
added stabilizer composed of wholesome edible material, which
contains not less than four per cent by weight of solids."
"Section 18-11-3. Standard. It shall be unlawful, except
as hereinafter specifically provided to manufacture for sale
within the limits of Salt Lake City or to bring into or receive
therein for sale therein or to sell or have on hand for sale
therein any ice cream, ice cream mix, sherbet, frozen dessert
or other frozen milk or cream product which shall be adulterated
or misbranded, or the milk ingredient of which shall not be or
which shall not have been produced in compliance with the terms
of this title and received from the holder of a permit thereunder
for sale in Salt Lake City. Provided, however, that the board
of health during such periods of emergency as in its opinion
the public interest shall require it, may permit the manufacture
and sale in Salt Lake City of ice cream, ice cream mix, sherbet,
•
-13-
frozen dessert or other frozen milk and cream products or all
of them from milk or cream of a different grade or standard
than is required by this section and in that event and during
the period of such emergency only the board of health shall
prescribe the rules and regulations and the terms and conditions
upon which and for what purpose and to what extent milk or cream
of a different quality or standard may be used."
"Section 18-11-5. Maximum bacteria count. No more than
fifty thousand living bacteria per cubic centimeter after pas-
teurization shall be permitted in any ice cream mix, ice cream,
frozen desserts, other frozen milk or cream products or sherbet."
"Section 18-11-6. Sampling for bacteria count, pasteuriza-
tion, and transporting. The bacteria count for the above ice
cream mix, ice cream frozen desserts, ice cream products or
sherbet, shall be based upon the average,for four consecutive
specimens or samples according to the American Public Health
Association Standard and said ice cream mix, ice cream frozen
desserts, ice cream products, frozen milk products or sherbet
must be pasteurized by heating every particle thereof to at
least one hundred fifty-five degrees fahrenheit and holding at
such temperature continuously for at least thirty minutes or
to at least one hundred seventy-five degrees fahrenheit and
holding at such temperature continuously for at least twenty-
five seconds in approved and properly operated equipment, pro-
vided that nothing contained herein shall be construed to pre-
clude any other pasteurization process which has been demonstrated
to be equally efficient and is approved by the health authority.
Ice cream mix, ice cream, frozen desserts, ice cream products,
frozen milk products or sherbet must at all times be transported
and handled under such temperature and conditions as to check
bacterial growth and prevent contamination."
"Section 18-11-7. Notice if maxiumum count exceeded. When-
ever the average bacterial count exceeds the arithmetic average
of fifty thousand bacteria per cubic centimeter, the health of-
ficer shall send written notice thereof to the person concerned,
and shall take an additional sample, but not before the lapse
of three days, for determining a new average. Violation of the
requirement by the new average or by any subsequent average shall
call for immediate suspension of the permit, unless the last in-
dividual result is within the fifty thousand limit."
"Section 18-11-14. Misbranding prohibiting. No person shall
sell, offer for sale or advertise for sale any ice cream, ice
cream mix, frozen confection, frozen dessert, sherbet, or other
frozen milk or cream product without first plainly labeling and
marking the package or other container of such product with:
(1) The name of the contents as given in the definitions in
this chapter.
(2) The name and permit number of the processor.
(3) The word 'pasteurized.'
The above required information shall be in such location,
size and colors as shall be first approved by the health authority,
which requirement shall be uniform on all persons concerned."
05
-14-
"Section 18-11-24. Prohibited ingredients for frozen dairy
products. No person shall sell, advertise or offer or expose
for sale a frozen dairy product if it contains any oils, other
than milk or egg fats added to or blended or compounded with
them, provided, however, that chocolate ice cream and the coat-
ing, or coated ice cream and ice milk may contain cocoa butter."
SECTION 2. That Chapter 8 of Title 18 of the Revised Ordinances of
Salt Lake City, Utah, 1965, relating to dairy and milk inspection, be, and
the same hereby is, amended by adding thereto a new section 18-8-44, re-
lating to dry milk products, to read as follows:
"Section 18-8-44. Dry milk products. All dry milk products
manufactured, sold or offered for sale for use in the commercial
preparation of Grade A pasteurized milk products, regulated by
this title, or used for such purpose within this City or its po-
lice jurisdiction, shall be regulated in accordance with the
terms of the unabridged form of the ordinance in Grade A Dry Milk
Products -- A Recommended Sanitation Ordinance and Code for Dry
Milk Products -- Supplement 1 to the Milk Ordinance and Code --
1953 Recommendations of the Public Health Service, three certified
copies of which shall be on file in the office of the City Recorder;
provided, that the words 'municipality of' in said unabridged form
shall be understood to refer to the municipality of Salt Lake City,
and the words `health officer' shall be understood to refer to
the Health Commissioner of Salt Lake City."
SECTION 3. That Chapter 9 of Title 18 of the Revised Ordinances of
Salt Lake City, Utah, 1965, relating to dairy and milk inspection, be, and
the same hereby is, amended by adding thereto a new section 18-9-4.1, re-
lating to abnormal milk, to read as follows:
"Section 18-9-4.1 Abnormal milk. Cows which show evidence
of the secretion of abnormal milk in one or more quarters based
upon bacteriological, chemical, or physical examination, shall
be milked last or with separate equipment, and the milk shall
be discarded. Cows treated with, or cows which have consumed
chemical, medicinal or radioactive agents which are capable of
being secreted in the milk and which, in the judgment of the
health authority, may be deleterious to human health, shall be
milked last or with separate equipment, and the milk disposed
of as the health authority may direct."
SECTION 4. That Sections 18-8-24 and 18-8-27 of the Revised Ordinances
of Salt Lake City, Utah, 1965, relating to regrading of milk or milk pro-
ducts, be, and the same hereby are, repealed.
SECTION 5. In the opinion of the Board of Commissioners it is nec-
essary to the peace, health and safety of the inhabitants of Salt Lake City ,
Utahr that this ordinance become effective immediately.
105
-15-
SECTION 6- This ordinance shall take effect upon its first publication.
Passed by the Board of Commissioners of Salt Lake City, Utd, this
8th day of August, 1966.
/ %
,
MAYOR
Al'Akk)4106,��F
CITY f' ER
(S E A L)
BILL NO. 105 of 1966
Published September 19, 1966
I_'O
/4OM•00A
Affidavit of Publication
STATE OF UTAH, 1
J- ss.
County of Salt Lake
D M Ockey
Being first duly sworn,deposes and says that he is legal adver-
tising clerk of the DESERET NEWS,a daily (except Sunday)
newspaper printed in the English language with general cir-
culation in Utah, and published in Salt Lake City, Salt Lake
County,in the State of Utah.
That the legal notice of which a copy is attached hereto
Salt Lake Oity 6111 No 105 of 1966
"An ordinance" relating to dairy and milk
inspection.
was published in said newspaper on
September 19, 1966.
Legal Advertising Cie/
Subscribed and sworn to before me this 22nd _ day of
September 66
A.D. 19
Notary Public
My Commission Expires
Nov 25 1969
105
AN ORDINANCE �e�y
AN ORDINANCE AMENDING Sections 1664, i66F,' 18-he, .qe
18.8e, 1-S-St 183, .5-10,, 168l)71 11841-, 16622, 168-7-, 18.e14,
18:1-1 endd-21 11.56 1 hv d0,Revised
ance, 1 Sag-11-5,Lake
C., 16)fah,
1965,re i 1to11ai and the milk Inspection;
Ordinances f Sail City,hush,
1fEe Revised
to Ordinances
its Lake City,amendingUth, Chapter 8 Title r0
of file Revssp coon, bcea f gait Lake Utah,1n 1 relating to dairy
and milk products;amendingm Chapter09aof new
section
Ithe Revised
Ordi-
nance,Of Salt Lake Cily,Utah,1965,by adding thereto a n eu ectlon
18.8-27 of therelating
Revis to ed Ordinances l Hof Salt Lakd e repealing Utah,11965,s 1 r8.2,1 and
elating to
re lading of milk a milk products.
n Ba it Ordained by the Board en Commissioners of Salt Lake Cily,Utah,
SECTION 1.That 18.84,18.81,1669,18-8-9, 16612,18-8-14,
18616, 188-19, 18620, 18.8.2 la-a-g1, 8-11-52, 18.@62.., 168-SO. an, 18.8128,
16-636, 18-11-1(91,1611-3,18-I1.5,la-il-6,18-11-I,18-11.14 and 18-11-24
of the Revised Ordinances et Salt Lake Clty,Utah,;toe,relating ea dairy
and milk Inoaeclion be,and the same hereby are,amended to read as
follows:
"Section ealth, Accessllto premises authorized.om The members-ends of
the board of hgents,of chemists
Laken City,Inc health a be duly authorized
sued
inspectors,othepurpose,
agents chihavets accdess,
, ngrel a shall egress dto a our orizal{
pla the purpose,shell ories a cuss,ingress,sad ia to and from Used
ins h of business,factories,rungs,buildings,carriages and fa used
the manufacture,transportation and also I or sale of s, article all food e
defined i this comet,retl also Into ans were hells,cotre-
hotelsdand all rooms thereof ec allother placesk di where food In lane
operator,shall or served
the patrons.
ey fhm authoritic, distributor
brelquest,milk
kofficial
Only, eeoc statement f the actual uanlltle5 n milk nd milk
products of each Snake purchased and seltl,end a list of all s
of such milk and milk Products,records Of inspections,tests,shod pass
Innrleilon li and fen peatura records."
"Sentionsmla-6,, Definiticns. The following detlnitlers shall apply
In the interpretation Milk.cation and the enforcefinet Of tsts title:
Ill "Milk" is hereby defined to be the lacteal secretion,
practically free from colostrum,obtained by the complete.milking of
one or e healthy c which contains not loss Ilan BIA . Cent
fator butte—not fat—and Snot less than Jai Per cent milk fat. (Milk
fat )
or
)suGoata Milk. "he Goat Milk" Is the lacteal secretion practically
tree from colostrum,obtained be the complete milking milk.of healthy goals.
The word"milk"shall be interpreted to Include goat
(]) Cream. "Cream"Is the sweet,fatty liquid separated from
Milk,with or without the addition of milk or aklm milk,wnich con-
tains of less than eighteen per cent milk fel.
(41 Light Cream,Coffee Cream or Table Cream."Light cream,"
'coffee "table cream"Is c which contains not lass
than eighteen ape ra a
cent
but less than thirty per cent mirk tat.
(5) Whipping-Cream. 'WhiaPing cream"Is cream which contains
not less than thirty per cent milk let,
(6) Light Whipping Cream. Light whiPping cream" Is
cream that contains not less than thinly per cent but less than thirty-Six pee
cent milk
hipping 7) Heavy teem or is cream
Whipping whicheantal s tel less thane thirty.
cent milk cream"
six10) Whipped Cream, "WhIPPetl lien"Is Whleeleg cream Into
wbl cb ai gas has been m,crenee C.
(9) anY'"d tam ream"or"table
'ta leecre en Table Cream.'Whipped,
lea ream" - rea c "labs e« ,sale toffee
c r table cream Into ul Cultured
airor gas seen incorporated.
or
cream,
sure cream"
Or udred Sour Cream. "Sourui cream" "the
lured sour c Is a fluidro or semifluid cream r or esulting ctyfromf the
Pes-
tnurized by lactic hild h contains So bacteria
else 0.20 similar per
acidity
expressed casa lactic acid. notten a
mixture of III Half
milkand anHalf.am which hall"talee pot less thano10 i5;per of
cent
milk fat. a cream w tan n e
half'12or Sour
ltured h if and f and Half Ohalf"lt is 1u0I cr sed ;fluid half"Sour ahalf had
derived from the souring,by lactic acid producing bacteria or similar
Per fa pasteurized
hated and half,which contains not less than 0.20
(13) Reconstituted or Recombined Milk and Milk Products, "Re.
constituting or recombined milk and/or milk products"shell meanmilk
or milk products d defined In this section which result from therecom
bining of milk constituents with potahle water.
a1411x Concentrateded Milk.Milk. resulting
rom the milk"is afluid product,
unsteblle portion of then water frommilk,which,when removal combined with unstable
water,
Oprmilktasonforminaboveh the standards for milk fat
(15) Concentrated Milk Products. "Concent_raled milk products"
shall be taken to mean and to includes concentrated homogenized
im edmilkoncenheded milk,
trated skim in D concentrated
concentrated low fat milk,fortified concentrated Cen-
low
lictsmn similar con flavored
products( made concentrated l ned lk Prod-
ml k
endor entrated skim milk, and which,wen combned concentrated with potable
Were,in with Instructions printed on the container,conform
With the definitionse of the corresponding milk products in this section.
(161 Skim Milk or Skimmed Milk. "Skim milk"or "skimmed
milk"Is milk from which sufficient milk fat has been removed to re
duce its milk tat correct eo less'Percale?'
err cent. - 0
(11) Low Fat Milk. 'Low fat milk"is milk from welts a auffl-
iene connote of milk.fan has been removed to reduce its milk tee con-
tent to not ass than 0.50 per cent and not more than 2.inggper cent,
Provided
shal that plainly and consplos00sly labeled packages
maenclosing
ked with the Per low -
centage of milk fat content.
. Is rn lki sE deflects beuerwithu iha tek c aPEerthaIt ltc o ss c hall con ale oe
n II
less than four per cent butterfat.
(191 Vitamin D Milk and Milk Products. "Vitamin D milk and
milk products"a mllk and milk products,the vitamin D content of
which has been Increased by an approed method to at least 400•U,,bgP,
units err quart. a:511hII98-,
Products"Farelfmlik Milk and
Milk
other thanrivitamin milk mill(v*nO
, milk prodUcts,which contain Vitamin A and Vitamin D in not less3hen.
the fallowing amounts:
VITAMIN A-2,000 U.S.P.units per quart.
VITAMIN be—400 I/.S.P.units per quart.
(21) Homogenized Milk. "Homogenized milk"Is milk which hlf•etlrl
treated to Insure breakup of the fat globules to such an e 1 tARa
after 48 hours^1 quiescent storage at 45°F.no visible creams da/-e
Ion occurs the milk,and the fat percentage of the lop 100 TM
liters of milk in a t,or of proportionate volumes in 1 iRne v Of 75
other sizes,does not differ by more than 10 per cent from the f '.
Thtable f the em ining milk ae deterer ncea after isorough In
e rd m Ikr'shall b¢ teraneted to n dude somoyenizetl ml j
1221 Flavorede MilkMilk Products. "Flavored milk , I�kti i_.
Products"to which has been ordded aiflavor dud/or sweetene. 1ni5.,,'�I
nanc(J1 Buttermilk. "Buttermilk"Is a fluidnerodULld y11ine-nTract%i��
the manufacture Of butter from milk cream. It ntal he.OL.
than 01/per cent f ilk s lids—not fat c i-''--
(241 Cultured Buttermilk. Cultured buttermilk" fluidTp.`.
ilar uct resulting
of pasteurized(skim by
for-pasteurized ow fat mill lu...s
1251 Cultured Milk or Cultured Whole Milk Buttermilk.;"C /
milk"or"cultured whole milk buttermilk"is a fluid Produse�rl ?i Iaf
from toe souring,by lactic acid producing bacteria or simile*.:I 1,ywj
O!pasteurized iifiedk Milk and Milk Products. "Acidified Ilk-.V I r
Products"are milk and milk products obtained bus the addltltn 6
grade acids to Pasteurized cream,half and half, Ilk,low fats IpCC,•
•
skim milk,resulting Ina product acidify of not less than 0.20 pi, -g(:o
expressed PS lactic acid. nt.
coffee cream,Milk Ptable ts.
"Milk,yohiecina , lights ahlcnine'1., f•
di
heavy cream,heavy Whipping cream,cream,hipped cream, hippo a • sc
wnirced coffee c whipped table cream,sour c as j,;',l-Cl
tared s r cream,half and half,sour half and nhalf,c itured`n,i ,d
halt,reconstituted o o bined milk and milk products,•rands:''-`-!Is
milk,concentrated milkcproducts,skim milk,skimmed ilk, ',
milk,uarlltled milk and milk products.Vitamin 0 milk andmill* ':..- ,As
trots,homogenized milk,flavored milk o milk products,'bud ' -
' cultured buttermilk,cultured milk,cultured whole milk butterfly.1*' d HI
acidified milk and milk pducts. ' •
This definition Is not intended io Include Such products as s1 ~ d ld
milk and mak products hermetically sealed in a container a^"e - rot
essed,either before or after sealing,as to prevent microbial 8, b
evaporatedor milk,condensed milk,Ice cream and othr trozea.d Is, a
hotter,dry milk products(except as defined herein),or che.SO' Pt
;zwhen they are combined with other substances to',Mace any h r-Alt
ed ilk a Ilk product defined herein: An(281 or
A Dry Milk Products: 'Grade A dry milk en,
milk p e products which have been produced for us Is Grad -ell
teerized ilk Products which have been manufactimed U tea BO
Orrdinande and Codear Dr y f re Ikk PnrodUute coetl inG ad oedA� d Bu
Products.
oducts.
(29) Optional Ingredients. "Optional ingredients"
kh
Include Grade A dry milk products,concentrated Il
vitproducts,flavors, n s, enzers,emVlsif
amis i0ls, similaringea1e �µh
/e6
f6.Llgol Notices Logol Notices L n a-1a. aPel trig and Flacerdino. Requirements. All
. 'Loge -section
'L30) Adulterated Milk and Milk Products. Any milk or milk Prod- botlies'rcontainers, do packages enclosing milk o folk products de-
Uet Shall be deemed to be adUiteraled(1)If It bears Or contains any fined n Section 18-B-9 shell be 8 conspicuously labeled marked with
111 the f the tents Iven In the definition In his title
-poisonous or deleterious.substance In a nuentila which may sonde!If (f)the word"reconstituted" "recombined"If the product Is de
"lnllYigus to pbe l3)If If bears Or contains any added poisonous or
Or by
reconstitution orrecombination(ecnt re the grade of leafs;(51 the
and by.Stale
substance for whler.or safe ceps ace has been established "pasteurized"I e patents are pasteurized and the Identity M
le by.been or Federal re9U i81It consist.nr th inncwh of such ar oftolerance t one She lant where pasteurized;(5)the word"raw"H the contents are
el, sere beer,established;fhmc if aconsumption;
( whole or been rho u e. sup- a and the name or other identity of the producer; (6)the designe-
sed,prep red human tare Li under If nIt has produced.,t s floe"vitamin D"and the number of U.S.P.units per quart In the case
ntl eased,at prepared, or held Insanitary any Conditions;Io7 its of vitamin D milk or milk products(III the volume r proportion f
hy, container s ce,,etc In whore apert,to CurinuOut oralth- c ge o
tr(6s substance substanceu lnc mayrender inecontents rlmii mixed
to pecked wafer t:beadded for re a milk in
lids a "f concentrated pert urge
re It any here een added thereto or uce itst or packer added is;such
oe words"nonfat added,except
added"andTine percentage
ror She troth,so as Increase Its bulk or `phi,or reduce quality Cr not a if such reconstituted
solids have been except thatlk r is ilk iroducH shall
Al,!, Ire(31) or make d Milk
batter or of greater value than it Is. f wordy fo e c allfufetl a dined milk so milk duels; In)
eh ("a Misbranded MIIk and Milk 00t ale Products. "Milk and milk prod the words w ao encially sweetened"I1 the name common nnamelof eta entl/or
is"ar m istne ang tt) pn nteir r graphic bear or a12)wheny enY istillate,andIes die used'and IDE thethat(a) name of Identity Of
nth tots)or misleading pro written,printed r graphic matter; 0 when such the milk and er shaft a PROVIDED, ea)only the milk Identity of
Ilk and milk pWl,en s de not tsp are
to their led!In ions contained with
the milk producer shell Grade "abed milkon cansfopestered toia milk plant
tel herein!and(JI when such products are not labeled In accordance with which receives only as "A"raw for ansft thehetmil and which
this title. (b)the identity
icy of washes,end ucerna the cans to milk prequired
err
(si Pn perms shall The to process
"pasteuheating e "ya particle
on)ay deliver of both milkllk lantl whor and the grade shall Grade "u raw
-u a d s mr termd ll mean ant e s of d¢hong ev [parnuou f o a de lsteuri ton ad plant which rem Ives both iedi e
and
or milk products stamto 1 least en i setand mutes Ili tat peaty mumlk s,cans
washes,
pasteurization andUngraded raw the milk and oduch i tln the
!II at or above ths temperature far at least minutes,or to at least dumps, ,and returns the cans to producer;of
im(t)In the
1610 F..and holding 11 continuously at orabove this temperature for ass of concentrated nmilk the'products,the specific a name of the product
tyat least) seconds,In equipment which is properly operated and - shall be substituted for the generic term"concentrated milk products"
,}t ave a by lee health atority; Provided,that milk products which e.g..,"homogenized concentratemilk,""concentrated skim milk,""con-
fI a cipher ilk fat content than milk and/or contain added sweet- c crated chocolate milk." "concentrated chocolate flavored !owlet
• t half be heated to at Hest 150°F.,and held co tinuotsly at or milk)'(d)in the case of flavored milk or flavored reconstituted milk,
e abdVe this temperature for at least 30 minutes,or to at least 166°F., the name of the principal flavor shall be anbstlfutetl}Cr the word"tle-
ir and held continuously at or above this temperature for of least 15 sec- wooed,"o and tel In the case of cultured milk and milk products,the
cf finds: Provided further,that nothing In this definition hall be con- special type culture used may be substituted for the word 'cyLlltured"
strued as barring any other pasteurization process which has been rec. 'a rinahllus buttermilk," ,therlpe buttermil 'e d ',augur."
ktoit ed by the dotted States Public Health Service fo be-equally efH- fill in thecase f low tat Milk,the per cent of milk fat contained
(33)tl which approved by the State health a fhorify. therein shall e shown.
Sanillzetion."5anitization"Is the application of any effective All vehicles and transport tanks Contenting milk or milk products
hs method or substance t0 a clean surface for the destruction of path0 Sens, shall be legibly marked with the mom end address of the milk plant
Is and of other organisms as far as Is milble. Such treatment hall or hauler In possession of the contents,
not adversely affect the equipment,the milk or milk product or the Tanks transporting rawIlkend milk products to a milk Plant
5. wealth of consumers,and shall be acceptable to the health authority. from sources of supply under he tine supervision f the health
(34) Milk Producer. A"milk producer"Is a y person who Oner- authority are required fa he marked with the nameand address of the
li Bier.a dairy farm and provides,sells,or offers milk for salt!to a milk ifk plant Or hauler and hall be led;In adto,ter h such
plant,receiving station, r transfer station. hipment,a hipping statement hells be prepared containing of leant
(35)cMilk Hauler. A"milk hauler"Is any person who is reset the following inform tlon:
HAS milk and/or raw milk products to Or from a milk plant,a reset Ill Shinners name,eddreaer and permit number.
lag or transfer station. • Ill Permit number of hauler,If not employee of shipper.
(361 Milk Distr. A"milk distributor" isany person who (CI Point of origin of shipment.•
r
offers for ale r Itsus t to another any milk milk products. 151 Tanker identity number.
(371 Health Authority. The health authority" shall mere the' (_)!Jame of Product.
Health Commissioner f Salt Lake Clly or hit authorized representative.' (II Weight of product.
The term,'Health t of
wherever It appears In this Title,shall 19)Grade of product.
the appropriate agency havinglurlsdlotIon and Control over the al Temperature of product.
y matters embraced within this Title. (91 Dale Ot t supernl.
(38) Dai to Farm,A"dairy farm"Is any Place or premises Where (lot Name of hePernteots health ,pasteu ae iha point M erbeet
I. e o ore or goatsare kept,and from which part or all of (111 Whether the consents are raw,pasleurizetl,er olherwlse heat
„ the milk or milk products s provided,sold,or offered for sale to a I treated.
milk plan,transfer station, r receiving station. Such statement shell be prepared In triplicate and shall be.kept
it (39) Milk Plant and/on or
Sttion, A"milk plant"and/or on file by the hipper,me consignee,-a d the carrier fora ernd of
F "receiving station"is any place,premises,or establishment where milk p
Or milk products are collected,handled,processed,stored,pasteurized, a months l for the Information which
Is health ed on all
bottled, prepared far distribution, The labeling Information which required on all bottles,containers
h• (40) or Station.A"translor station"is an place,premises, a size,
kind,
of milk o Ilk products shah be In tellers t as d Malcep-
1. r Y able size.kind,and color satisleh r to the health tiers of
and"hall
establishment where milk or milk products are transferred directly contain no marks or words Which aremisleading."
If from one transport tank to another. 'Seciion 10.0-18. Id. Display et grade served required. Every
(41) Official Laboratory. An"official laboratory"Is a upetulleah restaurant,cafe,soda fountain,or other establishment place
serving milk
' chemical,er rhflical Iaelth a y whch is under the direct supervision rmilk products hall display at all times in a place dignate by
ref of the State or a local health authority. the ealth a authority a notice prepared by the health authority.stating
(41) Officially Designated Laboratory. An "officially designated that the Ilk and/or milk products served therein are Grade A"
a laboratory"Is a Commercial leboratery authorized to do official k Pasleurized."
i- by the supervising agency,or a milk Industr laboratory officially "Section ib&19. Inspection of Cain<farms end milk plants.Each
e designated pby the supervising agency ter the examination-of producer and transfer station whose
samples of Grade A raw milk for pasteurixat en. dairy farm,milk Plant,receiving station, r within Salt
(43) Person. The word person"shall an any individual,,plant Ilk milk products a Intended tar consumption,S !io!secretor,partner SNP,corporation,company,firm,trustee or a sods- Lake City 0 Its police lurisdl<Ilon hell be Inspeted by the eealih
authority prior to the Issuance f a permit.Following the Issuance
(d4) Antl ie r,Where the teem"and/or"is used,"and"shall aPCIV o r itg each dalrY farm and transfer station shall he inspected
d Where ranrOPriale,Otherwise. "shall apply. at least n every three months and taCh milk Plant and receiving_
Section le-e-B. Sale f Adulterated or isbranded Milk r MIIk, station shall be ainsPectetl et least every three months.cShould
L Products. No person shall,within the nicip IItY f Salt Lake CO,' the lolafion f any requirement sat loath to this title be found}o
p r Ile police luriselction,produce,provide,sell,offer,o use for exist, second Inspection shell be Ulhed after the time deemed
s ,o have in possession with Intent fo sell any ilk or milk productnecessary f0 11 be the violation,but f before three days,
Which Is adulterated misbranded:Provided,that I n emergency,
n1 Peceian hail be used to determine eomPeI ace with
isamee
the lie of pasteurized milk and milk products which have of been me f this title. Any lolatlon f the Yequire-
praded,or the grade Of which Is unknown,may be authorized b the meet a this tite on such reinspecfia shall call for Permit suspension
io health authority,In which care Guth products shall be labeled y" In accordance with Section 1850-I3 end/or court action."
preyed," Any atlulle raItO ur misbra ntletl milk r milk product May i be "section *TOO. posting of inspection pnorl. One Copy of the
F Impounded by la nee lth ulho rlfy end Eispos ed of in accordance with .Inspection report shall be pasted by the he oHlcer in or
con-
.laws regulations." s I<uous lace up n inside wall of gee f the dairy far
"Section 1recei ePermits. It h611 ly unlawful for enY person l0 .plant buildings: end an
id de wail port stall not bt moor tl milk.
sales into or erI o nfo Self glee era or its police ou hand,
for to netl ri ne oe so x t the hea11M1 oHlcer. Another c PY I
ale,or totsell,e O offer fors le therein,or heel n hand o to .the I department."
Port shell be Illed with the records of the oh eellM1
ha‘re In Storage Where milk Is sold or posses,any milk or milk product ealth tlepa Sectio."
1 defined In this chapter,who does not possess a permit from the health "Section 19.8-17.The examination of milk and milk products.Dur-
ufhoritY of Salt Lake City,and o both sides of whose hide then
M does e01 a neuen In a censpl<Udua Piece tat name hr the 0000 igh end
00 Pm permit number in}Igu rep Or letters al least three Inches high and
+' one and one-half inches wide. - -.-- _ PREVIEW 01
y It shall be unlawful for any person Who does t possess a e ii ---
d op poet hcalin thLobe of Salt Lake CU)!to bring Into,se dn into,
therein,or ton have in storage llany milklon milk prao'ucis deuced tin this
chapter;
ands lmillar however,establishments
wheresm milk restaurants,milk poductsToare
Teasanded or-stadia).retail,but not processed,shallrbe exempt from the
Uireinente of this section.
-QMv gorMe.who complies with the requirements of this title shall
",," A.eptitien to reeelve and retain suchpermit. Permits shall not be
�SSpotlbon toe-SO.5oaprnaitnsof permits l Thei health authority shall
1)15dend such permit whenever he has reason to believe thata public
hwaithnthea health autnarlld In the"performance of hhisedUttes: viid IProed,
that the health authority shall,In ail coo
except where the milk or
milk product Involved creates,or appears to create, an imminent
hazard to the public health,or In any case of a willful refusal to
Permit authorized Inspection,serve upon the hloder a Written notice of
Intent to suspend permit,which shall specify with particularity the
violation In question end afford the holder such reasonable opportunity•
to correct Such violation as may be agreed to by the parties,or in The'
absence of agreement,fixed by the health authority, before making
any order Of suspnsion effective. A suspension Of permit shall retrain
in eked until the"location has been Corrected to the satisfaction of
the health authority.
Upon repeated violations the health authority may revoke such per-
mit following reasonable notice to the permit holder,and an opportunity
for a hearing before the health authority. This section is not Intended
to preclude e institution of court action as provided in ts title."
/D6
When tea on ble reuse exlsis to suspect Ihewenosslbllily f leans-
misslds f infection front Y Person c c¢led nh ihP hentlling Ofline
m Ik edtl%or milk prod anus;the hstnllh eutsorlty Is authorized to require sc
all of the following measures:fi)the IremedDte a ciuslon of p
evil Notices le nl tdotice mlf"xse Iron m Ik from distribution
i;ibbi fhe and
Use;fe <(31 adequate eq me mi,
g I w E milk al an aceriolo from xamln lion tl use, s. C01l
etes, d bacteriological inesch if the person,°1 his I g )-nconsecutive- months,at Ie95N f r mPl gof rawm elk elates, t Of 9-4 and their i my t rge placement.
i° sr
of pasteurization ll shall beri taken f each.producer d our a Section cte 40, Id. Equipment aespace
The milk h0 hall Si
f k f pasteurization 11 m k-Plaite taken.Yiym h 'Ike lane b so tensfm ill as to provide and
Esere far all equipment,Ins p-
fi addition, of ing Ik by the six In and Predr to ptourUsmi les Iles d aacll h igh enou pump ntl releaser ebf shall er Installed in
1n pastuiduring enY consecutive a r gain leg-'t tech tour samples underneath.
milk nigh enough off the floor to flow for proper leaning¢I
f pasteurized milk al f least tour Save yimif each milk plesuof e w wall
a The farm tank shall f set o closer than two feet en 5
defined this Ill hall be taken tram every milk plant.Samples f one II and o cm0eend than three feet from wall t the aloe end of t
products mall be taken while possession of the ieve feet
recommended ntlas that h¢storage tan t f loser ether
milk
mildistributor 1any time a ter to final in
Samples f feats from the wash lank and of sufficient tlison a }roe fAcr:m
ii
Producer
antl milk products from her retail eresmilk n is establish• equipmentu antl with
sealed
to afford Nutt se of ed on
all sides. Ad-In
menu,grocery all stores,and other Maces where milk and by f products I tble of
with sealed bands Nutt be carrye all tanks and Ipt
are
rit shall be examined s of such examination as t sha by fbe health Mares f s an It riie d c'goo wthe tank cal lull antl
utermin; and the re Its f s. ors shall to used is to -the tank sufficiently and high spacing
flow o clearance of sii I es in
authority:furnish
the once 'T his title.w,his request such establishments names of above th attachment-of,fittings,and a can a Iv"or <lnd-boce M six Inches Ih
shall furnish the healthmmauthority,upon ills request,St.wllh the a es f have the Moor, In the a !m or round-bottom war larks,or
II distributors from whom nk or milk products I obtained,rq,and in etch the ter shell, a u slopes continuously mayfour
Award from all
Required
s samples for laboratory analysis as e are
be required.aie Inc easelcenter Ilse.theminimumna istancec v be trier e d I of a•of
Performed
eon bacterial l counts and rizaicoming tent addition,
checks call is Increases o tax Inches 'thin a distance (n 1 exceed twelve on
onrfarced onraw milk for ponfecemming d aw milk a lotie Con- Inches unn horizontally n each side of This center line.Width,
In then um Of ci
each producer's fog milkoncommingled cons ur 0shallo be tanks over seventy-Iwoeolln Inches in cent diameter orwitlion. clean
In cozen m
ondutrtend eati least In time orul r 0c consecutive floe sip months. the
eleara nee shall be 1p. Inches at ter IPvel."
commingled milk is tested,all producers shall be represented In the Sectioa 16-11m1)). Sherbet.products,
'Sherbet' Is a prle leah frown r
sample.All Individual sources of milk shall be tested when test results product ode from k g,o n ter and sugar, es coloring, ei
n the commingled milk are positive.Reqired bacterial cants,a coil. fruit fruit la kn flavoring,rin and with o r one
recent o coloring, ei
ro
form determinations, pholeuinse and coaling temperature checks detwith not less than zero point
ihf three five ofa e Per cent of acid as shall be performedasteurized ruck and milk products. acid, nd by toralwit m fed stabilizer
izell,and ex s ed lactic la
Whenever two of onhe last four consecutive bacteria counts, all-, acid,and with a without added tabllizer composed ofwholesome
farm tletermlimit as, cooling temperatures,taken nee ale days, edible reelertal,which contains,wt less than four Der cent by weight sl,
exceed the limit f the standard for the milk and/or milk product, of "Sac:' •
en
the health authority shall send a written notice thereof to the person "Section leafly 81ided,t, It
shell be or sat t,except s hark a
'l1 5 it•eke specifically provided,to sputa receive
for sale ails the therein
its
ncernese Tile.notice shall ee in effect so long a two standard. the last 01 Salt Lake Cily O to nd fo Isal o e a meceln for sale fcrea
tour can sec flues pies zcemi in oma Of the ofthe An g dl:of or to II have nn else loos It thereinrfro y Ice cream,Ice cream be
cichal sample hall be taken 11lp fourteen tl de . me sending of mix sherbet,frozen dessert o other frozen n milk o ream ent0ce P
eacPen notice,but Oct before the lapse OS three days. Immediate Ids- which shag be adulterated r Ill not have
or the milk ingredient In
of elf
p f pouted in accordance with Section violated 3 d/or art tloni etch ahzll a to or Mill hall n r have been prohe h In c
shall bive Instibast ria whenever fhe sdetermndard Is os, r by
en of Permit with not
terms of this all and ew 0 from the hostler h a m
last five bacteria counts,conform determinations, r cooling tempera- permit thereunder for ale in Salt Lake Cilem rgencyea however,that
tares. the board of health during such periods of emergency as In Its opinion fe,Whenever a eh the case Is improper POsi past fhe aUse shall be sae public in kes ityll ¢quire ia,m y Dcrtnif the me erbclvic antl
corrected,Whery the cause krouip involved
shallon,If fl be lei oSr
Lake CITY of ice cream,Ice cream mix,'sherbet,of the frozen
corrected)and any milk or milk pratlucf involved shall not be offered Milk
err er other frozen ilk arid coca products andthan
° all of them from se
for sale. se ik.°r Cream Of a different grade r standard Mantis such
emergency
by this as
Samples hall be analyzed 1 an ce cialOure Or required factory section and In that event and rescri the penes of A e ergancy a
designateexaminations
laboratory.All muting al toms and gyuith Ia latestaton, s ly r paartl of conditions
shall prescribe ftbe the rules and regulations to tut
Ina of Standard ndarl beM In g bst the amina lone Ye ise ducts eat Perms ror creamoof V welch sad for weal dard m and is wire at,
OEn the f rcaPu Public
Health
for the Examination on al Deity Products of extent milk or f Ma aximum
to sly or standard ore be Used." irr
f ice of
Ana Heal lh Association,is end the iciest Edition of Section g bacte Maxim.oo bacteria coal. NO or than stall ar
Official Me Snobs of xed Analyses the a ioolions (Off betel evaluated
in be permitted
!lying bacteria cre cubic centimeter alter zenteUssehon shall n ch
accordance
rc an. Such ceure5 and examinations shall be xe loafed m be 00 miilk In any products rem m' a rr em,Iroxen tlesserfs,cleat an ntl b te ise ¢Mods of¢ c Hea ilk vice. Exia ne ens frozen milk o amplle r bacteria
e
mended by the a co Slates dot Health Santee. Examinations sporting 1 The bacteria or the ovet, oreamdlmb e
b d, ss hall bh is r sh i quire. tlaysrofiv includinp Or ire poring, The rt count em for ice above ice mix,and
no
as the head/conducted
shall require. ilk prod vitamin D milk de unonether averan ge fort four consecutiiveosoccimentshorbsa,mplesl etcording en
milk Products and/or fortified laboratoryk d bin tlhets shall oe made to the American Public Health Association Standard and saki Ice Cream st
KII
at "netannually8- In Gpiable products
the products.
officer."
"Section •ton pasteurization
for milk and mill(oo"otlucte Al Grade mix,Ire cream must
desserts,l0 cream ping eve frozen milk erea-
"A" milko for shall 0e pro and ce all Grade processed, a000tozetl lto eta orast on unN ba pasy.liVred 01 esafah every ndNlhleol ingreat'ofj
and milkmdhe l wi be proic 1, ciologiand pasteurized toe to t ease one hundred usly five degrees thirty
and holding at'of
conform with the sanitation
n require requirements
this
io temperature such hundred see 00.nive deg for tato least it a minutes at to at Teent re
fHEMICA and Ce Loon L AND TE of iRs loon. er tuna cotl evenlly for
degrees tAnnInheo and adsholding1n at such tern-C
CHEMICAL,and
BIOLOGICAL AND TEMPERATURE STANDARDS Perorate operated eq for of least twentythat seconds in approved h and eel
FOR GRADE A MILK AND MILK PRODUCTS Prot/ode operated upreclu, any
that nothing contained herein wt
haaitee demonstrated
preclude any other p t plias(On process WWI)
Grade A raw milk Temperature... Calnna to 50° a to less and. has been horny. Ic cream eo be o. fly ream,f inn ats le byr the i�nh,
procetoedd I h e r a a i until prolui ts,'rebels Ice d mix.Ids cream,oor 01 alltimes
desserts,Ice traam
pndividual ported a,'rebelsmilk der suchucts or feralo d at all ons a e shock
Bacterial limits. Individual exceed 00,000producerper
milk not acted end oveth antler each ntamin lion and contllNon9 an to check e%,
' 10 exceed Icot000 pal milliliter bacterial growth d Notice contamination."ton." h
prior to commingling with "Section bacterial
Notice exceeds
emaximum trio t reader, Whenever Sit
other roducer mailk, Not x- the average bacterial count ext si arithmetic average f fifty ihi
ceedinrq 300,000 Per milliliter thousand bacteria per cubic centimeter,te health ficer shalt send
mingled milk prior t0written notice thereof to the person concerned,and snail take an ddi- ill
as pasteurization. Nof to d atonal sample,but not before the tense of three days,for etermining Sa
3,000 bacteria per milliliter tot a new average. Violation of the requirement by the new average or
laboratory pasteurized raw •
I Fik
ri
Artmiores,,.. Naikdeleefible enrlbioHt real'' r U,S,WEATHER SUREAU FORECAST TO 7:00 A.M.EST 'a.,a-ee
dues, ' kegei retraces !Lew rlorace, 311
Grade A Pasteur-Temperature... opied to 45°F.or less and '�"^""-'- - '.--_ ' -
Ized milk and maintained thereat. be e y subsequent evereg<shell cal(ter Immedlefe suspension of Ire
Ilk products p anti,unless re last i tllvldual result Ib within IA¢lifly thousand
milk
allured "de"
lie{is, Milk and milk producI, —I +1m�t"Section 18•11-ld, Misbranding prohibiting. No person shall'sell, cAas
protlucls). 2p,pp0 per millillller. offer for ale o advertise for sale any Ice ere m,ice ea mix.
conform limit... Not exceeding 10 per milllllier, rozen confection,frozen dessert,sherbet,or other frozen milk or cream 0nt
product without first plalillY labeling and marking the Package or other a
Phosphatase... Less than 1 microgram.Per Container of gush product with: lowii
milliliter,by Scharer RePid CH The ne a of the contents asIn given the definitions In this gC
chapter.
Mmethod Inc equivalent by other 21 The nameand permit number of the processor. PqT
1a (3)The word'pasteurized.' R
Grade A Pasreu- Temperature... tame condo-"A"Pasteur- The above expired information hall be In h location,size and A-25
Hied culture a milk tl milk protlucls, colors a;shall be first approved by the health authority,which require- (TR,
Products. "If'""
Ilmll..I lord BYhtle�ilk 9asteur- Cent shall be uniform on all persons RC
tied milk d iik Products. 'Section IB -94. Prohibite ingredients o frozen dairy products.A-30
No persons shall sell,advertise or offer expose for la frozen RC
Phasphatese..• Same a Grade"A'•pe,taut- dairy product if it contains any ois,other than milk or egg fats added ANC
Ized milk end milk products,' to or blended or comnounded will them,Provided,however,.that cnoca
late Ice cream and the coating,or coated Ice cream and ice milk may•A.k
Beclerial limits Exempt. B lain cocoa butter." PI
manipulation other than pasteurisation,processing SECTION 2.That chapter 8 of Title 1B of the Revised Ordinances of,g490
Salt Lake City,Utah,1965,relating to dairy and milk inspection,be,and RI
methods
Process integra or therewith, and appropriate refrigeration shall be the same hereby is,emended by adding thereto a new section 18 8.44,re.WH-
pplied to m
ilk and milk products for the purpose of removing or bating to dry milk products,to read as follows: SEE
deactivating microorganisms. "Section 1BB-K.Div milk products.All dry milk products menu.
• t
In n emergency,the sale of Pasteurized milk and milk products factored,sold of offered for sale for use in the commencaai-preparation WH-
htch have of been graded, the grade of which is unknown,may f Grade A pasteurized milk products,regulated by this tulle, r used LIG
be authorized by the Health Authority: n which case,such milk and for Uth purpose within this the
t r its police Iurisdacfion,shall be 6VH'
Ilk products shall be labeled'ungraded.' regulated in accordance with the terms of the unabridged form of the g,
"Section 181823.unlawful to sell ther than grade A pasteurized ordinance In Grade A Dry Milk Products-A RecOmmentle Sanitation,iA,H.
milk.No milk or milk Products call be sold to the final consumer p Ordinance and Code for Dry Milk Products--Supplement I to the. g.
r to restaurants,soda fountains,shall
tore, sinner estalish-try MIIk Ordinance and Code- 1953 Recommendations 1 the Public p.3C
e tots except Grade A raw
Ilk ndfor milk products. It shall H Health Service,three certlhed copies f which shall be on file 5
he u lawful to sell ra milk to final consumers or to restaurants,IS
the office t the rid Recorder;Pfavid¢tl,that the words'municipality IA-]E
sotla fountains. c V•bores r sl Ilar eslabllshments." I T of in said unabridged corm shall be understood to r fer to the a
'Serbian 13-O2S.Dipginn r transferring miik prohibite0.No miik•P unicepalily of Sall Lake City, d the words'health fi leaf'shall•R.1,
producer or distributer hall transfer ilk r Ilk preduels from one H, b understood M refer to the Health Commissioner 1 Salt Lake Cilv." A
container o tank truck to another on the tree!, n y vehicle,store, SECTION 3.That Chapter 9 1 Title 18 of the Revised•Ordinances 1 R•1'
r In y place except a milk plant,receiving station any
transfer Nation, Salt lake City,Utah,1965„ toting to dairy and milk Inspection,he, of
f-
ilkhouse exneciallyeu d for that purpose,The dinning or lalln9 the am hereby Is amended read
etlding thereto a new-section 189-dtl,u N,
of milk or fluid milk rotlucrs is prohibited." Iv retail.f0 bnermal milk,to follows PR
le "Section 10-9.4.1 Abnormal milk.Cows which show evidence of the F
"Section 10-8-26.Milk to be placedIn final delivery containers, 1t in, secretion f abnormal milk In on or quarters based Upon qN.
shall be unlawful to sell o serve any ilk or fluid product except iq bacteriological,chemical,orphysical examination,shall be milked last
he indivival,original container received from the distributor,or rom elf r with separate equipment, d the o milk hall e discaded. Cows CH
an approved sulk dispenser: PROVIDED,that this requirement shall Ism treated with.Or cow etch have consumed chsa feel,medicinal SNP
not apply to milk for mixed drinks r u,ng less than one-halt pint f S radioactive agents which gable f 6eing fed In the milk C
ilk,ar to cream,whipped Brea or hall d half which Ise Umed,g Cand whirl,In the ldsment of the heatolh a IheritY,may¢b a deleterious NO
the premises antl which y be served from the original plainer re
to human health,shalt be milked last r with se90-ate a pment,and C
of not a hoe cite-hdlf may
capacity, r from a bulk dispenser c e the ilk disposed of as Ina health authority y direct." CE
approved for such service by the health authority." • I cnc SECTION S.That Sections 18,8.24 and to r f the Revise Ordinances, C
"Section 18428. Temperature required In food service establish-o of Salt Lake City. Utah,n 1965, relating to regrading of milk of milk GP
moils. If shall be lawful to sell or sere a, asleurtzed milk zi products,be,and the same hereby are,repealed.
FIlk product which has not been maintained ten of temcerelure f 45°tot SECTION S.In the optnlon of the Board of Commissioners It Is n s-214
.o less. if containers of Pasteurized ilk and to,prd.ucis are IQ ry to the Peace,health and safely of the inhabitants or Salt Lake CRY, NC
stored In ice,the storage container shall be properly diseases
" jot Utah,that!his ordinance become effective Immediately. 51
Section 1Bg36, Persons with communicable diseases prohibited.oft SECTION b.This ordinance shall take effect upon its first publication. Dec
No Person affected with any disease in an� nicabie form,or while vie Passed by the Board of Commissioners of Salt Lake City,Utah,this Bfh
r let of c h disease, -hall work tany dairy farm or milk plantnil day of August,1966, wh
I ray Capacity which brings him 'at
contact with the production,for J.BRACKEN LEE, wa
andling,storage,,or transportation of n milk,milk Products,containerb,l u Mayor in
equipment,and utensils. �a MERMAN J.HOGENSE ,
City ReCOrder e1G
SEAL) ,wt
BILL NO.105 011966,
I ubllshed September 19,1966. IA-19)'fA
/06