6F 
 
AN ORDINANCE 
 
 REGULATING THE 
 
 PRODUCTION 
 
 TRANSPORTATION 
 
 AND SALE 
 
 OF 
 
 Inspeded and PaSeurized Milk 
 
 IN THE 
 
 CITY OF CHICAGO 6-^..^,^ 
 
 And Repealing Sedtions 1273 and 1274 of 
 the Chicago Code of 1911 
 
 G. B. YOUNG 
 
 Commissioner of Health 
 
 Passed by the City Council of the City of Chicago, 
 August 14th, 1912 
 
 ^i'tii. 
 
AN ORDINANCE 
 
 Repealing Sections 1273 and 1274 oi The 
 Chicago Code of 1911, and substitut- 
 ing therefor an ordinance regulating 
 the production, handhng and sale of 
 Inspected and Pasteurized Milk. 
 
 Be it ordained by the City Council of 
 the City of Chicago: 
 
 Section 1. That Sections 1273 and 
 1274 of The Chicago Code of 1911 be 
 and are hereby repealed and that the 
 following ordinance be substituted 
 therefor : 
 
 "1273. All Milk Sold or Kept for 
 Sale to Be Pasteurized, Unless In- 
 spected, and the Temperature of Said 
 Milk During Storage and Transpor- 
 tation Regulated.) It shall be unlaw- 
 ful for any person', firm or corpora- 
 tion to transport into the City of 
 Chicago, or to transport or deliver 
 from point to point within the city, 
 milk, cream, skim milk or buttermilk 
 for human consumption which is of a 
 higher temperature than 60 degrees 
 Fahrenheit, provided that after June 
 \st, 1914, it shall be unlawful for any 
 person, firm or corporation to trans- 
 port into the City of Chicago, or to 
 transport from point to point within 
 the city, or to deliver any milk, cream, 
 skim milk, or buttermilk for human 
 consumption which is of a tempera- 
 ture higher than 55 degrees Fahren- 
 heit. 
 
 All milk, cream, skim milk or but- 
 termilk sold, offered for sale, exposed 
 for sale, or kept with the intention of 
 selling, or used in the manufacture of 
 ice cream, within the City of Chicago, 
 shall be pasteurized in a manner as 
 hereinafter provided, unless such milk, 
 cream, skim milk or buttermilk is of 
 the kind or grade hereinafter definecT 
 as "Inspected." 
 
 A. Inspected Milk,) "Inspected" 
 milk, cream, skim milk or butter- 
 milk shall be produced in dairies that 
 have been inspected and approved by 
 the Commissioner of Health. 
 
 Any person, firm or corporation pro- 
 ducing and selling, or producing and 
 offering for sale or for delivery in 
 the City of Chicago, or any person, 
 firm or corporation engaged in the 
 bottling, or receiving and handling 
 in bulk of such milk, cream, skim 
 milk or buttermilk shall make a writ- 
 ten application to the Commissioner 
 
 of Health, stating the name and resi- 
 dence of the applicant and the loca- 
 tion and description of the premises 
 where such milk is to be produced, 
 bottled or handled. 
 
 The Commissioner of Health shall 
 thereupon make, or cause to be made, 
 an inspection of tlie"premises, cows and 
 the milk produced, and the manner of 
 handling the milk, cream, skim milk, 
 or buttermilk, and if the same arc 
 found to comply with the requirements 
 as hereinafter set forth, he shall issue 
 a perniit allowing the milk, cieam, 
 skim milk or buttermilk produced or 
 handled on said premises to be brought 
 into or sold in the City of Chicago, 
 conditioned that the person, firm or 
 corporation given such permit will re- 
 port at once any and all sickness oc- 
 curring in himself or any or all per- 
 sons residing or employed upon such 
 premises, and will not ship into, de- 
 liver, sell or offer for sale in the City 
 of Chicago or bring or deliver to any 
 creamery or bottling plant supplying 
 the City of Chicago, the milk, cream, 
 skim milk or buttermilk produced on 
 said premises, whenever a case of con- 
 tagious or infectious disease is known 
 or suspected of having occurred in 
 himself or any or all other persons re- 
 siding or employed upon said dairy 
 farm, or in the families of any person 
 or persons so employed or in any 
 dwelling in which said person or per- 
 sons shall be domiciled. 
 
 Every such permit to produce in- 
 spected milk shall expire on the 30th 
 day of June following the date of is- 
 sue, and every such permit to bottle, 
 or handle in bulk inspected milk shall 
 expire on the 31st day of December 
 following its issue. 
 
 The Commissioner of Health, when 
 it shall appear to his satisfaction that 
 the provisions of this article have not 
 been complied with, may at any time 
 revoke such a permit by giving notice 
 in writing. 
 
 "Inspected" milk, cream, skim milk 
 or buttermilk shall be produced and 
 handled in accordance with the fol- 
 lowing regulations : 
 
 (a) It shall be produced on farms 
 scoring not less than 65 on the follow- 
 ing score card; provided, however, 
 that after January \st, 1915, farms on 
 which inspected milk is produced 
 shall score not less than 70 on this 
 same score card. 
 
 0« of D. 
 
SCORE CARD. 
 
 Score 
 Equipment Perf. Al'w'd. 
 
 cows. 
 
 Condition 4 
 
 Health (outward appearance) 6 
 Comfort 4 
 
 Bedding 2 
 
 Temperature of stable....! 
 
 Protected yard 1 
 
 Cubic feet of space per cow: 
 
 Over 300, 2; over 400, 4; 
 
 500 to 1,000, 6 6 
 
 Feed 4 
 
 Water 8 
 
 Clean 6 
 
 Fresh 2 
 
 STABLE. 
 
 Location 6 
 
 Well drained 3 
 
 Free from contaminating 
 surroundings . . . •. 3 
 
 Construction 10 
 
 Tight, sound floor 3 ' 
 
 Gutter 1 
 
 Stall, Stanchion tie 1 
 
 Low-down manger 1 
 
 Smooth, tight walls 1 
 
 Smooth, tight ceiling ... .2 
 Box stall 1 
 
 Light : 1 sq. ft. glass per 
 cow, 2; 2 sq. ft. 4; 3 sq. 
 ft. 6; 4 sq. ft. 8; even dis- 
 tribution, 2 ; 10 
 
 Ventilation : Sliding win- 
 dows, 2 ; hinged at bot- 
 tom, 4; King system or 
 muslin curtain 8 8 
 
 Stable yard (drainage) .... 2 
 
 MILK ROOM. 
 
 Location 6 
 
 Convenience 2 
 
 Free from contaminating 
 
 surroundings 4 
 
 Construction 4 
 
 Floor „....1.5 
 
 Walls and ceiling 1 
 
 Light .5 
 
 Ventilation 5 
 
 Screens 5 
 
 Arrangement 2 
 
 Equipment 6 
 
 Hot water or steam 2 
 
 Cooler 2 
 
 Narrow top milk-pail. .. .1 
 
 Other utensils 1 
 
 Water supply for utensils.. 10 
 
 Clean 6 
 
 Convenient 2 
 
 Abundant 2 
 
 Milking suits 4 
 
 Total 100 
 
 Methods 
 
 cows. 
 
 Cleanliness 
 
 Score 
 Perf. Al'w'd 
 
 10 
 
 Cleanliness '12 
 
 Floor 4 
 
 Walls 2 
 
 Ceiling 2 
 
 Ledges 1 
 
 Mangers and partitions...! 
 
 Windows ! 
 
 No other animals in sta- 
 ble 1 
 
 Stable air 4 
 
 Removal of manure 4 
 
 To field or proper pit.... 4 
 
 30 feet from stable 2 
 
 Cleanhness of stable yard. . 2 
 
 MILK P.OOil. 
 
 Cleanliness 6 
 
 Care and cleanliness of uten- 
 sils 10 
 
 Inverted in pure air 2 
 
 Clean (superficially) 4 
 
 Sterihzed 4 
 
 MILKING. 
 
 Cleanliness 14 
 
 Clean, dry hands 4 
 
 Udders washed and dried 10 
 Cleaned with moist cloth 8 • 
 Cleaned with dry cloth.. 4 
 
 CARE OF MILK. 
 
 Cooling 20 
 
 Removed from stable im- 
 mediately after milking 
 each cow and promptly 
 
 cooled 10 
 
 Cooled to 50° F. or be- 
 low 10 
 
 51° to 55° F...: 8 
 
 56° to 60° F 6 
 
 Storing 8 
 
 Below 50° F 8 
 
 51° to 55° F 6 
 
 56° to 60° F 4 
 
 Transportation 10 
 
 Iced in summer 10 
 
 Jacket or wet blanket in 
 
 summer 8 
 
 Dry blanket 4 
 
 Covered wagon 2 
 
 Total 100 .... 
 
 Score of equipment. .. .X !=■•• • 
 
 Methods X2= 
 
 Total -^• 3 = Final Score. 
 
 (b) It shall be obtained from cows 
 which have been certified, by veteri- 
 narians authorized by the Commis- 
 sioner of Health, or by veterinarians 
 
appointed by the state or United States 
 government, to be free from tubercu- 
 losis and other diseases, not more 
 than SIX months prior to the date 
 that such milk is brought into the city, 
 provided, however, that time shall be 
 given until June 30, 1913, for the filing 
 of such certificates. 
 
 Animals known to be affected with 
 tuberculosis or other infectious dis- 
 eases shall not be kept in herds used 
 for the production of inspected milk. 
 The cows yielding same must be 
 kept clean. Long hair must be clipped 
 from the flanks, udder and from the 
 tail sufficiently to clear the ground. 
 The cows shall not be fed on slops, 
 refuse of any distillery or brewerj^ 
 glucose or any malt in a state of fer- 
 mentation, putrefaction or decom- 
 position, or any other putrefying or 
 unwholesome foodstuffs. Milk from 
 
 . cows fifteen days before and one week 
 after calving shall not be mixed with 
 
 . inspected milk. 
 
 (c) The milking must be done by 
 milkers who are clean as to both cloth- 
 ing and person or by mechanical milk- 
 ers operated by persons as above 
 specified. When open milk pails are 
 used they shall have an opening at 
 the top not more than seven inches 
 in diameter. 
 
 (d) All utensils, mechanical milkers 
 or other devices, used in the pro- 
 duction and handling of inspected milk 
 must be properly cleaned and steri- 
 lized each time before using, and shall 
 be so constructed that all parts are 
 absolutely free from places where milk 
 can accumulate or soak in so that it 
 cannot be removed by simple washing, 
 and the surface coming in contact with 
 the milk or cream must be smooth and 
 free from excessive rust. 
 
 (e) All persons living upon farms 
 where such milk is produced, or em- 
 ployed thereon, shall be free from 
 contagious or infectious diseases, and 
 resident or domiciled in places free 
 from such diseases, and shall not be 
 exposed to or come in contact with 
 any person suffering with or having a 
 contagious disease, provided that no 
 person shall be employed or permitted 
 to work on such farm unless and un- 
 til it shall have been demonstrated to 
 the satisfaction of the Commissioner 
 of Health of the City of Chicago 
 that said person is not a typhoid or 
 diphtheria carrier. 
 
 It shall be the duty of every per- 
 
 son, firm or corporation producing in- 
 spected milk to notify the Commis- 
 sioner of Health at once, by mail, of 
 the occurrence of any sickness in any 
 person, or persons, living or employed 
 on their farms where such milk is 
 produced. Milk, cream, skim milk or 
 buttermilk produced on any farm or 
 bottled or handled in bulk where a 
 case of contagious or infectious dis- 
 ease has occurred, or is suspected to 
 have occurred, shall not be shipped 
 into or delivered, sold or offered for 
 sale in the City of Chicago, or brought 
 or dehvered to any creamery or bot- 
 tling plant supplying the City of Chi- 
 cago until the Commissioner of Health 
 shall have been notified and shall have 
 made an investigation and released 
 such milk, cream, skim . milk or but- 
 termilk for delivery in the City of 
 Chicago. 
 
 (f) The milk from each cow shall 
 be removed from the stable immedi- 
 ately after it is obtained, and shall 
 then be strained and cooled at once to 
 60 degrees Fahrenheit or below. It 
 shall then be kept at a temperature of 
 60 degrees Fahrenheit or below until 
 delivered to the consumer, provided 
 that after June 1, 1914, the tempera- 
 ture to which the milk must be cooled 
 and at or below which it must be 
 kept shall be 55 degrees Fahrenheit. 
 
 (g) Inspected milk, cream, skim 
 milk or buttermilk exposed for sale, 
 offered for sale or sold to the consum- 
 er, shall be contained in tightly 
 closed and capped bottles, or recepta- 
 cles of a similar character. 
 
 (h) All milk, cream, skim milk, 
 or buttermilk produced and handled 
 in the manner required in Article A 
 of this section shall be labeled "In- 
 spected Milk," "Inspected Cream," 
 "Inspected Skim Milk," or "Inspected 
 iButtermilk," as the case may be, in 
 letters not less than -^^ of an inch high 
 on the cap or cover of every package 
 when contained in bottles or recepta- 
 cles of a similar character, and not 
 less than f^ of an inch high, on a 
 tag, attached to each container, when 
 contained in cans.. The serial number 
 corresponding with the number of the 
 permit given by the Commissioner of 
 Health to the person, firm or corpora- 
 tion producing such inspected milk, 
 cream, skim milk or buttermilk shall 
 be plainly indicated in figures not less 
 than % of an inch high on every case, 
 can or receptacle of a similar char- 
 
acter in which such milkj cream, skim 
 milk or buttermilk is sent or brought 
 into the City of Chicago. 
 
 The cap or stopper of the bottles or 
 receptacles of a similar character in 
 which saidinspec'ed milk , cream, skim 
 milk or buttermilk shall be contained 
 shall be plainly marked with the name 
 of the day of the week upon which the 
 said milk, cream, skim milk or butter- 
 milk was first enclosed in bottles or 
 receptacles of a similar character, pro- 
 vided, that it shall be unlawful for any 
 person, firm or corporation to mark, 
 cause to be marked, or permit to be 
 marked upon any bottle or receptacle 
 of similar character containing in- 
 spected milk, cream, skim milk, or 
 butterinilk the name of any other day 
 than that upon which the contents was 
 first enclosed iti bottles or containers 
 of similar character. 
 
 (i) All inspected milk, cream, 
 skim milk or buttermilk sold, of- 
 fered for sale or kept with the inten- 
 tion of selling or brought into the 
 City of Chicago shall not yield more 
 than a perceptible amount of sedi- 
 ment or stain other than that of nat- 
 ural butterfat, when a pint sample 
 of the same is filtered through a 
 pledget of cotton one inch in diameter, 
 and shall be entirely free from dis- 
 easp producing bacteria and blood, 
 pus or other matter or things dan- 
 gerous and detrimental to health. 
 
 Inspected milk and inspected skim 
 milk shall not contain more than 100- 
 000 bacteria per c. c. from October 1 
 to May 1, inclusive, and not more 
 than 150,000 bacteria from May 2 to 
 September 30, inclusive. Inspected 
 cream shall not contain more than 
 150,000 bacteria per c. c. from Oc- 
 tober 1 to May 1, inclusive, and not 
 more than 300,000 bacteria from May 
 2 to September 30, inclusive. 
 
 In the determination of the number 
 of bacteria the culture media used 
 shall be 1 per cent agar agar, having 
 a reaction of plus 1.5 on Fullers' 
 scale. 
 
 The quantity of culture media used 
 shall be 10 cubic centimeters per 
 plate. The Petri dishes shall be 100 
 millimeters in diameter. 
 
 The Plate cultures shall be incu- 
 bated at a temperature of 37° Centi- 
 grade, for a period of two days. 
 
 The Petri dishes selected for count- 
 ing shall be those containing not less 
 
 than 20 nor more than 200 colonies 
 per plate. 
 
 B. Pasteurized Milk.) All milk, 
 cream, skim milk or buttermilk not 
 complying with the requirements set 
 forth for inspected milk in Article A 
 of this section shall be produced, han- 
 dled and pasteurized in accordance 
 with the following regulations. 
 
 (a) The said milk, cream, skim 
 milk or buttermilk shall be pro- 
 duced on farms scoring not less than 
 55 on the score card as described in 
 paragraph (a) in Article A of this 
 section. 
 
 (b) It shall be obtained from cows 
 which, upon physical examination, arc- 
 found to be free from disease. The 
 cows shall be kept clean and shall 
 not be fed on slops, refuse of any dis- 
 tillery or brewery, glucose or any 
 malt in a state of fermentation, pu- 
 trefaction or decomposition, or any 
 other putrefying or unwholesome 
 foodstuffs. Milk from cows fifteen 
 days before and one week after calv- 
 ing shall not be mixed with pasteur- 
 ized milk. 
 
 (c) The milking must be done in 
 a cleanly manner. When open milk 
 pails are used they shall have an 
 opening at the top not more than 
 seven inches in diameter. 
 
 (d) All utensils used in the pro- 
 duction and handling of pasteurized 
 milk must be properly cleaned and 
 sterilized each time before using, and 
 shall be so constructed that all parts 
 are absolutely free from places where 
 milk can accumulate or soak in so 
 that it cannot be removed by simple 
 washing, and the surface coming in 
 contact with the milk or cream must 
 be smooth and free from excessive 
 rust. 
 
 (e) All persons living upon farms 
 where such milk is produced, or em- 
 ployed thereon, shall be free from con- 
 tagious or infectious diseases, and 
 resident or domiciled in places free 
 from such diseases, provided that no 
 person shall be employed or permit- 
 ted to work who is known to be a 
 "carrier" of an infectious or conta- 
 gious disease. 
 
 (f) The milk from each cow shall 
 be removed from the stable immedi- 
 ately after it is obtained, and shall 
 then be strained and cooled at once 
 to 60 degrees Fahrenheit or below 
 
and kept at this temperature until 
 pasteurized, provided that after June 
 1,, 1914, the temperature to which the 
 milk must be cooled, and at or below 
 which it must be kept shall be 55 
 degrees Fahrenheit. 
 
 (g) All niilk, cream, skim milk 
 or buttermilk required to be pasteur- 
 ized shall not yield more than a per- 
 ceptible amount of sediment or stain 
 'other than that of natural butterfat 
 when a pint sample of the same is 
 filtered through a pledget of cotton 
 one inch in diameter, and shall _ be 
 entirely free from disease producing 
 bacteria, and blood, pus, or other mat- 
 ter or things dangerous and detri- 
 mental to health. 
 
 Such milk and skim milk, before 
 pasteurization, shall not contain more 
 than 750,000 bacteria per c. c. from 
 October 1 to May 1, inclusive, and 
 not more than 1,000,000 bacteria per 
 ,c. c. from May 2 to September 30, 
 inclusive. 
 
 , Such cream shall not contain more 
 than 800,000 bacteria per c. c. from 
 October 1 to May 1, inclusive, and 
 not more than 1,500,000 bacteria 
 from May 2 to September 30, inclu- 
 sive. . ' 
 
 ■ (h) ■ Every person, firm or corpora- 
 tion installing or operating a pasteur- 
 izer for the purpose of pasteurizing 
 or treating milk, cream, skim mill? 
 or buttermilk to be sold, offered for 
 sale or kept with the intention of sell- 
 ing, or fof the pasteurization or treat- 
 ment of milk, cream, skim milk or 
 buttermilk to be shipped or brought 
 into the City of Chicago, shall notify 
 the Commissioner of Health in writ- 
 ing, stating the time when and the 
 place where such pasteurizer is to be 
 installed, together with the name of 
 the person or persons who will oper- 
 ,ate said pasteurizer, and shall Hie with 
 
 said. Commissioner of Health the 
 names of the ozviiers and the location 
 of all farms from which the milk that 
 is to, he pasteurised at said plant is 
 obtained. . 
 
 - The Commissioner of Health shall 
 thereupon make or cause to be made 
 an inspection of such pasteuriser and 
 the premises or plant wherein the 
 
 ■ same, is operated. He shall also inspect 
 or cause to be inspected all farms 
 the milk snpply of zuliich, after pas- 
 teurisation at said plant, is sold or 
 
 rinte'iiided for sale or brought into the 
 
 City of Chicago with the intention 
 of selling for huntan consumption; 
 and no such farms shall be allowed 
 to bring or furnish milk, or cream 
 to said pasteurising plant without 
 first being inspected and found to 
 comply with the requirements of Ar- 
 ticle B of this ordinance. 
 
 It shall be unlawful for any person, 
 firm or corporation operating such a 
 pasteuriser or pasteurising plant to 
 receive milk or cream from any farm 
 which has not been inspected and 
 passed by the Commissioner , of 
 Health. 
 
 If all of the foregoing provisions 
 have been complied with, and the 
 pasteuriser or pasteurising equipment 
 is such that 99 per cent of all bacteria 
 and all pathogenic bacteria are killed 
 in the milk treated therein at the tem- 
 perature required in paragraphs (/) 
 and (0 of Article B of this ordinance, 
 the Commissioner of Health shall 
 issue a permit allowing the milk, cream, 
 skim milk or buttermilk pasteurised 
 in such pasteuriser and on such prem- 
 ises to be brought into or sold in the 
 City of Chicago. Every such permit 
 shall expire on the 30th day of June 
 following date of issue. 
 
 The Commissioner of Health may 
 ivithdraw his approval by serving no- 
 tice in zvriting when any such pasteiiri- 
 ser or pasteurising plant is not opera- 
 ted in accordance with the provisions 
 of this ordinance or when the milk 
 received thereat or pasteurised therein 
 is obtained from farms that do not 
 comply luith the requirements as set 
 forth in Article B of this ordinance 
 or from farms zvhich have not been 
 inspected and fomid to comply with 
 said requirements by the Commission- 
 er of Health. 
 
 In case of dispute in regard to tests 
 made of such pasteuriser or pasteur- 
 ising equipment or in regard to the 
 icmperature to which the milk shall be 
 heated, the person, firm or corporation 
 making application to operate a pas- 
 teuriser may make application to the 
 Commissioner of Health to have the 
 said pasteuriser or pasteurising equip- 
 ment re-inspected. Such re-inspection 
 or retesting shall be done by one per- 
 son designated by the Commissioner 
 of Health and another by the person, 
 arm or corporation owning or oper- 
 ating said pasteuriser, and in case of 
 failure or inability to agree, the two 
 to select a third. 
 
(i) In all continuous pasteuriza- 
 tion the milk and cream shall be 
 heated to a temperature which shall 
 be determined and fixed b}' the Com- 
 missioner of Health for each machine 
 at a poii'it corresponding to a tempera- 
 ture required to kill 99 per cent of 
 the bacteria and all pathogenic bac- 
 teria contained in the raw product, 
 and shall show no colon bacilli in 
 1 c. c. as determined by cultural 
 methods. 
 
 All continuous pasteurizers shall be 
 equipped with feeding pipe which is 
 so constructed that the pasteurizer 
 cannot be fed in excess of its normal 
 working capacity, that is, in excess 
 of the working capacity of the ma- 
 chine at which 99 per cent of the bac- 
 teria are killed when the required 
 amount of heat is applied. 
 
 A recording apparatus shall be in- 
 stalled upon ail pasteurizers to re- 
 cord during operation the temperature 
 of the pasteurized product as it flows 
 from the heater. The thermometer 
 of this recording apparatus must be 
 accurate and kept submerged in the 
 milk in such a way that it is not ex- 
 posed to escaping steam or other heat, 
 except the heated milk, provided 
 that if the pasteurizing is done in 
 bottles or in other final containers, 
 the temperature recording apparatus 
 must be attached and adjusted in a 
 tnanner so as to accurately record 
 the temperature to which the milk, 
 cream, skim, milk or buttermilk 
 is raised and the duration of time for 
 which said temperature is main- 
 tained. 
 
 The records made by this record- 
 ing thermometer must be accurate 
 and made in a chamber which is kept 
 under lock and key in the control of 
 the Commissioner of Health. 
 
 The mechanism of the pasteurizer 
 or pasteurizing system shall be such 
 that the three important elements, 
 namely, the temperature, time of ex- 
 posure and the quantity of milk ex- 
 posed at one time can be readily 
 kept under control and observation 
 by the Commissioner of Health. 
 
 (j) The following conditions as to 
 degrees' of heat and time of exposure 
 shall be complied with : 
 
 A uniform heating of 140 degrees 
 Fahrenheit for 20 minutes, or 150 de- 
 grees Fahrenheit maintained for 15 
 minutes, or 155 degrees Fahrenheit 
 
 maintained for 5 minutes, or 160 de- 
 grees Fahrenheit maintained for V/o 
 minutes, or 165 degrees Fahrenheit 
 maintained for 1 minute. The time 
 shall be calculated from the period 
 that the entire quantity reaches the 
 required temperature. 
 
 (k) All milk, cream, skim milk 
 or buttermilk produced and handled in 
 the manner required in Article B of 
 this section shall be labeled "Pasteur- 
 ized Milk," "Pasteurized Cream," 
 "Pasteurized Skim Milk," or "Pas- 
 teurized Buttermilk," as the case may 
 be, in letters not less than -f'g of ;an 
 inch high on the cap or cover of every 
 package, when contained in bottles 
 or receptacles of a similar character, 
 and not less than f^ of an inch high, 
 on a tag attaclied to each container, 
 when contained in cans, togethei" with 
 a serial number corresponding with 
 the number of the permit given by 
 the Commissioner of Health, to the 
 person, firm or corporation, for .the 
 pastenrbcr or plant, pastenricing said 
 milk, cream, skim milk or buttermilk, 
 and the cap or stopper of the bottles 
 or receptacles of a similar character 
 in which said pasteurized milk, cream, 
 skim milk or buttermilk shall be con- 
 tained shall be plainly marked with 
 the name of the day of the week 
 upon which said milk, cream, skim 
 milk or buttermilk enclosed in said 
 bottles or receptacles of a similar 
 character, was pasteurized, provided, 
 that it shall be unlawful for any 
 person, iirm or corporation to mark, 
 cause to be marked, or permit to be 
 marked upon any bottle or recepta- 
 cle of similar character containing- 
 pasteurized milk, cream, skim milk 
 or butlermilk the name of any other 
 day than that upon which the con- 
 tents enclosed in bottles or containers 
 of similar character was pasteurized. 
 
 (1) After January 1, 1914, all 
 milk, cream, skim milk or butter- 
 milk which is not of the grade o" 
 kind defined in this section as "In- 
 spected" shall be pasteurized at a 
 temperature of not less than 140 de- 
 grees Fahrenheit for not less than 
 20 minutes or not less than 155 dc 
 grees Fahrenheit for not less. than 5 
 minutes. 
 
 (m) The pasteurized product shall 
 be cooled at once to a temperature of 
 45 degrees Fahrenheit or below. This 
 cooling shall be so conducted that the 
 pasteurized product is not exposed to 
 possible sources of contamination. 
 
This cooling apparatus shall be so 
 constructed that it can be readily 
 cleaned and sterilized. 
 
 Milk^ cream or skim milk shall be 
 enclosed in tightly capped bottles or 
 packages of a sifnilar character or in 
 sealed cans immediately after pas- 
 teurisation. 
 
 Pasteurised milk, cream, skim milk 
 or buttermilk shall he kept at a tem- 
 perature of 50 degrees Fahrenheit or 
 below while the same is stored or 
 kept at a pasteurising plant, bottling 
 establishment or milk depot. 
 
 Pasteurized milk, cream, skim milk 
 or butterfnilk exposed for sale, 
 offered for sale or sold to the con- 
 sumer, shall be contained in tightly 
 closed and capped bottles, or recepta- 
 cles of a similar character. 
 
 Pasteurized milk and skim milk 
 shall not contain more than 50,000 
 bacteria per c. c. from October 1 to 
 May 1, inclusive, and not more than 
 100,000 bacteria per c. e. from Maj^ 2 
 to September 30, inclusive. Pasteur- 
 ized cream shall not contain more 
 than 150,000 bacteria per c. c. from 
 October 1 to May 1, inclusive, and not 
 more than 300,(X)0 bacteria per c. c. 
 from May 2 to September 30, inclu- 
 sive, and shall not contain colon ba- 
 cilli in 1 c. c. as determined by cul- 
 tural methods. 
 
 In the determination of the number 
 of bacteria, the culture media used 
 shall be 1 per cent agar agar, having 
 a reaction of plus 1.5 on the Fuller 
 scale. 
 
 The quantity of culture media used 
 shall be 10 cubic centimeters per 
 plate. The Petri dishes shall be 100 
 millimeters in diameter. 
 
 The plate cultures shall be incu- 
 bated at a temperature of 37° Centi- 
 grade, for a period of two days. 
 
 The Petri dishes selected for count- 
 ing shall be those containing not less 
 than 20 nor more than 200 colonies per 
 plate. 
 
 (n) _Milk, cream, skim milk or 
 buttermilk which has been pasteurized 
 
 and held for a period of twelve hours 
 or more after such pasteurization 
 shall not be repasteurized or reheated 
 for the purpose of enhancing the 
 keeping qualities of such milk, cream, 
 skim milk or buttermilk. 
 
 1274. Penalty and Seizure.) Ev- 
 ery person, firm or corporation violat- 
 ing any of the provisions of the fore- 
 going section shall be fined not less 
 than $5.00 or more than $200.00 _ for 
 each and every offense, provided, 
 hoivever, that whenever the Commis- 
 sioner of Health of the City of Chi- 
 cago shall discover that any person, 
 firm or corporation has violated any 
 of the provisions of the foregoing 
 sections, said Commissioner shall 
 zvithin ten days from the date of such 
 discovery, before suit is commenced, 
 notify in writing the person, firm or 
 corporation guilty of said violation 
 that said violation has occurred, said 
 notice to state the particular provi- 
 sion of the foregoing section or sec- 
 tions that has been violated. All 
 milk, cream, skim milk or buttermilk 
 brought into the City of Chicago, or 
 sold, offered for sale, or kept with 
 the intention of selling, or of using 
 in the manufacture of ice cream 
 which does not comply with the re- 
 quirements as set forth in the fore- 
 going section, or with the standards 
 therein set forth, shall be condemned" 
 b}' the Commissioner of Health and 
 rendered unfit for human food by 
 coloring or otherwise treating, or 
 shall be condemned, seized and de- 
 stroyed, provided, that if in the opin- 
 ion of the Commissioner of Health 
 it is proper to do so the said milk, 
 cream, skim milk or buttermilk may 
 be tagged as follows : "Condemned, 
 Commissioner of Health, Chicago," 
 and returned to the shipper or pro- 
 ducer. 
 
 Section 2. This ordinance shall take 
 effect from and after its passage. 
 
LIBRARY OF CONGRESS 
 
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