Public Health (Food).
not less than 145 degrees on the Fahrenheit scale and not more than 150 degrees on the Fahrenheit scale, and which has then immediately been cooled to a temperature of not more than 55 degrees on the Fahrenheit scale :
[CAP. 140
Provided that no milk or cream shall be deemed G.N. 1205/39. pasteurized if it shall contain on sample taken at any time—
(a) before pasteurization, more than 200,000 bacteria per cubic centimeter and/or any Bacillus coli communis in one-thousandth (0.001) of a cubic centimeter or,
(b) after pasteurization, and before or during delivery for sale, more than 30,000 bacteria per cubic centimeter and/or any Bacillus coli communis in one-tenth (0.1) of a cubic centimeter.
3. (1) All pasteurizing, sterilizing, cleansing, cooling, G.N. 879/38. refrigerating, cold storage, bottling, filling or other plant or apparatus used in any dairy shall be of a type approved by the Council.
(2) Every pasteurizing plant or apparatus shall be equipped with a self-registering thermometer device which will accurately indicate and record the temperature to which and the length of time for which the pasteurized milk has been heated. All such records shall be kept for at least two months and shall be available for inspection at all reasonable times by any health officer or food officer.
4. (1) Milk shall be sold, offered or exposed for sale G.N. 379/38. only in containers of a type approved by the Council. For G.N. 1140/40. the purposes of these by-laws "container" includes any cover attached to a container.
(2) The filling of all containers shall be carried out only in the premises in which the milk was pasteurized and shall be done by machinery or some other means approved by the Council.
(3) All containers shall be thoroughly cleansed and sterilized before use. The cleansing and sterilizing of bottles shall be done with steam or boiling water.
(4) Every bottle used as a container shall be constructed of clear colourless glass and shall be closed with a tightly
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Public Health (Food).
not less than 145 degrees on the Fahrenheit scale and not more than 150 degrees on the Fahrenheit scale, and which has then immediately been cooled to a temperature of not more than 55 degrees on the Fahrenheit scale :
[CAP. 140
Provided that no milk or cream shall be deemed G.N. 1205/39. pasteurized if it shall contain on sample taken at any time—
(a) before pasteurization, more than 200,000 bacteria per cubic centimeter and/or any Bacillus coli communis in one-thousandth (0.001) of a cubic centimeter or,
(b) after pasteurization, and before or during delivery for sale, more than 30,000 bacteria per cubic centi- meter and/or any Bacillus coli communis in one- tenth (0.1) of a cubic centimeter.
3. (1) All pasteurizing, sterilizing, cleansing, cooling, G.N. 879/38. refrigerating, cold storage, bottling, filling or other plant or apparatus used in any dairy shall be of a type approved by the Council.
(2) Every pasteurizing plant or apparatus shall be equipped with a self-registering thermometer device which will accurately indicate and record the temperature to which and the length of time for which the pasteurized milk has been heated. All such records shall be kept for at least two months and shall be available for inspection at all reasonable times by any health officer or food officer.
4. (1) Milk shall be sold, offered or exposed for sale G.N. 379/38. only in containers of a type approved by the Council. For G.N. 1140/40. the purposes of these by-laws "container" includes any cover attached to a container.
(2) The filling of all containers shall be carried out only in the premises in which the milk was pasteurized and shall be done by machinery or some other means approved by the Council.
(3) All containers shall be thoroughly cleansed and sterilized before use. The cleansing and sterilizing of bottles shall be done with steam or boiling water.
(4) Every bottle used as a container shall be constructed of clear colourless glass and shall be closed with a tightly
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