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Said placard shall be in heavy block letters in red ink on a white background, with each letter not less than two inches in height and one and a half inches in width, and shall be posted so that the same shall be in plain view of passengers when they are seated. Regulation 45. Duties of undertakers. It shall be the duty of every undertaker taking charge of the preparation for burial of the body of any person to ascertain whether such person died of a communicable disease and if such person died of Asiatic cholera, diphtheria, epidemic cerebrospinal meningitis, glanders, plague, Scarlet fever, smallpox, or typhus fever it shall be his duty to cause it immediately to be wrapped in a sheet saturated with disinfecting solution and promptly thereafter placed in a coffin or casket, which shall then be immediately and permanently closed. This regulation shall not be construed to prohibit the embalming of any such body, but the undertaker shall cause such embalming to be done immediately upon taking charge of the body, except that, when a permit for embalming is required, this shall not proceed until the receipt of such permit. But immediately after the embalming he shall cause such body to be wrapped in a sheet and placed in a coffin or casket as hereinabove directed. After handling, embalming, or preparing for burial the body of a person dead of any of the communicable diseases enumerated in this regulation, such parts of the persons, garments, and utensils or other articles of the undertaker or his assistants, as may have been liable to contamination with infective material, shall be immediately cleansed or disinfected or sterilized in the manner prescribed by the rules and regulations of the state department of health. Regulation 46. Public funerals forbidden in certain cases. A public or a church funeral shall not be held of any person who has died of diphtheria, measles, scarlet fever, smallpox, or typhus fever; but any funeral of such person shall be private.
Regulation I. Permit required for sale of milk. No corporation, association, firm or individual shall sell or offer for sale at retail milk or cream without a permit from the health officer, which shall be issued subject to such conditions as may be imposed by the sanitary code, these regulations and the health officer. Such permit shall expire on the thirty-first day of March next after its issuance and shall be renewable on or before such date in each year and may be revoked at any time for cause by the state commissioner of health or by the health officer after a hearing on due notice. Regulation 2. Application for permit required. No permit for the sale at retail of milk or cream shall be issued unless written application, sworn to by the applicant, has been made therefor in the form prescribed by the state commissioner of health. Regulation 3. Information required in application for permit. Every application for a permit to sell at retail milk or cream shall contain the name of each producer from whom the applicant receives or expects to receive milk or cream for sale, together with the approximate amount of milk or cream to be furnished by each such producer, and upon change in the source or amount of Supply notice thereof shall be given promptly to the health officer. Regulation 4. Dairy farms to be inspected and scored. On or after the first day of January of each year the health officer shall make a sanitary inspection of every dairy farm where milk or cream is produced for sale at retail and shall score each such dairy farm on the score card prescribed by the state commissioner of health. The health officer may, however, in his discretion accept the inspection and scoring by the health officer, or his representative, of another municipality. Regulation 5. Conditions of issuance of permit. No permit to sell at retail milk or cream shall be issued unless the premises, where it is proposed to handle such milk or cream, shall, in the opinion of the health officer or his representative after inspection, have been rendered clean and sanitary; and unless each farm or dairy, where such milk or cream is produced, shall have been rated after inspection by a health officer or his representative, or, in case of protest, by a sanitary supervisor of the state department of health, at least forty per cent on the score card prescribed by the state commissioner of health. Regulation 6. Conditions of renewal of permit. No permit to sell at retail milk or cream shall be renewed unless inspection has been made within the preceding six months by the health officer or his representative of the premises where such milk or cream is handled and unless each farm or dairy where such milk or cream is produced has been rated by a health officer or his representative, or, in case of protest, by a sanitary Supervisor of the state department of health, within the preceding six months after inspection at least forty per cent on the score card prescribed by the state commissioner of health. Regulation 7. Public display of permit. Permits to sell milk or cream shall be publicly displayed in such manner as may be prescribed by the health officer. Regulation 8. Milk and cream to be kept only under sanitary conditions. No milk or cream shall be sold or kept for sale under any conditions which in the opinion of the health officer are not clean and sanitary. All vessels containing such milk or cream for sale shall at all times be covered, kept cool, and so placed that the contents will not be exposed to sun, dust, dirt, flies or other insects. Regulation 9. Condition of bottling of milk and cream. No milk or cream shall be served or sold in bottles or offered for sale in bottles, unless the bottling is done under clean and sanitary conditions at the place of production or at the collecting or distributing station. Each bottle shall be capped and each cap shall show the name of the producer or dealer and the place of bottling. Regulation Io. Receptacles to be kept in sanitary condition; when to be condemned and seized. Every can or other vessel, which is used to contain milk or cream intended for sale, shall be constantly kept in a clean and sanitary condition. When emptied and before being returned by the person to whom it was last delivered full or partly full every such can or other vessel shall be effectively cleansed. The health officer or his representative shall condemn any such can or other vessel found by him to be in such condition that it cannot be rendered by washing clean and sanitary as a receptacle for milk or cream, and shall destroy or so mark the condemned vessel as to show that it has been condemned. When so condemned and marked, such can or other vessel shall not be used again to contain milk or cream for sale. The health officer or his representative may seize and hold as evidence any can or other vessel returned or otherwise used in violation of this regulation. Regulation II. Utensils to be cleansed. All dippers, measures, or other utensils used in the handling of milk or cream intended for sale shall be maintained in a cleanly condition. Regulation I2. Pasteurization. No milk or cream shall be sold or offered for sale as pasteurized unless it has been subjected to a temperature of 142 to 145 degrees Fahrenheit for not less than thirty minutes; and no milk or cream which has been heated by any method shall be sold or offered for sale unless the heating conforms to the provisions of this regulation. After pasteurization the milk or cream shall be immediately cooled and placed in clean containers and the containers shall be immediately sealed. Regulation 13. Designations of milk and cream restricted. All milk sold and offered for sale at retail shall bear one of the designations provided in this regulation, which constitutes the minimum requirements permitted in this municipality. No term shall be used to designate the grade or quality of milk or cream which is sold or offered for sale, except
“Grade C pasteurized ''
Certified. No milk or cream shall be sold or offered for sale as “Certified ?? unless it conforms to the following requirements: The dealer selling or delivering such milk or cream must hold a permit from the health officer. All cows producing such milk or cream must have been tested at least once during the previous year with tuberculin, and any cow reacting thereto must have been promptly excluded from the herd. The reports of such tuberculin tests must be filed with the health officer and the milk commission of the County Medical Society in the municipality and county respectively in which such milk is delivered to the consumer. Such milk must not at any time previous to delivery to the consumer contain more than 10,000 bacteria per cubic centimeter and such cream not more than 50,000 bacteria per cubic centimeter. Such milk and cream must be produced on farms which are duly scored on the score card prescribed by the state commissioner of health not less than thirty-five per cent for equipment and not less than fifty-five per cent for methods. Such milk and cream must be delivered within thirty-six hours of the time of milking. Such milk and cream must be delivered to consumers only in containers filled at the dairy or central bottling plant. The caps must contain the word “Certified ?? and bear the certification of a milk commission appointed by the County Medical Society organized under and chartered by the Medical Society of the State of New York, and must also contain the name and address of the dairy as well as the date of milking. Every employee before entering upon the performance of his duties shall be examined by a duly licensed physician and the reports of such examination shall be sent to the milk commission certifying the milk from such dairy. The milkers and all persons handling the milk must be provided with suits and caps of washable material which shall be worn while milking or handling the milk and shall not be worn at other times. When not in use these garments must be kept in a clean place free from dust. Not less than two clean suits and caps must be furnished weekly. The hands of the milkers must