2 = SANITARY REGULATIONS AND STANDARDS The Deparment of Ayriulne 7 Ohne % * * ae © 2 OSARLES Y. TRUAX, Director AREER MeWILLIAMS, Chief of Division Be Sere te hte © : Payer ee ea oe ee ae Saar Soy | nie NS _ SANITARY REGULATIONS AND STANDARDS The Department of Agriculture of Ohio. DAIRY AND FOOD DIVISION CHARLES V. TRUAX, Director ARTHUR McWILLIAMS, Chief of Division COMPILED BY M. J. DOTTER, Inspector Co_umsus, On1o: Tue F, J. Heer Printinc Coa 1923 Bound at State Bindery SECTIONS — " 1 to, 87, a4 38 to 45 46 to 5B 54 to’ 77 to 90 to Ae eye 99 to 114 to. 132 to 1 153 to. 156 to 173 to I 194 to 212 to STANDARDS 1. The result of chemical tests of lard, made by this department, shows upwards of one-half the samples to be pure lard, and the remaining samples to contain beef stearin or tallow in varying amounts of from ten to forty per cent. and even as high as fifty per cent. The producer of pure lard has therefore been subjected to an unfair and unjust competition with the producers who sold a mixed product, and the consumer has been imposed upon. In each pur- chase made by the Department’s Inspectors, pure lard was -asked for and was supposed to have been purchased, and instead of the price being lowered in proportion to the beef stearin and tallow added, the reverse was found. The highest price paid by the Department’s Inspectors for lard, was for a sample reported by the chemist to contain beef stearin to the amount of forty percent. According to the Ohio law any shortening substance sold as and for lard must be the product resulting from the rendering of hog fat only. Any mixture with lard of tallow, cottonseed oil, or other animal or vegetable fats, must be sold as a compound and every package sold at wholesale or retail, shall have printed on the outside of the wrapper or container, in large bold faced type, in a conspicuous place, the words “Compound Lard.” Shortening substances, not containing lard shall be known as Lard Substitutes and shall be sold under suitable trade names. Every package of more than five pounds sold at either wholesale or retail shall bear in a conspicuous place, printed or stamped on the outside label or container in bold faced type the name of the substance so sold. When amounts less than five pounds are sold, whether at wholesale or retail, the purchaser must be personally informed by the vendor that the product he is obtaining is a lard sub- stitute, or each package may be stamped as above provided. Neither compound lard of lard substitues shall con- tain mineral oil of any description. Lard shall not contain more than two percent. (2%) of water or other substances not fat. All packages of lard, compound lard or lard substi- tutes, containing five pounds or more, when sold at whole- sale or retail shall be plainly labeled to show the name of the product, the name and address of the manufacturer, packer or seller, the grade of the product and the net weight. (GC. sections 1177-12, 5778). 2. It has been the opinion of this department for some years that in preparing Hamburger steak and similar prod- ucts of ground meats, no drug could be properly or legally used. A test case was instituted in Franklin County, Ohio, in which evidence was offered by this department to the : ag » Oa ae bal 7 Labeling of lard, com- pound lard and lard sub- stitutes. Use of sodium sulphite, pre- servatives and coloring in ground meat products, STANDARDS I. The result of chemical tests of lard, made by this department, shows upwards of one-half the samples to be pure lard, and the remaining samples to contain beef stearin or tallow in varying amounts of from ten to forty per cent. and even as high as fifty per cent. The producer of pure lard has therefore been subjected to an unfair and unjust competition with the producers who sold a mixed product, and the consumer has been imposed upon. In each pur- chase made by the Départment’s Inspectors, pure lard was asked for and was supposed to have been purchased, and instead of the price being lowered in proportion to the beef stearin and tallow added, the reverse was found. The highest price paid by the Department’s Inspectors for lard, was for a sample reported by the chemist to contain beef stearin to the amount of forty percent. According to the Ohio law any shortening substance sold as and for lard must be the product resulting from the rendering of hog fat only. Any mixture with lard of tallow, cottonseed oil, or other animal or vegetable fats, must be sold as a compound and every package sold at wholesale or retail, shall have printed on the outside of the wrapper or container, in large bold faced type, in a conspicuous place, the words “Compound Lard.” Shortening substances, not containing lard shall be known as Lard Substitutes and shall be sold under suitable trade names. Every package of more than five pounds sold at either wholesale or retail shall bear in a conspicuous place, printed or stamped on the outside label or container in bold faced type the name of the substance so sold. When amounts less than five pounds are sold, whether at wholesale or retail, the purchaser must be personally informed by the vendor that the product he is obtaining is a lard sub- stitute, or each package may be stamped as above provided. Neither compound lard of lard substitues shall con- tain mineral oil of any description. Lard shall not contain more than two percent. (2%) of water or other substances not fat. All packages of lard, compound lard or lard substi- tutes, containing five pounds or more, when sold at whole- sale or retail shall be plainly labeled to show the name of the product, the name and address of the manufacturer, packer or seller, the grade of the product and the net weight. (G. C. sections 1 Ag ew a 2. It has been the opinion of this department for some years that in preparing Hamburger steak and similar prod- ucts of ground meats, no drug could be properly or legally used. A test case was instituted in Franklin County, Ohio, in which evidence was offered by this department to the 5 Labeling of lard, com- pound lard and lard sub- stitutes. Use of sodium sulphite, pre- servatives and coloring in ground meat products, The_ labeling of flavoring extracts, Standards for macaroni, spaghetti, noodles, etc. standards. 6 effect that certain ground meat was colored with a drug which was sold under a trade name, but which, in fact, was sodium sulphite. The department claimed that the effect of the use of this drug was to give the meat a better appear- ance than it otherwise can have, that is, that it would make old meat appear.as new fresh meat, The State convicted. the accused in the courts of Franklin County and error was prosecuted to the Court of Common Pleas. This court held that the conviction was justified. The court held in substance, that inasmuch as*the use of this drug caused the meat to have a color which it would not otherwise have had, that is that in spite of its age, the meat continued to have the color of fresh meat, the sale of such meat with such drug added, was illegal. So far as the question has been passed upon, therefore, it may be understood that the courts of this State held that this drug or any drug having the same effect, cannot be used in this State without violating the pure food law. It is to be understood in this connection that in this par- ticular case no claim was made by the State that this par- ticular drug was injurious to health. The court therefore decided that the sale of meat with this drug was unlawful, regardless of whether or not the drug was injurious to health. If the drug is determined to be injurious to health, still another violation of the law would ensue. Therefore our conclusion is that no drug can be used in ground or other meat if the effect of the use of this drug was to give the meat a better appearance than it otherwise can have, that is, that it would make old meat appear as new fresh meat. (G. C. sections 1177-12, 5778). 3. All extracts that do not conform to the standards laid down in section 5780 must be labeled as “compounds” or “mixtures,” “artificial”? or “imitation” as the case may be, in proper sized_type. This labeling should appear on both the carton and bottle. The label must state the actual percentage of alcohol by volume. (G. C. sections 5785, 1177-12). 4. Egg Noodles are dried alimentary pastes made from wheat flour and egg. They shall contain not less than five per cent. (5%) by weight of the solids of whole, sound egg exclusive of the shell. Plain Noodles or Water Noodles are dried alimentaee pastes made from wheat flour without egg, or with less than five per cent. (5%) by weight of the solids of whole sound egg exclusive of the shell. Macaroni, spaghetti, vermicelli are dried pastes made of the semolina of hard wheat. They shall contain not more than thirteen and one-half per cent. (13.5%) of moisture. > Flour macaroni, flour spaghetti, flour vermicelli are dried pastes made of flour or of a mixture of flour and seminola. They shall contain not more than thirteen and c ~ ete od) ty > x a Ss : ei /* yeh ws Fr. ‘ 7 one-half per cent. (13.5%) of moisture. (F. I. D. 162, 171; Ohio G. C., Section 1177-12). -s. Sausage shall not contain cereal in excess of two per cent. Water or ice shali not be added to sausage except for the purpose of facilitating grinding, chopping and m1x- ing, in which case the added water or ice shall not exceed three per cent. The term sausage as used above shall include wieners, frankfurters, bologna, smoked and fresh frying sausage, links, knockers, pork sausage, hamburger and _ all other ground meat products in casing or bulk except meat loaves of various kinds such as veal or beef loaf. Where sausage containing cereal is sold at retail a card shall be conspicuously displayed at every storeroom, stand, booth, wagon or other place where such sausage is sold, which shall bear the words “Sausage with Cereal Added Sold Here.’ This card shall be white, ten by fourteen inches in size, and the lettering specified above shall be in black, Roman or Gothic letters not less in height than two inches. Where sausage containing cereal is sold at wholesale the fact that such products contain cereal shall be stated on the invoice and each package containing such product shall be labeled “Sausage with Cereal,’ “Wieners with Cereal,” etc., as the case may be. (Regulations of U. S. Dept. of Agriculture, Ohio G. C., Sections 1177-12, 5778). 6. April 29th, 1911, Food Inspection Decision 135 was issued by the National Board of Review, prohibiting the use of Saccharin in articles of food and drink after July Ist, 1911, and giving notice that after that date, foods containing Saccharin would be regarded as adulterated within the meaning of the law. June 2oth, 1911, the Board of Review issued Food Inspection Decision 138 extending the time limit for the use of Saccharin in foods to January Ist, 1912. The National Referee Board in stating their conclu- sions in Food Inspection Decision 135 used this language: “Saccharin has been used as a substitute for sugar in over thirty classes of foods in which sugar is commonly recog- nized as a normal and valuable ingredient. If the use of Saccharin be continued it is evident that amounts of Sac-. charin may readily be consumed which will, through con- tinued use, produce digestive disturbances. In every food in which Saccharin is used, some other sweetening agent known to be harmless to health can be substituted, and there is not even a pretense that Saccharin is a necessity in the manufacture of food products. Under the Food and Drugs act, articles of food are adulterated if they con- tain added poisonous or other added deleterious ingredients which may render them injurious to health.” Under the Ohio law, food, drink, confectionery or con- diments are adulterated within the meaning of the law, if any substance or substances have been mixed with them Cereal] in sausage and similar products; standard. Saccharine. Ammonia. . Aqua. Ammonia. Household Ammonia. Alcohol. Sins Aa Gedy \ = so as to lower or depreciate their quality, strength or purity ; or if they contain any added substance or ingredient which is poisonous or injurious to health. Saccharin is a coal-tar product and its sweetening power, which is 550 times that of sugar, was accidentally discovered in 1884. This substance was patented and has since entered largely into all commercial enterprises having to do with the manufacture of food and drink requiring sweeteners. Investigations have been conducted during all these years by many eminent authorities to discover the exact nature of the effect on the human system of the con- tinued use of this substance in food substances. Without exception it has been held to be detrimental to, health and 8 the finding of the Referee Board of Experts appointed by — the National Government, as quoted above, is the latest and most important ruling against the use of saccharin. The Ohio law specifically forbids the use of Saccharin in soft drinks (section 1089-9), and this fact coupled with the finding of the Referee Board, clearly makes it the duty of this department to order the discontinuance of Saccharin in all food and drink products. Therefore all manufacturers and bottlers of food and drink products are notified that the use of Saccharin in food. products will be regarded as food adulteration within the — meaning of the Ohio law, and prosecuted accordingly. (F. I. D. 135, Ohio G. C., Sections 1177-12, 5778). 7. It is provided under the Ohio laws, section 5777, that a drug is adulterated if when sold under or by a name recognized in the Ninth Decennial Revision of the United States Pharmacopceia, or the National Formulary, it differs from the standard of strength, quality or purity laid down therein. Aqua Ammonia or any arrangement of words that might be construed to be the official product would under the above section necessarily be of a. standard of ten percent. ammonia gas. Many preparations containing ‘am- monia gas in varying quantities are sold under various names such as Laundry Ammonia, Household Ammonia, etc.’ Such products shall be labelled to show under the principal name, the amount of ammonia gas present in the mixture, in terms of one hundred percent., and bear a state- ment that it is not for medicinal use. (Sections 1177-12, 5777): 8. Alcohol is a drug recognized by the laws of Ohio © as a product with two definite standards. When sold as alcohol without any qualifying statement it must be con- strued to be alcohol containing 94.9% absolute alcohol. When sold as a diluted alcohol it must contain by virtue of the same authority 48.9% of absolute alcohol. The laws of Ohio have adopted the United States Pharmacopeeia asa standard under section 5777 and by such adoption have fixed the standard of these drugs at the above strength. Therefore, the sale of alcohol by or — : under its official name, but with a percentage of absolute alcohol that varies from that standard, shall be labeled to show in addition to the word alcohol, the percentage of absolute alcohol. The recognition of alcohol as a drug in the United States Pharamcopeeia, under section 5777 would absolutely prohibit its sale under that name if any variation was made from the standard. But, this department recognizing the fact that alcohol of other strengths are in daily use and in constant demand, will require that after this date the sale of all alcohol that varies from the U. S. P. standard shall be labeled and bear a statement upon the label of the per- centage of absolute alcohol. This regulation brings this section in its application to alcohol to conform practically to section 7 of the Federal Food and Drugs Act, which section reads, in part, as fol- lows: Sa fue thab to. drag. defined in the: WU) 5! P; or N. F. shall be deemed ‘to be adulterated under this provision if the standard of strength, quality or purity be plainly stated upon the bottle, box or other container thereof, although the standard may differ from that determined by the test laid down in the eo yan) NL BL Sales of alcohol made without compliance with the above regulation will be deemed by this department to be violation of clause 1, section 5777, and subject the person making such sale to prosecution under the above section. Nothing in this ruling shall be construed as prohibiting the sale of medicated alcohol as provided by the regulations of the Federal and State prohibition authorities. Provided, however, that in case such medicated alcohol is poisonous it shall be labeled “Poison” with the name of the poisonous ingredient or ingredients and the antidote therefore plainly stated on the label as provided in sections 12666, 12667 and 12668 of the G. C. Also whether poisonous or not the name and amount of the medicating ingredient or ingredients shall be plainly stated on the label. However no poisonous substance such as mercuric chloride (bi-chioride of mercury), for which no recognized antidote is known, shall be used in preparing medicated alcohol. (Ohio G. C., Sections 1177-12, 5777). g. In compliance with section 1177-12 of the General Code, and following the laws, rulings, and regulations of Congress, and of the U. S. Department of Agriculture the following standards and requirements are made for butter in addition to those laid down in sections 12740, 12752 and 12753 of the General Code of Ohio. Butter is the clean, non-rancid product made by gath- ering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of Medicated Alcohol. Butter; standard. Watered oysters; standard. Copper salts in foods. Sweet oil. Coffee and coffee sub- stitutes, a pend. Io the other milk constituents, with or without salt, and con- — tains not less than eighty (80%.) per cent. of milk fat. By acts of Congress, butter may also contain added coloring matter. (32 U. S. Statutes 196, Circular 19, Office of the Secretary, U. S. Department of Agriculture; Ohio General Code sections 1177-12, 12740, 12752, and. 12753). to. Analyses made of oysters as usually sold on the market, give the general average of water at less than 86 percent, and the solids at more than 14 percent. The de~ partment now rules than when oysters contain less than 14 percent. of solids, it is a clear evidence of added water, making prosecution necessary. Therefore, jobbers and retailers are hereby instructed not to accept from the packers shucked oysters to which ice or water has been added, and retailers are advised not to add ice to oysters, or to dilute them with water, under penalty of section §778 G. C. (Sections 1177-12, 5778). 11. Under date of July 31st, 1913, the United States. Department of Agriculture issued a ruling in which the following conclusions are drawn: “The Food and Drugs Act of June 30, 1906, provides that a,food is adulterated ‘ if it contain any added poison- ous or other added deleterious ingredient which may render such article injurious to health. The act also provides that a food is-adulterated ‘if, it:be. * > *, *«scoloreds eae in a manner whereby damage or inferiority is concealed.’ It is apparent from the findings of the Referee Board that all foods greened with copper salts are positively adulterated under the first above-quoted provision of the law, and that in certain cases foods may be adulterated under the second above-quoted provision.” In conformity with the above decision it is the opinion of this department that foods colored with copper salts are adulterated within the meaning of the Ohio law and the sale thereof is illegal. within this State. (F. 1. Dr-925 Ohio G. €. Sections 5778, 1177-12). A 12. From time to time this department has received inquiries asking whether or not it is permissible under -the Ohio law to label cottenseed oil as “sweet oil.” Investiga- tions have shown that some samples marked “sweet oil” consist of cottonseed oil or a mixture of olive oil and that the only oil to which the term “sweet oil’’ may be correctly applied is olive oil. It is held, therefore, that any oil other than olive oil is misbranded when sold under the name “sweet oil.” It is not correct, for example, to label cottonseed oil as “sweet oil” and then elsewhere. on the label to describe correctly the true character of the oil, but such a prepara- tion must be plainly labeled “compound” or “mixture.” (F. 1. D.,1393 ‘Ohio G, Cy Sections 5778, 44 77-ie ie 13. Numerous complaints have been received by the — Dairy and Food Division regarding the use of coffee sub- — stitutes in hotels, restaurants, lunch rooms and similar | = Ale Ts Las te F ne ie vr" i 4 II places. Where buch substitutes are served for coffee there is a clear violation of the Ohio law which provides that “Pood and drink, * * * are adulterated * * * if any inferior or cheaper substance or substances have been substituted wholly or in part for it.” According to this section where coffee is served in a hotel, boarding -house, restaurant, eating house, lunch counter, lunch room, boat, railroad car or other -similar place, it shall be made from pure coffee, and no substitute or adulteration of or for coffee shall be used. (fF. I. D. 50; G.\C. Sections 1177-12,'5778). 14. Numerous inquiries have been received by this department about the requirements of the Ohio law relative to labeling of food products. It is the policy of the depart- ment to conform where possible with the rulings of the United States Department of Agriculture; however, in some instances the Ohio law differs from the National Food and Drugs Act and in these cases this department must of course conform to the state law. The state requirements relative to the labeling of food products are as follows: a. Each package must be distinctly labeled with the name of the product and the name and address of the manufacturer, jobber or packer. b. If the product contains an artificial color or. flavor or an added preservative, such fact must be stated on the label. In the case of a preservative the name and amount of such preservative used shall be given. c. The label must bear a statement of the quantity or proportion of morphine, opium, cocaine, heroin, alpha or beta eucaine, chloroform, cannabis indica, chloral hy- drate or acetanilide, or any derivative or preparation. of such substances contained therein. On flavoring extracts for which no standard exists the amount of alcohol, shall be stated. d. The label must not bear any statement, design or device regarding the contents of the package that is false or misleading in any particular. e. If the product is sold by weight, the net weight of the contents ot the package must be stamped on the label thereof. Where the net contents are stated on the label, they shall be correctly stated. f. If the product is a mixture or a compound within the meaning of section 5785 of the Ohio law, it must be branded “mixture,” “compound,” “artificial,” or “imita- tion” as the case may be. g. All labels shall be plainly printed in words of the English language. h. All additional requirements relative to the label- ing of food products will be found in section 5785 and 13128 of the General Code and in department rulings rela- tive to specific products. (Sections 5785, 13128 and 1177-12). Labels. Net weight on con- tainers. Renovated or Process Butter, Oleomargarine used in kitchen of restaurant, etc, Compound drugs and their label- ing, 12 \ SR 1s. This ruling relates to that section of the Ohio law requiring the statement of net weight on all packages containing food products which are sold by weight. The section referred to is number 13128 of the General Code, which reads as follows: “Whoever puts up or packs good or articles sold by weight or count into a sack, bag, barrel, keg, drum, can or other container with any commodity sold or offered for sale by liquid measure, shall mark thereon in plain letters and figures the exact quantity of the contents thereof in terms of weight, measure or numerical count; provided, however, that reason- able tolerances and variations and also exemptions as to small packages shall be established by rules made by the secretary of agriculture and shal! con- form to those of the federal law, and provided, fur- ther, that this act shall not apply to such packages or containers, weighted, put up, packed or filled in the presence of the customer.” Under the terms of this section an exact statement of the net contents of all packages must appear on the outside label, covering or surface of such package. Such statement shall be made in terms of weight, liquid measure, or numer- ical count. 16. Whoever, being a proprietor, keeper, manager, or person in charge of a hotel, boarding house, restaurant, eating house, lunch room, lunch counter, boat, railroad car or other place, therein sells, uses, disposes of, furnishes, serves, or uses in cooking butter known as “renovated butter” or “process butter” as the sanie is defined and described in section 12755 of the General Code of Ohio, | without keeping a card bearing the words “Renovated Butter (or Process Butter) sold and used here,” posted conspicuously in the place where served, shall be liable to the penalty provided in the above-mentioned section 12755. Said card shall be white, ten by fourteen inches in size and printed in English in black, Roman letters not less than twelve line pica. 17. Where oleomargarine is used exclusively for cook- ing, or baking in the kitchen of a lunch room, hotel or res- taurant, there shall be conspicuously posted in the dining room of such establishment the card required by section 12732 of the General Code, bearing the words “Oleomar- garine sold and used here.” (G. C. Sections 1177-12, 12732). 18. The attention of this department has been called to the practice of many manufacturers both in and out of the state, of placing on the market many of the common — drug products such as Bay Rum, Spirits of Camphor, Tincture of Arnica, Spirits of Peppermint, Tincture of Ginger, etc., in a diluted form and calling them compounds. / c 13 These so-called compounds are usually made by the addi- tion of water to the regular official product. This department and pharmaceutical authorities in general recognize a compound as a combination of two or more medicinal substances. Water, unless it is a medicinal water, with recognized therapeutical properties, is con- sidered as a solvent or a vehicle, and as such cannot enter into a drug product as an essential ingredient of the com- pound or as a basis for naming the product as a compound, therefore, the practice of adding water to the United States Pharmacopeia, or National Formulary preparations and calling them compounds, will be considered by this depart- ment as misbranding and the product as adulterated under the Ohio drug laws. In no case can a preparation be named after an in- gredient or drug which is not present. The word “com- pound” should not be used in connection with a name which in itself, or together with representations and de- signs accompanying same, would be construed as a form of misbranding under section 5784. It is held that if a mixture of drugs is named after one or more but not all of the active medicinal constitu- ents (not vehicle) present in a preparation the word “com- pound” can be used in connection with the name. (a) Provided the active constituent after which the product is named is present in an amount at least equal to that of any other active medicinal agent, or (b) Provided the potent active constituent after which the product is named is present in sufficient amount to impart the preponderating medicinal effect. (F. I. D. 63; Ohio G. C. Sections 1177-12, 5777, and 5784.) 19. Under Food Inspection Decision No. 113, all un- mixed, distilled spirits from grain, colored and flavored with harmless color and flavor, in the customary ways, either by the charred barrel process, or by the addition of carmel and harmless flavor, if of potable strength and not less than 80 degrees proof, are entitled to the name “whiskey” without qualification. All sales of whiskey made by the retailer in the State shall, if the product have a proof below 80, be iabeled and have a statement on the label of the actual proof. (F. I. D. 113; Ohio G. C. Sec- MONS 1177-02, 5777.0 5784). } 20. Numerous samples of egg substitutes have been analyzed by chemists of this department. The majority of them have been found to consist of dessicated egg, milk powder, coloring matter ‘and corn starch, or some similar products. Owing to the extravagant claims made regard- ing some of these substitutes and the misleading names given to them, it becomes necessary for this department to establish some standard of quality and labeling for these products. All egg substitutes sold in the State of Ohio either at wholesale or retail, to consumer or jobber, must comply Whiskey. Egg sub- . stitutes and their label- ing. Eggs. Bad eggs. defined, Methods of sale. Candling. Seas 14 1 ee with the standards and be labeled as required by this ruling, as follows: a. No substitute shall bear a name containing the word “egg” or a part of such word or any combination of it unless such substitute contains fity-one (51) percent. of whole egg. b. No substitute shall contain any artificial coloring matter of any description. c. Egg substitutes shall not contain any preservative - other than benzoate of soda and not more than one-tenth of one percent of the same. d. No label on such substitute shall bear any state- ment of comparative value unless qaalhed by the words, “For cooking or baking only.” e. Each package must’ be distinctly labeled with the name of the product and the name and address of the manufacturer, jobber or shipper. f. No diseased, decomposed, putrid, infected, tainted or rotten animal or vegetable substance or article, ‘whether manufactured or not, or the product of any diseased animal, shall be used in the manufacture of such substitutes. Nor shall the use of any substance, poisonous or injurious to health be permitted in the manufacture of such substi- tutes. g. No label of such substitute shall bear any state- ment, design or device that is false or misleading in any particular. (Ohio G. C. Sections 1177-12, 5778, 5785). 21. The attention of all persons selling or dealing in eggs, producers, wholesalers, packers, commission mer- chants and retailers, is directed to section 5778 of the General Code of Ohio which forbids the sale of any “dis- eased, decomposed, putrid, infected, tainted or rotten ani- mal or vegetable substance or article, whether manufac- tured or not * * ¥” Under the provisions of this section the sale, delivery or exchange of eggs unfit for human food is prohibited. Eggs unfit for food have been defined by the U. S. Depart- ment of Agriculture as including the following classes: black rots, white rots, spots, mould spots, blood> rings, and any other form of decay or decomposition which renders the egg unfit for food. Under this section it is illegal to buy eggs by the “case count” method. The only legal way to handle eggs under the Ohio law is by the “loss off”? method where the eggs are examined, the good separated from the bad and no compensation made for the bad eggs. Any person selling eggs under the case count method is liable to prosecution by this department if examination shows any of the eggs so sold to be bad. To eliminate the bad egg from the market, the depart- ment recommends the candling of all eggs marketed be- tween May 15th and December 15th of each year. Each buyer af eggs should keep a candling record showing the ees name of the ite the number of eggs delivered, the number candled out as bad, the number of eggs paid for, and the date. This information should be kept on file during the period for which candling is advised. (Ohio G. C. Sections 1177-12, 5778, 5785). 22. Lemon pie filler to be true to its name, is a product made with lemon oil or rind, lemon juice,,sugar and either the yolks of eggs or whole eggs. The department is aware that there are upon the market under the name of lemon pie filler products made largely from cornstarch, with gela- tine, sugar, artificial color, lemon oil and citric acid. In fact the U. S. Department of Agriculture has made seizures under the Food and Drugs Act of a number of shipments of such products on the ground that they were misbranded, when sold as lemon pie fillers. They should be sold only under labels which are fully descriptive of their composi- tion and which clearly distinguish them from genuine lemon pie filler made as above. The most satisfactory label for such a product would be one which describes it as imitation lemon pie filler with an additional statement of its principal ingredients. (Ohio G. C. Sections 1177-12, 5778, 5785). _ 23. Corn syrup shall consist of the thick viscous syrup obtained by the incomplete hydrolysis of the starch corn and composed essentially of dextrose, maltose, and dex- trine. If a small percentage of refiners syrup (cane syrup) is added to corn syrup, the mixture should be labeled “Corn Syrup ‘with: Cane Flavor’” (Fil: D. 87; Ohio G. Cr Sec- tions 1177-12, -5778, 5785). ' 24. After exhaustive experiments the U. S. Depart- ment of Agriculture determined that benzoate of soda is not harmful when mixed in small quantities with human food. In the future benzoate of soda may be uSed in pre- serving foods in Ohio in amounts not exceeding one-tenth of one percent. (0.1%) by weight provided the amount of such preservative and its name is declared on the label. Che leby 104. Onio Ge. Sectigns sf hE 77712): 5778315705) : 25. Complying with Food Inspection Decision Num- ber 126 of the U. S. Department of Agriculture, this de- partment declares that canned goods shall be considered adulterated which contain more than three hundred (300) milligrams of tin, or salts of tin equivalent thereto, per ekilogram.* “CE, t..D* 126; Ohio’ G. ‘Cr Sections 1177-12, 5778, 5785). 26. Dried milk is the product resulting from the re- moval of water from milk and shall contain all tolerances being allowed for, not less than twenty-six percent. (26.0% ) of milk fat and not more than five percent. (5.0%) of moisture. Dried skim milk is the product resulting from the removal of water from skimmed milk and shall contain, all tolerances being allowed for, not more than five percent. (5.0%) of moisture. . Malted milk is the product made by combining whole milk with the liquid separated from a mash of ground bar- Lemon pie filler. Corn syrup standard. Benzoate of Soda. Tin, and salts of tin in canned goods. Milk powder and malted milk stand- ards. a Buttermilk standard. Chocolate, sweet choco- late, cocoa, etc.; stand- ards. Canned goods addition of water, brinc, etc., to pack, 16 \ sed ley malt and wheat flour with or without the addition of sodium chlorid, sodium bicarbonate and potassium bicar- bonate in such a manner as to secure the full enzymic acticn of the malt extract and by removing water. The resulting product shall contain not less than seven and one-half per- cent. (7.5%) of butter fat and not more than three and one-half percent. (3.5%) of moisture. (F. I. D. 170; Ohio G. C. Section 1177-12). 27. Butter milk is tthe product that remains when fat is removed from milk or cream, sweet or sour, in the proc- ess of churning. It shall contain not less than eight and five-tenths percent. (8.5%) of milk solids, not fat. (U. S. Food Inspection Division; Ohio G. C. Sections 1177- 12, 5778, 5785). 28. Cacao beans, or cocoa beans are the seeds of the cacao tree, Theobroma cacao L. . Cacao nibs, cocoa nibs, or cracked cocoa is the roasted, broken cacao bean freed from its shell or husk. Chocolate, plain chocolate, bitter chocolate, chocolate liquor, chocolate paste or bitter chocolate coatings, is the solid or plastic mass obtained by grinding cacao nibs with- out the removal of fat or other constituents except the germ. It shall contain not more than three percent. (3%) of ash insoluble in water, three and fifty hundredths percent. (3.50%) of crude fiber, nine percent. (9%) of cacao starch, and not less than forty-five percent. (45%) of cacao fat. Sweet chocolate, or sweet chocolate coatings is choco- late mixed with sugar (sucrose) with or without the ad- dition of cocoa butter, spices or other flavoring materials. It shall contain in the sugar and fat-free residue no higher percentage of ash, fiber or starch than is found in the sugar and fat-free residue of chocolate. Cocoa or powdered cocoa are cacao nibs, with or with- out the germ, deprived of a portion of its fat and finely pulverized. It shall contain percentages of ash, crude fiber and starch corresponding to those in chocolate after correction for fat removed. Sweet cocoa or sweetened cocoa is cocoa mixed with not more than sixty percent. (60%) of sugar (sucrose). It shall contain in the sugar and fat-free residue no higher percentage of ash, crude fiber or starch than is found in the sugar and fat-free residue’ of chocolate. Milk chocolate, milk cocoa, sweet milk chocolate or sweet milk cocoa respectively, is chocolate, cocoa, sweet chocolate or sweet cocoa which contains not less than twelve percent. (12%) of whole milk solids in the finished product. (F. I. D. 165; Ohio G. C. Section 1177-12). 29. The can in canned food products serves not only as a container but also as an index of the quantity of food therein. It should be as full of food as is practicable for packing and processing without injuring the quality or appearance of the contents. Some food products may be canned without the addition of any other substances what- a8 : tA” 4 soever—for example tomatoes. The addition of water in_ such instances is deemed adulteration. Other foods may require the addition of water, brine, sugar, or syrup, either to combine with the food for its proper preparations or for the purpose of sterilization—for instance peas. In this case the can should be packed as full as practicable and shall contain only sufficient liquor to fill the interstices and cover the product. Canned foods, therefore, will be deemed to be adul- terated if they are found to contain water, brine, syrup, sauce or similar substances in excess of the amount neces- sary for their proper preparation and sterilization. It has come to the notice of the department that pulp prepared from trimmings, cores and other waste material is sometimes added to canned tomatoes. It is the opinion of the department that pulp is not a normal ingredient of canned tomatoes, and such addition is therefore adultera- tion. It is the further opinion of the department that the addition of tomato juice in excess of the amount present in the tomatoes used is adulteration—that is, if in the canning of a lot of tomatoes more juice be added than is present in that lot, the same will be considered an adultera- tion. (F. I. D. 144; Ohio G. C. Sections 1177-12, 5778, and 5785). 30. Ground gluten is the clean, sound product made from wheat flour by the almost complete removal of starch and contains not more than ten percent. (10%) of moisture, and, calculated on the water-free basis, not less than four- teen and two-tenths percent. (14.2%) of nitrogen, not more than fifteen percent. (15%) of nitrogen-free extract (using the protein factor 5.7), and not more than five and five- tenths percent. (5.5%) of starch (as determined by the diastase method). Gluten flour is the clean, sound product made from wheat flour by the removal of a large part of the starch and contains not more than ten percent. (10%) of mois- ture, and, calculated on the water-free basis, not less than seven and one-tenth percent. (7.1%) of nitrogen, not more than fifty-six percent. (56%) of nitrogen-free extract (us- ing the protein factor 5.7), and not more than forty-four percent. (44%) of starch (as determined by the diastase method). Gluten flour, self-raising, is a gluten flour containing not more than ten percent. (10%) of moisture, and leaven- ing agents with or without salt. Although most foods may be suitable under certain conditions for the use of persons suffering from diabetes, the term “Diabetic” as applied to food indicates a con- siderable lessening of the carbohydrates found in ordinary products of the same class, and this belief is fostered by many manufacturers on their labels and in their advertising matter. A “diabetic” food contains not more than half as much glyogenic carbohydrates as the normal food of the same Same. Pulp and excess juice in canned tomatoes. Gluten, gluten flour, “diabetic” foods; standards. Condiments, spices; standards. 18 \ class. Any statement on the label which gives the impres- sion that any single food in unlimited quantity is suitable for the diabetic patient is false.and misleading. (F. I. D. 160; Ohio G. C. Sections 1177-12, 5778, 5785). 31. The following definitions and standards for condi- ments other than vinegars and salt were adopted by the Joint Committee on Definitions and Standards July 209, 1917, and were approved by the Association of American Dairy, Food and Drug Officials August 3, 1917, and by the Association of Official Agricultural Chemists November 21, 1917, and were adopted by the U. S. Department of Agri- culture as standards, February 9, 1918. The term “dried” as used in this schedule refers to the air-dried product. The term “starch” as used in this schedule refers to starch as determined by the official dias- tase method. In the examination of the products listed in this schedule the methods of analysis of the Association of Official Agricultural Chemists should be followed, except where otherwise specified. a. Spices are aromatic vegetable substances used for the seasoning of food. They are clean, sound, and true to name, and from them no portion of any volatile oil or other flavoring principle has been removed. b. Allspice, Pimento, is the dried, nearly ripe fruit of Pimenta officinalis (L.) Karst. It contains not less than eight percent, (8%) of quercitannic acid (calculated from the total oxygen absorbed by the aqueous extract), not more than twenty-five percent. (25%) of crude fiber, not more than six percent. (6%) of total ash, nor more than four-tenths percent. (0.4%) of ash insoluble in hy- drochloric acid. c. Anise, Aniseed, is the dried fruit of: Pimpinella ansium L, . It contains not more than nine percent, (9%) of total ash, nor more than one and _ five-tenths percent. (1.5%) of ash insoluble in hydrochloric acid. : d. Bay Leaves are the dried leaves of Larus nobilis L. e. Capers are the flower buds of Capparis Spinosa L. f. Caraway, Caraway Seed, is the dried fruit of Carum carvi L. It contains not- more than eight percent. (8% ) of total ash, nor more than one and five-tenths per- cent. (1.5%) of ash insoluble in hydrochloric acid, g. Cardamom is the dried, nearly ripe fruit of Elet- taria cardamomum White & Maton. h. Cardamom Seed is the dried seed of cardamom. It contains not more than eight percent. (8%) of total ash, nor more than three percent. (3%) of ash insoluble in hydrochloric acid. i. Red Pepper is the red, dried, ripe fruit of any species of the Capsicum., It contains not more than eight percent. (8%) of total ash, nor more than one percent. (1%) of ash insoluble in hydrochloric acid. j. Cayenne Pepper, Cayenne, is the dried, ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or some other small-fruited species of Capsicum. It contains not. [ aes { less than fifteen percent. (15%) of non-volatile ether extract, not more than one and five-tenths percent. (1.5%) of starch, not more than twenty-eight percent. (28%) of crude fiber, not more than seven percent (7%) of total ash, nor more than one percent. (1%) of ash insoluble in hydrochloric acid. k. Paprika is the dried ripe fruit of Capsicum annum L. - It contains not more than eight and five-tenths percent. (8.5%) of total ash nor more than one percent. (1%) of ash insoluble in hydrochloric acid. The iodin number of its extracted oil is not less than 125, nor more than 136. 1. Hungarian Paprika is paprika having the pungency and flavor characteristic of that grown in Hungary. (a) Rosenpaprika, Rozsapaprika, Rose Paprika, 1s Hungarian paprika prepared by grinding specially selected pods of Hae from which the placentae, stalks, and stems have been removed. It contains no more seeds than the normal pods, not more than eighteen percent. (18%) of non-volatile ether extract, not more than twenty-three percent. (23%) of crude fiber, not more than six percent. (6%) of total ash, nor more than four-tenths percent. (0.4%) of ash insoluble in hydrochloric acid. (b) Koenigspaprika, Kings Paprika, is Hungarian paprika prepared by grinding whole pods of paprika with- out selection, and includes the seeds and stems naturally occurring with the pods. It contains not more than eighteen percent. (18%) of non-volatile ether extract, not more than twenty-three percent. (23%) of crude fiber, not more than six and five-tenths percent. (6.5%) of total ash, nor more than five-tenths percent. (0.5%) of ash insoluble in hydro- chloric acid. m. Pimenton, Pimiento, Spanish Paprika, is paprika having the characteristics of that grown in Spain. It con- tains not more than eighteen percent. (18%) of non-volatile ether extract, not more than twenty-one percent. (21%) of crude fiber, not more than eight and five-tenths percent. (8.5%) of total ash, nor more than one percent. (1%) of ash insoluble in hydrochloric acid. n. Celery Seed is the dried fruit of Apiuwm graveolens L. It contains not more than ten percent. (10%) of total ash, nor more than two percent. (2%) of ash insoluble in hydrochloric acid. o. Cinnamon is the dried bark of cultivated varieties of Cimnamonmum zeylanicum Breyne or of Cinnamomum cassia (Nees) Blume, from which the outer layers may not have been removed. p. Ceylon Cinnamon is the dried inner bark of cul- tivated varieties of Cinnamomum geylanicum Breyne. q. Saigon Cinnamon, Cassia, is the dried bark of cul- tivated varieties of Cinnamomum cassia (Nees) Blume. r. Ground Cinnamon, Ground Cassia is the powder made from cinnamon. It contains not more than five per- cent (5%) of total ash, nor more than two percent. (2%) of ash insoluble in hydrochloric acid. 20 \ s. Cloves are the dried flower buds of Caryophyllus aromaticus L. They contain not more than five percent. (5%) of clove stems, not less than fifteen percent. (15%) of volatile ether extract, not less than twelve percent. (12%) of quercitannic acid (calculated from the total oxy- gen absorbed by the aqueous extract), not more than ten percent. (10%) of crude fiber, not more than seven percent. (7%) of total ash, nor more than five-tenths percent. (0.5%) of ash insoluble in hydrochloric acid. t. Coriander Seed is the dried fruit of Coriandrum Sativum L. It contains not more than seven percent. (7%) of total ash, nor more than one and five-tenths percent. (1.5%) of ash insoluble in hydrochloric acid. u. Cumin Seed is the dried fruit of Cuminum cym- inum L. It contains not more than eight and five-tenths percent. (8.5%) of total ash, nor more than one and five- tenths percent. (1.5%) of ash insoluble in hydrochloric acid. v. Curcuma, Turmeric, is the dried rhizome or bul- bous roots of Curcuma longa L. w. Dull Seed is the dried fruit of Anethum graveolens L. It contains not more than ten percent. (10%) of total ash, nor more than three percent. (3%) of ash insoluble in hydrochloric acid. x. Fennel Seed is the dried fruit of cultivated varie- ties of Foeniculum vulgare Hill. It contains not more than nine percent. (9%) of total ash, nor more than two percent. (2%) of ash insoluble in hydrochloric acid. y. Ginger is the ‘washed and dried, or decorticated and dried rhizome of Zinziber officinale Roscoe. ' It con- - tains not less than forty-two percent. (42%) of starch, not more than eight percent. (8%) of crude fiber, not more than one percent. (1%) of lime (CaO), not less than twelve percent. (12%) of cold water extract, not more than seven percent. (7%) of total ash, not more than two percent. (2%) of ash insoluble in hydrochloric acid, nor less than two percent. (2%) of ash soluble in cold water. z. Jamaica Ginger is ginger grown in Jamaica. It contains not less than fifteen percent. (15%) of cold water extract and conforms in other respects to the standards for ginger. A. Limed Ginger, Bleached Ginger is whole ginger coated with carbonate of calcium. It contains not more than four percent. (4%) of carbonate of calcium nor more than ten percent. (10%) of total ash and conforms in other respects to the standards for ginger. B. Horse-Radish is the root of Radicula Armoracia (L.) Robinson. ° C, Prepared Horse-Radish is comminuted horse-rad- ish, with or without vinegar. D. Mace is the dried arillus of Myristica fragrans Houtt. It contains not less than twenty percent. (20%) not more than thirty percent. (30%) of non-volatile ether extract, not more than ten percent. (10%) of crude fiber, 21 J not more than three percent. (3%) of total ash, nor more than five-tenths percent. (0.5%) of ash insoluble in hydro- rhloric acid. E. Macassar, Mace, Papua Mace is the dried arillus of Myristica Argentea Warb. F. Marjoram is the dried leaves, with or without a small proportion of the flowering tops of the Marjorana hortensis Moench. G. Mustard Seed is the seed of Sinapis alba L.( White mustard), Brassica. nigra, (L.) Koch (Black Mustard), Brassica juncea Hook f. et Th., or varieties or closely re- lated species of the types of Brassica nigra and Brassica juncea. Sinapis alba (White Mustard) contains no appreciable amount of volatile oil. It contains not more than five per- cent. (5%) of total ash nor more than one and five-tenths percent. (1.5%) of ash insoluble in hydrochloric acid. Brassica nigra (Black mustard) and Brassica Juncea yield six-tenths percent. (0.6%) of volatile mustard oil (Calculated as allylisothiocyanate and determined by the method given in Service and Regulatory Announcements, Chemistry 20.) The varieties and species closely related to the types of Brassica nigra and Brassica juncea yield not less than six-tenths percent. (0.6%) of volatile mustard oil similar in character and composition to the volatile oils yielded by Brassica mgra and Brassica juncea. These mustard seeds contain not more than five percent. (5%) of total ash, nor more than one and five-tenths percent. (1.5%) of ash insoluble in hydrochloric acid. H. Ground Mustard is the powder made from mus- tard seed, and conforms to the standards for mustard seed. I. Mustard Flower is the powder made from:mustard seed with the hulls largely removed and with or without the removal of a portion of the fixed oil. It contains not more than one and five-tenths percent. (1.5%) of starch, not more than six percent. (6%) of total ash. J. Prepared Mustard, -German Mustard, French Mustard, Mustard Paste, is a paste composed of a mixture of ground mustard or mustard flour, with salt and vinegar, and with or without spices or other condiments which do not simulate the color of yellow ground mustard. Calcu- lated free from water, fat and salt, it contains not more than twenty-four percent. (24%) of carbohydrates (cal- culated as starch), not more than twelve percent. (12%) of crude fiber, not less than five and six-tenths percent. (5.6%) of nitrogen derived solely from the materials herein named. K. Nutmeg is the dried seed of Myristica fragrans Houtt, deprived of its testa with or without a thin coating of lime (CaO). It contains not less than twenty-five per- cent. (25%) of non-volatile ether extract, not more than ten percent. (10%) of crude fiber, not more than five percent. (5%) of total ash, nor more than five-tenths percent. (0.5% ) of ash insoluble in hydrochloric acid. ! 22 \ L. Macassar Nutmeg, Papua Nutmeg, Male Nutmeg, Long Nutmeg, is the dried seed of Myristica argentea — Warb., deprived of its testa. M. Paradise Seed, Grains of Paradise, Guinea Grains, Melegueta Pepper, is the seed of Amomum melegueta Roscoe. N. Parsley Leaves are the leaves of Petroselinum sativum Hoffm. : O. Black Pepper is the dried immature berry of Piper nigrum L. It contains not less than six and seventy-five hundredths percent. (6.75%) of non-volatile ether extract, not less than thirty percent. (30%) starch, not more than seven per cent. (7%) of total ash, nor more than one and five-tenths percent. (1.5%) of ash insoluble in hydrochloric acid. P. Ground Black Pepper js the product made by grinding the entire berry of Piper nigrum L. It contains the several parts of the berry in their normal proportions. ©. Long Pepper is the dried fruit of Piper Longum R. White Pepper is the dried mature berry of Piper nigrum L., from which the outer coating or the outer and inner coatings have been removed. It contains not less than seven percent. (7%) of non-volatile ether extract not less than fifty-two percent. (52%) of starch, not more than five percent. (5%) of crude fiber, not more than three and five-tenths percent. (3.5%) of iotal ash nor more than three-tenths percent. (0.3%). of ash insoluble in hydro- chloric acid. S. Saffron is the dried stigma of Crocus satvus L. It contains not more than ten percent. (10%) of yellow styles and other foreign matter, not more than fourteen percent. (14%) of volatile matter when dried at 100° C., not more than six percent. (6%) of total ash, nor more than one percent. (1%) of ash insoluble in hydrochloric acid. T. Sage is the dried leaf of Salvia officinalis L. It contains not less than one percent. (1%) of volatile ether extract, not more than twenty-five percent. (25%) of crude fiber, not more than ten percent. (10%). of total ash, not “more than one percent. (1%) of ash insoluble in hydro- chloric acid. U. Savory, Summer Savory, is the dried leaf and flowering tops of Satureja hortensis L. V. Star Aniseed is the dried fruit of Ilicium verum Hook. It contains not more than five percent. (5%) of total ash. W. Tarragon is the dried leaves and flowering tops of artemisia dracunculus. X. Thyme is the dried leaves’ and flowering tops of thymus vulgaris L. It contains not more than fourteen per- cent (14%) of total ash, nor more than four pércent. (4%) of ash insoluble in hydrochloric acid. (F. I. D. 172; Ohio G. C. Section 1177-12). | 32. Baking Powder is the leavening agent produced by the mixing of an acid reacting material and sodium bicarbonate, with or without starch or flour. It yields not less than twelve percent. (12%) of available carbon diox- ide. The acid reacting materials in baking powder are: (1) Tartaric acid or its acid salts, (2) acid salts of phos- phorie acid, (3) compounds of aluminum, or (4) any com- bination in substantial proportions of the foregoing. (F. I. D. 174; Ohio G. C. Section 1177-12). 33.' Evaporated apples are evaporated fruit made from peeled, cored and sliced apples, and contain not more than twenty-four percent. (24%) of moisture as determined by the official method of the Association of Official Agricul- tural Chemistse: (Hi. D176; Ohio G:C Section; 1177- 12): 34. Where coloring matter will not constitute an adulteration of the product or is not specifically forbidden by any law, regulation or ruling of this or any other depart- ment, the following coal tar dyes may be used in coloring food, drink, drugs, etc., intended for human consumption. Provided, however, that such colors are certified under the federal regulations, and that the label on each package of such food, drink, drugs, flavoring extracts, etc., bears the words “artificially colored.” The dyes permitted are as follows: Red shades: P 107 Amaranth. 50 Ponceau 3 R. 517 Erythrosine. Orange shade: 85 Orange I. Yellow shades: 4 Napthol yellow S. 94 Tartrazine. Yellow A. B. (Benzeneazo-B-naphthylamine). Yellow O. B. (Ortho-Touleneazo-6-naphthy- lamine). Green shade: 435 Light green S. F. yellowish. Blue shade: 692 Indigo disulfoacid. The above list contains the only coal tar dyes permitted as food colors in the State of Ohio. This list shall conform to the various regulations and decisions issued from time to time by the U. S. Department of Agriculture. If amended by that department this list shall conform to the list of permitted coal tar dyes of that department without further direction or action of the Director of Agriculture. CPeiylue7O, GE7, F20, 1645175 and: 180+ OhioG. CC; Sec- tions 1177-12, 5778, and 5785). Baking pow- der; standard, Evaporated apples; standard. Permitted dyes; certi- fied colors. Bleached flour, Lemonade, orangeade, definitions, labels, Saponin prohibited in food products. . i \ \ 24 yi 35. Flour bleached by any process is regarded by this department as adulterated if the bleaching has reduced the quality and strength of the article or ‘has concealed damage or inferiority. Bleached flour may be sold or offered for sale within the state of Ohio only on condition that the bleaching has not impaired the quality or strength of the article or concealed damage or inferiority, and then only if branded plainly to indicate that it has undergone a process of bleaching. Failure to label the cdntainers to show that such flour has been bleached will subject it to a charge of misbranding. (Service and Regulatory An- nouncement of the U. S. Department of Agriculture No. 50; Ohio G. C. Sections 1177-12, 5778, and 5785). _ 36. The term “lemonade” should be applied only to a product consisting of lemon juice, sugar, and water, flavored with more or less lemon peel. The term “orangeade” should be applied only to a product consisting of orange juice, sugar and water, fla- vored with more or less orange peel. | If citric acid is substituted for orange juice or lemon juice the product could not be properly described as “orangeade” or “lemonade.” It should be plainly marked to show that it is an imitation as provided by section 1o89- to of the General Code. If artificial color or artificial fla- vors are used such products should also be so branded as provided by the same section. Terms such as “ade,” “squash,” “punch,” “crush,” and “smash’” can be applied properly only to beverages, either still or carbonated, which contain the juice or edible portion of a fruit. These terms should not be applied to products flavored only with essential oils or essences unless plainly labeled as imitations. Section 5785 requires an imitation or compound to be so labeled, and the label of such a product should also carry a statement of its ingredients. Any turbid or “cloudy” orange, or other fruit flavored beverage which does not contain either an appreciable quan- tity of the juice or the edible portion of orange or other fruit named, should be plainly labeled as -an imitation. (Service and Regulatory Announcements of the U. S. De- partment of Agriculture, Nos. 56 and 357; Ohio G. C. Sec- tions 1089-10, 1177-12, 5778, and 5785). 37. This department has found saponin to be used extensively in products which are sold as so-called sub- stitutes for white of egg for use in the preparation of meringues, frostings, fillings, marshmallows, and similar products. It appears that saponin is used in these products solely as a foam-producer and has in most cases the result of giving them a fictitious appearance of body and there- fore of food value. Section 5778 G. C. specifically defines a product as adulterated if it be mixed, colored, powdered, coated, or stained in a manner whereby damage or inferior- ity is concealed. After careful consideration the depart- ment has reached the conclusion that the addition of saponin / 25 to food products as usually practiced results in concealing damage or inferiority and therefore constitutes adultera- tion witain the meaning of the above section. (Service and Regulatory Announcement of the U. S. Department of Agriculture No. 173; Ohio G. C. Sections 1177-12, 5778). RULINGS REGULATING THE SALE OF STAND- ARDIZED MILK, UNSTANDARDIZED MILK, AND OTHER MILK, SOLD AT RETAIL 38. All milk plants, milk depots, dairies and any other places where milk is produced, stored, prepared, bottled for sale or sold shall conform to the sanitary rules and regulations as to location, construction, methods and re- quirements as adopted by the Department of Agriculture of Ohio and stipulated and defined in Rules for Dairies and Rules for Creameries, as well as rules and regulations relating to the same that may hereafter be adopted by the Department of Agriculture. 39. Standardized milk is milk of which the original fat content has been changed by partial skimming or by addition of skimmed milk, cream or milk rich in fat and which contains not less than three and one-half percent. milk fat and twelve percent. total milk solids. And such standardized milk may be sold providing that on the cap or side of the bottle, can or vessel containing such milk be plainly stated the name of the person or firm who standard- ized such milk, together with the words “Standardized Milk,” and the percent. of butter fat, which shall be not less than three and one-half percent. a two-tenths of one percent. tolerance being permitted on one or more bottles, cans or vessels, but an average of twenty-five bottles, cans or vessels shall contain the required stipulated percent. of fat. 40. Unstandardized milk is milk that is not stand- ardized, or whole milk, to which nothing has been added nor from which nothing has been removed, and may be sold at retail, provided that on the cap or side of the bottle, can or vessel containing such milk be plainly stated the name of the producer or vendor, together with the words “whole milk” and the percentage of butter fat. A tolerance of two-tenths of one percent. is permitted on one or more bot- tles, cans.or vessels, but an average of twenty-five bottles, cans or vessels shall contain the required stipulated percent. of butter fat, and in no event shall the butter fat content of whole milk or unstandardized milk be less than three percent. of butter fat. 41. All whole or unstandardized milk sold in bot- tles, cans or vessels of capacity of two gallons or less shall be deemed to be sold at retail and must be labeled in accordance with the preceding rule, Sanitary conditions. Standardized milk, Unstandard- ized milk, When sold at retail, Sale of milk at retail, Sale of milk in restaurants, ete: Labeling of skimmed milk, Price of milk. Cream. Substitute for cream. Cream standard. Whipping cream standard. Labeling of cream. Labeling of | whipping cream. 26 K 42. All milk sold at retail from dairy, milk plant, milk depot, creamery, grocery, store, wagon or other place or conveyance shall be sold in bottle only, except milk produced by bona fide producers from three cows or less and shall conform to the preceding rules. 43. All restaurants, hotels,- confectioneries, drug stores or any place where milk is usually sold and served by glass shall be sold from individual bottle and each and every bottle shall conform to the preceding rules. 44. It shall be unlawful to sell, exchange, deliver or have in custody or possession with intent to sell, exchange or deliver milk from which the cream or part thereof has been removed, except standardized milk complying with provisions of Section 12719, unless in a conspicuous place above the center and upon the outside of each vessel, can or package from which or in which such milk is sold the words “Skimmed milk” are distinctly marked in uncon- densed Gothic letters not less than one inch in length. 45. The price paid to the producers of milk by the dealers or manufacturers shall be based upon milk con- taining 3.5 percent. butter fat and a differential may be paid which should be greater for milk containing more than 3.5 percent. butter fat and less for milk containing less than 3.5 percent. butter fat. RULES REGULATING THE SALE OF CREAM AND WHIPPING CREAM 46.-. All cream as defined in Sections 12716-1 and 12716-2, General Code of Ohio (109 O. L., p. 359), shall be sold as cream and whipping cream and the word ‘“‘cream”’ shall be used for no other product of milk. 47. The word “cream” or any combination or asso- ciation of the word “cream” shall not be used as a name or part of a name of any imitation of or substitute for cream or milk or skim-milk mixture of less than eighteen percent. milk fat. . 48. All cream sold, offered for sale, or in possession with intent to sell shall contain not less than the required content of butter fat, viz., eighteen percent. 49. All whipping cream sold, offered for sale, or in possession with intent to sell, shall contain not less than the required content of butter fat, viz., thirty percent. 50. All cream sold in bottles, cans or containers of a capacity of one quart or less shall have plainly printed on cap or label the name of the producer or vendor, the word “Cream” and the words “Guaranteed not less than eighteen percent. buter fat.” 51. All whipping cream sold in bottles, cans or con- tainers of capacity of one quart or less shall have plainly printed on cap or label the name of the producer or vendor, } | fe the words “Whipping Cream’ and the words “Guaranteed not less than thirty percent. butter fat.” mf 52. All cream or whipping cream sold and served in any hotel or restaurant, or other place where cream is sold and served in quantities less than half pints may be sold without cap or label as provided in rule 50 and 51 but must contain the required butter fat content, viz., eighteen per- cent. or thirty percent., as the case may be. 53. Terms such as “Split Cream,” “Thin Cream,” “Half and Half,” etc., shall not appear on any cap or label , of a container of any dairy product sold at retail unless the words “Standardized Whole Milk” and a correct state- ment of the butter fat content also appear on the cap or label. SANITARY REGULATIONS _ General Regulations to Promote the Sanitary Condition of Food Establishments 54. Every building or room or other place occupied or used as a dairy, dairy barn, milk depot, creamery, cheese factory, bakery, cannery, packing house, slaughter house, restaurant, hotel, confectionery, drug store, grocery, meat market, or any place used for the production, collection, preparation, manufacture, packing, storing, sale or distri- bution of any food shall be properly lighted, drained, plank- ed and ventilated, and conducted with strict regard to the influence of such condition upon the purity and wholesome- ness of the food therein produced. For the purpose of all regulations the term “food” as used therein, shall include all articles used for food, drink, confectionery or condi- ment whether simple mixed or compound and all substances or ingredients used in the preparation thereof. 5. The floors, sidewalks, ceilings, furniture, recep- tacles, implements and machinery of every establishment or place where food is manufactured, packed, stored, sold or distributed and all cars, trucks and vehicles used in the transportation of food products shall at no time be kept in an unclean, unhealthful and insanitary condition; and for the purpose of this regulation unclean, unhealthful and insanitary conditions shall be deemed to exist if food in the process of manufacture, preparation, packing, storing, sale, distribution or transportation is not securely protected from flies, dust, dirt and, as far as may be necessary by all reasonable means, from all other foreign or injurious contamination; and if the refuse, dirt and waste products subject to decomposition and fermentation incident to the manufacture, preparation, packing, storing, selling, distri- buting and transporting of food are not removed daily; and if all trucks, trays, boxes, baskets, buckets and other receptacles, chutes, platforms, racks, tables, shelves and all knives, saws, cleavers and other utensils and machinery used in moving, handling, cutting, chopping, mixing, can- Sale of cream or whipping cream. Labeling of ‘Special Milk’, “Half and Half”, etc. Construction of building. Cleanliness. Painting. Screens, Toilets and wash rooms, plumbing. 28 ning and all other processes are not thoroughly cleaned daily; and if the clothing of operatives, employees, clerks or other persons therein employed is unclean. 56. The sidewalks and ceilings of every dairy, dairy barn, milk depot, creamery, cheese factory, bakery, con- fectionery, hotel and restaurant kitchen, shall be of brick or cement, plastered of wainscoted or ceiled with metal or lumber and shall be painted or kept well lime-washed and all interior wood work in every aforesaid establish- ment shall be kept well painted or lime-washed and be kept clean, and every building or room occupied or used for the preparation, manufacture, packing, storage, sale or distribution of food shall have an impermeable floor made of cement, tile laid in cement, brick, wood or other suitable non-absorbent material which can be flushed and washed clean with water. ‘57. The doors, windows and other openings of every food producing, manufacturing, or distributing establish- ment during the fly season shall be fitted with self-closing screen doors and wire window screens of not coarser than 12 mesh wire gauge. 58. Every building, room or any other place occupied or used for the preparation, manufacture, packing, canning, sale or distribution of food shall have convenient toilet | rooms separate and apart from the room or rooms where the process of production, manufacture, packing, canning, selling. or distributing is conducted. The floors of such toilet rooms shall be of cement, tile, wood, brick or other non-absorbent material and shall be kept in a thoroughly clean and sanitary condition, ; No trapped plumbing fixtures shall be located in any room or apartment which does not contain a window placed in an external wall of the building or is not provided with a system of ventilation. Compartments containing not more than two water. closets or their equivalent shall be located in the external walls of the building or shall be provided with a mechan- ical means of ventilation which will change the air at a normal temperature at least six times per hour. Compartments containing more than two water closets or their equivalent shall be located either in an apartment containing windows and provided with a gravity or me- chanical system of ventilation which will change the air at a normal temperature not less than six times per hour: or, may be placed in a compartment without windows in the external wall of the building, providing a mechanical system of ventilation is installed which will change the air at a normal temperature not less than six times per hour. Ventilation from toilet rooms shall be separated and distinct and have no connection whatever with the other ventilating ducts in the building. All plumbing installations in any establishment wherein food is produced, manufactured, prepared, cooked, canned, } S baked, stored, sold, delivered or displayed, shall be in- spected and approved by the proper authorities in the municipality or other political sub-division where such es- tablishment is located. In the absence of any ordinances being in force in such municipality or sub-division, all plumbing shall be installed in accordance. with the pro- visions of Sections 12600-137 to 12600-273 inclusive of the General Code and shall be inspected and approved by the State Department of Health of Ohio or its authorized agents. Lavatories and wash rooms shall be supplied with soap, water and towels and shall be maintained in a sanitary condition. Operatives, employes, clerks and all other per- sons who handle the material from which food or the finished product is prepared, before beginning work and after visiting the toilet shall wash their hands and arms thoroughly in clean water. 59. No person shall be allowed to live or sleep in any work room of a bakery, creamery, milk depot, cheese fac- tory, confectionery, or in any hotel, restaurant or boarding house kitchen or dining room or in any place where food is prepared for sale, served or sold. 60. No employer shall require, permit or suffer any person to work nor shall any person work in a building, room, vehicle or other place occupied or used for the pro- duction, preparation, manufacture, handling, packing, stor- ing, sale, distribution or transportation of food who is afflicted with any venereal disease, smallpox, diphtheria, scarlet fever, yellow fever, tuberculosis or consumption, bu- bonic plague, Asiatic cholera, leprosy, trachoma, typhoid fever, epidemic dysentery, measles, mumps, German measles, whooping cough, chickenpox or any infectious or contagious disease. Sanitary Regulations for Dairies 61. Cows must be in good health and free from disease. Cows known to be afflicted with tuberculosis and those having any other contagious disease must be removed from the herd. Milk from such cows and from those hav- ing a swollen jaw, inflamed udder, ulcerated teat or running sore shall not be used. 62. Clean bedding only can be used. Dusty or moldy hay or horse manure shall not be used for bedding. 63. Decaying silage, fermenting brewers’ grains, fer- ae malt, distillery waste or moldy feed shall not be ed. 64. Drinking water must be clean and fresh. Wells and devices used to furnish same must be free from foreign matter and contamination. é 65. Cows must be reasonably clean while milking. When cows have dust on backs, particles of manure on side or udder or other foreign matter on their bodies which might gain access to the milk, they are not clean, Living quarters. Diseased employes. Cows’ health. Cows’ comfort. Cows’ food. Cows’ water. Cows’. cleanliness, Stables; location; : construction. Light in stables. Stables’ ventilation. Stables’ cleanliness, Stables’ construction. Utensils, Water supply. Milking, Milk house, \ 30 . 66. Stables must be free from contaminating sur- roundings: Location must be well drained. Pigpens, chicken coops, stagnant water, mud holes, manure piles or privies within 100 feet is a contamination. If horses are kept in the same barn with cows a tight partition must separate them, unless they are separated by an open air space of at least 12 feet. Dust in the stable while milking is a contamination. Stables must be provided with a tight, sound floor with sufficient incline to drain readily, Walls and ceilings must be tight. 67. Two square feet of glass to each cow must be provided. 68. Ventilation means the removal of impure air and the supplying of fresh air without drafts on the animal, and in such a way as to conserve as much as possible of the animal heat of the cows in cold weather. This must be provided for either by an automatic system or adjustable windows. At least 300 cubic feet of air space for each cow must be provided. 69. Manure must be removed daily from the stable to a distance of not less than 4o feet. 70. Floors must be kept clean by careful sweeping or washing. An earth floor must not be used, Walls must be kept free from manure. Walls and ceilings must be whitewashed and made clean and sanitary. 71. Utensils must be of smooth, non-absorbent ma- terial as tin or tinned copper, the seams of which are flushed smooth with solder. They must be clean to super- ficial inspection, After being washed they must be scalded with boiling water or steam and inverted in pure air to drain. 72. The water supply for washing utensils must be free from contamination, 73: Milking must be done in clean suits with clean dry hands and udders of the cows must be clean before being milked. Milk as soon as drawn shall be immediately removed from the stable to a room or house used exclusively for the straining, cooling, bottling or canning of milk or for the washing or storing of cans or other utensils and ap- purtenances. 74. The milk room or house shall be located on well drained land whose surroundings are free from contamina- tion. The milk house or room must be well screened or otherwise protected from the intrusion of flies, fowls and animals. Pigpens, chicken coops, stagnant water, mud holes, manure piles, privies, etc., within too feet is a con- tamination. If attached to stables it shall have an inde- pendent outside entrance. However, if detached by. door- way it shall be by a ventilated passage-way with self-closing doors at each end, only-one of which can be open at a time. The walls and ceiling shall be tight and either painted or Yate f 31 whitewashed so ltnat same be kept clean. Light and ventilation shall be provided. Floor shall be of imperme- able material, sloping so as to give good drainage. 75. Milk shall be cooled to a temperature of at least 60° F. before it leaves the premises, unless, in case of immediate delivery at wholesale where receiver is prepared to receive it properly. 76. If cream is produced, skimming or creaming shall be done in the milk room cr house, and cream shall be stored in the same manner prescribed for milk. If to be sold or delivered shall not be kept longer than three days in summer or four days in winter. The Dairy Score Card The objects of inspection are (1) to protect the public from impure milk, (2) to determine in a systematic way the exact conditions in the dairies and record the same in convenient form for reference and (3) to educate the pro- ducer to better methods. : The department having inaugurated a uniform system of inspection, a score card has been adopted which will give credit to the producer for all conditions and improve- ments in line with the production of milk and cream. The card is a slight modification of the one used by+the Dairy Division, Bureau of Animal Industry, United States De- partment of Agriculture, and on account of its detailed points is well adapted for this state. It is nereby reproduced as follows: Cooling milk. Cream | production. 32 » ; The Board of Agriculture of Ohio — Dairy Division SANITARY INSPECTION OF DAIRIES 1 CORE SAR REY OA Date of ‘Inspection: 2.000) 2 es ee Te ane ee 193 Owner or Lessee of Farm ieeccccccccscssscscssssssessssssnee- S PO. pAdaress: iene h booties sociated nine es Total number of cows. As No. milking .... Gallons of milk daily... Retailed in .. Wholesaled ‘to io oe Se Oe ea Score Score EQUIPMENT wpe METHODS | Perf’t} Alo’d j Perf’t| Alo’d Cows Cows | Pb eadthristuakica,.\as weedante walteareae wnt Oli] eee Apparently in good health., 1 Cleanliness of cOWS,...:.......+. ote crane If tested with tuberculin once a year and no tuber- Stables culosis is found, or if Cleanliness of stables............ CY era tested once in six months Bloor leek Jee eee ae 2 and all reacting animals Walls cas bist to sic uy aie ane 1 ZEBIOVERM aren atiicee cae sWaeiee 5 Ceilings and ledges.......... 1 (If tested only once a year | Mangers and partitions..... 1 and reacting animals found and Winid Owe tii issn eeu cunes ane 1 removed, 2.) Stable air at milking time....... Gite dogaets COmPorenua hen diseiewa Menemoenioe By ibelerene Barnyard clean and well drained PARE Wer be © LATOTGCGhh AY REN AH A aera ye aA 1 Removal of manure daily to Temperature of stable....... 1 held orhiproper pit-.staraie on: Puls weealen Food (clean and wholesome).... Phd WES es a (To 40 feet from stable, 1.) NERS NY DR ya ak LCE PAM ee eS Gleanmandingreshit. ten duo cus 1 Mitk Room Convenient and abundant... 1 Cleanliness of milk room........ Sy iceentorete Stables Utensils and Milking Wocation: of stable ss.) tis. i o.easc 2S At] isa rela Care and cleanliness of '4» "56°, to 609 9. Js dant.) pagel j Storage; below 60° ' Pic. ids... Sr Laan Small-top milking pail........... Bikers [52° to 55°, 2; 56° to 60°, 1 f Facilities for hot water or steam LT ie soust crate Transportation; iced in summer. SSN _ (Should be in milk house not ‘(For jacket or wet blanket, | | in kitchen.) allow 2; dry blanket or covered | Milk cooler (iii ssn: lalepeidiste tip eta pte eerie MR ce wagon, 1.] Clean milking suits...........5.. bd gs If any filthy condition is ; found, particularly dirty uten- } Milk Room sils, the total score shall be Location of milk LOOM sehr tears Dh i ataieAts a limited to 49, Free from contaminating If the water is exposed to surroundings .............. 1 dangerous contamination or Convenient Lenas RAR ACLS Ars 1 there is evidence of the pres- A Construction of milk MOOT Asad Deel weal sot 4 ence of a dangerous disease in Floor, walls and ceiling... 1 | animals or attendant, the score | Light, ventilation, screens, 1 shall be 0. PRGA TPR i me eR tizi i Poa e 40 Total 33 (From Circular 199, Bureau of Animal Industry, U. S. Department of Agriculture.) Explanation of Score Card The card is arranged with separate columns for “Equipment” and “Methods” and allows a total of 40 and 60 points, respectively, for each. ‘This arrangement of points is made for the purpose of emphasizing the importance of good methods and giving unmistakable credit for cleanli- ness. A person may be handicapped by poor buildings which he has inherited or leased and which he can not afford to rebuild; but he can be clean. Painstaking meth- ods, particularly in regard to cleanliness, will give a credit- able score in spite of poor equipment. EQUIPMENT. Health of Cows—Cows should be healthy and in good condition. A dairy cow should not be badly emaciated or have a rough, coarse coat, whether arising from insuf- ficient feed, lack-of care, or disease. The herd is scored as a whole; if one animal in the lot has a swollen jaw, inflamed udder, running sore, or ulcerated teat, a pro- portional deduction is made from the herd score, unless the inspector is satisfied that the milk from such cow does not enter into the general supply. It may be seen from the card that if the herd is tested with tuberculin. once a year and no tuberculosis is found, or if tested once in six months and all reacting animals are removed, the score > will be considered perfect and 5 points allowed. If tested only once a year and reacting animals are found and re- moved, 2 points are allowed. Comfort of cows—A cow secretes normal milk only when she is comfortable. Her nervous system thay be so disturbed that her milk will be unwholesome, especially for babies. Cows should be bedded so as to promote their comfort, especially where the floor is of concrete construc- tion. The use of dusty or moldy hay or horse manure for bedding is prohibited by the regulation. The stable should be so constructed that the cow can be comfortable when the weather is inclement; wide cracks and very high ceil- ings reduce the score. _Feed—Feed should be free from mustiness or de- composition. The regulations prohibit the feeding of de- caying silage, fermenting brewers’ grains, distillery slops, or moldy or dusty hay. Water—Drinking water must be clean and fresh; stagnant pools do not furnish proper drinking water for cows’ neither do wells so located as to receive contamina- tion from barnyard, sink drain, or privy. Sometimes the various watering devices are so misused that the water is neither clean nor fresh. Light—An abundance of light destroys bacteria and promotes the health of animals. In scoring a stable for 34 light, the number of stanchions rather than the number of cows which happen to be in the barn at the time of inspec- tion are considered. V entilation.—V entilation means the removal of impure air and the supplying of fresh air without drafts on the animals and in such a way as to conserve as much as pos-’ sible the animal heat of the cows in cold weather. Con- sequently a.stable with plenty of air space or with numerous openings to the outdoor air may be poorly ventilated. The stable is scored for its adaptability to secure desired results when those results are needed, and not merely on conditions found at the time of the inspector’s visit. A stable with’ open doors or with wide cracks in the sides can not be given credit for ventilation at any time. Large spaces in lofts or hay holes drawing the warmth away from the cows do not answer the full definition of ventilation, although they may afford pure air. A stable in which the cows have been kept overnight should be comfortably warm in the morning without disagreeable animal odors. Score accord- ing to the system of ventilation in use, and see that it works properly. It will be noted on the score card that methods of ventilation that depend on the care and thoughtfulness of an attendant do not rate as high as those which are ~ automatic. Cubic space-——An overcrowded barn produces discom- fort, is hard to keep clean and usually results in inrpure air. On the other hand, an excessive amount of space for each animal tends to waste the natural heat from the cows’ bodies. A proper amount of space per animal is considered to be from 500 to 1,000 cubic feet. In sections where the winters are cold deductions should be made when the space exceeds the maximum amount. In scoring for cubic feet of air space per cow the number of stalls rather than the number of cows which happen to be present at the time of inspection is considered. A stable having 50 stanchions with 15,000 cubic feet of space can properly be regarded as having 300 cubic, feet per cow. Stables.—Stables must be located on well-drained land and be free from contaminating surroundings. Horse stables, pigpens, ‘chicken coops, stagnant water, manure piles, privies, etc., when near enough to pollute the stable air, are anes, The stable should have a tight, sound floor, incapable of absorbing liquids to any extent. Back of the cows should be a gutter (preferably of concrete) of sufficient capacity to hold the droppings and keep them from soiling the cows. A gutter 14 inches wide and 6 inches deep is recommended, It should have sufficient incline to drain readily unless the liquid manure is taken up by absorbents. Some form of swing stanchion is the best kind of tie, as it allows con- siderable freedom and keeps the animals out of the gutter. The manger should be as simple as possible. Curnberteae construction serve to collect dust and prevent circulation 4 wre) aaa a © 35 of air, and they are difficult to keep clean. A low concrete trough or a smooth floor answers the purpose and is given a perfect score. Walls and ceilings should be smooth and tight. Utensils —Utensils should be of tin, with as few seams as possible. Seams which are unavoidable should be flushed smooth with solder. Rusty and battered tinware must not be used. Wire-gauze strainers should be avoided, also strainers which are complicated or have inaccessible | parts, hard to clean. ‘The water supply for washjng utensils should be clean, abundant, and convenient, as ie chances are against thorough cleansing when the water supply is . meagre or inconvenient. Impure water may .convey un- desirable bacteria to the utensils; hence shallow wells re- ceiving drainage or impure water are to be regarded with suspicion. No water from wells where drainage from house wastes or barnyard is possible should come in contact with milk utensils. Small-top milk-pails should be used, as they keep out dirt and do much to promote clean milk. Milking should be done in clean suits used only for that purpose and stored in a clean place when not in use. A milk cooler should be found in every milk room, as well as facilities for an abundance of hot water or steam. A boiler with plenty of steam for scalding all utensils is the perfect arrangement; but an abundance of boiling water which can be used while it is in a boiling condition is a good substitute. Milk house-——Every dairy should have a milk house or milk room fitted especially for the business, in which milk can be strained, cooled, boitled or canned, and stored, and in which utensils can be washed and cared-for. This should be convenient to the barn, as work is usually done best under convenient conditions, The milk house or room should not be near the hogpen, manure piles, privy, or anything that might contaminate the air; if attached to the barn it should have an independent outside entrance; if entered from the barn it should be through a well-venti- lated passage-way with self-closing doors at each end, only one of which can be open at a time. The milk room should be light, well ventilated and screened. Flies should never have access to milk. The floor should be smooth and of -concrete, sloping so as to give good drainage; the edges should be rounded to prevent angles for collecting and harboring dirt. “The walls and ceiling should be smooth and tight; concrete or tile wainscoting is desirable. METIIODS Cows—Cows are reasonably clean when carefully groomed each day and when long hairs on the flanks and udders are clipped. Dust on backs, particles of manure on sides of udders, and long hairs deduct from score. Stable.—Stable floors should be kept clean by frequent, careful sweeping and washing. An earth floor is unde- 26 sirable. Walls should be free from manure. Joists, brack- ets, braces, tops of stanchions, partitions, ledges, and ceil- ings should be clean and free from’ dust and cobwebs. Mangers should be clean and sweet; care should, be taken that there is no dirt) or fermenting feed in cracks and corners. Whitewash should be freely applied. on walls, ceilings, partitions, etc. Windows should be clean. Air in stable-—The stable air should be free from dust or odors at time of milking. It may be contaminated by horses in the stable, by hogs in the basement, by manure - in a cellar, by feeding silage just before milking, or by moving hay or other dusty fodder just before milking. When inspectors can not be present at the time of milking a reasonably accurate estimate of conditions is reached by general appearances and by questioning the person in at- tendance as to time and manner of feeding, etc. Manure.—The manure should be removed daily from the stable to such a distance as to preclude the chance of odors getting back. There should be no manure in the stable yard, which should be kept clean. Where conditions are favorable the ideal way is to remove the manure daily to the field. It should not be thrown into the barnyard. | Utensils—All utensils should be clean to superficial inspection; no particles of dirt should be found in seams or concealed places; after washing the utensils should be scalded with boiling water or steam to sterilize them. They should then be inverted in pure air to drain. The highest score can be given only where there is an abundance of steam freely used. Boiling water can be used so as to be as effective as steam, but the ordinary equipment for heat: ing water does not provide it in sufficient quantities and of sufficient heat to sterilize the utensils. Milk.ng.—Methods of milking should be clean. The milker should milk with ¢lean, dry hands. The cows’ udders should also be clean; a perfect score is secured only by washing them thoroughly and then wiping dry with a clean towel. Wiping with a moist cloth is the next best thing, and wiping with a clean dry cloth gives one point on the score, if it is done several minutes previous to miik- ing so that the dust can settle before the milking begins. If the milker after sitting down to milk gives the udder a rub with his hands or dry cloth he may stir up dust that will fall back into the milk pail; such a method is generally worse than none. It would be desirable to have all scoring done at milk- ing time, but this is impracticable, as it would usually limit the work of the inspector to two or three dairies a day. Careful questioning by the inspector, with close examina- tions, will usually give him a fairly accurate idea of the methods of milking. If, for instance, he is told that the udders are carefully washed daily, while inspection shows small lumps of manure attached to the long hairs near the teats, only one inference is possible. 37 Handling nulk.—Milk as soon as drawn should be immediately removed from the stable so that it may absorb nd odors or dust. If for convenience several milkers fill one can in the stable, a perfect score could not be given if the can is promptly taken to the milk room when full, for it is bad practice to pour milk in the stable; but the score should be higher under such conditions than if the milk remained in the barn till all the cans were filled. When two cows or more are milked to fill a pail, which is then taken to the milk house, the score would not be quite per- fect, but would be much better than where the milk is strained behind the cows. As soon as the milk reaches the milk room it should be cooled. This is best performed by running it in a thin sheet over a surface kept cool by ice water. Spring water of a temperature under 60° F. has much merit for cooling milk, though not as good as ice. This process is sometimes carelessly aerating, because aeration is an incident of the cooling; but aerating as such is not in favor with the best authorities. The object of this step in handling milk is to secure prompt and efficient cooling rather than aeration, and the advantages of such cooling. more than offset any possible injury from the extra exposure of the milk to the air, even if it is relatively pure. Where milk is sold by the can it is frequently cooled by setting the cans in ice water or in spring water below 60° F. This is better than no cooling, but not as satisfactory as running the milk over a cooler. Sometimes the evening: milk is properly cooled, while the morning milk is delivered warm. This practice will give one-half the score for cooling providing the two kinds of milk are not mixed, in which case the score would be zero. Storing—This refers to conditions where the night’s milk is held over for delivery in the morning. When the producer goes to the trouble and expense of two deliveries a day, that extra delivery can offset the absence of storing facilities and give him a perfect score on this item. Transportation —Transportation is to be scored from the same view point as stables, the adaptability of the method being the main poimt. It would be obviously unfair to cut a score made in midwinter because milk was not iced in transportation when the producer is in the habit of using ice in summer. SANITARY REGULATIONS FOR CREAMERIES, MILK PLANTS AND CREAM STATIONS 77. Work rooms must be thoroughly clean and free from dust, foul atmosphere and contamination and _ shall be well lighted, to the end that there shall be no dark cor- ners where rubbish or dirt may accumulate. Hogs, poultry or other animals quartered or fed in a space within a hun- dred feet, not separated by a tight wall, is a contamination. Work room; ventilation, light, ete. 38 } One square foot of glass surface exposed to natural light, — unobscured by buildings or other devices nearer than ten feet, for each ten square feet of floor surface of the work rooms must be provided. Basements shall not be used as — workrooms unless these provisions can be met. a Walls, paint. 78. The sidewalks, and ceilings of all work rooms shall be well plastered, tiled or wainscoted, or ceiled with metal or lumber, and shall be well painted to the end that — they may be readily cleaned and they shall be kept free from dust, dirt and foreign matter and clean at all times, They shall present a smooth surface in order to facilitate clean- ing. Disposal 79. Garbage and all waste material subject to decom- of garbage. position must be burned or removed daily to the outside and deposited in a can provided exclusively for this pur- | pose. Such can to be composed of impervious material and provided with a tight fitting cover. Covers must be kept on the cans at all times except when depositing or removing the material. Floprt: 80. The floors of all work rooms shall be impermeable drains, ete. and be made of cement, tile laid in cement, or other suitable non-absorbent material which can bé flushed and washed clean with water. Floors shall be sloped to one or more drains which must be properly connected to the disposal system of sewage or waste, which shall not enter into an open ditch within a distance of one hundred feet, unless such ditch maintains a continual flow of water at all seasons ‘of the year. ‘ ‘Screens. 81. Doors, windows and other openings of every work room shall be screened during the fly season with screens not coarser than 12 mesh wire gauge. ee 82. Store and storage rooms for materials must be kept clean and free from objectionable odors. . Toilets, . 83. All factories shall have convenient toilet rooms, ) pat ia separate and apart from the work rooms, and no toilet ‘inspection. room shall be connected directly with a work room either by a door, window or other opening. The floors of the toilet rooms shall be of cement, tile or other non-absorbent material, and shall be kept clean at all times. No trapped plumbing fixtures shall be located in any room or apartment which does not contain a window placed in an external wall of the building or is not provided with a system of ventilation. Compartments containing not more than two water closets or their equivalent shall be located in an apartment containing windows placed in the external walls of the building or shall be provided with a mechanical means of ventilation which will change the air at a normal temper- ature at least: six times per hour. Compartments containing not more than two closets or their equivalent shall be located either in an apart ment containing windows and provided with a gravity or oe mechanical system of ventilation which will change the air at a normal temperature not less than six times per hour: or, may be placed in a compartment without windows. in the external wall of the building, providing a mechanical system of ventilation is installed which will change the air at normal temperature not less than six times per hour. Ventilation from toilet rooms shall be separate and distinct and have -no connection whatever with the other ventilating ducts in the building. Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and clean towels and shall be maintained in a sanitary condi- tion. Work room employees before beginning work and after visiting toilet rooms shall wash their hands and arms thoroughly in clean water. In localities where running water and sewerage systems are not provided, outside toilets shall be located not closer than 100 feet from such creamery or milk plant and shall be so placed as not to become a source of contamination to the water supply, and shall be constructed in accordance with the provisions of sections 12600-2607 to 12600-272 in- clusive of the General Code of Ohio. If running water 1s unobtainable the best arrange- ments possible for wash rooms shall be made. All plumbing installations shall be installed in accord- ance with local regulations or in accordance with the pro- visions of sections 12600- 137 to 12600-273 of the General Code of Ohio and shall be subject to the inspection of the local authorities or of the State Department of Health. of Ohio. 84. Ail work room employees shall be lean in person at all times, and shall wear clean washable clothing. They shall not smoke or chew tobacco while at work in the fac- tory. 85. All utensils, tools, racks, platforms and other ap- pliances shall be so constructed that they may be readily cleaned and they shall be kept clean. Utensils must be of smooth non-absorbent material such as tin or tinned copper, with seams flushed smooth with solder. 86. Suitable means or appliances shall be provided for the proper cleansing and sterilizing of vats, cans, mix- ing cans or tanks, piping and all utensils used as cantainers for milk or cream or food material, and all tools used in making or the direct handling of any dairy product, and all such apparatus, utensils and tools after use shall be thoroughly cleansed and scalded with boiling water or sterilized with steam. The water supply for washing uten- sils must be free from contamination. 87. No horses, cows or other animals shall be stabled or kept m any building where a dairy product is made, unless the factory or shop is separated from the places where the horses, cows or other animals are stabled or kept by im- pervious walls, without doors, windows or other openings, Employes’ clothing, etc. Utensils. Facilities for cleaning and sterilizing. Contagious disease. Application. Light, ventilation, cleanliness. Walls, ceilings, paint, Iloors, drainage. 40 aes or in the case of a dairy barn, by a well venttila way with self-closing doors at each end. 88. No person suffering from a contagious or infec- tious disease shall work in a creamery or milk plant. Pro- prietors or managers shall require any person or persons working in or around such places to submit to a physical examination and to submit a certificate from the phy- sician making such examination that such person is free from contagious or infectious disease. Such examination shall be made by the District Health Commissioner or any physician authorized by him. Such certificate shall be filed and shall be shown on demand to any duly qualified in- spector of the Department of Agriculture, to the District Health Commissioner or his deputies. Inspectors of the Department of Agriculture or the District Health Com- missioner may require, at any time, any person working in a creamery or milk plant to submit to a physical ex- amination to determine if such person is free from con- tagious or infectious disease. 89. The preceding eleven rulings shall apply to cream- eries, milk plants, cream stations, milk depots, ete. SANITARY REGULATIONS FOR CHEESE FACTORIES go. Work rooms must be thoroughly cleaned and free from dust, foul atmosphere and contamination and shall be well lighted, to the end that there shall be no dark corners where rubbish or dirt may accumulate. Hogs, poultry o1 other animals quartered or fed in a space within a hundred feet ig a contamination. One square foot of glass surface exposed to natural light, unobscured by buildings or other devices nearer than ten feet, for each ten square feet of floor surface ‘of the work room must be provided. Base- ments shall not: be used as work-rooms unless these pro- visions can be met. ! gt. The sidewalls and ceilings of all work rooms shall be well plastered, tiled or wainscoted, or ceiled with metal or lumber and shall be well painted to the end that they may be readily cleaned and they shall be kept free from dust, dirt, and foreign matter and clean at all times. They shall present a smooth surface in order to facilitate cleaning. | 92. The floors of all work rooms shall be imperme- able and be made of cement, tile laid in cement, or other suitable non-absorbent material which can be flushed and washed clean with water. Floors shall be sloped to one or more drains which must be properly connected to the dis- posal system of sewage or waste, which shall not enter into an open ditch within a distance of too feet. + 4I 93. Doors, windows and other openings of every work room shall be screened during the fly season with screens not coarser than 12 mesh wire gauge. 94. Cheese cellars must be kept clean and free from objecticnable odors and not be used for storing vegetables. g5. All work room employees shall be clean in person at all times, and shall wear clean washable clothing. . They shall not smoke or chew tobacco while at work in the fac- tory. 96. All utensils, tools, racks, platforms and other ap- pliances shall be so constructed that they may be readily cleaned and they shall be kept clean. Utensils must be of smooth, non-absorbent material such as tin or tinned copper, with seams flushed smooth with solder. 97. Suitable means or appliances and facilities for the proper cleaning of utensils and for sterilizing or scalding them in clean water must be provided. 98. Milk must be stored in clean vessels with covers and kept in a clean room free from the influences of dust, flies, dirt and contamination. 98-1. Milk delivered to cheese factories shall be pro- duced under the same sanitary conditions as that delivered to creameries and milk plants. The same sanitary rules and regu'ations apply to dairies producing milk for cheese fac- tories as to those delivering milk to city milk plants and creameries. SANITARY REGULATIONS FOR ICE CREAM FACTORIES, AND RULINGS ON ICE CREAM g9. All ice cream’ shall be made from fresh sweet cream and dairy products and shall not contain fats other than dairy or milk fats nor more than one-half of one percent. of vegetable gum and shall be composed entirely in accordance with Section 12730-1 of the General Code pe Ohio, (109 0. Ep. .323). 3 g9-1. No license will be issued to operate a commercial ice cream plant unless the sanitary conditions of the room, place or location where such ice cream is manufactured, packed or stored, are approved by the director of agricul- ture, and license to operate will be suspended or revoked if the sanitary conditions are not maintained at all times as approved by the director of agriculture. too. All work rooms shall be thoroughly clean and free from dust, dirt and contamination and debris-of every kind, including unused tools, utensils and apparatus. All such rooms shall be well lighted and ventilated. Mixing rooms must be kept free from any materials except such as are used in the manufacture of ice cream. 100-1. Rooms that cannot have adequate ventilation or which cannot have one square foot of window surface Screens. Cheese cellars. Employes. Utensils. Cleaning facilities, Milk Storage. Dairies de- livering to cheese factories. Ice cream standard. ~ Work rooms; light. and ventilaticn. Garbage; disposal. Walls, ceilings, paint, Floors; drainage. Screens. Toilets, wash rooms, etc, 42 exposed to natural light, unobstructed for ten feet in any direction, to each ten square feet of floor surface, shall not be used. 101. Garbage and all waste material subject to de- composition must be removed daily to the outside and de- posited in a can provided exclusively for this purpose, com- posed of impervious material and provided with a tight fitting cover. Covers must be kept on the cans at all times. except when depositing or removing the material. 102, The sidewalls and ceilings of all work rooms shall be well plastered, tiled or wainscoated or ceiled with metal or lumber and shall be well painted to the end that they may be readily cleaned and they shall be kept free from dust, dirt and foreign matter. 103. The floors of all work rooms shall be imperme- able and be made of cement, tile laid in cement, or other suitable non-absorbent material which can be flushed and washed clean with water. Floors shall be sloped to one or more drains which must be properly connected to the sewerage system. 104. Doors, windows and other openings of every work room shall be screened during the fly season with screens not coarser than 12 mesh wire gauge. 105. All factories or shops shall have convenient toilet rooms, separate and apart from the work rooms, and no toilet rooms shall be within or connected directly with a work room, either by a door, windew or other opening. The floors of the toilet room shall be of cement, tile or other non-absorbent material, and shall be kept clean at all times. No trapped plumbing fixtures shall be located in any room or apartment which does not contain a window placed in an external wall of the building or is not provided with a system of ventilation. Compartments containing not more than two water closets or their equivalent shall be located in an apartment containing windows placed in the external walls of the building or shall be provided with a mechanical means of ventilation which will change the: air at a normal tem- perature at least six times per hour. Compartments containing more than two water closets or their equivalent shall be located either in an apartment containing windows and provided with a gravity or mechanical system of ventilation which will change the air at normal temperature not less than six times per hour; or, may be placed in a compartment without windows in the external wall of the building, providing a mechanical “system of ventilation is installed which will change the air at normal temperature not less than six times per hour, Ventilation from toilet rooms shall be separate and distinct and have no connection whatever with the other ventilating ducts in the building. . All plumbing installations shall be installed according to the provisions of the ordinances of the local municipali- 43 ties or other political subdivisions or according to the pro- visions of Sections 12600-137 to 12600-273 inclusive of the Ohio General Code and shall be subject to inspection by the local authorities and the State Department of Health of Ohio, or its authorized agents. Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, water and clean towels and shall be maintained in a sanitary condition. Work room employees before beginning work and after visiting toilet rooms shall wash their hands and arms thoroughly in clean water. 106. No person shall live or sleep in any building used as a factory or shop, unless the factory or shop is separated by impervious walls, without doors or windows, or other openings from the parts of the building used for living or sleeping purposes. No horses, cows or other animals shall be stabled or kept in any building where ice cream is made, unless the factory or shop is separated from the places where the horses, cows or other animals are stabled or kept by impervious walls without doors, windows or other openings. 107. No person suffering from or afflicted with tuber- culosis, a venereal disease or any contagious or infectious disease, shall be employed in or about any part of an ice cream factory and to this end the proprietor or manager of any ice cream factory shall require any and ail employees whose duties require him or her to handle or come in contact with any material used in such ice cream or the product thereof, to furnish a certificate from a reputable physician showing him or her to be free from any infectious or contagious disease. Inspectors of the Department of Agriculture or the District Health Comissioner may require any person work- ing in or about an ice cream factory to submit at any time to a physical examination to determine if such person is suffering from a contagious or infectious disease. Such examinations shall be made by the District Health Com- missioner or any physician authorized by him. 108. All work room employees shall be clean in person at all times and shall wear clean washable clothing and caps. They shall not smoke nor chew tobacco while at work. They shall not touch the product with their hands at any time. Employees may be specially designated to cut and wrap brick ice cream and to fill fancy moulds and as this work necessitates some handling of the product, such em- ployees must be scrupulously clean and wear clean, wash- able clothing and caps. 1og. All wagons, trucks, drays, cans and tubs, plat- forms and racks, shall be so constructed that they may readily be cleaned and they shall be kept clean. Utensils must be of smooth non-absorbent material, as tin, or tinned copper, the seams of which are flushed smooth with solder. Freezers, vats, cans, mixing cans or tanks, piping and all Sleeping quarters, stables, etc. Contazious disease, Employees, clothing, ets Utensils, cleaning facilities. Refreezing ice cream. Store rooms. Ice cream cans. Handling — milk and cream, Work rooms, light; ventilation. Refuse, garbage. Walls, ceilings, paint. Floors, drains. Cleaning floors, 44 utensils used as containers for ice ‘cream or raw material, and all tools used in the making or the direct handling of» ice cream shall be thoroughly cleansed after use with hot water and sterilized with steam or other sterilizing agent. 110. Soft or melted ice cream or any other ice cream shall not be re-frozen under any circumstances. 111. Store and storage rooms for materials must be kept clean and free from objectionable odors. Decom-. posed, decayed, fermented, contaminated or rancid material shall not be used. 112. All cans, packers or receptacles used in the man- ufacture, transportation or storage of ice cream must be free from dents and rust and must be properly tinned in- side. 113. All creamery and condensory operators, ce cream manufacturers and all other dealers in milk and cream, and their customers must cleanse all receptacles used in shipping milk, cream or ice cream as soon as they are emptied in order to prevent the development of dan- gerous bacteria to threaten the health of the consumers of the product. No person shall use any vessel used in the manufacture and salé of ice cream for any other purpese SANITARY REGULATIONS FOR BOTTLING FACTORIES AND RULINGS ON SOFT DRINKS 114. All work rooms shall be thoroughly clean and free from dust, dirt and contamination and debris of every kind, including unused utensils and apparatus; shall be well lighted and ventilated. Work rooms shall have at least one spare foot of window surface, exposed to natural light and unobstructed for a distance of ten feet in any direction, for each twenty square feet of floor surface. 115. All broken bottles and particles of broken glass shall be placed in a container outside the factory and cov- ered in some manner to keep away flies during the fly sea- son. This broken glass should be regularly hauled away from the factory, or if saved, as cullet, stored in a bin or room and sprinkled with lime or other disinfectant. 116. The side walls and ceilings must be smooth and free from crevices, and either painted or covered with a lime solution or otherwise made sweet and clean and free from dust, 117. The floors of the work rooms shall be of im- permeable material, unless all filling machines and bottle washing machines are set in metal pans or frames and drained into the sewer, to prevent the floors from becoming wet, sloppy and insanitary. | 118. The floors must be swept and scrubbed, mopped or flushed daily, and must be kept clean and free from dust and trash at all times. i ey ee oe 45 J 119. All doors and windows and other openings to work rooms shall from the first day of April to the first day of October of each year be screened to exclude flies and other insects, and all doors shall be fitted with self- closing screens, one fly trap must be provided for each work room; all fly traps to be kept clean and well baited. £5 120. The syrup or compounding room must be sep- _ arate from the other work rooms of the building, if pos- i sible, above the filling room, and all doors and windows ; thereto must be screened against flies and other insects. At least one fly trap must be provided for this room. ey The floors and ceilings, walls and shelves must be kept _ perfectly clean and wherever possible running water must - be provided. a All vessels, measures and articles necessary to the _ proper mixing of syrups must be kept clean and sterile. a 121. All factories must be equipped with at least one v sanitary wash stand and bvevitted with soap and towels _ for the use of the employes thereof; also with at least one sanitary water closet with suitable w ater supply. All plumb- ing to be modern, sanitary and connected to the sewer with _ the proper trap sewer connections. Where outside closets are used and kept in a sanitary condition and lime used in the vaults at least twice a week, the installation of a closet within the factory shall not be compulsory. Toilets shall be enclosed with tight partitions and shall not open directly into any work room. No trapped plumbing fixtures shall be located in any room or apartment which does not contain a window placed in an external wall of the building or is not provided with a system of ventilation. yo A: Serer eee ceenllige: “— closets or their equivalent shall be located in.an apartment containing windows placed in the external walls of the building or shall be provided with a mechanical means of ~ ventilation which will change the air at a normal tem- perature at least six times per hour. Compartments containing more than two water _ closets or their equivalent shall be located either in an : apartment containing windows and provided with a gravity or mechanical system of ventilation which will change the eg air at normal temperature not less than six times per hour ; _ or, may be placed in a compartment without windows in : the external wall of the building, providing a mechanical it mie De ¥- system of ventilation is installed which will change the air _ at normal temperature not less than six times per hour. Ventilation from toilet rooms shall be separate and ; distinct and have no connection whatever with the other f ventilating ducts in the building. e: All plumbing installations shall be eed according ities or other political eibanecions or Secadthane to the pro- Visions of Sections 12600-137 to 12600-273 inclusive of the , Compartments containing not more than two water’ Screens, Syrup room. Toilets, wash rooms, Cty Dressing room, 4 Physical examination, Stables, ete, Sleeping quarters, Empty bottles. Alcohol content, Application forms; samples. 46 Ohio General Code and shall be subject to inspection by the local authorities and the State Department of Health of Ohio, or its authorized agents. . 122, A suitable place shall be provided for the em- ployes to change and store their clothing, and no wearing apparel, boots, shoes or other wearing effects not being worn shall be kept or stored in any of the work rooms. 123. No person suffering from any contagious or In- fectious disease shall be employed in or about any bottling plant or soft drink factory. The proprietor or manager ot such plant shall require all employees to submit to a phy- sical examination and to present a certificate from a phy- sician making such examination that the person examined is free from contagious and infectious disease. These cer- tificates shall be kept on file and exhibited on demand to ~ any inspector of the Department of Agriculture, the Dis- trict Health Commissioner or his deputies. The inspectors of the Department of Agriculture or the District Health Commissioner may at any time require any person working in or about any bottling plant or soft drink factory to sub- mit to a physical examination to determine if such person is free from contagious or infectious disease. The physical examinations above referred to shall be made by the Dis- trict Héalth Commissioner or by any physician authorized by him. 124. No horses or other animals shall be stabled or kept near or in the building, factory or shop, unless such stable or place is separated by impervious walls, without doors, windows or other openings, from the parts of the building in which soda waters or mineral waters are manu- factured or handled. . 125. No person or persons shall live or sleep in any factory or building where bottled soda water or mineral water is manufactured, unless the room or rooms in which he, she or they sleep are separated from the work rooms by impervious walls. 126. It shall be required of dealers to insert all empty bottles into cases with the top or mouth downward in order to prevent the entrance of flies and other insects and the development of dangerous bacteria to threaten the health — of the consumers of the product. 127. Non-alcoholic drinks for the purpose of this act shall be deemed to be those defined in Section 1 of said act and containing not more than one-half of one percent. of alcohol by volume, “ 128. Blank forms for application for such license shall be furnished by the Secretary of Agriculture upon written request. Upon filing an application for a license to manu- facture and bottle soft drinks, the manufacturer shall give a detailed statement of the number and name of the soft — drinks proposed to be manufactured by him and he shall Ses eee ae Fe _ a ee oe ‘ a, Lee LW i 2 Niele belt ~~ Aaa al ee = —_— ee ne » ~* a . 47 _ furnish the Secretary of Agriculture for the purpose of _ analysis such samples thereof as may be requested by said - secretary. Said samples to be in the manner and condition _ in which it is intended’ that they shall be offered for sale to the public. ; 129. It shall be unlawful to fill or refill with soda water or mficral water or any other drink or fluid any glass, _ jar, bottle or any other container in which to sell or vend such drinks, unless such glass, jar, bottle or other container has been cleaned by soaking for not.less than five minutes in a 3% alkali solution at a temperature of not less than 120 degrees I. which solution must be kept at a density of 3% and entirely renewed at least once each week, and _ such glass, jar, bottle or other container again washed and _ rinsed in clean water. If it is impossible to comply with the provisions of this section in any other manner, a me- chanical soaker shall be provided. 130. It shall be unlawful for any person, firm or cor- poration to fill, refill or possess with intent to sell any mineral waters, soda waters, or any other drink or fluid in a container known as the “Hutchinson Plunger Bottle” or any bottle of similar type. The re-use of Crown Caps is also forbidden. : 131. It shall be considered misbranding and conse- quently in violation of Section 13169 of the General Code of Ohio for any person, firm or corporation to fill or refill any glass, jar, bottle or any other container with soda water, mineral water or any other drink or fluid, with intent to sell or vend such water, drink or fluid, which bears the label of any other person, firm or corporation, or which has blown in such glass, bottle or other container the name of any per- son, firm or corporation without consent of such person, firm or corporation. . “ 131-1. Following instructions contained in an opinion _ of the attorney general, this department holds that any bot- tled drink made from milk, cream, skim milk, or other sim- ilar dairy product, together with sugar or syrup, chocolate or other flavoring matter is a bottled soft drink as the term is defined by the General Code of Ohio. Any person, firm, or corporation, bottling and selling such a product is liable _ for the license fee provided by the General Code for manu- facturers of bottled drinks. 131-2. Unless the product defined above contains three percent. or more of butter fat the word “milk” shall not be used as the name or part of the name of such product. 131-3. Ifa product as defined above contains artificial color or flavor, such fact shall be stated on the cap or label. Such cap or label shall also bear the name and address of the bottler or manufacturer of such product. Cleansing bottles and containers. Hutchinson Plunger Bottle. Refilling bottles. Bottled milk chocolate. Use of word ‘ j ee “milk Label, Fiscal year. Light and ventilation. Walls and ceiling. Floors, Utensils. Water supply. Dip tanks prohibited. Drainage. Surroundings. a By-products. Storage of cans. Dressing room. Screens. Cleanliness of employees. SANITARY REGULATIONS FOR COMMERCIAL 132) CANNERIES, AND RULINGS ON CANNED GOODS The fiscal year for commercial canneries shall be the same as the calendar year, license dating from January fi 133. All canneries shall be clean, properly lighted and. ventilated. 134. ficient, provision must be made to improve the same arti- ficially. 135. rst of each year. When natural light and ventilation are insuf- The walls and ceilings of working rooms shall be thoroughly cleaned and coated with light colored paint or other suitable material. Whitewash is not considered such suitable material.~ Rooms used as receiving or storing rooms or this order. 130. for initial preparation shall not be included in Gratings or slatted floors shall be provided around cookers, washers, and in other places where overflow or splashing is unavoidable. Lai. water in whith a product is washed or held before filling All washers, scalders, blanchers and tanks of into cans shall be provided with a continuous fresh se supply and an overflow. 138. the factory 130. Ample water and steam shall be supplied to keep and equipment in a sanitary condition, Filling of cans with brine or syrup by submerg- ing or by means of a “dip tank” shall be prohibited. 140. tion with Necessary drainage shall be provided in connec- the cannery, and arrangement shall be made to carry all waste and sewage away from the cannery. I4I. a sanitary 142. as pea vin silos separ properly d 143. ner as to prevent contamination and shall be clean when. Empty cans shall not be kept uncovered on the filled. canning room floor. purpose ot 144. The cannery and surroundings shall be kept in condition. Gross by-product suitable for other usage such es or corn husks, must be stacked or placed in ate from buildings. The stacks or silos must be rained. The cans and covers shall be stored in such man- Employees shall not use cans for any her than the packing of fruits and vegetables. Where changes of clothes for work is necessary or usual, hangers or lockers shall be provided for clothing not in use. 145. 146. Syrup rooms shall be screened against flies. Employees handling food shall keep their hands and fingernails as clean as the nature of their work will > ’ 49 _ permit. Employees shall wash their hands after leaving - toilet before resuming work. Be. 147. Toilet room floors shall be tight and of such _ material that they can be washed and kept clean. 148. When toilet rooms are in cannery they must be supplied with proper flushing facilities and connected with a sewer. 149. The doors of all toilets must be self-closing, toilet rooms to be properly ventilated, lighted, screened and kept clean. No toilet shall open directly into any work room. 150. Applications for certificate of inspection may be made at any time, but no certificate to be used on any label, can or case will be issued until close of packing season for the product to be so labeled. Nore: Regulation 150 is made. necessary owinz to the fact that the Secretary of Agriculture could not certify that laws and regulations had been complied. with until such compliance had been effected. 151. No person suffering from any contagious or in- fectious disease shall be employed in or about any com- mercial cannery. The proprietor or manager of such can- nery shall require all employees to submit to a physical examination and to present a certificate from a physician making such examination that the person examined is free from contagious and infectious disease. These certificates shall be kept on file and exhibited on demand to any in- ‘spector of the Department of Agriculture, the District ‘Health Commissioner or his deputies. The inspectors of _the Department of Agriculture or the District Health Com- missioner may at any time require any person working in or about any commercial cannery to submit to a physical examination to determine if such person is free from con- tagious or infectious disease. The physical examinations above referred to shall be made by the District Health Com- missioner or by any physician authorized by him. 152. The following weights for various canned goods packed—various sized cans shall be the minimum content of drained product as per size of can and kind of product described below. Drained content shall be determined by draining for two minutes over 44 inch mesh screen. (a) Weights of Lima Beans in Cans of Various Sizes No. 1: eURNDVEA 1G) SATMLALY~.), o-.o'eis x cic ie ayeinle oe nice cys 8.0 ounces No, 2: BEM MOM DV 22 O/1.0) CH MSANILATY 0). 0/4, 8 eieie © aleke wiotalolens 13.5 ounces No. 10: 6 3/16 by 7 inch sanitary....(72.0 ounces) 4 pdunds 8 ounces Toilets. Toilets. Toilets. Certificate of inspection. Physical examination. Weights for canned goods. Ge RR ah ne art Dee a op na alg ° | Pe iat ue Rea O ree : ies! 9 hey: (b) Weights of Wax and Refugee Beans in ‘Cans 3 Various Sizes x ie No. 1: Wc 2 11/16 by 4 inch’ sanitary. vo. i). cee. eo ee eee 6.0: ounces No: 2: ; ae 3 7/16 by 4 9/16 inch sanitary — Wriholex beans’ 105, baeoukisced oe Waa eke ate eae 11.5 ounces” (Gibraster\ sume eine MN EL rE SSE Arse cS pon ee NR 12 ounces © No. 10: ; a 6 3/16 by 7 inch sanitary — Moa Wohole ‘héartis =) in '4el tae epee (64.0 ounces) 4 pounds Cur beans: s +, s4aece eka (67.0 ounces) 4 pounds 3 ounces — (c) Weights of Pears in Cans of Various Sizes No. 1 (fruit) : 8° by. 4°01 /16-ineh sanitary. sn. 55 ving pol ocospeee aera 10 ounces No. 2%: f . 4 1/16 by 4 11/16 inch sanitary..(19 ounces) 1 pound, 3 ounces No. 10: : 6 SLE De... eer SANIALY by oramldlonee Ms (64 ounces) 4 pounds (d) Weights of Pears in Cans of Various Sizes No. 1 (fruit): 8 be Aelia Gicinch sanitary, cha colds eben 10.5 ounces No. a i) 39/10 by 4 9/16vmch, sanitary /ach aed te eee 13.0 ounces — No. 2%: 4 1/16 by 4 11/16 inch sanitary..(19 ounces) 1 pound 3 ounces “h No. 3: . 414 by 47% inch sanitary......(22.0 ounces) 1 pound 6 ounces No. 3: ee 14 by 5 inch sanitary......(22.5 ounces) 1 pound 6.5 ounces No. 10: 6 3/16 by 7 inch sanitary.... (67.0 ounces) 4 pounds 3 ounces (ec) Weights of Peas in Cans of Various Sizes No. 1: ‘ 2 11/16 by 4 inch sanitary, and hole and cap cans...7.5 ounces ~ No. 2: 3 7/16 by 4 9/16 inch sanitary, and 334 by 4 9/16 ay. inchhole: anadincaplita yep eameetteee erck eeta eee 13.5 ounces” Sas No. 10: 6 3/16 by 7 inch sanitary, and 614 by 634 inch hole ehaValerers NAAN MUR ENEH Cath ee op Sei (72 ounces) 4 pounds 8 ounces (f) Weights of Unpitted Cherries in ep of Various" Sizes No. 1 (fruit): 3 by 4 11/16 inch ea sat SCALE Die eoe the by eee ee 10.5 ounces No.2’ 3 7/16 by 4 9/16 inch sanitary, and 336 by 4 9/16 inch hole and cap — Sirup cutting out 20 degrees Brix, or above....12 ounces Sirup cutting out below 20 degrees Brix...... 13 ounces Pa af cy oy! No. 2%: 4 1/16 by 4 11/16 inch sanitary, and 4 by 434 inch hole and cap— Sirup cutting out 20 deg. Brix, or above.... SEE He vis Pls ie el ci4's (18 ounces) 1 pound 2 ounces Sirup cutting out below 20 degrees Brix..... STN TS SEAR 8 ge SN Aa (19 ounces) 1 pound 3 ounces No. 10: 6 3/16 by 7 inch sanitary, and 6% by 634 inch hole and cap — Sirup cutting out 20 deg. Brix, or above.... 5 ei eas ERAS cage oN Oeste (68 ounces) 4 pounds 4 ounces Sirup cutting out below 20 degrees Brix.... ASR Sis Bae oe Bea (72 ounces) 4 pounds 8 ounces (g) Weights of Sauerkraut in Cans of Various Sizes No. 2: 3 7/16 by 4 9/16 inch sanitary, and 33% by 4 9/16 . MGM PO LEAT CAD... smite, ste Ria onl eeiale (16 ounces) 1 pound No. 2%: 4 1/16 by 4 11-16 inch sanitary, and 4 by 434 inch kc FOMGHATUG VCAD Sad ee toe an Cin be (23 ounces) 1 pound 7 ounces Gout: 4% by 4% inch sanitary, and 4 3/16 by 47% inch OMe MAIN (CAD od. uke saris 2 (27 ounces) 1 pound 11 ounces No. 10: : ~ 6 3/16 by 7 inch sanitary, and 6% by 634 inch hole CAD Wem in tei dei dn oere wae em (80: ounces) 5 pounds (h) Weights of Spinach, Swiss Chard, and Beet Tops in Cans of Various Sizes No. 2: 3 7/16 by 4 9/16 inch sanitary, and 33% by 4 9/16. NIAC MILO @ TT ALLG) ACA Dias ceets ss leleisjaweccrelnies sath ak 15 ounces No. 2%: 4 1/16 by 4 11/16 inch sanitary, and 4 by 434 inch GH ANI (CADE LU. fe ea ion (22 ounces) 1 pound 6 ounces No erty 41% by 4% inch sanitary, and 4 3/16 by 4% inch Hole and. Caps. wee ok (25.5 ounces) 1 pound 9.5 ounces eae 6 3/16 by 7 inch sanitary, and 6%4 by 634 inch hole LMC EAP alae inlela coals taleicwlelicve (78 ounces) 4 pounds 14 ounces (i) Weights of River Herring Roe in Cans of Various Sizes No. 2: ; 3 7/16 by 4 9/16 inch sanitary, or 38 by 4 9/16 incheholesand capi. s+ .\/4 (18 ounces) 1 pound 2 ounces No. 2 Special: } 8 %/16-by 3 15/16 inch sanitary......:.. (16 ounces) 1 pound _ + +REGULATIONS GOVERNING COLD STORAGE ‘ PLANTS 153. Cold storage warehouses shall at all times be kept in a reasonably clean and sanitary condition. Storage rooms shall be thoroughly cleaned after emptying, and shall be whitewashed or painted at least once a year. Storage Sanitary conditions, ied aa was Records; notice. Permit to remove goods stored beyond legal limit, Labeling of cold storage food. Removal of food stored beyond 1: gal limit. CT Way A Meat rat oie Uh A eee ie rt 1 oe Vo OS Pi g ! 7 ‘Y pa tT, 52 rooms shall be disinfected and deodorized as often as” agen necessary. Lae 154. Every person, firm or corporation who shall be licensed to operate a cold storage warehouse shall keep an_ accurate record of the time that all food deposited therein has been in storage. This record shall show not only the time that such food has been in storage in the warehouse of such person, firm or corporation but shall also show how long such food has been stored in any other cold — ; storage warehouse. Ten days before the expiration of the legal time limit for storage of any lot of food, it shall be the duty of every person, firm or corporation operating a cold storage warehouse to notify the Dairy and Food Division Department of Agriculture of Ohio, of the nature and quantity of food so stored and the date of expiration of the legal time limit. ; 155. No person, firm or corporation licensed to oper- ate a cold storage warehouse, shall permit any lot of food which has been stored ionger than the time fixed by law to be removed from such warehouse, unless they first receive a permit for such withdrawal describing such lot of food, signed by the Director of Agriculture or the Chief of the Dairy and Food Division, of the Department of Agriculture. 155-1. Section 1155-12 of the General Code of Ohio provides that “* * * there shall be placed on each container of cold storage food * * * a placard with the words ‘wholesome cold storage food’ printed thereon in plain uncondensed gothic letters not less than one-half inch in length * .*, *”. Inasmuch as it is extremely difficult to place a placard on certain cold storage packages or containers in such a manner that it will remain securely affixed to such package or container, the department now rules that the words “wholesome cold storage food” may be stenciled on such packages and containers in plain black uncondensed gothic letters not less than one inch in length; and such stenciling shall appear twice on each package, side and end, and not on lid or cover. The letter- ing on the placard provided for in section 1155-12 is one- _half inch in size, but owing to the fact that stenciled letters are sometimes not as legible as printed letters, the depart- ment has deemed it advisable to slightly increase the size of the lettering required, where stenciling is used. In addition to this label, sections 1155-11 and 1155-12 provide that all packages or containers of cold storage food be plainly and distinctly marked with the dates of deposit and withdrawal from cold storage. The above provision re- garding the use of a stencilled sign or label applies only to goods sold at wholesale. The provisions of Section 1155-12 and similar sections relative to goods sold at re- tail remains unchanged. 155-2. It shall be the duty of every person, firm or _ corporation that shall be licensed to operate a cold storage warehouse in the State of Ohio to require every package ’ } ; r 4 : ’ 53 or container of cold storage food to be marked with the date of entry and w ithdrawal from cold storage and the words “wholesome cold storage food.’ No person, firm or corporation operating a cold storage warehouse in the State of Ohio shall permit any lot of food to be withdrawn from such cold storage warehouse until it is marked,. branded or labeled as above indicated. 155-3. It shall be unlawful to place fresh food stuffs in cold storage in old containers unless all previous cold storage marks and dates of entry and withdrawal are first removed or obliterated from such containers. It shall be unlawful for any person, firm or corporation operating a cold storage warehouse to accept for storage fresh food products packed in old containers bearing storage marks, dates, etc., from previous lots of goods. 155-4. Any article of food stored beyond the statutory limit provided in section 1155-13 shall be considered adul- terated and unfit for human consumption. It shall be un- lawful to sell, deliver or have in possession with intent to sell or deliver such articles of food and the same shall be destroyed or delivered into the custody of the Director of Agriculture upon his order or the order of any duly quali- fied health officer or inspector of the state or any county or municipality thereof. SANITARY REGULATIONS FOR CANDY FACTORIES AND CONFECTIONERIES 156. All work rooms shall be thoroughly cleaned and free from dust, dirt and contamination and debris of every kind and character, including unused tools, utensils and apparatus; they shall be well lighted and well ventilated. Rooms that cannot have at least one square foot of window surface, exposed to natural light, unobstructed for a distance of ten feet, for every ten square feet of floor space, or which do not have adequate ventilation, shall not be used. 157. Garbage and all waste material subject to de- composition must be removed daily to the outside and de- posited in a can provided exclusively for this purpose and made of impervious material and provided with a tight fitting cover. Covérs must be kept on cans at all times, except when depositing or removing material. 158. The side walls and ceilings of all work rooms shall be tight and well painted and shall be kept free from dust, dirt and foreign matter and clean at all times. 159. The floors of all work rooms shall be of im- permeable , material and shall be kept clean and in good repair at all times. 160. The store and storage rooms for materials must be kept clean and free from objectionable odors. Labels on containers. Foods stored ~ beyond statutory limitations. Light, ventilation. Garbage removal. Walls, ceilings. Floors, Store rooms, Screens. Toilets. Toilets. Ventilation. Lavatories. Sleeping or living quarters. Animals. Utensils. Cae 161. Doors and windows and other openings of every — work room shall be screened during the fly season, from — May Ist to October 15th, with screens not coarser than 12 mesh wire gauge. Bh ert a , 162. All factories or shops shall have convenient toilet: rooms separate and apart from the work rooms, The ~ floors of the toilet rooms shall be of cement, tile or other — non-absorbent material and shall be kept clean at all times. Employees shall exercise proper care to keep toilets in a clean and sanitary condition. . . No trapped plumbing fixtures shall be located in any room or apartment which does not contain a window ,placed in an external wall of the building or is not provided with a system of ventilation. : | Compartments containing not more than two water closets or their equivalent shall be located in an apartment containing windows placed in the external walls of the building or shall be provided with a mechanical means of ventilation which will change the air at a normal tem- perature at least six times per hour. Compartments containing more than two water. closets or their equivalent shall be located erther in an apartment containing windows and provided with a gravity or mechanical system of ventilation which will change the air at normal temperature not less than six times per hour; — or, may be placed in a compartment without windows in the external wall of a building, providing a mechanical system of ventilation is installed which will change the air at normal temperature not less than six times per hour. Ventilation from toilet rooms shall be separate and distinct and have no connection whatever with the other ventilating ducts in the building. All plumbing installations shall be installed according to the provisions of the ordinances of the local municipal-’ ities or other political subdivisions or according to the pro- visions of Sections 12600-137 to 12600-273 inclusive of the Ohio General Code and shall be subject to inspection by the local authorities and the State Department of Health of | Ohio, or its authorized agents. Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and clean towels. 163. No person shall live or sleep in any building used as a candy factory or confectionery, unless the candy factory or confectionery is separated by impervious walls, from the parts of the building used for living or sleeping purposes. No food products shall be stored or kept in a stable, barn or other place where animals are quartered. 164. No cats, dogs or other animals shall be permitted in any candy factory or confectionery. : 165. ‘Tables, shelves, tanks, machinery, fixtures, work benches, utensils and equipment of all kinds shall be kept clean at all times. 55 166. No person suffering from a contagious or in- fectious disease shall work in a candy factory or confec- tionery. Proprietors or managers shall require any person or persons working in or around a candy factory or con- fectionery to submit to a physical examination and to produce a certificate from the physician making such ex- amination, that such person is free from contagious or infectious disease. Such examination shall be made by the district health commissioner or any physician author- ized by him. Such certificate shall be filed and shall be shown on demand to any duly qualified inspector of the Department of Agriculture, to the District Health Com- missioner or his deputies. At any time they may deem necessary, Inspectors of the Department of Agriculture, District Health Commissioners, or their deputies may re- quire any person working in or around a candy factory or confectionery to submit to a physical examination to determine if such person is afflicted with a contagious or infectious disease. 167. All work room employees shall be clean in per- son at all times and shall wear clean and washable clothing. Female employees shall also wear washable caps. . Em- ployees shall not smoke or chew tobacco while at work. 168. Operatives, employees, clerks and all other per- sons who handle the material from which food is prepared or who handle the finished product, before beginning work or after visiting the toilet shall wash their hands and arms thoroughly in clean water. 169. Suitable means and appliances shall be provided for the proper cleansing or sterilizing of containers, cans, pails, tools and other utensils and they shall be thoroughly cleansed and scalded with boiling water or sterilized with steam. The water supply for washing utensils must be free from ‘contamination, . 170. Sugar, glucose, syrups, fruits, nuts, condiments, flavoring extracts and all other materials used for food must be securely protected from flies, dust, dirt, vermin and other contamination and must be kept and stored only in clean receptacles. Decomposed, decayed, fermented or rancid food materials shall not be used. Candy and confections must be stored only in clean receptacles under clean sur- roundings. 171. Candies, confections, baked goods, soda fountain syrup, crushed fruits, nut meats, ice cream, whipped cream, etc., which are sold in retail confectioneries, must not be exposed to contamination from flies, dust, dirt, etc. Such products enumerated above shall at all times and seasons of the year be kept tightly covered, either in glass jars, cases, boxes or by other similar means. 172. Soda fountains shall at all times be kept clean and sanitary. Ice cream cans shall be clean, syrup tanks clean and sweet and all receptacles for crushed fruits, etc., thoroughly clean. Glasses, spoons, dishes, etc., shall be Employeé suffering with contagious or infectious disease. Physical | examination, Employees’ clothing. Use of washing facilities. Cleaning utensils. Covering goods, materials, etc. Covering goods. offered for sale. Soda | tountains, eee. 5: Light, ventilation. General . construction. Floors. Walls and ceilings. Water supply. Drainage. Feeding animals. ct: irae) St id Ae EG ae Pn. eRe ae i fepe va 4 : i * s .* : 50 washed and rinsed in hot water and dried. The depart- e ment would advise that such articles be sterilized pera this is not compulsory. SANITARY REGULATIONS FOR SLAUGHTER HOUSES AND MEAT MARKETS 173. Slaughter houses and meat markets shall be of sound weather proof construction. Walls and roof shall be fly and weather proof. Walls and floors shall be rat proof. All work rooms of slaughter houses and meat markets shall be well lighted and ventilated. The work rooms on slaughter houses shall contain one square foot of glass window surface, exposed to natural light, unobstructed for a distance of ten feet in any direc- tion, to each ten square feet of floor space of such work rooms. Basements shail not be used as slaughtering rooms. Work rooms of meat markets shall have one square foot of glass window surface exposed to natural light, unobstructed for a distance of ten feet in any direction, for each ten square feet of floor space of such work room. Where basements or cellars are used, floors must be of smooth concrete; walls and ceilings must be smoothly plas- tered or ceiled and painted; work room must be kept free from all materials except such as are used in the preparation of meats and their products. 174. Killing floors shall be of cement of good con- struction, properly drained. In slaughter houses constructed before March 15th, 1922, wood floors may be used except for killing floors. Any slaughter house built or repaired after that date shall have floors of cement, tile, brick or similar material, throughout. Meat markets may have floors of cement, brick, tile, hard wood or any other impermeable material. 175. Interior walls and ceilings shall be kept clean at all times. When necessary they shall be painted. 176. Each slaughter house and meat market shall have a supply of potable water, drawn from some approved source, adequate to the demands of the establishment. 177. Proper drainage shall be provided. Cess pools, sedimentation tanks and sub-surface drainage shall be pro- vided where necessary. Open ditch drainage and open sewer systems in slaughter houses will not be permitted. Raw sewage and drainage and contaminated waste from cess pools and sedimentation tanks shall not be permitted to flow into any brook, stream, creek, river or other body of water. Grease traps in the sewerage system shall be provided where necessary. Connection with municipal sew- erage systems shall be made where possible. 178. The feeding to hogs, or other animals intended for human food, of offal, putrid flesh or blood, or the flesh 57 ef an animal which has become old, decrepit, infirm or sick, or has died from such cause is forbidden by the pro- visions of Section 12779 of the General Code. Any such offal, flesh, carcasses or parts of carcasses shall not be fed ~ to hogs or other animals intended for human food, unless they are first tanked and subject to at least sixty pounds steam pressure for not less than one and one-half hours in warm weather and three and one-half hours in cold or freezing weather. 179. Hair, bones and other refuse around slaughter houses shall be kept in closed tight containers until hauled away, buried, burned or otherwise disposed of. Refuse of any description shall not be allowed to accumulate in the open spaces surrounding slaughter houses. 180. Separate rooms with tight walls and close fitting doors shall provide for the storage of hides and for the tanking equipment. The hide room shall be equipped with a concrete floor or pit properly connected with the drainage system. 181. From May tst to October 15th of each year all doors, windows and other openings shall be screened with 12 mesh wire screening. 3 182. Refrigerators are recommended at all slaughter heuses, but where it is impossible or impracticable to in- stall them, dressed carcasses shall be hung to cool in such places as are free from dust, dirt, flies, bad odors and other contamination. 183. Sufficient storage rooms shall be provided. Work rooms shall not be littered with clothing, rags, sacks, cans, containers, fuel, etc. 184. Cattle yards, pig pens, drives and all fields and enclosures surrounding slaughter houses shall be clean and free from green bones, hair, offal, putrefying flesh, manure, etc. When necessary such places shall be disinfected with lime or similar substance and fences and enclosures shall be whitewashed. When stich enclosures are-not properly drained they shall be tiled. 186. Tools and utensils shall be kept at all times in a clean and sanitary condition. 187. Toilets shall be kept in a clean and sanitary con- dition. Where not connected with a sewerage system they shall be so located as not to contaminate the water supply. 188. After each day’s work is completed the floors shall be scrubbed, utensils and equipment washed, and the room or rooms used, thoroughly cleaned. 189. Nothing in these regulations shall prohibit the occasional slaughtering by farmers or others, of animals in open fields, wood lots, etc., between the dates of October Ist and Mav Ist, provided that reasonable sanitary precau- tions are taken at all times. Where the meat or any of its products of such killings are sold for human food, such killings shall be at all times subject to inspection by the Refuse. Hide storage. Screens, Refrigera- tors. Store rooms, Pens, yards, ete. Tools. Toilets. Cleaning. Farmers exempted. Disposition of meat unfit for food. Physical examination. Clothing. Displays in markets. Light; | ventilation. Garbage. inspectors of the Department of Agriculture, the District Health Commissioner or their inspectors. Bautees i. 190. Carcasses or parts of carcasses of diseased ani- — mals, meat which has become putrid or unwholesome, or lard or sausage or any meat product which has become ~ unfit for human food shall be condemned and ordered. destroyed by any inspector of the Department of Agricul- ture, or any District Health Commissioner or his inspectors, Naas who may discover the condition of the same. Destruction shall take place immediately upon the issuance of such order. 191. No person suffering from a contagious or im-— fectious disease shall be permitted to work in or around any slaughter house or meat market. Proprietors and — managers of meat markets and slaughter houses shall re- | quire any person or persons working in or around a meat market or slaughter house to submit to a physical examina- tion, and to submit a certificate from the examining phy- sician that such person is free from contagious or infec- tious disease. Such examination shall be made by the District Health Commissioner or any physician authorized by him. Such certificate shall be filed and shall be shown on demand to any qualified inspector of the Department of Agriculture or the District Health Commissioner or his deputies. Inspectors of the Department of Agriculture, District Health Commissioners or their deputies may re- quire at any time any person working in or around a slaughter house or meat market to submit to a physical examination to determine if such person is free from con- tagious or infectious disease. _ 192. All work room employees shall be clean in person at all times and shall wear clean clothing. : 193. Meats shall not be displayed in retail markets on open counters, nor shall they be hung indefinitely on- racks surrounding the sales room. Meats shall be kept in ihe refrigerator in refrigerator cases or may be displayed on the tops of counters under the ordinary type of glass counter guard rail. * SANITARY REGULATIONS FOR RESTAURANTS, HOTEL KITCHENS AND DINING ROOMS 194. All kitchens shall be thoroughly cleaned and free from dust, dirt and contamination and debris of every kind and character, including unused tools, utensils and appa- ratus; they shall be well lighted and ventilated. Where basements or cellars are used as kitchens, floors shall be of smooth concrete; walls and ceilings must be smoothly plastered or ceiled and painted; kitchen must be kept free from all materials not used in the manufacture and prepara- tion of food. 195. Garbage and all waste material subject to decom-— position must be removed daily to outside and deposited ee ¥ = 59 . in a can_ provided exclusively for this purpose and made of impervious material and provided with a tight fitting cover. Covers must be kept on cans at all times, except when depositing or removing material. Cans shall be emptied and garbage hauled away at least once a week and oftener if necessary. 196. The side walls and ceilings of all kitchens shall be ceiled and well painted with white, cream, yellow or other light colored oil paint, and shall be kept free from dust, dirt and foreign matter and clean at all times. In painting the walls and ceilings of kitchens whitewash and water paints shall not be used. 197. The floors of all work rooms shall be of imper- meable material, well drained, and in good repair, and shall be kept clean at all times. Soft wood floors and the use of sawdust, ragged linoleum, or carpet as floor coverings in kitchens will not be permitted. 198. The pantry and storage rooms for materials shall be kept clean and free from objectionable odors. 199. Doors and windows and other openings of every work room shall be screened during the fly season, from May Ist to October 15th, with screens not coarser than 12 mesh wire gauge. 200. Ail restaurants and hotels shall have convenient toilet rooms which shall not open directly into the kitchens. The floors of the toilet rooms shall be of cement, tile or other non-absorbent material and shall be kept ¢lean at all times. Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and clean towels. Employees shall exercise proper care to keep toilets in a sanitary condition. . No trapped plumbing fixtures shall be located in any room or apartment which does not contain a window placed in an external wall of the building or is not provided with a system of ventilation. Compartments containing not more than two water closets or their equivalent shall be located in an apartment containing windows placed in the external walls of the building or shall be provided with a mechanical means of ventilation which will change the air at a normal tem- perature at least six times per hour. Compartments containing more than two water closets or their equivalent shall be located either in an apartment containing windows and provided with a gravity or mechanical system of ventilation which will change the air at normal temperature not less than six times per hour; or, may be placed in a compartment without windows in the external wall of the building, providing a mechanical system of ventilation is installed which will change the air at normal temperature not less than six times per hour. Ventilation from toilet rooms shall be separate and distinct and have no connection whatever with the other ventilating ducts in the building. Walls or ceilings. Floors; drainage. Storage. Screens. Toilets, Sleeping quarters, Animals. in kitchens. Disease. Physical examination, Clothing. Use of work rooms. Washing facilities. rae hig hv > 68 =a : = a All plumbing installations shall be saeealied according to the provisions of the ordinances of the local es ities or other political subdivisions or if no local regulation exist according to the provisions of Section 12600-137 to 12600-273 inclusive of the Ohio General Code and shall be subject to inspection by the local authorities and the State Department of Health of Ohio, or its authorized agents. 201. No person shall live or sleep in any room used as a restaurant or hotel kitchen. All living and sleeping apartments shall be separated from the kitchen, dining and storage rooms by impervious walls. No food products. shall be stored or kept in a stable, barn or other place where animals are quartered. 202. Cats, dogs or other animals shall not be permitted in any restaurant or hotel kitchen. 203. No person suffering from a contagious or in- fectious disease shall work in a restaurant or hotel dining room or kitchen. Proprietors or managers shall require any person or persons working in or around a restaurant or hotel dining room or kitchen to submit to a physical examination and to submit a certificate from the physician making such examination, that such person is free from contagious or infectious disease. Such examination shall be made by the District Health Commissioner or any phy- sician authorized by him. Such certificate shall be filed and shall be shown on demand to any duly qualified in- spector of the Department of Agriculture, to-the District Health Commissioner or his deputies. Inspectors of the Department of Agriculture, or the District Health Com- missioner may require, at any time, any person working in a restaurant, hotel dining room or kitchen to submit to a physical examination to determine if such person is free from contagious or infectious disease. 204. All employees shall be clean in person at all times and kitchen, employees shall wear clean washable aprons and caps. Employees shall not smoke or chew tobacco while at work. 205. Operatives, employees, clerks and all other per- sons who handle the material from which food is prepared, or the finished product, before beginning work and aiter — visiting the toilet shall wash their hands and arms thor- oughly in clean water. 206. Suitable means and appliances shall be provided for the proper cleansing or sterilizing of dishes, pans, pails, utensils, etc., and they shall be thoroughly cleansed and scalded with boiling water or sterilized with steam. - The water supply for washing utensils must be free. from con- tamination. A plentiful supply of hot water shall be main- tained in restaurant and hotel kitchens at all times. Where a municipal water system is installed in the city, town or village where such restaurant or hotel kitchen is located, running hot water shall be provided. All dirty or used. dishes and utensils shall be washed after each meal. Dish 4 BS 3 61 water shall be changed following each meal or oftener if necessary. Where connection can be made with a sewerage system, a sink properly trapped and vented shall be provided with hot and cold water piped to it. > 207. All materials and foods, prepared or otherwise, must be securely protected from flies, dust, dirt, vermin and other contamination and must be kept and stored only in clean receptacles. Decomposed, decayed, fermented or rancid food materials shall not be used. Foods and ma- terials shall be stored only in clean receptacles and under clean surroundings. 208. Meats, milk, butter and all similar perishable foods shall be kept in a refrigerator. No food shall be be laid directly in contact with the ice. Refrigerators shall be thoroughly cleansed at least orice a week and oftener if necessary, with warm water and soap. All shelves, racks, etc., shall be thoroughly scalded with boiling water and dried. No decomposed, decayed, fermented or rancid food materials shall be placed in or permitted to remain in a refrigerator. 209. Where necessary hoods shall be provided for all stoves, hot plates and grills to carry off fumes and grease smoke. These hoods shall be connected in some way with the flue or ventilating system and shall be kept free from grease accumulations. Stoves shall be thoroughly cleansed once a week or oftener if necessary. _ 210. ‘Tables, shelves, tanks, machinery, fixtures, work benches, utensils and equipment shall be kept clean at all times. Kitchens shall not be used as general store rooms and nothing shall be stored at stcch places except the ma- terials and foods used therein. 211. Food shall be kept under cover at all times in the dining and serving rooms of restaurants and hotels ex- cept for a reasonable length of time during the meal hours. At such times such display of uncovered foods may be made at the serving counters as may be necessary. SANITARY REGULATIONS FOR BAKERIES 212. All bakeries and work rooms must be thoroughly clean and be free from dust, foul atmosphere and con- tamination and shall be well lighted. At least one square foot of glass surface exposed to natural light unobscured by buildings, or other devices nearer than to feet, shall be pro- vided for each ro square foot of floor space or surface of work room. 212-1. Section 1012 of the General Code provides that basements shall not be used as bakeries. 213. The side walls and ceilings of all work rooms shall be well plastered, tiled or wainscoted or ceiled with metal or lumber and shall be well painted to the end that Covering foods. Refrigerator. Ventilation. Utensils and work room. Covering of foods. Ventilation; light. Basement workrooms. Walls; ceilings, Floors. Storage. Screens, Toilets, Dressing room, Sleeping quarters. Clothing. Animals. Disease. a bakery unless the bakery is separated from the places 62 PEG 2 eee they may be readily cleaned and they shall be kept free from dust, dirt and foreign matter and clean at all time 214. The floors of all work rooms shall be imper- meable and made of cement, tile laid in cement, hard wood, or other suitable non-absorbent material which can be — flushed and washed clean with water. xe 215. Store and storage rooms for materials must be — kept clean and free from objectionable odors and must be rat-proof. | ) . 216. Doors, windows and other openings of every work room shall be screened during fly season with screens not coarser than 12 mesh wire gauge. 217. All bakeries shall have convenient toilet rooms separate and apart from the work rooms and no toilet rooms shall be within or connected directly with a work room, either by a door or window or other opening. ‘The floor of the toilet room shall be of cement, tile or other non-absorbent material and shall be kept clean at all times. — Toilet rooms shall be furnished with outside ventilating pipes, or with windows in the external wall of the building. _ Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and clean towels, and shall be maintained in a sanitary condition. — Work room employees before beginning work and after — visiting toilet rooms shall wash their hands and arms thor- oughly in clean water. 218.. In connection with every factory a suitable room or rooms shall be provided for the changing and hanging of wearing apparel of the workers or employees which shall be separate and apart from the work, storage and sales rooms and shall be kept in a clean and sanitary condition. 219. No person shall live or sleep in any building used as a bakery unless the bakery or work room of such bakery is separated by impervious walls without doors or windows or other openings from the parts of the buildings used for living or sleeping purposes. 220. All work room employees shall be clean in person at all times and shall wear clean, washable clothing and caps. They shall not smoke or chew tobacco at work. 221. No cows, horses or other animals or fowls shall be stabled or kept in or adjacent to any building used for where the horses, cows and other animals or fowls are stabled or kept by impervious walls without doors or win- dows or other openings. Cats are positively prohibited from being kept or tolerated in or about a bakery. 222. No person suffering from or afflicted with tuber- culosis, a venereal or contagious disease, shall be employed in or about any part of a bakery and to this end the pro- prietor or manager of any bakery shall require any and all employees whose duties require him or her to handle or come in contact with any material used in the manufacture 63 of bread or baked goods of any kind before or after being baked, also all drivers or distributors of baked goods using wagons, trucks or other vehicles shall furnish a certificate from the county or city health commissioner or his deputy shewing him or her to be free from any communicable disease and this certificate shall be on file in the office of se t bakery and may be inspected at any time by the Di- rector of Agriculture, his deputies, agents or inspectors, and the District Health Commissioner, his deputies, agents or inspectors, or any duly qualified inspector of the Depart- ment of Agriculture, may at any time require a medical examination as above referred to, of any person working in or around a bakery. 223. All equipment used in the handling, preparation or distribution of bakery products or their ingredients and the boxes, baskets and the interior of vehicles and other receptacles in which bakery products are transported shall be kept by the owner or operator of the bakery or the carriers or distributors of said product in a clean and sanitary condition, and at all times free from dirt, dust, flies, insects’ and other contaminating matter. Shipping baskets and other containers for transporting bakery prod- ucts shall be kept clean and shall be used for no other purpose than the distribution of bakery products. All shipping baskets, when packed with bakery products for transportation, shall be well lined with clean paper, properly ventilated and securely fastened. All bakery products de- livered from wagon, truck or other vehicle shall be deliv- ered in clean baskets lined with clean paper and shall not come in contact with the clothing of the person who de- livers the same. All wagons, trucks or other vehicles shall be so constructed as to prevent dust and dirt from coming in contact with such products. 224. All show cases, shelves and other places where unwrapped bakery products are sold or exposed for sale shall be kept by the dealer well covered, properly venti- lated, adequately protected from dust, flies and other con- taminating matter, and shall at all times be maintained in a sweet, clean and wholesome condition. 225. Boxes or other permanent receptacles or con- tainers for the storing, receiving or handling of bakery products shall be so placed and constructed as to be beyond the reach of contamination from streets, alleys and side- walks, or from animals, and shall be kept by the dealer clean and sanitary. 226. No coloring matter shall be used in any bakery product wherein it may deceive the purchaser or wherein the nutritive value may be lessened, nor shall any egg substitute be used nor egg compound, regardless of name or brand, that does not contain 100% egg, without being plainly labeled, branded or tagged or having a sign -making plain to the purchaser or consumer the actual ingredients, provided, however, that in case of unwrapped bread to be Physical | examination, Equipment. Equipment. Equipment. Use of colors, Cracker meal, Sale by weight and labeling of bread. Legal notice. Notice. be placed upon the same label as hereinafter provided sold by the loaf such labeling, branding or taggi shows the name of the manufacturer and the net weigh: the loaf. Said ingredients and the sale or offering for sa of said products shall otherwise comply with the existi provisions of all regulations for the sale of foods and n inconsistent herewith. This rule shall not be construed prohibit the use of dried egg or frozen egg and is intende . to cover the use of egg color instead of egg, chocolate color instead of chocolate, and similar uses of coloring matter. . 227. No provision of Section 1ogo-35 shall be con- strued to prohibit the sale of “cracker meal’? made from wholesome, stale bread, crackers or similar products, 228. Bread shall not be sold or offered or exposed for sale otherwise than by weight and shall be manufactured for sale and sold only in units of sixteen or twenty-four ounces, or multiples of one pound. When multiple loaves” are baked each unit of the loaf shall.conform to the weight required by this section. The weights herein specified snall — be construed to mean net weights twelve hours after baking and to be determined by the average weight of at least twenty-five loaves. Such unit weights shall not apply to rolls and such bread as shall be defined as fancy bread by the Director of Agriculture. Every loaf of bread manu- ~ factured for sale, sold, offered or exposed for sale shall have affixed thereon a plain statement in plain position of the weight of the loaf of bread, the business name of the — maker, baker or manufacturer. In the case of wrapped ~ bread such information shall be stated on the wrapper of each loaf and in the case of unwrapped bread shall be | stated by means of a pan impression or other mechanical means or shall be stated on a label using plain legible type. Such label affixed to an unwrapped loaf shall not be af- fixed in any manner or with any gums or pastes which are unsanitary and unwholesome, and there shall not be more than one label on a loaf or unit. The label on each loaf of unwrapped bread shall be not less than one inch square — which shall conform to requirements of Section 1090-37. The tolerance permitted in weight shall be as defined in Section 1090-38. * 229. In the enforcement of the provisions of this act the Director of Agriculture, his deputies, agents or in- spectors, shall -when a violation of this act is committed, serve notice on the violator that such specific violation has been committed and that prosecution will be begun at a — time not less than ten days from the date of such notice — and that the violator may during the intervening ten days ~ appear before the Director of Agriculture and be given an ~ opportunity to be heard by said Director of Agriculture. 230. If after inspection it is found that a bakery is not constructed, maintained, operated or the distribution of its products not conducted in accordance with this act, — notice in writing shall be given to the owner or manager, © ree stating the delinquency and fixing a reasonable time within _ which the same shall be remedied and for a hearing to any ‘ party in interest. exter. “Che following definitions and standards for _ breads are adopted by the Joint Committee on Definitions and Standards, September 28, 1922, and were approved by the Association of American Dairy, Food and Drug Off- cials, Octobre 5, 1922, and by the Association of Official Agricultural Chemists, November 17, 1922 Bread is the sound product made by baking a dough consisting of a leav ened or unleavened mixture of ground grain and / or other clean, sound, edible farinaceous sub- stance, with potable water, and with or without the addi- tion of other edible substances. In the United States the name “bread’’, unqualified, is understood to mean wheat bread, white bread. r.: Wheat Bread Dough, White Bread Dough, is the dough | consisting of a leavened and kneaded mixture of flour, potable water, edible fat or oil, sugar and / or other fer- Bes mentable carbohydrate substance, salt, and yeast, with or Sa without the addition of milk or a milk product, of diastatic ~ and / or proteolytic ferments, and of such limited amounts of unobjectionable salts as serve solely as yeast nutrients, and with or without the replacement of not more than three per, cent (3%) of the flour ingredient by some other edible farinaceous substance. Wheat Bread, White Bread, is the bread obtained by baking Wheat Bread Dough in the form of a loaf or of . rolls or other units smaller than a loaf. It contains, one hour or more after baking, not more than thirty-eight per cent (38%) of moisture, as determined upon the entire loaf or other unit. Milk Bread is the bread obtained by baking a Wheat Bread Dough in which not less than one-third (1/3) of the water ingredient has been replaced by milk or the constitu- ents of milk solids in proportions normal for whole milk. It conforms to the moisture limitation for Wheat Bread. Rye Bread is the bread obtaineed by baking a dough which differs from Wheat Bread Dough in that not less than one-third (1/3) of the flour ingredient has been re- eS placed by rye flour. It conforms to the moisture limitation | for Wheat Bread. Raisin Bread is the bread obtained by baking Wheat Bread Dough, to which have been added sound raisins in quantity equivalent to at least three (3) ounces for each pound of the baked product and which may contain pro- | portions of sweetening and shortening ingredients greater than those commonly used in Wheat Bread Dough. ie: Brown Bread, Boston Brown Bread, is a bread made from rye and corn meals, with or without flour, whole- wheat flour, and / or rye flour, with molasses, and in which chemical leavening agents, with or without sour milk, are commonly used instead of yeast. Bread. Wheat bread dough, Wheat bread. Milk bread. Rye Bread. Raisin bread. Brown bread. 66 } In some localties the name “brown bread” is used to designate a bread obtained by baking a dough which differs from Wheat Bread Dough in that a portion of the flour in- gredient has been rplaced by whole-wheat flour. The foregoing definitions and standards are adopted as a guide for the officials of this department in enforcing the laws administered by the department. (U.S. F. I. D. 188; G. C. Sections 1177-12, 1090-23.) / 4 : INDEX SECTION lo FE UTES 0 Ne ORGS RS RS Sa ea cE OR ad CORAL Ty Ceca FE, ale 9 MN MEEM Ee IATICU MUTOOUS ed cick eC cw ke Sed eed and Bae ba oeee 29 I adh cop Lee Oe ie lhc Le dee es we he Dua eb eee ae PER eh 8 SOMME DOL ALOU 00 pic wwe oc dee Me ele Noe bas yeas fh pecan os Dada cnet 33 Bakeries — PMY FOLAMOTI: OLS OGE: oc oc cs cle Soe eo che en ke ee eee 230 DUN RCPS MELE LOUD Yo 8e a choy Files th cloce whee ced be crete b Oe dane Gib aap et tenon 212-231 Baxery Products — 1 AAG GT a dee a Lae a a Pe RRA A 226 EE MUTE, oe GRP GEES Wh ye ag diye Sale a Paty. te Boe ea clacae ne ae Rates 32 Beans — ; NENT ME nel AGG Facey Klass bw pW AG Saslcec be aid ahold alarmed eco Fe CT aed ae 29 NIE ans CoG hie aE NY, ers A ba Pe ON 29 ERIN SEY ACID OL che shy. Sic Soe LI) a ba blistocstRinhele o acu Lielstplecete Salute tale becca eeu pry A | MRO TE OP ye Oa bin: fac adhe lo Cc ciace d hclecd wikca s optwlel aad aie aca te RE Oa 28 led RIM Gt STERS F ais tet AN 2 2 Oy a are a a ae eM RD MLE bat 2) 85 Bottling Factories — RMR LIS OU MS MEET hey cH are i ie kere hn cha SINS 5 RN are ie coal abahthg lobtshi achltenna aa etaae ane 128 aICMM SCOUT COTS. Le 5s ale siu'e s/eidls dw sie. oie vo bs OEE ee Oe ceo new 114-131-3 SRM MME DSO VT ETOAC ary Lisi chief hock tele ag Wivic tobe Fo ohalAA a celal bea ty Sito ene OTE ME 231 2 BTN s Mi Senile is a levatal doer tale eS cia he cule Sapa Neck Ga oe ciel igs Shoes tana 231 me eee rhe A ta et Te ain NR eee 231 UO PTRN SEE fg be TSS SEA SSS Saas aR Eta Lae GL an DMI Re Ui NMEA K Daa, Soar Nira pL 9 MUDMUCSEIAIUU Mig SRV INR LEY, 8 Foal ciel ote as Hee othe wi bdonh eo Stk ele dhe! oo EE ee Ie 27 «GN os STRREORENS GREP OU NE ie eR De RO RT Pra AL pe TEC 98) 28 Meaneeactories, oanitary.. Regulations... 2 ou vee ccs o's ch Sewic wiy lace alg a Bade 156-172 ‘Canned Goods — OACGDU UST 2 SGM oh 8 OUR Of RR oe ed ED RMU ato WL AV gb An 0) 29 RNP MIITIGOE PTY P15 Wen 86: da iekerwss ple vdlore.d eek > Ul hceipse mo o.d ovole. cual «ahd ae Wits aie 29 SSUHiS Died DOSE een ks Vent, hone gt a Rees ta RA feel NERD Pe aA T EN EL Pah ce. Ue pk ore! 25 MMR TR ecw oka oR dd so Baka.s | Sivip We Wiss holes alice’ ese adit Ca, Skit tana een 151 [Dey SENOS OORT AOS aC iis SO A a RET As Yon NT RUNRIS CK piuat teow i 29 Canning Factories — ADSI Ne «ARE Nee ACN REED ie a a REN ae MURDCME NMMBPT Bieta Pichu Upc) 8° 1. 132 MEET IC ORIENT Sts SU cla sic oi vont eS v’shs nerd ued ed 9-2 Cao 9 oes oS a 132-152 Ward —= SCENES. all UG ay rt HEP ace et es ee SU ay MRNAS CA 5. OP ECHET PASO A ITT Myre she oie.t ohevee tyaty lek alae! mainte ecoed -waligsd: » alg lolale fe wlcapaiale aieitarehe ae A Tea EMEP RS REAL LURE LI tyr ie de SOT Sie acct CAC Va COM o voce cu seeig Of Sah Aare Sht Ohh le eee pee 16 PATON MEE VEDE LCT cies cuehon e wicca 8 ka Ocha Rk eb costae) ere SSA pete aa lel ene Rien une 16 Cereal — imematsacess \Wietlers. Bologna.) PEC) rcielsus cable cubits Als (cele tmi eter 5 ed Seg ST 5 A a RE ORI ER IL | berg = 2 5 Semen actotiey”. Sanitary Regilations. 6 05 Nc. ss. +d a cle Niece ik beeen 90-98-1 Chocolate — EEO Riera ten eas aniry PTCA tale) Nea Lusi Atae SO 8 wl AM eR Ti dat ead ee Ce 98 reer ee IER cenit crite c/s: hut erg cate cited aloes See tutch eal ddim eon tare 28 A NOVIMMEN NTT NSE dt cy otra ov c catia Vie sie geld weaesie's Arve widrade eee Awe oe J Ey ae 28 ONES Ti ot che OY Cee 0S Ca a i i a 28, 181-1, 1381-2, 131-3 LPT oe OE opine nD are ear tor a IP UDG ah a ARS ee Pan ae ML CPREN a NV Gay Seb 28 See CEU vhs a REIS aR BO Ears ee RAAT atk e OL BRE OPER SRE MEN NAD TLS 28 (reat y INES SO (AA Et hea en OU MRC ME Be | OE Re Re I pa 98 RMN eM TIU ES OMICS ei ele etd Ooee al vin, die cule a! selel bag ih acel Stale aeots olen sllattomne ea 36 PIO COCR ie. wid hora cid oa 4 So erage visas kM, sise rie tlviacs's me oortaeta'e yume 28 ei ARS GES Oy a eR PR OPS A es RL Ng 98 mee nine CUS FOUR Ng ROSES IS SES ie nis See o eae ie See DCO PO TTY. ASLO ae UM ete DD 28 SPSS eral, ne BO a ye SOE ERT ery een Or a Sa Re TARDY BBY eh aM ea WR SIT 28 IS hoeiaygli a pag that lictle, Cae EMRE POINTE ere OLS ar RAR ERD COR Me eR UR Der 28 Taal a: . = * A Pee Coffee Baeiies eA che crete é Cold. Storage Food — q ae Cold Storage Products — a a Deen abelinoy Containers; . tee cae eer RL SONIA Y TY ess ci La ~ : “Cold, Storage Warehouses — eye wom a Sanitary Rea aibis aR ik biviccsece Urata eye ae Coloring — Sao MS IOLEM UAT CIA ls fe ok Re, Cosa uly emetic ee Hero. Th eats eek PeeCuIndsCINhaAMo! 2h 'o.4.) hove bee oe ie A ey ee peaeneatian= Paprika... huis. dsc Mewerareeheeticry a Acc No, PICA MATD ET Nin io ih sas wag cal wort ee ajo Tehes Ghee aS a Sng Oe StoredBeyond Time Lintit..:s)s..0s00)- ol tieee nome ben ar inn SEU BOL, Siesta aa a wha iach § score yharacyn ee eelat eae BCR UES 5 fai oes) is SAIN ary SIO, 4. opine ene Alas whee Vas aie AS ens. RP OMUSTILULES © Si isie'ss Sas oases Bie peso Feuer BA Ses AN Bt Hamburg Steak ..)... 2.2.5 Fes ehh ns oe OS Toe See rae PSGLID SLOG e Ri uchon, sictietrcteneet dyin sours My. watt NAY emcee Rae pee PSII SUP IER > 5) 'o sere be Bis le sse os ete ato iol ho a Siirore se eee Bakery ET OCMICTS MAT ye tire o Siietiaaie retook Sigyatite fotis eeu aceeaeay re tete oe ERO A NOME rat on tess fe eo sira ete arene a aR Sees RAPP AES is OR CAMEO aa orl ochre lsietit wets jamhal ae a eae ERTS RGM RtAS S43: BPCOMPOUNG: TUES 5b k eek otek. Se a a kee Pa tt oe Wanda.) ai4r ie Fg Ok So A age ta a Oecd Lis gets sera lets Gite ae BPE LORLIIA GA Sar Coca enatinblSielw ia: sat eck e apete whete ndatcl ows laisse kin aerate Condiments ..... RUNG Me Scat og api hekees pr ree ps Tigi gee aes eens POM SIIOET ey clu etuenla since es Mae, TAR, CRN Tie RC a ides are a anaes ae a OPM ak tect Fayed oo2t sa Shae aust ade is Daallnas Sos sey Susi a ae Sid ae Pe Wert Sts PATI COUPON Ral Gan Sik oausieo SE agape aU Fete scat satat aut gee ah penta ten ane a LSA GLENS OCEAN RE es Pe Lee Se ea rg ee SLANE ae Sy cee £ PPM UIE PCL ie cores cocYs G. ksdardes Ga ables: ppbv" oe and Cole imeate Ppa Laie Bleached er Tapeh atavate Satan as RRO atc Ae Sep eeroi. Cee eee BR ach ychteeia ices eicle neler. 4 Ao, Ce Ae Pobange ae lO i et a i ree MSA AWAY Cid e niscete ate 3 OR GAS Atay RR ete ee a: MPN see hd ; Cee ENST a OR) BI Ee aid SRA PERN ee Ne, ACL A, aaa AreaMOI sy. ass 3. ee ad eM Sh hy Ae ied: So yee ag Nic ‘Cardamom Seed ..... ayes Be pmidaa IlOPE i by lb UTE ls ed eee et Ree aR Ra oe CENT TALONES Ot SOS aN GPR SL SE MAIER Ma Ts i SS MEME OR CDPCY bec od cts Ske 2, Ohas ota Ra Moe» are Se Renee ee ae RRO ROGET iG, ivriat.ia'aw ols! Coe) atta «whch Sate a lees eRe Bre ee Sea Rey ee PROMS INITIATION |. oo ., sul woe wih Yoo whe gs ole a eee eee Pitino ete eer Imag 2 Le (Ginmamoniaec. voce fell BATA Ue er ENA RU aan a A at ah nF aslESt Sst (CTOs Wet vehi aire) as Mi oie A NERO oh AS CR aR, NRW AR ogy 1. Fe he 6 : a ‘Coriander Seed ....... aA Won eed arses he ass sala A Bl Lh PPC SA ck PREMIER cs bee ccc eke ae Be ire eee Gee) BIS ake ne ee ps noma © cit RAMS tac vA SRO MRE F001) NEM OL Sa Oa aS : Dill Seed ...... Ee WA es Pega aa ip eae cae ee ido 8 Miner erro wrustard wo o geen alee ded ve} anes cd lees SAMs POISE SICACISHE So aitsis cicalie gos Swe wind Mea ros da eg eeae pees s PstIOLG TOAD EV CAL eV Oe SN sve toed e Oo ohio han a oe Soy! Meee PRGETIO SHAD TL icay rea lone once io ee ee a eee poked: Sheen Gamed “Ginger. i... lus. 5. ss Few Sk stthie ofa ance Rt leech MaRS ie eS ita canara 2 PES EBT oe ole ins dh Wie vale hCG, eh ind are he Le eee eae ae SE al An OR Be aD ER tem Meier Ne lal ae. OT eae AE ee Bineassar MACE eA Soll. ve ee tee als phe feat cans aaah earn ee hate Matcassar, Nutmeg’ 4.0206... see Loh nance stipes pats es ea sie BPE WI IIEINER, oui co coils S cvantole Sad fae GE le an eee Ae oe Ape Iles oneeb oat ir ie See bc Cae Saar GMD AE DES a FE ec ake RN SY oma tS aike + ASEEALI PLOU LE mili cle abe vtotes ccs tehe A rueset willow hatin gee Rants ead aa UIE ATO ACCU hee. Le to shal. hese eads Onin de eakanane Shee 5 epost Ae ne Ie tate iy cic hiw Vata dle bs hate ind ake he aA OR anne oan e 2s BE BANE OUD RN Aa ape NE 8 aa Route eae REAR NS fe 4A 5 {AE 0G ig a Eh oan ae ed AMR RS RLS CE A Fala ge ae REMI Stee, CAE ideo akeuatt a dee eee ee bah Prepared Mustard Red Pepper Rosenpaprika _ Rose Paprika Saffron EET IER RMS PL a DG eu ah Ne Ue cigle cig cidlacetn Sala OPER aN Saigon Cinnamon Re Une. atria ies a kos eekieg Varnes oles d OP be dal gityle chars Summer Savory Star Aniseed NEE MRT st nel Ae Sd TG Paw SG AS oa Gale Gees bid ds OMe ine dee CAC Me CR A aia | Ca cing GIR de Googe dia Gibbet OIE oe woe os eae eh nen ayeit GRaERs Re ME RET ee ih eahae 57 gs Okie ale hle vis ae cle child Uh ck be ae we eb eee tuee Confestioneries, Sanitary Regulations SON REG CL as SE Am as ha A F4 didn vl ec eats Wee aoa Oa ee et iae Copper Salts in Food EM PORES ie HCW FP oes) stam Mae LA eine Waly ee eigen MNMNITIC Ser) Sanitary REO UIATIONS: 4). 6, 5.o8 co ge cle Lvs vlc wg ceeth la Ce tied eucalatane Meeeeone Stations; Sanitary: Regulations .. 0). von kes Sud ec ced veg eee deeeas RET EIIN, SRADN I ork 5 Se Oecd NS week bd oe onha a aki Miaiw tan aes See eee wee ee ewe eee wwe tee ee eee ee eee eee esses eereeeeeee eyes eyes, Ws /aear ew lene Ole ig" 'a 0. a 646 (6, 0) )/6,\01 0 ole. 09 -& a 6 Cleo s ele 6 6 6 «© 0 0 6:(%\ 6,8 0 eee °F io) eS eS syele. 66 lore Bie (910-6 076 a1 [e's wrele,'s ce) 610-06 0 © 6.0 6 5 efellene «06 616 6 # 8.0 oe Cee eee eee eer ee wees ers e meres reese ereeere eserves eseseeereeeses Mime el Teen e/a 4! wie le 8's) ae, 6 @ ue 6 610 ewig’ op8 8 0-6 Cie 0 so 0 6 0 0:60.96 0 6 6 6 ¢ she Ul as 6 6.8) « Si larese fo Wow 86 wee che -<).6) 0.6 6hel 0 Ore, 0) sun eo) 014) 9 fd 0 Cle Cle, 0 ¢ e uel Sele alee Pye! ways) bi) 40" oi 6 1 0"e\ eo one. \0\4. 6 Bue ie is 0:6 © 69 6 ou © 6)0 6% sr elg whe 6,0. 6) o O18 ene eR ele CC © 0) © © 0: © a C46 che o16 0s wie 0.¢ bre ele ees © aie .0/165e 016 cr ey Dairies — . MELE SSCO TA alee! lays slack dc eve a alean Weide eaten a ake Stele ot following Beer INV ENC SUN AULOIIS ON roe ti sie Ws ebers fe TN Pa icity arches, Mave vac tn een Olga mean ae SR Tear ee yd ol. Rca ty ouclees Mee st oe kia aioe following ECR OMMMA CNA Ao bare ice cl A's ei Grar cedar Weer are heh ane sai idctas cae. 015: DUNC Seay oe ok Cle ae DOr 52a a Ne ea Remmebntia seat ee aces. NC ALT Maar! 2 aN nate an Mot AG TALE eae Vee 2h TOILE Se the Oa Sor Ag OF GO Rana eA A ters PMA eh APD ALEC A Horo. Sy ghrnuia () CCGG WU ISU) EI A ef ea A Re a PT PEA ig Drugs — PE GOLEM MSR Ant sta ECan heces Sica ta ciiia Bre GANS Shy ay Whsuahead aetend Manccude Meare Usp TOCen gate MMIII BEGET fe COS a e's 0 ole. « af eor 0 SiS, o cka a Wg WN» WRU Pe diplle teeta PEL earn iale Alcohol; Medicated ..... A UBCUIs ate) chet gaia ar eRe RA aie ak olathe Oh «a Pra PRIMI INE Win chi OMG cs siecls a do ao gals ace terenatelolh aviy'atafloickey our ha seiendtenehape RTC TCN sie eas iis) dep eh) suc) otk Siete a vin ig @ oo Sled nebaes AT BOA EIN ren eaten NARA ARC A SS OCicy rth ote ce Mee tN lel ahaltaaiee ys "alters meee ely a GLa AICS Beng uaie NRE MRI tsi) aaa Sn Ihlalaverd’ Wm E otethse lab a alu b p'dl o's" mt Mai tala heats EYP EE a ae RTA RS SO STA RL UAE ANUS PMR NOS IS pa RTI AIOE eI NS oe Fo aa laced jote Weide’ stale gualadelelsit g dial toe waste ale pace al aged Syne Lawething “Ab | COC GT iNT aE GANS SND Ca Te oR Un REAP PC a ce Nene re SUE ATL Whee NS, eee NN SOI Re Oe 5 a's Soghahe Dah g dit ara’ ¥ie ace dee de ol oe ea ae MRT CPLA ITIL ES fogs ios IE Lo hy oie «Wins oa wiley gw heh ara Bd Ree ie ws alk, Quads Galena ta I NN Sb eT Te Te aul sty Sl wie aia nin ie oe ye Pets We cavalier aes he enaaane MNT TTUTA TRE StS tle C8186 0 DIKES dha lel dew: Hg Mabeda cidirisys 6) eral taveia, cdl, Sah Hat RET eS Oils s sae orks de opel ele tea Bietacele hoped e eg s ae ciohh He ce URE IME MC PLS Mor din cals Te de eh ged giat eles y welding Susi acetylene so syeiguel d aieieny coe pan REPRE ORTON IE reine Gos hes acti e dialed stages qecgieds Sole ne grees dfsven\tewcimae TAR DS er ati 307s cats sa cle ab ate ble ohare cha TRG eos ua Raa ce Rae Flavor — See Extracts, Condiments and Spices — URGES peRS AS ES A ee See Extracts, Condiments and Spices EAN RST a tat PR ar ta RP A A POE ALC SAUNA SE ee er ate Sr dn talk «Gin + a mien, slats, sain osreb oe idle Kale Vee atonags DER is ERs icrns dep aust ss Sind 0 det gale dons, eiase’s etetiaye NS RS ATTA PMA IRCOUNAELONS i o5k 1.4 coi ccs b's Sica, b'nke 9 0 6-004 Koa bdo ce. o) sue Si tioon ale Ts er cs eye es hey AeA aac pd) andy aains Lie veneer aet MERCI Ie wan Ak a sk ese koh Secs pc ait'd Siele STL bo Kn dda s Vaseline b Ade ean Ce te, F's sap STA a th, Gals 4 ccc taneige Wie vie oe orgie tee 8 oie bays dea ea IE Toe Tas, s0,Y iV 9 Siecno ns Le eho Cu a aio hd HA Hold PIAMK a: p POgedale PrAMDUT OEY Steak ee. hoe er eee ae ee SUE ERROR Sina Helge selina ne Sn Ne rath Hotels — Sanitary Regulations for Kitchens and Dining Rooms.......... SECTION 31 ay 31 aN 4 “ on oF ia ve gb esta 4 Bans. s ie 70 AOY eee . ‘s - SEC 0) - Ice Cream Factories —Sanitary Regulations ..... a ae a ecg pace wGream | Standard 4../4.. cstv SEE a eee SRA R Sec: ch es EPR 99 Invoice, Statemént of ‘Cereal on: f.5 CSc oad oh oles yea elise Tinie eae berg fe Juice, Excess in Canned Goods........... SOU Pats ea Ray hyo. ea eae Labeling — Re ane vat Kete} «16) GRO b1A61d MeN Se UNE AMM eee No Sol Bag Adcohok,’ medicated U's 0) Pah are Pe S Selina) ae ee ties ee ae renen ne | Gold: Storage SH OOdS ) 2266. ws sty laincaos » Gael aceite ocd Red ann parison | 1 155-1 to 155-3 KEG EANOUNG SITUS 4 sie d ca. vickisan aise 5 a egilrlapltarmbaee se ae wip Gru ba ills Ware R el ee ence ROPE OV TATE Korte citneidiba ch SIM ods adenine a ale adden pl So ae 23 TIRE EYT in Nee SY tie wy cag ar a tae Litre alta p lece ete Fahy ae OE ws CPA ao Ra SE 46-53 BO SUDSTILULCS: | h)4 Soils nce odie stl wid Gihidie dba ale ales wns! Sorcha a ie ER EEA CES Os ae elioh goss Ane Cousot Spallamet nan OTe a belts oe wale lel elec a a eS a layering, esctraces.. ia we eens Che le eae ay goiter sae gene ai oe \ i vets ‘ ane rat VRIES i, I nisiplaie ates step eletere Mishel Sis cts Je a Cte ein eae LCT te Bae ek eT AN ARS UDC INES TE Cc er, 8 PeemOne Pie) Pillee lay haa ie a belay cies bp aia hala bn gle le 22 BPR ei een adic SAT Siete, eed ue Gea eee RTS ha eats Mapai we a eee a alee ameneetnee . 38-45 IVER Wee tat eh, bie Seb ru a eR Oe ei SM A le ag a aioe =hiviehe sale 15 MOE re UOT ria ees lala cee alors Suche Oe hI RM aside sk tp ipsa aor te WR aL aN eo a 12” Basa Ce With, CTO (3, ovis Pein segue stele lara terale, wee eine ele errors ects 3 | Dae RSL TMLAATE Uae Sede close 6 ok le wlolalo Wh Pak SU WAU eG, ite a lhl ha ie oe 38-45 © Bott MIT KS... oe s i Bia bss ll wb Wes, beach Ub a We a th ah I ee ea 36 Searcized,: Wek We es DN aia cele bok lo liratee Rll aay Oi apn reais 38-45 SSM ERTIG TALS ot WM Ty Ya Sule 'a'he soa U A: © eid ve sete alo. veel one LOU a ra an nae ac 1 Ue eee 2 AVTIDPIN Oy STEAMY Ne aida. s)s bipeie ¥ Obs 018 shan ols cove a elm esaha lelaa Dieta as ae 49 DUIS Ee Nie ial palahs Bie lalarpie msace sees etal grea eae ahs ys cite nkiele ee aa ae MN ale: PN Ile! 0's fy clals'o 4 al Sipe wlavaiwis tia 6p wim Waa aly b Coklajale etter ee Stone 38-4 Lard Ce eee mm meee e seer e eres eee ree sree reer essere essere reese sera nr sees tsess : Warde CMotm pounds: oi. cee « woe Nhs MOL sie blere UG cdgsala woot ee la plata la Cotes ean LLSE Ste a a cP a RRM MMRALMURMES MRNA RE. TREE SS pc Pep NEE Te EUILET *i55 ic d-s4 d'0°s ale leo aso eal @ Ae atatevan ale Seg obese alt a pea Cate kaa eas 22 MPACENEGS.) LOOTING! PACtOry 'y oi os ie Gla Hulda he toleaiic'e ws lata afasnratelia pales ala ane 128% MECHA RIEUCEOTY. va fe \n.0h5. a Shue) wd ol le gi aha acide ie ial ie Gan aera a aithct 132 CRO CH SCOLAIRE te Nice hae TAA ei eat oO pana Pe htc on een PRTC ATE SEUACUOLY. fe ia we si Sues © Sic Matec wile apshits sk cue vane eo soe ate Nei Chee fat naan a Poe MIME Tle! SV TAPS bas a/5i ak ade’ boas br WMa cre aaa kh ane hes MMT COCO late. ic. aio Lielvgrets as ac0 vite E's abe Sheu erect 28 itor. praxcess in: Canned Goods i043. 5). Wb sw a iene b also eater ca aan a 29 MAGIA Dah el hc NN al Wh os Sfavel ao bay # og dea 8 igh OE wOk Wee eee aR a BTA cA TANCE TTe ish ppeel EM Koi h ) gegen ee aA MN RAE MEUM A DEAR ai ued So PME es ee RR ee alae wich ae oils, akeie aan tal yie lets kas les tee : 200 Meat. Markets; Sanitaty! Regulations) j\i.\6 o/s: ws dicy ace wyecale bin te ale suena eee * 1738-193 . eata COlor tn: AGFOUNG ol alee ss gos dnie yo le Roache « olape ales akan 2. Meats reservatives 10. Ground! 0 os... sous ke lalle st CEA hee Pitot 5 MPMI as Me eel aM e tpl arene concw Siew Cu la utitgel ee cd hare aes ae When 231 oh AE, ST Fa ERR GE gaat a Ria area nam in Dae BREAN Aes TY cent Lat 28, 131-1, 131-2, 131-3 MME Ese a CRY re ee arly bial ote ana atecaeuhal sl@baiicn ata uel Nella Malan a aaa aa 2 26 MTS Ro aE Teta eae eae ghee ea RS ee Ae AU SG APOE eR Pe se Ma 26 MMIC MO KINIINE A. 5% oo wis a's « Gestieaw 2b als Ria SCee eae ee mR ae ee ,.26, 38-45 Riles standardized -e sic oc 2 wai eieis'wals ab cereus o'slavaa)alll lla ea tae le aaa err 38-45 MGR WILE 3 ee UMN ye a hre ore toad Lalorane kai Gh Wile ee ieee eaten ne 38-45 - Mineral Cyl in! Warde. beds ea Ee cay lee hs LRN ae A a Net Weignt, }\\ 0.6. | TREY Can ER MAS AN Hat Are RE Rnd oe WOMENS) PO 5 pia ho, olel ble ei RH o,dips'e o. 8.» Wichita QU BM etatet aie tha ts enna “A (2 te)c) CAM 2 Cs Gt oe a ean em AS MR AUTOM haa cis ice ec ; 4 PURAIES PIVOTS He 6 o!S poss fs Poles Alla a tee one V tait nae eae oak ince 4 Ono Mineral in Food oi .:o0. 3 08. 4 sau, che aeolen, wi tea ae sie ee 1 OE SOLVE Fah pipe cise Fe ally dee Wn He! ove wa alk Og ed eo oe ee 130% PMeEOMATSArING hpi) eo c'e Heh vam ale va deaeony Om aide VON in Shaya rae a st een oe v cos , a Ht < 7 pe ee ey oe { yng” aa SECTION Se TPO RPA ee od ssc kdb. va waded wells 12 I HRA RR TOE OEY Pt - 12 RE Te Re NC cel Sree Ue SC ohIN’ oes ced ee Gg Wakgle a So Me wedtig gion 36 EERO eT Ne RO Ne ek yy Ket SS oc BNO oO dlc bau o hacbe wel alae 10 eRe ie RMN NEAL F729 wy oa ale dole g cide kOe cde velo Uileae eck ote 28 NCS MeR rN Me Ilare ce COU. the, visits scpeied ye ee LOAN Gala F aleull Couals 28 NEN LPIA are cho Ets pede icp GhocS sag Ses eld oD lea a bale die ae eea tee 32 Preservatives — LEMOS gan et NGS PSE SOKO Aa I ta aR MR Sty MM A Spa Ma es - 20, 24 TEN Se UTS ii OR 0 SI a te aL ne MM ee Doe 2 PP PPAIIDULS OL SLGAK ea Majed ease Kees veo relate RAR ARTS “seh # abner ares IE 2 Ds SES LS TS SRR OR SE bg ey a i a BE BU PEG SD! A SAB 20 “SES TIENEN | SMTA SCS RLU IR IT a ASR en TR a UC 2 MEE ESTERS tetra eer en Tid Nac igh Suit ea wlcee sintetesy: tras alici ale eka Shia! Bloke bed napeatae oka 9, 16 OM TAPCO TN ie Gods: nUleas\e- clasts cdg Gd ec hc Wince olarge Maeve oe Med eae 29 eUECAMEMELE COME A alte ye at Mn Adis GR) casita ays eis ele dt Gul che ces Weta, Deke abta eva ea Tae 231 (Sy TE ev BTL eat, 1 OH OOF ERENCES EA ap A RI Ser WMT EM cam enti 9, 16 PML nS ANIMALY)) TREQUIIATIONS 1.0 (Kea a lh isles woe oe dln av aeld wie ald eye .... 194-211 Err MMPI TCA Uys Ors), c aie cicdd staid orb lb § Batam ay Pi GA NUR EAM Td SND Ra at NPR LS 231 NET I EN eos a oee aM. ral Mule ave de wash p eeaddveres coula ie avec Lie mole lapabecs ieee id 6 ree IAT reas Tia NM OY ued) od heise wichasavecadtale cee ar olpeateln ara Suan alb tna eke 25 Sanitary Regulations — BPARGGIES on a chis cis ae DSU SEEE Ret UAE R RN Gi tte OM QAMS Neg AEG ONL of OAR DEYOUNG 2! 212-231 MTU TGS DOA Sige, tea ioe Nv cla [accce stein 'eSiyyeiauniene 9 x! se Sp M acdks wht ney ia ile tie S) ME ATEN EWG 12 sks cars iz « ble dont espera iva,the'S oliehaceyt ¥ (ee te kisi siatalaletaliers Sala rarene 156-172 NIE PE MAT RRS ETE Sere og We ek Sd ile (Siang Woeliny 16 core ww WRIA oo cl Atal eip peat tater ngameny 132-152 MPN RST NGS yc aie x cdl, | gag oie Wblate oid’ Beale cha esbisha wine Oe ye sagen eee 90-98-1 ME STAGE VV ATCHOUSES. <0 actu ehs ace ale iene coals ald bale avd ae Qadery olcl aie rok faery 153-155—4 RES ee ke pe tei | Se TRAE UL allie ia lara aera as etn gta ae 156-172 TR URS PPT sR PLL BUTE YG Ro MG Ikea epatte ie ele ileliarehin gk bl "slat oh ope Me ROM RG 77-89 SRAM SHELLS iit Uae eivsicce ke Vlkrscasdee vole) cia lek io eyatinb closes aie 1S URIS Neige,) Acisl cans a ete 77-89 ERNE BES eae 2 STIL do ahs ty wla'e'e 9 tries va ob ore abeatale 98 REE ON 9 5) cl ciyhi te wis. «uo Ke gains Sollee Wrap oe.nn'g oie Migs ene 9 Rr tae gk iN Soak dey) oar do%y “oom ean UY toe Beale ala ALES 27 Tn ho pee a ass aioye b ¢ elec nsieie eae oe web dale whe oh'g olaea es 28 I SRT ccc yy. 2' aog aie aX b''y We Yalarooue Wid bipidtele an pe greteela gh 151 cs Ss) Vint evs wince anc,t Apo aimee Wie Vide reat fe 29 te Liquor ... ‘é ocolate Paste ..... ocoa Beans. ny ocoa, Pouilercd Cocoa, a ea a cw et MI bey) Condiments (See Main Heading —C PMO OCR VEUD) KSA se Ser aca n ss wes kllirea Sie ode Ay Sia ee E _ Diabetic | EAM epneRia ic Dilute Alcohol Rap 8 ESTO MINE 2a Sa eal) bona Doo « Mer nh pepe ek hy Ree one Dried Skimmed Milk . ela eid gels oon cok. bighiatea ia a es ee Egg Noodles Se Meu cc edi la wak Bt aa OO MS WIS EITTIEES atic. 40h waisosee b Byaporated “Apples( o/c. fed 2c 4 he wey eg oa ne 0 Glaten Flour (yh oe Aa i ice aces oS cp i oe Ground Glitten .. 2, fic.5 Ges Las bdr. s aie ae ong ial ieee Gs cfs hing al Reali as SP DN NEO hoa SOME Meni YD) AS eo es BEAT Lape sass MPPs ites «3s cbanchoe att a er Get nc yt EC MINOMA OR Pic 8 4 cL toler suka CMU ex oye os OP Led aa Lege ot SST YOsA NSA 7 cll ht Lt RON eae RAID Sea Poraaal sary ePaper gee GRE S| ; Es LEIS Sata La Vane as Mey bet Ss hy RAL IER ET rr ME 2 DEACATOMI LOWE ise tees Re elt ce Ba a Ney es hao Se 9a 20 AVY BE OAR Re WLU Ges i oda pe hme nema BMPECIGATER ACICOILON fos 5.5. nc Seo. se Mean rg 260 en ie cam Ves Protea. EA t cue ids sraycd dos uy Fi MGR ok Mire. | ciples apie €: FIVE ONT COM acl. Lanes yuk ee peel ats rk Phajeceate ROR ee are Bea Oecd oo. Suse pity Shale b a da Wan Mice epee iene NES Sie al Ft RASTA ST FU et age Ry SR Re Pee qv cers Plain ‘Chocolate ...... suas hate hale fisbone dict rae ane eae Wlain Noodles ik. wens cartes y Reha se ud ale eau t oietaae ocr eee! EEOCESS TMD ILELGEL heh let heck Ne Po aa rere DAR nT IRenOVa ted b Utter nice vsuntsieetelenns Sade, ok ehs omc ee een ae oud Won aM BT a Ce Pee ARP OP Me RO 9 Pe ead Sparks GR eee Ripe aT ALOT!) need hath ntony Giyr 1a, MUS allan cle Nis PT ne Ne PU OHE TO IOUS ariiais ti iiele' 2 Uk aot artes ec eta mc nine ae . Spices (See — Condiments — for Detail | Index) le WIRE CHOCOLALE "vanes 0, Meh aie ad « Mae reke hele mes ae SweebuMilk Chocolate os Maeve. nee Toe ei BCRETICOM onto Oe ihe Ouse Wig eilete BEAD So RTE Pa Water NOG dLeGS i ehs SHER. Viger, cael nah ei ae MADRE SIREG Ve stp. uan ia St datens Ww eeke aieils Sig ae hese RLS ey peat Substitutes — DUCA 0 Sa Gi ue SP NRE pe 5 eal SOR ee LN: RA Oe ae ee EM Ne Rep REUSE NaN L ae AS 3 Be Mei iue tC NOCOLAtey owicbuc wig ook ave FA RR Soe BORE NCP i ge csc aa cams Simos Baral GRAN Aa eho cub oak che ee iar a SUPPL MELEE TSS dos, od byes hea Wh RR setae a ee kag cats TNA aie we ashe, 6 0.6 oe oi e\'b ws ob) 0) ee 4 Fh) mle ale are ae ie MMO OAITS OT tatiats sks » BS ae Oe Sa Ee OO oe Tomatoes, Adulterated Canned . PMNS nye aR ON BEM EICONL PA ck vawds tio Cos aie chee ee Lo a ee ReePENEOE ND ESO UL, ox 3) sora cs Wer wed oatne os eat heels oe Witeat Dread 0k. Se ON tk Oks CL CEG, cant ee Peat read) POUgH wi), y aig cutee oe dey. ue Or Loe ee MAP ODOT 5, aia vd o\a'd Raciats ciate Gated ce eRe RPMI) era cls, hai cidbann 20 bis Meee # span Suet Gin Pee Ce SMMERTCES EMEC ALG ose vil» acs 0 eh 6. seach ela pdaORa ae ake oe ee White Bread Daath 02h ee ENO DAAC 2 nx: cipiacks @ chips oselh, oop entre vt ket pau ae / To renew DATE DUE call 292-3900 4 ae The Ohio State University Form 10620 The Ohio State University : MUN MNIIVML 3 2435 00471 0976 RAG01031923 001 SANITARY REGULATIONS AND STANDARDS im