ENVIRONMENTAL HEALTH 359
the public health. Inspection duplication should be avoided;
instead there should be a deliberate synergism of effort. With
proper planning and cooperation the industry, local, state,
and federal systems can actually strengthen the protection
afforded the consumer. The role of industry and offi cial agen-
cies to accomplish the objectives stated is described below.
Certifi ed industry inspection Industry quality control
inspectors are qualifi ed by the offi cial agency (usually health
or agriculture) based upon education, experience, and exami-
nation to make dairy farm inspection pursuant to the milk
code or ordinance. Certifi cates issued are issued for a stated
period of time, one to three years, may be revoked for cause,
are renewed based on a satisfactory work record, and may
require participation in an annual refresher course. Copies of
all inspections, fi eld tests, veterinary examinations, and labo-
ratory reports are promptly forwarded to the offi cial agency or
to an agreed upon place and kept on fi eld at least one year.
Cooperative State — Public Health Service program for
certifi cation of Interstate Milk Shippers The federal-state pro-
gram is commonly referred to as the IMS Program. A State
milk sanitation rating offi cer certifi ed by the U.S. Public Health
Service makes a rating of a milk supply. The name of the
supply and rating is published quarterly by the Public Health
Service. If the milk and milk products are produced and pas-
teurized under regulations which are substantially equivalent
to the PHS Milk Ordinance, and is given an acceptable milk
sanitation compliance and enforcement rating, the milk and
milk products may be shipped to another area of jurisdiction
which is participating in the IMS Program.
The procedures for rating a milk supply are carefully
designed with detailed instructions to be followed by the
industry and the rating offi cer. Independent evaluations are
made by Public Health Service rating offi cers to confi rm rat-
ings given, or changes since the last rating, and ensure repro-
ducibility of results.
Offi cial local program supervision and inspection The
offi cial agency makes regular review of the industry inspec-
tion fi les mentioned above, takes whatever action is indi-
cated, and at least annually makes joint inspections with the
industry inspector of a randomly selected signifi cant number
of dairy farms, including receiving stations. The quality of
work done is reviewed, the need for special training is deter-
mined, and recommendation concerning certifi cate renewal
is made to the permit issuing offi cial. A similar review is also
made of the sample collection, transportation and the proce-
dures, equipment, and personnel in the laboratory making
the routine milk and water examinations.
In addition, the local regulatory agency collects offi -
cial samples as required by the state milk code, advises the
industry having jurisdiction of the results and corrective
action required, participates in training sessions, and serves
as the state agent in securing compliance with the state milk
code. The authorized local, city, or county agency usually
has responsibility for the routine inspection of processing
plants, sample collection, and overall program supervision
for compliance with the code. The agency sanitarian serves
as a consultant to the industry in the resolution of the more
diffi cult technical, operational, and laboratory problems. Thiswhole procedure makes possible better use of the qualifi ed
industry inspector, and the professionally trained sanitarian,
with better direct supervision over dairy farms and pasteuri-
zation plants, and more effective surveillance of milk quality.
In some states the local activities are carried out in whole or
in part by the state regulatory agency.
Offi cial state surveillance and program evaluation The
state department of health, and in some instances the state
department of agriculture, share responsibility for milk sani-
tation, wholesomeness and adulteration. The responsibility is
usually given in state law, sanitary code or milk code, and in
rules and regulations promulgated pursuant to authority in the
law. Most states have adopted the Grade “ A ” Pasteurized Milk
Ordinance, 1965 Recommendations of the United States Public
Health Service, or a code which is substantially the same. This
makes possible a reasonable basis for uniformity in regulations
and interpretation both interstate and intrastate. However short-
term and alleged economic factors frequently limit reciprocity
and interstate movement of milk. Both industry and regulatory
agencies need to cooperate in the elimination of milk codes
as trade barriers. Health agencies usually have no objection to
reciprocity where milk quality compliance and enforcements
is certifi ed under the Public Health Service IMS Program.
However not all states or farms participate in the program.
The IMS Program also gives the state regulatory agency
a valuable tool to objectively evaluate the effectiveness of
the local routine inspection and enforcement activities. The
types of additional training needed by the qualifi ed industry
inspector, the assistance the dairy farmer should have, and
the supervisory training needed by the regulatory agency
sanitarian become apparent. Changes in technology and in
practices are noted and need for clarifi cation of regulations,
laws, and policies are make known to the state agency.
A common function of a state regulatory agency is peri-
odic in-depth evaluation of local milk programs. This includes
the effectiveness with which the local unit is carrying out its
delegated responsibilities as described above, the quality of
work done, the staff competency and adequacy, the reliability
of the offi cial laboratory work, the record keeping, the equip-
ment and facilities available, the number of inspections and
reinspections made of dairy farms and processing plants and
their adequacy of excessive frequency. The state agency usu-
ally has responsibility for approving all equipment used in
milk production and service from the cow to the consumer.
The standards recommended by national organizations are
generally used as a basis for the acceptance of equipment.
Pasteurization Pasteurization is the process of heating
every particle of milk or milk product to at least 145°F and
holding at or above such temperature continuously for at least
30 minutes, or to at least 161°F and holding at such temper-
ature continuously for at least 15 seconds, in approved and
properly operated equipment. A temperature of at least 150°F
for 30 continuous minutes (155°F for 30 minutes in practice)
or at least 166°F for 15 seconds (175°F for 25 seconds in prac-
tice) is needed for milk products which have a higher milkfat
content than milk or contain added sweeteners. Higher tem-
peratures and shorter times are also being used. The heat treat-
ment should be followed by Prompt cooling to 45°F.C005_009_r03.indd 359C005_009_r03.indd 359 11/18/2005 10:24:53 AM11/18/2005 10:24:53 AM