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(b.) Are provided with good drainage and an efficient water-supply.

(2.) No premises shall be registered as a factory unless, in the opinion and to the satisfaction of the Director, they—

(a.) Are equipped with all the necessary appliances for the manufacturing of cheese on the factory system:

(b.) Include curing-room accommodation and suitable shelving for at least fourteen days' make of cheese ;

and

(c.) Are provided with good drainage and an efficient water-supply.

(3.) No premises shall be registered as a whey-butter factory unless they are, in the opinion and to the satisfaction of the Director, equipped with machinery for completely controlling temperatures.

(4.) No premises shall be registered as a manufacturing dairy of any class unless, in the opinion and to the satisfaction of the Director, they are sanitary, and in all other respects reasonably suitable for use as a manufacturing dairy of the class in which registration is desired.

(5.) Premises for the manufacture of butter or cheese which are not sufficiently equipped with appliances, drainage, and water-supply to warrant their registration as a creamery or factory may be registered as a private dairy.

9. (1.) The owner of any premises who desires to have them registered as a manufacturing dairy under these regulations shall make application in writing to the Director in or to the effect of Form No. 1 in the Schedule hereto, and shall in such application specify the class or classes of manufacturing dairy to which it is desired that the premises shall be registered as belonging, and shall give particulars of the proposed brand which he wishes to be registered for use on dairy-produce manufactured in the said premises.

(2.) Upon being satisfied that the statements in the application are true and that all the requirements of these regulations are complied with in respect of such premises and brand, the Director shall register the premises as a manufacturing dairy of the class or classes specified in the application, and with a distinctive number, and shall register the brand, and shall issue to the owner a certificate or certificates of registration in the form No. 2 in the Schedule hereto.

(3.) In every case registration of premises shall be deemed to be registration thereof as a manufacturing dairy only of the class or classes specified in the application for registration.

10. (1.) The Director may decline any application for registration on the ground that the proposed brand is identical with any existing brand, or resembles any existing brand so nearly as to cause risk of confusion, or is for any other reason undesirable for use as a brand for dairy-produce.

(2.) On the application in writing of the owner and with the approval of the Director the registration of any brand may be revoked and another brand registered in lieu thereof, and the Director shall thereupon make the necessary alterations in the certificate of registration and in the register.

(3.) On the registration of any premises where the manufacture of butter or cheese is not carried on the Director may, in his discretion, dispense with the registration of a brand.

11. (1.) The Director shall cause a register to be kept of every certificate of registration of any premises and brand from time to time in force, and every cancellation of a certificate shall at once be recorded in the register.

(2.) A copy certified by the Director of any entry in the register shall be prima facie evidence of such entry and of the facts appearing therein, and a certificate under the hand of the Director of the absence of an entry in the register shall be prima facie evidence of the facts stated in such certificate.

(3.) Every certificate of registration shall continue in force until cancelled under the provisions in that behalf hereinafter contained.

(4.) A certificate of registration issued under any regulations heretofore in force shall enure as if it were a certificate issued hereunder of registration as a manufacturing dairy of such class or classes as, having regard to the purport of such certificate, the Director may decide.

12. (1.) So long as the certificate continues in force, but no longer, the dairy named therein shall be deemed to be a registered manufacturing dairy of the class specified in the certificate, and the owner named therein shall be deemed to be the registered owner of the dairy.

(2.) In the event of the registered owner ceasing to be the owner of the dairy the Director, upon being satisfied as to the facts, may write on the certificate the words “Transferred to [Full name and address of the new owner], and transfer recorded, this day of , 19_ ,” and sign such writing, and shall thereupon record the transfer in his register accordingly, whereupon the new owner shall be deemed to be the registered owner.

13. The certificate may be cancelled by the Director in any of the following events:—

(a.) If the registered owner so requests; or

(b.) If the Director is satisfied that the owner has not used his registered premises and brand for a period of not less than six months immediately preceding; or

(c.) If during any period of twelve months the owner has been at least thrice convicted of any offence or offences under the said Act or any regulations made thereunder; or

(d.) If the owner fails or neglects to remedy within the time specified in the notice any defect in the sanitary condition in or about the dairy or its appliances when required by an Inspector so to do by notice in the form No. 3 in the Schedule hereto.

MILKING-MACHINES.

14. The owner and occupier of every supplying dairy shall, with respect to every milking-machine used in such supplying dairy, comply with the following provisions:

Provided that nothing in this clause shall be held to make compulsory the installation of a vacuum-tank or releaser.

(a.) The releaser and vacuum-tank shall be either in the open air or in an apartment (hereinafter called the releaser-room) other than that used for milking (hereinafter called the milking-shed), and if the releaser-room is under the same roof as the milking-shed there shall be between the releaser-room and the milking-shed a complete and draught-proof partition, or, in the alternative, a passage walled on both sides throughout the width and height of the releaser-room, open to the outer air at both ends, and not less than two feet wide throughout:

(b.) No internal-combustion or steam engine shall be in the same room as the releaser or cream-separator:

(c.) An adequate water-supply, and a suitable plant for the boiling of sufficient water for thoroughly cleaning the milking-machine and its appurtenances, shall be installed and maintained near the machine:

(d.) The body of the vacuum-tank shall be in two parts, or, in the alternative, the diameter of the cover shall be as nearly as possible equal to that of the tank:

(e.) The releaser and vacuum-tank shall be coupled together by short removable connections:

(f.) The connections to the vacuum-tank, from the vacuum-pump, releaser, and milking-shed vacuum-pipe respectively, shall be as straight as possible, and, if it is reasonably practicable, shall be independent of each other:

(g.) The milk-pipe shall be of brass tinned on the inside, and no iron piping, whether galvanized or not, shall be used in the vacuum or releaser system:

(h.) The vacuum-pump, vacuum-tank, and releaser shall be so installed and maintained that all lines of pipes shall be as straight as possible:

(i.) The milk-pipe and vacuum-pipes shall have a sufficient fall, which shall be provided and maintained so as to be as regular as possible, for the purpose of proper drainage.

CARE OF MILK AND CREAM.

15. (1.) All separation of cream from milk at any manufacturing dairy or at any supplying dairy shall be done in a room that is well lighted and ventilated, and provided with a substantial floor and drain, both made of concrete or other material impervious to moisture and having a smooth surface capable of being readily cleansed.

(2.) In every supplying dairy in which the separator-room or milk-collecting room is under the same roof with an engine-room there shall be a passage, walled on both sides throughout the width and height of the separator-room or milk-collecting room, open to the outer air at both ends, and not less than two feet wide throughout, between the engine-room and the separator-room or milk-collecting room.

(3.) The owner of every manufacturing dairy shall comply with the requirements of this clause so far as they relate to manufacturing dairies, and the owner and occupier of every supplying dairy shall comply with the requirements of this clause so far as they relate to supplying dairies.

16. (1.) Milk intended for delivery to a manufacturing dairy shall, immediately after milking, be removed from the milking-shed or stockyard, and once at least carefully strained through some apparatus sufficient for the purpose, and then cooled to a temperature or not more than 65 degrees Fahrenheit by being run over a water cooler or by setting the containers in cold water.

(2.) Cream intended for delivery to a manufacturing dairy shall, immediately after having been separated, be cooled to a temperature of not more than 65 degrees Fahrenheit by being run over a water cooler or by setting the containers in cold water.

(3.) The occupier of every supplying dairy shall comply with the requirements of the preceding subclauses of this clause in respect of all such milk and cream produced on the supplying dairy of which he is the occupier.