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1962 Iowa Code Index.pdf - Iowa Legislature - State of Iowa

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381<br />

FOODS—Continued<br />

Meats—Continued<br />

Shipping by train, preference in time, 479.9<br />

Special charter cities, food inspection, 420.171,<br />

420.175<br />

Street display, restricted, 170.27<br />

Tainted meat, city's power to destroy, 368.7(2)<br />

Milk and cream<br />

Adulteration with certain fats and oils, 190.4,<br />

190.5<br />

Agriculture department duties, 189.2<br />

Bottles to be marked, 192.34<br />

Bovine tuberculosis, 165.1-165.36<br />

Butterfat, excise tax on, 179.5<br />

Butterfat, records kept, 193.3<br />

Buttermilk<br />

Adulteration prohibited, 190.4, 190.5<br />

Adulteration with fats and oils, 190.5<br />

Pasteurization, 192.6-192.9<br />

Cheese, see subhead Cheese above<br />

Cities, sanitary regulations, power, 368.25<br />

Coloring unlawful milk or cream, 195.12<br />

Condensed or evaporated milk, adulteration,<br />

190.4, 190.5<br />

Condenseries, licenses required, 170.2<br />

Condenseries, records required, 193.3<br />

Containers, 192.33-192.39<br />

Contaminations as adulteration, 190.4<br />

Cow calving, milk adulterated, 190.4(2)<br />

Cream acidity in <strong>Iowa</strong> trade-mark butter, 192.26<br />

Cream defined, requirements, 190.1(6)<br />

Creameries, see CREAMERIES<br />

Cream grading law, 195.1-195.27<br />

Dealer's license, 192.1-192.5<br />

Dealers, records required, 193.3<br />

Defined, food standard, 190.1(6, 38, 39)<br />

Desiccated milk, adulteration, 190.5<br />

Diseases, laboratory control, 192.13<br />

Drying plant, license required, 170.2<br />

Dry, nonfat, 191.2(5)<br />

Evaporated milk, adulteration, 190.4, 190.5<br />

Extraneous matter, test for, 195.13, 195.14<br />

Fats or oils not to be added, 190.5<br />

Pats removed, 190.3<br />

Food law, 189.3-189.29<br />

Frozen malted milk, food standards, 190.1(37)<br />

Grade "A" milk, 192.10<br />

Graders, duties, 195.10, 195.12-195.14<br />

Grades <strong>of</strong> cream, cream grading law, 195.3<br />

Grading law, milk, 194.1-194.20<br />

Ice cream, 190.1, 190.5<br />

Ice milk, food standards, sign posted, 190.1(35)<br />

Inspection by cities, 368.25<br />

Inspection by dairy association, 178.2(1)<br />

Laboratories testing, certified, 192.40<br />

Lard, 190.1(46)<br />

License to sell at retail, 192.1-192.4<br />

Milk bottles<br />

Brand adopted by dealer, 192.35<br />

Container defined, dairy products law, 192.33<br />

Cost <strong>of</strong> returning excessive, exception, 192.38<br />

Registration and marking, 192.34-192.39<br />

Retention from common carrier, 192.36<br />

Return <strong>of</strong> bottles, required, 192.36-192.38<br />

Sealing <strong>of</strong> bottles, inspection, 213.4<br />

Skimmed milk to be labeled, 191.2(1)<br />

Standard size <strong>of</strong> bottle, 210.15, 213.4<br />

FOODS—Continued<br />

Milk and cream—Continued<br />

Milk denned, requirements, 190.1(38)<br />

Milk factories, records required, 193.3<br />

Milk graders, 194.12-194.18<br />

Milking estray cattle permitted, 188.37<br />

Milk sherbet, standards <strong>of</strong> food, 190.1(36)<br />

Milk wagons<br />

Exempt from itinerant merchants law, 81.1<br />

(2a)<br />

Milk dealer's license, 192.2 (2)-192.4<br />

Milk grading law provisions, 194.19<br />

Name <strong>of</strong> dairy painted on side, 192.5<br />

Protection from heat and cold, 192.42<br />

Truckers, overload permitted, 321.466<br />

Vehicles to be kept sanitary, 192.11, 192.42<br />

Vehicles used on cream routes, 195.10, 195.15-<br />

195.26<br />

Nonfat dry milk, 191.2(5)<br />

Pasteurization<br />

Cities, power to require, 368.25<br />

Definition <strong>of</strong> pasteurization, 192.7<br />

Grade "A", 192.10<br />

Ice milk, 190.1(35), 192.6<br />

Injunction, failure to pasteurize, 192.9<br />

Record <strong>of</strong> pasteurization kept, 192.8<br />

Requirements, exemption, 192.6<br />

Tuberculin test, alternative, 192.6, 192.10<br />

Powdered or desiccated, adulteration, 190.5<br />

Purchased on basis <strong>of</strong> grade, 194.10<br />

Raw milk, grade "A", 192.10<br />

Sale only when pure or pasteurized, 192.10<br />

Sanitary control by bacteriologists, 192.12,192.13<br />

Skimmed milk<br />

Adulteration, 190.3-190.5<br />

Brand adopted for use on container, 192.35<br />

Condensed, adulteration, 190.5<br />

Contaminations as adulteration, 190.4<br />

Definition as food standard, 190.1(39)<br />

Fats and oils as adulteration, 190.5<br />

Labeling requirements, 191.2(1)<br />

Pasteurization, 192.6-192.9<br />

Renovated butter, use in, 190.1(3)<br />

Standards <strong>of</strong> food defined, 190.1(39)<br />

Skimming stations, records required, 193.3<br />

Special charter cities, 420.171, 420.175<br />

Standards <strong>of</strong> food defined, 190.1(38, 39)<br />

Tester<br />

Bottles and pipettes, standardized, 192.16,<br />

192.18<br />

Burden <strong>of</strong> proving tests on vendee, 192.22<br />

Equipment furnished to licensee, 192.16-192.18<br />

Examinations, standards, fees, 192.14-192.17<br />

False tests, payment as evidence, 192.20,192.21<br />

Fee for license, equipment at cost, 192.17<br />

Laboratories certified, 192.40<br />

License required, 192.14<br />

Rejected milk colored, 192.41<br />

Standard measures supplied, 192.16<br />

Substitute tester, limitation, 192.19<br />

Unlicensed persons, tests by, 192.21<br />

Test for extraneous matter, 195.13, 195.14<br />

Tuberculin test by state, 165.1-165.36<br />

Unlawful milk or cream colored, 194.18, 195.10

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