Seattle Mun. Code ch. 10.16, subch. I, § 10.16.010 Definitions.
10.16.010 - Definitions.
The following definitions shall apply in the interpretation and enforcement of this chapter:
1. "Adulterated and misbranded milk and milk products" means any milk or cream to which water has been added, or any milk or milk product which contains any unwholesome substance, or which if defined in this chapter does not conform with its definition, shall be deemed to be adulterated. Any milk or milk product which carries a grade label, unless such grade label has been awarded by the Director and not revoked, or which fails to conform in any other respect with the statement on the label, shall be deemed to be misbranded.
2. Where the term "and/or" is used, "and" shall apply where possible, otherwise "or" shall apply.
3. "Average bacterial plate count" and "average direct microscopic count" mean the logarithmic average, and "average cooling temperature" means the arithmetic average of the respective test results of the last four consecutive samples, taken upon separate days, irrespective of the six (6) month period referred to in Section 10.16.060.
4. "Buttermilk" is a fluid product resulting from the churning of milk or cream. It contains not less than eight and one-quarter percent (8¼) milk solids-not-fat.
5. "Certified milk-pasteurized" is certified milk-raw which has been pasteurized, cooled, and bottled in a milk plant which conforms with the requirements for Grade A pasteurized milk.
6. "Certified milk-raw for pasteurization" is raw milk which conforms with the latest requirements of the American Association of Medical Milk Commissions in force at the time of adoption of the ordinance codified in this chapter [2]; and which is produced under the supervision of a Medical Milk Commission reporting monthly to the Director.
7. "Concentrated milk" is a fluid product, unsterilized and unsweetened resulting from the removal of a considerable portion of the water from milk. When recombined with water, in accordance with instructions printed on the container, the resulting product conforms with the standards for milkfat and solids-not-fat of milk as defined in subsection 31.
8. "Concentrated milk products" means and includes homogenized concentrated milk, vitamin D concentrated milk, concentrated skim milk, concentrated flavored milk, concentrated flavored drink, and similar concentrated products made from concentrated milk or concentrated skim milk, as the case may be and which when recombined with water in accordance with instructions printed on the container conform with the definitions of the corresponding milk products in this section.
9. "Cottage cheese" is the soft uncured cheese prepared from the curd obtained by adding harmless, lactic-acid-producing bacteria, with or without enzymatic action, to pasteurized skim milk or pasteurized reconstituted skim milk. It contains not more then eighty percent (80%) moisture.
10. "Cream," "light cream," "coffee cream," or "table cream" is a portion of milk which contains not less than twenty percent (20%) milkfat.
11. "Creamed cottage cheese" is the soft uncured cheese which is prepared by mixing cottage cheese with pasteurized cream, or with a pasteurized mixture of cream and milk or skim milk, and which contains not less than four percent (4%) milkfat by weight, and not more than eighty percent (80%) moisture.
12. "Cultured buttermilk" is a fluid product resulting from the souring or treatment, by a lactic acid or other culture, of pasteurized skim milk or pasteurized reconstituted skim milk. It contains not less than eight and one-quarter percent (8¼%) milk solids-not-fat.
13. "Cultured milk" is a fluid or semifluid product resulting from the souring or treatment, by a lactic acid or other culture, of pasteurized milk, pasteurized reconstituted milk, or pasteurized concentrated milk. It contains not less than eight and one-quarter percent (8¼%) milk solids-not-fat and not less than three and one-half percent (3½%) milkfat.
14. A "dairy," or "dairy farm," is any place or premises where one (1) or more cows are kept, a part or all of the milk or milk products from which is sold or offered for sale.
15. "Director" means the Director of Public Health of the City or his authorized representative.
16. "Dry milk" is milk from which at least ninety-five percent (95%) of the water has been removed.
17. "Flavored drink," or "flavored dairy drink," is a beverage or confection consisting of skim milk to which has been added a syrup or flavor made from wholesome ingredients.
18. "Flavored milk" is a beverage or confection consisting of milk to which has been added a syrup or flavor made from wholesome ingredients.
19. "Flavored reconstituted drink," or "flavored reconstituted dairy drink," is a flavored drink made from reconstituted skim milk.
20. "Flavored reconstituted milk" is a flavored milk made from reconstituted milk.
21. "Fortified milk" is milk, other than vitamin D milk, the vitamin and/or mineral content of which has been increased by a method and in an amount approved by the Director. "Fortified milk products" are those milk products defined in this section, other than vitamin D milk products, the vitamin and/or mineral content of which has been increased by a method and in an amount approved by the Director, and to which skim milk solids may or may not have been added. The label shall contain the word "fortified" and shall clearly show the amount and source of each vitamin and/or mineral added.
22. "Goat milk" is the lacteal secretion, practically free from colostrum, obtained by the complete milking of healthy goats. "Milk" shall be interpreted to include goat milk.
23. "Grade A pasteurized milk" is Grade A raw milk for pasteurization which has been pasteurized, cooled, and placed in the final container in a milk plant which conforms with the items of sanitation described in Sections 10.16.330 through 10.16.550.
24. "Grade A raw milk" is raw milk produced upon dairy farms conforming with all of the sections of sanitation in Sections 10.16.080 through 10.16.550. The bacterial plate count or the direct microscopic clump count of the milk shall not exceed twenty thousand (20,000) per milliliter, as determined in accordance with Section 10.16.060.
25. "Grade A raw milk for pasteurization" is raw milk from producer dairies conforming with the items of sanitation in Sections 10.16.080 through 10.16.320, except Section 10.16.300, Bottling and capping, Section 10.16.310, Personnel-Health, and such portions of other items as are indicated therein. The bacterial plate count or the direct microscopic clump count of the milk, as delivered from the farm, shall not exceed one hundred thousand (100,000) per milliliter, as determined in accordance with Section 10.18.060.
26. "Grade C pasteurized milk" is pasteurized milk which does not meet the requirements for Grade A pasteurized milk.
27. "Grade C raw milk" is raw milk which violates any of the requirements for Grade A raw milk.
28. "Grade C raw milk for pasteurization" is raw milk which does not meet the requirements for Grade A raw milk for pasteurization.
29. "Half-and-half" is a product consisting of a mixture of milk and cream homogenized which contains not less than eleven and one-half percent (11½%) milkfat.
30. "Homogenized milk" is milk which has been treated in such a manner as to insure break-up of the fat globules to such an extent that, after forty-eight (48) hours of quiescent storage, no visible cream separation occurs on the milk, and the fat percentage of the top one hundred (100) milliliters of milk in a quart bottle, or of proportionate volume in containers of other sizes, does not differ by more than ten percent (10%) of itself from the fat percentage of the remaining milk as determined after thorough mixing. "Milk" shall be interpreted to include homogenized milk.
31. "Milk" is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, which contains not less than eight and one-quarter percent (8¼%) milk solids-not-fat and not less than three and one-half percent(3½%) milkfat.
32. A "milk distributor" is any person who offers for sale or sells to another any milk or milk products for human consumption as such.
33. "Milkfat," or "butterfat," is the fats of milk.
34. A "milk hauler" is any person, other than a milk plant employee, who transports milk and/or milk products to or from a milk plant or a collecting plant.
35. A "milk plant" is any place, premises, or establishment where milk or milk products are collected, transferred, handled, processed, stored, pasteurized, bottled, or prepared for distribution, except an establishment where milk or milk products are sold at retail only.
36. A "milk producer" is any person who owns or controls one or more cows a part or all of the milk or milk products from which is sold, or offered for sale.
37. "Milk products" means and includes cream, sour cream, half-and-half, reconstituted half-and-half, concentrated milk, concentrated milk products, skim milk, nonfat milk, flavored milk, flavored drink, flavored reconstituted milk, flavored reconstituted drink, buttermilk, cultured buttermilk, cultured milk, vitamin D milk, fortified milk and fortified milk products, reconstituted or recombined milk, reconstituted cream, reconstituted skim milk, and any other product made by the addition of any substance to milk, or to any of these milk products, and used for similar purposes and designated as a milk product by the Director.
38. "Nonfat dry-milk solids" means nonfat milk from which at least ninety-five percent (95%) of the water has been removed.
39. "Nonfat, fat-free or defatted milk" is skim milk which contains not more than 0.25 percent milkfat.
40. "Official veterinarian" includes all veterinarians approved, employed or appointed by the State Department of Agriculture or the United States Bureau of Animal Industry.
41. "Pasteurization," "pasteurized" and similar terms refer to the process of heating every particle of milk or milk products to at least one hundred forty-three (143) degrees Fahrenheit, and holding it at such temperature continuously for at least thirty (30) minutes, or to at least one hundred sixty-one (161) degrees Fahrenheit, and holding it at such temperature continuously for at least fifteen (15) seconds, in approved and properly operated equipment; provided, that nothing contained in this definition shall be construed as barring any other process which has been demonstrated to be equally efficient and which is approved by the State Health Authority.
42. "Person" means any individual, partnership, corporation, company, firm, trustee or association.
43. A "producer dairy" is a dairy farm which sends milk or cream to a milk plant for processing.
44. A "producer-distributor" is a milk producer who is also a milk distributor.
45. "Reconstituted, or recombined cream" is a product which results from the combination of dry cream, butter, or milkfat, with cream, milk, skim milk, or water, and which complies with the milkfat standards of cream as defined in this section.
46. "Reconstituted, or recombined half-and-half" is a product resulting from the combination of reconstituted milk or reconstituted skim milk with cream or reconstituted cream, homogenized, which contains not less than eleven and one-half percent (11½%) milkfat.
47. "Reconstituted, or recombined milk" is a product which results from the recombining of milk constituents with water, and which complies with the standards for milkfat and solids-not-fat of milk as defined in this section.
48. "Sour cream" is cream the acidity of which is more than 0.20 percent, expressed as lactic acid.
49. "Skim milk" is milk from which a sufficient portion of milkfat has been removed to reduce its milkfat content to less than three and one-half percent (3½%).
50. "Skim milk solids" includes concentrated skim milk and nonfat dry-milk solids.
51. "Vitamin D milk" is milk the vitamin D content of which has been increased by an approved method to at least four hundred (400) U.S.P. units per quart.
52. "Whipping cream" is cream which contains not less than thirty percent (30%) milkfat.
(Ord. 84106, §§ 1(part), 7(part), 7(Item 26r(part)), 7(Item 23p(part)), 7(Item 1r(part)), 1955.)