A. They shall be manufactured under conditions of cleanliness;

B. Only efficiently pasteurized Grade “A” milk or cream shall be used;

C. The minimum temperature and minimum time of heating the mix is the equivalent of a temperature of 140 degrees Fahrenheit for a period of one hour; provided, however, that other temperatures and times may be used when specifically approved by the health officer;

D. Upon completion of cooking, the custard shall be immediately transferred into properly covered, previously sterilized containers and chilled without delay to a temperature not higher than 50 degrees Fahrenheit;

E. Custards shall be kept in a cooling room until used in making pastries;

F. Filling apparatus shall be cleaned with hot water and sterilized brushes, or with a jet of live steam under pressure;

G. Filling apparatus shall be sterilized before use, either by boiling for 10 minutes, by steaming in a steam sterilizer for one hour, or by some other method approved by the health officer;

H. No pastries containing cream filling shall be displayed in windows or showcases unless chilled to and maintained at a temperature not higher than 50 degrees Fahrenheit;

I. Pastries containing custard filling shall not be sold from vehicles unless such vehicles are equipped with a refrigerated compartment maintaining a maximum temperature of 50 degrees Fahrenheit; provided, however, that pastries may be delivered from manufacturers to retail dealers or consumers, without continuous refrigeration, when it is possible to complete such delivery within two hours’ time. (Ord. 855 § 2; prior code § 15.47).