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opinion, will not result in an .imminent health hazard, have been provided. Before commencing operations of any kind, the licensee hereunder shall notify the Health Authority that such food establishment is ready for final inspection, and the Health Authority shall immediately make an inspection and issue a report thereon, and no itinerant food establishment shall commence operations until the requirements of this Ordinance have been met in accordance with the Health Auth- ority's final inspection .reports. SECTION g - FOOD SOURCES Section g.l Sources of Food - General. All food in all food establishments shall be clean, wholesome, free from spoilage, adulteration, and misbranding, and shall be prepared, processed, handled, packaged, transported, and stored so as to be protected from contamination, and spoil- age and shall be safe for .human consumption. No home-pre- pared foods shall be kept or used in any food establishment, except that home prepared foods other than readily-perishable foods may be kept or used in schools and Houses of Worship. All food received or used in all food establishments shall be from sources approved by the Health Authority. Section g.2 Source of Dair Products. Milk and fluid milk products shall be Grade "A" and shall be served to the consumer in the individual unopened original containers in which they were received from the distributor, or served from a bulk container equipped with a sanitary dispensing device, provided, however, that cream whipped cream, or half and half may be poured from an opened original container for use or service on the premises, provided, further, that milk served at hospitals and institutions may be served from one- quart or two-quart containers packaged at a milk plant, and mixed milk drinks requiring less than one-half pint of milk may be poured from one-quart or two-quart containers packaged at a milk plant. The dipping or ladling of milk is prohibited, except for immediate cooking purposes, provided, further, that this section shall not apply to manufacturing or process- ing food establishments which make no sales at retail nor direct sales to consumers. Section 9.3 Source of Shellfish. No person shall have or keep in any food establishment any oysters, clams, mussels, or other shellfish from a source which has not been approved by the Minnesota State Board of Health or if the source is outside the state, from a shipper whose name is not on the current list of State Certified Shippers, issued by the Public Health Service, and such approval shall be evidenced - 10 -