2 CSR 80-2.070 - Standards for Milk and Milk Products
PUBLISHER'S NOTE: The secretary of state has determined that the publication of the entire text of the material which is incorporated by reference as a portion of this rule would be unduly cumbersome or expensive. This material as incorporated by reference in this rule shall be maintained by the agency at its headquarters and shall be made available to the public for inspection and copying at no more than the actual cost of reproduction. This note applies only to the reference material. The entire text of the rule is printed here.
(1) All Grade "A" raw milk for pasteurization
and all Grade "A" pasteurized milk and milk products shall be produced,
processed, manufactured, and pasteurized to conform to the following chemical,
physical, bacteriological, and temperature standards and the sanitation
requirements of this rule. The Grade "A" Pasteurized Milk
Ordinance (PMO), as adopted in
2 CSR
80-2.001.
(2) No process or manipulation other than
pasteurization, processing, and packaging methods integral to pasteurization,
and appropriate refrigeration shall be applied to milk and milk products for
the purpose of removing or deactivating microorganisms. Provided that in the
bulk shipment of raw cream, skim milk, or lowfat milk, the heating of the raw
milk to temperatures no greater than one hundred twenty-five degrees Fahrenheit
(125 °F) (fifty-two degrees Celsius (52 °C)) for separation purposes is
permitted when the resulting bulk shipments of cream, skim milk, and lowfat
milk are labeled heat-treated.
Table 1-Chemical, Bacteriological, and Temperature Standards
|
Grade "A" raw milk and milk products for pasteurization |
Temperature |
Cooled to 45 °F (7 °C) or less within two (2) hours after milking, provided that the blend temperature first and subsequent milkings does not exceed 50 °F (10 °C). |
|
Bacterial limits |
Individual producer milk not to exceed 100,000 per milliliter (mL) prior to commingling with other producer milk. |
|
|
Not to exceed 300,000 per mL as commingled milk prior to pasteurization. |
||
|
Drugs |
Tests and methodology as required by the Grade "A" Pasteurized Milk Ordinance, as adopted in 2 CSR 80-2.001. |
|
|
Commingled milk: Tests and methodology as required by the Grade "A" Pasteurized Milk Ordinance, as adopted in 2 CSR 80-2.001. |
||
|
Somatic cell count |
Individual cow producer milk: Not to exceed 750,000 permL. |
|
|
Individual goat producer milk: Not to exceed 1,500,000 per mL. |
||
|
Grade "A" pasteurized milk and milk products |
Temperature |
Cooled to 45 °F (7 °C) or less and maintained thereat. |
|
Bacterial limits* |
Not to exceed 20,000 per mL. |
|
|
Coliform |
Not to exceed 10 per mL. Provided that, in case of bulk milk transport tank shipments, shall not exceed 100 per mL. |
|
|
Phosphatase |
Less than 350 milliunits/L for fluid products and other milk products by approved electronic phosphatase procedures. |
|
|
Drugs |
No positive results on drug residue detection methods as referenced in Section 6. - Laboratory Techniques of the Grade "A" Pasteurized Milk Ordinance, as adopted in 2 CSR 80-2.001 which have been found to be acceptable for use with Pasteurized Milk and/or Milk Products. |
*Not applicable to cultured products.
(3) Ungraded Raw Milk for Pasteurization.
Ungraded raw milk for pasteurization is raw milk which does not meet the
requirements for Grade "A" raw milk for pasteurization.
(4) Ungraded Pasteurized Milk, Milk Products,
or both.
(A) Ungraded pasteurized milk, milk
products, or both, are pasteurized milk, milk products, or both, which do not
meet the requirements of Grade "A" pasteurized milk products.
(B) Only in an emergency, so declared by the
regulatory agency, can raw or pasteurized fluid milk products which have not
been graded or the grade of which is unknown, be sold, in which case these
fluid milk or milk products shall be labeled Ungraded and these milk and milk
products shall comply with antibiotic, phosphatase, and pesticide residue
tolerances.
(5) Grade "A"
Pasteurized Milk Regulation Items.
(A)
Sanitation Requirements for Grade "A" Raw Milk for Pasteurization.
1. Abnormal milk-based upon bacteriological,
chemical, or physical examination, lactating animals which show evidence of the
secretion of abnormal milk in one (1) or more quarters shall be milked last or
with separate equipment and the milk shall be discarded. Lactating animals
treated with, or lactating animals which have consumed chemical, medicinal, or
radioactive agents which are capable of being secreted in the milk and which,
in the judgment of the regulatory agency, may be deleterious to human health,
shall be milked last or with separate equipment and the milk disposed of as the
regulatory agency may direct.
2.
Milking barn, stable, or parlor-construction. On all dairy farms a milking
barn, stable, or parlor shall be provided in which the milking herd shall be
housed during milking time operations. The areas used for milking purposes
shall-
A. Have floors constructed of concrete
or equally impervious material;
B.
Have walls and ceilings which are smooth, painted, or finished in an approved
manner, in good repair, ceiling dust-tight;
C. Have separate stalls or pens for horses,
calves, and bulls;
D. Be provided
with natural light, artificial light, or both, well distributed for day and/or
night milking, or both;
E. Provide
sufficient air space and air circulation to prevent condensation and excessive
odors;
F. Not be overcrowded;
and
G. Have dust-tight covered
boxes or bins or separate storage facilities for ground, chopped, or
concentrated feed.
3.
Milking barn, stable, or parlor-cleanliness. The interior shall be kept clean.
Floors, walls, ceilings, windows, pipelines, and equipment shall be free of
filth, litter, or both, and shall be clean. Swine and fowl shall be kept out of
the milking barn.
4. Cowyard. The
cowyard shall be graded and drained and shall have no standing pools of water
or accumulations of organic wastes. Provided that in loafing or lactating
animal housing areas, lactating animal droppings and soiled bedding shall be
removed or clean bedding added at sufficiently frequent intervals to prevent
the soiling of the lactating animal's udder and flanks. Waste feed shall not be
allowed to accumulate. Manure packs shall be properly drained and shall provide
a reasonably firm footing. Swine shall be kept out of the cowyard.
5. Milkhouse or room-construction and
facilities. Milkhouse or room construction and facilities shall comply with the
following:
A. A milkhouse or room of
sufficient size shall be provided, in which the cooling, handling, and storing
of milk and the washing, sanitizing, and storing of milk containers and
utensils shall be conducted, except as provided for in paragraph (5)(A)12. of
this rule;
B. The milkhouse shall
be provided with a smooth floor constructed of concrete or equally impervious
material graded to drain and maintained in good repair. Liquid waste shall be
disposed of in a sanitary manner; all floor drains shall be accessible and
shall be trapped if connected to a sanitary sewer system;
C. The walls and ceilings shall be
constructed of smooth material, in good repair, well painted, or finished in an
equally suitable manner;
D. The
milkhouse shall have adequate natural light, artificial light, or both, and be
well ventilated;
E. The milkhouse
shall be used for no other purpose than milkhouse operations; there shall be no
direct opening into any barn, stable, or into a room used for domestic
purposes. Provided that a direct opening between the milkhouse and milking
barn, stable, or parlor is permitted when a tight-fitting, self-closing, solid
door(s) hinged to be single or double acting is provided;
F. Water under pressure shall be piped into
the milkhouse;
G. The milkhouse
shall be equipped with a two- (2-) compartment wash vat and adequate hot water
heating facilities;
H. When a
transportation tank is used for the cooling of milk, storage of milk, or both,
on the dairy farm, the tank shall be provided with a suitable shelter for the
receipt of milk. The shelter shall be adjacent to, but not a part of, the
milkroom and shall comply with the requirements of the milkroom with respect to
construction, light, drainage, insect and rodent control, and general
maintenance; and
I. Effective July
1, 1985, all bulk milk cooling tanks, holding tanks, or both, in use shall be
equipped with interval timing devices.
(I)
Construction requirements. Interval timers shall be set and adjusted so that
the milk will be agitated not less than five (5) minutes with a frequency of at
least once every hour.
(II)
Installation requirements. The installation and operation of interval timing
devices shall be the responsibility of the milk producer.
6. Milkhouse or room-cleanliness.
The floors, walls, ceilings, windows, tables, shelves, cabinets, wash vats,
nonproduct contact surfaces of milk containers, utensils, and equipment, and
other milkroom equipment shall be clean. Only articles directly related to
milkroom activities shall be permitted in the milkroom. The milkroom shall be
free of trash, animals, and fowl.
7. Toilet. Every dairy farm shall be provided
with one (1) or more toilets, conveniently located and properly constructed,
operated, and maintained in a sanitary manner. The waste shall be inaccessible
to flies and shall not pollute the soil surface or contaminate any water
supply.
8. Water supply. Water for
milkhouse and milking operations shall be from a supply properly located,
protected, and operated and shall be easily accessible, adequate, and of a
safe, sanitary quality.
9. Utensils
and equipment-construction. All multi-use containers, equipment, and utensils
used in the handling, storage, or transportation of milk shall be made of
smooth, nonabsorbent, corrosion-resistant, nontoxic materials and shall be so
constructed as to be easily cleaned. All containers, utensils, and equipment
shall be in good repair. All milk pails used for hand milking and stripping
shall be seamless and of the hooded type. Multi-use woven material shall not be
used for straining milk. All single-service articles shall have been
manufactured, packaged, transported, stored, and handled in a sanitary manner
and shall comply with the applicable requirements of paragraph (7)(B)11. of
this rule. Articles intended for single-service shall not be reused.
A. Farm holding/cooling tanks, welded
sanitary piping, and transportation tank shall comply with the applicable
requirements of paragraphs (7)(B)10. and 11. of this rule.
10. Utensils and equipment-cleaning. The
productcontact surfaces of all multi-use containers, equipment, and utensils
used in the handling, storage, or transportation of milk shall be cleaned after
each usage.
11. Utensils and
equipment-sanitization. The productcontact surfaces of all multi-use
containers, equipment, and utensils used in the handling, storage, and
transportation of milk shall be sanitized before each usage.
12. Utensils and equipment-storage. All
containers, utensils, and equipment used in the handling, storage, or
transportation of milk, unless stored in sanitizing solutions, shall be stored
to assure complete drainage and shall be protected from contamination prior to
use. Provided that milk pipelines and pipeline milking equipment, such as
milker claws, inflations, weigh jars, meters, milk hoses, milk receivers, and
milk pumps which are designed for mechanical cleaning, may be stored in the
milking barn or parlor provided this equipment is designed, installed, and
operated to protect the product- and solution-contact surfaces from
contamination at all times.
13.
Utensils and equipment-handling. After sanitization, all containers, utensils,
and equipment shall be handled in a manner as to prevent contamination of any
product-contact surface.
14.
Milking-flanks, udders, and teats. Milking shall be done in the milking barn,
stable, or parlor. The flanks, udders, bellies, and tails of all milking
animals shall be free from visible dirt. All brushing shall be completed prior
to milking. The udders and teats of all milking animals shall be cleaned and
treated with a sanitizing solution just prior to the time of milking and shall
be relatively dry before milking. Wet hand milking is prohibited.
15. Milking-surcingles, milk stools, and
antikickers. Surcingles, milk stools, and antikickers shall be kept clean and
stored above the floor.
16.
Protection from contamination. Milking and milkhouse operations, equipment, and
facilities shall be located and conducted to prevent any contamination of milk,
equipment, containers, and utensils. No milk shall be strained, poured,
transferred, or stored unless it is properly protected from
contamination.
17.
Personnel-handwashing facilities. Adequate handwashing facilities shall be
provided, including a lavatory fixture with running water, soap or detergent,
and individual sanitary towels, in the milkhouse and in or convenient to the
milking barn, stable, parlor, or flush toilet.
18. Personnel-cleanliness. Hands shall be
washed clean and dried with an individual sanitary towel immediately before
milking, performing any milkhouse function, and immediately after the
interruption of any of these activities. Milkers and milk haulers shall wear
clean outer garments while milking or handling milk, milk containers, utensils,
or equipment.
19. Cooling. Raw milk
for pasteurization shall be cooled to forty-five degrees Fahrenheit (45 °F)
(7 °C) or less within two (2) hours after milking, provided that the blend
temperature after the first milking and subsequent milkings does not exceed
fifty degrees Fahrenheit (50 °F) (10 °C).
20. Vehicles. Vehicles used to transport milk
from the dairy farm to the milk plant or receiving station shall be constructed
and operated to protect their contents from sun, freezing, and contamination.
These vehicles shall be kept clean, inside and out, and no substance capable of
contaminating milk shall be transported with milk.
21. Insect and rodent control. Effective
measures shall be taken to prevent the contamination of milk, containers,
equipment, and utensils by insects and rodents and by chemicals used to control
vermin. Milkrooms shall be free of insects and rodents. Surroundings shall be
kept neat, clean, and free of conditions which might harbor or be conducive to
the breeding of insects and rodents.
(6) To secure and hold a valid permit,
license, or both, a hauler shall meet the following requirements governing
Grade "A" milk haulers, the collection of Grade "A" milk from farm bulk milk
cooling tanks, storage tanks, or both, and the collection and care of Grade "A"
milk samples:
(A) General Requirements.
1. All bulk tank trucks, associated and
auxiliary equipment, shall be maintained in a clean and sanitary condition and
shall be in good repair.
2.
Whenever a bulk tank truck has been cleaned and sanitized, as required by the
regulatory agency, it shall bear a tag showing the date, time, place, and
signature of the employee or contract operator doing the work, unless the truck
delivers to only one (1) receiving unit where responsibility for cleaning and
sanitizing can be definitely established without tagging. The tag is to be
removed at the first stop on route and kept on file for the regulatory
agency.
3. Milk shall never be
collected at a producer farm during the milking operation. Partial collections
of milk from a bulk cooling tank, storage tank, or both, are prohibited without
special permission from the regulatory agency.
4. Milk which has not been cooled to
forty-five degrees Fahrenheit (45 °F) (7 °C) within two (2) hours after
milking or on which the blend temperature after the first milking and
subsequent milkings has exceeded fifty degrees Fahrenheit (50 °F) (10
°C) shall not be collected. Except that where recording thermometer charts
are available, milk may be collected provided it complies with standards
adopted by the regulatory agency.
5. Abnormal milk shall not be
collected.
6. The tank truck pump
and hose shall be handled in a sanitary manner and shall be protected during
the collection procedure.
7. An
accurate complete record of each producer's milk pick-up shall be kept. This
shall include producer number and name; milk measurement, weight, or both; date
and time of collection; temperature of the milk; remarks on condition or
quality; and the hauler's signature or initials.
8. Hauling of toxic materials in bulk milk
tank trucks is prohibited. Permission to haul nontoxic material other than
Grade "A" milk, milk products, or both, must be obtained from the regulatory
agency on an individual basis;
(B) Permits and Licenses.
1. All milk haulers must possess a license
from the state Department of Agriculture and a permit from the regulatory
agency. The permit, license, or both, are subject to suspension or revocation
whenever any of the laws or rules are violated on the second consecutive
inspection. Flagrant violations on the part of the hauler, such as fraudulent
practices, intentional adulteration, or any actions adversely affecting the
integrity of producer milk samples, shall result in immediate permit
suspension, court action, or both.
2. A temporary permit may be given in the
field by the regulatory agency to an applicant who satisfactorily passes an
examination and who possesses a temporary license issued through the regulatory
authority. The temporary permit may be revoked for cause at any time. Regular
status of a temporary permit, license, or both, is acquired only after an
applicant satisfactorily passes a hauler training course provided by a company
or organization if the training course has been approved by the State Milk
Board and the regulatory agency.
3.
An approved hauler training course should include the following:
A. Basic milk microbiology;
B. Milk quality tests and what they
mean;
C. Evaluation and detection
of flavors and odors;
D. Sampling
and bacteriological, chemical, and physical analysis;
E. Sampling, why and how to handle
samples;
F. Cleaning and sanitizing
of dairy equipment;
G. Milk and its
composition;
H. The how and why of
tank calibration; and
I. Procedures
for the collection of milk from farm cooling or storage tanks, or
both;
(C)
Requirements Pertaining to the Operator.
1.
The operator must maintain a neat and clean appearance and must have clean
habits.
2. The operator must be
able to differentiate between normal and abnormal milk.
3. The operator must not use tobacco in the
milkroom.
4. The operator must
carry an approved thermometer for checking milk temperature.
5. The operator must carry a suitable
container bearing a bactericidal solution and appropriate brushes to give
supplemental bactericidal treatment for bulk tank valve, tank truck hose
opening, and other equipment as the need is indicated;
(D) Hauler Procedure at the Farm.
1. Examine the milk for off-odor and any
other abnormalities which would class the milk as unmarketable. Wash hands
thoroughly and dry with clean single-service towel immediately prior to
measuring, sampling the milk, or both.
2. Measure the milk before agitation. If the
agitator is running upon arrival, the measurement can be taken only after the
surface of the milk has been undisturbed for at least two (2) minutes. An
accurate cold stick reading shall be used for milk measurement.
3. If the agitator is running upon arrival,
run it at least five (5) minutes before sampling and recording temperature. If
the agitator is not running, it must be started and run for at least five (5)
minutes before sampling.
4.
Identify sample container and collect sample.
5. Sanitize the hauler's thermometer when
used to check accuracy of tank thermometer or before use when tank thermometer
is inoperable.
6. After pumping
milk into tank truck, disconnect and cap hose and replace hose in truck. Be
sure porthole cover is closed. Rinse tank and porthole thoroughly with tempered
water.
7. When a route collection
has started, complete it without any unnecessary delay;
(E) Procedures and Practices Concerning
Sampling. A sample which will qualify for bacteriological analysis (universal
sampling) shall be properly collected at each stop on the route. The sample
shall be handled properly and subsequently delivered to the proper destination.
While on the pick-up route, the hauler shall have an adequate supply of sample
containers available. These containers shall be properly stored and handled. An
approved sampling dipper or single-service sampling tubes shall be provided and
must be maintained and handled to avoid possible contamination of the sample.
The following procedures shall be carried out when collecting any sample:
1. Identify the sample container with the
producer number, the date, time of day, and temperature;
2. Bring sample container, dipper, and dipper
container or single-service sampling tubes into the milkroom. Dipper container
must contain chlorine solution of one hundred to two hundred parts per million
(100-200 ppm) or other approved bactericide at all times while on the route.
Dipper must be kept clean;
3. Open
sample container carefully and avoid contamination of the milk contact
surfaces;
4. Immerse the sample
dipper at least three (3) times in the milk, completely emptying each time.
This will eliminate any remaining sanitizing solution in the dipper;
5. Collect representative sample or samples
from the farm tank;
6. Do not hold
sample container over the milk in the tank;
7. Rinse the sample dipper free of milk and
place in its carrying container; and
8. Place sample or samples in cooling medium
immediately after collection; and
(F) Specifications Which Are Related to
Sampling.
1. All sample containers and
single-service sampling tubes used for samples to determine bacteria counts
shall be sterile. Samples shall be cooled to and held between thirty-two
degrees Fahrenheit (32 °F) (0 °C) and forty degrees Fahrenheit (40
°F) (4 °C) during transit to the laboratory. Multi-use sampling dippers
shall be cleaned and sanitized.
2.
Sample containers shall have space to properly identify sample.
3. Means shall be provided to properly
protect sample in sample case.
4.
Adequate racks also shall be provided when plastic sample bags are used. Other
methods may be used as approved by the regulatory agency.
5. Adequate insulation of sample container
box or ice chest shall be provided to keep samples from freezing during cold
weather.
6. An extra sample of milk
shall be collected and properly identified as a temperature sample at the first
stop on each route and placed in the cooling medium as a temperature
check.
7. Samples for butterfat and
bacterial counts shall not be taken from tanks which contain frozen or churned
milk.
(7)
Sanitation Requirements for Grade "A" Pasteurized Milk and Milk Products.
(A) A receiving station shall comply with
paragraphs (7)(B)1.- 15., 17., 20., and 22., except that the partitioning
requirement of paragraph (7)(B)5. shall not apply.
(B) A transfer station shall comply with
paragraphs (7)(B)1., 4., 6.-12., 14., 15., 17., 20., and 22.; and as climatic
and operating conditions require, the applicable provisions of paragraphs (7)
(B)2. and 3., provided that in every case, overhead protection shall be
provided. Facilities for the cleaning and sanitizing of bulk milk pick-up
tanker and milk transport tanks shall comply with paragraphs (7)(B)1., 4.,
6.-12., 14., 15., 20., and 22.; and as climatic and operating conditions
require, the applicable provisions of paragraphs (7)(B)2. and 3., provided that
in every case, overhead protection shall be provided.
1. Floors-construction. The floors of all
rooms in which milk or milk products are processed, handled, or stored, or in
which milk containers, equipment, and utensils are washed shall be constructed
of concrete or other equally impervious and easily cleaned material, and shall
be smooth, properly sloped, provided with trapped drains, and kept in good
repair. Provided that cold-storage rooms used for storing milk and milk
products need not be provided with floor drains when the floors are sloped to
drain to one (1) or more exits. Provided further that storage rooms for storing
dry ingredients, packaging materials, or both, need not be provided with drains
and the floors may be constructed of tightly joined wood.
2. Walls and ceilings-construction. Walls and
ceilings of rooms in which milk or milk products are handled, processed, or
stored, or in which milk containers, utensils, and equipment are washed, shall
be in good repair with a smooth, washable, light-colored surface.
3. Doors and windows. Effective means shall
be provided to prevent the access of flies and rodents. All openings to the
outside shall have solid doors or glazed windows which shall be closed during
dusty weather.
4. Lighting and
ventilation. All rooms in which milk or milk products are handled, processed,
or stored, in which milk containers, equipment, and utensils are washed, or
both handled and washed, shall be well lighted and well ventilated.
5. Separate rooms. There shall be separate
rooms for the pasteurizing, processing, cooling, and packaging of milk and milk
products; the cleaning of milk cans, bottles, and cases; the cleaning and
sanitizing facilities for milk tank trucks in plants receiving milk in those
tanks; and receiving cans of milk and milk products in plants receiving those
cans. Rooms in which milk or milk products are handled, processed, or stored,
or in which milk containers, utensils, and equipment are washed or stored,
shall not open directly into any stable or any room for domestic purposes. All
rooms shall be of sufficient size for their intended purposes.
6. Toilet-sewage disposal facilities. Every
milk plant shall be provided with toilet facilities conforming with the
regulations of the state of Missouri. Toilet rooms shall not open directly into
any room in which milk, milk products, or both, are processed. Toilet rooms
shall be completely enclosed and shall have tight-fitting, self-closing doors.
Dressing rooms, toilet rooms, and fixtures shall be kept in a clean condition,
in good repair, and shall be well ventilated and well lighted. Sewage and other
liquid wastes shall be disposed of in a sanitary manner.
7. Water supply. Water for milk plant
purposes shall be from a supply properly located, protected, and operated and
shall be easily accessible, adequate, and of a safe, sanitary
quality.
8. Handwashing facilities.
Convenient handwashing facilities shall be provided, including hot and cold or
warm running water, soap, and individual sanitary towels or other approved hand
drying devices. Handwashing facilities shall be kept in a clean condition and
in good repair.
9. Milk plant
cleanliness. All rooms in which milk and milk products are handled, processed,
or stored, and in which containers, utensils, or equipment are washed or
stored, shall be kept clean, neat, and free of evidence of insects and rodents.
Only equipment directly related to processing operations or to handling of
containers, utensils, and equipment shall be permitted in the pasteurizing,
processing, cooling, packaging, and bulk milk storage rooms.
10. Sanitary piping. All sanitary piping,
fittings, and connections which are exposed to milk or milk products, or from
which liquids may drip, drain, or be drawn into milk or milk products, shall
consist of smooth, impervious, corrosionresistant, nontoxic, easily cleanable
material. All piping shall be in good repair. Pasteurized milk and milk
products shall be conducted from one (1) piece of equipment to another only
through sanitary piping. Provided that cottage cheese, cheese dressings, or
cheese ingredients may be transported by other methods which protect the
product from contamination.
11.
Construction and repair of containers and equipment. All multi-use containers
and equipment with which milk or milk products come into contact shall be of
smooth, impervious, corrosion-resistant, nontoxic material, shall be
constructed for ease of cleaning, and shall be kept in good repair. All single
service containers, closures, gaskets, and other articles with which milk or
milk products come in contact shall be nontoxic and shall have been
manufactured, packaged, transported, and handled in a sanitary manner. Articles
intended for single service use shall not be reused.
12. Cleaning and sanitizing of containers and
equipment. The product-contact surfaces of all multi-use containers, utensils,
and equipment used in the transportation, processing, handling, and storage of
milk or milk products shall be effectively cleaned and shall be sanitized
before each use.
13. Storage of
cleaned containers and equipment. After cleaning, all multi-use milk or milk
product containers, utensils, and equipment shall be transported and stored to
assure complete drainage and shall be protected from contamination before
use.
14. Storage of single-service
containers, utensils, and materials. Single-service caps, cap stock, parchment
paper, containers, gaskets, and other single-service articles for use in
contact with milk and milk products shall be purchased and stored in sanitary
tubes, wrappings, or cartons, shall be kept in a clean, dry place until used,
and shall be handled in a sanitary manner.
15. Protection from contamination. Milk plant
operations, equipment, and facilities shall be located and conducted to prevent
any contamination of milk or milk products, ingredients, equipment, containers,
and utensils. All milk or milk products or ingredients which have spilled,
overflowed, or leaked shall be discarded. The processing or handling of
products other than fluid milk and milk products in the pasteurization plant
shall be performed to preclude the contamination of milk and milk products. The
storage, handling, and use of poisonous or toxic materials shall be performed
to preclude the contamination of milk and milk products, the ingredients of
milk and milk products, or the product-contact surfaces of all equipment,
containers, or utensils.
16.
Cooling of milk. All raw milk and milk products shall be maintained at
forty-five degrees Fahrenheit (45 °F) (7 °C) or less until processed.
All pasteurized milk and milk products, except those to be cultured, shall be
cooled immediately prior to filling or packaging in approved equipment to a
temperature of forty-five degrees Fahrenheit (45 °F) (7 °C) or less.
All pasteurized milk and milk products shall be stored at a temperature of
forty-five degrees Fahrenheit (45 °F) (7 °C) or less. On delivery
vehicles, the temperature of milk and milk products shall not exceed fifty
degrees Fahrenheit (50 °F) (10 °C). Every room or tank in which milk or
milk products are stored shall be equipped with an accurate
thermometer.
17. Bottling and
packaging. Bottling and packaging of milk and milk products shall be done at
the place of pasteurization in approved mechanical equipment. Provided that
cottage cheese may be transported in sealed containers in a protected, sanitary
manner from one (1) plant to another for creaming, packaging, or
both.
18. Capping. Capping or
closing of milk and milk product containers shall be done in a sanitary manner
by approved mechanical capping, closing equipment, or both. The cap or closure
shall be designed and applied in a manner that the pouring lip is protected to
at least its largest diameter and with respect to fluid product containers,
removal cannot be made without detection.
19. Personnel-cleanliness. Hands shall be
thoroughly washed before commencing plant functions and as often as may be
required to remove soil and contamination. No employee shall resume work after
visiting the toilet room without thoroughly washing his/her hands. All persons
shall wear clean outer garments while engaged in the processing,
pasteurization, handling, storage, or transportation of milk, milk products,
containers, equipment, and utensils. All persons, while engaged in the
processing of milk or milk products, shall wear adequate hair coverings and
shall not use tobacco.
20.
Vehicles. All vehicles used for transportation of pasteurized milk and milk
products shall be constructed and operated so that the milk and milk products
are maintained at forty-five degrees Fahrenheit (45 °F) (7 °C) or less,
and are protected from sun, freezing, and contamination.
21. Surroundings. Milk plant surroundings
shall be kept neat, clean, and free from conditions which might attract or
harbor flies, other insects, and rodents or which otherwise constitutes a
nuisance.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.