Connecticut Administrative Code

Regulations of Connecticut State AgenciesSec. 21a-58-2. PremisesThe building in which frozen desserts and/or frozen dessert mix are manufactured or handled, and the surroundings, shall be maintained in a clean and orderly manner, with the yards well drained, free from refuse, odo…

Regulations of Connecticut State AgenciesSec. 21a-58-20. Nonfruit water ices: identity; label statement(a) Description. Nonfruit water ice is an ice having a characteristic fruit-like flavor, but shall not contain any fruit or fruit juice. Nonfruit water ice is prepared, while st…

Regulations of Connecticut State AgenciesSec. 21a-58-21. Mellorine: identity; label statement(a) Description.(1) Mellorine is a food produced by freezing, while stirring, a pasteurized mix consisting of safe and suitable ingredients including, but not limited to, milk-derived non…

Regulations of Connecticut State AgenciesSec. 21a-58-22. Goats milk ice cream and goats milk ice milk: identity; label statement(a) Description. Goats milk ice cream is a food prepared in the same manner and from the same ingredients permitted for ice cream in Section 21a-58-15 a…

Regulations of Connecticut State AgenciesSec. 21a-58-23. Frozen yogurt: identity; label statement(a) Description. Frozen yogurt is the food which is prepared by freezing, while stirring, a pasteurized mix consisting of the ingredients permitted for ice cream in Section 21a-58-15.…

Regulations of Connecticut State AgenciesSec. 21a-58-24. Frozen lowfat or lowfat frozen yogurt: identity; label statement(a) Description. Frozen lowfat yogurt or lowfat frozen yogurt is the food which is prepared by freezing, while stirring, a pasteurized mix consisting of the in…

Regulations of Connecticut State AgenciesSec. 21a-58-25. Frozen nonfat yogurt or nonfat frozen yogurt: identity; label statement(a) Description. Frozen nonfat yogurt or nonfat frozen yogurt is the food which is prepared by freezing, while stirring, a pasteurized mix consisting of…

Regulations of Connecticut State AgenciesSec. 21a-58-26. Quiescently frozen confection: identity; label statement(a) Description. Quiescently frozen confection means the frozen product made from sweetening agents, harmless natural or artificial flavoring, water, and it may contai…

Regulations of Connecticut State AgenciesSec. 21a-58-27. Quiescently frozen dairy confection: identity; label statement(a) Description. Quiescently frozen dairy confection means the frozen product made from milk products, sweetening agents, harmless natural or artificial flavorin…

Regulations of Connecticut State AgenciesSec. 21a-58-28. Frozen dietary dairy dessert: identity; label statement(a) Description. Frozen dietary dairy dessert means a frozen dessert prepared for persons who wish to restrict their intake of ordinary sweetening ingredients. It is pr…

Regulations of Connecticut State AgenciesSec. 21a-58-29. Dietary frozen dessert or lowfat frozen dairy dessert: identity; label statement(a) Description. Dietary frozen dessert or lowfat frozen dairy dessert is the food prepared by freezing, while stirring, a pasteurized mix cons…

Regulations of Connecticut State AgenciesSec. 21a-58-3. Manufacturing and handling rooms(a) Rooms in which frozen desserts and/or frozen dessert mix are manufactured or handled shall be adequately ventilated and lighted. Walls and ceilings shall have a smooth, washable, light-col…

Regulations of Connecticut State AgenciesSec. 21a-58-30. Manufactured desserts mix: identity; label statement(a) Description. \"Manufactured desserts mix,\" whipped cream confection, or bisque tortoni means a frozen dessert made with milk products, sweetening agents, flavoring ag…

Regulations of Connecticut State AgenciesSec. 21a-58-31. Freezer made shake—freezer made milk shake: identity; label statement(a) Description. Freezer made milk shake means a pure, clean, wholesome semi-viscous drink prepared by stirring, while freezing, a pasteurized mix consist…

Regulations of Connecticut State AgenciesSec. 21a-58-32. Parevine: identity; label statement(a) Description. Parevine is the food which is prepared by freezing, while stirring, a pasteurized mix composed of: (1) One or more edible vegetable oils or fats.(2) Protein and carbohydra…

Regulations of Connecticut State AgenciesSec. 21a-58-33. Lowfat parevine: identity, label statement(a) Description. Lowfat parevine is the food which meets all of the provisions of Section 21a-58-32, except that the fat content shall not be more than 6 per cent. (b) The name of t…

Regulations of Connecticut State AgenciesSec. 21a-58-34. Lo-mel: identity; label statement(a) Description. \"Lo-mel\" means a pure, clean, wholesome semi-viscous drink prepared by stirring, while freezing, in a dispensing freezer a pasteurized mix composed of edible fats or oils …

Regulations of Connecticut State AgenciesSec. 21a-58-35. Lactose reduced ice cream; identity; label statement(a) Description. Lactose reduced ice cream is the product resulting from the treatment of ice cream, as defined in Section 21a-58-15, by the addition of safe and suitable …

Regulations of Connecticut State AgenciesSec. 21a-58-36. Lactose reduced ice milk: identity; label statement(a) Description. Lactose reduced ice milk is the product resulting from the treatment of ice milk, as defined in Section 21a-58-16, by the addition of safe and suitable enz…

Regulations of Connecticut State AgenciesSec. 21a-58-37. Frozen pudding: identity; label statement(a) Description. Frozen pudding is a product made from a pasteurized mix, intended to be eaten in the frozen state. The mix may be composed of: (1) Milk and milk products.(2) Modifie…

Regulations of Connecticut State AgenciesSec. 21a-58-38. Exceptions to pasteurization of frozen dairy dessert mix(a) Frozen desserts with additives that meet the requirements of the latest revision of the Pasteurized Milk Ordinance (PMO), as adopted by reference in section 22-133…

Regulations of Connecticut State AgenciesSec. 21a-58-4. Equipment(a) All utensils and equipment, used in the manufacturing or handling of frozen desserts and/or frozen dessert mix, shall be of a design capable of being readily taken apart for the washing of all parts with which f…

Regulations of Connecticut State AgenciesSec. 21a-58-4a. Heat treatment dispensing freezer(a) Definitions, as used in this section and section 21a-58-5: (1) \"Heat Treatment Dispensing Freezer\" means a self-contained dispensing freezer with a product reservoir that processes, fr…

Regulations of Connecticut State AgenciesSec. 21a-58-5. Manufacturing practices(a) Except as provided in subsection (e) of this section, all utensils and equipment used in the manufacturing and handling of frozen desserts or frozen dessert mix, excluding equipment cleaned in plac…

Regulations of Connecticut State AgenciesSec. 21a-58-6. Toilets and lockersAdequate toilet and locker facilities shall be provided for employees. No toilet room shall open directly into any room used for the manufacturing of frozen desserts and/or frozen dessert mix, unless the t…

Regulations of Connecticut State AgenciesSec. 21a-58-7. Health and habits of employees(a) All persons engaged in the manufacturing or handling of frozen desserts and/or frozen dessert mix shall be free from communicable disease, shall be clean of person and shall wear clean, wash…

Regulations of Connecticut State AgenciesSec. 21a-58-8. Bacterial standardNo frozen dessert shall contain more than one hundred thousand standard plate count colonies or more than ten coliform organisms per gram based on standard methods for the examination of dairy products publ…

Regulations of Connecticut State AgenciesSec. 21a-58-9. Labeling(a) When bakery products or coatings are combined with frozen desserts, as is the case with ice cream sandwiches, ice cream cake roll, coated bars, coated novelties and similar products, in addition to other labeling…

Regulations of Connecticut State AgenciesSec. 21a-61-1. DefinitionsThe following definitions shall apply in the interpretation of sections 21a-61-1 to 21a-61-8 inclusive: (1) \"Accessible\" means easily exposed for cleaning and inspection with the use of simple tools, such as tho…

Regulations of Connecticut State AgenciesSec. 21a-61-2. Frozen food: General(a) General. (1) All frozen food shall be held at an air temperature of 0°F. or lower except for defrost cycles, loading and unloading, or other temporary conditions beyond the immediate control of the pe…

Regulations of Connecticut State AgenciesSec. 21a-61-3. Construction and layout of frozen food plants(a) Coverage. (1) This section covers in general the location, construction and layout of frozen food preparation plants, including construction and design requirements to promote…

Regulations of Connecticut State AgenciesSec. 21a-61-4. Design and construction of frozen food processing equipment(a) Coverage. (1) This section applies only to equipment acquired after April 10, 1962; provided, when processing equipment constitutes an immeditate health hazard, …

Regulations of Connecticut State AgenciesSec. 21a-61-5. Operating practices for the commercial manufacturer of frozen food(a) Handling and storage of materials. (1) Foods. All food ingredients received at the plant shall be wholesome. Storage shall be in rooms completely separate…

Regulations of Connecticut State AgenciesSec. 21a-61-6. Transportation(a) Equipment. (1) Vehicles of transporation shall be equipped: (A) With a combination of insulation and mechanical refrigeration system, or other refrigeration methods or facilities, capable of maintaining an …

Regulations of Connecticut State AgenciesSec. 21a-61-7. Warehousing(a) Equipment. (1) Each warehouse shall be equipped with suitable mechanical refrigeration capacity to maintain, under extreme outside temperature and peak load conditions, an air temperature of 0°F., or lower. (2…

Regulations of Connecticut State AgenciesSec. 21a-61-8. Retail(a) Equipment. (1) Each storage facility shall be equipped with suitable mechanical refrigeration capacity to maintain, under extreme outside temperature and peak load conditions, an air temperature of 0°F., or lower. …

Regulations of Connecticut State AgenciesSec. 21a-63-1. Application for permit to sell clinical thermometers in the state of ConnecticutEach manufacturer applying for authority to sell thermometers in the state of Connecticut shall comply with the following requirements before a …

Regulations of Connecticut State AgenciesSec. 21a-63-10. MarkingsEach clinical thermometer marked by the manufacturer shall be engraved with the legible characters in the following order: Serial number or code; and manufacturer's name, initials or trade-mark. If a variety name is…

Regulations of Connecticut State AgenciesSec. 21a-63-11. Adoption of standardsStandard specification ASTM E 667-79 of the American Society of Testing and Materials, except for section 5.6, 7 and 7.1 of said specification, is adopted and herein incorporated by reference as setting…

Regulations of Connecticut State AgenciesSec. 21a-63-12. Test for entrapped gasGas in bulb. Thermometers in which inspection shows the presence of gas in the bulb shall be rejected. (Effective July 27, 1984) AUTHORITY: Conn. Gen. Stat. § 21a-63 AUTHORITY: Conn. Gen. Stat. § 21a-6…

Regulations of Connecticut State AgenciesSec. 21a-63-2. Granting of permitAfter any manufacturer of mercury-in-glass clinical thermometers has fulfilled all the requirements of section 21a-63-1, the State Commissioner of Consumer Protection shall grant a permit to such manufactur…

Regulations of Connecticut State AgenciesSec. 21a-63-3. Factory recordsEach permittee shall keep on file for at least two years complete records of each clinical thermometer which has been sold in the state of Connecticut, the record to include either a serial number or code whic…

Regulations of Connecticut State AgenciesSec. 21a-63-4. GuaranteeEach manufacturer of clinical thermometers shall furnish to the Chief of the Weights and Measures Division of the State Department of Consumer Protection, within thirty days of the date of sale, a sales record for t…

Regulations of Connecticut State AgenciesSec. 21a-63-5. Forfeiture of permit by manufacturerThe testing records of a manufacturer shall show that he has been actively engaged in the business of selling clinical thermometers for use in the state of Connecticut within the previous …

Regulations of Connecticut State AgenciesSec. 21a-63-6. Termination of permitAny permit granted under sections 21a-63-1 to 21a-63-12, inclusive, and all rights and privileges pertaining thereto, shall terminate if the holder of the permit at any time or for any cause ceases to be…

Regulations of Connecticut State AgenciesSec. 21a-63-7. Manufacturer's standards and certificatesA manufacturer holding or applying for a Connecticut permit may at any time be required to submit to the State Department of Consumer Protection for test or examination such clinical …

Regulations of Connecticut State AgenciesSec. 21a-63-8. PurposeThe purpose of this standard is to provide a specification and methods of testing clinical thermometers as a basis for certification of quality and accuracy; to assure the purchaser that the thermometer has been teste…

Regulations of Connecticut State AgenciesSec. 21a-63-9. ScopeThis standard applies to maximum self-registering mercury-in-glass thermometers of the types commonly used for measuring body temperatures. Each clinical thermometer legal for sale in Connecticut shall meet the requirem…

Regulations of Connecticut State AgenciesSec. 21a-66-1. Definitions(a) Hypodermic needles and syringes means needles, syringes and any other types of intravascular device including but not limited to indwelling catheters and introducers, except that needles which are specifically…

Regulations of Connecticut State AgenciesSec. 21a-66-2. Safety procedures concerning hypodermic needles and syringesEach health-care institution licensed pursuant to Chapter 368v of the Connecticut General Statutes, each laboratory licensed pursuant to Section 19a-30 of the Conne…