Part 2 Requirements for the Production, Processing, Manufacturing and Distribution of Milk and Milk Products

The milkhouse or room shall meet the following construction requirements: (a) A separate milkhouse of sufficient size is 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…

The milkhouse or room shall meet the following cleanliness requirements: (a) The milkroom structure, equipment and other milkroom facilities used in its operation or maintenance are clean at all times. (b) Incidental articles such as desks, refrigerators and storage cabinets may …

Toilet facilities shall meet the following standards: (a) There is at least one flush toilet connected to a public sewer system or to an individual sewage-disposal system or a chemical toilet, earth pit privy or other type of privy. Such sewerage systems shall be constructed and …

The water supply shall meet the following requirements: (a) Water for milkhouse and milking operation shall be from a supply properly located, protected and operated, and shall be easily accessible, adequate and of a safe, sanitary quality. (b) The water supply shall contain an M…

Construction of utensils and equipment shall meet the following requirements: (a) All multiuse containers, equipment and utensils which are exposed to milk or milk products, or from which liquids may drip, drain or be drawn into milk or milk products are made of smooth, imperviou…

The product contact surfaces of all multiuse containers, equipment and utensils used in the handling, storage or transportation of milk shall be cleaned after each usage. Bulk tanks and milk cans shall be clean when emptied and shall be emptied at least once every 48 hours, excep…

Utensils and equipment shall meet the following requirements for sanitization. All product-contact surfaces of multiuse containers, utensils and equipment used in the handling, storage or transportation of milk are sanitized before each usage by one of the following methods, or b…

Utensils and equipment shall meet the following storage requirements: (a) All milk containers, utensils and equipment, including milking machine vacuum hoses, are stored in the milkhouse in a sanitizing solution, or on racks, until used. Milk pipelines and pipeline milking equipm…

The following definitions shall apply to the terms used in this Part, except as set forth in section 2.29 of this Part. (a) Aseptically processed, when modifying the term milk, lowfat milk, skim milk, milk products, goat milk, goat milk products, sheep milk, sheep milk products, …

Utensils and equipment handling shall meet the following requirements: After sanitization, all containers, utensils and equipment shall be handled in such manner as to prevent contamination of any product-contact surface. (a) Sanitized product-contact surfaces, including farm coo…

Milking practices shall meet the following requirements: (a) Milking is done in a milking barn, stable or parlor. (b) Brushing is completed prior to milking. (c) Flanks, bellies, tails and udders are clipped as often as necessary to facilitate cleaning of these areas and are free…

The milking equipment cited here shall meet these requirements: (a) Milk stools are not padded and are constructed to be easily cleaned. (b) Milk stools, surcingles and antikickers are kept clean and are stored above the floor in a clean place in the milking barn, stable, parlor …

Protection from contamination requires compliance with the following: (a) Equipment and operations are so located within the milking barn and milkhouse as to prevent overcrowding and contamination of cleaned and sanitized containers, equipment and utensils by splash, condensation…

The following hand-washing facilities are required: (a) Hand-washing facilities are located in the milkhouse and in or convenient to the milking barn, stable, parlor or flush toilet. (b) Hand-washing facilities include soap or detergent, hot and cold or warm water, individual san…

All persons shall meet the following requirements: (a) Hands are washed clean and dried with an individual sanitary towel immediately before milking, before performing any milkhouse function, and immediately after the interruption of any of these activities. (b) Milkers and milk …

Milk shall be cooled in accordance with the following requirements: (a) Prepasteurized milk for Grade A use is cooled to 45°F (7°C) or less within two hours after milking; provided, that the blend temperatures of subsequent milkings shall not exceed 50°F (10°C). Prepasteurized mi…

Vehicles used to transport milk must meet the following requirements: (a) Vehicles used to transport milk from the dairy farm to the milk plant or receiving station are constructed and operated to protect their contents from sun, freezing and contamination. (b) Vehicles have bodi…

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 such vermin: (a) Surroundings are kept neat, clean and free of conditions which might harbor or be conducive to the …

The definitions in section 2.2 of this Part shall apply to all of the sections of this Part, except that the definitions set forth herein shall apply to sections 2.30 through 2.65 of this Part and shall supersede the definitions for the same words set forth in section 2.2 of this…

Every person who operates a transfer station, receiving station, bulk tank unit or milk plant (other than a plant at which melloream or frozen desserts are manufactured) in the State shall hold a general permit issued by the commissioner. A general permit holder, a person holding…

(1) The floors of all rooms in which milk is handled, processed or stored, or in which milk containers or utensils are washed shall be constructed of good quality concrete, or equally impervious tile or brick laid closely with impervious joint material, or metal surfacing with im…

(a) All openings to the outer air are effectively protected by: (1) screening; (2) effective electric screen panels; (3) fans or air curtains which provide sufficient air velocity so as to prevent the entrance of flies; (4) properly constructed flaps where it is impractical to us…

(a) Adequate lighting in hand-washing areas, dressing and locker rooms, toilet rooms, and all areas where food is manufactured, processed, packed, or held, and where equipment or utensils are cleaned, shall be provided. (b) Adequate ventilation or control equipment to minimize du…

(a) Pasteurizing, processing, cooling and packaging are conducted in a single room(s), but not in the same room(s) used for the cleaning of milk cans, bottles and cases, or the unloading and/or cleaning and sanitizing of milk tank trucks; provided, that in a receiving station, co…

(a) Each milk plant must provide employees with adequate, readily accessible toilet facilities. Toilet facilities shall be kept clean and shall not be a potential source of contamination of food, food-contact surfaces, or food-packaging materials. (b) Toilet rooms do not open dir…

(a) Water for milk plant purposes shall be adequate for the operations intended and from an adequate supply, properly located, protected and operated. Any water that contacts food, food-contact surfaces, or food-packaging materials shall be easily accessible and of a safe and san…

(a) Hand-washing facilities shall be provided that are conveniently located and are designed to ensure that an employee's hands are not a source of contamination of food, food-contact surfaces, or food-packaging materials. Adequate hot and cold and/or warm running water, and soap…

(a) The milk plant, and all fixtures and structures therein, shall be maintained in a clean and sanitary condition and kept in repair adequate to prevent food from becoming adulterated. (b) Only equipment directly related to processing operations or the handling of containers, ut…

(a) 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 products, consist of smooth, impervious, corrosion-resistant, nontoxic, easily cleanable material. (b) All sanitary piping, co…

(a) All multiuse containers and equipment used in manufacturing, processing, packing, or holding of milk or milk products shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be adequately maintained to protect against allergen cross-…

(a) A general permit holder who processes or manufacturers milk, lowfat milk, skim milk, milk products, goat milk, goat milk products, sheep milk or sheep milk products shall ensure that such foods are packaged and labeled in compliance with the applicable provisions of Parts 17,…

(1) All food-contact surfaces, including utensils and food-contact surfaces of equipment, shall be cleaned as frequently as necessary to protect against allergen cross-contact and against contamination of food. All multiuse containers and utensils shall be thoroughly cleaned afte…

(a) All multiuse containers, equipment and utensils, after cleaning, shall be transported and/or stored on racks or in clean cases elevated above the floor. Containers shall be stored inverted on racks or in cases constructed of relatively nonabsorbent, corrosion-resistant, nonto…

(a) Single-service caps, cap stock, parchment paper, containers, gaskets and other single-service articles shall be: (1) purchased and stored in sanitary tubes, wrappings or cartons; (2) kept in a clean, dry place until used; and (3) handled in a sanitary manner. Single-service a…

(a) The milk plant shall operate in a manner to facilitate maintenance and sanitary operations for food-production purposes (i.e., manufacturing, processing, packing, and holding). The milk plant shall: (1) provide adequate space for placement of equipment and storage of material…

(a) Pasteurization shall be performed as follows: Every particle of prepasteurized milk, milk, lowfat milk, skim milk, milk product, goat milk, goat milk product, sheep milk, sheep milk product, melloream and frozen dessert mix, with the exception of water ice mix and flavoring a…

(a) All indicating and recording thermometers used in connection with the batch pasteurization of milk or milk products shall comply with the applicable specifications set forth in Appendix 3 of this Title. Specifications for test thermometers and other test equipment appear in A…

All indicating thermometers and recorder/controller instruments and devices used in connection with the high-temperature-short-time, continuous-flow pasteurization of milk or milk products shall comply with the applicable specifications set forth in Appendix 3 of this Title. Each…

Pasteurizers employing milk-to-milk regenerative heating with both sides closed to the atmosphere shall comply with the following or equally satisfactory specifications: (1) Regenerators shall be constructed, installed and operated so that pasteurized milk in the regenerator will…

All temperature recording charts shall be preserved for a period of three months. The use of such charts shall not exceed the time limit for which they are designed. Overlapping of recorded data shall be a violation of this item. The following information shall be entered on the …

(a) All raw milk and milk products are maintained at 45°F (7°C) or less until processed. (b) All pasteurized milk and milk products, except those to be cultured, are cooled immediately in approved equipment prior to filling and packaging to a temperature of 45°F (7°C) or less. Al…

The general permit holder who controls the assembly of the milk shall ensure that all dairy farms from which prepasteurized milk is received are inspected or reinspected: (a) at least once every six months. Ten percent of all inspections done in a six month period shall be conduc…

(a) All milk and milk products, including concentrated milk and milk products, are bottled and packaged at the plant where final pasteurization is performed, provided that this requirement shall not apply to frozen desserts. Such bottling and packaging shall be done without undue…

(a) capping or closing of milk and milk product containers is done in a sanitary manner using approved mechanical capping/closing equipment. The term approved mechanical capping and/or closing equipment shall not exclude manually operated machinery. Hand-capping shall be prohibit…

All persons working in direct contact with food, food-contact surfaces, and food-packaging materials must conform to hygienic practices while on duty to the extent necessary to protect against allergen cross-contact and against contamination of food. The methods for maintaining c…

(a) 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 45°F (7°C) or less, and are protected from sun, from freezing and from contamination. (b) This item is deemed to b…

(a) The grounds about a milk plant under the control of the operator shall be kept in a condition that will protect against the contamination of food. The methods for adequate maintenance of grounds shall include: (1) properly storing equipment, removing litter and waste, and cut…