TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.100 MEANING OF WORDS
Section 785.100 Meaning of
Words
Words used in the singular form
shall be deemed to impart the plural, and vice versa, as the case may demand.
 | TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.110 DEFINITIONS
Section 785.110 Definitions
"Act" means the Illinois Food, Drug and Cosmetic Act. (Ill.
Rev. Stat. 1991, ch. 56½, pars. 501 et seq.) [410 ILCS 620]
"Acceptable Milk" means milk that qualifies under Section
785.210 as to sight and odor and that is classified No. 1 or No. 2 for sediment
content Section 785.220 and No. 1 or No. 2 for bacterial estimate Section
785.230.
"Atmosphere Relatively Free from Mold" means no more than 10
mold colonies per cubic foot of air as determined in Standard Methods.
"Bulk Milk Pick-up Tanker" means a vehicle, including the
truck, tank and those appurtenances necessary for its use, used by a milk
hauler to transport bulk raw milk from a dairy farm for manufacturing purposes.
"C-I-P or Cleaned-In-Place" means the procedure by which
sanitary pipelines or pieces of dairy equipment are mechanically cleaned in
place by circulation.
"Dairy Farm or Farm" means a place or premise where one or more
milking cows or goats are kept, a part or all of the milk produced thereon
being delivered, sold, or offered for sale to a plant for manufacturing
purposes.
"Dairy Plant or Plant" means any place, premise, or
establishment where milk or dairy products are received or handled for
processing or manufacturing and/or prepared for distribution. When
"plant" is used in connection with the production, transportation,
grading, or use of milk, it means any plant that handles or purchases milk for
manufacturing purposes; when used in connection with requirements for plants or
licensing of plants, it means only those plants that manufacture dairy
products.
"Dairy Products" means evaporated milk, condensed skim milk,
condensed milk, concentrate milk, nonfat dry milk, dry milk, dry cream, dry
whey, dry buttermilk, butter, buttermilk, cheese, cheese products, ice cream,
ice milk, sherbet, frozen dessert, dairy confections, or novelties, related
dairy products (products with butter fat or milk solids substitutions or milk
and dairy product imitations) and other such dairy products for human
consumption not regulated under 77 Ill. Adm. Code 775. All dairy products
shall meet the applicable definitions and standards of identity as promulgated
under the Federal Food Drug, and Cosmetic Act and published in Chapter 1, Title
21 of the Code of Federal Regulations.
"Department" means the Illinois Department of Public Health.
"Drug" means: articles recognized in the official United States
Pharmocopeia, official Homeopathic Pharmacopeia of the United States, or
official National Formulary, or any supplement to any of them; articles
intended for use in the diagnosis, cure, mitigation, treatment, or prevention
of disease in man or other animals; articles (other than food) intended to
affect the structure or any function of the body of man or other animals; and
articles intended for use as a component of any article specified in this
definition; however, drugs do not include devices or their components, parts or
accessories.
"Excluded Milk" means all of a producer's milk excluded from
the market by the provisions of Section 785.260.
"Farm Licensing" means licensing by the Department that a
producer's herd, milking facility and housing, milking procedure, cooling,
milkhouse or milkroom, utensils and equipment and water supply have been found
to meet the requirements of Subpart C of this Part for the production of milk
to be used for manufacturing purposes.
"Field Representative" means a person qualified and trained in
the sanitary methods of production and handling of milk as set forth herein,
and generally employed by a processing or manufacturing plant for the purpose
of doing quality control work.
"Inspector" means a qualified, trained person employed by the
Illinois Department of Public Health to perform dairy farm or plant
inspections, raw milk grading, and sampling processed dairy products.
"Laboratory" means the official laboratory operated by the Department
and State approved laboratories authorized to do official work by the
Department, or a milk industry laboratory designated by the Department for the
examination of dairy farm producers samples of raw milk for processing and
commingled milk tank truck samples of raw milk for drug, pesticide, herbicide,
and mycotoxin residues and bacterial tests.
"License" means a license issued under the Act by the Illinois
Department of Public Health.
"Milk": Milk is the lacteal secretion, free from colostrum,
obtained by the complete milking of one or more healthy cows. Goat milk is the
lacteal secretion, free from colostrum, obtained by the complete milking of one
or more healthy goats. Goat milk shall only be used to manufacture dairy
products when legally provided for in the Code of Federal Regulations Title 21,
traditional products using common or usual names. The word "milk"
used herein includes only milk for manufacturing purposes.
"Milk for Manufacturing Purposes" means milk produced for
processing and manufacturing into products for human consumption but not
subject to Grade A requirements.
"Milk Hauler-Sampler" means a person licensed by the Department
as described in Section 785.1170(b) who is qualified and trained for the
grading and sampling of raw milk in accordance with the quality standards and
procedures of Subparts B and K.
"Official Methods" means 15th edition of Official
Methods of Analysis of the Association of Official Analytical Chemists, a
publication of the Association of Official Analytical Chemists, Box 540,
Benjamin Franklin Station, Washington, DC.
"Probational Milk" means milk classified No. 3 for sediment
content Section 785.220 or milk classified "Undergrade" for bacterial
estimate Section 785.230 that may be accepted by plants for specific time
periods.
"Producer" means the person or persons who exercise control
over the production of the milk delivered to a processing plant or receiving
station and those who receive payment for this product. A "new
producer" is one who has only recently started producing milk for the
market. A "transfer producer" is one who has been shipping milk to
one plant and transfers his shipments to another plant.
"Quality Assurance Program" means the Milk and Dairy Beef
Quality Assurance Program, Boeckman, Steve and Carlson, Keith R.,
Agri-Education Inc., Stratford, Iowa 50249 or equivalent as determined by the
Department.
"Reciprocity" means milk, cream, and dairy products from
outside the State of Illinois may be sold in the State of Illinois upon
certification from the state of origin in which the product is produced,
processed, packaged, and stored under regulations which are equivalent to the
rules of this Part and provided further that the governmental unit concerned
accepts Illinois dairy products on a reciprocity basis.
"Reject Milk" means milk that does not qualify under Section
785.210 as to sight and odor, or that is classified No. 4 for sediment content
Section 785.220, which is rejected by the plant by the provisions of Section
785.240.
"Sanitary conditions" and "sanitary manner" means
under circumstances or prepared in such a manner as to be clean and free from
contamination.
"Sanitizing Treatment" means application of any effective
method or sanitizing agent to a clean surface for the destruction of pathogens
and other organisms. The sanitizing agents used shall comply with the Federal
Food, Drug, and Cosmetic Act 40 C.F.R. Parts 150-189, Section
162.3(ff)(2)(i)(B).
"Standard Methods" means the 15th Edition of
Standard Methods for the Examination of Dairy Products, a publication of the
American Public Health Association, 1015 – 15th, N.W., Washington,
D.C. 20036.
"Violative drug residue" means a drug residue at or above the
tolerance level set forth in 21 CFR 556 (1991) and/or safe levels as
established by the federal Food and Drug Administrative for drugs for which
tolerance levels have not been set.
"3-A Sanitary Standards" means the standards for dairy
equipment formulated by the 3-A Sanitary Standards Committees representing the
International Association of Milk, Food and Environmental Sanitarians, the U.S.
Public Health Service, and the Dairy Industry Committee. Published by the
International Association of Milk, Food and Environmental Sanitarians, Box 701
Ames, Iowa 50010.
(Source: Amended at 17 Ill. Reg. 14027, effective August 15, 1993)
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.120 INCORPORATED MATERIALS
Section 785.120 Incorporated
Materials
a) The following materials are incorporated or referenced in this
Part:
1) The Standard Methods for the Examination of Dairy Products, 15th
Edition, 1985 American Public Health Association, 1015 – 15th
Street, N.W., Washington, D.C. 20036). (See Section 785.110)
2) Official Methods of Analyses of the Association of Official
Analytical Chemists (15th Edition 1990, Association of Official Analytical
Chemists, P.O. Box 540, Ben Franklin Station, Washington, D.C. 20044). (See
Section 785.110)
3) Illinois Plumbing Code – 77 Ill. Adm. Code 890 (See Section
785.405 – 785.410)
4) Illinois Pesticide Act of 1979 – (See Ill. Rev. Stat. 1991,
ch. 5, pars. 801 et seq. [415 ILCS 60] and 8 Ill. Adm. Code 250). (See Section
785.405 – 785.920)
5) Standards for Approval of Milk Laboratories – 77 Ill. Adm.
Code 463. (See Section 785.230 – 785.405)
6) Rules for Drinking Water Systems – 77 Ill. Adm. Code 900. (See
Section 785.360, 785.370, and 785.410)
7) Illinois Bovine Tuberculosis Eradication Act (Ill. Rev. Stat.
1991, ch. 8, par. 87 et seq.) [510 ILCS 35], Bovine Brucellosis Eradication Act
(Ill. Rev. Stat. 1991, ch. 8, par. 134 et seq.) [510 ILCS 30]. (See Section
785.300)
8) Illinois Food, Drug and Cosmetic Act (Ill. Rev. Stat. 1991,
ch. 56½, pars. 501 et seq.) [410 ILCS 620]. (See Section 785.445)
9) Section 10-65 of the Illinois Administrative Procedure Act
(Ill. Rev. Stat. 1991, ch. 127, par. 1010-65) [5 ILCS 100/10-65]. (See Section
785.1170)
10) Producing Culinary Steam for Processing Milk and Milk
Products (Published by the National Association of Dairy Equipment
Manufacturers, Washington D.C. April 1963). (See Section 785.410)
11) 7 CFR 58, Subpart T. (See Section 785.220)
12) 21 CFR 133, 135, 173, 193 and 556. (See Section 785.110,
785.290, 785.300, 785.410, 785.415 and 785.440)
13) 40 CFR 163. (See Section 785.110)
14) Illinois Food Service Sanitation Code (77 Ill. Adm. Code
750). (See Section 785.970)
15) The Veterinary Medicine and Surgery Practice Act of 1983
(Ill. Rev. Stat. 1991, ch. 111, pars. 7001 et seq.) [225 ILCS 115]
b) All incorporation by reference refers to the materials on the
date specified and do not include any additions or deletions subsequent to the
date specified.
c) All citations to federal regulations in this Part concern the
specified regulation in the 1991 Code of Federal Regulations, unless another
date is specified.
d) Copies of all incorporated materials are available for
inspection and copying by the public at the Department's Central Office,
Division of Food, Drugs and Dairies (525 West Jefferson, Springfield, Illinois
62761).
(Source: Amended at 17 Ill. Reg. 14027, effective August 15, 1993)
SUBPART B: ILLINOIS QUALITY REQUIREMENTS FOR MILK FOR MANUFACTURING PURPOSES
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.200 BASIS
Section 785.200 Basis
Raw milk for manufacturing
purposes from all individual producers shall be based on the following:
organoleptic examination (appearance and odor), quality control tests for
sediment content, bacterial estimate, somatic cell count, and drugs.
(Source: Amended at 17 Ill. Reg. 14027, effective August 15, 1993)
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.210 APPEARANCE AND ODOR
Section 785.210 Appearance
and Odor
The appearance of acceptable raw
milk shall be normal and free of sediment when examined visually or by test
procedure. It shall not show any abnormal condition (including, but not
limited to curdled, ropy, bloody or mastitic condition), as indicated by sight
or other test procedures. The milk shall be free from objectionable feed and
other off-odors.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.220 SEDIMENT CONTENT CLASSIFICATION
Section 785.220 Sediment
Content Classification
Milk in farm bulk tanks shall be
classified for sediment content as noted in Table 220.
TABLE
220
ILLINOIS
SEDIMENT STANDARD
|
Sediment-content
classification
|
|
No. 1
|
(acceptable).......................................................
|
Not to exceed 0.50 mg. or
equivalent.
|
|
|
|
|
|
No. 2
|
(acceptable).......................................................
|
Not to exceed 1.50 mg. or
equivalent.
|
|
|
|
|
|
No. 3
|
(probational)......................................................
|
Not to exceed 2.50 mg. or
equivalent.
|
|
|
|
|
|
No. 4
|
(reject)...............................................................
|
Over 2.50 mg. or equivalent.
|
a) Method of Testing: Methods for determining sediment content
of milk shall be those described in the 15th edition of Standard Methods for
the Examination of Dairy Products. Sediment content shall be based on
comparison with applicable charts of the United States Department of
Agriculture Sediment Standard for Milk and Milk Products (7 C.F.R. Part 58,
Subpart T).
b) Frequency of Tests: At least once each month at irregular
intervals, the milk from each producer's farm bulk tank or tanks shall be
tested for sediment content and the results forwarded to the Department within
15 days from the date of test.
c) Acceptance or Rejection of Milk: When the milk of any
producer has been tested and the sediment disc is graded number 4 the milk
shall be rejected, and no further milk of that producer shall be picked up,
accepted, or delivered until the sediment test discloses a sediment disc grade
of number of 3 or better. Whenever milk has been tested and the sediment disc
graded number 3 the Department shall notify the producer that the milk is of
borderline quality and that if any subsequent test discloses a sediment disc
grade of number 4, the milk will be rejected.
d) Retests: On test of the next shipment, milk classified as No.
1, No. 2 or No. 3, may be accepted, but No. 4 milk shall be rejected. Retests
of bulk milk classified as No. 4 shall be made at the farm before pickup. The
producers of No. 3 and No. 4 milk shall be notified, furnished sediment discs
and the next shipment tested. This procedure of retesting successive shipments
and accepting probational (No. 3) milk and rejecting No. 4 milk may be
continued for not to exceed 10 calendar days. If at the end of this time all
of the producer's milk does not meet the acceptable sediment content classification
(No. 1 or No. 2) it shall be excluded from the market.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.230 BACTERIAL ESTIMATE CLASSIFICATION
Section 785.230 Bacterial
Estimate Classification
Milk shall be classified for
bacterial estimate as follows by one of the methods listed in Table 230:
TABLE
230
|
Bacterial Estimate
Classification
|
Direct Microscopic Count
Standard Plate Count,
or Plate Loop Count.
|
|
No. 1
|
Not over 200,000 per ml
|
|
No. 2
|
Not over 1,000,000 per ml
|
|
Under
Grade
|
Over 1,000,000 per ml
|
a) Method of Testing: Methods for determining the bacterial
estimate of milk shall be those described in the 15th edition of Standard
Methods for the Examination of Dairy Products. Samples shall be analyzed at an
official State laboratory or at a laboratory approved by the Department. (See
77 Ill. Adm. Code 463)
b) Frequency of Tests: At least once a month at irregular
intervals, a mixed sample of each producer's milk shall be tested and results
submitted to the Department.
c) Acceptance of Milk: If the sample of milk is classified as
No. 1 or No. 2, the producer's milk shall be accepted without qualification.
If the sample is classified as "Undergrade" (probational) the
producer's milk shall be accepted for a temporary period of 4 weeks. The
producer of "Undergrade" milk shall be notified by the Department.
d) Retests: Additional samples shall be tested and classified at
least weekly. The producer and the Department will be notified of the results.
This procedure of testing at least weekly and accepting "Undergrade"
milk shall be continued for a time period not exceeding 4 weeks. If at the end
of this time the producer's milk does not meet the acceptable bacterial
estimate requirements (No. 1 or No. 2), it shall be excluded from market by
notification from the Department in writing. If the first or second weekly
tests are acceptable, routine monthly testing may begin.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.240 REJECTED MILK
Section 785.240 Rejected
Milk
a) A plant shall reject specific milk from a producer if it fails
to meet the requirements for sight and odor (Section 785.210), or if it is
classified No. 4 for sediment content, or if it fails to meet the provisions of
Section 785.290.
b) All reject milk shall be identified with a reject tag.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.250 EXCLUDED MILK
Section 785.250 Excluded
Milk
A plant shall not accept milk
from a producer for use in products:
a) If a new producer's milk does not meet the requirements for
acceptable milk (Section 785.220 and 785.230) or;
b) If the milk has been in a probational (No. 3) sediment content
classification for more than 10 calendar days (Section 785.220); or
c) If the milk has been classified "Undergrade" for
bacterial estimate for more than 4 successive weeks and has been notified by
the Department (Section 785.230).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.260 QUALITY TESTING OF MILK FROM NEW PRODUCERS
Section 785.260 Quality
Testing of Milk from New Producers
An examination shall be made by
the laboratory on the first shipment of milk from producers shipping milk to a
plant for the first time or after 60 days of nonshipment. The milk shall meet
the requirements for "acceptable milk". (See Section 785.220 and 785.230).
Thereafter, the milk shall be tested in accordance with 785.210, 785.220 and
785.230.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.270 RECORD OF TESTS
Section 785.270 Record of
Tests
Accurate records, listing the
results of quality tests of each producer, shall be kept on file at the
receiving plant where performed and shall be submitted to the Department not
later than 15 days after the tests are conducted.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.280 FIELD SERVICE
Section 785.280 Field
Service
A representative of the plant
shall arrange to visit each producer shipping milk which does not meet the
requirements for acceptable milk, for the purpose of inspecting the equipment,
utensils, and facilities at the farm and to offer assistance for improvements
in the quality of the milk. A representative of the plant shall visit each
producer as often as practicable to assist in and encourage the production of
high quality milk.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.290 ABNORMAL MILK
Section 785.290 Abnormal
Milk
a) Mastitic Milk
1) A laboratory examination for the presence of somatic cells
shall be made on all producers' milk at least 4 times in each 6-month period at
irregular intervals. Samples shall be analyzed at an official laboratory or at
a laboratory approved by the Department.
2) Confirmatory testing will be done on milk when a herd milk
sample exceeds any of the following screening test results:
A) California Mastitis Test - Weak positive (CMT 1+).
B) Modified Whiteside Test − Positive (1+).
C) Wisconsin Mastitis Test − WMT value of 18 mm.
3) A confirmatory test for somatic cell count shall be made on
that sample using any of the following methods:
A) Direct Microscopic Somatic Cell Count (Single Strip Procedure).
Pyronin Y - methyl green stain shall be used for goat's milk.
B) Electronic Somatic Cell Count.
C) Optical Somatic Cell Count.
D) Membrane Filter DNA Somatic Cell Count - The results of the
confirmatory test shall be the official result.
4) Whenever the confirmatory somatic cell count indicates the
presence of more than 750,000 somatic cells per ml, the following procedures
shall be applied:
A) The producer shall be notified in writing by the milk plant
with a warning of the excessive somatic cell count.
B) Whenever records reveal two of the last four consecutive
somatic cell counts exceed 750,000 per ml, the Department shall send a written
notice to the producer. This notice shall be in effect so long as two of the
last four consecutive samples exceed 750,000 per ml.
5) A third milk sample shall be taken after a lapse of 3 days and
within 21 days. If this sample also indicates a high somatic cell count, the
producer's milk shall be rejected until compliance is obtained. A temporary
license shall be approved by the Department whenever an additional sample of
herd milk is tested and found to conform to requirements. The producer shall
be fully reinstated when three out of four consecutive tests have counts of
750,000 or less somatic cells per ml. The samples shall be taken at a rate of
not more than two per week on separate days within a 3-week period.
b) Drugs
1) At least four times in 6 months, at irregular intervals, a
separate or commingled sample of each producer's milk shall be tested for drug
residues. Whenever a producer's milk shows a violative drug residue, this milk
shall be removed from all markets and the Department immediately notified by
the industry certified laboratory. The producer's license shall not be
reinstated until provisions of Section 785.1220 (Drug Residue Monitoring and
Farm Surveillance) are met.
2) All bulk milk pick-up tankers or milk received directly from
the farm bulk tank shall be sampled and tested in accordance with Section
785.1220. Methods that have been evaluated by Association of Official
Analytical Chemists (AOAC) and recommended by the Food and Drug Administration
at currently referenced levels shall be used for regulatory action for each
drug of concern. FDA shall review the AOAC evaluations for each test kit and
make a determination as to the acceptability of the use of the method.
Regulatory action shall be taken on all violative results (see Section
785.1220). A result shall be considered violative if it has been obtained by
using a method that has been evaluated and deemed acceptable by FDA at levels
established in memoranda transmitted periodically by FDA as required by Section
785.1220(c) and the test completed by a qualified individual as approved by the
Department.
c) Radionuclides
When notified by Illinois Department of Nuclear Safety,
composite milk samples shall be collected from selected areas and tested for
biologically significant radionuclides.
d) Pesticides and Herbicides
Composite milk samples shall be tested for pesticides and
herbicides at a frequency of once every six months, which the Department
determines to be adequate to protect the consumer. If a sample exceeds
established Food and Drug Administration limits (21 CFR 193 and 40 CFR 180),
procedures set forth in Section 785.1210 shall be followed.
e) Added Water
The presence of added water in raw or pasteurized milk
constitutes adulteration. The presence of added water is indicated by a milk
cryoscope reading of -.524 Hortvet or -.507 Centigrade or higher when tested.
After two occurrences of adulterated milk within a six-month period, the plant
or producer will be required to show cause and reason for the addition of
water. After a third occurrence, the Department will institute administrative
proceedings to revoke the plant or producer's permit.
f) Farm Milk Collection
Milk from producers shall be collected at intervals not
exceeding four calendar days except in emergency situations where roads are
impassible, in which delivery time may be extended an additional day. Milk
determined to contain over 200,000 bacteria per ml shall be collected every two
calendar days. It is the duty of the dairy plant to notify bulk milk
hauler-samplers whenever a maximum two day pick-up and delivery is required.
(Source: Amended at 25 Ill. Reg. 12634, effective September 25, 2001)
SUBPART C: REQUIREMENTS FOR FARMS PRODUCING MILK FOR MANUFACTURING
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.300 HEALTH OF HERD
Section 785.300 Health of
Herd
a) General Health: All animals in the herd shall be maintained
in a healthy condition, and shall be properly fed and kept.
b) Tuberculin Test: Cows shall be located in a Modified
Accredited Area, Accredited Free State, or an Accredited Free Herd as determined
by the U.S. Department of Agriculture (USDA). Goats shall be located in States
meeting the current USDA Uniform Methods and Rules – Tuberculosis Eradication
for domestic bovine, or an Accredited Free Goat Herd. If the animals are not
located in such areas, they shall be tested annually under the jurisdiction of
the foresaid program. All additions to the herd shall be from an area or from
herds meeting those same requirements. (See Ill. Rev. Stat. 1991, ch. 8, par.
87 et seq. [510 ILCS 35].)
c) Brucellosis Test: The cows shall be located in States meeting
class B status, or Certified-Free Herds, or milk ring test program, or blood
testing program of the current USDA Brucellosis Eradication Uniform Methods and
Rules. All additions to the herd shall be from a State or from herds meeting
these same requirements. (See Ill. Rev. Stat. 1991, ch. 8, par. 134 et seq.
[510 ILCS 30].)
d) Abnormal Milk: Milk from cows known to be infected with
mastitis or milk containing violative drug residue(s), or milk containing
pesticides or other chemical residues exceeding the Department limits shall not
be sold or offered for sale for human food (21 CFR 193 and 40 CFR 180). The
milk shall be disposed of in a manner approved by the Department.
(Source: Amended at 17 Ill. Reg. 14027, effective August 15, 1993)
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.310 MILKING FACILITY AND HOUSING
Section 785.310 Milking
Facility and Housing
a) A milking barn or milking parlor of adequate size and
arrangement shall be provided to permit sanitary milking operations in
accordance with this Part. It shall be well lighted and ventilated, and the
floors and gutters in the milking area shall be constructed of concrete or
other material that can be kept clean and is washable. The facility shall be
kept clean, the manure removed daily and stored to prevent access of cows to
accumulation thereof; and no swine or fowl shall be permitted in any part of the
milking area.
b) If milk is exposed during straining or transferring in the
milking areas it shall be protected from falling particles from areas above
milk facility.
c) The yard or loafing area shall be of ample size to prevent
overcrowding, shall be drained to prevent forming of standing water pools,
insofar as practicable, and shall be kept clean.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.320 MILKING PROCEDURE
Section 785.320 Milking
Procedure
a) The udders and flanks of all milking cows shall be kept
clean. The udders and teats shall be washed or piped immediately before
milking with a clean, damp cloth or paper towel moistened with a sanitizing
solution and wiped dry, or by any other sanitary method.
b) The milker's outer clothing shall be clean and his hands clean
and dry. No person with an infected cut or open sores on their hands or arms
shall milk cows, or handle milk or milk containers, utensils or equipment.
c) Cows which secrete abnormal milk shall be milked last or with
separate equipment. This milk shall be excluded from the supply as required in
Section 785.300(d).
d) Milk stools, surcingles and antikickers shall be kept clean
and properly stored. Dusting operations shall not be conducted immediately
before or during milking. Strong flavored feeds should only be fed after
milking.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.330 COOLING
Section 785.330 Cooling
Raw milk in farm bulk tanks
shall be cooled to 45º F or less within two hours after milking; provided that
the blend temperature after the first milking and subsequent milkings does not
exceed 50º F.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.340 MILKHOUSE OR MILKROOM
Section 785.340 Milkhouse or
Milkroom
a) A milkhouse or milkroom conveniently located and properly
constructed, lighted, and ventilated shall be provided for handling and cooling
milk and for washing, handling, and storing the utensils and equipment. Other
products shall not be handled in the milkroom which would be likely to
contaminate milk, or otherwise create a public health hazard (such as gasoline,
pesticides, liquid chemicals).
b) It shall be equipped with wash and rinse vat, utensil rack,
milk cooling facilities and have an adequate supply of hot water available for
cleaning milking equipment. If a part of the barn or other building, it shall
be partitioned and sealed to prevent the entrance of dust, flies, or other
contamination. Concentrates and feed, if stored in the building, shall be kept
in a tightly covered box or bin. The floor of the building shall be of
concrete or other clean/washable material and graded to provide drainage. The
walls and ceilings shall be constructed of smooth easily cleaned material. All
outside doors shall open outward and be self-closing, unless they are provided
with tight-fitting screens doors that open outward or unless other means are
provided to prevent the entrance of flies.
c) The farm bulk tank shall be located in the milkhouse or
milkroom with access to all areas for cleaning and servicing. It shall not be
located over a floor drain or under a ventilator. Lighting fixtures shall not
be located directly over bulk tank openings.
d) A small platform or slab constructed of concrete or other
clean/washable material shall be provided outside the milkhouse, properly
centered under a hose port opening in the wall for milkhouse connections. The
opening shall be fitted with a tight, self-closing door. The truck approach to
the milkhouse or milkroom shall be properly graded and surfaced to prevent mud
or pooling of water at point of loading.
e) The milkhouse or milkroom and appurtenances shall be kept
clean and free of trash, animals, and fowl. Pesticides shall not be stored in
this room and when used shall be used in accordance with label instructions so
as to prevent contamination of the milk.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.350 UTENSILS AND EQUIPMENT
Section 785.350 Utensils and
Equipment
a) Utensils, milking machines (including pipeline systems), and
other equipment used in the handling of milk shall be maintained in good
conditions, shall be free from rust, open seams, milkstone, or any unsanitary
condition and shall be washed, rinsed, and drained after each milking, stored
on racks, and sanitized immediately before use with at least 50 p.p.m. chlorine
solution or its equivalent (such as 100 p.p.m. acid anionics, 50 p.p.m.
quaternary ammonium compounds or 25 p.p.m. iodophors). All new utensils and
equipment shall comply with applicable 3-A Sanitary Standards.
b) Farm bulk tanks shall meet 3−A Sanitary Standards for
construction at the time of installation and shall be installed in accordance
with Section 785.1190(d).
c) Single service articles shall be stored in a covered container
and shall not be reused.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.355 PROTECTION FROM CONTAMINATION
Section 785.355 Protection
from Contamination
a) Equipment used to administer drugs and medicines shall not be
cleaned in the wash vats and shall be stored so as not to contaminate the milk
or milk contact surfaces of equipment.
b) Drugs and medicines shall be stored in such a manner that they
cannot contaminate the milk or milk product contact surface of the equipment,
containers or utensils. Such products shall be properly labeled to include:
1) The name and address of the manufacturer or distributor (for
O.T.C. drugs and medicines), or veterinary practitioner dispensing the product
(for Rx and Extra-Label use drugs and medicines);
2) Directions for use, and prescribed withholding times;
3) Cautionary statements, if needed; and
4) Active ingredient(s) in the drug product.
c) Unapproved and/or improperly labeled drugs and medicines shall
not be used to treat dairy animals and shall not be stored in the milkhouse,
milking barn, stable or parlor. Drugs and medicines intended for treatment of
non-lactating dairy animals shall be segregated from those drugs and medicines
used for lactating animals. (Separate shelves in cabinets, refrigerators, or
other storage facilities satisfy this item.)
d) Topical antiseptics, wound dressings (unless intended for
direct injection into the teat), vaccines and other biologics, and dosage form
vitamins and/or mineral products are exempt from labeling and storage
requirements except when it is determined that they are stored in such a manner
that they may contaminate the milk or milk product surfaces of containers or
utensils.
(Source: Added at 17 Ill. Reg. 14027, effective August 15, 1993)
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.360 WATER SUPPLY
Section 785.360 Water Supply
The dairy farm water supply
shall be properly located, constructed, and operated, and shall be easily
accessible, ample, and of safe, sanitary quality for the cleaning of dairy
utensils and equipment. The water supply shall come from a source which is approved
by the Department ( 77 Ill. Adm. Code 900), sampled once every three years and
the laboratory report kept on file at the dairy plant.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.370 SEWAGE DISPOSAL
Section 785.370 Sewage
Disposal
House, milkhouse or milkroom and
toilet wastes shall be disposed of in a manner that will not pollute the soil
surface, contaminate any water supply, or be exposed to insects (77 Ill. Adm.
Code 905).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.380 QUALIFICATIONS FOR FARM LICENSING
Section 785.380
Qualifications for Farm Licensing
Farm licensing requires
satisfactory compliance with the requirements in Subpart C.
SUBPART D: REQUIREMENTS FOR LICENSED DAIRY PLANTS
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.400 GENERAL REQUIREMENTS
Section 785.400 General
Requirements
a) Premises: The premises shall be kept in a clean and orderly
condition, and shall be free from strong or foul odors, or smoke. Construction
and maintenance of driveways and adjacent plant traffic areas shall be of
concrete, asphalt, or similar material to keep dust and mud to a minimum.
b) Surroundings: The adjacent surroundings shall be free from
refuse, rubbish, and waste materials to prevent harborage of rodents, insects,
and other vermin.
c) Drainage: A suitable drainage system shall be provided which
will allow rapid drainage of all water from plant buildings and driveways,
including surface water around the plant and on the premises, and all such
water shall be disposed of in such a manner as to prevent a nuisance or health
hazard (Ill. Rev. Stat. 1985, ch. 111 ½, par. 1003(b)).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.405 BUILDINGS
Section 785.405 Buildings
The building or buildings shall
be of sound construction and shall be kept in good repair to prevent the
entrance or harboring of rodents, birds, insects, vermin, dogs, and cats. All
service pipe openings through outside walls shall be sealed around the opening
or provided with tight metal collars.
a) Outside Doors, Windows, Openings: All openings to the outer
air including doors, windows, skylights, and transoms shall be protected or
screened against the entrance of flies and other insects, rodents, birds, dust,
and dirt. All outside doors opening into processing rooms shall be in good
condition and fit properly. All hinged, outside screen doors shall open
outward. All doors and windows shall be kept clean and in good repair.
Outside conveyor openings and other special-type outside openings shall be
effectively protected to prevent the entrance of flies and rodents, by the use
of doors, screens, flaps, fans, or tunnels. Outside openings for sanitary
pipelines shall be covered when not in use. On new construction, window sills
shall be slanted downward at a 45º angle.
b) Walls, Ceilings, Partitions, and Posts: The walls, ceilings,
partitions, and posts of rooms in which milk or dairy products are processed,
manufactured, handled, packaged, or stored (except dry storage of packaged
finished products and supplies) or in which utensils are washed and stored,
shall be smooth with material that is light colored, resistant to moisture, and
easy to keep clean.
c) Floors
1) The floors of all rooms in which milk or dairy products are
processed, manufactured, packaged, or stored or in which utensils are washed
shall be constructed of tile laid with impervious joint material, concrete, or
other equally impervious material. The floors shall be smooth, kept in good
repair, graded so that there will be no pools of standing water or milk
products after flushing, and all openings to the drains shall be equipped with
traps properly constructed and kept in good repair. On new construction
bell-type traps shall not be used (Ill. Plumbing Code, 77 Ill. Adm. Code 890).
2) Sound, smooth wood floors which can be kept clean, may be used
in rooms where new containers and supplies and packaged finished products are
stored.
d) Lighting and Ventilation
1) Light shall be ample, natural or artificial, or both, of good
quality and well distributed. All rooms in which dairy products are
manufactured or packaged or where utensils are washed shall have at least 30
foot-candles of light intensity on all working surfaces and at least 50
foot-candles of light intensity in areas where dairy products are graded or
examined for condition and quality. In all other rooms there shall be provided
at least 5 foot-candles of light intensity when measured at a distance of 30
inches from the floor. Where contamination of product by broken glass is
possible, light bulbs, fluorescent tubes, fixtures, skylight, or other glass
suspended over the product shall be protected against breakage.
2) There shall be adequate heating, ventilation, or air
conditioning for all rooms and compartments to permit maintenance of sanitary
conditions. Exhaust or inlet fans, vents, hoods, or temperature and humidity
control facilities shall be provided where and when needed, to minimize or
eliminate uncomfortable room temperatures, odors, moisture condensation, or
mold. Inlet fans should be provided with an adequate air filtering device to
eliminate dirt and dust from the incoming air. Ventilation systems shall be
cleaned periodically as needed and maintained in good repair. Exhaust outlets
shall be screened or provided with self-closing louvers to prevent the entrance
of insects when not in use.
e) Rooms and Compartments: Rooms and compartments in which any
raw material, packaging, ingredient supplies, or dairy products are handled,
manufactured, packaged, or stored shall be so designed, constructed, and
maintained as to assure comfortable room temperatures and clean and orderly
operating conditions free from odors and vapors. Enclosed bulk milk receiving
rooms when present shall be separated from the processing rooms by a
partition. Processing rooms shall be kept free from equipment and materials
not regularly used.
1) Coolers and Freezers: Coolers and freezers where dairy
products are stored shall be clean, dry and maintained at a uniform temperature
and humidity to protect the product from deterioration, and minimize the growth
of mold. Circulation of air shall maintain uniform temperature and humidity at
all times. They shall be free from rodents, insects, and pests. Shelves shall
be kept clean and dry. Refrigeration units shall have provisions for
collecting and disposing of condensate.
2) Supply Room: The supply rooms used for the storing of
packaging materials, containers, and miscellaneous ingredients shall be kept
clean, dry, orderly, free from insects, rodents, and mold and maintained in
good repair. Such items stored therein shall be adequately protected from
dust, dirt, or other extraneous matter and so arranged on racks, shelves, or
pallets to permit access to the supplies and cleaning and inspection of the
room. Insecticides, rodenticides and cleaning compounds shall be properly labeled
(Ill. Pesticide Act of 1979 – Ill. Rev. Stat. 1985, ch. 5, par. 801 et seq. and
8 Ill. Adm. Code 250) and segregated, and stored in a separate room or cabinet
away from milk, dairy products, ingredients, or packaging supplies.
3) Boiler and Tool Rooms: The boiler and tool rooms shall be
separated from other rooms where milk and dairy products are processed,
manufactured, packaged, handled, or stored. Such rooms shall be kept orderly
and reasonably free from dust and dirt.
4) Toilet and Dressing Rooms: Toilet and dressing room
facilities shall be conveniently located (Ill. Plumbing Code, 77 Ill. Adm. Code
890).
A) Toilet rooms shall not open directly into any room in which
milk or dairy products are processed, manufactured, packaged, or stored; floors
shall be self-closing; ventilation shall be provided by mechanical means or
screened openings to the outer air; fixtures shall be kept clean and in good
repair.
B) All employees shall be furnished with a locker or other
facilities and the lockers and dressing rooms shall be kept clean and orderly.
Hand-washing facilities shall be provided and durable, legible signs shall be
posted conspicuously in each toilet or dressing room directing employees to
wash their hands before returning to work.
5) Laboratory: Consistent with the size and type of plant and
the volume of dairy products manufactured, an adequately equipped laboratory
shall be maintained and properly staffed with qualified and trained personnel
for quality control and analytical testing. A central laboratory serving more
than one plant may be acceptable if conveniently located to the dairy plants
and if samples and results can be transmitted without delay (I.D.P.H. Division
of Laboratories Manual of Services).
6) Starter Facilities: Sanitary facilities shall be provided for
the handling of starter cultures.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.410 FACILITIES
Section 785.410 Facilities
a) Water Supply
1) There shall be an ample supply of both hot and cold water of
safe and sanitary quality, with adequate facilities for its proper distribution
throughout the plant, and protection against contamination and pollution. Water
from other facilities, when officially approved, may be used for boiler feed
water and condenser water provided that such waterlines are completely
separated from the waterlines carrying the sanitary water supply, and the
equipment is so constructed and controlled as to preclude contamination of
product contact surfaces. There shall be no cross connection between the safe
water supply and any water supply not provided for under (77 Ill. Adm. Code
900), or any other source of pollution through which contamination of the safe
water supply is possible. Bacteriological examination shall be made of the
sanitary water supply at least twice a year, or as often as necessary to
determine purity and suitability for use in manufacturing dairy products. Such
tests shall be made by the Department except for supplies that are regularly
tested for purity and bacteriological quality, and approved by the other
agencies. The results of all water tests shall be kept on file at the plant for
which the test was performed (Rules for Drinking Water Systems, 77 Ill. Adm.
Code 900 and Ill. Plumbing Code, 77 Ill. Adm. Code 890).
2) The location, construction and operation of any well shall
comply with regulations of the Department (See 77 Ill. Adm. Code 900, 915, 920,
925 and 930.).
b) Drinking Water Facilities: Drinking water facilities shall be
provided in the plant and shall be conveniently located.
c) Hand-washing Facilities: Hand-washing facilities shall be
provided, including hot and cold running water, soap or other detergents, and
sanitary single-service towels or air dryers. Such accommodations shall be
located in or adjacent to toilet and dressing rooms and also at such other
places in the plant as may be essential to the cleanliness of all personnel
handling products. Vats for washing equipment or utensils shall not be used as
hand-washing facilities. Self-closing metal or plastic containers shall be
provided for used towels and other wastes.
d) Steam: Steam shall be supplied in sufficient volume and
pressure for operation of each applicable piece of equipment. Culinary steam
used in direct contact with milk or dairy products shall be free from harmful
substances or extraneous materials and only nontoxic boiler compounds shall be
used, or secondary steam generator shall be used in which soft water is
converted to steam and no boiler compounds are used. Steam traps, strainers,
and condensate traps shall be used wherever applicable to insure a satisfactory
and safe steam supply. Culinary steam shall comply with the recommended
practices for "Producing Culinary Steam for Processing Milk and Milk
Products" published by the National Association of Dairy Equipment
Manufacturers, Washington, D.C., April 1963 (21 C.F.R. 173.310).
e) Air Under Pressure: The method for supplying air under
pressure which comes in contact with milk or dairy products or any product
contact surface shall comply with the 3-A Accepted Practices for Supplying Air
Under Pressure. The air used at the point of application shall be free from
volatile substances, which may impart any flavor or odor to the products, and
extraneous or harmful substances (such as dust, smoke, carbon monoxide, oil,
gasoline, or chemicals).
f) Disposal of Wastes: Dairy wastes shall be properly disposed
of from the plant and premises. The sewer system shall have sufficient slope
and capacity to readily remove all waste from the various processing
operations. Where a public sewer is not available, all wastes shall be
properly disposed of so as not to contaminate milk equipment or to create a
nuisance or public health hazard. Containers used for the collection and
holding of wastes shall be constructed of metal, plastic, or other equally
impervious material and kept covered with tight-fitting lids and placed outside
the plant on a concrete slab or on a rack raised at least 12 inches.
Alternatively waste containers may be kept inside a enclosed, clean and
flyproof room. Solid wastes shall be disposed of at regular intervals to
prevent the unsanitary accumulation of waste. The paper shall be burned at the
plant in an incinerator constructed in accordance with Ch. 111½, Par. 1003, or
compressed or bagged and hauled away (Ill. Plumbing Code, 77 Ill. Adm. Code
890).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.415 EQUIPMENT AND UTENSILS
Section 785.415 Equipment
and Utensils
a) General Construction, Repair, and Installation
1) The equipment and utensils used for processing milk and
manufacture of dairy products shall be constructed to be easily demountable
where necessary for cleaning and sanitizing. The product contact surfaces of
all utensils and equipment such as holding tanks, pasteurizers, coolers, vats,
agitators, pumps, sanitary piping, and fittings or any specialized equipment
shall be constructed of stainless steel, or other equally corrosion-resistant
material. Nonmetallic parts other than glass having product contact surfaces
shall meet 3-A Sanitary Standards for Plastic or Rubber and Rubberlike
Materials.
2) All equipment and piping shall be designed and installed so as
to be easily accessible for cleaning, and shall be kept in good repair, free
from cracks and corroded surfaces. New or rearranged equipment shall be set
away from any wall or spaced in such a manner as to facilitate cleaning and to
maintain good housekeeping. All parts or interior surfaces of equipment, pipes
(except certain piping cleaned in place) or fittings, including valves and
connections, shall be accessible for inspection. Milk and dairy product pumps
shall be of a sanitary type and easily dismantled for cleaning or shall be of
approved construction to allow effective cleaning in place in accordance with
3-A Sanitary Standards.
3) All CIP systems shall comply with the 3-A Sanitary Practices
for permanently Installed Sanitary Product, Pipelines, and Cleaning Systems.
b) Weigh Cans and Receiving Tanks: Weigh cans and receiving
tanks shall meet the 3-A Sanitary Standards and shall be easily accessible for
cleaning both inside and outside and shall be elevated above the floor and
protected sufficiently with covers and baffles to prevent contamination from
splash, condensate, and drippage. When necessary to provide easy access for
cleaning of floors and adjacent wall areas, the receiving tank shall be
equipped with wheels or casters to allow easy removal.
c) Can Washers: Can washers shall have sufficient capacity and
ability to discharge a clean, dry can and cover and shall be kept properly
timed in accordance with the instructions of the manufacturer. The water and
steam lines supplying the washer shall maintain a uniform pressure and be
equipped with pressure regulating valves.
d) Product Storage Tanks or Vats: Storage tanks or vats shall be
fully enclosed or tightly covered and well insulated. The entire interior
surface, agitator and all appurtenances shall be accessible for thorough
cleaning and inspection. Any opening at the top of the tank or vat including
the entrance of the shaft shall be protected against the entrance of dust,
moisture, insects, oil, or grease. The sight glasses, if used, shall be sound,
clear, and in good repair. Vats which have hanged covers shall be so designed
that moisture or dust on the surface cannot enter the vat when the covers are
raised. If the storage tanks or vats are equipped with air agitation, the
system shall be of an approved type and properly installed in accordance with
the 3-A Accepted Practices for Supplying air Under Pressure. Storage tanks or
vats intended to hold product for longer than approximately 8 hours shall be
equipped with refrigeration and/or have insulation. All new storage tanks or
vats shall meet the appropriate 3-A Sanitary Standards and shall be equipped
with thermometers in good operating order.
e) Separators: All product contact surfaces of separators shall
be free from rust and pits and insofar as practicable shall be a stainless
steel or other equally noncorrosive metals.
f) Coil or Dome-type Batch Pasteurizers: Coil or dome-type batch
pasteurizers shall be stainless steel lined and if the coil is not stainless
steel or other equally noncorrosive metal it shall be tinned over the entire
surface. Sanitary seal assemblies at the shaft ends of coil vats shall be of
the removable type, except that existing equipment not provided with this type
gland will be acceptable if the packing glands are maintained and operated
without contaminating the milk or milk products. New or replacement units
shall be provided with removable packing glands. Dome-type pasteurizer
agitators shall be stainless steel except that any nonmetallic parts shall meet
3-A Sanitary Standards for Plastic or Rubber and Rubberlike Materials, as applicable.
Each pasteurizer used for heating product at 165º F. or lower for 30 minutes or
less shall be equipped with space heating equipment and the necessary
thermometers to insure a temperature at least 5º F. above that required for
pasteurization of the product. There shall be a means of controlling the
temperature of the heating medium. Batch pasteurizers shall have temperature
indicating and recording devices.
g) High-temperature, Short-time (HTST) Pasteurizers: When
pasteurization is intended or required, an approved timing pump or device
recorder-controller, automatic flow diversion valve and holding tube or its
equivalent, if not a part of the existing equipment, shall be installed on all
HTST equipment used for pasteurization, to assure complete pasteurization (21
CFR 133 and 135). The entire facility shall meet the 3-A Accepted Practices
for the Sanitary Construction, Installation, Testing, and Operation of
High-Temperature, Short-Time Pasteurizers. After the HTST unit has been tested
according to the 3-A Accepted Practices, the timing pump or device and the
recorder controller shall be sealed at the correct setting to assure
pasteurization. Sealing of the HTST unit shall be performed by the
Department. The H.T.S.T. pasteurizer shall be tested initially and annually by
the Department, also whenever any alteration or replacement is made which
affects the proper operation of the instrument or device. When direct steam
pasteurizers are used, the steam, prior to entering the product, shall be conducted
through a steam strainer and a steam purifier equipped with a steam trap and
only steam meeting the requirements for culinary steam shall be used (See
Section 785.410(d)).
h) Thermometers and Recorders
1) Indicating Thermometers:
A) Long-stem indicating thermometers which are accurate within 0.5º
F., plus or minus, for the applicable temperature range, shall be provided for
checking the temperature of pasteurization and cooling of products in vats and
checking the accuracy of recording thermometers.
B) Short-stem indicating thermometers, which are accurate within
0.5º F., plus or minus, for the applicable temperature range, shall be
installed in the proper stationary position in all HTST, and dome-type
pasteurizers. Storage tanks where temperature readings are required shall have
thermometers which are accurate within 2.0º F., plus or minus.
C) Air-space indicating thermometers, where applicable, which are
accurate within 1.0º F., plus or minus, for the proper temperature range shall
also be installed above the surface of the products pasteurized in vats, to
make certain that the temperature of the foam and/or air above the products
pasteurized also received the required minimum temperature treatment.
2) Recording Thermometers:
A) HTST recording thermometers that are accurate within 1º F.,
plus or minus, for the applicable temperature range shall be used on each heat
treating, pasteurizing, or sterilizing unit to record the heating process.
B) Additional use of recording thermometers accurate within 2º F.,
plus or minus, shall be required where a record of temperature or time of
cooling and holding is of significant importance.
i) Surface Coolers: Surface coolers shall be equipped with
hinged or removable covers, for the protection of the product. The edges of
the fins shall be so designed as to divert condensate on nonproduct contact
surfaces away from product contact surfaces. All gaskets or swivel connections
shall be leak proof.
j) Plate-type Heat Exchangers: Plate-type heat exchangers shall
meet the 3-A Sanitary Standards for Construction and Installation. All gaskets
shall be tight and kept in good operating order. Plates shall be opened for
inspection by the operator at sufficiently frequent intervals to determine if
the equipment is clean and in good repair (e.g. free of dents, holes, broken
gaskets and cracks). A cleaning regimen shall be posted to insure cleaning
procedures between inspection periods.
k) Internal Return Tubular Heat Exchangers: Internal return
tubular heat exchangers shall meet the 3-A Sanitary Standards for Construction
and Installation.
l) Pumps: Pumps used for milk and dairy products shall be of
the sanitary type and constructed to meet 3-A Sanitary Standards. Unless pumps
are specifically designed for effective cleaning in place they shall be
disassembled and thoroughly cleaned after use.
m) Homogenizers: Homogenizers and high pressure pumps of the
plunger type shall meet the 3-A Sanitary Standards.
n) New Equipment and Replacements: New equipment and
replacements, including all plastic parts and rubber and rubberlike materials
for parts and gaskets having product contact surfaces, shall meet the 3-A
Sanitary Standards. If equipment or replacements are not approved by 3-A
Sanitary Standards, such equipment and replacements shall meet the general
requirements of this section.
o) Vacuum Chamber: The vacuum chamber, as used for flavor
control, shall be made of stainless steel or other equally noncorrosive metal.
The unit shall be constructed to facilitate cleaning and all product contact
surfaces shall be accessible for inspection. It shall be equipped with a
vacuum breaker and a check valve at the product discharge line. Only steam
which meets the requirements for culinary steam shall be used (See Section
785.410(d)). The incoming steam supply shall be regulated by an automatic
solenoid valve which will cut off the steam supply in the event the flow
diversion valve of the HTST pasteurizer is not in the forward flow position.
Condensers when used shall be equipped with a water level control and an
automatic safety shutoff valve.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.420 PERSONNEL CLEANLINESS
Section 785.420 Personnel
Cleanliness
All employees shall wash their
hands before beginning work and upon returning to work after using toilet
facilities, eating smoking, or otherwise soiling their hands. They shall keep
their hands clean and follow good hygienic practices while on duty. Expectorating
or use of tabacco in any form shall be prohibited in each room and compartment
where any milk, dairy product, or supplies are prepared, stored, or otherwise
handled. Clean white or light-colored washable other garments and caps (paper
caps or hair nets acceptable) shall be worn by all persons engaged in
receiving, testing, processing milk, manufacturing, packaging, or handling
dairy products.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.425 PERSONNEL HEALTH
Section 785.425 Personnel
Health
No person afflicted with a
communicable disease shall be permitted in any room or compartment where milk
and dairy products are prepared, manufactured, or otherwise handled. No person
who has a discharging or infected wound, sore or lesion on hands, arms, or
other exposed portion of the body shall work in any dairy processing rooms or
in any capacity resulting in contact with milk or dairy products.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.430 PROTECTION AND TRANSPORTATION OF RAW MILK AND CREAM
Section 785.430 Protection
and Transportation of Raw Milk and Cream
a) Equipment and Facilities – Farm Bulk Tanks: New farm bulk
tanks shall meet 3-A Sanitary Standards for construction and shall be installed
in accordance with this Part.
b) Transporting Milk or Cream
Vehicles: Bulk milk tank trucks, used for the transportation
of milk from the farm to the plant, or plant to plant, shall not be used for
any other purpose except as set forth in 77 Ill. Adm. 775.110. The exterior
shell shall be clean and free from open seams or cracks which would permit
liquid to enter the jacket. The interior shell shall be stainless steel and so
constructed that it will not buckle, sag, or prevent complete drainage. All
product contact surfaces shall be smooth, easily cleaned, and maintained in
good repair. The pump and hose cabinet shall be fully enclosed with tight
fitting doors and the inlet and outlet shall be provided with dust covers to
give adequate protection from road dust. New and replacement milk tank trucks
shall meet 3-A Sanitary Standards for Milk Tank Trucks.
c) Facilities for Cleaning and Sanitizing: Enclosed or covered
facilities shall be available for washing and sanitizing of milk tank trucks,
piping and accessories, at central locations or at all plants that receive or
ship milk or milk products in milk tank trucks.
d) Transfer of Milk to Milk Tank Trucks: Milk shall be
transferred under sanitary conditions from milk tank trucks through stainless
steel piping or approved tubing in accordance with 3-A Sanitary Standards. The
sanitary piping and tubing shall be capped when not in use.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.435 RAW PRODUCT STORAGE
Section 785.435 Raw Product
Storage
a) All milk shall be held and processed under conditions and at
temperatures that will avoid contamination and rapid deterioration. Raw milk
in storage tanks within the dairy plant shall be handled in such a manner as to
minimize bacterial increase and shall be maintained at 45º F. or lower until
processing begins. This does not preclude holding milk at higher temperatures
for a period of time, where applicable to particular manufacturing or
processing practices.
b) The bacteriological quality of commingled raw milk in storage
tanks shall be 2 million or lower for all manufactured dairy products except
frozen desserts. The bacteriological quality for raw milk and milk products as
ingredients for frozen desserts shall be 500,000/gr or lower as commingled
before pasteurization.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.440 PASTEURIZATION OR STERILIZATION
Section 785.440
Pasteurization or Sterilization
When pasteurization or
sterilization is intended or required, or when a product is designated
"pasteurized" or "sterilized" ever particle of the product
shall be subjected to such temperatures and holding periods as will assure
proper pasteurization or sterilization of the product in accordance with 21 CFR
133 and 135. The heat treatment by either process shall be sufficient to
insure public health safety and to assure adequate keeping quality, yet
retaining the most desirable flavor and body characteristics of the finished
product. The phenol value of test samples of pasteurized finished product
shall be no greater than the maximum specified for the particular product as
determined and specified by the phosphatase test method prescribed in the 15th
Edition of Standard Methods.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.445 COMPOSITION AND WHOLESOMENESS
Section 785.445 Composition
and Wholesomeness
All necessary precautions shall
be taken to prevent contamination or adulteration of the milk or dairy products
during manufacturing in accordance with this Part. All substances and
ingredients used in the processing or manufacturing of any dairy product shall
be subject to inspection and shall be wholesome and practically free from
impurities. The finished product shall comply with the requirements of the
Illinois Food, Drug and Cosmetic Act (Ill. Rev. Stat. 1985, ch. 56 ½, par. 501
et seq., in particular 502, 506, 509, 510, 511, 512, 513, and 521) as to their
composition and wholesomeness.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.450 CLEANING AND SANITIZING TREATMENT
Section 785.450 Cleaning and
Sanitizing Treatment
a) Equipment and Utensils
1) The equipment, sanitary piping and utensils used in receiving
and processing of the milk, and manufacturing and handling of the product shall
be maintained in a sanitary condition. Sanitary seal assemblies shall be
removable on all agitators, pumps and vats, and shall be inspected at regular
intervals and kept clean. Unless other provisions are recommended in the
following supplemental sections, all equipment not designed for C.I.P. cleaning
shall be disassembled after each day's use for thorough cleaning. Dairy
cleaners, detergents, wetting agents, sanitizing agents or other similar
materials which will not contaminate or adversely affect the products may be
used. Steel wool or metal sponges shall not be used in the cleaning of any
dairy equipment or utensils. All product contact surfaces shall be subjected
to an effective sanitizing treatment immediately prior to use, except where dry
cleaning is permitted in accordance with Subpart E. Utensils and portable
equipment used in processing and manufacturing operations shall be stored above
the floor in clean, dry locations and in a self draining position on racks
constructed of impervious corrosion-resistant material.
2) C.I.P. cleaning, including sprayball systems, shall be used
only on equipment and pipeline systems which have been designed and engineered
for that purpose. When such cleaning is used, careful attention shall be given
to the proper procedures to assure satisfactory cleaning. All C.I.P.
installations and cleaning procedures shall be in accordance with 3-A Suggested
Methods for the Installation and Cleaning of Cleaned-In-Place Sanitary Milk
Pipelines for Milk and Milk Products Plants. The established cleaning
procedure shall be posted and followed. Following the circulation of the cleaning
solution the equipment and lines shall be thoroughly rinsed with lukewarm water
and checked for effectiveness of cleaning. All caps, plugs, special fittings,
valve seats, cross ends, pumps, plates, and the ends shall be opened or removed
and brushed clean. Immediately prior to starting the product flow, the product
contact surfaces shall be given bactericidal treatment.
b) Milk Tank Trucks: A covered or enclosed wash dock and
cleaning and sanitizing facilities shall be available to all plants that receive
or ship milk in milk tank trucks. Milk tank trucks, sanitary piping, fittings,
and pumps shall be cleaned and sanitized at least once each day, after use: Provided,
that if they are not to be used immediately after emptying a load of milk, they
shall be washed promptly after use and given bactericidal treatment immediately
before use. After being washed and sanitized, each milk tank truck shall be
identified by a tag attached to the outlet valve, bearing the following
information: Plant and specific location where cleaned, date and time of day
of washing and sanitizing, and name of person who washed and name of person who
sanitized the milk tank truck. The tag shall not be removed until the milk
tank truck is again washed and sanitized.
c) Building: All windows, glass, partitions, and skylights shall
be washed as often as necessary to keep them free from dust and debris. The
material picked up by the vacuum cleaners shall be disposed of by burning or
other proper methods to destroy any insects that might be present.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.455 INSECT AND RODENT CONTROL PROGRAM
Section 785.455 Insect and
Rodent Control Program
In addition to any commercial
pest control service, if one is utilized, a specially designated employee shall
be made responsible for the performance of a regularly scheduled insect and
rodent control program. Poisonous substances, insecticides, and rodenticides
shall be labeled, and shall be handled, stored, and used in such a manner as
not to create a public health hazard.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.460 PLANT RECORDS
Section 785.460 Plant
Records
Plant records shall be
maintained of all tests required by this Part on all raw milk receipts. Such
records shall be available for examination by the Department. The following
are the records which shall be maintained for examination at the plant or receiving
station where performed.
a) Sediment and bacterial test results on raw milk from each
producer: Retain for 12 months.
1) Routine tests and monthly summary of all producers showing
number and percent of total in each class.
2) Retests, if initial test places milk in probationary status.
3) Rejections of raw milk over No. 3 in quality.
b) Pasteurization recorder charts: Retain for 6 months.
c) Water supply test certificate: Retain current copy for 6
months.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.465 PACKAGING AND GENERAL IDENTIFICATION
Section 785.465 Packaging
and General Identification
a) Containers:
1) The size, style, and type of packaging used for dairy products
shall be packaged in materials which will cover and protect the quality of the
contents during storage and regular channels of trade and under conditions of
handling. The weights and shape within each size or style shall be as nearly
uniform as is practical.
2) Packaging materials for dairy products shall be selected which
will provide sufficiently low permeability to air and vapor to prevent the
formation of mold growth and surface oxidation. In addition, the wrapper shall
be resistant to puncturing, tearing, cracking, or breaking under normal
conditions of handling, shipping, and storage. When special-type packaging is
used, the instructions of the manufacturers shall be followed closely as to its
application and methods of closure.
b) Packaging and Repackaging: Packaging dairy products or
cutting and repackaging all styles of dairy products shall be conducted under
rigid sanitary conditions. The atmosphere of the packaging rooms, the equipment
and packaging material shall be free from mold and bacterial contamination.
Methods for checking the level of contamination shall be as prescribed by the
15th edition of Standard Methods.
c) General Identification: All commercial bulk packages
containing dairy products manufactured under the provisions of this subpart
shall be adequately and legibly marked with the name of the product, name and
address of processor or manufacturer or other assigned plant identification,
lot number, and any other identification as may be required. Consumer packaged
products shall be legibly marked with the name of the product, name and address
of packer, manufacturer, or distributor.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.470 STORAGE OF FINISHED PRODUCT
Section 785.470 Storage of
Finished Product
a) Dry Storage: The product shall be stored at least 18 inches
from the wall in aisles, rows, or sections and lots, in such a manner as to be
orderly and easily accessible for inspection. Rooms should be cleaned
regularly. Care shall be taken in the storage of any other product foreign to
dairy products in the same room, in order to prevent impairment or damage to
the dairy product from mold, absorbed odors, or vermin or insect infestation.
Control of humidity and temperature shall be maintained at all times to prevent
conditions detrimental to the product and container.
b) Refrigerated Storage: The finished product shall be placed on
shelves, dunnage, or pallets and identified (See Section 785.465(c)). It shall
be stored under temperatures that will best maintain the initial quality. The
product shall not be exposed to anything from which it might absorb any foreign
odors or be contaminated by drippage or condensation.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.475 QUALIFICATION FOR PLANT LICENSING
Section 785.475
Qualification for Plant Licensing
Plant licensing requires
satisfactory compliance with the applicable requirements in Subpart D.
SUBPART E: SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING INSTANT NONFAT DRY MILK, NONFAT DRY MILK, DRY WHOLE MILK, DRY BUTTERMILK, DRY WHEY, AND OTHER DRY MILK PRODUCTS
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.500 ROOMS AND COMPARTMENTS - DRY STORAGE OF PRODUCT
Section 785.500 Rooms and
Compartments − Dry Storage of Product
Storage rooms for the dry
storage of product shall be adequate in size, kept clean, orderly, free from
rodents, insects, and mold, and maintained in good repair. They shall be
adequately lighted and ventilated (See Section 785.405). The ceilings, walls, beams,
and floors shall be free from structural defects and areas which may harbor
insects.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.503 PACKAGING ROOM FOR BULK PRODUCTS
Section 785.503 Packaging
Room for Bulk Products
A separate room or area shall be
provided for filling bulk bins, drums, bags, or other bulk containers and shall
be constructed in accordance with Section 785.405. The number of control
panels and switchboxes in this area shall be kept to a minimum. Control panels
shall be mounted a sufficient distance from the walls to facilitate cleaning or
shall be mounted in the wall and provided with tight-fitting removable doors to
facilitate cleaning. An exhaust system shall be provided to minimize the
accumulation of product dust within the packaging room and, where needed, a
dust collector shall be provided properly maintained to keep roofs and outside
areas free of dry product. Only packaging materials that are used within a
day's operation may be kept in the packaging area. These materials shall be
kept on metal racks or tables at least 6 inches off the floor. Unnecessary
fixtures, equipment, or areas which may collect dust and harbor insects, shall
not be allowed in the packaging room.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.506 HOPPER OR DUMP ROOM
Section 785.506 Hopper or
Dump Room
A separate room shall be
provided for the transfer of bulk dry dairy products from bags or drums to the
hoppers and conveyors which lead to the fillers. This room shall meet the same
requirements for construction and facilities as the bulk packaging operation.
Areas and facilities provided for the transfer of dry dairy products from
portable bulk bins will be acceptable if gasketed surfaces or direct
connections are used that eliminate the escape of product into the area.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.509 REPACKAGING ROOM
Section 785.509 Repackaging
Room
A separate room shall be
provided for the filling of small packages and shall meet the same requirements
for construction and facilities as the bulk packaging operation (See Section
785.503).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.512 EQUIPMENT AND UTENSILS - GENERAL CONSTRUCTION, REPAIR, AND INSTALLATION
Section 785.512 Equipment
and Utensils − General Construction, Repair, and Installation
All equipment and utensils
necessary to the manufacture of dry milk products, including pasteurizer,
timing pump or device, flow diversion valve and recorder controller, shall meet
the same general requirements as outlined in Section 785.415. In addition, for
certain other equipment the following requirements shall be met.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.515 PREHEATERS
Section 785.515 Preheaters
The preheaters shall be of
stainless steel or other equally corrosion-resistant material, cleanable,
accessible for inspection and shall be equipped with automatic temperature
controls.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.518 HOTWELLS
Section 785.518 Hotwells
The hotwells shall be enclosed
or covered and equipped with indicating thermometers either in the hotwell or
in the hot milk inlet line to the hotwell and if used for holding high heat
products they shall also have recorders.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.521 EVAPORATORS AND/OR VACUUM PANS
Section 785.521 Evaporators
and/or Vacuum Pans
Open-type evaporators and/or
vacuum pans shall be equipped with an automatic condenser water level control,
barometric leg, or so constructed so as to prevent water from entering the
product, and shall meet the applicable 3-A Sanitary Standards. When enclosed-type
condensers are used, no special controls are needed to prevent water from
entering the product.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.524 SURGE TANKS
Section 785.524 Surge Tanks
If surge tanks are used for hot
milk and temperatures of product, including foam being held in the surge tank
during processing is not maintained at a minimum of 150º F., then two or more
surge tanks shall be installed with cross connections to permit flushing and
cleaning during operation. Covers easily removable for cleaning shall be
provided and used at all times.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.527 HIGH PRESSURE PUMPS AND LINES
Section 785.527 High
Pressure Pumps and Lines
High pressure lines may be
cleaned in place and shall be of such construction that deadends, valves and
the high pressure pumps can be disassembled for hand cleaning. New high
pressure pumps shall meet the 3-A Sanitary Standard Covering Homogenizers and High
Pressure Pumps of the Plunger Type.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.530 DRYERS
Section 785.530 Dryers
a) Spray Dryers: Spray dryers shall be of a continuous discharge
type and all product contact surfaces shall be of stainless steel or other
equally corrosion-resistant material. All joints and seams in the product
contact surfaces shall be welded and ground smooth. All dryers shall be
constructed so as to facilitate ease in cleaning and inspection. Sight glasses
or ports of sufficient size shall be located at strategic positions to assure
proper drying operations. Dryers shall be equipped with air intake filters and
with air intake and exhaust recording thermometers. The filter system shall
consist of filtering media or devices that prevent the entrance of foreign
substances into the drying chamber. The filtering system shall be cleaned or
component parts replaced as often as necessary to maintain a clean air supply.
In gas-fired dryers, precautions shall be taken to assure complete combustion.
Air shall be drawn into the dryer from sources free from odors and smoke, dust,
or dirt.
b) Roller Dryers:
1) The drums of a roller dryer shall be smooth, readily cleanable
and free of pits and rusts. The knives shall be maintained in such condition
so as not to cause scoring of the drums.
2) The end boards shall have an impervious surface and be readily
cleanable. They shall be provided with a means of adjustment to prevent
leakage and accumulation of milk solids. The stack, hood, the drip pan inside
of the hood and related shields shall be constructed of stainless steel and be
readily cleanable. The lower edge or the hood shall be constructed so as to
prevent condensate from entering the product zone. The hood shall be located
and the stack of adequate capacity to remove the vapors. The stack shall be
closed when the dryer is not in operation. The augers shall be of stainless
steel or properly plated, and readily cleanable. All air entering the dryer
room shall be filtered to eliminate dust and dirt. The filter system shall
consist of filtering media or device that prevent the entrance of foreign substances
into the drying room. The filtering system shall be cleaned or component parts
replaced as often as necessary to maintain a clean air supply. All dryer
adjustments shall be made and the dryer operating normally before food grade
powder can be collected from the dryer.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.533 COLLECTORS AND CONVEYORS
Section 785.533 Collectors
and Conveyors
Collectors shall be made of
stainless steel or equally noncorrosive material and shall be constructed to
facilitate cleaning and inspection. Filter sack collectors, if used, shall be
in good condition and the system shall be of such construction that all parts
are accessible for cleaning and inspection. Conveyors shall be of stainless
steel or equally corrosion-resistant material and shall be constructed to
facilitate thorough cleaning and inspection.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.536 DRY DAIRY PRODUCT COOLING EQUIPMENT
Section 785.536 Dry Dairy
Product Cooling Equipment
Cooling equipment shall be
provided with sufficient capacity to cool the product to 110º F. or lower
immediately after removal from dryer and prior to packaging. If bulk bins are
used, the product should be cooled to approximately 90º F. but shall be not
more than 110º F. A dry filtered air supply shall be provided where air
cooling and conveying is used.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.539 SPECIAL TREATMENT EQUIPMENT
Section 785.539 Special
Treatment Equipment
All special equipment such as in
sanitizing system, flakers, pulverizers or hammer mills used to further process
dry milk products shall be of sanitary construction and all parts shall be
accessible for cleaning and inspection in accordance with 3-A Sanitary
Standards.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.542 SIFTERS
Section 785.542 Sifters
All newly installed sifters used
for dry milk and dry milk products shall meet the 3-A Sanitary Standards for
Sifters for Dry Milk and Dry Milk Products. All other sifters shall be
constructed of stainless steel or other equally noncorrosive material and shall
be of sanitary construction and accessible for cleaning and inspection in
accordance with 3-A Sanitary Standards. The mesh size of sifter screen used
for various dry dairy products shall be those recommended in the appendix of
the 3-A Standard for sifters.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.545 PORTABLE AND STATIONARY BULK BINS
Section 785.545 Portable and
Stationary Bulk Bins
Bulk bins shall be constructed
of stainless steel, aluminum or other equally corrosion resistant materials,
free from cracks and seams and must have an interior surface that is smooth and
easily cleanable. All product contact surfaces shall be easily accessible for
cleaning.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.548 AUTOMATIC SAMPLING DEVICE
Section 785.548 Automatic
Sampling Device
If automatic sampling devices
are used, they shall be constructed in such a manner as to prevent
contamination of the product, and all parts must be readily accessible for
cleaning in accordance with 3-A Sanitary Standards.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.551 DUMP HOPPERS, SCREENS, MIXERS AND CONVEYORS
Section 785.551 Dump
Hoppers, Screens, Mixers and Conveyors
The product contact surfaces of
dump hoppers, screens, mixers, and conveyors which are used in the process of
transferring dry products from bulk containers to fillers for small packages or
containers, shall be of stainless steel or equally corrosion resistant material
and designed to prevent contamination in accordance with 3-A Sanitary
Standards. All parts shall be accessible for cleaning. The dump hoppers shall
be of such height above floor level as to prevent foreign material or spilled
product from entering the hopper.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.554 FILLER AND PACKAGING EQUIPMENT
Section 785.554 Filler and
Packaging Equipment
All filling and packaging
equipment shall be of sanitary construction and all parts, including valves and
filler heads, accessible for cleaning in accordance with 3-A Sanitary
Standards.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.557 HEAVY DUTY VACUUM CLEANERS
Section 785.557 Heavy Duty
Vacuum Cleaners
Each plant handling dry milk
products shall be equipped with a heavy duty industrial vacuum cleaner.
Regular scheduling shall be established for its use in vacuuming applicable
areas.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.560 CLOTHING AND SHOE COVERS
Section 785.560 Clothing and
Shoe Covers
Clean clothing and shoe covers
shall be provided exclusively for the purpose of cleaning the interior of the
drier when it is necessary to enter the drier to perform the cleaning
operation.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.563 OPERATIONS AND OPERATING PROCEDURES PASTEURIZATION
Section 785.563 Operations
and Operating Procedures – Pasteurization
a) All milk, buttermilk and whey used in the manufacture of dry
dairy products shall be pasteurized at the plant where dried, except that
condensed whey and acidified buttermilk containing 40 percent or more solids
may be transported to another plant for drying without repasteurization. Milk
or skim milk to be used in the manufacture of nonfat dry milk shall be heated
prior to condensing to at least the minimum pasteurization temperature of 161º
F. for at least 15 seconds or its equivalent in bacterial destruction.
Condensed skim made from pasteurized skim milk may be transported to a drying
plant, provided that it shall be repasteurized at the drying plant, prior to
drying, at not less than 175º F. for 25 seconds or its equivalent in bacterial
destruction.
b) All buttermilk or cream from which it is derived shall be
pasteurized prior to condensing at a temperature of 185º F. for 15 seconds or
its equivalent in bacterial destruction.
c) All cheese whey or milk from which it is derived shall be
pasteurized prior to condensing at a temperature of 161º F. for 15 seconds or
its equivalent in bacterial destruction.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.566 CONDENSED SURGE SUPPLY
Section 785.566 Condensed
Surge Supply
Surge tanks or balance tanks if
used between the evaporators and dryer shall be used to hold only the minimum
amount of condensed product necessary for a uniform flow to the dryers. Such
tanks holding product at temperatures below 150º F. shall be completely emptied
and washed after each 4 hours of operation or less. Alternate tanks shall be
provided to permit continuous operation during washing of tanks.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.569 CONDENSED STORAGE TANKS
Section 785.569 Condensed
Storage Tanks
a) Excess production of condensed product over that which the
dryer will take continuously from the pans shall be by-passed through a cooler
into a storage tank at 50º F. or lower and held at this temperature until used.
b) Product cut-off points shall be made at least every 24 hours
and the tank completely emptied, washed, and sanitized before reuse.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.572 DRYING
Section 785.572 Drying
Each dryer should be operated at
not more than the manufacturer's rated capacity for the highest quality dry
product. This does not preclude the remodeling or redesigning of dryers after
installation. The dry products shall be removed from the drying chamber
continuously during the drying process.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.575 COOLING DRY PRODUCTS
Section 785.575 Cooling Dry
Products
Prior to packaging and
immediately following removal from the drying chamber the dry product shall be
cooled to a temperature not exceeding 110º F. Section 785.578 Packaging,
Repackaging and Storage
a) Containers: Packages or containers used for the packaging of
nonfat dry milk or other dry milk products shall be any clean container or
packaging material which will protect the contents through the regular channels
of trade, without impairment of quality with respect to flavor, wholesomeness
or moisture content under the normal conditions of handling. In no instance
will containers which have previously been used for nonfood items be allowed to
be use for the bulk handling of dairy products.
b) Filling: Empty containers shall be protected at all times
from possible contamination and containers which are to be lined shall not be
prepared more than 1 hour in advance of filling. Every precaution shall be
taken during the filling operation to minimize product dust and spillage. When
necessary a mechanical shaker shall be provided; the tapping or pounding of
containers shall be prohibited. The containers shall be closed immediately
after filling and the exterior shall be vacuumed or brushed when necessary to
render them free of product remnant before being transferred from the filling
room to the palleting or dry storage areas.
c) Repackaging: The entire repackaging operation shall be
conducted in a sanitary manner with all precautions taken to prevent
contamination and to minimize dust. All exterior surfaces of individual
containers shall be free of product before overwrapping or packing in shipping
containers (See Section 785.465). The flow shall be kept free of dust
accumulation, waste, cartons, liners, or other refuse. Conveyors, packaging
and cartonmaking equipment shall be vacuumed frequently during the operating
day to prevent the accumulation of dust. No bottles or glass materials of any
kind shall be permitted in the repackaging or hopper room. The inlet openings
of all hoppers and bins shall be screened, and placed well above the floor
level. The room and all packaging equipment shall be cleaned as often as
necessary to maintain a sanitary operation. Close attention shall be given to
cleaning points of equipment where residues of the dry product may
accumulate. A thorough cleanup including windows, doors, walls, light
fixtures, and ledges, shall be performed as frequently as is necessary to
maintain cleanliness and sanitation. All waste dry dairy products including
dribble product at the fillers shall be identified and disposed of as animal
feed.
d) Storage
1) Product: The packaged dry milk product shall be stored or so
arranged in aisles, rows, or sections and lots at least 18 inches from any wall
and in such a manner as to be orderly, easily accessible for inspection or for
cleaning of the room. All bags and small containers of product shall be placed
on pallets elevated approximately 6 inches from the floor. The storage room
shall be kept clean and dry and all openings protected against entrance of
insects and rodents.
2) Supplies: All supplies shall be placed on dunnage or pallets
and arranged in an orderly manner for accessibility and cleaning of the room.
Supplies shall be kept enclosed in their original wrapping material until
used. After removal of supplies from their original containers they shall be
kept in an enclosed metal cabinet, bins, or on shelving and if not enclosed
shall be protected from powder and dust or other contamination. The room shall
be vacuumed as often as necessary and kept clean and orderly.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.578 PACKAGING, REPACKAGING AND STORAGE
Section 785.578 Packaging,
Repackaging and Storage
a) Containers: Packages or containers used for the packaging of
nonfat dry milk or other dry milk products shall be any clean container or
packaging material which will protect the contents through the regular channels
of trade, without impairment of quality with respect to flavor, wholesomeness
or moisture content under the normal conditions of handling. In no instance
will containers which have previously been used for nonfood items be allowed to
be used for the bulk handling of dairy products.
b) Filling: Empty containers shall be protected at all times
from possible contamination and containers which are to be lined shall not be
prepared more than 1 hour in advance of filling. Every precaution shall be
taken during the filling operation to minimize product dust and spillage. When
necessary a mechanical shaker shall be provided; the tapping or pounding of
containers shall be prohibited. The containers shall be closed immediately
after filling and the exteriors shall be vacuumed or brushed when necessary to
render them free of product remnant before being transferred from the filling
room to the palleting or dry storage areas.
c) Repackaging: The entire repackaging operation shall be
conducted in a sanitary manner with all precautions taken to prevent
contamination and to minimize dust. All exterior surfaces of individual
containers shall be free of product before overwrapping or packing in shipping
containers (See Section 785.465). The flow shall be kept free of dust
accumulation, waste, cartons, liners, or other refuse. Conveyors, packaging
and carton making equipment shall be vacuumed frequently during the operating
day to prevent the accumulation of dust. No bottles or glass materials of any
kind shall be permitted in the repackaging or hopper room. The inlet openings
of all hoppers and bins shall be screened and placed well above the floor
level. The room and all packaging equipment shall be cleaned as often as
necessary to maintain a sanitary operation. Close attention shall be given to
cleaning points of equipment where residues of the dry product may accumulate.
A thorough cleanup, including windows, doors, walls, light fixtures, and
ledges, shall be performed as frequently as is necessary to maintain
cleanliness and sanitation. All waste dry dairy products including dribble
product at the fillers shall be identified and disposed of as animal feed.
d) Storage
1) Product: The packaged dry milk product shall be stored or so
arranged in aisles, rows, or sections and lots at least 18 inches from any wall
and in such a manner as to be orderly, easily accessible for inspection or for
cleaning of the room. All bags and small containers of product shall be placed
on pallets elevated approximately 6 inches from the floor. The storage room shall
be kept clean and dry and all openings protected against entrance of insects
and rodents.
2) Supplies: All supplies shall be placed on dunnage or pallets
and arranged in an orderly manner for accessibility and cleaning of the room.
Supplies shall be kept enclosed in their original wrapping material until used.
After removal of supplies from their original containers, they shall be kept in
an enclosed metal cabinet, bins, or on shelving and if not enclosed shall be
protected from powder and dust or other contamination. The room shall be
vacuumed as often as necessary and kept clean and orderly.
(Source: Added at 17 Ill. Reg. 14027, effective August 15, 1993)
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.581 PRODUCT ADULTERATION
Section 785.581 Product
Adulteration
All necessary precautions shall
be taken throughout the entire operation to prevent the adulteration of one
product with another (See Subpart D and E). The commingling of one type of
liquid or dry product with another shall be considered as an adulteration of
that product. This does not prohibit the standardization of like products or
the production of specific products for special uses, provided labeling
requirements are met (21 C.F.R. Part 133 and 135).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.584 CHECKING QUALITY
Section 785.584 Checking
Quality
All milk products, and dry milk
products shall be subject to inspection and analysis by the dairy plant for
quality and condition throughout each processing operation. Line samples shall
be taken as an aid to quality control in addition to the regular routine
analysis made on the finished products.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.587 REQUIREMENTS FOR INSTANT NONFAT DRY MILK
Section 785.587 Requirements
for Instant Nonfat Dry Milk
a) Sampling and Testing: All instant nonfat dry milk offered for
sale shall be sampled and tested by the Department monthly for the purpose of
assuring that the product meets the requirements of Section 785.587(b) in
accordance with Standard Methods. In addition the dry milk plant shall have
each sublot of approximately 4,000 pounds tested and analyzed prior to being
packaged or offered for sale. Product not meeting the requirements of Section
785.587(b) shall not be offered as Extra Grade.
b) Requirements for Extra Grade Instant Nonfat Dry Milk
1) Flavor and Odor: The flavor and odor shall be sweet, pleasing
and desirable but may possess the following flavors to a slight degree:
Chalky, cooked, feed, flat.
2) Physical Appearance: The physical appearance shall possess a
uniform white to light cream natural color; shall be free-flowing and free from
lumps except those that readily break up with very slight pressure.
3) Bacterial Estimate: The standard plate count shall not be
more than 30,000 per gram.
4) Coliform Count: The coliform count shall not be more than 10
per gram.
5) Milkfat Content: The milkfat shall not be more than 1.25
percent.
6) Moisture Count: The moisture shall not be more than 4.5
percent.
7) Scorched Particle Content: Scorched particles shall not be
more than 15 mg.
8) Solubility Index: The solubility index shall not be more than
1 ml.
9) Titratable Acidity: The titratable acidity shall not be more
than 0.15 percent.
10) Dispersibility: The dispersibility shall not be less than 85
percent.
11) Direct Microscopic Clump Count: The direct microscopic clump
count shall not be more than 75 million per gram.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.590 CLEANING OF DRYERS, CONVEYORS, SIFTERS, AND STORAGE BINS
Section 785.590 Cleaning of
Dryers, Conveyors, Sifters, and Storage Bins
This equipment shall be cleaned
as often as is necessary to maintain such equipment in a clean and sanitary
condition. The kind of cleaning procedure either wet or dry and the frequency
of cleaning shall be based upon observation of actual operating results and
conditions.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.593 INSECT AND RODENT CONTROL PROGRAM
Section 785.593 Insect and
Rodent Control Program
In addition to any commercial
pest control pest control service, if one is utilized, a specially designated
employee shall be made responsible for the performance of a regularly scheduled
insect and rodent control program.
SUBPART F: SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.600 ROOMS AND COMPARTMENTS - COOLERS AND FREEZERS
Section 785.600 Rooms and
Compartments - Coolers and Freezers
The coolers and freezers shall
be equipped with facilities for maintaining temperature and humidity conditions
to protect the quality and condition of the products during storage or during
tempering prior to further processing. Coolers and freezers shall be kept
clean, orderly, free from insects, rodents, and mold, and maintained in good
repair. They shall be adequately lighted and proper circulation of air shall
be maintained at all times (See Section 785.405). The floors, walls, and
ceilings shall be of such construction as to permit thorough cleaning.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.605 CHURN ROOMS
Section 785.605 Churn Rooms
Churn rooms in addition to
proper construction and sanitation shall be so equipped that the air is kept
free from odors and vapors by means of adequate ventilation and exhaust systems
or air conditioning and heating facilities (See Section 785.405(b)(2) and
(e)(1)).
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.610 PRINT AND BULK PACKAGING ROOMS
Section 785.610 Print and
Bulk Packaging Rooms
Room used for packaging print or
bulk butter and related products shall, in addition to proper construction and
sanitation, provide an atmosphere relatively free from mold (no more than 10
mold colonies per cubic foot of air), dust or other airborne contamination and
be maintained at a reasonable room temperature.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.615 EQUIPMENT AND UTENSILS - GENERAL CONSTRUCTION, REPAIR, AND INSTALLATION
Section 785.615 Equipment
and Utensils − General Construction, Repair, and Installation
All equipment and utensils
necessary to the manufacture of butter and related products shall meet the same
general requirements as outlined in Section 785.415. In addition for certain
other equipment, the following requirements shall be met.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.620 CONTINUOUS CHURN
Section 785.620 Continuous
Churn
All product contact surfaces
shall be of noncorrosive material. All nonmetallic product contact surfaces
shall comply with 3-A Standards for Plastic, Rubber, and Rubber-Like
Materials. All product contact surfaces shall be readily accessible for cleaning
and inspection.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.625 CONVENTIONAL CHURN
Section 785.625 Conventional
Churn
Churns shall be constructed of
aluminum, stainless steel or equally corrosion resistant metal, free from
cracks, and in good repair. All gasket material shall be fat resistant,
nontoxic and durable. Seals around the doors shall be tight.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.630 BULK BUTTER TRUCKS, BOATS AND PACKERS
Section 785.630 Bulk Butter
Trucks, Boats and Packers
Bulk butter trucks, boats and
packers shall be constructed of aluminum, stainless steel or equally corrosion
resistant metal free from cracks, seams and must have a surface that is smooth
and easily cleanable.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.635 BUTTER, FROZEN OR PLASTIC CREAM MELTING MACHINE
Section 785.635 Butter,
Frozen or Plastic Cream Melting Machine
Shavers, shredders or melting
machines used for rapid melting of butter, frozen or plastic cream shall be of
stainless steel or equally corrosion resistant metal, sanitary construction,
and readily cleanable in accordance with 3-A Sanitary Standards.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.640 PRINTING EQUIPMENT
Section 785.640 Printing
Equipment
All printing equipment shall be
designed to be readily demountable for cleaning of product contact surfaces.
All product contact surfaces shall be aluminum, stainless steel or equally
corrosion resistant metal, or plastic, rubber and rubber like material which
meet 3-A Standards, except that conveyors may be constructed of material which
can be properly cleaned and maintained in good repair.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.645 BRINE TANKS
Section 785.645 Brine Tanks
Brine tanks used for the
treating of parchment liners shall be constructed of noncorrosive material and
have an adequate and safe means of heating the salt solution for the treatment
of the liners (See Section 785.665). The tank shall also be provided with a
drainage outlet.
| TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER m: FOOD, DRUGS AND COSMETICS
PART 785
MANUFACTURED DAIRY PRODUCTS
SECTION 785.650 STARTER VATS
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