Source: https://app.leg.wa.gov/WAC/default.aspx?cite=16-144&full=true
Timestamp: 2020-08-09 09:25:49
Document Index: 379229007

Matched Legal Cases: ['§ 16', '§ 16', '§ 16', '§ 16', '§ 16', '§ 16', '§ 16']

Chapter 16-144 WAC:
WACs > Title 16 > Chapter 16-144
HTMLPDF 16-144-010 Definitions.
HTMLPDF 16-144-145 Requirements for frozen dessert mix processing, handling, transportation and pasteurization.
HTMLPDF 16-144-146 How may frozen dessert mix be transported without requiring repasteurization?
HTMLPDF 16-144-147 Can frozen dessert mix be transported in milk tank trucks or milk cans?
HTMLPDF 16-144-148 What temperature must frozen dessert mix be held at?
HTMLPDF 16-144-149 How long may frozen dessert mix be held after pasteurization?
HTMLPDF 16-144-150 What ingredients must be added to the mix before final pasteurization?
HTMLPDF 16-144-151 What ingredients may be added after final pasteurization or at the freezer?
PDF16-144-010
PDF16-144-145
Requirements for frozen dessert mix processing, handling, transportation and pasteurization.
(1) Definitions for terms used in this section may be found in the following sections:
(a) Frozen desserts, WAC 16-144-010.
(b) Washington Food, Drug and Cosmetic Act, chapter 69.04 RCW.
(c) Fluid milk, RCW 15.36.012.
(d) Intrastate commerce in foods, WAC 16-167-050 (1)(r).
(e) Pasteurized milk ordinance adopted in WAC 16-101-700.
(2) Additional definition: Harmful microorganisms are bacteria or other microorganisms which have been shown to be capable of causing disease in humans by consumption or contact.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-145, filed 7/26/95, effective 8/26/95.]
PDF16-144-146
How may frozen dessert mix be transported without requiring repasteurization?
(1) Single service containers which meet the requirements for Grade A milk products under Appendix J of the pasteurized milk ordinance (PMO).
(2) Containers with single service liners which meet the requirements for Grade A milk products under Appendix J of the PMO.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-146, filed 7/26/95, effective 8/26/95.]
PDF16-144-147
Can frozen dessert mix be transported in milk tank trucks or milk cans?
No. Transport of mix in milk trucks or milk cans is not allowed. The risk of post pasteurization contamination is too great without final pasteurization at the plant where the mix is frozen and packaged.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-147, filed 7/26/95, effective 8/26/95.]
PDF16-144-148
What temperature must frozen dessert mix be held at?
Forty-five degrees Fahrenheit or less at all times.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-148, filed 7/26/95, effective 8/26/95.]
PDF16-144-149
How long may frozen dessert mix be held after pasteurization?
(1) Frozen dessert mix containers approved under WAC 16-144-146 must bear a pull date which establishes the last day it may be used. This pull date must meet the requirements for pull dating of perishable packaged food under chapters 69.04 RCW and 16-142 WAC.
(2) Pasteurized frozen dessert mix may be held for up to seventy-two hours in storage tanks before it must be repasteurized.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-149, filed 7/26/95, effective 8/26/95.]
PDF16-144-150
What ingredients must be added to the mix before final pasteurization?
(1) All dairy products including milk solids, whey, nonfat dry milk, condensed milk, cream, skim milk, and other milk products.
(2) Egg products.
(3) Reconstituted or recombined dry mixes including cocoa and cocoa products which are mixed with water or other liquids.
(4) Liquid sweeteners.
(5) Dry sugars.
(6) Emulsifiers or stabilizers which do not meet one of the requirements under WAC 16-144-151.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-150, filed 7/26/95, effective 8/26/95.]
PDF16-144-151
What ingredients may be added after final pasteurization or at the freezer?
(1) Ingredients which have been subjected to prior heat treatment sufficient to kill harmful microorganisms.
(2) Ingredients with 0.85% water activity or less.
(3) High acid ingredients with pH 4.7 or less.
(4) Roasted nuts or confectionery chips (added at the freezer).
(5) Harmless lactic acid forming bacteria cultures.
(6) Fruits and vegetables (added at the freezer).
(7) Ingredients with high alcohol content (i.e., fifteen percent or more by volume).
(8) Ingredients which have been subjected to any other process approved by the director which will ensure that the finished product is free of harmful microorganisms.
[Statutory Authority: RCW 15.36.021 and 69.04.398(3). WSR 95-16-062, § 16-144-151, filed 7/26/95, effective 8/26/95.]