reglab/housing_qa huggingface dataset:
MI Comp L § 288.719 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 15 - (288.710...288.719)|Section 288.719 - Parchment Liners, Wrappers, and Other Packaging Material; Protection Against Contamination.

288.719 Parchment liners, wrappers, and other packaging material; protection against contamination.Sec. 159.  A person who owns or operates a plant shall protect supplies of parchment liners, wrappers, and other packaging material against dust, mold, and other possible contamination and do each of the following:  (a) Prior to use, completely immerse parchment liners or bulk butter packages in a boiling salt solution within a stainless steel or other equally noncorrosive material for not less than 30 minutes.  (b) Ensure that the solution described in subdivision (a) consists of at least 15 pounds of salt for every 85 pounds of water and is strengthened or changed as frequently as necessary to keep the solution full strength and in good condition.  (c) Treat or handle liners such as polyethylene and each lined butter container in such a manner as to prevent contamination of the liner prior to filling.  (d) Print and package consumer size containers of butter under sanitary conditions.  (e) Legibly mark commercial bulk shipping containers with the name of the product, net weight, name and address of manufacturer, processor or distributor, or an assigned plant identification number or any other identification that the department may require.  (f) Mark packages of plastic or frozen cream with the percent of milkfat.  (g) Except as provided in subdivisions (i) through (k), keep all products under refrigeration at temperatures of 45°F (4.7°C) or lower after packaging and until ready for shipment.  (h) Ensure that the products are not placed directly on floors or exposed to foreign odors or conditions such as drippage due to condensation which might cause package or product damage.  (i) If plastic cream or frozen cream is to be quick-frozen, place the product in quick freezer rooms immediately after packaging, and ensure rapid and complete freezing within 24 hours by doing all of the following:  (i) Pile or space the packages in a manner that allows air to freely circulate among and around the packages.  (ii) Maintain the rooms at -10°F (-23°C) or lower.  (iii) Equip each room to provide sufficient high-velocity air circulation for rapid freezing.  (iv) After the products have been completely frozen, retain them in the quick freezer or transfer them to a freezer storage room for continued storage.  (j) Maintain each freezer storage room at a temperature of 0°F (-18°C) or lower and ensure each freezer storage room has adequate air circulation.  (k) Place butter intended to be held more than 30 days in a freezer storage room immediately after packaging, and if that butter is not frozen before being placed in the freezer, arrange each unfrozen butter package in a manner that permits rapid freezing, and keep each package in that arrangement until frozen. History: 2001, Act 267, Eff. Feb. 8, 2002 ;-- Am. 2008, Act 147, Eff. June 27, 2008
MI Comp L § 288.731 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.731 - Manufacturing or Processing Cheese; Pasteurization Temperature and Time Standards; Equipment.

288.731 Manufacturing or processing cheese; pasteurization temperature and time standards; equipment. Sec. 171.  (1) A person that manufactures or processes cheese shall pasteurize milk to be used for making cheese or cheese culture by subjecting every particle of the milk to a minimum temperature of 161°F (72°C) for not less than 15 seconds or to other pasteurization temperature and time standards listed in section 137, except as provided for in section 138. A person that manufactures or processes cheese shall equip high temperature short-time pasteurization units with the proper controls and equipment to assure pasteurization. Milk held more than 2 hours between time of receipt or pasteurization and culturing shall be cooled to 45°F (7°C) or lower, until the time of culturing.  (2) A person that manufactures or processes cheese and engages in vat pasteurization shall use only equipment meeting the requirements of sanitary standards. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.733 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.733 - Supplying Processed Cheese to Filler or Slice Former; Requirements.

288.733 Supplying processed cheese to filler or slice former; requirements. Sec. 173.  Hot fluid cheese from cookers may be held in hotwells or hoppers to assure a constant and even supply of processed cheese to the filler or slice former. A person that manufactures or processes cheese shall ensure all of the following:  (a) That filler valves effectively measure the desired amount of product into a pouch or container in a sanitary manner and shall cut off sharply without drip or drag of cheese across the opening.  (b) That an effective system is used to maintain accurate and precise weight control.  (c) That damaged or unsatisfactory packages are removed from production and that cheese is, at the plant's option, salvaged into sanitary containers and added back to the cookers.  (d) That pouches, liners, or containers having product contact surfaces after filling are folded or closed and sealed in a sanitary manner approved by the department to prevent contamination.  (e) That, in addition to other required labeling, each container is coded in a manner as to be easily identified as to date of manufacture by lot or sublot number. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.734 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.734 - Evaporated, Condensed, or Sterilized Dairy Products; Systems and Equipment Requirements.

288.734 Evaporated, condensed, or sterilized dairy products; systems and equipment requirements. Sec. 174.  (1) A person that manufactures, processes, or packages evaporated, condensed, or sterilized dairy products shall ensure that the equipment and utensils used for processing and packaging evaporated, condensed, or sterilized dairy products comply with sections 135 through 143 and each of the following requirements:  (a) All equipment used in the removal of moisture from milk or dairy products for the purpose of concentrating the solids meets sanitary standards.  (b) Gravity and vacuum-type fillers are of sanitary design and, except as provided in subdivision (c), all product contact surfaces, if metal, are made of stainless steel or an equally corrosion resistant material approved by the department.  (c) Nonmetallic product contact surfaces meet standards established or approved by the department.  (d) Fillers are designed to prevent contamination of, or detraction from, the quality of the product being packaged.  (e) Batch or continuous in-container sterilizers are equipped with accurate temperature controls and effective valves for regulating the sterilization process and the equipment is maintained to assure control of the length of time of processing, and to minimize the number of damaged containers.  (2) If applicable, a person who owns or operates a plant described in section 140 or 141 shall use homogenizers to reduce the size of fat particles and to evenly disperse those particles in the product and ensure that each homogenizer meets sanitary standards.  (3) Pasteurization shall be performed by systems and equipment meeting the requirements identified in section 139.  (4) A person shall fill and hermetically seal containers with product in a sanitary manner, and ensure that each container does not contaminate or detract from the quality of the product.  (5) A person shall ensure that bulk containers or retail containers for unsterilized product meet department standards to protect a product in storage or transit. Each bulk container, including bulk tankers, shall be cleaned and sanitized before filling and filled and closed in a sanitary manner.  (6) A previously sterilized product shall be filled under conditions which prevent contamination of the product by living organisms or spores. Prior to being filled, a container shall be sterilized and maintained in a sterile condition. A filled container shall be sealed in a manner that prevents contamination of the product.  (7) All sterilized or aseptically processed product must comply with the requirements set forth by the scheduled process and the food and drug administration under 21 C.F.R. part 113. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.735 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.735 - Frozen Dessert; Pasteurization.

288.735 Frozen dessert; pasteurization. Sec. 175.  (1) A person who manufactures frozen desserts shall maintain and operate the plant with strict regard for the purity and wholesomeness of the frozen desserts produced.  (2) A frozen dessert shall be manufactured, processed, sold, offered for sale, or delivered only if it has been made from a mixture that has been properly pasteurized by heating every particle of the mixture pursuant to subsection (3)(a) or (b).  (3) A frozen dessert mixture, including sweetners, emulsifiers, and stabilizers, described in subsection (2) shall be pasteurized to either of the following:  (a) To a temperature and time standard listed in section 137, but not lower than 155°F (69°C) and holding at such temperature continuously for not less than 30 minutes and promptly cooling to a temperature of 45°F (7°C) or lower.  (b) To a temperature not lower than 175°F (80°C) for not less than 25 seconds or 180°F (83°C) for 15 seconds in equipment meeting the requirements of the department and those set forth in sanitary standards and promptly cooling to a temperature of 45°F (7°C) or lower.  (4) A frozen dessert mixture described in subsection (2) shall be pasteurized in equipment provided with an indicating thermometer and approved recording thermometer, the charts for which shall be dated and held for a period of at least 180 days. This subsection does not prohibit the use of another pasteurization process that has been recognized by the department to be equally efficient and that is approved by the department.  (5) All frozen dessert mixes shall be pasteurized at the final freezing location unless the pasteurized mix is packaged in approved single service containers of 5 gallons or less, or as approved by the director. Frozen dessert plants that transport pasteurized bulk mix in bulk milk tankers dedicated to hauling pasteurized products on the effective date of this act may continue this practice with the written approval of the director on a case-by-case basis. History: 2001, Act 267, Eff. Feb. 8, 2002 Compiler's Notes: In subsection (3), “sweetners” evidently should read “sweeteners.”
MI Comp L § 288.736 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.736 - Equipment; Compliance With Sanitary Standards.

288.736 Equipment; compliance with sanitary standards. Sec. 176.  A person shall ensure that all new equipment meets applicable sanitary standards. Equipment and utensils coming in contact with milk, dairy products, mix or frozen desserts, including sanitary pumps, piping, fittings, and connections, shall be constructed of stainless steel or other equally corrosion-resistant material. However, where the use of stainless steel is not practicable, or in old equipment, other metals properly coated or plated may be approved in writing by the director on a case-by-case basis. Nonmetallic parts having product contact surfaces shall be of material that meets sanitary standards. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.737 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.737 - Frozen Desserts; Temperature of Dairy Products Received in Fluid Form; Rerun Standards; Packaging; Labeling.

288.737 Frozen desserts; temperature of dairy products received in fluid form; rerun standards; packaging; labeling. Sec. 177.  (1) A person shall ensure that milk, cream, and dairy products in fluid form received at a frozen dessert plant for use in mixes are immediately cooled to a temperature of 45°F (7°C) or less and maintained at that temperature until pasteurized. Mixes shall be assembled and pasteurized in a dairy plant.  (2) A person shall ensure that spilled frozen desserts and ingredients are discarded. Rerun shall be handled in sanitary containers properly covered and stored at or below 45°F (7°C) or shall be piped directly back to vats. Rerun which has been strained to remove nuts, fruits, or other ingredients shall be repasteurized and shall be used only as mix for products which contain the same ingredients. Frozen desserts that have been distributed shall not be returned to the manufacturer for repasteurization and processing. Flavoring and bulky ingredients may be added to mix after pasteurization.  (3) A person shall ensure that frozen desserts and mix are packaged in commercially acceptable containers and packaging material that will protect the quality of the contents in regular channels of trade. The packaging, cutting, molding, dispensing, and other handling or preparation of mix or frozen desserts and their ingredients shall be done in a sanitary manner. Plastic or rubber gloves shall be worn when handling frozen desserts for molding, cutting, or similar hand contact work.  (4) Frozen desserts shall be labeled as specified in section 143(2), (3), (4), (5), and (6). Bulk ice cream containers with removable lids, such as those used for hand dipping, shall be labeled on the body of the container. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.738 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.738 - Nonconforming New Frozen Dessert or Mix; Submission of Label for Review and Approval.

288.738 Nonconforming new frozen dessert or mix; submission of label for review and approval. Sec. 178.  New frozen desserts not conforming to existing standards shall be manufactured in accordance with sanitation standards established in this act and shall also comply with the bacteria count standards, coliform determinations, and storage temperatures where applicable, set forth in section 70. A person, firm, or corporation, before manufacturing and marketing any frozen dessert or mix which varies from the standards set forth in this act, shall notify the department of its intent to manufacture or market a frozen dessert or mix and shall submit for review and approval a proposed copy of the label for the new frozen dessert or mix. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.739 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.739 - Vehicle to Transport Mix, Frozen Desserts, and Ingredients; Construction and Operation; Cleaning.

288.739 Vehicle to transport mix, frozen desserts, and ingredients; construction and operation; cleaning. Sec. 179.  A person shall ensure that a vehicle including a mobile frozen dessert plant used for the transportation of mix, frozen desserts, and their ingredients is constructed and operated so as to protect the contents from heat, sun, and contamination. The vehicle shall be kept clean, and no substance capable of contaminating mix, frozen desserts, and their ingredients shall be transported in the vehicle. Where applicable, a frozen dessert plant shall provide an area for unloading vehicles that can be maintained in a sanitary condition. This area should be surfaced with concrete or blacktop. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 288.740 (2021)
2021 Michigan Compiled Laws|Chapter 288 - Dairy Industry|Act 267 of 2001 - Manufacturing Milk Law of 2001 (288.561 - 288.740)|Article 17 - (288.730...288.740)|Section 288.740 - Mobile Frozen Dessert Plant; Requirements.

288.740 Mobile frozen dessert plant; requirements. Sec. 180.  A person that owns or operates a mobile frozen dessert plant shall ensure all of the following:  (a) A mobile frozen dessert plant meets all requirements of this act exclusive of toilet facilities.  (b) A mobile frozen dessert plant has a potable water supply tank, of sufficient capacity, tilted toward a capped drain cock. The water inlet pipes shall be of removable flexible copper or other approved tubing with the nozzle for the hose connection capped and fully protected when not being used. A hose for connection to a potable water supply shall be provided and used exclusively for that purpose.  (c) A mobile frozen dessert plant has a suitable waste tank with a capacity at least equal to the water supply tank that is tilted toward a drain cock with an adequate method of gauging the contents. It shall be emptied and flushed as often as necessary at an approved location, in order to maintain sanitary conditions.  (d) A mobile frozen dessert plant has a refrigerated box of ample capacity for storage of the various ingredients carried that need refrigeration and constructed of noncorrosive material, the floor of which is pitched toward a drain. Temperature shall be maintained at 45°F (7°C) or lower in the refrigerated box, and it shall be equipped with an indicating thermometer.  (e) Mix to be frozen in a mobile frozen dessert plant is packaged in a single service container of 5 gallons or less at the place of manufacture.  (f) A mobile frozen dessert plant has a refrigerated syrup rail with a holding plate to maintain temperatures of 50°F (10 °C) or below.  (g) A mobile frozen dessert plant has a refuse can located within the mobile plant and a waste can or container for deposit of cups, papers, and other refuse by customers outside the mobile plant. Both shall be kept clean and so located as not to create a nuisance.  (h) Utensils, equipment, and multiuse containers in a mobile frozen dessert plant are washed and sanitized in the mobile plant after each day's use. History: 2001, Act 267, Eff. Feb. 8, 2002
MI Comp L § 289.1101 (2021)
2021 Michigan Compiled Laws|Chapter 289 - Pure Foods and Standards|Act 92 of 2000 - Food Law (289.1101 - 289.8111)|92-2000-I - Chapter I Short Title, Scope, Definitions (289.1101...289.1121)|Section 289.1101 - Short Title.

289.1101 Short title.Sec. 1101.  This act shall be known and may be cited as the "food law". History: 2000, Act 92, Eff. Nov. 8, 2000 ;-- Am. 2012, Act 178, Eff. Oct. 1, 2012 Compiler's Notes: Sec. 1117 of Act 92 of 2000 provides:“Sec. 1117. (1) Subject to subsections (2) and (3), this act takes effect 6 months after the date of enactment.“(2) Until 6 months after the effective date of this act, compliance with the standards of the design, construction, and equipment of a food service establishment approved under former sections 12901, 12902, 12903, 12904, 12905a, 12906, 12907, 12908, 12910, 12911, 12912, 12913, 12916, and 12921 of the public health code, MCL 333.12901, 333.12902, 333.12903, 333.12904, 333.12905a, 333.12906, 333.12907, 333.12908, 333.12910, 333.12911, 333.12912, 333.12913, 333.12916, and 333.12921, is considered compliance with this act.“(3) Beginning 6 months after the effective date of this act, a food service establishment shall comply with the standards of design, construction, and equipment established under this act.”
MI Comp L § 289.1103 (2021)
2021 Michigan Compiled Laws|Chapter 289 - Pure Foods and Standards|Act 92 of 2000 - Food Law (289.1101 - 289.8111)|92-2000-I - Chapter I Short Title, Scope, Definitions (289.1101...289.1121)|Section 289.1103 - Scope.

289.1103 Scope. Sec. 1103.  The provisions of this act regarding the selling of food shall be considered to include the manufacture, production, processing, packing, exposure, offer, possession, and holding of any food for sale; and the sale, dispensing and giving of food, serving, and the supplying of food in the conduct of any food establishment. History: 2000, Act 92, Eff. Nov. 8, 2000 Compiler's Notes: Sec. 1117 of Act 92 of 2000 provides:“Sec. 1117. (1) Subject to subsections (2) and (3), this act takes effect 6 months after the date of enactment.“(2) Until 6 months after the effective date of this act, compliance with the standards of the design, construction, and equipment of a food service establishment approved under former sections 12901, 12902, 12903, 12904, 12905a, 12906, 12907, 12908, 12910, 12911, 12912, 12913, 12916, and 12921 of the public health code, MCL 333.12901, 333.12902, 333.12903, 333.12904, 333.12905a, 333.12906, 333.12907, 333.12908, 333.12910, 333.12911, 333.12912, 333.12913, 333.12916, and 333.12921, is considered compliance with this act.“(3) Beginning 6 months after the effective date of this act, a food service establishment shall comply with the standards of design, construction, and equipment established under this act.”
MI Comp L § 289.1113 (2021)
2021 Michigan Compiled Laws|Chapter 289 - Pure Foods and Standards|Act 92 of 2000 - Food Law (289.1101 - 289.8111)|92-2000-I - Chapter I Short Title, Scope, Definitions (289.1101...289.1121)|Section 289.1113 - Terms Defined in Act; Meanings; Use of Terms "Critical Violation" and "Noncritical violation."

289.1113 Terms defined in act; meanings; use of terms "critical violation" and "noncritical violation."Sec. 1113.  (1) A term defined in the food code has the same meaning when used in this act, except as specifically defined in this act.  (2) The terms "critical violation" and "noncritical violation" shall not be used by a regulatory authority to classify violations of the food code. History: 2000, Act 92, Eff. Nov. 8, 2000 ;-- Am. 2012, Act 178, Eff. Oct. 1, 2012 Compiler's Notes: Sec. 1117 of Act 92 of 2000 provides:“Sec. 1117. (1) Subject to subsections (2) and (3), this act takes effect 6 months after the date of enactment.“(2) Until 6 months after the effective date of this act, compliance with the standards of the design, construction, and equipment of a food service establishment approved under former sections 12901, 12902, 12903, 12904, 12905a, 12906, 12907, 12908, 12910, 12911, 12912, 12913, 12916, and 12921 of the public health code, MCL 333.12901, 333.12902, 333.12903, 333.12904, 333.12905a, 333.12906, 333.12907, 333.12908, 333.12910, 333.12911, 333.12912, 333.12913, 333.12916, and 333.12921, is considered compliance with this act.“(3) Beginning 6 months after the effective date of this act, a food service establishment shall comply with the standards of design, construction, and equipment established under this act.”
MI Comp L § 289.1115 (2021)
2021 Michigan Compiled Laws|Chapter 289 - Pure Foods and Standards|Act 92 of 2000 - Food Law (289.1101 - 289.8111)|92-2000-I - Chapter I Short Title, Scope, Definitions (289.1101...289.1121)|Section 289.1115 - Repealed. 2007, Act 113, Eff. Apr. 1, 2008.

289.1115 Repealed. 2007, Act 113, Eff. Apr. 1, 2008. Compiler's Notes: The repealed section pertained to repeal of acts and parts of acts.
MI Comp L § 289.1117 (2021)
2021 Michigan Compiled Laws|Chapter 289 - Pure Foods and Standards|Act 92 of 2000 - Food Law (289.1101 - 289.8111)|92-2000-I - Chapter I Short Title, Scope, Definitions (289.1101...289.1121)|Section 289.1117 - Repealed. 2007, Act 113, Eff. Apr. 1, 2008.

289.1117 Repealed. 2007, Act 113, Eff. Apr. 1, 2008. Effective Date: The repealed section pertained to effective date of act.