Alabama Administrative Code › Title 420 - ALABAMA STATE BOARD OF HEALTH › Chapter 420-3-16 - PRODUCTION, PROCESSING, HANDLING OR DISTRIBUTION OF MILK, MILK PRODUCTS AND FROZEN DESSERTS › APPENDICES › Appendix F - CLEANING AND SANITIZATION

Current through Register Vol. 42, No. 9, June 28, 2024
I.
METHODS OF SANITIZATION
CHEMICAL
Certain chemical compounds are effective for the sanitization
				  of milk containers, utensils, and equipment. These are contained in either in
				  40
				  CFR 180.940 and shall be used in accordance
				  with label directions, or Electro-Chemical Activation (ECA) device
				  manufacturer's instructions if produced onsite in accordance with Section II
				  below.
STEAM
When steam is used, each group of assembled piping shall be
				  treated separately by inserting the steam hose into the inlet and maintaining
				  steam flow from the outlet for at least five (5) minutes after the temperature
				  of the drainage at the outlet has reached 94°C (200°F). The period of
				  exposure required here is longer than that required for individual cans because
				  of the heat lost through the large surface exposed to the air. Covers shall be
				  in place during treatment.
HOT WATER
Hot water may be used by pumping it through the inlet if the
				  temperature at the outlet end of the assembly is maintained to at least
				  77°C (170°F) for at least five (5) minutes.
II.
CRITERIA FOR THE ONSITE PRODUCTION AND USE OF
				  ELECTROCHEMICAL ACTIVATION (ECA) GENERATED HYPOCHLOROUS ACID FOR THE
				  SANITIZATION OF MULTI-USE CONTAINERS, UTENSILS, AND EQUIPMENT
The following is a list of criteria that are required for
				  on-site generation of ECA generated hypochlorous acid that was produced onsite
				  and used as a sanitizer for the sanitization of multi-use containers, utensils,
				  and equipment.
1. The ECA device manufacturer shall be registered with the
				  EPA as a pesticidal device establishment pursuant to
				  40 CFR
				  152.500 and shall comply with the labeling
				  requirements outlined in
				  40 CFR
				  156.10.
2. The minimum dilution percentage of the sanitizer shall be
				  fifty (50) parts per million (ppm) free available chlorine (FAC) with a minimum
				  contact time of thirty (30) seconds pursuant to the efficacy requirements for
				  EPA DIS/TSS four (4) Sanitizer rinses, for previously cleaned milk-contact
				  surfaces, and less than two-hundred (200) ppm FAC. The sanitizer produced shall
				  meet the data requirements of 40 CFR Part 158 Data Requirements for
				  Registration, Pesticide Assessment Guidelines - Subdivision G, 91-2(f), and its
				  test documents shall be pursuant to Good Laboratory Practices (GLPs).
3. The salt used to generate the sanitizer shall be of
				  food-grade quality rated at a minimum of 99.6 percent purity, and potable water
				  shall be used to ensure quality and consistency of the sanitizer
				  generated.
4. The ECA device and its solution concentrate storage
				  containers shall be constructed of materials that do not impart toxic materials
				  into the sanitizing solution either as a result of the presence of toxic
				  constituents in the materials of construction or as a result of physical or
				  chemical changes that may occur during the ECA process.
5. The ECA solution concentrate storage containers shall be
				  labeled with the following:
(a) Contents.
(b) Environmental Protection Agency (EPA) establishment
				  number for the ECA device manufacturer.
(c) Dilution percentage instructions for use and storage
				  conditions, including the shelf-life.
(d) A list of its active and inert ingredients.
(e) Other required standard safety data disclosures, formerly
				  referred to as Material Safety Data Sheet (MSDS).
6. The ECA device used to produce the hypochlorous sanitizer
				  shall control and record the parameters to ensure that the ECA device is
				  operating within its design limits and provides an effective real time
				  notification or alarm and shall shut down when it falls out of the required
				  range as recommended by the ECA device manufacturer.
7. Standard measurement methods such as FAC titration or
				  chlorine test strips shall be used to verify that the concentration of the
				  ready to use sanitizer being applied is in a range between 50 ppm and 200 ppm.
				  Measurement equipment shall be checked, calibrated, and measurements recorded.
				  All records shall be accessible to the Health Officer for inspection.
				  Electronically generated records for FAC concentrations, if used, shall meet
				  the criteria specified in Appendix H, Section V.
III.
EVAPORATING, DRYING, AND DRY PRODUCT EQUIPMENT
				  CLEANING
CLEANING
Cleaning of Evaporators and Condensers - Some evaporators are
				  designed so that the milk or milk product is exposed to large surface areas for
				  a long period of time at temperatures conducive to the growth of
				  microorganisms.
Pipelines and/or equipment designed for automated mechanical
				  cleaning of evaporators should meet the following requirements:
(a) A pH recording device should be installed in the return
				  solution line to record the pH and time which the line or equipment is exposed
				  during the cleaning and sanitizing operation.
(b) These pH recording charts should be identified, dated,
				  and retained for three (3) months.
(c) During each official inspection, the Health Officer
				  should examine and initial the pH recording charts to verify the time of
				  exposure to the cleaning solutions and their pH.
The following are suggested procedures for cleaning and
				  sanitizing evaporators and condensers:
The surface area inside an evaporator is extremely large. Not
				  only is there a large separator chamber and vapor lines but steam chests may
				  also have as many as 500 to 1400 heating tubes from 3 to 15 meters 10 to 50
				  feet long. The total surface area may be 4,000 to 35,000 square feet, which may
				  require large volumes for recirculation. This surface area shall be cleaned and
				  sanitized carefully or it will contaminate the milk or milk product. The
				  operating temperatures in an evaporator are very close to the growing
				  temperatures of thermoduric and certain mesophilic types of bacteria. The first
				  effect may operate at 60°C (140°F) to 77°C (170°F), the second
				  effect at 52°C (125°F) to 63°C (145°F), and the third effect at
				  38°C (100°F) to 49°C (120°F). The product being evaporated is
				  often re-circulated in the last effect several times until the right
				  concentration is reached, which may give bacteria ample time to grow. A clean
				  evaporator operates more efficiently. It is necessary to clean the evaporators
				  after long periods of operations because burned-on material reduces heat
				  transfer and efficiency. A point is reached where it will be more economical to
				  stop and clean up than to continue to operate. Evaporators need cleaning for
				  sanitary reasons as well as for efficient operation. Tube chests and heating
				  plates shall be cleaned to get good heat transfer. If vapor lines are not
				  cleaned, it is possible to get a back surge of vapor when the vacuum is
				  released. This can carry soil back into the milk or milk product thus lowering
				  the quality. This soil may drop into the thermo-compression unit, block passage
				  of vapors, and actually prevent good operation. Compounds for cleaning are
				  usually divided into two (2) main groups:
(a) The alkaline cleaners usually contain caustic with water
				  conditioners, synthetic detergents, and foam depressants added to enhance
				  cleaning action. The purpose of the alkaline cleaner is to digest the bulk of
				  the soil. The alkaline solutions are usually run first at concentrations
				  ranging from 1 percent to 3 percent at temperatures of 83°C (180°) to
				  88°C (190°F) for 30 to 60 minutes.
(b) Acid cleaners are usually food grade with synthetic
				  detergents and inhibitors to prevent attack on metal surfaces. The purpose of
				  acid cleaners is to remove mineral films, alkali cleaner residues, and shine
				  the inside surfaces. Acid solutions are usually used last at concentrations of
				  0.2 percent to 0.5 percent at 60°C (140°F) to 71°C
				  (160°F).
In all cases, cleaners and cleaning instructions should be
				  followed as recommended by the manufacturer of the cleaning compound. It is
				  also necessary to follow the recommendations and instructions of evaporator
				  manufacturers. The evaporators operating with compressed ammonia require
				  special cleaning precautions.
Cleaning Methods - There are four (4) basic methods of
				  cleaning evaporators:
1. Boil-out;
2. Circulation;
3. Spray cleaning; or
4. A combination of the three methods.
(a) The boil-out method is the oldest, but it is still very
				  effective. It is accomplished by rolling or boiling the cleaning solution under
				  partial vacuum. Heat is applied by the evaporator and just enough vacuum is
				  used to roll the solution. Cleaning solutions are elevated to the dome and
				  upper parts by opening and closing the vacuum breaker. Hand-brushing of some
				  areas is often necessary following boil-out because it is difficult to
				  thoroughly clean the upper surfaces with this method.
(b) Circulation cleaning is a newer method of cleaning. The
				  cleaning solution actually follows the milk or milk product path. The solution
				  is circulated by returning it back to the starting point. Heat is applied by a
				  pre-heater, tube chest, or steam jet, sometimes called a boil-out nozzle. This
				  method is not adaptable to all types of evaporators and it is usually necessary
				  to add spray cleaning devices to thoroughly clean separators and the bottom
				  tube sheet in steam chests.
(c) Spray cleaning is the newest method of cleaning
				  evaporators. Cleaning solutions are pumped through spray devices and
				  distributed over the surfaces which are contacted by the milk or milk product.
				  Heat is applied by a pre-heater, a surge tank, or on the run with live steam.
				  When properly designed and operated spray cleaning systems are used, cleaning
				  problems are at a minimum. Spray cleaning offers many advantages over boil-out
				  or circulation methods of cleaning. Less water and less cleaning solution are
				  required. This not only results in a saving of water, heat, and cleaners, but
				  more concentrated cleaning solutions can be used giving faster, more effective
				  cleaning. Heat for the rinse water and cleaning solutions is applied
				  externally, preventing additional burn-on in tube chests. As the evaporator is
				  not under vacuum, less heat is required to keep the solution hot, resulting in
				  a saving of fuel. Higher temperatures can be used to improve cleaning
				  efficiency. There are some disadvantages to spray cleaning. Spray devices cost
				  extra money because they are specifically designed for almost every operation.
				  Spray devices shall be properly placed and designed to cover the top of the
				  dome in the separator, the tangential inlets, the vapor lines, sight glasses,
				  and steam chest tubes. Spray cleaning may require additional stainless steel
				  lines to convey the solution at the necessary volumes. Larger pumps are also
				  required to pump the necessary volume of cleaning solution. Even with these
				  disadvantages, the advantages of savings in heat, water, cleaning compound, and
				  time outweigh the disadvantages.
(d) Sometimes there are advantages in using combined systems
				  of cleaning. It may be possible to boil-out the steam chests and spray the
				  separators. Sometimes it is possible to circulate the steam chests and spray
				  clean the separators or other portions of the unit. Quite often the combined
				  systems, especially the circulation in the spray system, will work best on
				  certain types of evaporators.
(e) One of the biggest factors affecting the method of
				  cleaning used is the type of evaporator. In a falling film type evaporator,
				  circulation cleaning can be used to clean the tube chests and spray cleaning
				  can be utilized to clean the evaporator chambers. When using a plate-type
				  evaporator, circulation cleaning is best. In an internal type tube chest, a
				  boil-out system for the tubes and spray cleaning of the separator works very
				  well. With an external chest type evaporator, the entire unit can be spray
				  cleaned. If it is a compressed ammonia operated evaporator, spray cleaning
				  works well, and sanitizing should be done to eliminate any microorganisms which
				  may have survived the cleaning regimen. Sanitizing can best be accomplished by
				  using chemical sanitizers. Heat may be used if all surfaces are heated to
				  83°C (180°F) or higher. Since there is a tremendous investment in
				  stainless steel evaporators, it is necessary to use cleaning and sanitizing
				  products which do not corrode stainless steel. Chemical sanitizers can be
				  applied through the spray equipment or they can be applied with fogging
				  guns.
1.
High-Pressure Pump and High-Pressure Lines
-
				  The high-pressure pump and high-pressure line to the dryer nozzles may be
				  cleaned as a separate circuit by connecting the line to the nozzle back to the
				  drop tank and this tank connecting to the inlet of the high-pressure pump. The
				  regular milk or milk product atomizing nozzles should be removed before
				  cleaning is to be done.
Another method of cleaning the high-pressure pump and lines
				  is to include this pump and high-pressure lines in the circuit when wet
				  cleaning some types of spray dryers. In either case, a solution of 1-3 percent
				  caustic heated to 72°C (160°F) should be circulated for at least thirty
				  (30) minutes. A solution of inhibited acid should be pumped through the
				  atomizing system as a daily procedure to remove the milkstone from the
				  high-pressure pump and high-pressure line. A solution of inhibited acid should
				  be recirculated a minimum of 10 to 15 minutes and followed by a rinse with
				  potable water.
It is also recommended that the high-pressure pump head be
				  disassembled as a daily procedure immediately following the final rinse and the
				  parts be placed on a table or rack for air drying. When the pump is
				  disassembled the parts are to be checked to see if they are clean, and to see
				  if any maintenance is required to remove pits. Seats are also checked at this
				  time. Since a high- pressure pump is subjected daily to extreme heavy duty, the
				  valves and seats are recommended to be ground periodically to maintain uniform
				  pressure on the atomizing nozzles. Prior to use, the entire system should be
				  sanitized.
2.
Wet Cleaning of Dryers
- There are several
				  methods of wet cleaning dryers:
(a) The first method is hand-brushing. The cleaning personnel
				  go into the dryer with buckets of cleaning solution and brush all surfaces of
				  the dryer. The unit is then rinsed with a hose.
(b) Cleaning can also be done with hand-operated spray guns.
				  These spray guns are pressure pumps which operate at high pressures in low
				  volumes. In many cases, box-type dryers can be completely cleaned with the
				  addition of a seven (7) foot extension on these pressure guns. By using
				  high-pressure spray guns and cleaning compounds with a high synthetic detergent
				  content, it is possible to remove very difficult soil.
(c) The third method of wet cleaning is by spray cleaning
				  with various types of stationary or rotating spray devices. They usually
				  operate at a high volume of low pressure in the range of 69 kPa (10 psi) to 138
				  kPa (20 psi). Constant spray coverage can be obtained when spray devices are
				  properly designed. Usually several spray devices are required because of the
				  many chambers, collectors, and down pipes within these units. Less time is
				  required to do a complete job with spray cleaning. The systems are installed so
				  that cleaning lines are easily connected to the spray devices and an effective
				  return system. Spray cleaning time is much shorter than hand cleaning time,
				  especially in large units. Spray cleaning eliminates the entry of cleaning
				  personnel into the drying units. Silo or vertical type dryers are often 6.2
				  meters (20 ft.) to 30.4 meters (100 ft.) high and it is difficult and dangerous
				  to clean by hand or by hand operated units. Spray cleaning eliminates the
				  flavor contamination when switching to other milk or milk products. If an
				  ungraded milk or milk product is run through the dryer, it is necessary to
				  thoroughly clean before running a Grade "A" milk or milk product. There are
				  disadvantages to spray cleaning. The spray devices shall be properly placed and
				  designed to do the complete cleaning job. They shall be removable so as not to
				  affect the air currents during operation. However, the advantages of safety
				  plus cleaning time and consistently complete cleaning outweigh the
				  disadvantages. A typical spray cleaning cycle might operate as follows:
(1) The various spray heads are placed in the dryer and
				  securely fastened into place. The rinse water is pumped through the spray
				  device and allowed to run down the side-walls of the drying units. Cleaning
				  compounds which are mild alkaline or chlorinated cleaners are prepared at 0.3
				  percent concentration, heated to 71°C (160°F) to 83°C (180°F),
				  and circulated for forty-five (45) minutes to one (1) hour. The unit is given a
				  final rinse and is thoroughly dried. Occasionally acid type cleaners are used
				  to control mineral films. Sanitizing with chemical sanitizers is a
				  controversial subject. Sanitizing can be done with heat but it may be difficult
				  to heat all surfaces to 83°C (180°F). Heating to 83°F (180°F)
				  for ten (10) minutes does not kill spore formers. However, they are killed with
				  many chemical sanitizers. Even if heat is used, it is recommended that chemical
				  sanitizers be occasionally used. By pumping the sanitizer solution to the
				  high-pressure pump or by fogging with high pressure, it is possible to
				  completely cover the milk or milk product-contact surface. Actually, the unit
				  shall be thoroughly dried before operation. Chlorine sanitizers may cause
				  corrosion.
Obviously, these compounds should be used with care. If
				  chlorine is left on the dryer and heat is applied, the chlorine droplets will
				  become hot and concentrate and cause pitting. When chlorinated cleaners are
				  used, a dryer surface can be effectively cleaned and at least partially
				  sanitized and the solution can be completely rinsed. Acid-synthetic detergent
				  type sanitizers have been developed which are effective on spore formers. These
				  compounds are germicidal, effective in hard water, and stable in hot or cold
				  solutions. They have an advantage in that they are noncorrosive to dairy
				  metal.
(2) It is not necessary to wet clean dryers on a daily basis.
				  However, a schedule should be set up so cleaning is done periodically. As long
				  as a dryer is operating continuously, it is not necessary to clean it from an
				  efficiency standpoint. Some types of dryers require very little cleaning, maybe
				  once each month; others require dry cleaning on a more frequent basis. It is
				  necessary to clean and sanitize dryers if they are going to remain idle any
				  appreciable length of time. Bacteria may grow in dryers which remain idle.
				  Dryers shall be spray cleaned if they are improperly operated, causing burn-on
				  in the drying chamber. Whenever fires develop inside the drying unit or when
				  burn-on occurs, it is necessary to thoroughly clean at least the drying
				  chambers. Quality is the key to the dry milk industry. There should be a
				  program of cleaning and sanitizing of both evaporators and dryers. Better
				  quality milk and milk products are produced in evaporators and dryers when
				  thoroughly cleaned and sanitized on a regular basis.
3.
Dry Cleaning
- It is very difficult to
				  discuss proper cleaning procedures without also discussing proper operating
				  procedures, especially the start-up and shutdown of the dryer. Assuming the
				  dryer has been properly started and operated throughout the run or drying
				  cycle, the first step in a successful cleaning operation is shutting the dryer
				  down properly. The type of energy supplying heat to the dryer chamber, i.e.,
				  steam or gas, alters the proper shutdown technique. The correct procedure in
				  shutting down a steam heated dryer is as follows:
(a) Shut off the main steam valve at the proper time.
(b) Maintain the proper dryer outlet temperature for drying
				  by gradually reducing the output of the high-pressure pump until the residual
				  heat of the steam coil is dissipated to a point where it does not maintain
				  proper temperature or until the milk or milk product being pumped by the
				  high-pressure pump does not maintain a satisfactory spray pattern.
(c) Keep the dry milk product removal system and conveying
				  system in operation.
(d) Keep the air intake and exhaust fans on the dryer in
				  operation until the main chamber is sufficiently cooled to provide a
				  comfortable atmosphere for the cleaning personnel.
On a gas-fired spray dryer, the burner assembly has very
				  little or no residual heat capacity. Therefore, the shutdown is more rapid. The
				  correct procedure for shutting down a gas-fired dryer is as follows:
(a) Shut off the gas supply to the burner.
(b) Immediately shut off the high-pressure pump.
(c) Same procedure as steam heated dryer.
(d) After the above procedures have been accomplished, shut
				  down the intake fan. Let the exhaust fan and vibrators or shakers continue to
				  operate, along with the milk and milk product removal system. The exhaust fan
				  should be severely dampered so that it induces only a small air-flow. A small
				  auxiliary fan is sometimes used in lieu of the dampered exhaust fan. The use of
				  either fan serves a twofold purpose: First, it is helpful to put the drying
				  system under a slight negative pressure to reduce the tendency for milk or milk
				  product to drift out of the system into the milk plant through open doors, etc.
				  Secondly, it is vital to prevent thermal currents from creating a reverse
				  air-flow through the drying system, which tends to deposit milk or milk product
				  on the heating surfaces and plenum duct. Milk or milk product deposits on steam
				  coils reduce their heating ability, create sediment, and conceivably bacterial
				  problem areas. If the dryer is gas fired, there is a further hazard of fire. It
				  is important; therefore, that the closure or covers supplied by the
				  manufacturer be placed on the inlet air duct system simultaneous with the
				  shutdown of the fan. After any prime milk or milk product has been removed from
				  the drying system, the system is ready for cleaning. The cleaning personnel
				  should be supplied each day with a freshly laundered set of coveralls, white
				  cap, white face mask, and clean rubbers or boot covers (canvas or
				  single-service plastic). Prior to donning the above uniform, the procedure is
				  to remove the spray nozzles and pipes as these are normally cleaned with the
				  liquid dryer feed equipment. With clean uniforms, proper brushes, and
				  preferably vacuum cleaning equipment, the cleaning personnel enter the main
				  desiccator chamber and start the cleaning process as far upstream as possible
				  from the milk or milk product removal or pneumatic conveyor system:
(1) The first portion cleaned is the collector system. This
				  is done by inserting a brush into the cloth tubes and brushing the length of
				  the tube. Again, this can be done more satisfactorily by utilizing the special
				  vacuum tools designed and available for this service.
(2) Remove the dust covers and brush or vacuum out the nozzle
				  ports.
(3) Manually brush or vacuum the ceiling and walls of the
				  drying chamber.
(4) Sweep or vacuum clean the floor of the dryer, placing
				  milk or milk product in a container.
Note
: Do not remove this milk or milk product by
				  way of the milk and milk product removal system.
(5) Inspect the dryer for any inadvertent wet spraying or
				  nozzle drippings that may have occurred during the drying cycle. Should either
				  of these have occurred, the application of a minimum amount of water and effort
				  will be required to remove the clinging material. Any moisture introduced shall
				  be removed before operation begins because of its effect upon smooth milk or
				  milk product flow and because it would establish a more favorable environment
				  for bacterial growth if it were allowed to remain.
(6) Check the collector for loose or torn bags and any other
				  mechanical checks necessary before leaving the dryer.
(7) Close the dryer securely and check the switches to make
				  sure they are in the proper starting positions. At frequent intervals, not over
				  a two (2) week period, the operator should clean and inspect the heated air
				  intakes of the dryer, assuming that the dryer is properly operated during this
				  time. However, should a malfunction occur where the dryer operator does not
				  follow the procedures outlined for proper shutdown, it may require an
				  inspection and cleaning at closer intervals. Frequent inspection will eliminate
				  a source of sediment contamination.
(8) On start up after dry cleaning of the cloth collector
				  dryer, the first two (2) bags of milk or milk product shall be discarded. This
				  will allow for the removal of any milk or milk product remaining in the tubes
				  and system after shutdown.
AUXILIARY DRY PRODUCT EQUIPMENT
1.
Sifters
- In general, there are two (2) types
				  of dry product sifters in use by the dry milk industry. These are the shaker
				  type and the rotary or gyrating type. Both are designed to operate at various
				  capacities either manually bagging or packaging from their outlet or designed
				  for automatic packaging equipment.
For the general guidance of sifter manufacturers and the dry
				  milk industry, the following screen size openings may be considered as
				  recommended openings to result in satisfactory screening of the listed dry milk
				  product:
TABLE 13
SIEVE SIZES AND DESIGNATIONS
Product
Sieve Designation From The American Society
								For Testing and Materials (ATSM) International E-11
Maximum Sieve Opening
								(approximately)
MM
Inch
Nonfat Dry Milk
#25
0.707
0.027
Dry Whole/Dry Buttermilk
#16
1.19
0.047
It is recognized that larger screen size openings may be
				  necessary for sifting certain special dry milk products, such as "instant"
				  products, and for classification of dry milk products into different particle
				  sizes.
Openings referred to above are based on general experience as
				  to what constitutes satisfactory screening to remove dry milk product lumps or
				  potential dry milk product contamination, and also on the ability of most
				  currently used sifters to successfully sift dry milk products through such size
				  openings, without excessive loss of fine dry milk product into the "reject
				  material" outlet. Other factors also affect loss, such as:
(a) Percent of "open area" in the screen used.
(b) Uneven flow rates to the sifter.
(c) Ratio of screening surface to dryer capacity.
(d) Amount and kind of mechanical energy applied to the
				  screening surface.
(e) Sifter design and construction.
(f) Nature of dry product being sifted.
Screen opening dimensions may be obtained by any desired
				  combination of wire thickness and number of wires per inch. For instance, if
				  the screening surface is made of stainless steel woven wire, the 0.707 mm
				  (0.027 of an inch) opening might be obtained by using 24 X 24 mesh market grade
				  screen cloth made of wire 0.399 mm (0.014 of an inch) thick about 45 percent
				  open area or by using 30 X 30 bolting cloth screen made of wire 0.185 mm
				  (0.0065 of an inch) about 65 percent open area or by many other mesh-wire
				  thickness combinations. These combinations allow a wide choice to obtain a
				  desired balance between screen strength and percent open area. If materials
				  other than stainless steel are used to construct the screening surface, similar
				  combinations may be employed to achieve the desired opening size.
Recommendations for cleaning dry milk product sifters:
a.
Dry Cleaning Program
- The procedures set
				  forth below should be followed:
(1) Completely dismantle and thoroughly vacuum or dry
				  brush-clean all dry milk or milk product-contact surfaces of the dry milk
				  sifter. Reassemble as soon as finished and make every effort to keep all parts
				  dry.
(2) Check the sifter screen(s) for broken or displaced wires
				  (threads) and for other openings around the frame of the screen, which might
				  permit the passage of un-sifted dry milk product. Other parts of the sifter,
				  including ball trays and balls, if used, should also be inspected for
				  condition. Any necessary repair or replacement should be made as soon as
				  possible.
(3) Flexible rubber or cloth connectors at the inlet and
				  outlets of the sifter should be thoroughly cleaned daily following the
				  procedures as recommended for the sifter. At this time, connectors should be
				  closely examined for holes, cracks, or other damage.
Note
: To facilitate removal for cleaning, the
				  use of easily removable fastening devices are recommended.
(4) Thoroughly vacuum or dry brush-clean all external parts
				  of the sifter, including the sifter frame and drive mechanism.
b.
Wet Cleaning Program
- The procedures set
				  forth below should be followed:
(1) Completely dismantle as cited in a.(1) above; remove all
				  loose dry milk product; then rinse all parts with clear water; and follow by a
				  thorough hand-brushing of all parts, using a general purpose dairy cleaner.
				  Rinse thoroughly to remove all evidence of cleaning solution or soil. It is
				  recommended that hot water at 7°C (170°F) or above be used for rinsing
				  in order to sanitize the equipment and to aid the subsequent drying.
(2) Allow all parts to air dry completely prior to
				  reassembly.
(3) The wet wash should be done as frequently as necessary
				  and should be done after each use if the sifter is not being used on a daily
				  basis.
(4) After cleaning, drying, and reassembly, the dry milk
				  product outlet should be protected from contamination.
c. General Recommendations
(1) Vacuum cleaning is preferred to brush-cleaning or
				  cleaning with air under pressure as it decreases the dust drift problem to
				  other areas of the milk plant.
(2) Brushes or vacuum cleaner fittings used for cleaning dry
				  milk product-contact surfaces should not be used for cleaning non-dry milk
				  product-contact surfaces or for other uses which might result in contamination.
				  Such brushes and special fitting should be stored in an enclosed cabinet when
				  not in use. For protection and housekeeping considerations, such cabinets
				  preferably should be of non-wood construction and should have open mesh metal
				  shelving.
Note
: For additional details refer to 3-A
				  Sanitary Standards for Sifters for Dry Milk and Dry Milk Products, Serial
				  26-##.
2.
Storage/Shipping Bins
: The use of portable
				  bins, totes, super sacks, or other portable storage/shipping containers shall
				  comply with the construction requirements of Item 11p and the cleaning and
				  sanitizing requirements of Item 12p of this these rules.
If interior bracing and ladders are used in milk plant
				  storage bins, they shall be constructed of smooth rounded metal and be
				  installed sufficiently far from the walls to prevent harborages.
Dry milk product entrance and discharge openings connected to
				  the attending conveying equipment shall be dust-tight and shall be easily
				  accessible for cleaning. Vents to the exterior shall be equipped with readily
				  removable air filters of adequate capacity or readily removable covers. If air
				  is to be introduced into the dry milk product zone, only filtered air shall be
				  used, and it shall comply with the applicable standards of Appendix H.
				  Auxiliary agitators or any other interior devices, if used, shall be designed
				  to be smooth, crevice-free, and readily cleanable. The exterior surface of the
				  bin should be smooth, hard finished, and readily cleanable. Hinges on covers,
				  if used, shall be the take-apart type. Covers or doors shall be provided to
				  enclose the dry milk product zone when dry milk product is not being dumped.
				  These shall be so constructed that dirt or dust on the top will not slide or
				  fall into the bin when the cover is open. Access openings shall be provided on
				  all in-milk plant bins. Such openings should not be less than 45.7 centimeters
				  (18 inches) in its smallest dimension. Covers shall be constructed without
				  raised internal reinforcements and should be hinged and equipped with a quick
				  opening device. The gaskets for such openings shall be made of solid material
				  that is non-toxic, nonabsorbent, smooth, and unaffected by the dry milk
				  product. Storage/shipping bins in continuous use either in the milk plant or in
				  transporting dry milk products from one (1) milk plant to another should be
				  cleaned according to manufacturer's recommendations when necessary. They may be
				  cleaned by either approved dry cleaning methods or wet cleaned.
3.
Packaging and Packages
- Packaging equipment
				  for dry milk products will vary greatly as to their design depending upon
				  whether the packages being filled are drums, bins or bags. Whatever equipment
				  is used, it should be designed so as to protect the dry milk product from
				  contamination from outside sources and from air during the packaging operation.
				  All connections of conveying equipment to packaging devices should have
				  dust-tight connections. All conveyors, ducts, belts, and screws used in
				  connection with packaging equipment should be provided with a dust collector
				  system, capable of eliminating any visible dust. All dry milk product hoppers,
				  when used, should be provided with covers to properly protect the dry milk
				  product from contamination. Hand-filling should not be permitted except for
				  periods of adjustment of automatic weighing devices.
Author:
G. M. Gallaspy, Jr.
Statutory Authority:
Code of Ala. 1975,
					 §§
											22-2-2,
					 22-20-7.