California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 1 - Dairies › Article 11 - Milk Products Plant Score Card › Section 488 - Milk Products Plant Score Card

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
In accordance with the requirements of Section
					 32791 of the Food and Agricultural
					 Code, the following form is adopted as the official score card for milk
					 products plants in the State of California:
MILK PRODUCTS PLANT SCORE CARD
STATE OF CALIFORNIA, DEPARTMENT OF FOOD AND
					 AGRICULTURE DIVISION OF ANIMAL INDUSTRY--BUREAU OF MILK AND DAIRY FOODS
					 CONTROL
SACRAMENTO 95814
Trade Name: ___________________________ Business Address:
					 ______________________________
Owner or Manager:
					 ____________________________________________________________________
Products Manufactured or Processed:
					 ______________________________________________________
Factory License No.: ___________________________ Date:
					 ______________________________
Inspection Made: Before, during, after processing (hour)
					 __________ M.
Item Number
Perfect Value
Deductions
A
B
1.
SURROUNDINGS--Neat, clean, free of pooled
							 water, odors, harborages and breeding areas; tank unloading areas properly
							 constructed; approved pesticides used properly..........................
2
___________________________
2.
SEPARATE ROOMS--Separate rooms as required,
							 adequate size, proper construction, no direct opening to barn or living
							 quarters; storage tanks properly vented..........................
3
___________________________
3.
FLOORS--Smooth, impervious, no pools, good
							 repair, trapped drains..........................
1
___________________________
4.
WALLS AND CEILINGS--Smooth, washable, light
							 colored, good repair..........................
1
___________________________
5.
DOORS, WINDOWS, VENTS, OTHER
							 OPENINGS--Effectively protected against entry of flies and rodents; outer doors
							 self-closing, open outward, in good repair..........................
2
___________________________
6.
LIGHTING--Sufficient and properly
							 distributed..........................
1
___________________________
7.
VENTILATION--Well ventilated to preclude
							 condensation, filtered air with forced air
							 systems..........................
1
___________________________
8.
WATER SUPPLY--Sufficient, potable and
							 properly operated..........................
4
___________________________
9.
TOILET FACILITIES--Clean, well lighted,
							 ventilated, warm water, single-service towels, no direct opening to processing
							 rooms, self-closing door, sewage and other wastes disposed of in a sanitary
							 manner..........................
2
___________________________
10.
DRESSING ROOM(S)--Clean, orderly, well
							 ventilated..........................
1
___________________________
11.
HANDWASH FACILITIES--Clean, located as
							 required, good repair, warm water, soap, single-service towels, improper
							 facilities not used..........................
2
___________________________
12.
PERSONNEL-CLEANLINESS--Hands washed before
							 performing plant functions; rewashed when contaminated; clean outer garments
							 and hair covering worn; no use of tobacco in processing
							 areas..........................
1
___________________________
13.
MILK PRODUCT PLANT CLEANLINESS--Neat,
							 clean, no evidence of insects or rodents; trash properly
							 handled..........................
2
___________________________
14.
CONSTRUCTION AND REPAIR OF CONTAINERS AND
							 EQUIPMENT--Smooth, impervious, corrosion-resistant, nontoxic, easily cleanable
							 materials, good repair, accessible for
							 inspection....................................................
3
___________________________
15.
PROTECTION FROM CONTAMINATION--Operations
							 conducted and located so as to preclude contamination of milk products,
							 ingredients, containers, equipment and utensils; overflow, spilled and leaked
							 products or ingredients discarded; air and steam used to process products in
							 compliance; approved pesticides safely used..........................
3
___________________________
16.
CLEANING OF CONTAINERS AND
							 EQUIPMENT--Effectively cleaned, mechanical cleaning in compliance with Code
							 requirements, records complete, two compartment wash sink provided where
							 required..........................
5
___________________________
17.
SANITIZING OF CONTAINERS AND
							 EQUIPMENT--Approved sanitation process applied to all product contact surfaces
							 prior to use; efficient tests in compliance..........................
5
___________________________
18.
STORAGE OF CLEANED CONTAINERS AND
							 EQUIPMENT--Stored to assure drainage and protected from
							 contamination..........................
3
___________________________
19.
STORAGE OF SINGLE-SERVICE
							 ARTICLES--Received, stored and handled in a sanitary manner; paperboard
							 containers and single-service plastic containers not reused except where Code
							 permits..........................
2
___________________________
20.
SANITARY PIPING--Smooth, impervious,
							 corrosion-resistant, non-toxic, easily cleanable materials in good repair,
							 accessible for inspection, clean-in-place lines meet Code specification;
							 pasteurized products conducted in sanitary piping except as permitted by
							 Code..........................
3
___________________________
21.
PASTEURIZATION
A.
Indicating and Recording
							 Thermometers--Provided; in compliance with Code
							 requirements..........................
4
___________________________
B.
Time and Temperature Controls
1.
Batch Pasteurizers--Proper agitation where and when
							 required; each pasteurizer equipped with indicating, recording and airspace
							 thermometers, bulbs correctly placed; recording thermometer reads no higher
							 than indicating thermometer; product held in vat at correct holding time; no
							 product added after holding begins, airspace above product 5.0°F. or higher
							 above required pasteurization temperature during holding; in-let and outlet
							 valves and connections in compliance with Code...........................
2.
High-Temperature Short-Time Continuous Flow
							 Pasteurization--Flow diversion devices comply with Code requirements; diverted
							 flow line self-draining; stoppage precluded; proper assembly and operation;
							 product held at minimum pasteurization temperature; recorder-controller
							 complies with Code requirements; recorder temperature no higher than indicating
							 thermometer temperature; cut-in and cut-out temperature at or above required
							 temperature; setting sealed; no bypass around sensor; sensor located properly;
							 holding tube complies with design, assembly, slope and support requirements;
							 flow promoting devices comply with Code requirement, no improper manual
							 switches; maximum speed assures required holding time, setting sealed as
							 required..........................
10
___________________________
C.
Pasteurization Adulteration Controls
							 H.T.S.T. Satisfactory means to prevent adulteration with added
							 water..........................
3
___________________________
D.
Pasteurization--Regenerative
							 Heating--Pasteurized product in regenerator automatically under greater
							 pressure than raw product in regenerator at all times; accurate pressure gages
							 available for checking booster pumps, properly identified and
							 installed..........................
5
___________________________
E.
Pasteurization-Temperature Recording
							 Charts--Proper charts, correctly recorded; filed..........................
4
___________________________
22.
COOLING OF MILK AND PRODUCTS--Raw products
							 maintained at 45° F. or less until processed; pasteurized milk and milk
							 products, except those to be cultured, cooled immediately to 45° F. or less
							 until delivered; approved thermometers properly located in all refrigeration
							 rooms and storage tanks; recirculated cooling water from safe source; properly
							 protected, complies with bacterial standards..........................
5
___________________________
23.
BOTTLING AND/OR PACKAGING--Performed in
							 sanitary manner by approved mechanical equipment; fluid milk bottled in plant
							 where pasteurized..........................
3
___________________________
24.
CAPPING, CLOSING OR WRAPPING--Performed in
							 a sanitary manner by approved mechanical equipment; closures comply with
							 Code..........................
3
___________________________
25.
VEHICLES--Properly constructed, maintained
							 and cleaned; no contaminating substances transported; over-the-road tankers
							 properly cleaned and tagged..........................
3
___________________________
26.
COMPLIANCE WITH STANDARDS--All bacterial,
							 labeling, and compositional standards complied with (prorate debit based on
							 degree of noncompliance)..........................
13
___________________________
TOTAL POINTS POSSIBLE
							 100..........................
___________________________
TOTAL DEDUCTIONS..........................
___________________________
SCORE.................
___________________________
Representative
					 _______________________________________________________________
Duplicate Copy Received
					 ______________________________________________________
The word "code" refers to the Food and Agricultural Code,
					 with the exception of Items 21A and 21B, where the word "Code" refers to 3
					 California Administrative Code Section
					 585.
1. Amendment
					 filed 2-23-62; effective thirtieth day thereafter (Register 62, No.
					 4).
2. Amendment filed 4-25-75 as procedural and organizational;
					 effective upon filing (Register 75, No. 17).
3. Amendment filed
					 5-7-85; effective thirtieth day thereafter (Register 85, No. 19).
Note: Authority cited: Sections
						407
						and
						32791,
						Food and Agricultural Code. Reference: Section
						32701,
						Food and Agricultural Code.