reglab/statecodes huggingface dataset:
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-5 - Manufacturing practices

Current through July 10, 2024
(a) Except as provided
			 in subsection (e) of this section, all utensils and equipment used in the
			 manufacturing and handling of frozen desserts or frozen dessert mix, excluding
			 equipment cleaned in place by prior approval before installation, and all parts with
			 which frozen desserts or frozen dessert mix come in contact shall be completely
			 dismantled and thoroughly washed with hot water and a cleaning solution at one of
			 the following intervals: (1) As set forth by the utensil or equipment manufacturer's
			 recommendations; (2) If not set forth by the manufacturer, at an interval consistent
			 with current Good Manufacturing Practices ("cGMP") specified under  21 CFR 117; or
			 (3) If not set forth by the manufacturer and if no cGMP specifications exist, then
			 after each day's operation . All such utensils and equipment, after assembling,
			 shall be effectively sanitized immediately before use.
(b) Hot and cold running water, and necessary wash
			 sinks of suitable size and construction, for the proper cleaning of all utensils and
			 equipment shall be provided.
(c)
			 Convenient hand-washing facilities, including warm running water, washing
			 detergents, single service towels or mechanical hand dryers, shall be provided in
			 all manufacturing rooms.
(d) All
			 multi-service cans, when empty, and before being returned to a frozen dessert or
			 frozen dessert mix plant, shall be effectively washed, and shall again be washed and
			 sanitized before refilling.
(e) Heat
			 treatment dispensing freezers shall be cleaned and sanitized in strict compliance
			 with manufacturer's operating instructions specifications.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-6 - Toilets and lockers

Current through July 10, 2024
Adequate toilet and locker facilities shall be provided for
				employees. No toilet room shall open directly into any room used for the
				manufacturing of frozen desserts and/or frozen dessert mix, unless the toilet
				room has a vent exhaust system that vents the air in the toilet room directly
				outside the premises. The vent exhaust system must be of such design as to be
				activated when someone enters the toilet room. The vent exhaust system must be
				able to draw fresh air from either inside the premises or outside the premises.
				Toilet doors shall be equipped with self-closing devices. Wash basins shall be
				provided with an adequate supply of hot and cold running water, washing
				detergents, single service towels and/or mechanical hand
				dryers.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-7 - Health and habits of employees

Current through July 10, 2024
(a) All persons
			 engaged in the manufacturing or handling of frozen desserts and/or frozen
			 dessert mix shall be free from communicable disease, shall be clean of person
			 and shall wear clean, washable outer clothing.
(b) The use of tobacco or other unsanitary
			 habits are prohibited.
(c) Articles
			 of wearing apparel, when not in use, shall be kept in rooms other than those in
			 which frozen desserts and/or frozen dessert mix are manufactured or
			 handled.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-9 - Labeling

Current through July 10, 2024
(a) When bakery products or coatings are
			 combined with frozen desserts, as is the case with ice cream sandwiches, ice
			 cream cake roll, coated bars, coated novelties and similar products, in
			 addition to other labeling requirements, the ingredients of such bakery
			 products and coatings shall be clearly declared on the container or
			 label.
(b) The use of the term
			 "home made" or "home maid" and "farm made" or "farm maid" is limited to those
			 products actually manufactured in the home or on the farm.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-11 - Depots

Current through July 10, 2024
(a) "Depot" is defined as a building from
			 which mobile units operate and where they are sanitized.
(b) All mobile units shall operate from a
			 depot and shall report to their respective depots for sanitizing at least once
			 a day except those operating exclusively at fairs, outings and carnivals for a
			 short duration.
(1) The walls of the
			 sanitizing area shall be smooth, clean and washable.
(2) There shall be no openings in the walls
			 or at the base of the door, in order to prevent vermin infestation. The floor
			 shall be constructed of cement or other impervious material, provided with a
			 drain, and coved at the junction of the floor and wall.
(3) There shall be adequate light and
			 ventilation provided and the interior and exterior of the structure shall be
			 kept in an orderly and sanitary condition at all times.
(4) A sufficient supply of hot and cold
			 running water shall be provided.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-12 - Milk shake mix

Current through July 10, 2024
Milk shake mix is a food prepared from the same ingredients and
				in the same manner prescribed in section
				21a-58-15(g)
				for ice cream mix, and complies with all the provisions of section
				21a-58-15
				except that:
(a) Its content of milk
			 fat is not less than three and one-quarter per cent.
(b) Its content of total milk solids is not
			 less than 13.25 per cent.
(c)
			 Caseinates may be added when the content of total milk solids is not less than
			 13.25 per cent. The name of the product is "milk shake mix."
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-14 - Frozen dessert labeling

Current through July 10, 2024
(a) Frozen
			 desserts, when in packaged form, shall bear a label containing:
(1) the standardized name of the
			 product;
(2) the net weight or
			 volume of contents; and
(3) the
			 name and plant address of the manufacturer. In lieu of such name and address,
			 the name and address of the packer or distributor, together with the
			 Connecticut license number of such manufacturer, or the name and home address
			 of the manufacturer together with the Connecticut license number of such
			 manufacturer.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-16 - Ice milk: identity; label statement

Current through July 10, 2024
(a)
Description.
Ice milk is the food prepared from the same
			 ingredients and in the same manner prescribed in Section
			 21a-58-15
			 for ice cream and complies with all the provisions of Section
			 21a-58-15
			 including the requirements for label statement of optional ingredients, except
			 that:
(1) Its content of milkfat is more than
			 2 per cent but not more than 7 per cent.
(2) Its content of total milk solids is not
			 less than 11 per cent.
(3)
			 Caseinates may be added when the content of total milk solids is not less than
			 11 per cent.
(4) The provision for
			 reduction in milkfat and nonfat milk solids content from the addition of bulky
			 flavors in Section
			 21a-58-15
			 applies, except that in no case will the milkfat content be less than 2 per
			 cent, nor the nonfat milk solids content be less than 4 per cent. When the
			 milkfat content increases in increments of 1 per cent above the 2 per cent
			 minimum, it may contain the following milkfat-to-nonfat milk solids levels:
Per cent milkfat
Minimum per cent non fat
Milk solids
2
9
3
8
4
7
5
6
6
5
7
4
(5)
			 The quantity of food solids per gallon is not less than 1.3 pounds.
(6) When any artificial coloring is used in
			 ice milk, directly or as a component of any other ingredients, the label shall
			 bear the statement "artificially colored," "artificial coloring added," "with
			 added artificial color," or " ___________________________, an artificial color
			 added," the blank being filled in with the common or usual name of the
			 artificial color; or in lieu thereof, in case the artificial color is a
			 component of another ingredient, "__________________________artificially
			 colored."
(7) If both artificial
			 color and artificial flavoring are used, the label statements may be
			 combined.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-17 - Sherbet: identity; label statement

Current through July 10, 2024
(a)
Description
(1) Sherbet is a food
			 produced by freezing, while stirring, a pasteurized mix consisting of one or
			 more of the optional dairy ingredients specified in paragraph (b) of this
			 section, and may contain one or more of the optional caseinates specified in
			 paragraph (c) of this section subject to the conditions hereinafter set forth,
			 and other safe and suitable nonmilk-derived ingredients; and excluding other
			 food fats, except such as are added in small amounts to accomplish specific
			 functions or are natural components of flavoring ingredients used. Sherbet is
			 sweetened with nutritive carbohydrate sweeteners and is characterized by the
			 addition of one or more of the characterizing fruit ingredients specified in
			 paragraph (d) of this section or one or more of the nonfruit-characterizing
			 ingredients specified in paragraph (e) of this section.
(2) Sherbet weighs not less than 6 pounds to
			 the gallon. The milkfat content is not less than 1 per cent nor more than 2 per
			 cent, the nonfat milk-derived solids content not less than 1 per cent, and the
			 total milk or milk-derived solids content is not less than 2 per cent nor more
			 than 5 per cent by weight of the finished food. Sherbet that is characterized
			 by a fruit ingredient shall have a titratable acidity, calculated as lactic
			 acid, of not less than 0.53 per cent.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-18 - Nonfruit sherbet: identity; label statement

Current through July 10, 2024
(a)
Description.
(1) Nonfruit sherbet
			 is a food having a characteristic fruit-like flavor but shall not contain any
			 fruit or fruit juice. Nonfruit sherbet is prepared by freezing, while stirring,
			 a pasteurized mix consisting of one or more of the optional dairy ingredients
			 specified in paragraph (b) of this section, and may contain one or more of the
			 optional caseinates specified in paragraph (c) of this section subject to the
			 conditions hereinafter set forth, and any other safe and suitable
			 nonmilk-derived ingredients; and excluding other food fats, except such as are
			 added in small amounts to accomplish specific functions. Nonfruit sherbet is
			 sweetened with nutritive carbohydrate sweeteners and contains characteristic
			 fruit-like flavor.
(2) Sherbet
			 weighs not less than 6 pounds to the gallon. The milkfat content is not less
			 than 1 per cent nor more than 2 per cent, the nonfat milk-derived solids
			 content not less than 1 per cent, and the total milk or milk-derived solids
			 content is not less than 2 per cent nor more than 5 per cent by weight of the
			 finished food.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-19 - Water ices: identity, label statement

Current through July 10, 2024
(a)
Description.
Water ices are the foods each of which is prepared
			 from the same ingredients and in the same manner prescribed in Section
			 21a-58-17
			 for sherbet, except that the mix need not be pasteurized, and complies with all
			 the provisions of Section
			 21a-58-17
			 (including the requirements for label statement of optional ingredients) except
			 that no milk or milk-derived ingredient and no egg ingredient, other than egg
			 white, is used.
(b)
Nomenclature.
The name of the food is "__________________ice," the
			 blank being filled in, in the manner as specified in Section
			 21a-58-17(f)
			 (1) (i) and (ii) as appropriate.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-20 - Nonfruit water ices: identity; label statement

Current through July 10, 2024
(a)
Description.
Nonfruit water ice is an ice having a characteristic
			 fruit-like flavor, but shall not contain any fruit or fruit juice. Nonfruit
			 water ice is prepared, while stirring, a mix composed of:
(1) Characteristic fruit-like
			 flavors.
(2) One or more nutritive
			 sweeteners.
(3) Any other safe and
			 suitable ingredient approved by the Department.
The finished nonfruit water ice weighs not less than six pounds
				per gallon.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-21 - Mellorine: identity; label statement

Current through July 10, 2024
(a)
Description.
(1) Mellorine is a
			 food produced by freezing, while stirring, a pasteurized mix consisting of safe
			 and suitable ingredients including, but not limited to, milk-derived nonfat
			 solids and animal or vegetable fat, or both, only part of which may be milkfat.
			 Mellorine is sweetened with nutritive carbohydrate sweetener and is
			 characterized by the addition of flavoring ingredients.
(2) Mellorine contains not less than 1.6
			 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to
			 the gallon. Mellorine contains not less than 6 per cent fat and 2.7 per cent
			 protein having a protein efficiency ratio (PER) not less than that of whole
			 milk protein (108 per cent of casein) by weight of the food, exclusive of the
			 weight of any bulky flavoring ingredients used. In no case shall the fat
			 content of the finished food be less than 4.8 per cent or the protein content
			 be less than 2.2 per cent. The protein to meet the minimum protein requirements
			 shall be provided by milk solids not fat, and/or other milk-derived
			 ingredients.
(3) When calculating
			 the minimum amount of milkfat and protein required in the finished food, the
			 solids of chocolate or cocoa used shall be considered a bulky flavoring
			 ingredient. In order to make allowance for additional sweetening ingredients
			 needed when certain bulky ingredients are used, the weight of chocolate or
			 cocoa solids used may be multiplied by 2.5; the weight of fruit or nuts used
			 may be multiplied by 1.4; and the weight of partially or wholly dried fruits or
			 fruit juices may be multiplied by appropriate factors to obtain the original
			 weights before drying and this weight may be multiplied by 1.4.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-22 - Goats milk ice cream and goats milk ice milk: identity; label statement

Current through July 10, 2024
(a)
Description.
Goats milk ice
			 cream is a food prepared in the same manner and from the same ingredients
			 permitted for ice cream in Section
			 21a-58-15
			 and shall comply with all the provisions of Section
			 21a-58-15
			 including provisions for label statements of optional ingredients except that
			 all milkfat and nonfat milk solids shall be from goats milk. No milkfat or
			 nonfat milk solids from any source other than goats milk will be permitted in
			 goats milk ice cream. On the label, in the name of the food, the letters in the
			 words "Goats Milk" shall be the same size, type, and color, and on the same
			 contrasting background as the letters in the words "Ice Cream."
(b) Goats milk ice milk is a food prepared in
			 the same manner and from the same ingredients permitted for ice milk in Section
			 21a-58-16
			 and shall comply with all the provisions of Section
			 21a-58-16
			 including provisions for label statements of optional ingredients except that
			 all milkfat and nonfat milk solids shall be from goats milk. No milk fat or
			 nonfat milk solids from any source other than goats milk will be permitted in
			 goats milk ice milk. On the label, in the name of the food, the letters in the
			 words "Goats Milk" shall be the same size, type, and color, and on the same
			 contrasting background as the letters in the words "Ice Milk."
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-23 - Frozen yogurt: identity; label statement

Current through July 10, 2024
(a)
Description.
Frozen yogurt is the food which is prepared by
			 freezing, while stirring, a pasteurized mix consisting of the ingredients
			 permitted for ice cream in Section
			 21a-58-15.
			 Such ingredients are cultured after pasteurization by one or more strains of
			 Lactobacillus bulgaricus and Streptococcus thermophilus, provided, however,
			 fruit, nuts, or other flavoring materials may be added before or after the mix
			 is pasteurized and cultured. The standard plate count requirement for frozen
			 desserts shall apply to the mix prior to culturing. Frozen yogurt, exclusive of
			 any flavoring, contains not less than 3.25 per cent milkfat, not less than 8.25
			 per cent milk solids not fat and has a titratable acidity of not less than 0.5
			 per cent expressed as lactic acid. This characteristic acidity is developed as
			 a result of the bacterial activity and no heat or bacteriostatic treatment,
			 other than refrigeration, which results in destruction or partial destruction
			 of the organisms, shall be applied to the product after such culturing. The
			 finished yogurt shall weigh not less than five pounds per gallon.
(b) The name of the food is "frozen
			 yogurt."
(c) In addition to all
			 other required information, the label shall contain a complete list of
			 ingredients, in accordance with the provisions of
			 21 CFR
			 101.4, and comply with the provisions of
			 subdivisions (h) & (i) of
			 21
			 CFR 101.22. On the label of frozen yogurt the
			 strains of bacteria may be collectively referred to as yogurt culture.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-24 - Frozen lowfat or lowfat frozen yogurt: identity; label statement

Current through July 10, 2024
(a)
Description.
Frozen lowfat
			 yogurt or lowfat frozen yogurt is the food which is prepared by freezing, while
			 stirring, a pasteurized mix consisting of the ingredients permitted for ice
			 cream in Section
			 21a-58-15.
			 Such ingredients are cultured after pasteurization by one or more strains of
			 Lactobacillus bulgaricus and Streptococcus thermophilus, provided, however,
			 fruit, nuts, or other flavoring materials may be added before or after the mix
			 is pasteurized and cultured. The standard plate count requirement for frozen
			 desserts shall apply only to the mix prior to culturing. The food, exclusive of
			 any flavoring, contains not less than 0.5 per cent nor more than 2 per cent
			 milkfat and not less than 8.25 per cent milk solids not fat, and has a
			 titratable acidity of not less than 0.5 per cent, expressed as lactic acid.
			 This characteristic acidity is developed as a result of the bacterial activity
			 and no heat or bacteriostatic treatment, other than refrigeration, which
			 results in destruction or partial destruction of the organisms, shall be
			 applied to the product after such culturing. The finished food shall weigh not
			 less than five pounds per gallon.
(b) The name of the food is "frozen lowfat
			 yogurt" or "lowfat frozen yogurt."
(c) The label on a package of this food, in
			 addition to all other required information, shall:
(1) Contain a complete list of ingredients,
			 in accordance with the provisions of
			 21 CFR
			 101.4.
(2) Contain nutrition information as required
			 by
			 21 CFR
			 101.9
(3) Comply with the provisions of
			 subdivisions (h) & (i) of
			 21
			 CFR 101.22.
On the label, the strains of bacteria may be collectively
				referred to as yogurt culture.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-25 - Frozen nonfat yogurt or nonfat frozen yogurt: identity; label statement

Current through July 10, 2024
(a)
Description.
Frozen nonfat yogurt or nonfat frozen yogurt is the
			 food which is prepared by freezing, while stirring, a pasteurized mix
			 consisting of the ingredients permitted for ice cream in Section
			 21a-58-15.
			 Such ingredients are cultured after pasteurization by one or more strains of
			 Lactobacillus bulgaricus and Streptococcus thermophilus, provided, however,
			 fruit, nuts or other flavoring materials may be added before or after the mix
			 is pasteurized and cultured. The standard plate count requirement for frozen
			 desserts shall apply only to the mix prior to culturing. The food, exclusive of
			 any flavoring, contains less than 0.5 per cent milkfat, not less than 8.25 per
			 cent milk solids not fat and has a titratable acidity of not less than 0.5 per
			 cent expressed as lactic acid. This characteristic acidity is developed as a
			 result of the bacterial activity and no heat or bacteriostatic treatment, other
			 than refrigeration, which results in destruction of partial destruction of the
			 organisms, shall be applied to the product after such culturing. The finished
			 food shall weigh not less than five pounds per gallon.
(b) The name of the food is "frozen nonfat
			 yogurt" or "nonfat frozen yogurt."
(c) The label on a package of this food, in
			 addition to all other information, shall:
(1)
			 Contain a complete list of ingredients, in accordance with the provisions of
			 21 CFR
			 101.4.
(2) Contain nutrition information as required
			 by
			 21 CFR
			 101.9.
(3) Comply with the provisions of
			 subdivisions (h) & (i) of
			 21
			 CFR 101.22.
On the label, the strains of bacteria may be collectively
				referred to as yogurt culture.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-26 - Quiescently frozen confection: identity; label statement

Current through July 10, 2024
(a)
Description.
Quiescently
			 frozen confection means the frozen product made from sweetening agents,
			 harmless natural or artificial flavoring, water, and it may contain milk
			 solids, harmless coloring, organic acids, and any safe and suitable functional
			 ingredient approved by the Department. The finished product shall contain not
			 less than 17 per cent by weight of total food solids.
(b) The name of the food is "quiescently
			 frozen confection." In the manufacture of this product, freezing has not been
			 accomplished by stirring or agitation. In the production of this quiescently
			 frozen confection, no processing or mixing prior to quiescent freezing shall be
			 used that develops in the finished confection mix any physical expansion in
			 excess of 10 per cent.
(c) This
			 confection must be manufactured in the form of servings, individually packaged,
			 bagged or otherwise wrapped, properly labeled and purveyed to the consumer in
			 its original factory-filled package. The individually wrapped confection need
			 not be labeled if it is contained in a multiple package which is properly
			 labeled and is purveyed unopened to the consumer. In addition to all other
			 required information, the label shall contain a complete list of ingredients in
			 accordance with the provisions of
			 21 CFR
			 101.4, and comply with the provisions of
			 subdivisions (h) & (i) of
			 21
			 CFR 101.22.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-27 - Quiescently frozen dairy confection: identity; label statement

Current through July 10, 2024
(a)
Description.
Quiescently
			 frozen dairy confection means the frozen product made from milk products,
			 sweetening agents, harmless natural or artificial flavoring, water and it may
			 contain harmless coloring, and any safe and suitable functional ingredient
			 approved by the Department. The finished product contains not less than 13 per
			 cent by weight of total milk solids, not less than 33 per cent by weight of
			 total food solids.
(b) The name of
			 the food is "quiescently frozen dairy confection." In the manufacture of this
			 product, freezing has not been accompanied by stirring or agitation. In the
			 production of this quiescently frozen dairy confection, no processing or mixing
			 prior to quiescent freezing shall be used that develops in the finished
			 confection mix any physical expansion in excess of 10 per cent.
(c) This confection must be manufactured in
			 the form of servings, individually packaged, bagged or otherwise wrapped,
			 properly labeled and purveyed to the consumer in its original factory-filled
			 package. The individually wrapped confection need not be labeled if it is
			 contained in a multiple package which is properly labeled and is purveyed
			 unopened to the consumer. In addition to all other required information, the
			 label shall contain a complete list of ingredients in accordance with the
			 provisions of
			 21 CFR
			 101.4, and comply with the provisions of
			 subdivisions (h) & (i) of
			 21
			 CFR 101.22.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-28 - Frozen dietary dairy dessert: identity; label statement

Current through July 10, 2024
(a)
Description.
Frozen dietary
			 dairy dessert means a frozen dessert prepared for persons who wish to restrict
			 their intake of ordinary sweetening ingredients. It is produced by freezing,
			 while stirring, a pasteurized mix consisting of the ingredients permitted for
			 ice cream in Section
			 21a-58-15.
			 The minimum fat content shall be 3 per cent, it shall contain no sugars other
			 than those naturally present in the milk solids or flavoring agents which have
			 been added thereto, and it may contain edible carbohydrates other than sugars.
			 The edible carbohydrates must be approved by the Department.
(b) The name of the food is "frozen dietary
			 dairy dessert."
(c) The label on a
			 package of frozen dietary dairy dessert in addition to other required
			 information shall:
(1) Contain a complete
			 list of ingredients in accordance with the provisions of
			 21 CFR
			 101.4;
(2) Contain a statement as follows:
"Diabetics: This product may be useful in your diet on the
				advice of a physician. This food is not a reduced calorie food."
(3) Immediately preceding or
			 following the name of the product contain a statement as follows:
			 "Contains__________________% milkfat," the blank to be filled in with the
			 percentage of milkfat in the product;
(4) Contain nutrition information as required
			 by
			 21 CFR
			 101.9; and
(5) Comply with the provisions of
			 subdivisions (h) & (i) of CFR 101.22.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-29 - Dietary frozen dessert or lowfat frozen dairy dessert: identity; label statement

Current through July 10, 2024
(a)
Description.
Dietary frozen dessert or lowfat frozen dairy dessert
			 is the food prepared by freezing, while stirring, a pasteurized mix consisting
			 of the ingredients permitted for ice cream in Section
			 21a-58-15.
			 The finished product contains less than 2 per cent by weight of ether
			 extractable fat; its content of total milk solids consisting of ingredients
			 listed in paragraph (b) of Section
			 21a-58-15
			 is not less than 7 per cent by weight. The product weighs not less than 4.5
			 pounds per gallon and the quantity of food solids per gallon is not less than
			 1.1 pounds nor more than 1.9 pounds, exclusive of any micro-crystalline
			 cellulose used as an ingredient.
(b) One or more vitamins and/or minerals
			 listed in
			 21 CFR 101.9(c) (7)
			 (iv) may be added to the product. If vitamins
			 and/or minerals are added, the name of the food on the principal display panel
			 and each alternate principal display panel shall be immediately preceded or
			 followed by the word "fortified" in the same style and at least one-half the
			 size of the type used for the name "dietary frozen dessert" or "lowfat frozen
			 dairy dessert" and on the same contrasting background. If vitamins and/or
			 minerals are added, then each four fluid ounce serving of finished product
			 shall provide no less than 8 per cent nor more than 20 per cent of the U.S.
			 Recommended Daily Allowance of such vitamins and/or minerals.
(c) The name of the food is "dietary frozen
			 dessert" or "lowfat frozen dairy dessert."
(d) The label on dietary frozen dessert or
			 lowfat frozen dairy dessert, in addition to all other required information,
			 shall:
(1) Contain a complete list of
			 ingredients, in accordance with the provisions of
			 21 CFR
			 101.4;
(2) Contain nutrition information as required
			 by
			 21 CFR
			 101.9; and
(3) Comply with the provisions of
			 subdivisions (h) & (i) of
			 21
			 CFR 101.22.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-30 - Manufactured desserts mix: identity; label statement

Current through July 10, 2024
(a)
Description.
"Manufactured
			 desserts mix," whipped cream confection, or bisque tortoni means a frozen
			 dessert made with milk products, sweetening agents, flavoring agents, with or
			 without harmless coloring or any other safe and suitable ingredients approved
			 by the Commissioner. The product must contain not less than 18 per cent by
			 weight of milk fat, and not more than 12 per cent of milk solids not fat, and
			 may be packaged with harmless gas causing it to fluff upon ejection from the
			 package or container.
(b) In
			 addition to all other required information, the label shall contain a complete
			 list of ingredients in accordance with the provisions of
			 21 CFR
			 101.4.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-31 - Freezer made shake-freezer made milk shake: identity; label statement

Current through July 10, 2024
(a)
Description.
Freezer made
			 milk shake means a pure, clean, wholesome semi-viscous drink prepared by
			 stirring, while freezing, a pasteurized mix consisting of the ingredients
			 prescribed for ice milk in Section
			 21a-58-16
			 of these regulations except that:
(1) It
			 shall contain not less than 3.25 per cent and not more than 6 per cent milk
			 fat.
(2) Its content of milk solids
			 not fat shall not be less than 10 per cent.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-32 - Parevine: identity; label statement

Current through July 10, 2024
(a)
Description.
Parevine is the food which is prepared by freezing,
			 while stirring, a pasteurized mix composed of:
(1) One or more edible vegetable oils or
			 fats.
(2) Protein and carbohydrate
			 food ingredients from other than milk or meat sources.
(3) Nutritive sweeteners other than
			 lactose.
(4) Characterizing
			 ingredients except any containing meat or milk.
(5) Any other safe and suitable ingredient
			 which is not milk or meat or a product or derivative of milk or meat. This
			 product shall not contain any milk, milk product, meat or meat products or any
			 of their derivatives of any kind.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-33 - Lowfat parevine: identity, label statement

Current through July 10, 2024
(a)
Description.
Lowfat parevine is the food which meets all of the
			 provisions of Section
			 21a-58-32,
			 except that the fat content shall not be more than 6 per cent.
(b) The name of the product is "lowfat
			 parevine."
(c) The sign required by
			 Section
			 21a-58-32(e)
			 shall read "LOWFAT PAREVINE SOLD HERE."
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-34 - Lo-mel: identity; label statement

Current through July 10, 2024
(a)
Description.
"Lo-mel" means a pure, clean, wholesome semi-viscous
			 drink prepared by stirring, while freezing, in a dispensing freezer a
			 pasteurized mix composed of edible fats or oils other than milk fat, milk
			 solids not fat, water, optional sweetening ingredients as approved by the
			 commissioner, with or without egg products, with or without harmless flavoring,
			 with or without harmless coloring, and with or without stabilizer or emulsifier
			 as approved by the commissioner. It shall contain not more than 6 per cent
			 edible fats or oils. It shall contain not less than 10 per cent milk solids not
			 fat. It may contain any other safe and suitable ingredients approved by the
			 commissioner. It shall contain not more than one-half per cent by weight of
			 stabilizer and not more than one-fifth of one per cent of emulsifier. It may
			 contain optional sweetening ingredients and any other safe and suitable
			 ingredients approved by the department.
(b) Lo-mel may only be served or sold
			 directly from a dispensing freezer and may not be sold hard frozen.
(c) When lo-mel is sold from a dispensing
			 freezer a sign must be prominently and conspicuously displayed which shall read
			 "LO-MEL SERVED HERE," in bold face capitals at least three inches in height and
			 in contrasting color to the background. Such sign shall include a list of all
			 ingredients in a manner acceptable to the department, provided, however, that
			 the name of the edible fats or oils used, other than milk fat, must be
			 specified. The letters on such sign shall be of sufficient size to be read by
			 consumers under normal conditions of purchase. No such list of ingredients need
			 be included on the sign if the list of ingredients is printed on the side of
			 the container in which the product is served to the customer.
(d) When any lo-mel purports to be or is
			 represented for any special dietary use by man, it shall be sold only in a
			 container with an ingredient listing in accordance with all applicable
			 provision of the Regulations of the Federal Food and Drug
			 Administration.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-35 - Lactose reduced ice cream; identity; label statement

Current through July 10, 2024
(a)
Description.
Lactose reduced
			 ice cream is the product resulting from the treatment of ice cream, as defined
			 in Section
			 21a-58-15,
			 by the addition of safe and suitable enzyme(s) to convert sufficient amounts of
			 lactose to glucose and galactose so that the remaining lactose is 30 per cent
			 or less than the lactose in ice cream.
(b) The name of the food is "lactose reduced
			 ice cream."
(c) The label on
			 lactose reduced ice cream, in addition to all other required information, shall
			 contain a complete list of ingredients in accordance with the provisions of
			 21 CFR
			 101.4, and contain nutrition information as
			 required by
			 21 CFR
			 101.9.
(d) Wherever the name of the food appears on
			 the container, the words "lactose reduced" shall be in the same type, style and
			 size and in the same color and contrasting background as the words "ice
			 cream."
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-36 - Lactose reduced ice milk: identity; label statement

Current through July 10, 2024
(a)
Description.
Lactose reduced
			 ice milk is the product resulting from the treatment of ice milk, as defined in
			 Section
			 21a-58-16,
			 by the addition of safe and suitable enzyme(s) to convert sufficient amounts of
			 lactose to glucose and galactose, so that the remaining lactose is 30 per cent
			 or less than lactose in ice milk.
(b) The name of the food is "lactose reduced
			 ice milk."
(c) The label on lactose
			 reduced ice milk, in addition to all other required information, shall contain
			 a complete list of ingredients in accordance with the provisions of
			 21 CFR
			 101.4, and contain nutrition information as
			 required by
			 21 CFR
			 101.9.
(d) Wherever the name of the food appears on
			 the container, the words "lactose reduced" shall be in the same type, style and
			 size and in the same color and contrasting background as the words "ice
			 milk."
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-37 - Frozen pudding: identity; label statement

Current through July 10, 2024
(a)
Description.
Frozen pudding is a product made from a pasteurized
			 mix, intended to be eaten in the frozen state. The mix may be composed of:
(1) Milk and milk products.
(2) Modified or unmodified food
			 starch.
(3) Sweetening
			 agents.
(4) Harmless natural and/or
			 artificial flavoring.
(5) Harmless
			 natural and/or artificial color.
(6) Any other safe or suitable functional
			 ingredient.
Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-38 - Exceptions to pasteurization of frozen dairy dessert mix

Current through July 10, 2024
(a) Frozen desserts with additives that meet
			 the requirements of the latest revision of the Pasteurized Milk Ordinance
			 (PMO), as adopted by reference in section
			 22-133-115
			 of the Regulations of Connecticut State Agencies, shall be permitted, provided
			 that:
(1) Such products shall be made with
			 milk and milk products that have been pasteurized and have been obtained from a
			 source operating in compliance with the the PMO, and all added ingredients
			 shall meet the requirements of the PMO;
(2) Pasteurized milk and milk products used
			 in production shall only come from single-use packaging, and said products
			 shall be completely used in a single day's production; and
(3) Added powdered ingredients, other than
			 flavorings, shall only come from aseptically packaged single-batch
			 containers.
Connecticut Administrative Code › Title 21a - Consumer Protection › 61 - Frozen Food Regulations › Section 21a-61-2 - Frozen food: General

Current through July 10, 2024
(a)
General.
(1) All frozen food
			 shall be held at an air temperature of 0°F. or lower except for defrost
			 cycles, loading and unloading, or other temporary conditions beyond the
			 immediate control of the person or company under whose care or supervision the
			 frozen food is held; provided only those frozen foods destined for repackaging
			 in smaller units may be defrosted for such purposes in accordance with good
			 sanitary precautions.
(2) The
			 internal product temperature of frozen food shall be maintained at 0°F. or
			 lower except when the product is subjected to the above-mentioned conditions,
			 in which case the internal product temperature shall not exceed 10°F. and
			 such product shall be returned to 0°F. as quickly as possible.
(3) Internal product temperature for any
			 case of frozen food shall be determined in accordance with the following
			 procedure: Only when an accurate determination of internal product temperature
			 fails without sacrifice of packaged frozen food shall representative packages
			 or units be opened to allow for inserting the sensing element for temperature
			 measurement to the approximate center of the packages in question.
(4) Internal product temperature of consumer
			 packages of frozen food shall be determined in accordance with the following
			 procedure:
(A) Open the top of the case and
			 remove two corner packages;
(B)
			 with an ice pick or similar tool, punch a hole in the case from the inside. Do
			 not use the stem of the thermometer;
(C) this hole is positioned so that, when the
			 thermometer stem is inserted from the outside, it fits snugly between packages;
(D) insert the thermometer stem
			 about three inches. Replace the two packages. Close the case and place a couple
			 of other cases on top to assure good contact on the sensing portion of the
			 thermometer stem;
(E) after five
			 minutes, read the temperature.
(5) Thermometers or other temperature measuring devices shall have
			 an accuracy of + or - 2°F.
Connecticut Administrative Code › Title 21a - Consumer Protection › 61 - Frozen Food Regulations › Section 21a-61-3 - Construction and layout of frozen food plants

Current through July 10, 2024
(a)
Coverage.
(1) This section covers
			 in general the location, construction and layout of frozen food preparation
			 plants, including construction and design requirements to promote cleaning and
			 sanitary maintenance.
(2) The
			 provisions of this section shall be applicable only to those eblishments
			 initiating operations subsequent to the first inspection based upon the
			 requirements of these regulations, provided plants in existence on April 10,
			 1962, shall be subject to the provisions of these regulations when the plant
			 facilities are remodeled or rebuilt subsequent to the adoption of these
			 regulations, or when such plant or plant facility constitutes an immediate
			 health hazard.
Connecticut Administrative Code › Title 21a - Consumer Protection › 61 - Frozen Food Regulations › Section 21a-61-4 - Design and construction of frozen food processing equipment

Current through July 10, 2024
(a)
Coverage.
(1) This section applies only to equipment
			 acquired after April 10, 1962; provided, when processing equipment constitutes
			 an immeditate health hazard, it shall be subject to the provisions of this
			 section. In modifying machinery and equipment existing on said date, efforts
			 shall be made to conform to these specifications.
(2) This section applies to the design,
			 materials, construction and installation of equipment used in the processing,
			 holding and packaging of ready-to-eat frozen food and the processing and
			 holding of gravies, batters and other food ingredients containing eggs, milk,
			 broth and other food components capable of supporting rapid bacterial growth.
(3) Articles and/or materials
			 shall be subject to the Food Additives amendment to the Federal Food, Drug and
			 Cosmetic Act and clearance for their use is necessary thereunder.
			 Notwithstanding the provisions of this section, nothing herein contained is
			 intended to prohibit the use of a food additive under and in accordance with
			 the terms of an effective regulation pursuant to the Federal Food, Drug and
			 Cosmetic Act.
Connecticut Administrative Code › Title 21a - Consumer Protection › 61 - Frozen Food Regulations › Section 21a-61-5 - Operating practices for the commercial manufacturer of frozen food

Current through July 10, 2024
(a)
Handling and storage of
			 materials.
(1) Foods. All food
			 ingredients received at the plant shall be wholesome. Storage shall be in rooms
			 completely separate from food preparation and processing operations. Storage
			 conditions shall preclude contamination from rodents, insects and other
			 sources. Temperature of storage shall be in accordance with the following
			 practices: Ingredients requiring refrigeration shall be stored at an air
			 temperature of 40°F. or lower; frozen ingredients shall be stored at an air
			 temperature of 0° or lower.
(2)
			 Packaging materials. Storage shall be in rooms completely separate from food
			 preparation and processing operations. Conditions of storage shall preclude
			 contamination from rodents, insects and other sources.
(3) General housekeeping. The plant and
			 premises shall be maintained so as to present a neat and orderly appearance at
			 all times.
Connecticut Administrative Code › Title 21a - Consumer Protection › 61 - Frozen Food Regulations › Section 21a-61-6 - Transportation

Current through July 10, 2024
(a)
Equipment.
(1) Vehicles of transporation shall be
			 equipped:
(A) With a combination of
			 insulation and mechanical refrigeration system, or other refrigeration methods
			 or facilities, capable of maintaining an air and product temperature of
			 0°F., or lower, while loaded with any frozen food; and
(B) with a thermometer, or other appropriate
			 means of temperature measurement indicating air temperature inside the vehicle.
			 The dial or reading element of the thermometer shall be mounted on the outside
			 of the vehicle.
Connecticut Administrative Code › Title 21a - Consumer Protection › 61 - Frozen Food Regulations › Section 21a-61-7 - Warehousing

Current through July 10, 2024
(a)
Equipment.
(1) Each warehouse shall be equipped with
			 suitable mechanical refrigeration capacity to maintain, under extreme outside
			 temperature and peak load conditions, an air temperature of 0°F., or
			 lower.
(2) Each storage room and
			 part thereof shall be maintained at an air temperature of 0°F., or
			 lower.
(3) Each storage room shall
			 be equipped with a thermometer or other temperature measuring device which is
			 easily visible.
(4) The sensing
			 element of thermometers and other temperature measuring and recording devices
			 shall be located not more than six feet or less than five feet from the floor
			 and not in a direct blast of refrigerated air or near entrance doors. When
			 indicating thermometers only are used, they shall be read and recorded at least
			 once every twenty-four hours during each calendar day.
(5) Recording thermometers equipped with
			 charts shall have a chart perforator. Charts so used shall designate an
			 operating range of at least 10° above and 10° below 0°F. in
			 graduations of one degree.
(6)
			 The use of electric or hand wound clocks, as well as twenty-four-hour or
			 seven-day charts, for recording thermometers shall be optional at the
			 operator's discretion.
(7) Each
			 chart, or record of observed temperatures, shall be dated, showing the time
			 interval covered thereby, and shall be kept on file for a period of at least
			 one calendar year.
(8) Each
			 breakup room shall be maintained at a temperature not to exceed
			 20°F.