Connecticut Administrative Code › Title 21a - Consumer Protection › 58 - Frozen Dessert Products Standards and Regulations › Section 21a-58-13 - Frozen dessert mix regulations and definitions

Current through July 10, 2024
Frozen dessert mix shall not contain more than fifty thousand
				standard plate count colonies or more than five coliform organisms per gram
				based on standard methods for the examination of dairy products as published by
				American Public Health Association.
(a)
Pasteurization.
The terms
			 "pasteurization," "pasteurized" and similar terms shall be taken to refer to
			 the process of heating every particle of mix to any one of the following
			 temperatures and holding at the temperature for the specified time.
155°F. and holding at such temperature for at least thirty
				minutes.
160°F. and holding at such temperature for at least fifteen
				minutes.
165°F. and holding at such temperature for at least ten
				minutes.
170°F. and holding at such temperature for at least five
				minutes.
175°F. and holding at such temperature for at least
				twenty-five seconds.
194°F. using the Vacreator process.
200°F. and holding at such temperature for at least three
				seconds.
210°F. or higher with no holding time required.
Nothing contained in this definition shall be construed as
				barring such other method or process, or combination of times and temperatures,
				as may be subsequently approved by the commissioner.
(b) During pasteurization, a competent
			 operator shall be in charge, who shall have passed an examination satisfactory
			 to the commissioner, and shall hold a certificate to operate the pasteurizer,
			 which certificate shall be renewed each year during the month of January. A
			 pasteurizing certificate issued by a state department other than the department
			 of consumer protection will be acceptable.
(c) A recording thermometer shall be provided
			 for each pasteurizer. Each such recording thermometer shall be equipped with a
			 chart perforator, and chart, so used, shall designate the range of 150°F.
			 to 180°F. in 1°F. graduations. Time represented by smallest time scale
			 division shall be not more than ten minutes.
(d) An accurate indicating thermometer shall
			 be inserted in each pasteurizer during the entire heating and holding period of
			 each vat of mix.
(e) All recording
			 thermometer charts shall be preserved for a period of three months for
			 inspection by the commissioner or his authorized agents. No chart shall be used
			 more than one day except with the permission of the commissioner. All charts
			 shall contain the following information: Date of use; number or location of the
			 recorder, if more than one is used; reading of indicating thermometer at some
			 time indicated on the chart during the holding period; amount and kind of
			 pasteurized product, or batch number represented on chart; signature or
			 initials of operator.
(f)
Cooling.
All frozen dessert mix shall be immediately cooled after
			 pasteurization to 45°F. or less, and held at a temperature not to exceed
			 45°F. until frozen.
(g)
Labeling.
Each frozen dessert mix container shall bear a tag or
			 label containing (1) the standardized name of the mix, (2) the date of
			 pasteurization, (3) the percentage of butter fat and (4) the name and address
			 of the processing plant. Ice milk and fruit sherbet mix tags or labels shall
			 designate artificial coloring by the statement "artificially colored,"
			 "artificial coloring added," "with added artificial coloring"or " . . . . . ,
			 an artificial color added," the blank being filled in with the name of the
			 artificial coloring used. Ice cream mix, frozen custard mix, French ice cream
			 mix, French custard ice cream mix, ice milk mix and fruit sherbet mix labeling
			 shall designate artificial flavoring by the statement "artificially flavored,"
			 "artificial flavoring added," "with added artificial flavoring" or " . . . . .
			 , an artificial flavor added," the blank being filled in with the name of the
			 artificial flavoring used.