reglab/statecodes huggingface dataset:
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart E - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING INSTANT NONFAT DRY MILK, NONFAT DRY MILK, DRY WHOLE MILK, DRY BUTTERMILK, DRY WHEY, AND OTHER DRY MILK PRODUCTS › Section 785.590 - Cleaning of Dryers, Conveyors, Sifters, and Storage Bins

Current through Register Vol. 48, No. 28, July 12, 2024
This equipment shall be cleaned as often as is necessary to
				  maintain such equipment in a clean and sanitary condition. The kind of cleaning
				  procedure either wet or dry and the frequency of cleaning shall be based upon
				  observation of actual operating results and conditions.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart E - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING INSTANT NONFAT DRY MILK, NONFAT DRY MILK, DRY WHOLE MILK, DRY BUTTERMILK, DRY WHEY, AND OTHER DRY MILK PRODUCTS › Section 785.593 - Insect and Rodent Control Program

Current through Register Vol. 48, No. 28, July 12, 2024
In addition to any commercial pest control pest control
				  service, if one is utilized, a specially designated employee shall be made
				  responsible for the performance of a regularly scheduled insect and rodent
				  control program.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.600 - Rooms and Compartments - Coolers and Freezers

Current through Register Vol. 48, No. 28, July 12, 2024
The coolers and freezers shall be equipped with facilities
				  for maintaining temperature and humidity conditions to protect the quality and
				  condition of the products during storage or during tempering prior to further
				  processing. Coolers and freezers shall be kept clean, orderly, free from
				  insects, rodents, and mold, and maintained in good repair. They shall be
				  adequately lighted and proper circulation of air shall be maintained at all
				  times (See Section
				  785.405 ). The floors,
				  walls, and ceilings shall be of such construction as to permit thorough
				  cleaning.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.605 - Churn Rooms

Current through Register Vol. 48, No. 28, July 12, 2024
Churn rooms in addition to proper construction and sanitation
				  shall be so equipped that the air is kept free from odors and vapors by means
				  of adequate ventilation and exhaust systems or air conditioning and heating
				  facilities (See Section
				  785.405(b)(2) and
				  (e)(1) ).
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.610 - Print and Bulk Packaging Rooms

Current through Register Vol. 48, No. 28, July 12, 2024
Room used for packaging print or bulk butter and related
				  products shall, in addition to proper construction and sanitation, provide an
				  atmosphere relatively free from mold (no more than 10 mold colonies per cubic
				  foot of air), dust or other airborne contamination and be maintained at a
				  reasonable room temperature.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.615 - Equipment and Utensils - General Construction, Repair, and Installation

Current through Register Vol. 48, No. 28, July 12, 2024
All equipment and utensils necessary to the manufacture of
				  butter and related products shall meet the same general requirements as
				  outlined in Section
				  785.415.
				  In addition for certain other equipment, the following requirements shall be
				  met.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.620 - Continuous Churn

Current through Register Vol. 48, No. 28, July 12, 2024
All product contact surfaces shall be of noncorrosive
				  material. All nonmetallic product contact surfaces shall comply with 3-A
				  Standards for Plastic, Rubber, and Rubber-Like Materials. All product contact
				  surfaces shall be readily accessible for cleaning and
				  inspection.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.625 - Conventional Churn

Current through Register Vol. 48, No. 28, July 12, 2024
Churns shall be constructed of aluminum, stainless steel or
				  equally corrosion resistant metal, free from cracks, and in good repair. All
				  gasket material shall be fat resistant, nontoxic and durable. Seals around the
				  doors shall be tight.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.630 - Bulk Butter Trucks, Boats and Packers

Current through Register Vol. 48, No. 28, July 12, 2024
Bulk butter trucks, boats and packers shall be constructed of
				  aluminum, stainless steel or equally corrosion resistant metal free from
				  cracks, seams and must have a surface that is smooth and easily
				  cleanable.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.635 - Butter, Frozen or Plastic Cream Melting Machine

Current through Register Vol. 48, No. 28, July 12, 2024
Shavers, shredders or melting machines used for rapid melting
				  of butter, frozen or plastic cream shall be of stainless steel or equally
				  corrosion resistant metal, sanitary construction, and readily cleanable in
				  accordance with 3-A Sanitary Standards.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.640 - Printing Equipment

Current through Register Vol. 48, No. 28, July 12, 2024
All printing equipment shall be designed to be readily
				  demountable for cleaning of product contact surfaces. All product contact
				  surfaces shall be aluminum, stainless steel or equally corrosion resistant
				  metal, or plastic, rubber and rubber like material which meet 3-A Standards,
				  except that conveyors may be constructed of material which can be properly
				  cleaned and maintained in good repair.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.645 - Brine Tanks

Current through Register Vol. 48, No. 28, July 12, 2024
Brine tanks used for the treating of parchment liners shall
				  be constructed of noncorrosive material and have an adequate and safe means of
				  heating the salt solution for the treatment of the liners (See Section
				  785.665 ). The tank
				  shall also be provided with a drainage outlet.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.650 - Starter Vats

Current through Register Vol. 48, No. 28, July 12, 2024
Bulk starter vats shall be of stainless steel or equally
				  corrosion-resistant metal and constructed according to applicable 3-A Sanitary
				  Standards. The vats shall be in good repair, equipped with tight-fitting lids,
				  and have temperature controls.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.655 - Operations and Operating Procedures - Pasteurization

Current through Register Vol. 48, No. 28, July 12, 2024
The milk or cream shall be pasteurized at the plant where the
				  milk or cream is processed into the finished product.
a) Cream for Buttermaking: (785.415(f)(g)(h)
				 )
1) The
				cream for buttermaking shall be pasteurized at a temperature of not less than
				165° F. and held continuously in a vat at such temperature for not less
				than 30 minutes; or pasteurized by HTST method at a minimum temperature of not
				less than 185° F. for not less than 15 seconds; or by any other equivalent
				time and temperature combination. Additional heat treatment above the minimum
				pasteurization requirement is advisable to insure improved keeping-quality
				characteristics.
2) Adequate
				pasteurization control shall be used and the diversion valve shall be set to
				divert at no less than 185° F. with a 15 second holding time or its
				equivalent in time and temperature to assure pasteurization. If the vat or
				holding method of pasteurization is used, vat covers shall be closed prior to
				holding period to assure temperature of air space reaching the minimum
				temperature before holding time starts. Covers shall also be kept closed during
				the holding and cooling period.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.660 - Composition and Wholesomeness

Current through Register Vol. 48, No. 28, July 12, 2024
All ingredients used in the manufacture of butter and related
				  products shall be subject to inspection and shall be wholesome and free from
				  impurities. Chlorinating facilities shall be provided for butter wash water if
				  needed and all other precautions shall be taken to prevent contamination of
				  products. All finished products shall comply with the requirements of the
				  Illinois Food, Drug, and Cosmetic Act, as to composition and
				  wholesomeness.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.665 - Containers

Current through Register Vol. 48, No. 28, July 12, 2024
a) Containers used
				for the packaging of butter and related products shall be containers or
				packaging material that will protect the quality of the contents in regular
				channels of trade. Caps or covers which extend over the lip of the container
				shall be used on all cups or tubs containing 2 pounds or less, to protect the
				product from contamination during subsequent handling.
b) Liners and Wrappers:
1) Supplies of parchment liners, wrappers,
				and other packaging material shall be protected against dust, mold, and other
				possible contamination.
2) Prior to
				use, parchment liners for bulk butter packages shall be completely immersed in
				a boiling salt solution in a container constructed of stainless steel or other
				equally noncorrosive material. The liners shall be maintained in the solution
				for not less than 30 minutes. The solution should consist of at least 15 pounds
				of salt for every 85 pounds of water and shall be strengthened or changed as
				frequently as necessary to keep the solution full strength and in good
				condition.
3) Other liners such as
				polyethylene shall be treated or handled in such a manner as to prevent
				contamination of the liner prior to filling.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.670 - Printing and Packaging

Current through Register Vol. 48, No. 28, July 12, 2024
Printing and packaging of consumer size containers of butter
				  shall be conducted under sanitary conditions.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.675 - General Identification

Current through Register Vol. 48, No. 28, July 12, 2024
Commercial bulk shipping containers shall be legibly marked
				  with the name of the product, net weight, name and address of manufacturer,
				  processor or distributor or other assigned plant identification (manufacturer's
				  lot number, churn number, etc.). Packages of plastic or frozen cream shall be
				  marked with the percent of milkfat.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.680 - Storage of Finished Product in Coolers

Current through Register Vol. 48, No. 28, July 12, 2024
All products shall be kept under refrigeration at
				  temperatures of 40° F. or lower after packaging and until ready for
				  distribution or shipment. The products shall not be placed directly on floors
				  or exposed to foreign odors or conditions such as drippage due to condensation
				  which might cause package or product damage.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart F - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 785.685 - Storage of Finished Product in Freezer

Current through Register Vol. 48, No. 28, July 12, 2024
a) Sharp Freezers: Plastic cream or frozen
				cream intended for storage shall be placed in quick freezer rooms immediately
				after packaging, for rapid and complete freezing within 24 hours. The packages
				shall be piled or spaced in such a manner that air can freely circulate between
				and around the packages. The rooms shall be maintained at -10° F. or lower
				and shall be equipped to provide sufficient high-velocity air circulation for
				rapid freezing. After the products have been completely frozen, they may be
				transferred to a freezer storage room for continued storage.
b) Freezer Storage:
1) the room shall be maintained at a
				temperature of 0° F. or lower. Adequate air circulation is desirable
				(785.470(b)
				 ).
2) Butter intended to be held more than 30
				days shall be placed in a freezer room as soon as possible after packaging. If
				not frozen before being placed in the freezer, the packages shall be spaced in
				such a manner as to permit rapid freezing and replied, if necessary, at a later
				time.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.700 - Rooms and Compartments - Starter Room

Current through Register Vol. 48, No. 28, July 12, 2024
Starter rooms or areas shall be properly equipped and
				  maintained for the propagation and handling of starter cultures. All necessary
				  precautions shall be taken to prevent contamination of starter, of the room,
				  equipment, and the air therein (such as filtered air, locked doors, and entry
				  of only specified personnel).
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.705 - Make Room

Current through Register Vol. 48, No. 28, July 12, 2024
The room in which the cheese is manufactured shall be of
				  adequate size, and the vats adequately spaced to permit movement around the
				  vats and presses for proper cleaning and satisfactory working conditions.
				  Adequate ventilation shall be provided.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.710 - Drying Room

Current through Register Vol. 48, No. 28, July 12, 2024
If cheese is to be paraffined, a drying room of adequate size
				  shall be provided to accommodate the maximum production of cheese during the
				  flush period. Shelving and air circulation shall be provided for proper drying.
				  Temperature and humidity control facilities shall be
				  provided.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.715 - Paraffining Room

Current through Register Vol. 48, No. 28, July 12, 2024
For rind cheese, a separate room or compartment shall be
				  provided for paraffining and boxing the cheese. The room or compartment shall
				  be of adequate size and the temperature maintained near the temperature of the
				  drying room to avoid sweating of the cheese prior to
				  paraffining.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.720 - Rindless Block Wrapping Area

Current through Register Vol. 48, No. 28, July 12, 2024
For rindless blocks a space shall be provided for proper
				  wrapping and boxing of the cheese. The area shall be free from dust,
				  condensation, mold or other conditions which may contaminate the surface of the
				  cheese or contribute to an unsatisfactory packaging of the
				  cheese.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.725 - Coolers or Curing Rooms

Current through Register Vol. 48, No. 28, July 12, 2024
Coolers or curing rooms where cheese is held for curing or
				  storage shall be clean and maintained at the uniform temperature and humidity
				  to protect the cheese. Circulation of air shall be maintained at all times. The
				  rooms shall be free from rodents, insects, and pests. The shelves shall be kept
				  clean and dry.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.730 - Cutting and Packaging Rooms

Current through Register Vol. 48, No. 28, July 12, 2024
When small packages of cheese are cut and wrapped, separate
				  room shall be provided for the cleaning and preparation of the bulk cheese and
				  a separate room shall be provided for the cutting and wrapping operation. The
				  rooms shall be well lighted, ventilated, and provided with filtered air. Air
				  movement shall be outward to minimize the entrance of unfiltered air into the
				  cutting and packaging room.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.735 - Equipment and Utensils - General Construction, Repair, and Installation

Current through Register Vol. 48, No. 28, July 12, 2024
All equipment and utensils necessary to the manufacture of
				  cheese and related products shall meet the same general requirements as
				  outlined in Section
				  785.415.
				  In addition, for certain other equipment the following requirements shall be
				  met.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.740 - Starter Vats

Current through Register Vol. 48, No. 28, July 12, 2024
Bulk starter vats shall be of stainless steel or equally
				  corrosion-resistant metal and shall be in good repair, equipped with
				  tight-fitting lids and have adequate temperature controls such as valves,
				  indicating and/or recording thermometers. New vats shall be constructed
				  according to the applicable 3-A Sanitary Standards.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.745 - Cheese Vats

Current through Register Vol. 48, No. 28, July 12, 2024
a) The vats
				used for making cheese shall be of metal construction with adequate jacket
				capacity for uniform heating in accordance with 3-A Sanitary Standards. The
				inner liner shall be minimum 16-gage stainless steel or other equally
				corrosion-resistant metal, properly pitched from side to center and from rear
				to front for adequate drainage. The liner shall be smooth, free from excessive
				dents or creases and shall extend over the edge of the outer jacket. The outer
				jacket, when metal, shall be constructed of stainless steel or other metal
				which can be kept clean and sanitary. The junction of the liner and outer
				jackets shall be constructed so as to prevent milk or cheese from entering the
				inner jacket.
b) The vat shall be
				equipped with a suitable sanitary outlet valve. Effective valves shall be
				provided and properly maintained to control the application of heat to the
				vat.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.750 - Mechanical Agitators

Current through Register Vol. 48, No. 28, July 12, 2024
The mechanical agitators shall be of sanitary construction.
				  The carriage and track shall be so constructed as to prevent the dropping of
				  dirt or grease into the vat. Metal blades, forks, or stirrers shall be
				  constructed of stainless steel and of material approved in the 3-A Sanitary
				  Standards for Plastic and Rubber or Rubberlike Materials and shall be free from
				  rough or sharp edges which might scratch the equipment or remove metal
				  particles.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.755 - Curd Mill and Miscellaneous Equipment

Current through Register Vol. 48, No. 28, July 12, 2024
Knives, hand rakes, shovels, paddles, strainers, and
				  miscellaneous equipment shall be stainless steel or of material approved in the
				  3-A Sanitary Standards for Plastic and Rubberlike Material. The product contact
				  surfaces of the curd mill shall be of stainless steel. All pieces of equipment
				  shall be so constructed that they can be kept clean. The wires in the curd
				  knives shall be stainless steel, kept tight and replaced when necessary. All
				  guards shall be in place.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.760 - Hoops and Followers

Current through Register Vol. 48, No. 28, July 12, 2024
The hoops, forms, and followers shall be constructed of
				  stainless steel, heavy tinned steel, or other approved suitable material in
				  accordance with 3-A Sanitary Standards. If tinned, they shall be kept tinned
				  and free from rust. All hoops, forms, and followers shall be kept in good
				  repair. Drums or other special forms used to press and store cheese shall be
				  clean and sanitary.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.765 - Press

Current through Register Vol. 48, No. 28, July 12, 2024
The cheese press shall be constructed of stainless steel and
				  all joints welded and all surfaces, seams, and openings readily cleanable. The
				  pressure advice shall be the continuous type. Press cloths shall be maintained
				  in good repair and in a sanitary condition. Single-service press cloths shall
				  be used only once.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.770 - Rindless Cheese Press

Current through Register Vol. 48, No. 28, July 12, 2024
The press used to heat seal the wrapper applied to rindless
				  cheese shall have square interior corners, reasonably smooth interior surface
				  and have controls that shall provide uniform pressure and heat equally to all
				  surfaces.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.775 - Paraffin Tanks

Current through Register Vol. 48, No. 28, July 12, 2024
The metal tank shall be adequate in size, have wood rather
				  than metal racks to support the cheese, have heat controls and an indicating
				  thermometer. The cheese wax shall be kept clean.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.780 - Operations and Operating Procedures - Cheese from Pasteurized Milk

Current through Register Vol. 48, No. 28, July 12, 2024
a) If the cheese is
				labeled as pasteurized, the milk shall be pasteurized by subjecting every
				particle of milk to a minimum temperature of 161° F. for not less than 15
				seconds.
b) HTST pasteurization
				units shall be equipped with the proper controls and equipment to assure
				pasteurization. If the milk is held more than 2 hours between time of receipt
				or heat treatment and setting, it shall be cooled to 45° F. or lower until
				time is setting.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.785 - Cheese from Unpasteurized Milk

Current through Register Vol. 48, No. 28, July 12, 2024
If the cheese is labeled as "heat treated," "unpasteurized,"
				  "raw milk," or "for manufacturing," the milk may be raw or heated at
				  temperatures below pasteurization. If the milk is held more than 2 hours
				  between time of receipt or heat treatment and setting, it shall be cooled to
				  45° F. or lower until time of setting.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.790 - Whey Disposal

Current through Register Vol. 48, No. 28, July 12, 2024
a)
				Adequate sanitary facilities shall be provided for the disposal of whey. If
				outside, necessary precautions shall be taken to minimize flies, insects, and
				development of objectionable odors.
b) Whey or whey products intended for human
				food shall at all times be handled in a sanitary manner in accordance with the
				procedures of this subpart as specified for handling milk and dairy
				products.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.794 - Packaging and Repackaging

Current through Register Vol. 48, No. 28, July 12, 2024
Packaging rindless cheese or cutting and repackaging all
				  styles of bulk cheese shall be conducted under sanitary conditions. The
				  atmosphere of the packaging rooms, the equipment and the packaging material
				  shall be free from mold and bacterial contamination.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart G - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 785.797 - General Identification

Current through Register Vol. 48, No. 28, July 12, 2024
Each bulk cheese shall be legibly marked with the name of the
				  product, code or date of manufacture, vat number, officially designated code
				  number or name and address of manufacturer. Each consumer sized container shall
				  be plainly marked with the name and address of the manufacturer, packer, or
				  distributor, net weight of the contents and name of product.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.800 - Equipment and Utensils - General Construction, Repair, and Installation

Current through Register Vol. 48, No. 28, July 12, 2024
The equipment and utensils used for the handling and
				  processing of cheese products shall be as specified in Section
				  785.415.
				  In addition, for certain other equipment the following requirements shall be
				  met.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.810 - Conveyors

Current through Register Vol. 48, No. 28, July 12, 2024
Conveyors shall be constructed of material which can be
				  cleaned, will not rust, or otherwise contaminate the cheese, and shall be
				  maintained in good repair.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.820 - Grinders or Shredders

Current through Register Vol. 48, No. 28, July 12, 2024
The grinders or shredders used in the preparation of the
				  trimmed and cleaned natural cheese for the cookers shall be adequate in size.
				  Product contact surfaces shall be of corrosion resistant material, and of such
				  construction as to prevent contamination of the cheese and to allow through
				  cleaning of all parts and product contact surfaces.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.830 - Cookers

Current through Register Vol. 48, No. 28, July 12, 2024
The cookers shall be the steam jacketed or direct steam type.
				  They shall be constructed of stainless steel or other equally
				  corrosion-resistant material. All product contact surfaces shall be readily
				  accessible for cleaning. Each cooker shall be equipped with an indicating
				  thermometer, and a temperature recording device. The recording thermometer stem
				  may be placed in the cooker if satisfactory time charts are used; if not, the
				  stem shall be placed in the hotwell or filler hopper. Steam check valves on
				  direct steam type cookers shall be mounted flush with cooker wall, be
				  constructed of stainless steel and designed to prevent the backup of product
				  into the steam line, or the steam line shall be constructed of stainless steel
				  pipes and fittings which can be readily cleaned. If direct steam is applied to
				  the product only culinary steam shall be used.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.840 - Fillers

Current through Register Vol. 48, No. 28, July 12, 2024
The hoppers of all fillers shall be covered but the cover may
				  have sight ports. If necessary, the hopper may have an agitator to prevent
				  buildup on side wall. The filler valves and head shall be kept in good repair,
				  capable of accurate measurements.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.850 - Operations and Operating Procedures - Trimming and Cleaning

Current through Register Vol. 48, No. 28, July 12, 2024
The natural cheese shall be cleaned free of all nonedible
				  portions. Paraffin and bandages as well as rind surface, mold, or unclean areas
				  or any other part which could contaminate or adulterate the product shall be
				  removed.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.860 - Cooking the Batch

Current through Register Vol. 48, No. 28, July 12, 2024
Each batch of cheese within the cooker, including the
				  optional ingredients shall be thoroughly commingled and the contents
				  pasteurized at a temperature of at least 158° F. and held at that
				  temperature for not less than 30 seconds. Care shall be taken to prevent the
				  entrance of cheese particles or ingredients after the cooker batch of cheese
				  has reached the final heating temperature. After holding for the required
				  period of time, the hot cheese shall be emptied from the cooker as quickly as
				  possible.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.870 - Forming Containers

Current through Register Vol. 48, No. 28, July 12, 2024
Containers either lined or unlined shall be assembled and
				  stored in a sanitary manner to prevent contamination in accordance with 3-A
				  Sanitary Standards. The handling of containers by filler crews shall be done
				  with extreme care and observance of personal cleanliness. Preforming and
				  assembling of pouch liners and containers shall be kept to a minimum and the
				  supply rotated to limit the length of time exposed to possible contamination
				  prior to filling.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.880 - Filling Containers

Current through Register Vol. 48, No. 28, July 12, 2024
Hot fluid cheese from the cookers may be held in hot wells or
				  hopper to assure a constant and even supply of processed cheese to the filler
				  or slice former. Filler valves shall effectively measure the desired amount of
				  product into the pouch or containers in a sanitary manner and shall cut off
				  sharply without drip or drag of cheese across the opening. A system shall be
				  used to maintain weight control. Damaged packages shall be removed from
				  production, and the cheese may be salvaged into sanitary containers, and added
				  back to cookers.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart H - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 785.890 - Closing and Sealing Containers

Current through Register Vol. 48, No. 28, July 12, 2024
Pouches, liners, or containers having product contact
				  surfaces after filling shall be folded or closed and sealed in a sanitary
				  manner, preferably by mechanical means, so as to assure against contamination.
				  Each container shall be coded in such a manner as to be easily identified as to
				  date of manufacture by lot or sublot number.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.900 - Pasteurization of Frozen Dessert Mix

Current through Register Vol. 48, No. 28, July 12, 2024
After formulation the entire mix except for flavoring
				  ingredients shall be pasteurized in accordance to the following minimum time
				  and temperature standards and requirements for (non-coil batch pasteurization -
				  155° F. for 30 minutes) (H.T.S.T. pasteurization - 175° F. for 25
				  seconds). This does not prohibit the use of any other process which is equally
				  as effective in the pasteurization of product and approved by the Department.
				  Pasteurized mix or frozen desserts shall not be permitted to come in contact
				  with equipment or containers with which, unpasteurized mix, frozen desserts,
				  milk or milk products have been in contact, unless such equipment has first
				  been washed and subjected to a bactericidal treatment.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.910 - Cooling

Current through Register Vol. 48, No. 28, July 12, 2024
Processed fluid milk products including mix, except
				  sterilized mix in hermetically sealed containers, shall be cooled promptly
				  after heat treatment or pasteurization to 45° F. or lower and maintained
				  thereat until used. This does not preclude holding fluid milk products at
				  higher temperatures for a short period of time immediately prior to
				  freezing.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.920 - Storage

Current through Register Vol. 48, No. 28, July 12, 2024
a) Utensils and
				portable equipment used in processing operations shall be stored above the
				floor in clean, dry locations, and in self-draining position on racks
				constructed of impervious, corrosion-resistant material.
b) Raw Milk and Cream: Bulk milk, cream and
				fluid dairy products within the processing plant or receiving station shall be
				handled in such a manner as to minimize bacterial increase and shall be
				maintained at 45° F. or lower until processing begins.
c) Overflow and Spillage: Product drip or
				spilled mix of frozen desserts or their ingredients, shall not be sold for
				human consumption.
d)
				Nonrefrigerated Products: Dairy products, mix or frozen dessert ingredients in
				dry storage shall be arranged in aisles, rows, sections, or lots or in such a
				manner as to be orderly and easily accessible for inspection and to permit
				cleaning of the room. Dunnage or pallets shall be used when applicable. Dairy
				products, mix or frozen dessert ingredients shall not be stored with any
				product that would damage them or impair their quality. Open containers shall
				be protected from contamination.
e)
				Refrigerated Products: All products requiring refrigeration except where
				otherwise specified, shall be stored under such temperatures and humidity as
				will maintain their quality and condition. Products shall not be placed
				directly on wet floors or be exposed to foreign odors or conditions such as
				dripping or condensation that might cause package or product damage.
f) Supplies (Illinois Pesticide Act of 1979 -
				Ill. Rev. Stat. 1985, ch. 5, par. 801): Items in supply rooms shall be kept
				clean and protected and be so arranged as to permit inspection of supplies and
				cleaning and spraying of the room. Insecticides and rodenticides shall be
				properly labeled, segregated, and stored in a separate room or cabinet away
				from milk or dairy products or packaging supplies. Caps, parchment papers,
				wrappers, liners, gaskets and single service sticks, spoons, covers, and
				containers for frozen desserts, mix or their ingredients shall be purchased and
				stored only in sanitary tubes, wrappings, or cartons; shall be kept therein in
				a clean, dry place until used; and shall be handled in a sanitary
				manner.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.930 - Laboratory Control Tests

Current through Register Vol. 48, No. 28, July 12, 2024
Quality control tests shall be made by the plant laboratory
				  on flow samples as often as necessary to check the effectiveness of processing
				  in order to correct processing deficiencies. Routine analyses shall be made on
				  raw materials and finished products to assure composition and quality
				  control.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.940 - Packaging and Labeling

Current through Register Vol. 48, No. 28, July 12, 2024
a)
				Packaging: Frozen desserts and mix shall be packaged in containers and
				packaging material that will protect the quality of the contents in regular
				channels of trade. Metal containers shall be free from rust, cracks, or
				unsanitary conditions. Prior to use, closures, covers, wrappers and containers
				shall be protected against dust, mold and other possible contamination. The
				packaging, cutting, molding, dispensing and other handling or preparation of
				mix or frozen desserts and their ingredients shall be done in a sanitary
				manner.
b) Labeling: Mix in
				commercial bulk shipping containers shall be tagged or legibly marked with the
				name of the product, pasteurization date or code, net contents, name and
				address of processor, manufacturer or distributor and plant license number if
				applicable. Containers for frozen desserts shall be labeled in accordance with
				the provisions of the Illinois Food Service Sanitation (77 Illinois
				Administrative Code 750).
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.950 - Returns

Current through Register Vol. 48, No. 28, July 12, 2024
Mix or frozen desserts in broken, opened or partially full
				  containers may after delivery be returned to the plant for inspection, but
				  shall not be sold or used for making mix or frozen desserts.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.955 - Lubricants

Current through Register Vol. 48, No. 28, July 12, 2024
Lubricants approved for use on milk product contact surfaces
				  that are applied to filling machine pistons and cylinders, pumps, and valves
				  shall be sterile (U.S.D.A. approved) and shall be applied in a sanitary
				  manner.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.960 - Vehicles

Current through Register Vol. 48, No. 28, July 12, 2024
All vehicles used for the transportation of mix, frozen
				  desserts, cream, milk and dairy products shall be constructed and operated so
				  as to protect their contents from heat, sun and contamination. Such vehicles
				  shall be kept clean, and no substance capable of contaminating mix, frozen
				  desserts, cream, milk and dairy products shall be transported therein. Vehicles
				  transporting frozen desserts and/or mix to wholesale or retail outlets shall
				  have the name of the distributor prominently displayed
				  thereon.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.970 - Frozen Desserts Retail Establishments

Current through Register Vol. 48, No. 28, July 12, 2024
Frozen desserts retail establishments including commissaries
				  and depots, shall be exempt from the provisions of Subparts B and C of this
				  standard. However, such establishments shall comply with the State of Illinois
				  Food Service Sanitation 77 Illinois Administrative Code 750.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.980 - Product Test Procedures and Quality Requirements

Current through Register Vol. 48, No. 28, July 12, 2024
a) At irregular intervals during any 6 month
				period at least four samples of frozen desserts, pasteurized mix, and milk,
				cream and dairy ingredients from each plant, shall be taken and examined by the
				Department. Samples of the frozen desserts or mix may be taken at any time
				prior to final delivery. Samples of milk, cream, and dairy products shall be
				taken at the frozen desserts plant.
b) The products shall be tested in accordance
				with tests and examinations contained in the 15th edition of Standard Methods
				for the Examination of Dairy Products or 14th edition of Official Methods of
				Analysis of the Association of Official Analytical Chemists.
c) No ingredients shall be used in processing
				frozen desserts which are adulterated within the meaning of the Ill. Food,
				Drug, and Cosmetic Act (Ill. Rev. Stat. 1985, ch. 56 1/2, pars. 501 et
				seq.).
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart I - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING FROZEN DESSERTS › Section 785.990 - Quality Standards for Raw and Pasteurized Dairy Ingredients, Mix, or Frozen Desserts

Current through Register Vol. 48, No. 28, July 12, 2024
Pasteurized mix, raw dairy ingredients and frozen desserts
				  shall comply with the standards of Table 990. The phenol value shall be no
				  greater than the minimum specified for the particular product, as determined by
				  the phosphatase test in the 15th edition of
				  "Standard Methods."
TABLE 990
Bacteria count standard plate count not more
							 than
Coliform determination not more than
Storage temerature
Mix.....................................................
50,000/gr.......................
10/gr.....................
45° F.
Frozen Dessert (Plain)........................
50,000/gr.......................
10/gr.....................
Frozen
Frozen Dessert (Flavored).................
50,000/gr.......................
20/hr.....................
Frozen
Raw Milk and Milk Products as........
Ingredients
500,000/gr ....................
As commingled
Prior to
Pasteurization
45° F.
Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 785 - MANUFACTURED DAIRY PRODUCTS › Subpart J - SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING, AND PACKAGING EVAPORATED, OR CONDENSED MILK PRODUCTS › Section 785.1000 - Equipment and Utensils - General Construction, Repair and Installation

Current through Register Vol. 48, No. 28, July 12, 2024
The equipment and utensils used for processing and packaging
				  evaporated, condensed, or sterilized milk products shall be as specified in
				  Section
				  785.415.
				  In addition, for certain other equipment, the following requirements shall be
				  met.