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 785.575 - Cooling Dry Products

Current through Register Vol. 48, No. 28, July 12, 2024
Prior to packaging and immediately following removal from the
				  drying chamber the dry product shall be cooled to a temperature not exceeding
				  110° F. Section
				  785.578
				  Packaging, Repackaging and Storage
a)
				Containers: Packages or containers used for the packaging of nonfat dry milk or
				other dry milk products shall be any clean container or packaging material
				which will protect the contents through the regular channels of trade, without
				impairment of quality with respect to flavor, wholesomeness or moisture content
				under the normal conditions of handling. In no instance will containers which
				have previously been used for nonfood items be allowed to be use for the bulk
				handling of dairy products.
b)
				Filling: Empty containers shall be protected at all times from possible
				contamination and containers which are to be lined shall not be prepared more
				than 1 hour in advance of filling. Every precaution shall be taken during the
				filling operation to minimize product dust and spillage. When necessary a
				mechanical shaker shall be provided; the tapping or pounding of containers
				shall be prohibited. The containers shall be closed immediately after filling
				and the exterior shall be vacuumed or brushed when necessary to render them
				free of product remnant before being transferred from the filling room to the
				palleting or dry storage areas.
c)
				Repackaging: The entire repackaging operation shall be conducted in a sanitary
				manner with all precautions taken to prevent contamination and to minimize
				dust. All exterior surfaces of individual containers shall be free of product
				before overwrapping or packing in shipping containers (See Section
				785.465
				). The flow shall be kept free of dust accumulation, waste, cartons, liners, or
				other refuse. Conveyors, packaging and cartonmaking equipment shall be vacuumed
				frequently during the operating day to prevent the accumulation of dust. No
				bottles or glass materials of any kind shall be permitted in the repackaging or
				hopper room. The inlet openings of all hoppers and bins shall be screened, and
				placed well above the floor level. The room and all packaging equipment shall
				be cleaned as often as necessary to maintain a sanitary operation. Close
				attention shall be given to cleaning points of equipment where residues of the
				dry product may accumulate. A thorough cleanup including windows, doors, walls,
				light fixtures, and ledges, shall be performed as frequently as is necessary to
				maintain cleanliness and sanitation. All waste dry dairy products including
				dribble product at the fillers shall be identified and disposed of as animal
				feed.
d) Storage
1) Product: The packaged dry milk product
				shall be stored or so arranged in aisles, rows, or sections and lots at least
				18 inches from any wall and in such a manner as to be orderly, easily
				accessible for inspection or for cleaning of the room. All bags and small
				containers of product shall be placed on pallets elevated approximately 6
				inches from the floor. The storage room shall be kept clean and dry and all
				openings protected against entrance of insects and rodents.
2) Supplies: All supplies shall be placed on
				dunnage or pallets and arranged in an orderly manner for accessibility and
				cleaning of the room. Supplies shall be kept enclosed in their original
				wrapping material until used. After removal of supplies from their original
				containers they shall be kept in an enclosed metal cabinet, bins, or on
				shelving and if not enclosed shall be protected from powder and dust or other
				contamination. The room shall be vacuumed as often as necessary and kept clean
				and orderly.