Hawaii Administrative Rules › Title 11 - DEPARTMENT OF HEALTH › Subtitle 1 - GENERAL DEPARTMENTAL PROVISIONS › Chapter 15 - MILK › Section 11-15-42 - Standards for milk and milk products

Current through June, 2024
All Grade "A" raw milk for pasteurization,
				  ultra-pasteurization or aseptic processing; all Grade "A" pasteurized,
				  ultra-pasteurized or aseptically processed milk and milk products, all raw milk
				  for manufacturing purposes, all reconstituted or recombined milk and milk
				  products, all imitation milk and imitation milk products, and all substitute
				  milk and milk products shall conform with the following chemical,
				  bacteriological, and temperature standards. No process or manipulation other
				  than pasteurization, ultra-pasteurization or aseptic processing, processing
				  methods integral therewith, and appropriate refrigeration shall be applied to
				  milk and milk products for the purpose of removing or deactivating
				  microorganisms. The chemical, bacteriological, and temperature standards shall
				  be in accordance with the following:
Grade "A" Raw Milk for pasteurization,
							 ultra-pasteurization, or aseptic processing
Temperature --
Cooled to 45°F (7°C) or less within two hours
							 after milking, provided that the blend temperature after the first and
							 subsequent milkings does not exceed 50°F(10°C).
Bacterial limits-
Individual producer milk not to exceed one hundred
							 thousand per milliliter; effective July 1, 19 90, individual producer milk not
							 to exceed seventy five thousand per milliliter; effective July 1, 19 91,
							 individual producer milk not to exceed fifty-thousand per milliliter.
Not to exceed three hundred thousand per milliliter as
							 milk commingled with other producer milk prior to pasteurization; effective
							 July 1, 19 90, not to exceed two hundred thousand per milliliter as milk
							 commingled with other producer milk prior to pasteurization; effective July 1,
							 19 91, not to exceed one hundred fifty thousand per milliliter as milk
							 commingled with other producer milk prior to pasteurization.
Antibiotics --
No zone equal to or greater than sixteen millimeters
							 using the Bacillus stearothermophilus disc assay method for beta lactam
							 residues; no zone equal to or greater than sixteen millimeters using the
							 Bacillus stearothermophilus disc assay method for other inhibitors (01)
Somatic cell counts-- --
Individual producer milk: Not to exceed one million
							 per milliliter; effective July 1, 1990, individual producer milk not to exceed
							 750,000 per milliliter.
Grade "A" pasteurized, or ultra-pasteurized, milk and
							 milk products(including reconstituted or recombined milk and milk products)
Temperature --
Cooled to 45°F (7°C) or less and maintained
							 thereat.
Bacterial limits* ----
Not to exceed twenty thousand per milliliter or per
							 gram, as applicable; effective July 1, 19 91, not to exceed ten thousand per
							 milliliter or per gram, as applicable.
Coliform limit
Not to exceed ten per milliliter or per gram, as
							 applicable; provided that, in the case of bulk milk transport tank shipments,
							 shall not exceed one hundred per milliliter.
Phosphatase --
Less than one microgram per milliliter by the Scharer
							 Rapid Method or equivalent.
Antibiotics**--
No zone equal to or greater than sixteen millimeters
							 using the Bacillus stearothermophilus disc assay method for beta lactam
							 residues; no zone equal to or greater than sixteen millimeters using the
							 Bacillus stearothermophilus disc assay method for other inhibitors (01).
Imitation milk or substitute milk and milk products
Temperature --
Cooled to 45°F or less and maintained there at.
Bacterial limits* ----
Not to exceed thirty thousand per milliliter or per
							 gram, as applicable.
Coliform limit
Not to exceed ten per milliliter or per gram, as
							 applicable.
Phosphatase --
Less than one microgram per milliliter by Scharer
							 Rapid Method or equivalent.
Antibiotics --
No zone equal to or greater than sixteen millimeters
							 using the Bacillus stearothermophilus disc assay method for beta lactam
							 residues; no zone equal to or greater than sixteen millimeters using the
							 Bacillus stearothermophilus disc assay method for other inhibitors (01).
Raw milk for manufacturing purposes
Temperature --
Cooled to 45°F (7°C) or less within two hours
							 after milking, provided that the blend temperature after the first and
							 subsequent milkings does not exceed 50°F(10°C).
Bacterial limits -- --
Individual producer milk not to exceed four hundred
							 thousand per milliliter.
Antibiotics --
No zone equal to or greater than sixteen millimeters
							 using the Bacillus stearothermophilus disc assay method for beta lactam
							 residues; no zone equal to or greater than sixteen millimeters using the
							 Bacillus stearothermophilus disc assay method for other inhibitors (01).
Grade "A" pasteurized cultured milk product
Temperature --
Cooled to 45°F (7°C) or less and maintained
							 thereat.
Coliform limit
Not to exceed ten per milliliter or per gram, as
							 applicable.
Phosphatase --
Less than one microgram per milliliter by Scharer
							 Rapid Method or equivalent.
Grade "A" aseptically processed milk and milk products
Temperature --
None.
Bacterial limits -- --
No growth by test specified in section
							 11-15-41(g).
Antibiotics --
No zone equal to or greater than sixteen millimeters
							 using the Bacillus stearothermophilus disc assay method for beta lactam
							 residues; no zone equal to or greater than sixteen millimeters using the
							 Bacillus stearothermophilus disc assay method for other inhibitors (01).
*Not applicable to
cultured
				  products.
**Not applicable to eggnog or eggnog
				  products.