Connecticut Administrative Code › Title 22 - Agriculture. Domestic Animals › 133 - The Production, Handling and Distribution of Milk and Milk Products Certified Milk › Sanitation and Quality Standards for the Production, Processing, Storage, Handling and Distribution of Milk for Pasteurization and Pasteurized Milk or Milk Products › Section 22-133-115 - Standards for the production, processing, handling, bottling and storage of milk for pasteurization, pasteurized milk and milk products, ultra-pasteurized milk and milk products, aseptically processed milk and milk products, condensed milk, dry milk and dry milk products, non-standardized fluid milk, standardized fluid milk products and the manufacture of single service milk containers

Current through July 10, 2024
(a) The following
				is incorporated by reference. The Pasteurized Milk Ordinance (PMO), Section 1,
				Sections 4 through 7 inclusive, Section 10, Sections 12 through 14 inclusive
				and Appendices B, D through O inclusive and Q, Recommendations of the United
				States Public Health Service/Food and Drug Administration, as amended from time
				to time.
(b) The processing,
				storage and handling of aseptic milk and milk products shall comply with 21 CFR
				113.
(c) The cooling requirements
				for pasteurized milk and milk products, except aseptically processed and
				packaged milk and milk products, shall be those in section
				22-194
				of the Connecticut General Statutes.
(d) Milk for pasteurization shall be cooled
				to less than forty five (45) degrees Fahrenheit or less within two hours of the
				completion of the milking. Milk shall be further cooled to a storage
				temperature of forty (40) degrees Fahrenheit or less within four hours of the
				completion of milking. The blend temperature after the first milking and
				subsequent milkings shall not exceed fifty (50) degrees Fahrenheit.
(e) Whenever three of the last five direct
				microscopic cell counts exceeds the standard established in subsection (a) of
				this section, the commissioner or the commissioner's designated agent may
				require the producer to have all milking equipment inspected and repaired by a
				qualified serviceman and mat require the producer to enroll the herd into the
				Connecticut Plan for the Eradication of Mastitis or follow an equivalent plan
				developed by a licensed veterinarian.
(f) Notwithstanding the provisions of the
				Pasteurized Milk Ordinance, intrastate dealers with a daily production of two
				hundred fifty pounds (250) or less shall comply with the following
				requirements:
(1) All workers filling and
				capping shall wear hair covering and wash hands immediately prior to starting
				the filling operation;
(2) Multiple
				use containers shall be washed, sanitized and drained no more than four hours
				prior to filling. Washing and sanitizing may be done in a three compartment
				sink or other apparatus acceptable to the commissioner or the commissioner's
				designated agent;
(3) Single
				service caps shall be sanitized immediately prior to use;
(4) Filling shall be done using suitable
				stainless steel piping equipped with a positive shutoff valve. No dipping or
				ladling is permitted;
(5) During
				filling, the pouring lip of the container shall be protected from overhead
				contamination by the use of a drip deflector installed on the filling
				device;
(6) The exterior of filled
				and capped containers shall be rinsed with potable water or potable water
				treated with a sanitizer immediately prior to being put into cold
				storage;
(7) Each filled container
				shall have the label affixed and the last sale date stamped or otherwise
				applied to the container before being transferred to a cooler or
				customer;
(8) Wet storage of filled
				containers is not permitted; and
(9) The storage and construction of caps and
				containers shall conform to subsection (a) of this section.