California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 1 - Dairies › Article 19 - Operators of Pasteurization Equipment › Section 585 - High-Temperature, Short-Time Pasteurization

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) All
				  HTST pasteurizing devices shall be equipped so as to automatically prevent the
				  forward flow of milk or milk products which have not been heated to the
				  required temperature.
(b) The
				  regenerator must be designed and installed so that the raw product will at all
				  times be at a lower pressure than the pasteurized product.
(c) The raw product "cross-overs" shall be
				  constructed so that any leakage will be to the atmosphere.
(d) The holding time of at least 15 seconds
				  in forward flow and diverted flow is required in the pasteurization of milk or
				  fluid derivatives. In the pasteurization of ice cream mix or ice milk mix the
				  holding time shall be at least 25 seconds in forward flow and diverted flow;
				  and the temperature of pasteurization shall be at least 175 degrees F.
No holding time is required in the pasteurization of milk
					 or milk products if the temperature of pasteurization in approved
					 high-temperature short-time equipment is at least 192 degrees F. and 194
					 degrees for the vacreator. Milk and milk products pasteurized by the Roswell
					 process shall be heated to 200 degrees F. and held at that temperature for a
					 minimum of three seconds.
(e) The holding tube must have a positive
				  upward slant from the inlet to the outlet. The brackets must be permanently
				  installed. The indicating and recording controller spuds and the flow diversion
				  valve must be located at the outlet end of the holding tube.
(f) The timing pump shall be so constructed
				  and operated that the speed setting will insure the required holding time. All
				  variable speed pumps must have a high speed stop that can be sealed and so
				  designed that wear or stretch of belts or other driving medium will not shorten
				  the holding time.
(g) HTST
				  pasteurizers shall be checked and sealed by the director or authorized
				  representatives of an approved milk inspection service before using and as
				  often as is necessary to insure satisfactory operation. The timing pump, if
				  variable speed type, shall be sealed to prevent increase of the maximum
				  allowable speed. Other types of pumps, including homogenizers, may be sealed at
				  the option of the control official. The setting device for controlling the flow
				  diversion temperature shall be sealed in a tamper proof manner. Equipment on
				  which the seals are broken or tampered with is not in compliance with Section
				  515 of the Agricultural
				  Code.
(h) Plant managers shall
				  immediately notify the local milk inspection service or the state
				  representative, whichever has immediate supervision, in case of any
				  readjustment or replacements of parts which may affect the pasteurization
				  holding time or temperature.
(i)
				  All variable control devices shall be sealed in a tamper proof manner to
				  prevent their use above maximum setting.
(j) No manual switches are permitted that
				  will cause a flow diversion valve to assume the forward flow position below
				  pasteurizing temperature.
(k) The
				  recording thermometer device on HTST pasteurizers shall record on the chart the
				  operation of the forward flow control.
(l) Indicating and recording thermometers not
				  exempt by subsection (e) of Section
				  583 of Administrative Code must
				  comply with the following specifications:
Indicating Thermometers
. The scale
					 division must not be more than one-half degree between 138 and 165 degrees F.;
					 accurate within one-half degree F. plus or minus, and not more than eight
					 degrees F. per inch of scale. Lag must not exceed four seconds on temperature
					 rise between 141 and 153 degrees F. when the spud is at room temperature and is
					 then immersed in stirred water at 160 degrees F.
Recording Thermometers
. Scale range 145 to
					 200 degrees F. the smallest scale division must not be more than one degree
					 between 159 and 162 degrees F. Scale lines must be at least one-sixteenth inch
					 wide in this range. The recording device must record the correct time of day.
					 Recording of temperature must be accurate within one degree F. The pen arm
					 setting device must be easily accessible and simple to adjust. The pen must
					 record a thin, clear line. Radial lines that indicate the time must not be
					 closer than one-fourth inch between 159 and 162 degrees F.; the space must not
					 represent more than 10 minutes.
(m) Flow diversion valve controller response
				  not to exceed five seconds on temperature rise from 148 to 160 degrees F. when
				  the spud is at room temperature and then is immersed in well stirred water at
				  167 degrees F.
(n) The operator of
				  each HTST (high-temperature short-time) pasteurizer must at least once at the
				  beginning of his workday or shift make a notation on the recording thermometer
				  chart of the cutin and cutout temperature of the flow diversion
				  valve.
1. New
					 section filed 8-31-51 designated to be effective 10-1-51 (Register 25, No.
					 4).
2. Amendment filed 9-21-56; effective thirtieth day thereafter
					 (Register 56, No. 18).