Code of Maryland Regulations › Title 10 - MARYLAND DEPARTMENT OF HEALTH › Part 3 › Subtitle 15 - FOOD › Chapter 10.15.05 - Manufacture and Sale of Frozen Dairy Foods and Ices Manufactured for Sale in Maryland › Section 10.15.05.25 - Quality Standards and Examination of Frozen Desserts Ingredients, Frozen Desserts, and Frozen Desserts Mix

Current through Register Vol. 51, No. 14, July 12, 2024
A.
				  All milk and milk products used as ingredients in frozen desserts and frozen
				  desserts mix shall be produced, processed, and pasteurized to conform with the
				  following chemical, bacteriological, and temperature standards:
(1) Milk and Milk Products as Ingredients
Temperature
Cooled at 45°F or less and maintained at that
							 temperature until processed.
Bacterial Limit
Not exceeding 300,000 per m/1 as commingled milk before
							 pasteurization.
Antibiotics
No detectable zone with the Bacillus subtilis method or
							 equivalent as set forth in Appendix N of the Grade "A" Pasteurized Milk
							 Ordinance.
(2) Frozen Desserts and Frozen Desserts Mix
Temperature
Frozen desserts mix cooled to 45° or less and
							 maintained at that temperature until processed.
Frozen desserts exempt.
Bacterial Limit
Frozen desserts and frozen desserts mix-50,000
							 per/gm.
Coliform Limit
Frozen desserts and frozen desserts mix not exceeding
							 10 per/gm. or 20 per/gm. for chocolate, fruit, nuts, or other bulky
							 flavors.
Phosphates
Less than 1 microgram/ml by Scharer Rapid Method (or
							 equivalent by other means).
(3) Reconstituted Powdered Frozen Dessert
							 Ingredients
Temperature
Cooled to 45°F or less within 4 hours after
							 reconstitution and cooled to 0°F or less within 24 hours after
							 reconstitution.
Bacterial Limit
Not exceeding 50,000 per gm.
Coliform Limit
Not exceeding 10 per gm. or 20 per gm. for chocolate or
							 other bulky flavors.
B.
				  A process or manipulation, other than pasteurization processing methods, and
				  appropriate refrigeration, may not be applied to milk and milk products for the
				  purpose of removing or deactivating microorganisms.
C. Bacterial counts, coliform determinations,
				  cooling temperatures, phosphatase test and other laboratory and screening tests
				  shall conform to the procedures in the latest edition of Standard Methods for
				  the Examination of Dairy Products of the American Public Health Association and
				  the latest edition of the Official Method of Analysis of the Association of
				  Official Analytical Chemists.
D.
				  Examinations and tests shall include any other chemical, bacteriological, or
				  physical determinations as the Secretary deems necessary for the detection of
				  adulteration.
E. Sterile frozen
				  desserts mix in hermetically sealed containers shall meet all applicable
				  requirements. Bacterial, coliform, and cooling standards do not apply to mix in
				  hermetically sealed containers.
F.
				  When samples are obtained from bulk containers of frozen desserts or frozen
				  desserts mix, only a cleaned and sanitized dipper shall be used to obtain a
				  sample from a portion of the bulk amount not previously contacted by a
				  dipper.
G. Frozen dessert mix
				  samples for determining the wholesale frozen dessert manufacturer's compliance
				  with bacteriological and temperature standards shall be collected while in the
				  possession of the wholesale frozen dessert manufacturer before final
				  delivery.
H. Frozen dessert mix
				  samples for chemical and physical analysis may be taken at any time.
I. The wholesale frozen desserts manufacturer
				  shall be held responsible only for those samples taken from unopened
				  containers.
J. Samples of hard
				  frozen desserts, in unopened factory-filled containers, may be collected any
				  time before sale for determining the wholesale frozen dessert manufacturer's or
				  retail frozen dessert manufacturer's compliance with chemical and physical
				  standards.
K. Mix once drawn from a dispensing freezer shall not
				  be re-used.