reglab/statecodes huggingface dataset:
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.5 - Bottled water labeling requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Bottled water shall
				be labeled and conform with the nomenclature established under
				21 CFR
				165.110(a) (identity).
(b) Label claims of medicinal or health-giving
				properties shall be prohibited. In addition, references to bacteriological purity or
				laboratory examination which may have been made by a governmental agency shall also
				be prohibited.
(c) Products which are
				not in conformance with the above referenced bottled drinking water labeling
				requirements shall be deemed misbranded as defined at
				24:5-16 and 17.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.6 - Facilities for the storage, distribution, handling, and bottling of bottled water

Current through Register Vol. 56, No. 14, July 15, 2024
(a)
				The grounds surrounding the plant shall be kept in a condition that will not cause
				the bottled water to be contaminated and/or adulterated.
1. Equipment storage, litter, waste, and excessive
				weeds or grass within the immediate vicinity of the plant buildings or structures
				shall not constitute an attractant, breeding place or harborage for rodents, insects
				or other pests.
2. Roads, yards, and
				other parking lots shall be maintained so that they do not constitute a source of
				contamination to the bottled water.
3.
				Areas surrounding the plant shall be properly drained in order to prevent
				contamination of the bottled water by seepage, by foot-borne filth, or by providing
				a breeding place for rodents, insects or other pests.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.7 - Production, equipment, and packaging requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) All bottled water
				production, including transporting, packaging, and storage, shall be conducted under
				such conditions and controls as are necessary to minimize the potential for
				undesirable bacterial or other microbiological growth, toxic formations,
				deterioration or contamination of the processed product, production equipment, and
				product packaging materials and shall be in conformance with
				21 CFR
				129.1,
				129.20,
				129.30,
				129.35,
				129.37,
				129.40, and
				129.80,
				incorporated herein by reference.
(b)
				All water that is bottled shall receive a final disinfectant treatment that ensures
				a minimum 0.1 milligram per liter ozone residual or utilize other effective
				microbial control procedures at the time of packaging. Bottled water treated with
				ozone shall not exceed a maximum residual level at the time of bottling of 0.4
				milligram of ozone per liter of bottled water as established under
				21 CFR
				184.1563. Test kits or other appropriate equipment
				shall be used to measure the disinfectant residual at least daily, or more
				frequently, if deemed appropriate by the Department.
(c) Water storage tanks shall be designed to
				exclude all foreign matter. All ports, hatches, and other openings shall be provided
				with tight fitting covers and shall be vented only through the use of inverted air
				filters or other approved venting device(s).
(d) Product water pipelines shall be constructed
				with seams and pipe connections that are smoothly bonded or connected to minimize
				the accumulation of scale residue or other contaminants.
1. Pipe connections shall be constructed for easy
				breakdown for inspection and cleaning.
2. Transport pipelines charging the storage tanks
				and transporting water to the filling lines shall be used only for bottled water
				products.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.8 - Sanitation and maintenance requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) All tanks,
				pipelines, and equipment used to store and transport water shall be inspected,
				maintained, cleaned, and sanitized. Sanitizing shall be accomplished by one of the
				following methods followed by a product water flush.
1. Chemical sanitizer shall be equivalent to a
				chlorine water solution of 50 parts per million for a minimum of two minutes at a
				temperature of 75 degrees Fahrenheit.
i. If
				surfaces cannot be reached by the aforementioned soaking treatment, surfaces shall
				be sprayed with 100 parts per million chlorine water solution at 75 degrees
				Fahrenheit.
ii. Other chemical
				sanitizers of equivalent concentration may be used provided they meet the equivalent
				concentrations as outlined in this subsection.
iii. Steam sanitization in an enclosed system of
				at least 170 degrees Fahrenheit for at least 15 minutes or 200 degrees Fahrenheit
				for five minutes.
iv. Hot water in an
				enclosed system of at least 170 degrees Fahrenheit for at least 15 minutes or at 200
				degrees Fahrenheit for at least five minutes.
v. 0.1 parts per million ozone water solution for
				not less than a five minute contact time period.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.9 - Storage and handling of chemicals

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The following
				requirements shall apply to the storage and handling of chemicals:
1. Detergents, sanitizers, and other supplies
				employed in cleaning and sanitizing procedures shall be free of significant
				microbiological contamination and shall be safe and effective for their intended
				use.
2. Only toxic materials that are
				required to maintain sanitary conditions in laboratory testing procedures, for plant
				and equipment maintenance and operations or in manufacturing or processing
				operations shall be used and stored in the facility.
3. Poisonous or dangerous cleaning compounds,
				sanitizing agents, and pest control chemicals shall be applied, stored, and held in
				a manner that prevents the raw water, bottled water, or water packaging materials
				and equipment from being contaminated.
4. These materials shall be identified and used
				only in the manner and under the conditions that will be safe for their intended
				use.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.10 - Personnel requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) All persons, while
				working in the processing and bottling of water, shall conform to good hygienic
				practices while those persons are on duty, to the extent necessary to prevent
				contamination of bottled water. The methods for maintaining cleanliness shall
				include, but are not limited to:
1. Wearing clean
				outer garments;
2. Maintaining a high
				degree of personal cleanliness;
3.
				Washing hands and exposed arms thoroughly with soap and warm water before starting
				work, after each absence from work station, after smoking, eating, drinking, or
				visiting the toilet room and at any other time when the hands may have become soiled
				or contaminated;
4. Removing all
				insecure jewelry and during periods in which the latter is manipulated by hand,
				removing from hands any jewelry that cannot be adequately sanitized;
5. If gloves are used in water bottling
				operations, they shall be maintained in a clean and sanitary condition;
6. Wearing hair nets, headbands, caps, beard
				covers, or other effective hair restraints in an effective manner;
7. No storing of clothing or other personal
				belongings in bottled water processing areas or in areas used for washing equipment
				or utensils;
8. No eating of food,
				drinking of beverages, expectorating, or using tobacco in areas where water is being
				processed or bottled or in areas used for washing of equipment or utensils;
				and
9. Taking any other necessary
				precautions to prevent contamination of bottled water with microorganisms or foreign
				substances including, but not limited to, perspiration, hair, cosmetics, tobacco,
				chemicals, and medicines.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.11 - Sanitizing requirements for multi-use bottles or containers

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Mechanical bottle
				washers shall be provided when multi-use containers are used. In addition,
				mechanical washers shall be designed and maintained to thoroughly wash and sanitize
				all surfaces of containers prior to filling.
(b) Multi-use bottles shall be checked prior to
				washing by a method acceptable to the Department to assure that containers that may
				have been used for other purposes are not reused for bottled water. Such containers
				shall be rendered unusable for rebottling.
(c) Before filling, all multi-use containers shall
				be thoroughly washed in an effective cleansing agent and water solution, having a
				temperature not less than 120 degrees Fahrenheit, followed by application of a
				bactericidal solution, and the inside rinsed with product water to remove traces of
				sanitizing agents.
(d) The bactericidal
				procedure as a minimum, shall be one of the following:
1. Sanitize with 100 parts per million chlorine
				water solution at 75 degrees Fahrenheit for not less than 30 seconds;
2. Sanitize with a 2 1/2 percent caustic solution
				at a minimum temperature of 120 degrees Fahrenheit followed by a rinse containing
				not less than 10 parts per million free chlorine. (Note: When caustic is discharged
				by means of high-velocity jets, this procedure shall be considered to satisfy both
				cleaning and bactericidal requirements);
3. Sanitize with water at an inside bottle
				temperature not less than 170 degrees Fahrenheit for not less than 15
				seconds;
4. Sanitize by exposing all
				surfaces to a three percent caustic solution at a minimum temperature of 120 degrees
				Fahrenheit for five minutes by means of automatic bottle washers utilizing
				high-velocity jets (hydro type) or by means of soaker washers, followed by a rinse
				containing not less than 10 parts per million free chlorine;
5. As an alternative to the use of a caustic
				alkali solution, multi-use containers may be cleaned and sanitized prior to
				refilling by the use of an alkaline detergent cleaner containing a minimum of 0.35
				percent active alkalinity at a minimum temperature of 130 degrees Fahrenheit for not
				less than one minute (if high velocity jets are used), or for not less than three
				minutes (if a soaker type washer is used), followed by a rinse of at least one
				minute with a sanitizing solution containing at least 25 parts per million chlorine
				or 10 parts per million iodine. All bottles and carboys shall be rinsed until free
				of any detergent or sanitizing solution residue with product water; or
6. Other methods equally protective of public
				health as the above, when approved by the Department, may be used.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.12 - Bulk water facility requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Tank trucks, loading
				and unloading facilities, storage tanks, and other equipment used to store or
				transport bulk water shall be maintained in a clean and sanitary condition. All
				previously cited rules and regulations which pertain to equipment, construction,
				maintenance, cleaning, and sanitizing shall also apply to transporting and handling
				of bulk water.
(b) All sources of water
				for bulk water shipment must be approved by the New Jersey Health Department or the
				governmental regulatory agency having jurisdiction over the source water location
				outside the State or in a foreign country. Before bulk water is delivered to any
				bottling plant, an analysis of the water indicating that it meets bacteriological,
				chemical, and radiological standards set forth in this subchapter shall be submitted
				to the plant owner or operator.
(c) Tank
				trucks previously used to transport toxic substances, petroleum products, or other
				deleterious substances shall not be used to transport bulk water.
(d) Tank trucks and related equipment used to
				transport or handle bulk water shall be used for no other purpose and shall be
				thoroughly cleaned and sanitized prior to filling in accordance with the provisions
				of
				N.J.A.C.
				8:21-5.8 and shall comply with the following:
1. Storage tanks and tank trucks shall be free of
				deep pits, excessive scale, dents or poorly welded seams which may tend to hold
				standing water;
2. Inlets, outlets,
				piping hose and other appurtenances associated with storage tanks and tank trucks
				shall be constructed and handled to prevent contamination of product
				water;
3. All tank trucks shall be
				tagged identifying the time and place of cleaning and sanitization. These records
				shall be available at all times for inspection by the regulatory authority;
				and
4. All hoses, connections and
				fittings used in conjunction with the coupling of the tank truck to the bulk water
				delivery line shall be sanitized with 100 parts per million chlorine solution at 75
				degrees Fahrenheit or any other approved sanitizer of equivalent concentration. The
				solution shall be brushed on all exposed parts to assure proper
				sanitization.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.13 - Recordkeeping requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Each bottling plant
				shall keep true and accurate records of all water processed. Such records shall
				show:
1. Source, type, and volume of water
				processed daily; and
2. Records
				indicating the physical inspection of bulk water delivered.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.14 - Water standards and sampling requirements

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Bottled water which
				is manufactured, distributed, or sold within this State shall comply with the
				microbiological, physical, chemical, hazardous contaminants, and radiological
				standards set forth in the New Jersey Safe Drinking Water Act rules under N.J.A.C.
				7:10 except the following standards:
1. Lead--five
				parts per billion (ppb);
2.
				Copper--1,000 parts per billion (ppb);
3. Total Coliform--none present; and
4. Turbidity--five nephelometric turbidity units
				(NUT).
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.16 - Certification fees

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The Department shall
				collect from each applicant a certification fee in the following amount:
1. For an initial certification application, $
				1,000 for each source of supply; and
2.
				For an annual renewal application, $ 650.00 for each source of supply.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.17 - Exemptions

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Pursuant to
				24:12-5, water bottling plants located
				in New Jersey are exempted from the requirement to pay a bottling plant license fee
				of $ 50.00.
(b) A water bottling plant
				receiving a source of supply from a bulk water facility that holds a valid
				certification issued by the Department is exempt from paying a certification fee for
				that source of supply.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.18 - Expiration of certification; nontransferability of certification

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Upon approval of the
				application for certification and of the sanitary conditions, test results, product
				labels and receipt of letter of inspection for out-of-State bottlers/bulk water
				facilities, and upon payment of the required certification fee, the Department shall
				issue each applicant a certification that expires on June 30 of each year.
(b) The certification issued pursuant to (a) above
				shall not be transferable with respect to persons or locations.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 5 - MANUFACTURING, STORAGE, DISTRIBUTION, AND HANDLING STANDARDS FOR BOTTLED WATER › Section 8:21-5.19 - Revocation of certification

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Upon evidence duly
				ascertained by the Department or furnished to the Department by a regulatory agency
				having jurisdiction over bottled water for out-of-State sources that the person
				holding a certification issued under the provisions of these rules is violating any
				of these rules or statutes as hereinbefore provided, the Department shall, upon a
				hearing and proof of allegation, revoke the certification. The hearing shall be
				conducted pursuant to the Administrative Procedure Act,
				52:14B-1 et seq., and the Uniform
				Administrative Procedure Rules, N.J.A.C. 1:1.
(b) No certification shall be renewed or restored
				until the Department is satisfied that all provisions of the law and pertinent rules
				are complied with.
(c) The Department,
				to protect the public health, may, before a hearing, suspend such certification
				pending the hearing. It shall be unlawful for the suspended certificate holder to
				engage in the business for which the certification was granted during such period of
				suspension. Upon written request, the certificate holder will be granted an
				expedited hearing conducted pursuant to the Administrative Procedure Act,
				52:14B-1 et seq. and the Uniform
				Administrative Procedures Rules, N.J.A.C. 1.1.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.1 - Definitions

Current through Register Vol. 56, No. 14, July 15, 2024
The following words and terms, when used in this subchapter, shall
				  have the following meanings, unless the context clearly indicates otherwise.
"CFR" means the Code of Federal Regulations of the United States
				  Government.
"Department" means the New Jersey Department of Health.
"Dispensing freezer" means the type of equipment which freezes
				  frozen desserts so they are served in a soft condition for sale to the
				  customer.
"Frozen desserts" means ice cream, frozen custard, sherbet, water
				  ice, mellorine, goat's milk ice cream, frozen yogurt, quiescently frozen confection,
				  quiescently frozen dairy confection, whipped cream confection, bisque tortoni,
				  nonfruit sherbet, nonfruit water ice, manufactured desserts mix, frozen pudding,
				  freezer made shake and freezer made milk shake, parevine, Lo-Mel, as all such
				  products are commonly known, together with any such mix used in frozen desserts and
				  any products which are similar in appearance, odor, or taste to such products or are
				  prepared or frozen as such products are customarily prepared or frozen whether made
				  with dairy or nondairy products.
"Label" means any written, printed or graphic matter attached to
				  or on a package.
"Mobile unit" means any vehicle on which frozen desserts are
				  manufactured, prepared, processed or converted in form and which is used for selling
				  and dispensing such products to the consuming public.
"Optional ingredients" means Grade A dry milk products,
				  concentrated milk, concentrated fluid milk products, flavors, sweeteners,
				  stabilizers, emulsifiers, acidifiers, vitamins and minerals. Similar ingredients may
				  be added to frozen desserts when approved by the Food and Drug
				  Administration.
"Package" means any carton, box, jar, bottle, pail, wrapper or
				  other container for frozen desserts.
"Person" means any individual, copartnership, corporation,
				  cooperative association, cooperative corporation or unincorporated
				  association.
"Wholesale frozen dessert manufacturer" means any place, premises
				  or establishment or any part thereof where frozen desserts are assembled,
				  manufactured, processed, frozen, or converted in form, for distribution or sale to a
				  person other than the ultimate consumer.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.2 - Ice cream and frozen custard

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Ice cream and frozen
				custard means the food defined at
				21 CFR
				135.110, incorporated herein by
				reference.
(b) When ice cream is
				formulated to make a nutritional claim including, but not limited to, lowfat ice
				cream, reduced fat ice cream, nonfat ice cream, light ice cream, reduced calorie ice
				cream, low calorie ice cream; or purports to be or is represented for special
				dietary use, and is sold at retail, direct from a frozen dessert dispensing freezer,
				or hand-dipped from a factory-filled container, a sign shall be prominently and
				conspicuously displayed. This sign shall be not more than 18 inches above each
				dispensing freezer where it can be clearly read by customers under normal conditions
				of purchase and state "..... Sold Here." The blank shall be filled in with the
				descriptive name of the product(s) being sold. The letters on the sign shall be bold
				face capitals in contrasting color to the background. When these products are sold
				at retail in properly labeled factory-filled containers, no such sign shall be
				required.
1. If items containing the products
				listed in (b) above are listed on a menu board, the statement "..... Served Here,"
				shall be included on the menu board in reasonable proximity to the items containing
				these products. The blank shall be filled in with the descriptive name of the
				product(s) being sold. The letters in such statement shall be bold face capitals at
				least as large as the letters used in listing items containing these products and on
				a contrasting background.
2. No such
				sign or menu board declaration shall be required if the only method of advising
				customers on what items are being offered for sale is on a menu furnished to the
				customer. In such case the menu shall contain the statement "..... Served Here." The
				blank shall be filled in with the descriptive name of the product(s) being sold.
				Such statement shall be in reasonable proximity to the menu items containing these
				products and the letters in such statement shall be bold face capitals at least as
				large as the letters in listing items containing these products.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.3 - Sherbet

Current through Register Vol. 56, No. 14, July 15, 2024
Sherbet means the food defined at
				  21 CFR
				  135.140, incorporated herein by reference.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.5 - Mellorine

Current through Register Vol. 56, No. 14, July 15, 2024
Mellorine is the food defined at
				  21 CFR
				  135.130, incorporated herein by reference.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.6 - Goat's milk ice cream

Current through Register Vol. 56, No. 14, July 15, 2024
Goat's milk ice cream means the food defined at 21 CFR 134.115,
				  incorporated herein by reference.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.7 - Frozen yogurt; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Rules concerning
				description of frozen yogurt are as follows:
1.
				Frozen yogurt is the food produced by freezing, while stirring, a mix containing
				safe and suitable ingredients, including, but not limited to, dairy ingredients, but
				excluding chemical preservatives. The mix may be homogenized and all of the dairy
				ingredients shall be pasteurized or ultrapasteurized. All or a portion of the dairy
				ingredients shall be cultured with a characterizing live bacterial culture that
				shall contain the lactic acid-producing bacteria Lactobacillus bulgaricus and
				Streptococcus thermophilus, and may contain other lactic acid-producing bacteria.
				The culturing of all or a portion of the dairy ingredients must take place to the
				extent that the finished, unflavored mix has an increased titratable acidity,
				calculated as lactic acid, and a decreased pH as a result of the fermentation
				process. The titratable acidity of the finished, unflavored frozen yogurt mix shall
				have been increased by a minimum of 0.15 percent, calculated as lactic acid, as a
				result of the fermentation process. Food grade acids or other acidogens may not be
				used for the purpose of raising the titratable acidity of the mix or lowering the
				pH. The frozen yogurt mix shall contain the characterizing live yogurt culture
				organisms. Sweetener(s), flavoring(s), color additive(s), and/or other
				characterizing food ingredients may be added to the mix before or after
				pasteurization or ultra-pasteurization, provided that any ingredient addition after
				pasteurization or ultra-pasteurization is done in accordance with good manufacturing
				practices. Any dairy ingredients added after culturing shall have been pasteurized
				or ultra-pasteurized. The standard plate count requirement for frozen desserts shall
				apply only to the dairy ingredients prior to culturing.
2. Frozen yogurt, before addition of bulky
				characterizing ingredient(s) or sweetener(s) shall contain not less than 3.25
				percent milkfat and 8.25 percent milk solids not fat. Frozen yogurt shall contain
				not less than 1.3 pounds of total solids per gallon, and shall weigh not less than
				4.0 pounds per gallon.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.8 - Quiescently frozen confection; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Quiescently frozen
				confection means the frozen product made from sweetening agent(s), harmless natural
				or artificial flavoring, water, and it may contain milk solids, harmless coloring,
				organic acids, and any safe and suitable functional ingredient approved by the
				Department. The finished product shall contain not less than 17 percent by weight of
				total food solids.
(b) The name of the
				food is "quiescently frozen confection."
(c) In the manufacture of this product, freezing
				has not been accompanied by stirring or agitation (generally known as quiescent
				freezing).
(d) In the production of this
				quiescently frozen confection, no processing or mixing prior to quiescent freezing
				shall be used that develops in the finished confection mix any physical expansion in
				excess of ten percent.
(e) The
				confection must be manufactured in the form of servings, individually packaged,
				bagged or otherwise wrapped, properly labeled and purveyed to the consumer in its
				original factory-filled package. The individually wrapped confection need not be
				labeled if it is contained in a multiple package which is properly labeled and is
				purveyed unopened to the consumer.
(f)
				In addition to all other required information, the label shall contain a complete
				list of ingredients in accordance with the provisions of
				21 CFR
				101.4, and comply with the provisions of
				21
				CFR 101.22.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.9 - Quiescently frozen dairy confection; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Quiescently frozen
				dairy confection means the frozen product made from milk products, sweetening
				agent(s), harmless natural or artificial flavoring, water, and it may contain
				harmless coloring, and any safe and suitable functional ingredient approved by the
				Department. The finished product contains not less than 13 percent by weight of
				total milk solids, not less than 33 percent by weight of total food
				solids.
(b) The name of the food is
				"quiescently frozen dairy confection."
(c) In the manufacture of this product, freezing
				has not been accompanied by stirring or agitation (generally known as quiescent
				freezing).
(d) In the production of this
				quiescently frozen dairy confection, no processing or mixing prior to quiescent
				freezing shall be used that develops in the finished confection mix any physical
				expansion in excess of 10 percent.
(e)
				The confection must be manufactured in the form of servings, individually packaged,
				bagged or otherwise wrapped, properly labeled and purveyed to the consumer in its
				original factory-filled package. The individually wrapped confection need not be
				labeled if it is contained in a multiple package which is properly labeled and is
				purveyed unopened to the consumer.
(f)
				In addition to all other required information, the label shall contain a complete
				list of ingredients in accordance with the provisions of
				21 CFR
				101.4, and comply with the provisions of
				21
				CFR 101.22.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.10 - Non-fruit (imitation) sherbet; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Rules concerning
				descriptions of non-fruit sherbet are as follows:
1. Non-fruit sherbet is a food having a
				characteristic fruit-like flavor but shall not contain any fruit or fruit juice.
				Non-fruit sherbet is prepared by freezing while stirring a pasteurized mix
				consisting of one or more of the optional dairy ingredients specified in (b) below,
				one or more of the optional caseinates specified in (c) below subject to the
				conditions hereinafter set forth, and any other safe and suitable non-milk-derived
				ingredients; and excluding other food fats, except such as are added in small
				amounts to accomplish specific functions. Non-fruit sherbet is sweetened with
				nutritive carbohydrate sweeteners and contains characteristic fruit-like
				flavor.
2. Sherbet weighs not less than
				six pounds to the gallon. The milkfat content is not less than one percent nor more
				than two percent, the nonfat milk-derived solids content not less than one percent,
				and the total milk or milk derived solids content is not less than two percent nor
				more than five percent by weight of the finished food.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.11 - Non-fruit (imitation) water ice; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Non-fruit water ice
				is an ice having a characteristic fruit-like flavor, but shall not contain any fruit
				or fruit juice. Non-fruit water ice is prepared while stirring a mix composed of:
1. Characteristic fruit-like flavors;
2. One or more nutritive sweeteners;
3. Any other safe and suitable ingredient approved
				by the Department.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.12 - Manufactured desserts mix; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) "Manufactured
				desserts mix," whipped cream confection or bisque tortoni means a frozen dessert
				made with milk products, sweetening agents, flavoring agents, with or without
				harmless coloring or any other safe and suitable ingredients approved by the
				Department. It contains not less than 18 percent by weight of milk fat, and not more
				than 12 percent of milk solids not fat, and may be packaged with harmless gas
				causing it to fluff upon ejection from the package or container.
(b) In addition to all other required information,
				the label shall contain a complete list of ingredients in accordance with the
				provisions of
				21 CFR
				101.4.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.13 - Freezer-made shake; freezer-made milk shake; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Freezer-made milk
				shake means a pure, clean, wholesome semi-viscous drink prepared by stirring a
				pasteurized mix of the ingredients prescribed at
				8:21-7.2 while freezing in a dispensing
				freezer except that:
1. It shall contain not less
				than 3.25 percent and not more than six percent milkfat;
2. Its content of milk solids not fat (MSNF) shall
				not be less than 10 percent;
3.
				Freezer-made milk shake shall only be sold or served from a dispensing freezer and
				shall not be sold hard frozen.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.14 - Parevine; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Parevine is the food
				which is prepared by freezing while stirring a pasteurized mix composed of one or
				more edible vegetable oils or fats; protein and carbohydrate food ingredients from
				other than milk or meat sources; nutritive sweeteners other than lactose;
				characterizing ingredients except any containing meat or milk; and any other safe
				and suitable ingredient which is not milk or meat or a product or derivative of milk
				or meat. This product shall not contain any milk, milk product, meat or meat
				products or any of their derivatives of any kind.
(b) Its fat content shall not be less than ten
				percent, except that when bulky optional characterizing ingredients are used, the
				fat content may be reduced, as a result of the addition of such ingredients, but
				shall in no case be less than eight percent.
(c) Its content of food solids shall not be less
				than 1.3 pounds per gallon of finished product.
(d) The name of the product is
				"parevine."
(e) Parevine may be sold
				from a dispensing freezer or dipped from a properly labeled bulk container. When
				parevine is sold in such manner from a dispensing freezer or dipped from a bulk
				container, a sign shall be displayed in such a location as it can be easily read by
				customers under normal conditions of sale, stating "Parevine Served Here".
1. Such sign shall be in bold face capitals on a
				contrasting background. In addition, if items containing parevine are listed on a
				menu board the statement "Parevine Served Here" shall be included on the menu board,
				in reasonable proximity to the items containing parevine. The letters in such
				statement shall be bold face capitals at least as large as the letters used in
				listing items containing parevine and on a contrasting background.
2. No such sign or menu board declaration shall be
				required if the only method of advising customers on what items are being offered
				for sale is a menu furnished to the customer. In such case, the menu shall contain
				the statement "Parevine Served Here". Such statement shall be in reasonable
				proximity to the menu items containing parevine and the letters of such statement
				shall be bold face capitals at least as large as the letters used in listing items
				containing parevine. Any menu listing parevine or items prepared with parevine shall
				conform to the provisions of this paragraph.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.15 - Lo-mel; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) "Lo-mel" means a
				pure, clean, wholesome semi-viscous drink prepared by stirring while freezing in a
				dispensing freezer a pasteurized mix composed of edible fats or oils other than
				milkfat, milk solids not fat, water, optional sweetening ingredients as approved by
				the Department, with or without egg or egg products, with or without harmless
				flavoring, with or without harmless coloring, and with or without stabilizer or
				emulsifier as approved by the Department. It shall contain not more than six percent
				edible fats or oils. It shall contain not less than ten percent milk solids not fat.
				It may contain any other safe and suitable ingredients approved by the Department.
				It shall contain not more than one-half percent by weight of stabilizer and not more
				than one-fifth of one percent of emulsifier.
(b) Lo-mel may only be served or sold directly
				from a dispensing freezer and may not be sold hard frozen.
(c) When Lo-mel is sold a sign must be displayed
				which shall read "Lo-mel Served Here," in bold faced capitals on a contrasting
				background. No such sign shall be required if the only method of advising the
				customers of what items are being offered for sale is a menu furnished to the
				customer, in such case, the menu shall contain the statement "Lo-mel Served
				Here."
(d) When any Lo-mel purports to
				be or is represented for any special dietary use, it shall be sold only in a labeled
				container. The label shall include the name of the food, a complete list of
				ingredients in accordance with the provisions of
				21 CFR
				101.4 and nutrition information as required by
				21 CFR
				101.9.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.16 - Frozen pudding; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Frozen pudding is a
				product made from a pasteurized mix, intended to be eaten in the frozen state. The
				mix may be composed of:
1. Milk and milk
				products;
2. Modified or unmodified food
				starch;
3. Sweetening
				agent(s);
4. Harmless natural and/or
				artificial flavoring;
5. Harmless
				natural and/or artificial color;
6. Any
				other safe or suitable functional ingredient approved by the Department.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.17 - Temporary marketing permit

Current through Register Vol. 56, No. 14, July 15, 2024
Any person holding a current New Jersey frozen dessert license
				  who wishes to manufacture a frozen dessert product for which a standard of identity
				  has not been promulgated, may make application to the Department for a temporary
				  marketing permit to market such a product. The application shall be on a form
				  furnished by the Department and shall contain such information as the Department may
				  require. Such permit shall be for a period not to exceed one year, however it may be
				  renewed pending action by the Department.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.18 - Generic frozen dessert; identity; label statement

Current through Register Vol. 56, No. 14, July 15, 2024
(a) A generic frozen
				dessert is a food that in its unfrozen form or state is recognized by consumers by
				an established common or usual name or, in the absence thereof, by an appropriate
				descriptive term. The unfrozen food becomes a frozen dessert when it is frozen, with
				or without agitation, and when the food, in its frozen form, is designed and
				intended to be consumed in a frozen state. Generic frozen desserts shall be made
				from safe and suitable ingredients. A generic frozen dessert, whose unfrozen
				counterpart is subject to a definition and standard of identity, shall comply with
				that definition and standard of identity, and ingredient provisions, except that
				safe and suitable ingredients may additionally be used that are necessary in the
				manufacture of the frozen dessert.
(b)
				The name of the frozen dessert shall be: "Frozen ...". The blank shall be filled in
				with the common or usual name of the unfrozen counterpart of the food or, in the
				absence thereof, an appropriate descriptive term.
(c) The label on packages of generic frozen
				dessert shall, in addition to all other required information, include a complete
				list of all ingredients in accordance with the provisions of
				21 CFR
				101.4 and
				101.22.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.19 - Other standards of identity

Current through Register Vol. 56, No. 14, July 15, 2024
Frozen desserts standards of identity as adopted or amended by
				  the U.S. Food and Drug Administration and published in the latest edition of the
				  Code of Federal Regulations (CFR) shall apply in the State of New Jersey.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.20 - Plant records

Current through Register Vol. 56, No. 14, July 15, 2024
(a) Each licensee shall
				keep a true and correct record showing the milk and milk products received and the
				frozen desserts and special dietary foods manufactured. Such record shall show:
1. Source, date of receipt, and volume of milk
				products received;
2. Type of frozen
				dessert products manufactured;
3. Date
				and volume of each class of product manufactured; and
4. Results of bacterial analysis of frozen dessert
				samples.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.21 - Plant buildings and surroundings

Current through Register Vol. 56, No. 14, July 15, 2024
Frozen dessert plants, stations and depots shall be so located as
				  to insure proper shelter and drainage. Sewage and industrial wastes shall be
				  disposed of in accordance with pertinent laws and regulations. Premises shall be
				  kept clean and unless properly retained, no refuse shall be allowed to accumulate on
				  or about the same. Roads, driveways, yards and parking areas adjacent thereto should
				  be paved or otherwise treated to prevent dust. No person shall be allowed to live or
				  sleep in any room where frozen desserts or special frozen dietary foods are
				  manufactured, packed, stored, distributed or sold.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.22 - Plant construction

Current through Register Vol. 56, No. 14, July 15, 2024
(a) The floors of all
				rooms in which frozen desserts are processed, handled, or stored, or in which
				containers, equipment, and utensils are washed shall be constructed of concrete or
				other equally impervious and easily cleaned material and shall be smooth, properly
				sloped, provided with trapped drains, kept in good repair; provided, hardening room
				floors need not be provided with floor drains when the floors are sloped to drain to
				one or more exits; provided further, that rooms for storing dry ingredients and/or
				packaging materials need not be provided with drains; and the floors may be
				constructed of tightly joined wood.
(b)
				Walls and ceilings of rooms in which frozen desserts are handled, processed, or
				stored, or in which containers, utensils, and equipment are washed shall have a
				smooth, washable, light-colored surface, in good repair.
(c) All openings to the outer air shall be
				effectively protected against the entrance of insects by self-closing doors, closed
				windows, screening, controlled air currents, or other effective means. Screen doors
				to the outer air shall be self-closing and screens for windows, doors, skylights,
				transoms, and other openings to the outer air shall be tight-fitting and free of
				breaks.
(d) All rooms in which frozen
				desserts are handled, processed, or stored and/or in which containers, equipment,
				and utensils are washed shall be well lighted and well ventilated. A minimum of 30
				foot candles of light shall be provided in all working areas and ten foot candles of
				light in dry storage and cold storage rooms.
(e) There shall be separate rooms for:
1. The pasteurizing, processing, cooling,
				hardening and packaging of frozen desserts;
2. Cleaning and sanitizing facilities for milk
				tank trucks;
3. The cleaning and storage
				of frozen dessert containers and cases.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.23 - Plant cleanliness

Current through Register Vol. 56, No. 14, July 15, 2024
All rooms in which frozen desserts are handled, processed, or
				  stored and/or in which containers, utensils, or equipment are washed or stored shall
				  be kept clean, neat, and free of evidence of insects and rodents. Pesticides shall
				  be safely used. Only equipment directly related to processing operations or to the
				  handling of containers, utensils, and equipment, shall be permitted in the
				  pasteurizing, processing, cooling and packaging rooms.
New Jersey Administrative Code › Title 8 - HEALTH › Chapter 21 - FOOD AND DRUGS › Subchapter 7 - FROZEN DESSERTS › Section 8:21-7.24 - Construction and repair of containers and equipment

Current through Register Vol. 56, No. 14, July 15, 2024
(a) All single service
				and multiuse containers and equipment which come in contact with frozen desserts
				shall be of smooth, impervious, corrosion resistant, nontoxic material shall be
				constructed for ease of cleaning and shall be kept in good repair. Single service
				containers, closures, gaskets, and other articles which come in contact with frozen
				desserts shall have been manufactured, packaged, transported and handled in a
				sanitary manner. Articles intended for single service use shall not be
				reused.
(b) All sanitary piping,
				fittings, and connections which are exposed to frozen desserts shall consist of
				smooth, impervious, corrosion-resistant, nontoxic, easily cleanable material. All
				piping shall be maintained in good repair. Frozen desserts shall be conducted from
				one piece of equipment to another only through sanitary piping.