Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.6 - Additional Requirements for Plant Manufacturing and Packaging Cheddar Cheese and Similar Cheese Varieties › Rule 32.9.602 - EQUIPMENT AND UTENSILS

Current through Register Vol. 13, July 5, 2024
(1) Bulk starter
				vats must be of stainless steel or equally corrosion-resistant metal and should
				be constructed according to the applicable 3-a sanitary standards. The vats
				must be in good repair, equipped with tight-fitting lids and have adequate
				temperature controls such as valves, indicating and/or recording
				ther-mometers.
(2) The vats used
				for making cheese should be of metal construction with adequate jacket capacity
				for uniform heating. The inner liner must be minimum 16-gauge stainless steel
				or other equally corrosion-resistant metal properly pitched from side to center
				and from rear to front for adequate drainage. The liner must be smooth, free
				from excessive dents or creases and extend over the edge of the outer jacket.
				The outer jacket, when metal, must be constructed of stainless steel or other
				metal which can be kept clean and sanitary. The junction of the liner and outer
				jackets must be constructed so as to prevent milk or cheese from entering the
				inner jacket. The vat must be equipped with a suitable sanitary outlet valve.
				Effective valves must be provided and properly maintained to control the
				application of heat to the vat. Also vats should be equipped with removable
				cloth covers which can be regularly and suitably laundered, or with a
				single-service paper cover.
(3) The
				mechanical agitators must be of sanitary construction. The carriage and track
				must be so constructed as to prevent the dripping of dirt, or grease into the
				vat. Metal blades, forks, or stirrers must be constructed of stainless steel
				and of material approved in the 3-a sanitary standards for plastic and rubber
				or rubber-like materials and be free from rough or sharp edges which might
				scratch the equipment or remove metal particles.
(4) Knives, hand rakes, shovels, paddles,
				strainers, and miscellaneous equipment must be stainless steel or of material
				approved in the 3-a sanitary standards for plastic and rubber or rubber-like
				materials. The product contact surfaces of the curd mill should be of stainless
				steel. All pieces of equipment must be so constructed that they can be kept
				clean. The wires in the curd knives must be stainless steel, kept tight and
				replaced when necessary.
(5) Hoops,
				forms, and followers must be constructed of stainless steel or heavy tinned
				steel. If tinned, they must be kept tinned and free from rust. All hoops,
				forms, and followers must be kept in good repair. Drums or other special forms
				used to press and store cheese must be clean and sanitary.
(6) The cheese press should be constructed of
				stainless steel and all joints welded and all surfaces, seams and openings
				readily cleanable. The pressure device must be the continuous type. Press
				cloths must be maintained in good repair and in a sanitary condition.
				Single-service press cloths may be used only once.
(7) The press used to heat seal the wrapper
				applied to rindless cheese must have square interior corners, reasonably smooth
				interior surface and have controls that provide uniform pressure and heat
				equally to all surfaces.
(8) The
				metal paraffin tank should be adequate in size, have wood rather than metal
				racks to support the cheese, have heat controls and an indicating thermometer.
				The cheese wax must be kept clean.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;