reglab/statecodes huggingface dataset:
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.5 - Additional Requirements for Plant Manufacturing, Processing and Packaging Butter and Related Products › Rule 32.9.506 - GENERAL IDENTIFICATION

Current through Register Vol. 13, July 5, 2024
(1) Commercial
				bulk shipping containers must be legibly marked with the name of the product,
				net weight, name and address of manufacturer, processor or distributor or other
				assigned plant identification (manufacturer's lot number, churn number, etc.)
				and any other identification that may be required. Packages of plastic or
				frozen cream must be marked with the percent of milkfat.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.5 - Additional Requirements for Plant Manufacturing, Processing and Packaging Butter and Related Products › Rule 32.9.507 - STORAGE OF FINISHED PRODUCT IN COOLERS

Current through Register Vol. 13, July 5, 2024
(1)
				All products must be kept under refrigeration at temperatures of 40°F. or
				lower after packaging and until ready for dist-ribution or shipment. The
				products must not be placed directly on floors or exposed to foreign odors or
				conditions such as drippage due to condensation which might cause package or
				product damage.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.5 - Additional Requirements for Plant Manufacturing, Processing and Packaging Butter and Related Products › Rule 32.9.508 - STORAGE OF FINISHED PRODUCT IN FREEZER

Current through Register Vol. 13, July 5, 2024
(1)
				Plastic cream or frozen cream intended for storage must be placed in quick
				freezer rooms immediately after packaging, for rapid and complete freezing
				within 24 hours. The packages must be piled or spaced in such a manner that air
				can freely circulate between and around the packages. The rooms must be
				maintained at -10° F. or lower and be equipped to provide sufficient
				high-velocity air circulation for rapid freezing. After the products have been
				completely frozen, they may be transferred to a freezer storage room for
				continued storage.
(2) The freezer
				storage room must be maintained at a temperature of 0° F. or lower.
				Adequate air circulation is desirable. Butter intended to be held more than 30
				days must be placed in a freezer room as soon as possible after packaging. If
				not frozen before being placed in the freezer, the packages must be spaced in
				such a manner as to permit rapid freezing and repeated if necessary, at a later
				time.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
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 32.9.601 - ROOMS AND COMPARTMENTS

Current through Register Vol. 13, July 5, 2024
(1) A separate
				starter room equipped with a tight-fitting door should be provided for the
				propagation and handling of starter cultures. All necessary precautions must be
				taken to prevent contamination of the room, equipment and the air therein. A
				filtered air supply should be provided so as to obtain outward movement of air
				from the room.
(2) The room in
				which the cheese is manufactured must be of adequate size, and the vats
				adequately spaced to permit movement around the vats and presses for proper
				cleaning and satisfactory working conditions. Adequate ventilation must be
				provided, preferably filtered air. Mold count should be no higher than 10 per
				cubic foot of air.
(3) If cheese is
				to be paraffined, a drying room of adequate size must be provided to
				accommodate the maximum production of cheese during the flush period. Adequate
				shelving and air circulation must be provided for proper drying. Temperature
				and humidity control facilities should be provided which will promote the
				development of a sound, dry rind.
(4) For rind cheese, a separate room or
				compartment should be provided for paraffining and boxing the cheese. The room
				must be of adequate size and the temperature maintained near the temperature of
				the drying room to avoid sweating of the cheese prior to paraffining.
(5) For rindless blocks suitable space must
				be provided for proper wrapping and boxing of the cheese. The area must be free
				from dust, condensation, mold, or other conditions which may contaminate the
				surface of the cheese or contribute to an unsatisfactory packaging of the
				cheese.
(6) Coolers or curing rooms
				where cheese is held for curing or storage must be clean and maintained at the
				proper uniform temperature and humidity to adequately protect the cheese, and
				minimize the growth of mold. Proper circulation of air must be maintained at
				all times. The rooms must be free from rodents, insects, and pests. The shelves
				must be kept clean and dry.
(7)
				When small packages of cheese are cut and wrapped, separate rooms must be
				provided for the cleaning and preparation of the bulk cheese and a separate
				room be provided for the cutting and wrapping operation. The rooms must be well
				lighted, ventilated, and provided with filtered air. Air movements must be
				outward to minimize the entrance of un-filtered air into the cutting and
				packaging room.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
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 32.9.603 - OPERATIONS AND OPERATING PROCEDURES

Current through Register Vol. 13, July 5, 2024
(1) If the
				cheese is labeled as pasteurized, the milk must be pasteurized by subjecting
				every particle of milk to a minimum temperature of 161° F. for not less
				than 15 seconds. HTST pasteurization units must be equipped with the proper
				controls and equipment to assure pasteurization. If the milk is held more than
				2 hours between time of receipt or heat treatment and setting, it must be
				cooled to 45°F.or lower until time of setting.
(2) If the cheese is labeled as "heat
				treated", " unpasteurized ", "raw milk" or "for manufacturing", the milk may be
				raw or heated at temperatures below pasteurization. If the milk is held more
				than 2 hours between time of receipt or heat treatment and setting, it must be
				cooled to 45° F. or lower until time of setting.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
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 32.9.604 - WHEY DISPOSAL

Current through Register Vol. 13, July 5, 2024
(1) Adequate
				sanitary facilities must be provided for the disposal of whey. If outside,
				necessary precautions must be taken to minimize flies, insects, and development
				of objectionable odors.
(2) Whey or
				whey products intended for human food must at all times be handled in a
				sanitary manner in accordance with the procedures of this subsection as
				specified for handling milk and dairy products.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
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 32.9.605 - PACKAGING AND REPACKAGING

Current through Register Vol. 13, July 5, 2024
(1) Packaging
				rindless cheese or cutting repackaging all styles of bulk cheese must be
				conducted under rigid sanitary conditions. The atmosphere of the packaging
				rooms, the equipment and the packaging material must be practically free from
				mold and bacterial contamination.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
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 32.9.606 - GENERAL IDENTIFICATION

Current through Register Vol. 13, July 5, 2024
(1) Each bulk
				cheese must be legibly marked with the name of the product, code or date of
				manufacture, vat number, officially designated code number or name and address
				of manufacturer. Each consumer-sized container must be plainly marked with the
				name and address of the manufacturer, packer, or distributor, net weight of the
				contents, name of product and such other information as may be
				required.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.701 - ROOMS AND COMPARTMENTS

Current through Register Vol. 13, July 5, 2024
(1) Processing
				operations with open cheese vats should be separated from other rooms or areas.
				Excessive personnel traffic or other possible contaminating conditions should
				be avoided. Rooms, compartments, coolers, and dry storage space in which any
				raw material, packaging, or ingredient supplies or finished products are
				handled, processed, packaged, or stored must be designed and constructed to
				assure clean and orderly operations.
(2) Processing and packaging rooms or
				compartments must be ventilated to maintain sanitary conditions, preclude the
				growth of mold and air borne bacterial contaminants, prevent undue condensation
				of water vapor and minimize or eliminate objectionable odors. To minimize air
				borne contamination in processing and packaging rooms, it is preferable to
				filter all incoming air. The incoming air must exert an outward pressure so
				that the movement of air will be outward and prevent the movement of unfiltered
				air inward.
(3) A separate starter
				room equipped with a tight-fitting door should be provided for the propagation
				and handling of starter cultures. All necessary precautions must be taken to
				prevent contamination of the room, equipment and the air therein. A filtered
				air supply must be provided so as to obtain an outward movement of air. The
				outward movement of air from the room minimizes contamination from unfiltered
				air entering the starter room when the door to the room is opened.
(4) Coolers must be equipped with facilities
				for maintaining proper temperature and humidity conditions, consistent with
				good commercial practices for the applicable product, to protect the quality
				and condition of the products. Coolers must be kept clean, orderly, free from
				insects, rodents, and mold, and maintained in good repair. They must be
				adequately lighted and proper circulation of air must be maintained at all
				times. The floors, walls, and ceilings must be of such construction as to
				permit thorough cleaning.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.702 - EQUIPMENT AND UTENSILS

Current through Register Vol. 13, July 5, 2024
(1) The vats used
				for making the cottage cheese must be of stainless steel con-struction with
				adequate jacket capacity for uniform heating and cooling. The inner liner must
				be minimum 16-gauge stainless steel, or 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 must be constructed
				of stainless steel or other metal which can be kept clean and sanitary. The
				junction of the liner and outer jacket must be constructed as to prevent milk
				or cheese from entering the inner jacket. Vats must be equipped with valves to
				control the heating and cooling medium and a suitable sanitary outlet valve.
				Vats used for creaming curd should be equipped with a cooling medium. A
				circulating pump for the heating and cooling medium is recommended.
(2) Mechanical agitators should be installed
				on all cheese vats for stirring the milk or cheese. The carriage must be
				completely enclosed or provided with a trough or drip pan to prevent
				condensation, oil or dirt from dropping into the vat.
(3) Container fillers should conform to the
				3-a sanitary standards for equipment for packaging frozen desserts and cottage
				cheese.
(4) Only mixers may be used
				which will mix the cheese carefully and keep shattering of the curd particles
				to a minimum. They must be constructed in such a manner as to be readily
				cleanable. If shafts extend through the wall of the tank below the level of
				product, they must be equipped with proper seals which are readily removable
				for cleaning and sanitizing. The mixer must be enclosed or equipped with
				tight-fitting covers.
(5) Bulk
				starter vats must be made of stainless steel or equally corrosion-resistant
				metal and should be constructed according to applicable 3-a sanitary standards.
				The vats must be in good repair, equipped with tight-fitting lids and accurate
				temperature controls such as valves, indicating and/or recording
				thermometers.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.703 - OPERATIONS AND OPERATING PROCEDURES - PASTEURIZATION

Current through Register Vol. 13, July 5, 2024
(1) The skim milk used for the manufacture of
				cottage cheese must be pasteurized not more than 24 hours prior to the time of
				setting by heating every particle of skim milk to a temperature of 161° F.
				for not less than 15 seconds or by any other combination of temperature and
				time giving equivalent results. All skim milk must be cooled promptly to
				setting temperature. If held more than 2 hours between pasteurization and time
				of setting, the skim milk must be cooled and held at 45° F. or colder until
				set.
(2) Cream or cheese dressing
				must be pasteurized at not less than 150° F. for not less than 30 minutes
				or at not less than 166° F. for not less than 15 seconds or by any other
				combination of temperature and time treatment giving equivalent results. Cream
				and cheese dressing must be cooled promptly to 40° F. or lower after
				pasteurization to aide in further cooling of cottage cheese curd for improved
				keeping quality.
(3) Reconstituted
				non-fat dry milk for cottage cheese manufacture need not be repasteurized
				provided it is reconstituted within 2 hours prior to the time of setting. Skim
				milk separated from pasteurized whole milk need not be repasteurized provided
				it is separated in equipment from which all traces of raw milk from previous
				operations have been removed by proper cleaning and sanitizing.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.704 - RECONSTITUTING DRY MILK

Current through Register Vol. 13, July 5, 2024
(1) Non-fat dry
				milk must be reconstituted in a sanitary manner, preferably by the use of a
				centrifugal pump and funnel arrangement. It must be reconstituted within 2
				hours of the time of setting, using water which is free from viable pathogenic
				or otherwise harmful microorganisms as well as microorganisms which may cause
				spoilage of cottage cheese.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.705 - CONTAINERS

Current through Register Vol. 13, July 5, 2024
(1) Containers used for packaging cottage
				cheese must be any commercially acceptable multiple use or single service
				container or packaging material which will satisfactorily protect the contents
				through the regular channels of trade without significant impairment of quality
				with respect to flavor or contamination under normal conditions of handling.
				Caps or covers which extend over the lip of the container must be used on all
				cups or tubs containing 2 pounds or less to protect the product from
				contamination during subsequent handling.
(2) The cheese must be packaged in a sanitary
				manner and automatic filling and capping equipment should be used on all small
				sizes. Hand filling and capping should be limited to larger containers which
				cannot be filled and capped mechanically. The containers must be check weighed
				during the filling operation to assure they are filled uniformly to not less
				than the stated net weight on the container.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.706 - GENERAL IDENTIFICATION

Current through Register Vol. 13, July 5, 2024
(1) Bulk
				packages containing cottage cheese must be adequately and legibly marked with
				the name of the product, net weight, name and address of the manufacturer, lot
				number, code or date of packaging, and any other identification as may be
				required. Consumer size packaged products must be legibly marked with the name
				of the product, net weight, name and address of the manufacturer or
				distributor, code or date of packaging, and any other identification as may be
				required.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.7 - Additional Requirements for Plants Manufacturing and Packaging Cottage Cheese › Rule 32.9.707 - STORAGE

Current through Register Vol. 13, July 5, 2024
(1) Cottage cheese after packaging must be
				promptly stored at a temperature of 45° F. or lower to maintain quality and
				condition until loaded for distribution. During distribution and storage prior
				to sale, the product should be maintained at a temperature of 45° F. or
				lower. The product may not be exposed to foreign odors or conditions such as
				drippage or condensation that might cause package or product damage. Packaged
				cottage cheese may not be placed directly on floors.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.8 - Additional Requirements for Plant Manufacturing, Processing and Packaging Pasteurized Process Cheese and Related Products › Rule 32.9.801 - EQUIPMENT AND UTENSILS

Current through Register Vol. 13, July 5, 2024
(1) Conveyors must
				be constructed of material which can be properly cleaned, will not rust, or
				otherwise contaminate the cheese, and be main-tained in good repair.
(2) The grinders or shredders used in the
				preparation of the trimmed and cleaned natural cheese for the cookers must be
				adequate in size. Product contact surfaces must be of corrosion-resistant
				material, and of such construction as to prevent contamination of the cheese
				and to allow thorough cleaning of all parts and product contact
				surfaces.
(3) The cookers must be
				the steam jacketed or direct steam type. They must be constructed of stainless
				steel or other equally corrosion-resistant material. All product contact
				surfaces must be readily accessible for cleaning. Each cooker must be equipped
				with an indicating thermometer, and should be equipped with a temperature
				recording device. The recording thermometer stem may be placed in the cooker if
				satisfactory time charts are used; if not, the stem must be placed in the
				hotwell or filler hopper. Steam check valves on direct steam-type cookers must
				be mounted flush with cooker wall, be constructed of stainless steel and
				designed to prevent the backup of product into the steam line, or the steam
				line may be constructed of stainless steel pipes and fittings which can be
				readily cleaned. If direct steam is applied to the product, only culinary steam
				must be used.
(4) The hoppers of
				all fillers must be covered but the cover may have sight ports. If necessary,
				the hopper may have an agitator to prevent buildup on side wall. The filler
				valves and head must be kept in good repair, capable of accurate
				measurements.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.8 - Additional Requirements for Plant Manufacturing, Processing and Packaging Pasteurized Process Cheese and Related Products › Rule 32.9.802 - OPERATIONS AND OPERATING PROCEDURES

Current through Register Vol. 13, July 5, 2024
(1) The
				natural cheese must be cleaned free of all non-edible portions. Paraffin and
				bandages as well as rind surface, mold or unclean areas or any other part which
				is unwholesome or unappetizing must be removed.
(2) Each batch of cheese within the cooker,
				including the optional ingredients must be thoroughly commingled and the
				contents pasteurized at a temperature of at least 158° F. and held at that
				temperature for not less than 30 seconds. Care must be taken to prevent the
				entrance of cheese part- icles or ingredients after the cooker batch of cheese
				has reached the final heating temperature. After holding for the required
				period of time, the hot cheese must be emptied from the cooker as quickly as
				possible.
(3) Containers, either
				lined or unlined, must be assembled and stored in a sanitary manner to prevent
				con-tamination. The handling of containers by filler crews must be done with
				extreme care and observance of personal clean-liness. Pre-forming and
				assembling of pouch liners and containers must be kept to a minimum and the
				supply rotated to limit the length of time exposed to possible contamination
				prior to filling.
(4) Hot fluid
				cheese from the cookers may be held in hotwells or hoppers to assure a constant
				and even supply of processed cheese to the filler or slice former. Filler
				valves must effectively measure the desired amount of product into the pouch or
				containers in a sanitary manner and cut off sharply without drip or drag of
				cheese across the opening. An effective system must be used to maintain
				accurate and precise weight control. Damaged or unsatisfactory packages must be
				removed from production. The cheese may be salvaged into sanitary containers
				and added back to cookers.
(5)
				Pouches, liners or containers having product contact surfaces after filling
				must be folded or closed and sealed in a sanitary manner, preferably by
				mechanical means, so as to assure against contamination. Each container, in
				addition to other required labeling, must be coded in such a manner as to be
				easily identified as to date of manufacture by lot or sub-lot number.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.1 - Licensing Milk and Cream Graders, Weighers, and Samplers › Rule 32.10.101 - DEFINITIONS

Current through Register Vol. 13, July 5, 2024
(1) Milk and cream grader, weigher, or
				sampler means a person who grades, weighs or samples milk or cream purchased
				for use in milk plants or manufactured dairy products plants.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.1 - Licensing Milk and Cream Graders, Weighers, and Samplers › Rule 32.10.102 - LICENSE REQUIRED

Current through Register Vol. 13, July 5, 2024
(1) All persons
				receiving or purchasing milk or cream and all persons collecting milk or cream
				on milk and cream routes shall provide a licensed grader, weigher and sampler
				at each receiving station or for each route. All milk or cream purchased for
				use in milk plants or to be used in any manufactured dairy product in Montana
				must be graded by licensed graders, weighers and samplers. It is unlawful for
				any person to grade, weigh or sample any milk or cream to be used for
				processing into Grade A milk and cream or used in manufactured dairy products
				without first procuring a license as a grader, weigher and sampler from the
				department of livestock.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.1 - Licensing Milk and Cream Graders, Weighers, and Samplers › Rule 32.10.103 - APPLICATION AND FEE FOR LICENSE

Current through Register Vol. 13, July 5, 2024
(1)
				Applications for a milk and cream grader, weigher and sampler license must be
				made on a form supplied by the department of livestock, animal health division,
				Helena, Montana.
(2) A $5.00
				license fee, payable to the department of livestock, must accompany the
				completed application form.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102,
					 81-22-206,
					 81-22-208
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.1 - Licensing Milk and Cream Graders, Weighers, and Samplers › Rule 32.10.104 - LICENSE EXAMINATION

Current through Register Vol. 13, July 5, 2024
(1) Upon receipt of
				the completed license application form and the license fee, an authorized
				representative of the department of livestock, animal health division will give
				a performance examination to the license applicant.
(2) The performance examination will
				determine the applicant's qualifications to:
(a) Grade milk and cream based on
				organoleptic examination (sight and odor), based on sediment content and based
				on bacterial estimate;
(b)
				Accurately weigh milk and cream;
(c) Properly collect and prepare milk and
				cream samples.
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.1 - Licensing Milk and Cream Graders, Weighers, and Samplers › Rule 32.10.105 - QUALIFYING FOR LICENSE

Current through Register Vol. 13, July 5, 2024
(1) The license
				applicant shall demonstrate ability to grade milk and cream by organoleptic
				examination, sediment content and bacterial tests. He shall demonstrate ability
				to accurately weigh milk and cream; and properly collect milk and cream samples
				for required tests. Upon receipt of the examiner's report recording the license
				applicant's ability to accurately perform the requirements herein stated to
				qualify for a license, the license will be issued.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102,
					 81-22-206,
					 81-22-208
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.1 - Licensing Milk and Cream Graders, Weighers, and Samplers › Rule 32.10.106 - ANNUAL LICENSE RENEWAL

Current through Register Vol. 13, July 5, 2024
(1) A milk and
				cream grader, weigher and sampler license expires December 31 of each year. The
				license must be renewed by the first January 31 following the date of license
				expiration as follows:
(a) Receipt of a
				completed application form supplied by the department of livestock, animal
				health division; and
(b) Receipt of
				the $5.00 license renewal fee.
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.2 - Licensing of Milk and Cream Testers › Rule 32.10.201 - DEFINITIONS

Current through Register Vol. 13, July 5, 2024
(1) "Milk and cream tester" means a person
				who conducts tests on milk or cream for butterfat, protein, solids or other
				components when such milk or cream is bought and paid for on the basis of the
				value of butterfat, protein, solids or other component content.
Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.2 - Licensing of Milk and Cream Testers › Rule 32.10.202 - LICENSE REQUIRED

Current through Register Vol. 13, July 5, 2024
(1) All persons who
				perform any butterfat, protein, solids or other component content test where
				milk or cream is bought and paid for on the basis of such value must obtain a
				license from the department of livestock, animal health division.
Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.2 - Licensing of Milk and Cream Testers › Rule 32.10.203 - APPLICATION AND FEE FOR LICENSE

Current through Register Vol. 13, July 5, 2024
(1)
				Applications for a milk and cream tester's license must be made on a form
				supplied by the department of livestock, animal health division, Helena,
				Montana.
(2) A $10.00 license fee,
				payable to the department of livestock, shall accompany the completed
				application form.
Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.2 - Licensing of Milk and Cream Testers › Rule 32.10.204 - LICENSE EXAMINATION

Current through Register Vol. 13, July 5, 2024
(1) Upon receipt of
				the completed license application form and the $10.00 license fee, an
				authorized representative of the department of livestock, animal health
				division will give a tester's performance examination to the license
				applicant.
(2) The tester's
				performance examination will determine that the applicant has approved
				apparatus and reagents available to conduct the tests, satisfactorily follows
				accepted procedures in conducting the tests; and obtains accurate results. The
				performance examination test results will be recorded on the examination form
				provided by the department by the authorized representative of the department
				of livestock.
Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.2 - Licensing of Milk and Cream Testers › Rule 32.10.205 - QUALIFYING FOR LICENSE

Current through Register Vol. 13, July 5, 2024
(1) A license
				applicant shall demonstrate to the examiner that he uses only approved
				laboratory equipment and reagents, conducts the tests by accepted procedures,
				and demonstrates accuracy of test results on 5 milk and/or 5 cream split
				samples tested by him and by the diagnostic laboratory bureau, animal health
				division, department of livestock to qualify for a license. The examiner shall
				observe the testing of 5 milk and/or 5 cream samples, record the applicant's
				results, and forward the identical split samples to the diagnostic laboratory
				bureau for comparative test results to determine accuracy. The results for
				accuracy must be within acceptable standards of deviation on all
				samples.
Secs.
					 81-2-102,
					 81-22-102
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.10 - TESTER LICENSING › Subchapter 32.10.2 - Licensing of Milk and Cream Testers › Rule 32.10.206 - ANNUAL LICENSE RENEWAL

Current through Register Vol. 13, July 5, 2024
(1) A milk and
				cream tester's license expires December 31 of each year. The license must be
				renewed by the first January 31 following the date of license expiration as
				follows:
(a) Receipt of a completed
				application form supplied by the department of livestock, animal health
				division;
(b) Receipt of the $10.00
				license renewal fee;
(c) An
				official report of 5 milk and/or cream split samples tested by the renewal
				applicant and the diagnostic laboratory bureau, animal health division,
				department of livestock within the immediate past year showing all 5 renewal
				applicant test results within acceptable standards of deviation.
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.101 - DEFINITIONS

Current through Register Vol. 13, July 5, 2024
In this chapter
(1)
				"Administrator" means the administrator of the animal health division,
				department of livestock.
(2)
				"Department" means the animal health division, department of livestock or its
				authorized representatives.
(3)
				"Ultimate consumer" means a householder, his family and non-paying
				guests.
(4) "Premises" means a
				place where eggs are produced, graded and/or sold house-to-house; however, this
				definition may not be in conflict with the Egg Products Inspection Act of the
				U.S. department of agriculture.
(5)
				"Egg product" means eggs which are broken from the shell and
				processed.
(6) "Leaker" means an
				individual egg that has a crack or break in the shell and shell membrane to the
				extent that the egg content is exuding or free to exude through the
				shell.
(7) "Check" means an
				individual egg that has a broken shell or crack in the shell but has its shell
				membranes intact and contents not leaking.
(8) "Loss egg" means an individual egg that
				is in-edible, smashed or broken so that the contents are leaking, cooked,
				frozen, contaminated or defined in section
				81-20-205 MCA.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.102 - LABELING OF CONSUMER-SIZE CONTAINERS

Current through Register Vol. 13, July 5, 2024
(1)
				All eggs sold in consumer-size containers must be labeled in accordance with
				the Montana Food, Drug and Cosmetic Act and the Fair Packaging and Labeling Act
				as adopted and as may be amended.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.103 - SIZE OF CERTIFICATE OF CANDLING

Current through Register Vol. 13, July 5, 2024
(1) The
				certificate required by section
				81-20-204 MCA must be printed on
				cards or sheets of paper not smaller in size than 2 3/8 inches by 4 1/4
				inches.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-204
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.104 - EGGS DEFINED UNFIT FOR HUMAN CONSUMPTION

Current through Register Vol. 13, July 5, 2024
(1)
				Eggs defined and described as follows are deemed unfit for human food and may
				not be sold, offered or exposed for sale for human consumption.
(a) "Addled" or "white rot" means an egg that
				is putrid or rotten.
(b) "Moldy"
				means an egg which, through improper care, has deteriorated so that mold spores
				have formed within the egg.
(c)
				"Blood spot" is a spot of blood in excess of 1/8 inch in aggregate and which
				adheres to the yolk of the egg.
(d)
				"Black rot" means an egg which has deteriorated to such an extent that the
				whole interior presents a blackened appearance.
(e) "Blood ring" means an egg in which the
				germ has developed to such an extent that blood is formed.
(f) "Adherent yolk" means an egg in which the
				yolk has become fastened to the shell.
(g) "Incubated egg" shall include eggs which
				have been subjected to incubation, whether natural or artificial, for more than
				48 hours.
(h) "Bloody white" means
				an egg with a general reddish appearance due to blood mixed through it and
				which egg may show spots of blood floating in the white.
(i) "Meat spot" means that the egg has a
				speck of foreign matter adhering to the yolk or floating in the
				white.
(j) An egg that is smashed
				or broken so that the contents are leaking.
(k) Eggs which are otherwise unwholesome or
				adulterated as such term is defined pursuant to the Federal Food, Drug and
				Cosmetic Act.
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.105 - CONDITION OF SALE FOR CHECKED SHELL EGGS

Current through Register Vol. 13, July 5, 2024
(1)
				Checked shell eggs may not be sold on or off premises to hospitals,
				institutions, nursing homes, convalescent homes, retirement homes, schools,
				whether privately or governmentally owned; or to food purveying establishments
				subject to licensing by the Montana department of health and environmental
				sciences, such as but not limited to, bakeries, restaurants, cafes, drive-ins,
				food manufacturing establishments; or to private clubs, organizations, churches
				or church groups when members, the public and/or non-members and guests are
				served food.
(2) Checked shell eggs
				may be sold to a breaking plant approved by the department or for non-human
				food purposes to an animal-food processing plant in accordance with the Egg
				Products Inspection Act of the U.S. department of agriculture.
(3) Checked shell eggs may be sold on the
				premises to the ultimate consumer only when conforming to the requirements of
				the Egg Products Inspection Act of the U.S. department of agriculture; and as
				follows:
(a) Each container of eggs sold,
				offered or exposed for sale must have a label printed on the container,
				inserted into the container or by other means attached to the container
				advising the consumer that the eggs are being sold only for cooking and baking
				purposes where the cooking temperatures will reach or exceed 165°F. Each
				label must contain the words "checked shell" and "ungraded"; and the printing
				on each label shall be clean, clear and of such size print so as to be easily
				read by the consumer.
(b) The label
				and/or container may not have on or in it any words, phrase or graphic material
				which might tend to mislead the purchaser or consumer that the eggs have been
				inspected by the department and/or that they have been candled or
				graded.
(c) All references on the
				containers to size, grade, freshness and seals or imprint seals must be
				obliterated prior to sale to the consumer.
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.106 - ADULTERATING SHELL EGGS AND EGG PRODUCTS

Current through Register Vol. 13, July 5, 2024
(1)
				No person may adulterate eggs and/or egg products except with
				department-approved non-toxic substances or colorings and then only for
				purposes of making them inedible for humans or for rechanneling such eggs and
				egg products into an animal-food processing plant.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.107 - REGRADING SHELL EGGS

Current through Register Vol. 13, July 5, 2024
(1) All eggs and
				egg products produced and/or sold in the state of Montana may be regraded by an
				official representative of the department at any place where they are produced,
				processed, held, kept, sold, or offered or intended for sale in order to
				ascertain compliance with the rules contained in this chapter.
(2) Eggs and egg products which are not in
				compliance with the rules contained in this chapter may be ordered returned to
				the supplier by the official representative of the department. The supplier
				must be notified in writing by the official representative of the department
				why the eggs are being returned.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.108 - SHELL EGGS IMPORTED INTO MONTANA

Current through Register Vol. 13, July 5, 2024
(1) All
				candled and graded eggs imported into the state of Montana must comply with
				quality, grade and weight standards of these rules and must be inspected and
				passed by a licensed Montana egg grader.
(2) All wholesalers and retailers of imported
				eggs shall sell them from the container in which he received them; or may
				transfer said eggs to other containers or cartons labeled in accordance with
				requirements contained in ARM
				32.12.102.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.1 - General Provisions › Rule 32.12.109 - FEDERAL-STATE POULTRY GRADING SERVICE - SHELL EGGS

Current through Register Vol. 13, July 5, 2024
(1) The department shall charge fees and
				expenses for shell egg grading, auditing, and regulatory services as stipulated
				in the Cooperative Agreement between the Agricultural Marketing Service of the
				United States Department of Agriculture and the department.
AUTH:
					 81-1-102,
					 81-2-102,
					 81-2-104,
					 81-20-101,
					 MCA IMP:
					 81-1-102,
					 81-2-102,
					 81-2-104,
					 81-20-101,
					 81-20-201,
					 MCA
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.2 - Montana Standards For Quality Of Individual Shell Eggs › Rule 32.12.201 - APPLICABILITY, CANDLING PROCEDURE

Current through Register Vol. 13, July 5, 2024
(1) The
				Montana standards for quality of individual shell eggs contained in this
				sub-chapter are applicable only to eggs that are the product of the
				domesticated chicken hen and in the shell.
(2) Interior egg quality specifications for
				these standards are based on the apparent condition of the interior contents of
				the egg as it is twirled before the candling light, except as otherwise
				provided in sub-chapter 3. Any type or make of candling light may be used that
				will enable the particular grader to make consistently accurate determination
				of the interior quality of shell eggs. It is desirable to break-out an
				occasional egg and by determining the Haugh unit value of the broken-out egg,
				compare the broken-out and candled appearance, thereby aiding in correlating
				candled and broken-out appearance.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.2 - Montana Standards For Quality Of Individual Shell Eggs › Rule 32.12.202 - TERMS DESCRIPTIVE OF THE SHELL

Current through Register Vol. 13, July 5, 2024
(1) A
				"clean" shell is a shell that is free from foreign material and from stains or
				discolorations that are readily visible.
An egg may be considered clean if it has only very small
				  specks or stains, if such stains or specks are not of sufficient number or
				  intensity to detract from the generally clean appearance of the egg. Eggs which
				  show traces of processing oil on the shell are considered clean unless
				  otherwise soiled.
(2) A
				"dirty" shell is an unbroken shell that has dirt or foreign material adhering
				to its surface, which has prominent stains, or has moderate stains covering
				more than 1/4 or the shell surface.
(3) A "check egg" is an individual egg that
				has a broken shell or crack in the shell but with its shell membranes intact
				and its contents do not leak. A check is considered a lower quality than a
				dirty.
(4) A "practically normal"
				(AA or A quality) shell is a shell that approximates the usual shape and that
				is of good, even texture and strength and is free from rough areas or thin
				spots. Slight ridges and rough areas that do not materially affect the shape,
				texture and strength of the shell are permitted.
(5) A "slightly abnormal" (B quality) shell
				is a shell that may be somewhat unusual in shape or that may be slightly faulty
				in texture or strength. It may show definite ridges but no pronounced thin
				spots or rough areas.
(6) An
				"abnormal" (C quality) shell is a shell that may be decidedly misshapen or
				faulty in texture or strength or that may show pronounced ridges, thin spots,
				or rough areas.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.12 - EGGS › Subchapter 32.12.2 - Montana Standards For Quality Of Individual Shell Eggs › Rule 32.12.203 - TERMS DESCRIPTIVE OF AIR CELL

Current through Register Vol. 13, July 5, 2024
(1) The
				"depth of air cell" (air space between shell membranes, normally in the large
				end of the egg) is the distance from its top to its bottom when the egg is held
				air cell upward.
(2) A "practically
				regular" (AA or A quality) air cell is an air cell that maintains a practically
				fixed position in the egg and shows a fairly even outline with not more than
				2/8 inch movement in any direction as the egg is rotated.
(3) A "free air cell" (B or C quality) is an
				air cell that moves freely toward the uppermost point in the egg as the egg is
				rotated slowly.
(4) A "bubbly air
				cell" (B or C quality) air cell is a ruptured air cell resulting in one or more
				small separate air bubbles usually floating beneath the main air
				cell.
Sec.
					 81-20-207 MCA; IMP, Sec.
					 81-20-207
					 MCA;