reglab/statecodes huggingface dataset:
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.405 - STORAGE, RECEIVING AND PROCESSING ROOMS

Current through Register Vol. 13, July 5, 2024
(1) Rooms and compartments in which any raw
				material, packaging, ingredient supplies, or dairy products are handled,
				manufactured, packaged, or stored must be so designed, constructed, and
				maintained as to assure desirable room temperatures and clean and orderly
				operating conditions free from objectionable odors and vapors. Enclosed bulk
				milk receiving rooms when present must be separated from the processing rooms
				by a partition. Rooms for receiving can milk must be separated from the
				processing rooms by a partition (partial or complete) by suitable arrangement
				of equipment or by allowing enough distance between receiving and processing
				operations to avoid possible contamination of milk or dairy products during
				manufacturing and handling. Processing rooms must be kept free from equipment
				and materials not regularly used.
(2) The supply rooms used for the storing of
				packaging materials, containers, and miscellaneous ingredients must be kept
				clean, dry, orderly, free from insects, rodents, and mold and maintained in
				good repair. Items stored therein must be adequately protected from dust, dirt,
				or other extraneous matter and so arranged on racks, shelves, or pallets to
				permit access to the supplies and cleaning and inspection of the room.
				Insecticides, rodenticides, cleaning compounds, and other non-food products
				must be properly labeled and segregated, and stored in a separate room or
				cabinet away from milk, dairy products, ingredients, or packaging
				supplies.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.406 - COOLERS AND FREEZERS

Current through Register Vol. 13, July 5, 2024
(1) Coolers and
				freezers where dairy products are stored must be clean, reasonably dry and
				maintained at the proper uniform temperature and humidity to adequately protect
				the product, and minimize the growth of mold. Adequate circulation of air must
				be maintained at all times. They must be free from rodents, insects, and pests.
				Shelves must be kept clean and dry. Refrigeration units must have provisions
				for collecting and disposing of condensate.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.407 - BOILER AND TOOL ROOMS

Current through Register Vol. 13, July 5, 2024
(1) The boiler and
				tool rooms must be separated from other rooms where milk and dairy products are
				processed, manufactured, packaged, handled, or stored. The rooms must be kept
				orderly and reasonably free from dust and dirt.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.408 - TOILET AND DRESSING FACILITIES

Current through Register Vol. 13, July 5, 2024
(1)
				Adequate toilet and dressing room facilities must be conveniently located.
				Toilet rooms may not open directly into any room in which milk or dairy
				products are processed, manufactured, packaged, or stored. Doors must be
				self-closing. Ventilation must be provided by mechanical means or screened
				openings to the outer air. Fixtures must be kept clean and in good repair. All
				employees must be furnished with a locker or other suitable facility. The
				lockers and dressing rooms must be kept clean and orderly. Adequate
				hand-washing facilities must be provided and durable, legible signs posted
				conspicuously in each toilet or dressing room directing employees to wash their
				hands before returning to work.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.409 - LABORATORY

Current through Register Vol. 13, July 5, 2024
(1) Consistent with the size and type of
				plant and the volume of dairy products manufactured, an adequately equipped
				laboratory must be maintained and properly staffed with qualified and trained
				personnel for quality control and analytical testing.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.410 - CULTURE STARTER FACILITIES

Current through Register Vol. 13, July 5, 2024
(1) Adequate
				facilities must be provided for the handling of starter cultures. The
				facilities must be sufficiently isolated (preferably a separate room) and may
				not be located near cheese vats, whey separators, or tanks where contamination
				is most likely to occur.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.411 - WATER FACILITIES

Current through Register Vol. 13, July 5, 2024
(1) There must be
				an ample supply of both hot and cold water of safe and sanitary quality, with
				adequate facilities for its proper distribution throughout the plant, and
				protection against contamination and pollution. Water from other facilities,
				when officially approved, may be used for boiler feed water and condenser water
				provided that such water lines are completely separated from the water lines
				carrying the sanitary water supply, and the equipment is so constructed and
				controlled as to preclude contamination of product contact surfaces. There may
				be no cross connection between safe water lines and unsafe water lines or
				between public and private water supplies. Bacterio-logical examination must be
				made of the sanitary water supply at least twice a year, or as often as
				necessary to determine purity and suitability for use in manufacturing dairy
				products. Such tests must be made by a laboratory approved by the department.
				The results of all water tests must be kept on file at the plant for which the
				test was performed. The location, construction, and operation of any well must
				comply with regulations of the department of health and environmental sciences
				and the department of livestock, animal health division.
(2) Drinking water facilities of a sanitary
				type must be provided in the plant and shall be conveniently located.
(3) Convenient hand-washing facilities must
				be provided, including hot and cold running water, soap or other detergents,
				and sanitary single-service towels or air dryers. Such accommodations must be
				located in or adjacent to toilet and dressing rooms and also at such other
				places in the plant as may be essential to the cleanliness of all personnel
				handling products. Vats for washing equipment or utensils may not be used as
				hand-washing facilities. Self-closing metal or plastic containers must be
				provided for used towels and other wastes.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.412 - STEAM FACILITIES

Current through Register Vol. 13, July 5, 2024
(1) Steam must be
				supplied in sufficient volume and pressure for satisfactory operation of each
				applicable piece of equipment. Culinary steam used in direct contact with milk
				or dairy products must be free from harmful substances or extraneous material
				and only non-toxic boiler compounds may be used, or a secondary steam generator
				be used in which soft water is converted to steam and no boiler compounds are
				used. Steam traps, strainers and condensate traps must be used wherever
				applicable to insure a satisfactory and safe steam supply. Culinary steam shall
				comply with the recommended practices for "Producing Culinary Steam for
				Processing Milk and Milk Products" as published by the national association of
				dairy equipment manufacturers, Washington, D.C., April, 1963, or latest
				revision thereof.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.413 - AIR UNDER PRESSURE

Current through Register Vol. 13, July 5, 2024
(1) The method for
				supplying air under pressure which comes in contact with milk or dairy products
				or any product contact surface shall comply with the 3-a accepted practices for
				supplying air under pressure. The air used at the point of application must be
				free from volatile substances, volatiles which may impart any flavor or odor to
				the products, and extraneous or harmful substances.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.414 - DAIRY WASTE DISPOSAL

Current through Register Vol. 13, July 5, 2024
(1) Dairy wastes
				must be properly disposed of from the plant and premises. The sewer system
				shall have sufficient slope and capacity to readily remove all waste from the
				various processing operations. Where a public sewer is not available, all
				wastes must be properly disposed of so as not to contaminate milk equipment or
				to create a nuisance or public-health hazard. Containers used for the
				collection and holding of wastes must be constructed of metal, plastic or other
				equally impervious material and kept covered with tight-fitting lids and placed
				outside the plant on a concrete slab or on a rack raised at least 12 inches.
				Alternatively, waste containers may be kept inside a suitably enclosed, clean
				and fly-proof room. Solid wastes must be disposed of regularly and the
				containers cleaned before reuse. Accumulation of dry waste paper and cardboard
				must be kept to a minimum. The paper must be burned at the plant in a properly
				constructed incinerator or compressed or bagged and hauled away.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.415 - EQUIPMENT AND UTENSILS FOR MILK PROCESSING AND PRODUCT MANUFACTURE

Current through Register Vol. 13, July 5, 2024
(1) The equipment and utensils used for the
				processing of milk and manufacture of dairy products must be constructed to be
				readily demountable where necessary for cleaning and sanitizing. The product
				contact surfaces of all utensils and equipment such as holding tanks,
				pasteurizers, coolers, vats, agitators, pumps, sanitary piping and fittings or
				any specialized equipment must be constructed of stainless steel, or other
				equally corrosion resistant material. Non-metallic parts other than glass
				having product contact surfaces must meet 3-a sanitary standards for plastic or
				rubber or rubber-like materials.
(2) All equipment and piping must be designed
				and installed so as to be easily accessible for cleaning, and must be kept in
				good repair, free from cracks, and corroded surfaces. New or rearranged
				equipment, must be set away from any wall or spaced in such a manner as to
				facilitate proper cleaning and to maintain good housekeeping.
(3) All parts or interior surfaces of
				equipment, pipes (except certain piping cleaned-in-place) or fittings,
				including valves and connections, must be accessible for inspection.
(4) Milk and dairy product pumps must be of a
				sanitary type and easily dismantled for cleaning or be of specially approved
				construction to allow effective cleaning-in-place (CIP). All CIP systems must
				comply with the 3-a sanitary practices for permanently installed sanitary
				product, pipelines, and cleaning systems.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.416 - WEIGH CANS AND RECEIVING TANKS

Current through Register Vol. 13, July 5, 2024
(1) Weigh cans
				and receiving tanks must meet the 3-a sanitary standards, be easily accessible
				for cleaning both inside and outside, be elevated above the floor and protected
				sufficiently with the necessary covers or baffles to prevent contamination from
				splash, condensate and drippage. Where necessary to provide easy access for
				cleaning of floors and adjacent wall areas, the receiving tank must be equipped
				with wheels or casters to allow easy removal.
(2) Can washers must have sufficient capacity
				and ability to discharge a clean, dry can and cover and shall be kept properly
				timed in accordance with the instructions of the manufacturer. They should be
				equipped with proper temperature controls on the wash and rinse tanks and the
				following additional devices: pre-rinse jet, wash tank solution, feeder, can
				sanitizing attachment, forced air vapor exhaust, and removable air filter on
				drying chamber. The water and steam lines supplying the washer must maintain a
				reasonably uniform pressure and if necessary be equipped with pressure
				regulating valves. The steam pressure to the can washer should be not less than
				80 pounds, and the temperature of the wash tank solution should not exceed
				140° F.
(3) Storage tanks or
				vats must be fully enclosed or tightly covered and well insulated. The entire
				interior surface, agitator, and all appurtenances must be accessible for
				thorough cleaning and inspection. Any opening at the top of the tank or vat
				including the entrance of the shaft must be suitably protected against the
				entrance of dust, moisture, insects, oil, or grease. The sight glasses, if
				used, must be sound, clear, and in good repair. Vats which have hinged covers
				must be so designed that moisture, or dust on the surface cannot enter the vat
				when the covers are raised. If the storage tanks or vats are equipped with air
				agitation, the system must be of an approved type and properly installed in
				accordance with the 3-a accepted practices for supplying air under pressure.
				Storage tanks or vats intended to hold product for longer than approximately 8
				hours must be equipped with adequate refrigeration and/or have adequate
				insulation. All storage tanks or vats should meet the appropriate 3-a sanitary
				standards and be equipped with thermometers in good operating order.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.418 - PASTUERIZATION THERMOMETERS

Current through Register Vol. 13, July 5, 2024
(1) Long-stem
				indicating thermometers which are accurate within 0.5° F., plus or minus,
				for the applicable temperature range, must be provided for checking the
				temperature of pasteurization and cooling of products in vats and checking the
				accuracy of recording thermometers. Short-stem indicating thermometers, which
				are accurate within 0.5° F., plus or minus, for the applicable temperature
				range, must be installed in the proper stationary position in all HTST and
				dome-type pasteurizers. Storage tanks where temperature readings are required
				must have thermometers which are accurate within 2.0° F., plus or minus.
				Air space indicating thermometers, where applicable, which are accurate within
				1.0° F., plus or minus, for the proper temperature range must also be
				installed above the surface of the products pasteurized in vats, to make
				certain that the temperature of the foam and/or air above the products
				pasteurized also received the required minimum temperature treatment.
(2) HTST recording thermometers that are
				accurate within 1° F., plus or minus, for the applicable temperature range,
				must be used on each heat treating, pasteurizing or sterilizing unit to record
				the heating process. Additional use of recording thermometers accurate within
				2° F., plus or minus, may be required where a record of temperature or time
				of cooling and holding is of significant importance.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.419 - PUMPS AND HOMOGENIZERS

Current through Register Vol. 13, July 5, 2024
(1) Pumps used for
				milk and dairy products must be of the sanitary type and constructed to meet
				3-a sanitary standards. Unless pumps are specifically designed for effective
				cleaning-in-place, they shall be disassembled and thoroughly cleaned after
				use.
(2) Homogenizers and high
				pressure pumps of the plunger-type shall meet the 3-a sanitary
				standards.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.420 - VACUUM CHAMBER

Current through Register Vol. 13, July 5, 2024
(1) The vacuum
				chamber, as used for flavor control, must be made of stainless steel or other
				equally non-corrosive metal. The unit must be con-structed to facilitate
				cleaning and all product contact surfaces must be accessible for inspection. It
				must be equipped with a vacuum breaker and a check valve at the product
				discharge line. If direct steam is used, it should also be equipped with a
				ratio controller to regulate the composition of the product. Only steam which
				meets the requirements for culinary steam must be used. The incoming steam
				supply must be regulated by an automatic solenoid valve which will cut off the
				steam supply in the event the flow diversion valve of the HTST pasteurizer is
				not in the forward flow position. Condensers when used must be equipped with a
				water level control and an automatic safety shut-off valve.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.421 - NEW EQUIPMENT AND REPLACEMENTS

Current through Register Vol. 13, July 5, 2024
(1) New
				equipment and replacements, including all plastic parts and rubber and
				rubber-like materials for parts and gaskets having product contact surfaces,
				must meet the then current 3-a sanitary standards. If 3-a sanitary standards
				are not available, such equipment and replacements must meet the general
				requirements of this sub-chapter.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.422 - EMPLOYEE SANITATION AND HEALTH

Current through Register Vol. 13, July 5, 2024
(1) All
				employees must wash their hands before beginning work and upon returning to
				work after using toilet facilities, eating, smoking, or otherwise soiling their
				hands. They must keep their hands clean and follow good hygienic practices
				while on duty. Expectorating or use of tobacco in any form is prohibited in
				each room and compartment where any milk, dairy product, or supplies are
				prepared, stored, or otherwise handled. Clean white or light-colored washable
				outer garments and caps (paper caps or hair nets are acceptable) must be worn
				by all persons engaged in receiving, testing, processing milk, manufacturing,
				packaging or handling dairy products.
(2) No person afflicted with a communicable
				disease may be permitted in any room or compartment where milk and dairy
				products are prepared, manufactured, or otherwise handled. No person who has a
				discharging or infected wound, sore or lesion on hands, arms, or other exposed
				portion of the body may work in any dairy processing rooms or in any capacity
				resulting in contact with milk or 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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.423 - PROTECTION OF RAW MILK AND CREAM - EQUIPMENT AND FACILITIES

Current through Register Vol. 13, July 5, 2024
(1) Milk cans used in transporting milk from
				dairy farm to plant must be of such construction (preferably seamless with
				umbrella lids) as to be easily cleaned, and must be inspected, repaired, and
				replaced as necessary to exclude substantially the use of cans and lids with
				open seams, cracks, rust, milkstone, or any unsanitary condition. Adequate
				provisions should be made so that milk in cans will be cooled immediately after
				milking to 45° F. or lower unless delivered to the plant within 2 hours
				after milking.
(2) Farm bulk tanks
				should meet 3-a sanitary standards for construction and should be installed
				preferably in a milkhouse in accordance with the requirements of the regulatory
				agency in jurisdiction. The bulk tanks should be designed and equipped with
				refrigeration to permit the cooling of the milk to 45° F. or lower within 2
				hours after milking, and maintained at 45° F. or below until picked
				up.
(3) Vehicles used for the
				transportation of can milk or cream must be of the enclosed type, constructed
				and operated to protect the product from extreme temperature, dust, or other
				adverse conditions, and kept clean. Decking boards or racks must be provided
				where more than one tier of cans is carried. Cans or vehicles used for the
				transportation of milk from the farm to the plant may not be used for
				transporting skim milk, buttermilk, or whey to producers.
(4) With respect to transport tanks, the
				exterior shell must be clean and free from open seams or cracks which would
				permit liquid to enter the jacket. The interior shell must be stainless steel
				and so constructed that it will not buckle, sag, or prevent complete drainage.
				All product contact surfaces must be smooth, easily cleaned and maintained in
				good repair. The pump and hose cabinet must be fully enclosed with
				tight-fitting doors and the inlet and outlet must be provided with dust covers
				to give adequate protection from road dust. New and replacement transport tanks
				must meet 3-a sanitary standards for milk transport tanks.
(5) Enclosed or covered facilities must be
				available for washing and sanitizing of transport tanks, piping, and
				accessories, at central locations or at all plants that receive or ship milk or
				milk products in transport tanks.
(6) Milk must be transferred under sanitary
				conditions from farm bulk tanks through stainless steel piping or approved
				tubing. The sanitary piping and tubing must be capped when not in
				use.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.424 - HOLDING AND PROCESSING OF MILK

Current through Register Vol. 13, July 5, 2024
(1) All
				milk must be held and processed under conditions and at tempera-tures that will
				avoid contamination and rapid deterioration. Drip milk from can washers or any
				other source may not be used for the manufacture of dairy products. Bulk milk
				in storage tanks within the dairy plant must be handled in such a manner as to
				minimize bacterial increase and must be maintained at 45° F. or lower until
				processing begins. This does not preclude holding milk at higher temperatures
				for a period of time, where applicable to particular manufacturing or
				processing practices. The bacteriological quality of commingled milk in storage
				tanks must be 1½ million or lower.
(2) When pasteurization or sterilization is
				intended or required, or when a product is designated "pasteurized" or
				"sterilized", every particle of the product must be subjected to such
				temperatures and holding periods as will assure proper pasteurization or
				sterilization of the product. The heat treatment by either process must be
				sufficient to insure public health safety and to assure adequate keeping
				quality, yet retaining the most desirable flavor and body characteristics of
				the finished product. The phenol value of check-test samples of pasteurized
				finished product may be no greater than the maximum specified for the
				particular product as determined and specified by the phosphatase test method
				prescribed in the latest edition of "Official Methods of Analysis of the
				Association of Official Agricultural Chemists".
(3) All necessary precautions must be taken
				to prevent contamination or adulteration of the milk or dairy products during
				manufacturing. All substances and ingredients used in the processing or
				manufacturing of any dairy product must be subject to inspection, be wholesome,
				and be practically free from impurities. The finished product must comply with
				the requirements of the federal Food, Drug and Cosmetic Act as to their
				composition and wholesomeness.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.425 - CLEANING AND SANITIZING TREATMENT OF PLANT EQUIPMENT

Current through Register Vol. 13, July 5, 2024
(1) The equipment, sanitary piping, and
				utensils used in receiving and processing of the milk, and manufacturing and
				handling of the product must be maintained in a sanitary condition. Sanitary
				seal assemblies must be removable on all agitators, pumps, and vats, be
				inspected at regular intervals, and be kept clean. Unless other provisions are
				recommended in the following supplemental sections, all equipment not designed
				for CIP cleaning must be disassembled after each day's use for thorough
				cleaning. Dairy cleaners, detergents, wetting agents, sanitizing agents, or
				other similar materials which will not contaminate or adversely affect the
				products may be used. Steel wool or metal sponges may not be used in the
				cleaning of any dairy equipment or utensils. All product contact surfaces must
				be subjected to an effective sanitizing treatment immediately prior to use,
				except where dry cleaning is permitted. Utensils and portable equipment used in
				processing and manufacturing operations must be stored above the floor in
				clean, dry locations and in a self-draining position on racks constructed of
				impervious corrosion-resistant material.
(2) CIP cleaning, including spray-ball
				systems, may be used only on equipment and pipeline systems which have been
				designed and engineered for that purpose. When such cleaning is used, careful
				attention must be given to the proper procedures to assure satisfactory
				cleaning. All CIP installations and cleaning procedures must be in accordance
				with 3-a suggested method for the installation and cleaning of cleaned-in-place
				sanitary milk pipelines for milk and milk products plants. Because of the
				possibilities of corrosion, the recommendations of the cleaning compound
				manufacturer should be followed with respect to time, temperature and
				concentration of specific acid or alkaline solutions and
				bactericides.
(3) CIP cleaning
				operations should be preceded by a thorough rinse at approximately 110° -
				115° F. continuously discarding the water. Following the circulation of the
				cleaning solution the equipment and lines must be thoroughly rinsed with
				lukewarm water and checked for effectiveness of cleaning. All caps, plugs,
				special fittings, valve seats, cross ends, pumps, plates, and tee ends must be
				opened or removed and brushed clean. Immediately prior to starting the product
				flow the product contact surfaces shall be given bactericidal treatment. Plates
				and pumps should be left open over-night, assembled and sanitized prior to
				use.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.426 - CLEANING AND SANITIZING - CANS, TANKS AND WASHERS

Current through Register Vol. 13, July 5, 2024
(1) Milk cans and lids must be cleaned,
				sanitized, and dried before returning to producers. Inspection, repair, or
				replacement of cans and lids must be adequate to substantially exclude from use
				cans and lids showing open seams, cracks, rust condition, milkstone, or any
				unsanitary condition.
(2) Washers
				must be maintained in a clean and satis-factory operating condition and kept
				free from accumulation of scale or debris which will adversely affect the
				efficiency of the washer. Only washing compounds which are compatible with the
				water, for effective cleaning, should be used. The can washer should be checked
				regularly during the run for proper operation. At the end of the day, the wash
				and rinse tanks should be drained and cleaned, jets and strainers cleaned, air
				filters checked and changed or cleaned if needed, and checks should be made for
				proper adjustment and condition of mechanical parts.
(3) A covered or enclosed wash dock and
				cleaning and sanitizing facilities must be available to all plants that receive
				or ship milk in tanks. Milk transport tanks sanitary piping, fittings, and
				pumps must be cleaned and sanitized at least once each day after use: Provided,
				that, if they are not to be used immediately after emptying a load of milk,
				they must be washed promptly after use and given bactericidal treatment
				immediately before use. After being washed and sanitized, each tank should be
				identified by a tag attached to the outlet valve, or by some other better
				method, bearing the following information: Plant and specific location where
				cleaned, date and time of day of washing and sanitizing, and name of person who
				washed and name of person who sanitized the tank. The tag may not be removed
				until the tank is again washed and sanitized.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.427 - CLEANING OF STRUCTURAL PARTS

Current through Register Vol. 13, July 5, 2024
(1) All
				windows, glass, partitions, and skylights must be washed as often as necessary
				to keep them clean. Cracked or broken glass must be replaced promptly. The
				walls, ceilings, and doors must be washed periodically and kept free from soil
				and unsightly conditions. The shelves and ledges must be wiped or vacuumed as
				often as necessary to keep them free from dust and debris. The material picked
				up by the vacuum cleaners must be disposed of by burning or other proper
				methods to destroy any insects that might be present.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.428 - PEST CONTROL

Current through Register Vol. 13, July 5, 2024
(1) In addition to
				any commercial pest control service, if one is utilized, a specially designated
				employee must be made responsible for the performance of a regularly scheduled
				insect and rodent control program. Poisonous substances, insecticides, and
				rodenticides must be properly labeled, and be handled, stored, and used in such
				a manner as not to create a public-health hazard.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.429 - TEST RECORD KEEPING

Current through Register Vol. 13, July 5, 2024
(1) Adequate plant
				records must be maintained of all required tests and analyses performed in the
				laboratory or throughout the plant during processing and manufacturing on all
				milk receipts and dairy products. Such records must be available for
				examination at all reasonable times by the inspector.
(2) Following are the records which must be
				maintained for examination at the plant or receiving station where performed.
(a) Sediment and bacterial test results on
				raw milk from each producer, to be retained for 12 months.
(i) Routine tests and monthly summary of all
				producers showing number and percent of total in each class.
(ii) Retests, if initial test places milk in
				probationary status.
(iii)
				Rejections of raw milk over no. 3 in quality.
Administrative Rules of Montana › Department 32 - LIVESTOCK › Chapter 32.9 - GENERAL LICENSING AND PROVISIONS › Subchapter 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.430 - PACKAGING AND GENERAL IDENTIFICATION

Current through Register Vol. 13, July 5, 2024
(1) The
				size, style, and type of packaging used for dairy products must be commercially
				acceptable containers and packaging materials which will satisfactorily cover
				and protect the quality of the contents during storage and regular channels of
				trade and under normal conditions of handling. The weights and shape within
				each size or style must be as nearly uniform as is practical. Packaging
				materials for dairy products must be selected which will provide sufficiently
				low permeability to air and vapor to prevent the formation of mold growth and
				surface oxidation. In addition, the wrapper should be resistant to puncturing,
				tearing, cracking or breaking under normal conditions of handling, shipping and
				storage. When special-type packaging is used, the instructions of the
				manufacturers must be followed closely as to its application and methods of
				closure.
(2) Packaging dairy
				products or cutting and repackaging all styles of dairy products must be
				conducted under rigid sanitary conditions. The atmosphere of the packaging
				rooms, the equipment and packaging material must be practically free from mold
				and bacterial contamination. Methods for checking the level of contamination
				must be as prescribed by the latest edition of standard methods.
(3) All commercial bulk packages containing
				dairy products manufactured under the provisions of this chapter must be
				adequately and legibly marked with the name of the product, net weight, name
				and address and zip code of processor or manufacturer or other assigned plant
				identification, lot number, and any other identification, as may be required.
				Consumer-packaged product must be legibly marked with the name of the product,
				net weight, name and address and zip code of packer, manufacturer, or
				distributor and such other identification as may be required by the regulatory
				agency in jurisdiction.
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 32.9.4 - Manufactured Dairy Products Plants - General Requirements › Rule 32.9.431 - STORAGE OF FINISHED PRODUCT

Current through Register Vol. 13, July 5, 2024
(1) Dry storage
				must be stored at least 18 inches from the wall in aisles, rows, or sections
				and lots, in such a manner as to be orderly and easily accessible for
				inspection. Rooms should be cleaned regularly. It is recommended that dunnage
				or pallets be used when practical. Care must be taken in the storage of any
				other product foreign to dairy products in the same room, in order to prevent
				impairment or damage to the dairy product from mold, absorbed odors, or vermin
				or insect infestation. Control of humidity and temperature must be maintained
				at all times, consistent with good commercial practices, to prevent conditions
				detrimental to the product and container.
(2) Finished products requiring refrigerated
				storage must be placed on shelves, dunnage or pallets and properly identified.
				They must be stored under temperatures that will best maintain the initial
				quality. The products may not be exposed to anything from which they might
				absorb any foreign odors or be contaminated by drippage or
				condensation.
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 32.9.501 - ROOMS AND COMPARTMENTS

Current through Register Vol. 13, July 5, 2024
(1) The coolers and
				freezers 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 during
				storage or during tempering prior to further processing. Coolers and freezers
				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 be maintained at all times. The floors, walls, and ceilings
				must be of such construction as to permit thorough cleaning.
(2) Churn rooms, in addition to proper
				construction and sanitation, must be so equipped that the air is kept free from
				objectionable odors and vapors and extreme temperatures by means of adequate
				ventilation and exhaust systems or air conditioning and heating
				facilities.
(3) Rooms used for
				packaging print or bulk butter and related products should, in addition to
				proper construction and sanitation, provide an atmosphere relatively free from
				mold (no more than 10 mold colonies per cubic foot of air), dust, or other
				air-borne contamination and maintain a reasonable room temperature.
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 32.9.502 - EQUIPMENT AND UTENSILS

Current through Register Vol. 13, July 5, 2024
(1) All product
				contact surfaces of a continuous churn must be of non-corrosive material. All
				non-metallic product contact surfaces must comply with 3-a sanitary standards
				for plastic, rubber and rubber-like materials. All product contact surfaces
				must be readily accessible for cleaning and inspection.
(2) Conventional churns should be constructed
				of aluminum, stainless steel or equally corrosion-resistant metal, free from
				cracks, and in good repair. All gasket material must be fat-resistant,
				non-toxic and reasonably durable. Seals around the doors must be tight. Wooden
				churns, free from cracks and in good repair, now in operation will be accepted
				until they have to be replaced. All replacement and new churns must be of
				aluminum, stainless steel or equally corrosion-resistant metal.
(3) Bulk butter trucks, boats, and packers
				must be constructed of aluminum, stainless steel, or equally corrosion-
				resistant metal free from cracks, seams and must have a surface that is
				relatively smooth and easily cleanable.
(a)
				Shavers, shredders, or melting machines used for rapid melting of butter,
				frozen or plastic cream must be of stainless steel or equally
				corrosion-resistant metal, sanitary construction, and readily
				cleanable.
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 32.9.503 - OPERATIONS AND OPERATING PROCEDURES- PASTEURIZATION

Current through Register Vol. 13, July 5, 2024
(1) The milk or cream must be pasteurized at
				the plant where the milk or cream is processed into the finished
				product.
(2) The cream for
				buttermaking must be pasteurized at a temperature of not less than 165° F.
				and held continuously in a vat at such temperature for not less than 30
				minutes; or pasteurized by HTST method at a minimum temperature of not less
				than 185° F. for not less than 15 seconds; or it must be pasteurized by any
				other equivalent temperature and holding time which will assure adequate
				pasteurization. Additional heat treatment above the minimum pasteurization
				requirement is advisable to insure improved keeping-quality characteristics.
				Adequate pasteurization control must be used and the diversion valve must be
				set to divert at no less than 185° F. with a 15-second holding time or its
				equivalent in time and temperature to assure pasteurization. If the vat or
				holding method of pasteurization is used, vat covers must be closed prior to
				holding period to assure temperature of air space reaching the minimum
				temperature before holding time starts. Covers must also be kept closed during
				the holding and cooling period.
(3)
				The pasteurization of cream for plastic or frozen cream must be accomplished in
				the same manner as in (2) above, except, that the temperature for the vat
				method may be not less than 170° F. for not less than 30 minutes, or not
				less than 190° F for not less than 15 seconds or by any other temperature
				and holding time which will assure adequate pasteurization and comparable
				keeping-quality characteristics.
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 32.9.504 - COMPOSITION AND WHOLESOMENESS

Current through Register Vol. 13, July 5, 2024
(1) All
				ingredients used in the manufacture of butter and related products must be
				subject to inspection and be wholesome and practically free from impurities.
				Chlorinating facilities must be provided for butter wash water if needed. All
				other necessary precautions must be taken to prevent contamination of products.
				All finished products must comply with the requirements of the Federal Food,
				Drug and Cosmetic Act, as to composition and wholesomeness.
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 32.9.505 - CONTAINERS

Current through Register Vol. 13, July 5, 2024
(1) Containers used for the packaging of
				butter and related products must be commercially acceptable containers or
				packaging material that will satisfactorily protect the quality of the contents
				in regular channels of trade. 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) Supplies of parchment liners, wrappers
				and other packaging material must be protected against dust, mold and other
				possible contamination. Prior to use, parchment liners for bulk butter packages
				must be completely immersed in a boiling salt solution in a suitable container
				constructed of stainless steel or other equally non-corrosive material. The
				liners must be maintained in the solution for not less than 30 minutes. The
				solution should consist of at least 15 pounds of salt for every 85 pounds of
				water and must be strengthened or changed as frequently as necessary to keep
				the solution full strength and in good condition. Other liners such as
				polyethylene must be treated or handled in such a manner as to prevent
				contamination of the liner prior to filling.
(3) Lined bulk butter containers must be
				protected from possible contamination prior to filling. Containers should be
				stacked only as high as the firmness of the product will support weight, so as
				not to crush or distort the container.
(4) Printing and packaging of consumer size
				containers of butter must be conducted under sanitary conditions. Separate
				rooms equipped with automatic filling and packaging equipment should be
				provided. The outside cartons should be removed from bulk butter in a room
				outside of the printing operation but the parchment removal and cutting of the
				butter may be done in the print room.
Secs.
					 81-2-102,
					 81-22-102 MCA; IMP, Secs.
					 81-2-102,
					 81-22-102
					 MCA;