reglab/statecodes huggingface dataset:
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Sanitation Requirements for All Condensing Plants and Drying Plants Making Grade a Condensed Milk Products, Dry Milk Products, Condensed Whey and Dry Whey › Section 3.31 - Personnel-cleanliness-item 20p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Hands shall
					 be thoroughly washed before commencing plant functions, and as often as may
					 thereafter be required to remove soil and contamination.
(b) Each employee shall wash his or her hands
					 prior to resuming work following a visit to the toilet room.
(c) All persons engaged in the processing,
					 pasteurization, handling, storage, transportation or packaging of milk, milk
					 products, whey, condensed and dry milk products, containers, equipment and
					 utensils shall wear clean outer garments.
(d) Tobacco shall not be used by any person
					 while engaged in the processing of milk, milk products, whey, or condensed and
					 dry milk products.
(e) Adequate
					 head coverings shall be worn at all times by persons in any processing or
					 drying room.
(f) Specially provided
					 clean rubbers or boot covers, clean coveralls and white cap (clean cloth or
					 paper) shall be worn whenever it is necessary to enter the drying chambers.
					 Such articles of clothing shall be stored in such manner as to be protected
					 from contamination. Boot covers which have come into contact with areas other
					 than those within the dryer shall not be worn.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Sanitation Requirements for All Condensing Plants and Drying Plants Making Grade a Condensed Milk Products, Dry Milk Products, Condensed Whey and Dry Whey › Section 3.32 - Vehicles-item 21p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All
					 vehicles shall be kept clean.
(b)
					 Contaminating materials shall no be transported with milk, milk products, whey,
					 condensed milk products or condensed whey.
(c) Milk, milk products, whey, condensed milk
					 products and condensed whey shall be maintained at 45° F (7° C) or less
					 and protected from sun, freezing and contamination.
(d) The operation of milk tank cars, tank
					 trucks and shipping bins shall comply with the following:
(1) Milk and milk products, whey, condensed
					 milk products and condensed whey shall be conducted to and from tanks or
					 storage bins only through sanitary conveying equipment. Such equipment shall be
					 capped or otherwise protected when not in use.
(2) Inlets and outlets of milk tank trucks
					 and bins shall be provided with tightfitting dust caps or covers.
(3) Facilities shall be provided for adequate
					 washing and sanitizing of milk tank trucks, binds, piping and accessories at
					 all plants receiving or shipping milk, milk products, whey, condensed milk
					 products or condensed whey in milk tank trucks or bins.
(4) Milk tank trucks and compartments thereof
					 and shipping bins shall be cleaned at the receiving plant immediately after
					 being emptied. Milk tank trucks or bins shall be sanitized at the shipping
					 plant before loading. Tank trucks which must make more than one trip while
					 unloading a tank car need not be cleaned and sanitized after each time they are
					 emptied.
(5) Piping connections and
					 pumps used with milk tank trucks and bins shall be cleaned and sanitized after
					 each use.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Sanitation Requirements for All Condensing Plants and Drying Plants Making Grade a Condensed Milk Products, Dry Milk Products, Condensed Whey and Dry Whey › Section 3.33 - Surroundings-item 22p

Current through Register Vol. 46, No. 28, July 10, 2024
Milk condensing and drying plant and whey condensing and
						drying plant surroundings shall be kept neat, clean and free from conditions
						which might attract or harbor flies, other insects and rodents, and shall
						comply with the following:
(a) There
					 shall be no accumulation of trash, garbage or similar waste in areas adjacent
					 to the plant. Waste materials shall be stored in suitable covered
					 containers.
(b) Rooftops shall be
					 kept clean of dry milk or whey products which may accumulate and contribute to
					 insanitary conditions.
(c)
					 Driveways, lanes and areas serving plant vehicular traffic shall be graded,
					 drained and free from pools of standing water.
(d) Outdoor areas for unloading milk tank
					 trucks shall be constructed of smooth concrete or equally impervious material,
					 properly sloped to drain and equipped with trapped drains of sufficient
					 size.
(e) Only insecticides and
					 rodenticides approved for use by the regulatory agency or registered with the
					 U.S. Environmental Protection Agency shall be used for insect and rodent
					 control.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Sanitation Requirements for All Condensing Plants and Drying Plants Making Grade a Condensed Milk Products, Dry Milk Products, Condensed Whey and Dry Whey › Section 3.34 - Modification of dairy farms, milk plants and milk handling equipment

Current through Register Vol. 46, No. 28, July 10, 2024
Properly prepared plans for all milkhouses, milking
						barns, stables and parlors, transfer stations, receiving stations and milk
						plants regulated under this Part which are hereafter constructed, reconstructed
						or extensively altered, shall be submitted to the commissioner for written
						approval before work is begun.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Sanitation Requirements for All Condensing Plants and Drying Plants Making Grade a Condensed Milk Products, Dry Milk Products, Condensed Whey and Dry Whey › Section 3.35 - Equipment installer registration

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Each person who commercially installs or
					 modifies milk handling equipment on dairy farms or in milk plants shall
					 register with the commissioner on January second of each year.
(b) Such person shall be responsible for
					 submitting the plans as required in section
					 3.34 
					 of this Part for providing such equipment as may be needed for initial
					 inspection and/or testing of equipment and shall not commence installation or
					 modification until approval has been granted by the commissioner.
(c) Failure to comply with the requirements
					 of this section shall subject such persons to the penalties authorized in
					 section 40  of the Agriculture and Markets Law and/or
					 registration suspension or revocation.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 5 - Handling And Sale Of Products Made From Recovered Milk Fat And Solids › Section 5.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Part:
(a) Commissioner means the Commissioner of
				  Agriculture and Markets of the State of New York.
(b) Mixture means the mixture of milk and
				  water or cream and water salvaged in connection with the operation of
				  short-time high-temperature pasteurizers.
(c) Water means potable water derived from a
				  source approved by the State Department of Health, a local health officer or by
				  the commissioner.
(d) Milk rinsings
				  means milk, cream, skimmed milk, condensed or concentrated whole or skimmed
				  milk combined with the water which has been used to rinse such milk and milk
				  products from cans or equipment.
(e) Milk drippings means milk, cream, skimmed
				  milk, condensed or concentrated whole or skimmed milk which has dripped from
				  cans or equipment and which contains no added water.
(f) Can means the type of container commonly
				  used by farmers to deliver milk to a milk plant. Such cans are usually of
				  40-quart or 20-quart capacity.
(g)
				  Equipment means any tank, vat, or any other apparatus used in connection with
				  the handling of milk, cream, skimmed milk, whey, condensed or concentrated
				  whole milk, condensed or concentrated skimmed milk or condensed or concentrated
				  whey.
(h) Whey means the liquid
				  that separates from the curd when milk is curdled in making cheese.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 5 - Handling And Sale Of Products Made From Recovered Milk Fat And Solids › Section 5.2 - The use and sale of unclean, unwholesome milk drippings, milk rinsings, mixtures, whey, or combinations thereof prohibited

Current through Register Vol. 46, No. 28, July 10, 2024
No milk drippings, milk rinsings, mixtures, whey or
					 combinations thereof:
(a) containing
				  dust, dirt, flies, insects or any other foreign substance or which are
				  otherwise unclean; or
(b)
				  containing water sprayed or dripped from a can washer; or
(c) which has been handled in other than a
				  sanitary manner; or
(d) which has
				  been handled in equipment not designed, installed or operated in conformity
				  with the provisions of the New York State or the New York City Sanitary Code
				  shall be sold, offered or exposed for sale or used either as human food or in
				  the manufacture of any article or product which may be used for human food.
				  Milk drippings, milk rinsings, mixtures, whey or combinations thereof, which
				  before being strained, filtered or clarified contain in excess of three
				  milligrams of extraneous matter in one pint drawn by the use of a suction type
				  sediment tester from the bottom of an unstirred 40-quart can filled with such
				  milk drippings, milk rinsing, mixtures, whey or combinations thereof, shall be
				  deemed to be unclean.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 5 - Handling And Sale Of Products Made From Recovered Milk Fat And Solids › Section 5.3 - The handling of mixtures, milk rinsings, milk drippings and whey

Current through Register Vol. 46, No. 28, July 10, 2024
Mixtures, milk rinsings, milk drippings and whey to be used
					 for human consumption or from which milk fat or other milk solids to be used
					 for human consumptions are recovered shall be utilized or separated promptly
					 after collection and from the time of collection until so utilized or separated
					 shall be maintained at a temperature not higher than 60 degrees
					 Fahrenheit.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 5 - Handling And Sale Of Products Made From Recovered Milk Fat And Solids › Section 5.4 - Labeling of containers of milk drippings, milk rinsings, mixtures or combinations thereof

Current through Register Vol. 46, No. 28, July 10, 2024
Prior to collection, during collection, during
					 transportation and until the contents have been emptied therefrom, each can
					 intended for use or used for milk drippings, milk rinsings, mixtures or
					 combinations thereof shall have securely attached thereto a red tag not less
					 than 2" x 4" in size upon which shall be printed conspicuously in block letters
					 at least one-half inch in height the words "Milk Drippings," "Milk Rinsings" or
					 "Mixture," or any combination of such words which will properly describe the
					 contents of the can. The name and address of the operator of the plant where
					 such products were recovered, the location of the plant, the name of the
					 collector and the date of collection or recovery shall be plainly printed or
					 stamped upon each such tag.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 5 - Handling And Sale Of Products Made From Recovered Milk Fat And Solids › Section 5.5 - The use of mixtures, milk rinsings, milk drippings, whey and milk fat and other milk solids recovered therefrom

Current through Register Vol. 46, No. 28, July 10, 2024
Mixtures, milk rinsings, milk drippings, whey and milk fat
					 and other milk solids recovered therefrom may be used in:
(a) products in the manufacture of which milk
				  fat, other milk solids and water are permitted ingredients; or
(b) in the manufacture of butter and skimmed
				  milk powder (nonfat dry milk solids).
Except as provided herein, no milk rinsings or mixture or
					 product thereof shall be sold or used as human food.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 5 - Handling And Sale Of Products Made From Recovered Milk Fat And Solids › Section 5.6 - Milk drippings, milk rinsings, mixtures or whey to be used for feeding domestic animals to be heated

Current through Register Vol. 46, No. 28, July 10, 2024
No milk drippings, milk rinsings, mixtures or whey in
					 fluid, concentrated liquid or semiliquid form which is to be used for feeding
					 of domestic animals shall be removed from any butter factory, cheese factory or
					 other milk plant or shall be used for such purpose unless uniformly heated to a
					 temperature of not less than 143 degrees Fahrenheit and held at such
					 temperature for at least 30 minutes, or unless uniformly heated to a
					 temperature of 170 degrees Fahrenheit. (See Agriculture and Markets Law,
					 section
					 55.)
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Section 6.1 - Definition

Current through Register Vol. 46, No. 28, July 10, 2024
The following definitions shall apply to the terms used in
					 this Part, unless the context unambiguously indicates otherwise.
(a) Bulk milk pick-up truck means a vehicle
				  used by a milk receiver to pick up milk from dairy farms.
(b) Commissioner means the Commissioner of
				  Agriculture and Markets of the State of New York.
(c) Component means the milk fat, protein,
				  lactose, nonfat solids and/or total solids in milk. Depending upon the context,
				  the term component may include more than one component of milk.
(d) Dairy farmer means a person who operates
				  a dairy farm and produces milk, and such term, when used in the plural, shall
				  also encompass a cooperative of dairy farmers.
(e) He means he or she, him means him or her
				  and his means his or hers.
(f) Milk
				  means the lacteal secretion, practically free from colostrum, obtained by the
				  complete milking of one or more healthy animals.
(g) Milk dealer means a person who purchases
				  milk directly from dairy farmers and who is required or has agreed to pay for
				  such milk based upon the amount of a component or components therein.
(h) Preservative means a substance that, when
				  added to a sample of milk, maintains the sample's integrity, has no affect upon
				  the amount of milk components therein and has no affect upon the proper
				  functioning of electronic equipment used to determine the amount of a milk
				  component or of milk components.
(i) Standard Methods means Standard Methods
				  for the Examination of Dairy Products, 16th edition, 1992, published by the
				  American Public Health Association, Washington, DC 20005. A copy of Standard
				  Methods is available for public inspection at the Division of Milk Control,
				  Department of Agriculture and Markets, One Winners Circle, Albany, NY 12235 and
				  at the Department of State, 41 State Street, Albany, NY 12231.
(j) Temperature control sample means a sample
				  of milk taken from the bulk tank of the first dairy farm from which milk is
				  picked up on each day when milk is picked up and which is taken in compliance
				  with the applicable provisions of Standard Methods.
(k) Test, when used as a verb, means to
				  analyze a sample of milk to determine the amount of a milk component or milk
				  components therein.
(l) Test in
				  question means the test of a universal sample that varies 0.5 percent or more
				  from the last unquestioned test.
(m) Universal sample means a sample of milk
				  taken from a bulk tank on a dairy farm, in compliance with the applicable
				  provisions of Standard Methods.
(n)
				  Unquestioned test means a test of a universal sample the results of which are,
				  based upon the facts and circumstances, accurate.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Section 6.2 - Milk receiver's license

Current through Register Vol. 46, No. 28, July 10, 2024
Pursuant to Agriculture and Markets Law, section
					 57, no person shall measure, weigh or
					 otherwise determine the volume or weight of milk, or shall sample milk when
					 such samples are to be tested to determine the amount of component or
					 components therein, where the result of such test is used as a basis for
					 payment for such milk or for the purpose of official inspection or for public
					 record, unless licensed by the commissioner.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Section 6.3 - Tester's license

Current through Register Vol. 46, No. 28, July 10, 2024
Pursuant to Agriculture and Markets Law, section
					 57, no person shall prepare or test milk
					 samples to determine the amount of a component or components contained therein,
					 where the result of such test is used as a basis for payment for such milk or
					 for the purpose of official inspection or for public record or is used to
					 calibrate electronic instruments, unless licensed by the commissioner. A person
					 who holds a tester's license shall have the authority to conduct the activities
					 for which a milk receiver's license is required.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Section 6.4 - Granting, denying the renewal of, revoking and suspending licenses

Current through Register Vol. 46, No. 28, July 10, 2024
An applicant for a milk receiver's license or for a
					 tester's license shall file an application upon a form prescribed by the
					 commissioner. The commissioner may decline to grant a license if the applicant
					 has not furnished satisfactory evidence of good moral character, or if he has
					 not furnished satisfactory evidence that he is capable of conducting the
					 activities for which a license is required by satisfactorily answering written
					 and oral questions prepared by the commissioner and by demonstrating the
					 ability to conduct such activities. The commissioner may decline to renew a
					 license or may revoke a license, after a hearing upon due notice to the
					 licensee, when he is satisfied by substantial evidence that the
					 licensee:
(a) has made a false
				  statement in his application;
(b)
				  is dishonest, incompetent or inaccurate; or
(c) has violated the provisions of article 4
				  of the Agriculture and Markets Law.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Section 6.5 - License fee, tenure

Current through Register Vol. 46, No. 28, July 10, 2024
No license shall be granted unless the applicant pays a fee
					 of $5 to the commissioner for remittance to the State treasury, and no license
					 shall be renewed unless the licensee pays a fee of $2 to the commissioner for
					 remittance to the State treasury. A license shall be for a period not to exceed
					 five years and shall be renewed for successive periods not exceeding five years
					 each, consistent with the provisions of this section and of section
					 6.4 
					 of this Part.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Section 6.6 - Posting license

Current through Register Vol. 46, No. 28, July 10, 2024
A licensee shall keep his license or a copy thereof at his
					 place of employment and such license shall be posted conspicuously, except a
					 person who holds a milk receiver's license and who picks up milk from dairy
					 farms shall carry his milk receiver's license with him or in his bulk milk
					 pick-up truck.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.8 - Equipment

Current through Register Vol. 46, No. 28, July 10, 2024
A tester shall test only with equipment that accurately
						determines or aids in the accurate determination of the amount of a component.
						Equipment shall meet the specifications and be in compliance with the
						applicable provisions of Standard Methods and/or approved by the
						commissioner.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.9 - Surroundings

Current through Register Vol. 46, No. 28, July 10, 2024
A tester shall test only in an environment which is free
						of undue dust, noise and vibrations, which has adequate lighting, ventilation
						and work space, and which is otherwise in compliance with the applicable
						provisions of Standard Methods.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.10 - Frequency of testing of universal samples

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Testing of universal samples taken from a
					 dairy farm from which milk is picked up on an every-other day basis. A tester
					 shall test not less than three universal samples taken during a month, and
					 shall test at least one universal sample taken during each 10-day period of the
					 month. In lieu of the foregoing, a tester shall test not less than four
					 universal samples taken during a month, and shall test at least one universal
					 sample taken during each seven-day period of the month commencing at the
					 beginning of the month.
(b) Testing
					 of universal samples taken from a dairy farm from which milk is picked up on a
					 daily basis. A tester shall test not less than six universal samples taken
					 during a month, and shall test at least two universal samples taken during each
					 10-day period of the month. In lieu of the foregoing, a tester shall test not
					 less than eight universal samples taken during a month and shall test at least
					 two universal samples taken during each seven-day period of the month
					 commencing at the beginning of the month.
(c) Notwithstanding the provisions of
					 subdivisions (a) and (b) of this section, a tester shall test additional
					 universal samples, when required to do so by the provisions of section
					 6.15  of this Part and
					 when a particular test indicates that the amount of milk component in the
					 universal sample tested cannot be accurately determined, as set forth in
					 section
					 6.11(c) 
					 of this Part.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.11 - Procedures for testing of universal samples

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A universal sample shall be tested by a
					 method, and in compliance with the provisions, set forth in Standard Methods.
					 The result of each test upon a universal sample shall be expressed as a
					 percentage, to the nearest 0.05 percent when the Babcock or Gerber method is
					 used and to.01 percent when electronic or ether extraction method is used, with
					 the percentage representing the amount of the milk component tested for in the
					 universal sample.
(b) No universal
					 sample shall be tested more than 72 hours after having been taken from a dairy
					 farm unless a preservative has been properly added to such universal sample
					 prior to the expiration of such 72-hour period, in accordance with the
					 provisions set forth in Standard Methods.
(c) No universal sample shall be tested if it
					 is in a condition where the amount of a component or components therein being
					 tested for cannot be accurately determined. With regard to tests done by the
					 Babcock or Gerber method, a universal sample which has been tested to determine
					 the amount of milk fat therein shall be re-tested if the fat column contains
					 charred, foreign matter, curd particles; is milky, foggy, cloudy or indistinct;
					 or if the meniscus is inverted. No result of testing shall be recorded or
					 reported if the fat column is in such a condition.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.12 - Bottles for testing by the babcock or gerber method

Current through Register Vol. 46, No. 28, July 10, 2024
All universal samples shall be tested in bottles that are
						graduated in one-tenth of one percent intervals, with each whole percent
						interval having significantly greater prominence then the one-tenth of one
						percent intervals. All bottles shall be graduated from zero to eight percent
						and shall hold a sufficient amount of milk so that the test to be done on such
						milk may be accurately performed. No bottle shall be used unless examined by
						the commissioner and approved and branded by him.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.13 - Storage of universal samples

Current through Register Vol. 46, No. 28, July 10, 2024
A tester shall maintain universal samples under
						conditions designed to and which ensure their integrity. A tester shall
						maintain the portion of each universal sample left over after testing for 24
						hours, under conditions set forth in the applicable provisions of Standard
						Methods.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.14 - Records

Current through Register Vol. 46, No. 28, July 10, 2024
Subsequent to testing a universal sample to determine the
						amount of a component therein, the tester shall ensure that a record is made
						reflecting the result of the test, the identification number of the dairy
						farmer from whose farm the universal sample tested was taken, the date the
						universal sample was taken, the date of the test, information that reflects the
						name of the tester and any other information required by the commissioner. Such
						record shall be immediately furnished to the milk dealer who receives the milk
						of such dairy farmer and a copy thereof shall be maintained for one year from
						the date the universal sample was tested, at the tester's place of
						employment.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Testers › Section 6.15 - Variances

Current through Register Vol. 46, No. 28, July 10, 2024
(a) When the result
					 of the test on a universal sample varies 0.5 percent or more milk fat from the
					 last unquestioned test, the milk dealer shall notify the appropriate milk
					 receiver to submit the next sample taken after such notification (such sample)
					 to a licensed tester. Such licensed tester shall properly test such sample and,
					 if the result of the test upon such sample is within 0.5 percent of the test in
					 question, the result of the analysis upon the test in question and upon such
					 sample shall each be used in the calculation of the average milk component
					 content in a dairy farmer's milk for the appropriate 7- or 10-day period. If
					 the result of the test upon such sample varies more than 0.5 percent from the
					 test in question, only the results of the test closest to the result of the
					 last previous unquestioned test shall be used when calculating the average milk
					 component content in a dairy farmer's milk for the appropriate 7- or 10-day
					 period.
(b) Notwithstanding the
					 provisions of subdivision (a) of this section, the tester shall not use the
					 result of any test which is, based upon all the facts and circumstances,
					 erroneous.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Milk Receivers › Section 6.16 - Other duties

Current through Register Vol. 46, No. 28, July 10, 2024
A tester shall comply with the requirements set forth in
						section
						2.7 
						of this Title, when performing biological, chemical and or physical tests upon
						the milk and milk products defined in Part 2.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Milk Receivers › Section 6.17 - Sampling

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A milk receiver
					 shall obtain a universal sample(s) of the total production from each dairy
					 farm, on each occasion on which milk is picked up. Each universal sample taken
					 shall be promptly delivered to a safe and secure location. A milk receiver
					 shall also obtain a universal sample, or a sample of milk other than a
					 universal sample, from a dairy farm when requested by the commissioner, which
					 sample shall be submitted to the commissioner if and as required by
					 him.
(b) A milk receiver shall
					 properly obtain a temperature control sample which shall be held in a manner
					 such that the milk held therein is the same temperature as the milk held in the
					 universal sample(s) obtained from the dairy farm(s) from which milk was picked
					 up. The temperature of the milk in such temperature control sample shall be
					 determined at approximately the same time that such universal sample(s) is
					 (are) delivered to a safe and secure location. Such temperature shall be
					 recorded along with the name of the milk receiver who took such temperature
					 control sample, the date on which such temperature control sample was taken,
					 the bulk milk pick-up truck identification, and other information required by
					 the commissioner. All such information shall be recorded in a manner approved
					 by the commissioner and shall be maintained for a period of not less than one
					 year.
(c) In the event that milk
					 picked up from a dairy farm is frozen, partially frozen, lumpy, curdled,
					 churned or otherwise abnormal, the milk receiver shall identify the sample vial
					 so that the condition of such milk may be readily discerned.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Milk Receivers › Section 6.18 - Equipment and procedures

Current through Register Vol. 46, No. 28, July 10, 2024
A milk receiver shall:
(a) use the equipment and the procedures for
					 taking and maintaining universal samples as provided for in Standard Methods
					 and Appendix 6 of Part 3 of this Title, except as provided for in this Part;
					 and
(b) possess equipment and
					 materials to determine the strength of the sanitizer used, to be used or which
					 can reasonably be expected to be used. A milk receiver shall determine the
					 strength of the sanitizer as often as is necessary to ensure that its
					 concentration meets the requirements set forth in Standard Methods.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 6 - Sampling And Testing Milk For Component Content › Requirements for Milk Receivers › Section 6.19 - Records availability

Current through Register Vol. 46, No. 28, July 10, 2024
A milk receiver shall prepare a weigh slip while or
						immediately after sampling and picking up milk from a dairy farm. The weigh
						slip shall set forth the name of the dairy farmer from whose dairy farm milk
						was picked up and/or his identification number, the date and time such milk was
						picked up, the temperature of such milk, the amount of milk in the dairy
						farmer's bulk tank, expressed in pounds or in a number that can be readily
						converted to pounds and the milk receiver's full name. A copy of such weigh
						slip shall be left at the dairy farm and the original thereof shall be promptly
						furnished to the appropriate milk dealer.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 7 - Pasteurization Of Cheese And Cheese Curd › Section 7.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in these regulations:
(a) Commissioner means the Commissioner of
				  Agriculture and Markets of the State of New York.
(b) The term milk means milk, cream or
				  skimmed milk or any combination of milk, cream or skimmed milk.
(c) The term cheese curd means the substance
				  usually known by that term obtained by the bringing together of most of the
				  solids and excluding most of the water from milk with or without other harmless
				  ingredients and which may be utilized in such form or which may be subjected to
				  further processing in the manufacture of cheese.
(d) The term cheese means the product
				  produced from cheese curd as herein defined or from milk with or without other
				  harmless ingredients which is made by the bringing together of most of the
				  solids and the exclusion of most of the water. It includes cheese of all types
				  and varieties, including but not limited to cheese of the American or cheddar
				  type, soft cheese such as cottage, pot, baker's or farmer's cheese,
				  Italian-type cheese, and all other cheese by whatever name known.
(e) The term container as used herein means
				  any carton, box, crate, barrel, half-barrel, hamper, keg, drum, jug, jar,
				  crock, bottle, bag, basket, pail, can, wrapper, parcel or package.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 7 - Pasteurization Of Cheese And Cheese Curd › Section 7.2 - Sale of cheese and cheese curd regulated

Current through Register Vol. 46, No. 28, July 10, 2024
No person shall release cheese or cheese curd to the retail
					 trade or to any public eating place or to any institution or to any consumer
					 unless such cheese or cheese curd has been either:
(a) pasteurized;
(b) made from pasteurized milk; or
(c) held after manufacture for a period of
				  not less than 60 days at a temperature not lower than 35 degrees
				  Fahrenheit.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 7 - Pasteurization Of Cheese And Cheese Curd › Section 7.3 - Pasteurization defined

Current through Register Vol. 46, No. 28, July 10, 2024
Cheese or cheese curd shall not be deemed to be pasteurized
					 unless:
(a) every particle of the milk
				  used in its manufacture has been subjected to a temperature of not less than
				  143 degrees Fahrenheit continuously for 30 minutes or more, or to a temperature
				  of not less than 161 degrees Fahrenheit for 15 seconds or more; or
(b) every particle of the cheese itself has
				  been subjected to a temperature of not less than 143 degrees Fahrenheit
				  continuously for 30 minutes or more, or to a temperature of not less than 161
				  degrees Fahrenheit for 15 seconds or more; or
(c) subjected to some other treatment or
				  process approved in writing by the commissioner.
In the absence of evidence to the contrary, milk
					 pasteurized in a plant which has been found by the New York State Department of
					 Health to be meeting the requirements of the Sanitary Code promulgated by the
					 Public Health Council of the State of New York [10 NYCRR Chapter I], and milk
					 pasteurized in a plant which has been found to be meeting the requirements of
					 the sanitary code of the Board of Health of the Department of Health of the
					 City of New York, shall be deemed to have been pasteurized as herein required
					 so long as such plant continues to meet such requirements.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 7 - Pasteurization Of Cheese And Cheese Curd › Section 7.4 - Labeling of cheese and cheese curd

Current through Register Vol. 46, No. 28, July 10, 2024
Each separate cheese not in a container and each container
					 of cheese or of cheese curd shall be plainly and legibly marked or labeled as
					 follows:
(a) If the cheese or cheese
				  curd has been pasteurized or has been made from pasteurized milk, with the word
				  "Pasteurized."
(b) If the cheese or
				  cheese curd has not been pasteurized or made from pasteurized milk, with the
				  date upon which such cheese was made.
(c)
(1)
				  With the name and address of the manufacturer, packer or distributor;
				  or
(2) By the use of a stencil
				  brand, stamp or label procured and issued by the commissioner pursuant to
				  section 67  of the Agriculture and Markets Law and
				  used in conformity with the provisions of such section and in conformity with
				  the regulations promulgated thereunder.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Section 8.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used in this Part the following terms shall have the
					 following meanings:
(a) Commissioner
				  means the Commissioner of Agriculture and Markets of the State of New
				  York.
(b) Person means any person,
				  firm, corporation or association.
(c) Cheddar cheese means cheese which
				  conforms to the definition of cheddar cheese pursuant to subdivision 30 of
				  section 46  of the Agriculture and Markets
				  Law.
(d) Washed curd cheese means
				  cheese which conforms to the definition of washed curd cheese pursuant to
				  subdivision 31 of section 46  of the Agriculture and Markets
				  Law.
(e) Colby cheese means cheese
				  which conforms to the definition of colby cheese pursuant to subdivision 29 of
				  section 46  of the Agriculture and Markets
				  Law.
(f) Identification stamp or
				  stencil means a stamp, stencil, brand, label or other device issued by the
				  commissioner to be used for the purpose of identifying the type of cheese and
				  the manufacturer.
(g) Grade stamp
				  or stencil means a stamp, stencil, brand, label or other device issued by the
				  commissioner to be used for the purpose of identifying the grade of New York
				  State cheese.
(h) Registered agent
				  means any distributor of cheese who assembles, cuts, or stores cheese in New
				  York State and who has been designated by the holder of an identification stamp
				  or stencil as his agent.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Identification Stamps or Stencils › Section 8.2 - Application

Current through Register Vol. 46, No. 28, July 10, 2024
Any person who manufactures or proposes to manufacture
						cheddar, washed curd or colby cheese in New York State may apply for an
						identification stamp or stencil to be used in marking such cheese in lieu of
						marking such cheese with his name and address. Application for such stamps or
						stencils shall be made on a form prescribed by the commissioner. Such
						application shall be made, if possible, at least 30 days prior to the date when
						the applicant desires to commence the use of such stamps or
						stencils.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Identification Stamps or Stencils › Section 8.3 - Identification stamp or stencil

Current through Register Vol. 46, No. 28, July 10, 2024
The identification stamp or stencil shall include the
						type of cheese to be marked, namely: cheddar cheese, washed curd cheese, or
						colby cheese and shall include a plant identification number to be assigned by
						the commissioner.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Identification Stamps or Stencils › Section 8.4 - Use of identification stamp or stencil

Current through Register Vol. 46, No. 28, July 10, 2024
Such identification stamps or stencils shall be used to
						clearly mark cheddar cheese, washed curd cheese, or colby cheese within 72
						hours after manufacture, with the name of such cheese and with the plant
						identification number. Such cheese shall also be marked with the date of
						manufacture and vat number. Such identification marks may be applied to the
						bandage, wrapper, or container of cheese or to a tag attached to such
						cheese.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Identification Stamps or Stencils › Section 8.5 - Limitations on use of identification stamps or stencils

Current through Register Vol. 46, No. 28, July 10, 2024
No identification stamp or stencil as provided pursuant
						to this Part shall be used to mark cheese other than cheddar, washed curd, or
						colby cheese which conforms to the standards for such cheese pursuant to
						subdivisions 29, 30 and 31 of section 46  of the Agriculture and Markets
						Law.
New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter I - Milk Control › Subchapter A - Dairy Products (Article 4, Agriculture and Markets Law) › Part 8 - Procurement, Issuance And Use Of State Brand Stencils Or Stamps For Labeling Of Whole Milk Cheese › Identification Stamps or Stencils › Section 8.6 - Illegal use of identification stamp or stencil

Current through Register Vol. 46, No. 28, July 10, 2024
Whenever the commissioner has evidence that any
						identification stamp or stencil has been used contrary to law or to the
						provisions of this Part, he may direct the person to whom such stamp or stencil
						was issued to return such stamp or stencil to the commissioner and may order
						the obliteration or removal of any identification markings which were
						wrongfully made.