reglab/statecodes huggingface dataset:
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-11 - Milking procedure

Current through all regulations passed and filed through July 1, 2024
(A) The milk producer shall ensure that
			 milking is done only in the milking barn, stable, or parlor. The flanks,
			 udders, bellies, and tails of all milking animals shall be free from visible
			 dirt. All brushing shall be completed prior to milking. The udders and teats of
			 all milking animals shall be clean and dry before milking. The milk producer
			 shall ensure that the animals' teats are treated with a sanitizing solution
			 just prior to the time of milking and shall be dry before milking. Wet-hand
			 milking is prohibited.
(B) The
			 milker's outer clothing shall be clean. Hands shall be clean and dry
			 immediately before milking and
			 performing any milkhouse function, and prior to resuming any
			 of these activities if interrupted. No person with an infected cut or open sore
			 on their hands or arms shall milk dairy animals, or handle milk,
								 milk containers, utensils or
			 equipment.
(C) Dairy animals which secrete abnormal milk, shall be milked last
			 or with separate equipment.
(D)
			 Dusty operations should not be conducted immediately before or during milking.
			 Strong flavored feeds should only be fed after milking.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-12 - Cooling

Current through all regulations passed and filed through July 1, 2024
(A) A manufacture
			 milk producer shall do one of the following:
(1) In the case of manufacture milk that is
			 stored in cans on a manufacture milk producer's farm, cool the milk to and
			 store it at a temperature of sixty degrees Fahrenheit
									(sixteen degrees
			 Celsius) or
			 lower within two hours after completion of the milking; or
(2) In the case of manufacture milk that is
			 stored in a bulk tank on the manufacture milk producer's farm, cool the milk to
			 and store it at a temperature of fifty degrees Fahrenheit
									(ten degrees
			 Celsius) or
			 lower within two hours after completion of the milking.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-14 - Farm chemicals and animal drugs

Current through all regulations passed and filed through July 1, 2024
(A) Animal biologics and other drugs intended
			 for treatment of animals, and insecticides approved for use in dairy
			 operations, shall be clearly labeled and used in accordance with label
			 instructions.
(B) Only drugs
			 that are approved by the food and drug administration or biologics approved by
			 the United States department of agriculture for use in dairy animals that are
			 properly labeled according to the food and drug administration or the United
			 States department of agriculture regulations shall be administered to such
			 animals.
(C) When drug storage is
			 located in the milkroom, milkhouse, or milking area, the drugs shall be stored
			 on a shelf or in a storage unit and shall be stored in a manner which will
			 prevent accidental contact with milk and milk contact surfaces. Such drugs
			 shall further be segregated in such a way so that drugs labeled for use in
			 lactating dairy animals are separated from drugs labeled for use in
			 non-lactating dairy animals.
(D)
			 Drugs labeled for use in non-dairy animals shall not be stored with drugs
			 labeled for use in dairy animals. When drugs labeled for use in non-dairy
			 animals are stored in the barn, the drugs shall be located in an area of the
			 barn separate from the milking area.
(E) Herbicides, fertilizers, pesticides, and
			 insecticides that are not approved for use in dairy operations shall not be
			 stored in the milkhouse, milkroom, or milking area.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-15 - Utensils and equipment

Current through all regulations passed and filed through July 1, 2024
(A) Utensils, milk cans, milking machines,
			 pipeline systems, and other equipment used in the handling of milk shall be
			 maintained in good condition, shall be free from rust, open seams, milkstone,
			 or any unsanitary condition, and shall be washed, rinsed, and drained after
			 each milking, stored in suitable facilities, and sanitized immediately before
			 use with at least fifty parts per million chlorine solution or a sanitizing
			 solution listed in 
								21 C.F.R.
			 178.1010
								(2014)
			 that is used in accordance with label directions. New or replacement can lids
			 shall be umbrella type. All new utensils and equipment shall comply with
			 applicable 3-A sanitary standards.
(B) Farm bulk milk tanks shall meet 3-A
			 sanitary standards for construction at the time of installation and shall be
			 installed in accordance with rule
			 901:11-2-13
			 of the Administrative Code.
(C)
			 Single service articles shall be properly stored and shall not be
			 reused.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-16 - Water supply

Current through all regulations passed and filed through July 1, 2024
The dairy farm water supply shall be properly located,
				protected, and operated, and shall be easily accessible, ample, and of safe,
				sanitary quality for the cleaning of dairy utensils and equipment. The water
				supply shall come from a source which is approved by the state regulatory
				authority; or from a spring, dug well, driven well, bored well, or drilled
				well, the water from which complies with Chapter 3701-28 of the Administrative
				Code. A source that does not conform with the construction requirements of the
				state regulatory authority, but is tested annually by a laboratory approved by
				the director and found to be safe and of sanitary quality, as outlined in Chapter 3701-28 of the Administrative Code,
				shall be satisfactory. Provided, that after adoption of this regulation
				any new sources of water supply or any farm water supply requiring repairs or
				reconstruction or any source from which tested samples have been found
				unsatisfactory shall meet the construction requirements of Chapter 3701-28 of
				the Administrative Code.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-17 - Sewage disposal

Current through all regulations passed and filed through July 1, 2024
House, milkhouse, milkroom, and toilet
				wastes shall be disposed of in a manner that will not pollute the soil surface,
				contaminate any water supply, or be exposed to insects.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-18 - Qualifications for license or registration

Current through all regulations passed and filed through July 1, 2024
(A) No person shall be issued a producer or
			 processor license or registration unless they are in compliance with rules
			 901:11-2-01 to
			 901:11-2-44 of
			 the Administrative Code.
(B) The
			 licensed dairy farm or dairy plant shall be inspected annually after the
			 initial 
								licensing inspection.
(C) Any license or registration issued under
			 this rule may be denied, suspended, or revoked as specified in paragraph (J) of
			 
								rule
			 901:11-1-04 of the Administrative Code. All 
								proceedings under  Chapter
			 917. of the Revised Code are subject to Chapter
			 119.  of the Revised
			 Code.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02,
				917.09
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007, 01/10/2013,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-19 - Premises of milk plants

Current through all regulations passed and filed through July 1, 2024
(A) The premises shall be kept in a clean and
			 orderly condition, and shall be free from strong or foul odors, smoke, or
			 excessive air pollution. Driveways and adjacent plant traffic areas shall be
			 constructed of concrete, asphalt, or similar material and maintained to keep
			 dust and mud to a minimum.
(B) The
			 adjacent plant surroundings shall be free from refuse, rubbish, and waste
			 materials to prevent the harborage of rodents, insects, and other vermin.
(C) A suitable drainage system shall be
			 provided which will allow rapid drainage of all water from plant buildings and
			 driveways, including surface water around the plant and on the premises. All
			 water shall be disposed of in a manner as to prevent a nuisance or health
			 hazard.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-20 - Buildings

Current through all regulations passed and filed through July 1, 2024
The building or buildings shall be of sound construction and
				shall be kept in good repair to prevent the entrance or harborage of rodents,
				birds, insects, vermin, and other animals. Any openings around service pipes
				through outside walls shall be effectively sealed around the openings or sealed
				with tight metal collars.
(A) All
			 openings to the outer air including doors, windows, skylights, and transoms
			 shall be effectively protected or screened to prevent the entrance of flies and
			 other insects, rodents, birds, dust, and dirt. All outside doors opening into
			 processing rooms shall be in good condition and fit properly. All hinged,
			 outside screen doors shall open outward. All doors shall be tight-fitting and
			 self-closing. All doors and windows shall be kept clean and in good repair.
			 Outside conveyor openings and other special-type outside openings shall be
			 effectively protected to prevent the entrance of flies and rodents by means of
			 doors, screens, flaps, fans, or tunnels. Outside openings for sanitary
			 pipelines shall be covered when not in use. On new construction, window sills
			 should be slanted downward at an angle of forty-five degrees.
(B) The walls, ceilings, partitions, posts of
			 rooms in which milk or dairy products are processed, manufactured, handled,
			 packaged, or stored (except dry storage of packaged finished products and
			 supplies) or in which utensils are washed and stored, shall have a smooth
			 finish with a suitable material of light color, which is substantially
			 impervious to moisture and shall be kept clean. These surfaces shall be
			 refinished as often as necessary to maintain a neat, clean surface.
(C) Floors:
(1) The floors of all rooms in which milk or
			 dairy products are processed, manufactured, packaged, or stored or in which
			 utensils are washed shall be constructed of tile properly laid with impervious
			 joint material, concrete, or other equally impervious material. The floors
			 shall be smooth, kept in good repair, and graded
			 so that there will be no pools of standing water or milk products after
			 flushing. Drains shall be equipped with traps properly constructed and shall be
			 kept in good repair. On new construction, bell-type traps shall not be used.
			 The plumbing shall be installed to prevent the backup of sewage into the drain
			 lines and onto the floor of the plant.
(2) Sound, smooth wood floors which can be
			 kept clean may be used in rooms where new containers, supplies and designated
			 packaged finished products are stored.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-21 - Facilities

Current through all regulations passed and filed through July 1, 2024
(A) The water
			 supply for the plant shall be properly located, protected, and operated and
			 shall be easily accessible, ample, and of safe, sanitary quality for the
			 cleaning of utensils and equipment:
(1) There
			 shall be an ample supply of safe hot and cold water. Adequate facilities shall
			 be provided for proper distribution of water throughout the plant and the water
			 shall be protected against contamination. Water from other facilities, when
			 officially approved, may be used for boiler feed water and condenser water
			 provided that such waterlines are completely separated from the waterlines
			 carrying the sanitary water supply, and the equipment is constructed and
			 controlled as to preclude contamination of product contact surfaces. There
			 shall be no cross connection between the safe water supply and any unsafe or
			 questionable water supply, or any other source of pollution through which
			 contamination of the safe water supply is possible. The director shall make
			 bacteriological examinations of the sanitary water supply and the recirculated
			 water supply at least twice a year, or as often as necessary to determine
			 purity and suitability for use in manufacturing dairy products. The processor
			 shall keep on file a copy of all water test results for a period of one year;
			 and
(2) The location, construction and operation
			 of the water supply shall come from a source which is approved by the state
			 regulatory authority; or from a spring, dug well, driven well, bored well, or
			 drilled well, the water must comply with the
			 requirements found in appendices D and G of the PMO.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-23 - Protection and transport of raw milk and cream

Current through all regulations passed and filed through July 1, 2024
(A) Equipment and facilities:
(1) Milk cans used in transporting milk from
			 the dairy farm to the plant shall meet the requirements of utensils and
			 equipment as specified in rule
			 901:11-2-15
			 of the Administrative Code.
(2) New
			 farm bulk tanks shall meet the 3-A sanitary standards for construction and
			 shall be installed in accordance with the requirements of the
			 director.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-24 - Raw product storage

Current through all regulations passed and filed through July 1, 2024
(A) All milk shall be held and processed
			 under conditions and at temperatures that will prevent contamination and rapid
			 deterioration. Drip milk from can washers or any other sources shall not be
			 used for the manufacture of dairy products. Bulk milk in storage tanks within
			 the dairy plant shall be handled in such a manner as to minimize bacterial
			 levels and shall be maintained at fifty degrees Fahrenheit or lower until
			 processing begins. This does not preclude holding milk or whey at higher
			 temperatures for a period of time, where applicable, for specific manufacturing
			 or processing practices.
(B) The
			 bacteriological level of raw commingled milk in storage tanks shall be one
			 million per mL or lower.
(C)
			 Whenever the commingled raw milk bacterial count indicates the presence of more
			 than one million per mL, the following procedures shall be applied:
(1) The processor shall be notified in
			 writing of an excessive bacterial count and the director may initiate an
			 investigation to determine the cause;
(2)
			 Processor license action shall be taken only if the investigation reveals the
			 cause of the commingled raw milk bacterial count violation is a result of a
			 problem that can be controlled by the processor; and
(3) The processor license or registration may
			 be reinstated by the director when the cause of the violation has been
			 corrected.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-25 - Quality, composition and wholesomeness

Current through all regulations passed and filed through July 1, 2024
(A) All necessary precautions shall be taken
			 to prevent contamination or adulteration of the milk or products during
			 manufacturing. All substances and ingredients used in the processing or
			 manufacturing of any dairy product shall be subject to inspection and shall be
			 wholesome and free from impurities. All finished products shall comply with the
			 requirements of the  Federal Food,
			 Drug, and Cosmetic Act (2004) as to composition and
			 wholesomeness.
(B) Chlorinating
			 facilities shall be provided for butter wash water if needed and all other
			 necessary precautions shall be taken to prevent contamination of
			 products.
(C) The director may
			 sample product as often as necessary to ensure microbiological control. All
			 samples shall be collected and held in substantial compliance with the standard
			 methods as defined in rule
			 901:11-2-01 of the
			 Administrative Code.
(D) All
			 necessary precautions shall be taken throughout the entire manufacturing
			 operation to prevent the adulteration of one product with another. The
			 commingling of one type of liquid or dry product with another shall be
			 considered as an adulteration of that product. This does not prohibit the
			 normal standardization of similar products in accordance with good
			 manufacturing practices or the production of specific products for special
			 uses, provided applicable labeling requirements are met.
(E) All products sampled and tested by the
			 director shall meet the specifications for that product as specified in the
			 code of federal regulations. The director may remove or embargo product offered
			 for sale that has been determined to be a public health risk. Product
			 determined to be improperly labeled shall not be offered for sale until the
			 product has been properly labeled as specified in rule
			 901:11-2-42 of the
			 Administrative Code.
(F) All
			 finished products sampled and tested by the director shall not exceed total
			 coliform, Escherichia coli and Escherichia coli O157:H7 standards established
			 by the department.
(1) The director shall
			 order a stop sale on a product lot when the lot sample exceeds five hundred
			 p/mL total coliform and one hundred p/mL Escherichia coli. The lot shall remain
			 on hold until the department has completed an official laboratory analysis of a
			 second sample from the same lot.
(2) When a second sample from the same lot
			 exceeds five hundred p/mL total coliform, one hundred p/mL Escherichia coli and
			 the presence of Escherichia coli O157:H7 is detected, the lot shall be
			 destroyed.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-27 - Cleaning and sanitizing treatment

Current through all regulations passed and filed through July 1, 2024
(A) Equipment and utensils:
(1) Equipment, sanitary piping and utensils
			 used in receiving, storing, and processing of the
			 milk and manufacturing and handling of the
			 product shall be maintained in a sanitary condition.
									
									Sanitary seal assemblies shall be removable on all
			 agitators, pumps and vats, and shall be inspected at regular intervals and
			 shall be kept clean. Unless other provisions are recommended in the following
			 supplemental sections, all equipment not designed for CIP cleaning shall 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 shall be
			 used. Steel wool or metal sponges shall not be used in the cleaning of any
			 dairy equipment or utensils. All product contact surfaces shall 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 shall 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, shall be used only on equipment and
			 pipeline systems which have been designed and engineered for that purpose. When
			 such cleaning is used, careful attention shall be given to the proper
			 procedures to assure satisfactory cleaning. All CIP installations and cleaning
			 procedures shall be in accordance with 3-A suggested methods for the
			 installation and cleaning of clean-in-place sanitary milk pipelines for milk
			 and dairy products. The established cleaning procedure shall be posted or made
			 available to employees and followed. Following the circulation of the cleaning
			 solution, the equipment and lines shall be thoroughly rinsed with lukewarm
			 water and inspected for effectiveness of cleaning. All caps, plugs, special
			 fittings, valve seats, cross ends, pumps, plates, and tee ends shall be opened
			 or removed and brushed clean. Product contact surfaces
			 shall be sanitized immediately prior to beginning the flow of
			 product.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-28 - Packaging and general information

Current through all regulations passed and filed through July 1, 2024
(A) The size, style, and type of packaging containers used for dairy
			 products shall be commercially acceptable and acceptable to the director. The
			 packaging containers and materials shall satisfactorily cover and protect the
			 quality of the contents under normal conditions of
			 handling during storage
								and shipment . The weight and shape within each size
			 or style shall be as uniform as is possible.
(B) Packaging materials for dairy products
			 shall provide sufficiently low permeability to air and vapor to prevent the
			 formation of mold growth and surface oxidation. Packaging materials shall be
			 practically free of bacterial contamination. In addition, the outer package
			 wrapper should be resistant to punctures, tearing, cracking, or breaking under
			 normal conditions of handling, shipping, and storage. When special-type
			 packaging is used the instructions of the
			 manufacturer shall be followed closely as to application and methods of
			 closure.
(C) Caps or covers which
			 extend over the lip of the container shall be used on all cups or tubs
			 containing two pounds or less to protect the product from contamination during
			 subsequent handling.
(D) Liners and
			 wrappers. Supplies of parchment liners, wrappers, and other packaging material
			 shall be protected against dust, mold, and other possible contamination.
(1) Prior to use, parchment liners for bulk
			 butter packages shall be completely immersed in a boiling salt solution in a
			 suitable container constructed of stainless steel or other equally noncorrosive
			 material. The liners shall be maintained in the solution for not less than
			 thirty minutes. The solution should consist of at least fifteen pounds of salt
			 for every eighty-five pounds of water and shall be strengthened or changed as
			 frequently as necessary to keep the solution at full strength and in good
			 condition.
(2) Other liners, such
			 as polyethylene plastic, shall be treated or handled in a manner to prevent
			 contamination of the liner prior to filling.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-30 - Drying

Current through all regulations passed and filed through July 1, 2024
Each dryer should be operated at not more than the
				manufacturer's rated capacity for the highest quality dry product and
				 consistent with the most
				efficient operation. This does not preclude the remodeling or redesigning of
				dryers after installation or after properly engineering. The dry products shall
				be removed from the drying chamber continuously during the drying
				process.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-31 - Cooling dry products

Current through all regulations passed and filed through July 1, 2024
Prior to packaging and immediately following removal from the
				drying chamber, the dry product shall be cooled to a temperature not
				
								to
				exceed one hundred twenty degrees Fahrenheit.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-32 - Requirements for instant nonfat dry milk

Current through all regulations passed and filed through July 1, 2024
(A) All instant nonfat dry milk offered for
			 sale shall be sampled and tested by the director at least once each month for
			 the purpose of assuring that the product meets the requirements of paragraph
			 (B) of rule 901:11-2-32 of the Administrative Code. In addition the dry milk
			 plant shall have each sublot of approximately four-thousand pounds tested and
			 analyzed prior to being packaged or offered for sale. Product not meeting the
			 requirements of paragraph (B) of rule 901:11-2-32 of the Administrative Code
			 shall not be offered as extra grade.
(B) Requirements for extra grade instant
			 nonfat dry milk:
(1) The flavor and odor shall
			 be sweet, pleasing, and desirable but may possess
			 the following flavors to a slight degree: chalky, cooked, feed,
			 and flat;
(2) The physical appearance shall possess a
			 uniform white to light cream natural color; shall be reasonably free-flowing,
			 and shall be free from lumps except those that readily break up with very
			 slight pressure;
(3) The standard
			 plate count shall not exceed thirty thousand per gram;
(4) The coliform count shall not exceed ten
			 per gram;
(5) The milkfat shall not
			 exceed 1.25 per cent;
(6) The
			 moisture shall not exceed 4.5 per cent;
(7) Scorched particles shall not exceed
			 fifteen mg.;
(8) The solubility
			 index shall not exceed one mL.;
(9)
			 The titratable acidity shall not exceed 0.15 per cent;
(10) The dispersibility shall not be less
			 than eighty-five per cent by the modified Moats-Dabbah method; and
(11)
			 The direct microscopic clump count shall not exceed seventy-five million per
			 gram.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-33 - Coolers and freezers

Current through all regulations passed and filed through July 1, 2024
The coolers and freezers shall be equipped to maintain proper
				temperature and humidity conditions, which are
				consistent with good manufacturing practices for the applicable product,
				in order to protect the quality and condition of
				the products during storage or during tempering prior to further processing.
				Coolers and freezers shall be kept clean, orderly, free from insects, rodents,
				and have an atmosphere relatively free from mold,
				(not exceeding ten mold colonies per cubic foot of air) and shall be
				maintained in good repair. They shall be adequately lighted and proper
				circulation of air shall be maintained at all times. The floors, walls, and
				ceilings shall be of construction that permits thorough cleaning.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-34 - Starter room

Current through all regulations passed and filed through July 1, 2024
Starter rooms or areas shall be properly equipped and
				maintained for the propagation and handling of starter cultures. All necessary
				precautions shall be taken to prevent contamination of the starter cultures,
				room, equipment, and air within the starter room.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02,
				917.05
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-35 - Make room

Current through all regulations passed and filed through July 1, 2024
The room in which the cheese is manufactured shall be of
				adequate size and be provided with adequate
				ventilation. The vats shall be adequately spaced to permit movement
				around the vats and presses for proper cleaning and satisfactory working
				conditions.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-36 - General construction, repair, and installation

Current through all regulations passed and filed through July 1, 2024
All equipment and utensils necessary for the manufacture of
				cheese and related products shall meet the same general requirements as
				outlined in rule
				901:11-2-22
				of the Administrative Code. In addition, for certain other equipment the
				following requirements shall be met:
(A) Bulk starter vats shall be constructed of
			 stainless steel or equally corrosion-resistant metal and shall be in good
			 repair, equipped with tight-fitting lids, and
			 have adequate temperature controls such as valves, indicating and/or recording
			 thermometers. New vats shall be constructed in accordance with the applicable
			 3-A sanitary standards.
(B) Cheese
			 vats:
(1) The vats used for making cheese
			 shall be of metal construction with adequate jacket capacity for uniform
			 heating. The inner liner shall be constructed of at least sixteen gage
			 stainless steel or other equally corrosion-resistant metal,
			 
									including copper, properly pitched from side to center
			 and from rear to front for adequate drainage. The liner shall be smooth
									and free from
			 excessive dents or creases. The liner
									 shall extend over the edge of the outer
			 jacket. The outer jacket, when metal, shall be constructed of stainless steel
			 or other metal which can be kept clean and sanitary. The junction of the liner
			 and outer jackets shall be constructed to prevent milk or cheese from entering
			 the inner jacket.
(2) The vat shall
			 be equipped with a suitable sanitary outlet valve. Effective valves shall be
			 provided and properly maintained to control the application of heat to the
			 vat.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-37 - Whey disposal

Current through all regulations passed and filed through July 1, 2024
(A) Adequate sanitary facilities shall be
			 provided for the disposal of whey. Necessary precautions shall be taken to
			 minimize flies, insects, and development of objectionable odors.
(B) Whey or whey products intended for human
			 consumption shall at all times be handled in a sanitary manner in accordance
			 with the procedures listed in Chapter
			 901:11-2
			 of the Administrative Code as specified for handling milk and dairy
			 products.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007, 01/10/2013,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-38 - Operations and operating procedures

Current through all regulations passed and filed through July 1, 2024
(A) The natural cheese shall be cleaned free
			 of all nonedible portions including
			 paraffin
								, bandages, rind surface mold, unclean
			 areas, or any other part which is unwholesome or
			 unappetizing.
(B) Forming
			 containers either lined or unlined shall be assembled and stored in a sanitary
			 manner to prevent contamination. The handling of containers shall be done with
			 extreme care and in a sanitary manner. Preforming and assembling of pouch
			 liners and containers shall be kept to a minimum. The supply shall be rotated
			 to limit exposure to possible contamination prior to filling.
(C) Container filling.
(1) Hot fluid cheese from the cookers may be
			 held in hot wells or hoppers to assure a constant and even supply of processed
			 cheese to the filler or slice former.
(2) Filler valves shall effectively measure
			 the desired amount of product into the pouch or container in a sanitary manner
			 and shall cut off sharply without drip or drag of cheese across the
			 opening.
(3) An effective system
			 shall be used to maintain accurate and precise weight control.
(4) Damaged or unsatisfactory packages shall
			 be removed from production.
									
									Cheese may be salvaged into sanitary containers and added back to cookers.
(5) The filling of small containers with
			 product shall be done in a sanitary manner. The containers shall not
			 contaminate or detract from the quality of the product in any way.
(6) After filling, the container shall be
			 hermetically sealed. Bulk containers for unsterilized product shall be suitable
			 and adequate to protect the product in storage or transit.
(7) The bulk container (including bulk
			 tankers) shall be cleaned and sanitized before filling, and filled and closed
			 in a sanitary manner.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-39 - Plant records

Current through all regulations passed and filed through July 1, 2024
Adequate plant records shall be maintained of all required
				tests on all raw milk receipts. Such records shall be available for examination
				at all reasonable times by the director. The following
				 records  shall be maintained for examination at the
				plant or receiving station where performed:
(A) Rejections of raw milk
			 identifying the source and reason for
			 rejection
								shall be
			 retained
								 for two
			 months;
(B) Pasteurization recorder
			 charts
								shall be
			 retained
								 for six
			 months;
(C) CIP recorder
			 charts
								shall be
			 retained
								 for six
			 months;
(D) Production records
			 showing date, quantity, and type of product produced
								shall be retained
								 for twelve months; and
(E)
			 Milk receipt log or record showing weigher, sampler identity, route identity,
			 patron number, name of producer, milk temperature on receipt and milk
			 weight
								shall be
			 retained
								 for two
			 months.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-40 - Insect and rodent control program

Current through all regulations passed and filed through July 1, 2024
In addition to any commercial pest control service, a
				designated employee shall be made responsible for the performance of a
				regularly scheduled insect and rodent control program. Poisonous substances,
				insecticides, and rodenticides shall be properly labeledand 
				handled, stored, and used in such a manner that will not create a health
				hazard.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-41 - Clothing and shoe covers

Current through all regulations passed and filed through July 1, 2024
Clean clothing and shoe covers shall be
				provided exclusively for the purpose of cleaning the interior of the drier when
				it is necessary to enter the drier to perform the cleaning
				operation.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.02
Prior
				Effective Dates: 06/18/2001, 06/06/2005,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-42 - Labeling

Current through all regulations passed and filed through July 1, 2024
(A) All retail
			 packaged product shall be legibly labeled in accordance with the applicable
			 requirements of the  Federal Food
			 Drug and Cosmetic Act (2004), the Nutrition
			 Labeling and Education Act 
								(1990), regulations
			 developed there under, and with:
(1) The name
			 of the product;
(2) The net
			 weight;
(3) The name and address of
			 the packer, manufacturer, or distributor; and,
(4) Any other identification that may be
			 required by the director.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-43 - Personnel cleanliness

Current through all regulations passed and filed through July 1, 2024
All employees shall wash their hands before beginning work and
				upon returning to work after using toilet facilities, eating, smoking, or
				otherwise soiling their hands. Employees shall keep their hands clean and
				follow good hygienic practices while on duty. Expectorating or use of tobacco
				in any form shall be 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) shall be worn by all persons in receiving, testing,
				processing, manufacturing, packaging rooms, or by
				persons handling dairy products.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.11
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-44 - Personnel health

Current through all regulations passed and filed through July 1, 2024
No person afflicted with a communicable disease shall 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 shall work in any dairy processing rooms or in any capacity resulting
				in contact with milk or dairy products. Milk processors who have received
				reports, under this rule, from employees who have handled milk, dairy products
				or associated product contact surfaces shall immediately report these
				conditions to the director.
The director may require any or all of the measurers listed in
				section thirteen and section fourteen of the PMO.
Five Year Review (FYR) Dates:
				10/24/2017 and
				10/24/2022
Promulgated
				Under: 119.03
Statutory
				Authority: 917.02
Rule
				Amplifies: 917.18
Prior
				Effective Dates: 06/18/2001, 06/06/2005, 09/19/2007, 01/10/2013,
				02/21/2016
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-3 - Ohio Frozen Dessert Rules › Section 901:11-3-01 - Definitions

Current through all regulations passed and filed through July 1, 2024
As used in rules 901:11-3-01 to
				901:11-3-11 of the
				Administrative Code:
(A) "Critical
			 limit" means the maximum or minimum value to which a physical, biological or
			 chemical parameter must be held to prevent, eliminate or reduce to an
			 acceptable level the occurrence of a food safety hazard.
(B) "Critical control point" means a point,
			 step or procedure in food processing at which appropriate measures may be taken
			 to prevent, eliminate or reduce to acceptable levels a food safety
			 hazard.
(C) "Drug" means:
(1) Articles recognized in the official
			 United States pharmacopoeia, official homeopathic pharmacopoeia of the United
			 States, or official national formulary;
(2) Articles intended for use in the
			 diagnosis, cure, mitigation, treatment, or prevention of disease in man or
			 other animal;
(3) Articles
			 other than food intended to affect the structure or any function
			 of the body of man or other animals; and,
(4) Articles intended for use as a component
			 of any articles specified in paragraph (C)(1) , (C)(2), or (C)(3) of this rule,
			 but does not include devices or their components, parts, or accessories.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-3 - Ohio Frozen Dessert Rules › Section 901:11-3-02 - Standard of identity

Current through all regulations passed and filed through July 1, 2024
Frozen dessert means those articles of food denominated in 21
				C.F.R. 135 Subpart B (April 2014) and shall
				conform to the descriptions contained therein.
Effective: 2/21/2016
Five Year
				Review (FYR) Dates: 11/24/2015 and
				02/21/2021
Promulgated
				Under: 119.03
Statutory Authority: 917.02
Rule Amplifies:
				917.02
Prior Effective Dates: 09/20/2004;
				06/06/2005
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-3 - Ohio Frozen Dessert Rules › Section 901:11-3-03 - Frozen dessert labeling

Current through all regulations passed and filed through July 1, 2024
(A) When a frozen dessert is made from
			 
								the milk
			 of an animal other than a cow, the
			 animal species shall precede or follow the name
			 of the product on the label.
(B)
			 Retail packaged frozen desserts shall be legibly labeled in accordance with the
			 applicable requirements of the Federal Food Drug and Cosmetic Act (FFD&CA),
			 the Nutrition Labeling and Education Act (NLEA) of 1990, regulations developed
			 there under, and with:
(1) The name of the
			 product;
(2) The net
			 weight;
(3) The name and address of
			 the manufacturer or the federal information processing standards (FIPS) number;
			 and,
(4) Any other identification
			 that may be required by the director.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-3 - Ohio Frozen Dessert Rules › Section 901:11-3-04 - Chemical, bacteriological, and temperature standards

Current through all regulations passed and filed through July 1, 2024
(A) Raw milk or
			 milk products intended for use in the manufacturer of frozen desserts shall not
			 be accepted by the frozen dessert manufacturer unless the milk and milk
			 products meet the following standards at the time of delivery:
(1) Temperature. The milk and milk products
			 must be received at forty-five degrees Fahrenheit (seven degrees Celsius) or
			 less.
(2) Bacterial limits. The
			 milk and milk products shall not exceed three-hundred thousand parts per
			 milliliter. The test for bacterial limits shall be tested in conjunction with
			 the drug residue inhibitory substance test.
(3) Drugs. There shall be no positive results
			 on drug residue detection methods analyzed at an officially designated
			 laboratory using examinations in substantial compliance with the standard
			 methods and the official methods.
(4) These standards shall be maintained by
			 the frozen dessert manufacturer through pasteurization.
Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-3 - Ohio Frozen Dessert Rules › Section 901:11-3-05 - Pasteurization

Current through all regulations passed and filed through July 1, 2024
(A) Frozen desserts
			 shall be pasteurized by holding the mixture continuously at or above the
			 following temperatures for not less than the corresponding time:
Temperature
Time
155 degrees F (69 degrees C)
30 minutes
175 degrees F (80 degrees C)
25 seconds
180 degrees F (83 degrees C)
15 seconds
191 degrees F (89 degrees C)
1.0 second
194 degrees F (90 degrees C)
0.5 second
201 degrees F (94 degrees C)
0.1 second
204 degrees F (96 degrees C)
0.05 second
212 degrees F (100 degrees C)
0.01 second
The equipment used and the operation of the equipment shall
				comply with part II, section 7, item 16p of the
				PMO, as adopted in chapter 901:11-1
				of the Administrative Code.
(B) All milk and milk products, eggs, egg
			 products, cocoa, cocoa products, emulsifiers, stabilizers, vitamins, and liquid
			 sweeteners shall be added to the frozen dessert before it is pasteurized except
			 in cases where:
(1) The processor demonstrates to the
			 director's satisfaction that the addition of these ingredients prior to
			 pasteurization will negatively impact the ability to produce the product or the
			 quality of the product; and
(2) Records are maintained to the director's
			 satisfaction showing the science proving the ingredients which are added after
			 pasteurization are safe and suitable; and
(3) The ingredients are safely and sanitarily
			 added to the frozen dessert product.