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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements Applicable to the Processing and Manufacturing of Milk, Lowfat Milk, Skim Milk, Milk Products, Goat Milk, Goat Milk Products, Sheep Milk Products, Melloream and Frozen Desserts › Section 2.64 - Equipment installer permit

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Any person who commercially constructs,
					 reconstructs, or extensively renovates a milkhouse, milking barn, stable or
					 parlor in a dairy farm or who constructs or extensively renovates a transfer
					 station, receiving station or milk plant, and any person who commercially
					 installs or modifies milk handling equipment on dairy farms or in milk plants,
					 transfer stations or receiving stations shall file an application for a permit
					 upon a blank prepared under the direction of the commissioner and shall set
					 forth the information deemed necessary by the commissioner for the
					 administration of this Part. The commissioner may decline to grant a permit, or
					 may suspend or revoke a permit, upon due notice and opportunity for a hearing,
					 when he is satisfied by substantial evidence that the applicant or permit
					 holder does not have the qualifications to properly install equipment or has
					 not complied with the provisions of subdivision (b) of this section. A permit
					 holder shall inform the commissioner when any information set forth in his
					 application is no longer accurate.
(b) Every equipment installer shall submit
					 plans for the construction, reconstruction or extensive renovation of a
					 milkhouse, milking barn, stable or parlor in a dairy farm or for the
					 construction, reconstruction or extensive renovation of a transfer station,
					 receiving station, or milk plant, or for the installation or modification of
					 milk handling equipment on dairy farms or in milk plants, transfer stations or
					 receiving stations, in a form approved by the commissioner and shall set forth
					 and describe the equipment to be installed and the manner of installation. No
					 work shall be done unless the plans therefor are submitted to the commissioner
					 and the commissioner determines that the work to be done will not cause the
					 dairy farm, milk plant, transfer station or receiving station, as the case may
					 be, to be in noncompliance with the provisions of this Part. If the
					 commissioner approves plans, all work shall substantially conform to the
					 approved plans.
(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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements Applicable to the Processing and Manufacturing of Milk, Lowfat Milk, Skim Milk, Milk Products, Goat Milk, Goat Milk Products, Sheep Milk Products, Melloream and Frozen Desserts › Section 2.65 - Personnel health

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Any person who, by medical examination or supervisory observation, is shown to
					 have, or appears to have, an illness, open lesion, including boils, sores, or
					 infected wounds, or any other abnormal source of microbial contamination by
					 which there is a reasonable possibility of food, food-contact surfaces, or
					 food-packaging materials becoming contaminated, shall be excluded from any
					 operations until the condition is corrected, unless conditions such as open
					 lesions, boils, and infected wounds are adequately covered (e.g., by an
					 impermeable cover). Personnel must be instructed to report such health
					 conditions to their supervisors.
(b) No person affected with any disease in a
					 communicable form, or while a carrier of such disease, shall work at any dairy
					 farm or milk plant in any capacity which brings him into contact with the
					 production, handling, storage or transportation of milk, milk products,
					 containers, equipment and utensils; and no dairy farm or milk plant operator
					 shall employ in any such capacity any such person, or any person suspected of
					 having any disease in a communicable form, or of being a carrier of such
					 disease. Any producer or distributor of milk or milk products, upon whose dairy
					 farm, or in whose milk plant any communicable disease occurs, or who suspects
					 that any employee has contracted any disease in a communicable form, or has
					 become a carrier of such disease, shall notify the regulatory agency
					 immediately.
(c) When reasonable
					 cause exists to suspect the possibility of transmission of infection from any
					 person concerned with the handling of milk and/or milk products, the regulatory
					 agency is authorized to require any or all of the following measures:
(1) the immediate exclusion of that person
					 from milk handling;
(2) the
					 immediate exclusion of the milk supply concerned from distribution and use;
					 and
(3) adequate medical and
					 bacteriological examination of the person, of his associates, and of his and
					 their body discharges.
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 › Section 3.1 - Application

Current through Register Vol. 46, No. 28, July 10, 2024
The requirements of this Part shall apply to all condensed
					 milk, dry milk products, condensed whey and dry whey products for use in
					 preparation of grade A milk products pursuant to Part 2 of this
					 Subchapter.
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 › Section 3.3 - Permit required

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  Each person who operates a plant where milk or whey is condensed, or a plant
				  where milk or whey is dried, where such products are to be used in preparation
				  of grade A milk products pursuant to Part 2 of this Subchapter shall hold a
				  valid permit issued pursuant to this Part by the commissioner. Each such person
				  shall designate a processing plant supervisor (PPS), as set forth in
				  subdivision (b) of this section. No person shall bring into, send into or
				  receive into the State of New York for sale, or to sell or offer for sale
				  therein, or have in storage any milk or skim milk or milk products which are to
				  be used in the production, processing or distribution of grade A condensed
				  milk, dry milk products, condensed whey or dry whey products without first
				  obtaining a permit to ship milk into the State pursuant to section
				  2.3(b) 
				  of this Subchapter.
(1) A permit may not be
				  denied, suspended or revoked unless the commissioner finds by substantial
				  evidence, after due notice and opportunity for a hearing, that the permit
				  holder has caused an act injurious to the public health, or the permit holder
				  has violated any of the provisions of the Part or has interfered with the
				  department in its administration of this Part; provided, that a permit may be
				  suspended without a hearing in a case in which the milk or milk product creates
				  or appears to create an imminent hazard to the public health, or in a case in
				  which the permit holder has willfully refused to permit an authorized
				  inspection.
(2) A person whose
				  permit has been suspended may have his permit reinstated after corrective
				  action has been taken by the permittee and it appears to the commissioner that
				  the cause of the problem no longer exists.
(3) Upon request of the department, a permit
				  holder shall allow access to department personnel and/or certified milk
				  inspectors, as appropriate, to all parts of his establishment or facilities as
				  is necessary for such persons to determine compliance with this Part or to make
				  an official investigation. In addition, a permit holder shall make available to
				  such personnel all records which are required to be kept by 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 3 - Requirements For The Production, Processing And Distribution Of Grade A Condensed Milk, Dry Milk Products, Condensed Whey And Dry Whey Products › Section 3.4 - Labeling

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A permit holder
				  shall label all containers and packages of condensed milk, dry milk products,
				  condensed whey and dry whey products in accordance with the requirements of
				  Parts 17 and 38 of this Chapter, and shall conspicuously and permanently label
				  or mark all said containers and packages with:
(1) the name of the contents as given in the
				  definitions of this Part, if used, and the common name of the
				  ingredients;
(2) the words Grade
				  A;
(3) the identity of the plant in
				  which the product was manufactured or processed, by either name and address or
				  permit number, and identity of the regulatory agency issuing such permit; and
				  in the latter case, the name and address of the distributor shall be shown by a
				  statement such as "Distributed by. . . ."; and
(4) a code or lot number identifying the
				  contents with a specific date, run or batch of the product, and the quantity of
				  the contents of the container.
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 › Section 3.5 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 › Section 3.7 - Quality standards for milk, milk products, condensed and dry milk products and whey

Current through Register Vol. 46, No. 28, July 10, 2024
Product
Standards
Grade A raw milk for pasteurization
Temperature .......
Cooled to 45°F (7°C) or less within two hours
								after milking; provided that the blend temperature following subsequent
								milkings does not exceed 50°F (10°C).
Bacterial limits .......
Not to exceed 300,000 per milliliter as commingled
								milk prior to pasteurization.
Inhibitory substances .......
No detectable zone by a method acceptable to the
								commissioner.
Grade A pasteurized condensed milk
Temperature .......
Cooled to 45°F (7°C) or less and maintained
								thereat, unless drying is commenced immediately after condensing.
Bacterial limits .......
Not to exceed 30,000 per gram.
Coliform limit .......
Not to exceed 10 per gram.
Inhibitory substances .......
No detectable zone by a method acceptable to the
								commissioner.
Phosphatase .......
Less than 1 microgram per milliliter by Scharer Rapid
								Method or equivalent.
Grade A nonfat dry milk
Not more than:
Butterfat .......
1.25%
Moisture .......
4.00%
Titratable acidity .......
0.15%
Solubility index .......
1.25 milliliters
Bacterial estimate .......
30,000 per gram
Coliform .......
10 per gram
Scorched particles disc B .......
15.0 per gram
Inhibitory substances .......
No detectable zone by a method acceptable to the
								commissioner.
Grade A whey for condensing
Temperature .......
Maintained at a temperature of 45°F (7°C) or
								less, or 145°F (63°C) or greater.
Inhibitory substances .......
No detectable zone by a method acceptable to the
								commissioner.
Grade A pasteurized condensed whey
Temperature .......
Cooled to 45°F (7°C) or less during
								crystallization, within 18 hours of condensing.
Bacterial limit .......
Not to exceed 30,000 per gram.
Coliform limit .......
Not to exceed 10 per gram.
Inhibitory substances .......
No detectable zone by a method acceptable to the
								commissioner.
Phosphatase .......
Less than 1 microgram per milliliter by Scharer Rapid
								Method or equivalent.
Grade A dry whey
Bacterial limit .......
Not to exceed 30,000 per gram.
Coliform limit .......
Not to exceed 10 per gram.
Inhibitory substances .......
No detectable zone by a method acceptable to 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 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 3.8 - Facilities for cleaning and sanitizing milk trucks

Current through Register Vol. 46, No. 28, July 10, 2024
Facilities for cleaning and sanitizing milk tank trucks
						shall comply with the following sections of this Part:
3.9 (Item 1p) 3.19 (Item 11p)
3.12 (Item 4p) 3.20 (Item 12p)
3.14 (Item 6p) 3.22 (Item 14p)
3.15 (Item 7p) 3.23 (Item 15p)
3.16 (Item 8p) 3.28 (Item 17p)
3.17 (Item 9p) 3.30 (Item 19p)
3.18 (Item 10p)
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 3.9 - Floors-construction-item 1p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The floors
					 of all rooms in which milk, milk products, whey, and condensed and dry milk
					 products are processed, handled, packaged or stored or in which containers or
					 utensils are washed, are constructed of good quality concrete, or equally
					 impervious tile or brick laid closely with impervious joints, or other material
					 which is the equivalent of good quality concrete. The floors of storage rooms
					 for dry ingredients and/or packaging material may be constructed of tightly
					 joined wood.
(b) The floor surface
					 is smooth and sloped, so that there are no pools of standing water after
					 flushing; and the joints between the floor and the walls are
					 impervious.
(c) The floors are
					 provided with trapped drains. Cold-storage rooms used for storing milk, milk
					 products and whey need not be provided with floor drains when the floors are
					 sloped to drain to one or more exits. Storage rooms for dry ingredients, dry
					 packaged products and/or packaging materials need not be provided with
					 drains.
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 3.10 - Walls and ceilings-construction-item 2p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Walls and ceilings are finished with
					 smooth, washable, light-colored painted wood, tile, smooth-surface concrete,
					 cement plaster, brick or other equivalent materials with washable,
					 light-colored surfaces.
(b) Walls,
					 partitions, windows, and ceilings are kept in good repair and refinished as
					 often as the finish wears off or becomes discolored.
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 3.11 - Doors and windows-item 3p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All openings to the outer air are
					 effectively protected by:
(1)
					 screening;
(2) effective electric
					 screen panels;
(3) fans or air
					 curtains which provide sufficient air velocity so as to prevent the entrance of
					 flies;
(4) properly constructed
					 flaps where it is impractical to use self-closing doors or air curtains;
					 or
(5) any effective combination of
					 paragraphs (1), (2), (3) or (4) of this subdivision, or by any other method
					 which prevents the entrance of flies.
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 3.12 - Lighting and ventilation-item 4p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Adequate light sources are provided
					 (natural, artificial or a combination of both) which furnish at least 20
					 foot-candles of light in all working areas. This shall apply to all rooms where
					 milk, milk products, whey, and condensed and dry milk products are handled,
					 processed, stored, packaged or where utensils, containers and/or equipment are
					 washed. Dry-storage and cold-storage rooms shall be provided with at least 5
					 foot-candles of light.
(b)
					 Ventilation in all rooms is sufficient to keep them reasonably free of odors
					 and excessive condensation on equipment, walls and ceilings.
(c) Pressurized ventilating systems, if used,
					 have a filtered air intake.
(d)
					 Ventilating systems in packaging rooms, where used, are separate systems and,
					 where possible, have the ducts installed in a vertical position.
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 3.13 - Separate rooms-item 5p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Pasteurizing, processing, cooling and
					 condensing are conducted in a single room(s), but not in the same room(s) used
					 for the cleaning of milk cans and portable storage bins or the unloading and/or
					 cleaning and sanitization of milk tank trucks.
(b) All bulk milk or whey storage tanks are
					 vented into a room used for pasteurization, processing or cooling operations,
					 or into a storage tank gallery room; provided that vents located elsewhere,
					 which are adequately equipped with air filters so as to preclude the
					 contamination of the milk or whey, shall be considered satisfactory.
(c) Solid doors installed in required
					 partitions are self-closing.
(d)
					 Facilities for the cleaning and sanitizing of milk tank trucks are properly
					 equipped for manual and/or mechanical operations. When such facilities are not
					 provided on the plant premises, these operations shall be performed at a
					 receiving station, transfer station or separate tank-washing
					 installation.
(e) All rooms in
					 which milk, milk products, whey, condensed or dry milk products are handled,
					 processed or stored, or in which containers, utensils and equipment are washed
					 or stored, do not open directly into any stable or any room used for domestic
					 purposes.
(f) All rooms shall be of
					 sufficient size for their intended purposes.
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 3.14 - Toilet-sewage disposal facilities-item 6p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Suitable toilet facilities shall be
					 provided.
(b) Toilet rooms do not
					 open directly into any room in which milk, milk products, whey, or condensed
					 and dry milk products are processed or dried.
(c) Toilet rooms are completely enclosed and
					 have tightfitting self-closing doors.
(d) Dressing rooms, toilet rooms and fixtures
					 are kept in a clean condition, in good repair, and are well ventilated and well
					 lighted.
(e) Toilet tissue and
					 easily cleanable covered waste receptacles are provided in toilet
					 rooms.
(f) All plumbing is
					 installed to meet the applicable provisions of the State or local plumbing
					 code.
(g) Sewage and other liquid
					 wastes are disposed of in a sanitary manner.
(h) Non-water-carried sewage disposal
					 facilities are not used.
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 3.15 - Water supply-item 7p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Water for
					 milk plant purposes is from an adequate supply, properly located, protected and
					 operated. It shall be easily accessible and of a safe, sanitary
					 quality.
(b) The water supply is
					 approved as safe by the State water control authority and in the case of
					 individual water systems, it shall contain an MPN (most probable number of
					 coliform organisms) of less than 2.2/100 milliliters by the multiple tube
					 fermentation technique or less than 1/100 milliliter by the membrane filter
					 technique.
(c) There is no
					 cross-connection between the safe water supply and any unsafe or questionable
					 water supply, or any source of pollution through which the safe water supply
					 might become contaminated. A connection between the water supply piping and a
					 make-up tank (such as for cooling or condensing), unless protected by an air
					 gap or effective backflow preventor, constitutes a violation of this
					 requirement.
(d) Condensing water
					 for milk evaporators, and water used to produce vacuum and/or to condense
					 vapors in vacuum heat processing equipment, is from a source complying with
					 subdivision (b) of this section, provided that, when approved by the
					 commissioner, water from sources not complying with subdivision (b) may be used
					 when the evaporator or vacuum heat equipment is constructed and operated to
					 preclude contamination of such equipment or its contents by condensing water or
					 by water used to produce vacuum. Means of preventing such contamination are:
(1) use of a surface-type condenser in which
					 the condensing water is physically separated from the vapors and condensate;
					 or
(2) use of reliable safeguards
					 to prevent the overflow of condensing water from the condenser into the
					 evaporator. Such safeguards include a barometric leg extending at least 35 feet
					 vertically from the invert of the outgoing condensing waterline to the free
					 level at which the leg discharges, or a safety shutoff valve, located on the
					 water feed line to the condenser, automatically actuated by a control which
					 will shut off the inflowing water when the water level rises above a
					 predetermined point in the condenser. This valve may be actuated by water, air
					 or electricity, and shall be designed so that failure of the primary motivating
					 power will automatically stop the flow of water into the condenser.
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 3.16 - Hand-wasing facilities-item 8p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Convenient hand-washing faciities are
					 provided, including hot and cold and/or warm running water, soap, and
					 individual sanitary towels or other approved hand-drying devices.
(b) Hand-washing facilities are convenient to
					 all toilets and to all rooms in which milk plant operations are
					 conducted.
(c) Hand-washing
					 facilities are kept in a clean condition and in good repair.
(d) Steam-water mixing valves and vats for
					 washing bottles, cans and similar equipment are not used as hand-washing
					 facilities.
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 3.17 - Plant cleanliness-item 9p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Only equipment directly related to
					 processing operations or the handling of containers, utensils and equipment is
					 permitted in the pasteurizing, processing, cooling, packaging, and bulk milk or
					 whey storage rooms.
(b) All piping,
					 floors, walls, ceilings, fans, shelves, tables and the non-product-contact
					 surfaces of other facilities and equipment are clean and free of
					 dust.
(c) No trash, solid waste or
					 waste dry products are stored within the plant, except in covered
					 containers.
(d) All rooms in which
					 milk, milk products, whey, and condensed and dry milk products are handled,
					 processed or stored, and/or in which containers, utensils or equipment are
					 washed or stored, are kept clean, neat, and free of evidence of insects and
					 rodents.
(e) Excessive product dust
					 shall be kept under effective control by the use of exhaust and collective
					 systems designed for in-plant dust control. Tailings and materials collected
					 from exhaust collective systems shall not be used for human
					 consumption.
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 3.18 - Sanitary piping-Item 10p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All sanitary piping, fittings and
					 connections which are exposed to milk, milk products, whey, condensed milk
					 products or condensed whey, or from which liquids may drip, drain or be drawn
					 into products, consist of smooth, impervious, corrosion-resistant, nontoxic,
					 easily cleanable material.
(b) All
					 sanitary piping, connections and fittings consist of:
(1) stainless steel of the AISI (American
					 Iron and Steel Institute) 300 series;
(2) equally corrosion-resistant metal which
					 is nontoxic and nonabsorbent; or
(3) heat-resistant glass, provided that
					 plastic or rubber and rubberlike materials-which are relatively inert,
					 resistant to scratching, scoring, decomposition, crazing, chipping and
					 distortion under normal use conditions; which are nontoxic, fat-resistant,
					 relatively nonabsorbent; which do not impart flavor or odor to the products;
					 and which maintain their original properties under repeated use conditions-may
					 be used for gaskets, sealing applications, and for short flexible takedown
					 jumpers or connections where flexibility is required for essential or
					 functional reasons.
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 3.19 - Construction and repair of containers and equipment-item 11p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All multiuse containers and equipment
					 with which milk, milk products, whey, and condensed and dry milk products come
					 into contact shall be of smooth, impervious, corrosion-resistant and nontoxic
					 material.
(b) All milk, milk
					 products, whey, and condensed and dry milk product-contact surfaces of multiuse
					 containers and equipment shall consist of:
(1) stainless steel of the AISI (American
					 Iron and Steel Institute) 300 series;
(2) equally corrosion-resistant metal which
					 is nontoxic and nonabsorbent;
(3)
					 heat-resistant glass; or
(4)
					 plastic or rubber and rubberlike materials which are relatively inert,
					 resistant to scratching, scoring, decomposition, crazing, chipping and
					 distortion under normal use conditions, which are nontoxic, fat-resistant,
					 relatively nonabsorbent, and do not impart flavor or odor to the product, and
					 which maintain their original properties under repeated use
					 conditions.
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 3.20 - Cleaning and sanitizing of containers and equipment-item 12p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All multiuse
					 containers and utensils shall be thoroughly cleaned after each use, and all
					 equipment shall be thoroughly cleaned at least once each day when used,
					 provided that, storage tanks shall be cleaned when emptied and shall be emptied
					 at last once every 72 hours. Storage tanks which are used to store raw milk or
					 whey longer than 24 hours and silo tanks used for the storage of raw milk or
					 whey, and which are installed after the adoption of this Part, shall be
					 equipped with a temperature-recording device complying with the specifications
					 of Appendix 9 of this Title.
(b)
					 Drying equipment, cloth-collector systems, packaging equipment, and multiuse
					 dry milk products and dry whey storage containers, shall be cleaned at
					 intervals and by methods recommended by the manufacturer and approved by the
					 regulatory agency.
Note: Appendix 11 of this Title contains additional
						information on dry cleaning of drying equipment, packaging equipment, and dry
						milk product and dry whey storage containers.
(c) Storage bins used to transport dry
					 products shall be drycleaned after each usage, and washed and sanitized at
					 regular intervals.
(d) Pipelines
					 and equipment designed for mechanical cleaning shall meet the following
					 requirements:
(1) An effective cleaning and
					 sanitizing regimen for each separate cleaning circuit shall be established and
					 utilized.
(2) A
					 temperature-recording device, complying with the specifications in Appendix 9
					 of this Title, shall be installed in the return-solution line to record the
					 temperature and time during which the line or equipment is exposed to cleaning
					 and sanitizing.
(3)
					 Temperature-recording charts shall be identified, dated, and retained for three
					 months.
(4) During each official
					 inspection, the regulatory agency shall examine and initial
					 temperature-recording charts.
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 3.21 - Storage of cleaned containers and equipment-item 13p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All multiuse containers, equipment and
					 utensils, after cleaning, shall be drained dry and protected from
					 contamination.
(b) All cans and
					 other multiuse containers and equipment shall be transported and stored in
					 clean crates or on racks in a clean place and shall be protected from splash,
					 flies and dust. (For protection against overhead leakage and condensation, see
					 section
					 3.23 
					 of this Part [Item 15p].) Such containers as can practicably be inverted shall
					 be stored in an inverted position. Storage racks shall be constructed of metal
					 which is protected against rusting.
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 3.22 - Storage of single-service containers, utensils and materials-item14p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Parchment
					 paper, containers, gaskets, liners, bags and other single-service articles used
					 in contact with milk, milk products, whey, and condensed and dry milk products
					 shall be purchased and stored in sanitary wrappings or cartons, kept in a
					 clean, dry place until used, and shall be handled in a sanitary
					 manner.
(b) Paperboard shipping
					 containers used to enclose plastic bags or unfilled containers shall be used
					 only once unless other methods are employed to protect the containers from
					 contamination.
(c) Cartons or boxes
					 from which contents have been partially removed shall be kept closed.
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 3.24 - Pasteurization-item 16p

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Pasteurization shall be performed as defined in section
					 3.2(k) 
					 of this Part.
(b) Every particle of
					 milk, milk products or whey shall be heated to at least 161° F (72° C)
					 and held continuously at or above this temperature for at least 15 seconds in
					 equipment which is properly operated and approved by the regulatory agency;
					 provided, that milk products which have a higher milk fat content than milk or
					 contain added sweeteners, and condensed milk and condensed milk products, shall
					 be heated to at least 166° F (75° C) and held continuously at or above
					 this temperature for at least 15 seconds; provided further, that nothing shall
					 be construed as barring any other pasteurization process which has been
					 recognized by the Food and Drug Administration to be equally efficient and
					 which is approved by the regulatory agency.
(c) All milk products and whey shall be
					 pasteurized prior to entrance of that product into the evaporator or condensing
					 equipment. Pasteurization shall be performed in the plant where the evaporation
					 or condensing is conducted.
(d) All
					 condensed milk transported to a drying plant shall be repasteurized at the
					 plant where it is dried.
(e) If
					 condensed whey contains at least 40 percent total solids and has been partially
					 crystallized by cooling, it may be transported to a separate drying plant for
					 drying without repasteurization, provided that:
(1) the condensed, partially crystallized
					 whey is cooled and maintained at 45° F (7° C) or less;
(2) milk transport tanks used to transport
					 the condensed, partially crystallized whey shall be washed and sanitized
					 immediately prior to filling and shall be sealed immediately after filling
					 until unloading; and
(3) separate
					 unloading pumps and pipelines shall be provided and used only for the unloading
					 of the condensed, partially crystallized whey. Such pumps and pipelines shall
					 be cleaned and sanitized as a separate cleaning circuit.
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 3.26 - Pasteurizers employing product-to-product regenerative heating-item 16p(b)

Current through Register Vol. 46, No. 28, July 10, 2024
Pasteurizers employing product-to-product regenerative
						heating with both sides closed to the atmosphere shall comply with the
						following:
(a) Regenerators shall be
					 constructed, installed and operated so that at all times the pasteurized
					 product in the regenerator will automatically be under greater pressure than
					 the raw product in the regenerator.
(b) The pasteurized product, between its
					 outlet from the regenerator and the nearest point downstream open to the
					 atmosphere, shall rise to a vertical elevation of 12 inches above the highest
					 raw product level downstream from the constant-level tank, and shall be open to
					 the atmosphere at this or a higher elevation.
(c) The overflow of the top rim of the
					 constant-level raw product tank shall always be lower than the lowest product
					 level in the regenerator.
(d) No
					 pump or flow-promoting device which can affect the proper pressure
					 relationships within the regenerator shall be located between the pasteurized
					 product outlet from the regenerator and the nearest downstream point open to
					 the atmosphere.
(e) No pump shall
					 be located between the raw product inlet to the regenerator and the raw product
					 supply tank unless it is designed and installed to operate ony when the product
					 is flowing through the pasteurized product side of the regenerator and the
					 pressure of the pasteurized product is higher than the maximum pressure
					 produced by the pump. This may be accomplished by wiring the booster pump so
					 that it cannot operate unless:
(1) the
					 metering pump is in operation;
(2)
					 the flow-diversion device is in forward-flow position; and
(3) the pasteurized product pressure exceeds,
					 by at least 1 psi, the maximum pressure developed by the booster pump.
Pressure gauges shall be installed at the raw product
						inlet to the regenerator and at the pasteurized product outlet of the
						regenerator or the outlet of the cooler. The accuracy of required pressure
						gauges shall be checked by the regulatory agency upon installation, quarterly
						thereafter, and following any repair or adjustment.
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 3.27 - Temperature recording charts, equipment tests and examinations-item 16p(c)

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Temperature
					 recording charts. All temperature recording charts shall be preserved for a
					 period of three months. The use of such charts shall not exceed the time limit
					 for which they are designed. The following information shall be entered on the
					 charts:
(1) date;
(2) number or location of recorder when more
					 than one is used;
(3) reading of
					 indicating thermometer within the holding period at a given time or reference
					 point as indicated on the chart (section
					 3.25 
					 of this Part [Item 16p(A)]);
(4)
					 quarterly, the initials of the regulatory agency opposite the required readings
					 of the indicating thermometer;
(5)
					 quarterly, the time accuracy of the recorder, as determined by the regulatory
					 agency (Appendix 10, Test 3);
(6)
					 amount and name of pasteurized product represented by each batch or run on the
					 chart;
(7) record of unusual
					 occurrences;
(8) signature or
					 initials of operator;
(9) name of
					 plant;
(10) a record of the time
					 during which the flow-diversion device is in the forward-flow position;
					 and
(11) the cut-in and cut-out
					 product temperatures recorded daily by the operator at the beginning of the
					 run, and initialed quarterly by the regulatory agency (section
					 3.25 
					 of this Part [Item 16p(A)]).
Note: The recorded temperature shown on the controller
						chart shall be used to determine that the required temperature for products
						containing sweeteners has been achieved.
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 3.29 - Packaging and container filling-item 18p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The filling of condensed and dry milk
					 product containers shall be by mechanical equipment. The term mechanical
					 equipment shall not be interpreted to exclude manually operated mechanical
					 equipment.
(b) All pipes,
					 connections and similar appurtenances shall comply with sections
					 3.18 and
					 3.19 
					 of this Part (Items 10p and 11p).
(c) Filling devices shall be constructed so
					 as to prevent contamination of the product. Covers of filling devices, if used,
					 shall be in place during operation.
(d) Packaged dry milk products and dry whey
					 shall be stored and arranged so as to be easily accessible for inspection and
					 to permit cleaning of the storage room.
(e) All condensed and dry milk product
					 containers shall be filled in a sanitary manner by methods which:
(1) protect the product from airborn
					 contamination;
(2) prevent manual
					 contact with product-contact surfaces; and
(3) minimize manual contact with the
					 product.
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 3.30 - Container closure, sealing and storage-item 19p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Dry milk product containers and dry whey
					 containers shall be closed and sealed in a sanitary manner by mechanical
					 closing and sealing equipment. The term mechanical closing and sealing
					 equipment shall not exclude manually operated mechanical equipment.
(b) All mechanical closing mechanisms and all
					 sealing mechanisms shall be designed to minimize the need for adjustment during
					 operation.
(c) Condensed milk
					 product containers and condensed whey containers shall be closed and sealed in
					 a sanitary manner to prevent product contamination.
(d) All products shall be stored in a
					 sanitary manner.