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 2.40 - Cleaning and sanitizing of containers and equipment-item 12p

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
(1) All food-contact surfaces, including
					 utensils and food-contact surfaces of equipment, shall be cleaned as frequently
					 as necessary to protect against allergen cross-contact and against
					 contamination of food. All multiuse containers and utensils shall be thoroughly
					 cleaned after each use, and all equipment shall be thoroughly cleaned at least
					 once each day used; provided, that storage tanks shall be cleaned when emptied
					 and shall be emptied at least every 72 hours, except that in the case of milk
					 plants at which frozen desserts or storable milk products are manufactured,
					 such tanks shall be emptied at least every 96 hours. Storage tanks which are
					 used to store raw milk longer than 24 hours and silo tanks used for the storage
					 of raw milk shall be equipped with a seven-day temperature recording device
					 complying with the specifications of Appendix 3 of this Title.
(2) Whenever a milk tank truck has been
					 cleaned and sanitized, as required by the commissioner, it shall bear a tag or
					 a record shall be made showing the date, time, place and signature of the
					 employee or contract operator doing the work, unless the truck delivers to only
					 one receiving unit where responsibility for cleaning and sanitizing can be
					 definitely established without tagging. The tag is to be removed at the first
					 stop on the route and kept on file for the commissioner.
(3) All utensils and equipment shall be
					 cleaned and sanitized in a manner that protects against allergen cross-contact
					 and against contamination of food, food-contact surfaces, and food-packaging
					 materials.
(4) Food-contact
					 surfaces used in the manufacturing/processing, packing, or holding low-moisture
					 food shall be in a clean, dry, sanitary condition before use. When the surfaces
					 are wet-cleaned, they shall be sanitized and thoroughly dried before subsequent
					 use.
(5) In wet processing, when
					 cleaning is necessary to protect against allergen cross-contact or the
					 introduction of microorganisms into food, all food-contact surfaces shall be
					 cleaned and sanitized before use and after any interruption during which the
					 food-contact surfaces may have become contaminated. Where equipment and
					 utensils are used in a continuous production operation, the utensils and
					 food-contact surfaces of the equipment must be cleaned and sanitized as
					 necessary.
(6) Cleaning compounds
					 and sanitizing agents used in cleaning and sanitizing procedures shall be both
					 free from undesirable microorganisms and safe and adequate under the conditions
					 of use. Compliance with this requirement shall be verified by any effective
					 means, including purchase of these substances under a letter of guarantee or
					 certification or examination of these substances for
					 contamination.