Ohio Administrative Code › Title 901:11 - Dairy › Chapter 901:11-2 - Ohio Manufacture Milk Rules › Section 901:11-2-29 - Storage of finished products

Current through all regulations passed and filed through July 1, 2024
(A) All fluid processed product for bulk
			 shipment shall  be stored and
			 maintained at a temperature of fifty degrees Fahrenheit. This does not preclude
			 holding milk or whey at higher temperatures for a period of time, where
			 applicable to particular manufacturing or processing practices.
(B) Storage rooms for the dry storage of
			 product shall be adequate in size, clean, orderly, free from rodents, insects,
			  have an atmosphere relatively free from
			 mold (not exceeding ten mold colonies per cubic foot of air) and maintained in
			 good repair. Storage rooms shall be provided with natural or artificial light,
			 well distributed with at least five foot-candles of light and have sufficient
			 air space and air circulation to prevent condensation and excessive odors. The
			 ceilings, walls, beams, and floors shall be free from structural defects and
			 inaccessible areas which may harbor insects. The dry storage of product shall
			 be stored an adequate distance from the wall in aisles, rows, or sections and
			 lots, in such a manner as to be orderly and easily accessible for inspection.
			 Care shall be taken in the storage of any non-dairy products in the same room,
			 in order to prevent contamination or damage to the dairy product from mold,
			 odors, vermin or insects. Control of humidity and temperature shall be
			 maintained at all times, consistent with good manufacturing practices, to
			 prevent conditions detrimental to the product and container.
(C) Refrigerated storage of finished product
			 shall be placed on shelves, dunnage, or pallets and properly identified. All
			 products shall be kept under refrigeration at temperatures of forty degrees
			 Fahrenheit or lower after packaging and until ready for distribution or
			 shipment except products that are cured. After curing, the products shall be
			 kept refrigerated as stated above. The product shall not be exposed to any
			 substance from which it might absorb any odors or be contaminated by drippage
			 or condensation.
(D) Plastic cream
			 or frozen cream intended for storage shall be placed in quick freezer rooms
			 immediately after packaging, for rapid and complete freezing within twenty-four
			 hours. The packages shall be stacked or spaced in such a manner that air can
			 freely circulate between and around the packages. The rooms shall be maintained
			 at minus ten degrees Fahrenheit or lower and shall be equipped with
			 high-velocity air circulation for rapid freezing. After the products have been
			 completely frozen, they may be transferred to a freezer storage room for
			 further storage.
(E) The freezer
			 storage room shall be maintained at a temperature of zero degree Fahrenheit or
			 lower. Adequate air circulation is desirable.
(F) Surge tanks or balance tanks if used
			 between the evaporators and the dryer shall be used to hold only the minimum
			 amount of condensed product necessary for a uniform flow to the dryers. Such
			 tanks holding product at temperatures below one hundred fifty degrees
			 Fahrenheit shall be completely emptied and washed after each four hours of
			 operation or less. Alternate tanks shall be provided to permit continuous
			 operation during washing of tanks.
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