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 2.32 - Lighting and ventilation-item 4p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Adequate lighting in hand-washing areas,
					 dressing and locker rooms, toilet rooms, and all areas where food is
					 manufactured, processed, packed, or held, and where equipment or utensils are
					 cleaned, shall be provided.
(b)
					 Adequate ventilation or control equipment to minimize dust, odors, and vapors
					 (including steam and noxious fumes) in areas where they may cause allergen
					 cross-contact or contaminate food shall be provided; fans and other air-blowing
					 equipment shall be provided, located, and operated in a manner that minimizes
					 the potential for allergen cross-contact and for contaminating food,
					 food-packaging materials, and food-contact surfaces.
(c) Ventilation in all rooms is sufficient to
					 keep them reasonably free of odors and excessive condensation on equipment,
					 walls and ceilings.
(d) Pressurized
					 ventilating systems, if used, have a filtered air intake.
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 2.33 - Separate rooms-item 5p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Pasteurizing, processing, cooling and
					 packaging are conducted in a single room(s), but not in the same room(s) used
					 for the cleaning of milk cans, bottles and cases, or the unloading and/or
					 cleaning and sanitizing of milk tank trucks; provided, that in a receiving
					 station, cooling may be done in the room(s) where milk tank trucks are unloaded
					 and/or cleaned and sanitized.
(b)
					 All bulk milk storage tanks are vented into a room used for pasteurization,
					 processing, cooling or packaging 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, 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) Rooms in which milk or milk products are
					 handled, processed or stored, or in which milk containers, utensils and
					 equipment are washed or stored, do not open directly into any stable or any
					 room used for domestic purposes.
(f) The milk plant must be suitable in size,
					 construction, and design to facilitate maintenance and sanitary operations for
					 food-production purposes (i.e., manufacturing, processing, packing, and
					 holding). The milk plant must:
(1) Provide
					 adequate space for placement of equipment and storage of materials as is
					 necessary for maintenance, sanitary operations, and the production of safe
					 food.
(2) Permit the taking of
					 adequate precautions to reduce the potential for allergen cross-contact and for
					 contamination of food, food-contact surfaces, or food-packaging materials with
					 microorganisms, chemicals, filth, and other extraneous material. The potential
					 for allergen cross-contact and for contamination shall be reduced by adequate
					 food safety controls and operating practices or effective design, including the
					 separation of operations in which allergen cross-contact and contamination are
					 likely to occur, by one or more of the following means: location, time,
					 partition, air flow systems, dust control systems, enclosed systems, or other
					 effective means.
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 2.34 - Toilet-sewage disposal facilities-item 6p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Each milk plant must provide employees
					 with adequate, readily accessible toilet facilities. Toilet facilities shall be
					 kept clean and shall not be a potential source of contamination of food,
					 food-contact surfaces, or food-packaging materials.
(b) Toilet rooms do not open directly into
					 any room in which milk and/or milk products are processed.
(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 shall be
					 installed to meet the applicable provisions of the State or local plumbing
					 code. Plumbing shall be of adequate size and design and adequately installed
					 and maintained to ensure that there is not backflow from, or cross-connection
					 between, piping systems that discharge waste water or sewage and piping systems
					 that carry water for food or food manufacturing.
(g) Sewage and other liquid wastes shall be
					 disposed of in a sanitary manner. Plumbing shall be of adequate size and design
					 and adequately installed and maintained to properly convey sewage and liquid
					 disposable waste from the milk plant. Sewage must be disposed of into an
					 adequate sewerage system or disposed of through other adequate means.
(h) Non-water-carried sewage disposal
					 facilities are not used.
(i) A
					 durable, legible sign is conspicuously posted in each toilet and dressing room,
					 directing employees to wash their hands before returning to work.
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 2.35 - Water supply-item 7p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Water for
					 milk plant purposes shall be adequate for the operations intended and from an
					 adequate supply, properly located, protected and operated. Any water that
					 contacts food, food-contact surfaces, or food-packaging materials shall be
					 easily accessible and of a safe and sanitary quality, and shall not cause
					 allergen cross-contact or increase the level of contamination of the food.
					 Running water at a suitable temperature, and under pressure as needed, shall be
					 provided in all areas where required for the processing of food, for the
					 cleaning of equipment, utensils, and food-packaging materials, or for employee
					 sanitary facilities.
(1) When ice is used in
					 contact with food, it must be made from water that is safe and of adequate
					 sanitary quality and shall be used only if it has been manufactured in
					 accordance with current good manufacturing practice as set forth in this
					 Part.
(2) Plumbing must be of
					 adequate size and design, and shall be adequately installed and maintained, to
					 carry adequate quantities of water to required locations throughout the milk
					 plant.
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 2.36 - Hand-washing facilities-item 8p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Hand-washing facilities shall be provided
					 that are conveniently located and are designed to ensure that an employee's
					 hands are not a source of contamination of food, food-contact surfaces, or
					 food-packaging materials. Adequate hot and cold and/or warm running water, and
					 soap and individual sanitary towels or other approved hand-drying devices,
					 shall be provided.
(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 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 2.37 - Milk plant cleanliness-item 9p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The milk plant, and all fixtures and
					 structures therein, shall be maintained in a clean and sanitary condition and
					 kept in repair adequate to prevent food from becoming adulterated.
(b) 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
					 storage rooms.
(c) All piping,
					 floors, walls, ceilings, fans, shelves, tables, and the nonproduct-contact
					 surfaces of other facilities and equipment shall be maintained in a clean and
					 sanitary condition and shall be kept in a condition adequate to prevent food
					 from becoming adulterated. Non-food-contact surfaces of equipment used in the
					 operation of a milk plant shall be cleaned in a manner and as frequently as
					 necessary to protect against allergen cross-contact and against contamination
					 of food, food-contact surfaces, and food-packaging materials.
(d) No trash or solid waste shall be stored
					 within the plant, except in covered containers. Waste containers at the
					 packaging machine or bottle washer may be uncovered during operation of such
					 equipment. Rubbish and any waste shall be so conveyed, stored, and disposed of
					 as to minimize the development of odor, minimize the potential for the waste
					 becoming an attractant, harborage, or breeding place for pests, and protect
					 against contamination of food, food-contact surfaces, food-packaging materials,
					 water supplies, and ground surfaces.
(e) All rooms in which milk and 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.
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 2.38 - 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 or milk products, or from which liquids
					 may drip, drain or be drawn into milk 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; or
(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 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 2.39 - 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
					 used in manufacturing, processing, packing, or holding of milk or milk products
					 shall be so designed and of such material and workmanship as to be adequately
					 cleanable, and shall be adequately maintained to protect against allergen
					 cross-contact and contamination. Equipment shall be made of smooth, impervious,
					 corrosion-resistant, and non-toxic material.
(1) Equipment and utensils shall be designed,
					 constructed, and used in such a manner in order to avoid the adulteration of
					 food with lubricants, fuel, metal fragments, contaminated water, or any other
					 contaminants.
(2) Equipment,
					 containers, and utensils used to convey, hold, or store raw materials and other
					 ingredients, food in process, rework, or other food shall be constructed,
					 handled, and maintained during manufacturing, processing, packing, and holding
					 in a manner that protects against allergen cross-contact and against
					 contamination.
(3) Equipment shall
					 be installed so as to facilitate the cleaning and maintenance of the equipment
					 and of adjacent spaces.
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 2.41 - 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 transported and/or stored on racks or in
					 clean cases elevated above the floor. Containers shall be stored inverted on
					 racks or in cases constructed of relatively non-absorbent, corrosion-resistant,
					 non-toxic materials, or otherwise protected from contamination. All portable
					 equipment with food-contact surfaces, and all utensils, that have been cleaned
					 and sanitized shall be stored in a location and manner that protects
					 food-contact surfaces from allergen cross-contact and from
					 contamination.
(b) Floors are not
					 flushed or washed when crates of clean bottles are stacked on them.
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 2.42 - Storage of single-service containers, utensils and materials-item 14p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Single-service
					 caps, cap stock, parchment paper, containers, gaskets and other single-service
					 articles shall be:
(1) purchased and stored in
					 sanitary tubes, wrappings or cartons;
(2) kept in a clean, dry place until used;
					 and.
(3) handled in a sanitary
					 manner.
Single-service articles must be stored, handled, and
						disposed of in a manner that protects against allergen cross-contact and
						against contamination of food, food-contact surfaces, or food-packaging
						materials.
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 2.43 - Protection from contamination-item 15p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The milk plant shall operate in a manner
					 to facilitate maintenance and sanitary operations for food-production purposes
					 (i.e., manufacturing, processing, packing, and holding). The milk plant shall:
(1) Provide adequate space for placement of
					 equipment and storage of materials as is necessary for maintenance, sanitary
					 operations, and the production of safe food.
(2) Take adequate precautions to reduce the
					 potential for allergen cross-contact and for contamination of food,
					 food-contact surfaces, or food-packaging materials with microorganisms,
					 chemicals, filth, and other extraneous material. The potential for allergen
					 cross-contact and for contamination shall be reduced by adequate food safety
					 control, operating practices, or effective design, including the separation of
					 operations in which allergen cross-contact and contamination are likely to
					 occur, or by any affective means including but not limited to: location, time,
					 partition, air flow systems, dust control systems, and/or enclosed
					 systems.
(3) Take adequate
					 precautions to protect food in installed outdoor bulk vessels by any effective
					 means, including but not limited to:
(i) Using
					 protective coverings;
(ii)
					 Controlling areas over and around the vessels to eliminate harborages for
					 pests;
(iii) Checking on a regular
					 basis for pests and pest infestation.
(4) Be operated in such a manner that drip or
					 condensate from fixtures, ducts and pipes does not contaminate food,
					 food-contact surfaces, or food-packaging materials; and that aisles or working
					 spaces are provided between equipment and walls and are adequately unobstructed
					 and of adequate width to permit employees to perform their duties and to
					 protect against contaminating food, food-contact surfaces, or food-packaging
					 materials with clothing or personal contact.
(5) Provide shatter-resistant light bulbs,
					 fixtures, skylights, or other glass suspended over exposed food in any step of
					 preparation or otherwise protect against food contamination in case of glass
					 breakage.
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 2.48 - Temperature recording charts, equipment tests and examinations-Item 16p(D)

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. Overlapping of recorded data shall be a violation
						of this item. The following information shall be entered on the charts as
						applicable:
(1) Batch pasteurizers:
(i) Date.
(ii) Number or location of recorder when more
					 than one is used.
(iii) Extent of
					 holding period, including filling and emptying times when required, section
					 2.45  of this Part (Item
					 16p[A]).
(iv) Reading of airspace
					 thermometer within the holding period at a given time or reference point as
					 indicated on the chart, section
					 2.45  of this Part (Item
					 16p[A]).
(v) Reading of indicating
					 thermometer within the holding period at a given time or reference point as
					 indicated on the chart, section
					 2.45  of this Part (Item
					 16p[A]).
(vi) Quarterly, the
					 initials of the regulatory agency opposite the required readings of the
					 indicating thermometer and airspace thermometer, section
					 2.45  of this Part (Item
					 16p[A]).
(vii) Quarterly, the time
					 accuracy of the record, as determined by the regulatory agency (Appendix 4,
infra,
Test 3).
(viii) Amount and name of pasteurized milk or
					 milk product represented by each batch or run on the chart.
(ix) Record of unusual occurrences.
(x) Signature or initials of
					 operator.
(xi) Name of milk
					 plant.
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 2.49 - Cooling of milk-item 17p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All raw milk and milk products are
					 maintained at 45° F (7° C) or less until processed.
(b) All pasteurized milk and milk products,
					 except those to be cultured, are cooled immediately in approved equipment prior
					 to filling and packaging to a temperature of 45° F (7° C) or less. All
					 pasteurized milk and milk products shall be stored at a temperature of 45°
					 F (7° C) or less.
(c) Each
					 freezer and cold storage compartment used to store and hold food capable of
					 supporting growth of microorganisms must be fitted with an indicating
					 thermometer, temperature-measuring device, or temperature-recording device that
					 complies with the applicable specifications of Appendix 3 of this Title and
					 shall be installed as to show the temperature accurately within the
					 compartment. Such thermometer shall be located in the warmest zone of the
					 freezer and cold storage compartment. Each storage tank shall be equipped with
					 an indicating thermometer, the sensor of which shall be located to permit the
					 registering of the temperature of the contents when the tank contains no more
					 than 20 percent of its calibrated capacity. Such thermometer shall comply with
					 the applicable specifications of Appendix 3 of this Title and shall be
					 installed as to show the temperature accurately within the
					 compartment.
(d) All surface
					 coolers comply with the following specifications:
(1) The sections of open-surface coolers
					 shall be so installed as to leave a gap of at least 0.25 inch between the
					 header sections to permit easy cleaning.
(2) Where header ends are not completely
					 enclosed within the cooler covers, condensation or leakage from the headers
					 shall be prevented from entering the milk or milk products by so shaping the
					 exposed header faces, above and below all gaps, that condensation is directed
					 away from the tubes, and by using deflectors at the bottom of the headers, or
					 by shortening the bottom through, or by some other approved method.
(3) The location of supports of cooler
					 sections shall prevent drip from entering the milk or milk products.
(4) All open-surface coolers shall be
					 provided with tight-fitting shields which protect the milk and milk products
					 from contamination by flies, dust, drip, splash or manual contact.
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 2.51 - Capping-item 19p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) capping or
					 closing of milk and milk product containers is done in a sanitary manner using
					 approved mechanical capping/closing equipment. The term approved mechanical
					 capping and/or closing equipment shall not exclude manually operated machinery.
					 Hand-capping shall be prohibited; provided that, if suitable mechanical
					 equipment for the capping or closing of specific container(s) of three gallons
					 or more is not available, other methods which eliminate all possibility of
					 contamination may be approved by the regulatory agency.
(b) All mechanical capping or closure
					 mechanisms are designed to minimize the need for adjustment during
					 operation.
(c) Bottles and packages
					 which have been imperfectly capped or closed are emptied immediately into
					 approved sanitary containers. Such milk or milk products shall be protected
					 from contamination, maintained at 45° F (7° C) or less, and
					 subsequently repasteurized or discarded.
(d) All caps and closures are designed and
					 applied in such a manner that the pouring lip is protected to at least its
					 largest diameter and, with respect to fluid product containers, removal cannot
					 be made without detection. Single-service containers are so constructed that
					 the product and the pouring and opening areas are protected from contamination
					 during handling, storage, and when the containers are initially
					 opened.
(e) Caps and closures are
					 handled in a sanitary manner. The first cap from each tube, the first cap(s)
					 from each roll of cap or cover stock, and the first sheet of parchment or cover
					 paper shall be discarded. The subsequent use of loose caps which are left in
					 the cappers at the end of an operating period after removal from the cap tubes
					 shall be a violation of this item.
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 2.52 - Personnel-cleanliness-item 20p

Current through Register Vol. 46, No. 28, July 10, 2024
All persons working in direct contact with food,
						food-contact surfaces, and food-packaging materials must conform to hygienic
						practices while on duty to the extent necessary to protect against allergen
						cross-contact and against contamination of food. The methods for maintaining
						cleanliness include:
(a) Wearing outer
					 garments suitable to the operation in a manner that protects against allergen
					 cross-contact and against the contamination of food, food-contact surfaces, or
					 food-packaging materials.
(b)
					 Maintaining adequate personal cleanliness.
(c) Washing hands thoroughly (and sanitizing
					 if necessary to protect against contamination with undesirable microorganisms)
					 in an adequate hand-washing facility before starting work, after each absence
					 from the work station, and at any other time when the hands may have become
					 soiled or contaminated.
(d)
					 Removing all unsecured jewelry and other objects that might fall into food,
					 equipment, or containers, and removing hand jewelry that cannot be adequately
					 sanitized during periods in which food is manipulated by hand. If such hand
					 jewelry cannot be removed, it may be covered by material which can be
					 maintained in an intact, clean, and sanitary condition and which effectively
					 protects against the contamination by these objects of the food, food-contact
					 surfaces, or food-packaging materials.
(e) Maintaining gloves, if they are used in
					 food handling, in an intact, clean, and sanitary condition.
(f) Wearing, where appropriate, in an
					 effective manner, hair nets, headbands, caps, beard covers, or other effective
					 hair restraints.
(g) Storing
					 clothing or other personal belongings in areas other than where food is exposed
					 or where equipment or utensils are washed.
(h) Confining the following to areas other
					 than where food may be exposed or where equipment or utensils are washed:
					 eating food, chewing gum, drinking beverages, or using tobacco.
(i) Taking any other necessary precautions to
					 protect against allergen cross-contact and against contamination of food,
					 food-contact surfaces, or food-packaging materials from microorganisms or
					 foreign substances (including perspiration, hair, cosmetics, tobacco,
					 chemicals, and medicines applied to the skin).
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 2.53 - Vehicles-item 21p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All
					 vehicles used for transportation of pasteurized milk and milk products shall be
					 constructed and operated so that the milk and milk products are maintained at
					 45° F (7° C) or less, and are protected from sun, from freezing and
					 from contamination.
(b) This item
					 is deemed to be satisfied when:
(1) All
					 vehicles are kept clean.
(2)
					 Material which is capable of contaminating milk or milk products is not
					 transported with milk or milk products.
(3) Vehicles have fully enclosed bodies with
					 well-fitted solid doors.
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 2.54 - Surroundings-item 22p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) The grounds
					 about a milk plant under the control of the operator shall be kept in a
					 condition that will protect against the contamination of food. The methods for
					 adequate maintenance of grounds shall include:
(1) Properly storing equipment, removing
					 litter and waste, and cutting weeds or grass within the immediate vicinity of
					 the plant that may constitute an attractant, breeding place, or harborage for
					 pests.
(2) Maintaining roads,
					 yards, and parking lots so that they do not constitute a source of
					 contamination in areas where food is exposed.
(3) Adequately draining areas that may
					 contribute contamination to food by seepage, filth, or providing a breeding
					 place for pests.
(4) Operating
					 systems for waste treatment and disposal in an adequate manner so that they do
					 not constitute a source of contamination in areas where food is
					 exposed.
(5) Grading, draining, and
					 keeping free of standing water driveways, lanes, and areas adjacent to the milk
					 plant.
(6) Constructing outdoor
					 areas for milk tank truck unloading from smooth concrete or equally impervious
					 material that are properly sloped to drain and are equipped with trapped drains
					 of sufficient size.
(7) Using only
					 those insecticides and rodenticides that have been approved for use by the
					 Department and/or registered with the U.S. Environmental Protection
					 Agency.
(8) If the plant grounds
					 are bordered by grounds not under the operator's control and not maintained in
					 the manner described in paragraphs (a)(1) through (7) of this section, care
					 must be exercised in the plant by inspection, extermination, or other means to
					 exclude pests, dirt, and filth that may be a source of contamination.
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 2.55 - Receiving station requirements

Current through Register Vol. 46, No. 28, July 10, 2024
A receiving station shall comply with each of the items
						required for a milk plant as set forth in this Part which are applicable to a
						receiving station's activities. The partitioning requirement of Item 5p and the
						requirements of Items 16p, 18p, 19p and 21p shall not apply.
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 2.56 - Transfer station requirements

Current through Register Vol. 46, No. 28, July 10, 2024
A transfer station shall comply with each of the items
						required for a milk plant as set forth in this Part which are applicable to its
						activities. Item 5p, 13p, 16p-19p and 21p shall not apply.
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 2.57 - Tank truck cleaning and sanitizing facilities requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Facilities for cleaning and sanitizing of milk tank
						trucks shall comply with items required for such purposes in milk plants as set
						forth in this Part. Items 13p, 16p-19p and 21p shall not
						apply.
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 2.58 - Animal health

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 All milk for manufacturing or processing shall be from herds which are located
					 in an accredited or modified accredited tuberculosis area as determined by the
					 U.S. Department of Agriculture; provided, that herds located in an area that
					 fails to maintain such accredited status shall have been accredited by said
					 department as tuberculosis-free, or shall have passed an annual tuberculosis
					 test.
(b) All milk for
					 pasteurization shall be from herds under the cooperative State-Federal
					 brucellosis eradication program and located in a classified brucellosis-free or
					 class A state, as defined by the U.S. Department of Agriculture. If located in
					 class B or C state, they shall meet U.S. Department of Agriculture requirements
					 for an individually certified herd. All brucellosis reactors disclosed on blood
					 agglutination tests shall be separated immediately from the milking
					 herd.
(c) For diseases other than
					 brucellosis and tuberculosis, the Department of Agriculture and Markets may
					 require such physical, chemical or bacteriological tests as it deems necessary.
					 The diagnosis of other diseases in dairy cattle shall be based upon the
					 findings of a licensed veterinarian or a veterinarian in the employ of the
					 Department of Agriculture and Markets. Any diseased animal disclosed by such
					 test(s) shall be disposed of as the department directs.
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 2.60 - Animal health requirements for raw milk sales for permittees selling raw milk

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Permittees
					 selling raw cow or goat milk shall be in compliance with regulations for the
					 detection and control of tuberculosis contained in section
					 2.58  of this
					 Part.
(b) Permittees selling raw
					 cow milk shall participate in the Division of Animal Industry milk ring testing
					 program. Individual blood agglutination tests shall be performed on all animals
					 in the herd following a positive reaction to the ring test.
(c) Permittees selling raw goat milk shall
					 have individual blood agglutination tests made on each adult animal each
					 year.
(d) Whenever any milking
					 animal is found to be infected with brucellosis as indicated by the blood
					 agglutination test, all distribution of raw milk from that herd shall be
					 immediately suspended. The permittee shall comply with the procedures and
					 directives of the Division of Animal Industry regarding infected animals and
					 shall not offer any further raw milk for distribution from that herd until
					 again authorized to do so by the Department of Agriculture and
					 Markets.
(e) Persons holding a
					 permit to sell raw milk shall enroll and remain in a milk sampling program
					 conducted by Quality Milk Promotion Services for detection of pathogenic
					 bacteria.
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 2.61 - Transferring; delivery containers; cooling

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Except as permitted in this section, no
					 milk producer, milk hauler or distributor shall transfer milk or milk products
					 from one container or milk tank truck to another on the street, in any vehicle,
					 store or in any place except a milk plant, receiving station, transfer station
					 or milkhouse especially used for that purpose. The dipping or ladling of milk
					 or fluid milk products is prohibited.
(b) No one shall sell or serve any milk or
					 fluid milk product except in the individual, original container received from
					 the distributor, or from an approved bulk dispenser, provided that this
					 requirement shall not apply to milk for mixed drinks requiring less than a
					 half-pint of milk, or to cream, whipped cream or half-and-half which is
					 consumed on the premises and which may be served from the original container of
					 not more than half-gallon capacity, or from a bulk dispenser approved for such
					 service by the regulatory agency.
(c) Bulk dispensers. Bulk dispensers,
					 approved by the regulatory agency, shall satisfy the following sanitary design,
					 construction and operation requirements:
(1)
					 All dispensers shall comply with the applicable requirements of this
					 Part.
(2) Product-contact surfaces
					 shall be inaccessible to manual contact, droplet infection, dust or flies; but
					 the delivery orifice may be exempted from this requirement.
(3) All parts of the dispensing device with
					 which milk or milk products come into contact, including any measuring device,
					 shall be thoroughtly cleaned and sanitized at the milk plant; provided, that
					 dispensing valves which are applied to the dispenser subsequent to its delivery
					 to the retail vendor may be cleaned and sanitized at such
					 establishments.
(4) The dispensing
					 container shall be filled at the milk plant and shall be so sealed that it is
					 impossible to withdraw any part of its contents, or to introduce any substance
					 without breaking the seal(s).
(5)
					 The milk or milk products shall be thoroughly and automatically mixed with each
					 dispensing operation, except for milk or milk products which remain
					 homogeneous.
(6) All cans shall be
					 thoroughly cleaned and sanitized. Milk and milk products shall be kept at or
					 below 45° F (7° C) at all times. The dispenser tube shall be integral
					 with the dispensing container, shall be protected, and shall be under adequate
					 refrigeration during transportation and storage.
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 2.63 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024