reglab/statecodes huggingface dataset:
New Mexico Administrative Code › Title 22 - COURTS › Chapter 600 - ADMINISTRATIVE HEARINGS OFFICE › Part 9 - PARENTAL RESPONSIBILITY ACT HEARINGS › Section 22.600.9.13 - APPEALS

Current through Register Vol. 35, No. 13, July 16, 2024
All appeals shall be filed in accordance with Section
				  39-1-1.1 NMSA 1978 and Rule 1-074 of the rules of civil procedure for the
				  district courts.
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 1 - Vitamin D Milk › Section 1.1 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
As used herein, the following terms shall have the
					 following meanings:
(a) Commissioner
				  means the Commissioner of Agriculture and Markets of the State of New
				  York.
(b) Person means individual,
				  partnership, corporation or cooperative association.
(c) Vitamin D Milk means milk in which the
				  vitamin D content has been increased in the manner set forth in section
				  1.4 
				  of this Part.
(d) Approved
				  laboratory means a laboratory approved by the commissioner pursuant to section
				  1.2  of
				  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 1 - Vitamin D Milk › Section 1.2 - Approval of laboratories

Current through Register Vol. 46, No. 28, July 10, 2024
Any person who desires to have his laboratory approved by
					 the commissioner for determining the vitamin D level in milk samples taken
					 under the supervision of the commissioner, as herein provided, shall first
					 satisfy the commissioner that tests to be made in such laboratory will be
					 conducted by persons qualified by training, experience and facilities to make
					 such tests accurately. Laboratories operated and maintained by those persons
					 who thus satisfy the commissioner shall be designated "Approved
					 Laboratories".
For the purpose of determining whether or not a laboratory
					 shall be designated as an "approved laboratory" the commissioner may designate
					 a qualified person or persons to examine the laboratory, its equipment,
					 facilities and personnel, at the expense of the applying laboratory, and
					 thereafter may have similar examinations made at the expense of the applying
					 laboratory for the purpose of determining whether or not such approval should
					 be continued.
The approval of a laboratory for determining the vitamin D
					 level in milk may be withdrawn by the commissioner if he is satisfied that the
					 laboratory, its facilities or personnel are not suitable for making accurate
					 determinations of the vitamin D level of milk.
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 1 - Vitamin D Milk › Section 1.3 - Processors of vitamin D milk to register

Current through Register Vol. 46, No. 28, July 10, 2024
Not later than six months after the effective date of these
					 regulations each person engaged in the production of vitamin D milk, and after
					 that date each person engaging in such production, shall register with the
					 commissioner on a form provided by the commissioner and shall state to which
					 approved laboratory or laboratories such processor desires to have samples of
					 vitamin D milk, taken under the supervision of the commissioner, pursuant to
					 section
					 1.7,
					 forwarded to be bio-assayed.
The form on which processors register shall contain
					 provisions for an agreement by the processor to pay the cost of bio-assays on
					 samples of such processors' milk.
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 1 - Vitamin D Milk › Section 1.4 - Method of producing vitamin D milk

Current through Register Vol. 46, No. 28, July 10, 2024
The following procedures for increasing the vitamin D
					 content of milk to at least 400 U.S.P. units per quart are hereby
					 approved:
(a) adding concentrate of
				  vitamin D to milk prior to and at the place of pasteurization;
(b) directly irradiating milk by means of
				  ultraviolet or carbon arc rays prior to and at the place of pasteurization;
				  and
(c) feeding irradiated yeast to
				  the cow or cows on the dairy farm.
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 1 - Vitamin D Milk › Section 1.5 - Vitamin D content to be determined in approved laboratories

Current through Register Vol. 46, No. 28, July 10, 2024
The vitamin D level of milk shall be ascertained in
					 laboratories approved in writing for such purpose by 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 1 - Vitamin D Milk › Section 1.6 - Method of determining vitamin D content

Current through Register Vol. 46, No. 28, July 10, 2024
In determining the vitamin D level of milk, such approved
					 laboratories shall use a method prescribed in the latest edition of Official
					 Methods of Analysis published by the Association of Official Agricultural
					 Chemists, or by such modified method as may be approved by 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 1 - Vitamin D Milk › Section 1.7 - Samples of vitamin D milk to be procured for testing

Current through Register Vol. 46, No. 28, July 10, 2024
A representative sample of vitamin D milk produced by each
					 processor shall be obtained by the commissioner or by some person designated by
					 him for such purpose at intervals of approximately six months, and may be
					 procured more often if the commissioner deems necessary. The samples so
					 obtained shall be delivered to the approved laboratory selected by the
					 processor to be bio-assayed. The producer of the vitamin D milk shall in each
					 instance bear the cost of such tests. In his discretion, however, the
					 commissioner, if satisfied from accurate and continuous records showing the
					 amount and type of concentrate added to milk and the quantity of vitamin D milk
					 produced, may forego the procurement and the bio-assaying of one or more
					 periodical samples.
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 1 - Vitamin D Milk › Section 1.8 - Results of tests to be reported

Current through Register Vol. 46, No. 28, July 10, 2024
The operator of each approved laboratory shall promptly
					 report to the commissioner and to the processor the result of each test made on
					 each sample submitted as provided in section
					 1.7 
					 of 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Section 2.3 - General permits; permit to sell raw milk; permit to ship into the state; permit to produce milk

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
				  General permits. Every person who operates a transfer station, receiving
				  station, bulk tank unit or milk plant (other than a plant at which melloream or
				  frozen desserts are manufactured) in the State shall hold a general permit
				  issued by the commissioner. A general permit holder, a person holding a frozen
				  desserts license pursuant to Agriculture and Markets Law section 71-d ("frozen
				  desserts licensee") and a person holding a melloream license pursuant to
				  Agriculture and Markets Law section 50-g ("melloream licensee") shall:
(1) if in control of the assembly of the milk
				  shall:
(i) assign to each dairy farmer who
				  produces milk assembled by the permit holder an identification
				  number;
(ii) employ a certified
				  milk inspector and ensure that he properly carries out his duties;
(iii) arrange to have the required samples of
				  prepasteurized milk taken from dairy farms from which such prepasteurized milk
				  is received, in accordance with section
				  2.6 
				  of this Part, tested and analyzed by a licensed technician at an officially
				  designated laboratory to determine compliance with the standards set forth in
				  section
				  2.8  of this
				  Part. The permit holder, frozen desserts licensee and melloream licensee shall,
				  if requested, accurately inform the commissioner when samples will be taken
				  from any dairy farm from which prepasteurized milk is received prior to having
				  such samples taken;
(iv) arrange to
				  have the required inspections done of dairy farms from which prepasteurized
				  milk is received, in accord with section
				  2.5  of this
				  Part;
(v) receive no prepasteurized
				  milk from a new source unless the commissioner has been notified at least four
				  days in advance and such source has been inspected by an employee of the
				  Division of Milk Control and found to be in compliance with sections
				  2.9
				  through
				  2.28,
				  2.58 and
				  2.65  of this
				  Part; and
(vi) receive no
				  commingled milk from a permit holder who controls the assembly of the milk from
				  whom milk is not received on a regular basis, unless a sample thereof has been
				  properly submitted to a licensed technician for analysis at an officially
				  designated laboratory and determined to be in compliance with the applicable
				  standards set forth in section
				  2.8  of 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Section 2.4 - Labeling; identification of vehicles

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A general permit holder who processes or
				  manufacturers milk, lowfat milk, skim milk, milk products, goat milk, goat milk
				  products, sheep milk or sheep milk products shall ensure that such foods are
				  packaged and labeled in compliance with the applicable provisions of Parts 17,
				  38 and 221 of this Title. Milk, lowfat milk, skim milk, non-storable milk
				  products, goat milk, non-storable goat milk products, sheep milk, non-storable
				  sheep milk products or frozen desserts may be labeled "Grade A" if the
				  prepasteurized milk in such foods was produced, and if such foods were
				  processed or manufactured, in compliance with the applicable requirements of
				  this Part.
(b) A general permit
				  holder who processes or manufactures milk, lowfat milk, skim milk, milk
				  products, goat milk, goat milk products, sheep milk or sheep milk products, a
				  person who ships milk or milk products into the State, a person holding a
				  frozen desserts license and a person holding a melloream license shall ensure
				  that:
(1) all commercial bulk shipping
				  containers containing milk, lowfat milk, skim milk, milk products, goat milk,
				  goat milk products, sheep milk, sheep milk products, frozen desserts and
				  melloream are legibly marked with the name of the food, net weight or content,
				  and name and address of the processor or manufacturer and distributor, if
				  applicable; and
(2) all packages
				  containing foods set forth in paragraph (1) of this subdivision for sale
				  directly to consumers shall be legibly marked with the name of the food, net
				  weight or content, and name and address of the processor, manufacturer, packer
				  or distributor. If the name and address is not the name and address of the
				  processor or manufacturer, the processor's or manufacturer's plant number shall
				  appear on the package.
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 › Section 2.5 - Inspections

Current through Register Vol. 46, No. 28, July 10, 2024
The general permit holder who controls the assembly of the
					 milk shall ensure that all dairy farms from which prepasteurized milk is
					 received are inspected or reinspected:
(a) at least once every six months. Ten
				  percent of all inspections done in a six month period shall be conducted at
				  milking time;
(b) prior to
				  beginning to ship prepasteurized milk to such general permit holder;
(c) promptly when prepasteurized milk is
				  determined to exceed the standards set forth in section
				  2.8  of this
				  Part; and
(d) promptly when the
				  dairy farm is not in substantial compliance with sections
				  2.9
				  through
				  2.28 
				  and sections
				  2.58 and
				  2.65  of 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Section 2.6 - Certified milk inspectors and processing plant superintendents

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Certified milk
				  inspectors.
(1) Every person who performs the
				  duties of a certified milk inspector shall apply for and hold a certificate
				  issued by the commissioner. An applicant for a certificate shall file an
				  application 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. No certificate shall be granted unless the
				  applicant has passed an examination designed to ascertain his ability to carry
				  out the duties set forth in paragraph (2) of this subdivision, has attended a
				  training course held by the commissioner within one year of receiving his
				  certificate, has successfully completed a six-month probationary period and:
(i) has a degree in dairy science or has
				  completed college level courses acceptable to the commissioner;
(ii) has at least six months satisfactory
				  experience in dairy farm inspection; or
(iii) has at least one year's satisfactory
				  experience in the dairy industry and at least one month's satisfactory training
				  in dairy farm inspection.
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 › Section 2.7 - Sampling and analysis of prepasteurized milk; requirements when prepasteurized milk fails to meet standards set forth in section 2.8 of this part

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A licensed
				  technician who has been given a sample of prepasteurized milk or commingled
				  milk to analyze shall promptly perform the appropriate test(s) at an officially
				  designated laboratory and shall promptly notify the permit holder of the result
				  of the test(s), in writing.
(b)
				  Sampling and analysis of prepasteurized milk and commingled milk.
(1) The permit holder who controls the
				  assembly of the milk shall ensure that a sample of prepasteurized milk is
				  properly taken by a person licensed pursuant to Agriculture and Markets Law,
				  section
				  57 each time prepasteurized milk is picked up
				  from a dairy farm and that a sample of commingled milk is properly obtained at
				  least once a month. At least once a month, an official sample of prepasteurized
				  milk from each dairy farm and a sample of commingled milk shall be submitted to
				  a licensed technician for analysis at an officially designated laboratory, to
				  determine compliance with the standards set forth in section
				  2.8  of this
				  Part. The licensed technician shall continuously maintain samples under
				  adequate refrigeration and sanitary conditions until analyzed. Notwithstanding
				  the foregoing, the permit holder shall ensure that a sample of commingled milk
				  is properly obtained, for each load of milk shipped to a milk plant in a milk
				  tank truck, and submitted to a licensed technician for analysis at an
				  officially designated laboratory, to determine compliance with the drug
				  standard set forth in section
				  2.8  of this
				  Part. When a sample of commingled milk exceeds the drug standard set forth in
				  this Part or is found to contain a drug at the non-actionable level, the
				  samples from all dairy farms represented in the commingled sample shall be
				  submitted to a licensed technician for analysis at an officially designated
				  laboratory, to determine which sample(s) is/are in violation of such standard
				  or which sample(s) contain(s) a drug at the non-actionable level. When a sample
				  of commingled milk exceeds the drug standard set forth in this Part, the milk
				  from which such sample was taken shall not be accepted or received.
(2) All sampling and analysis required to be
				  made pursuant to this Part shall be made in compliance with the applicable
				  provisions of Part 6 of this Title, Standard Methods for the Examination of
				  Dairy Products and the PMO.
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 for Dairy Farms › Section 2.10 - Milking barn, stable or parlor - cleanliness - item 3r

Current through Register Vol. 46, No. 28, July 10, 2024
The interior of the milking barn, stable or parlor shall
						meet the following standards of cleanliness:
(a) The interior of such facilities shall be
					 kept clean.
(b) Leftover feed in
					 feed mangers appears fresh and is not wet or soggy.
(c) The bedding material, if used, does not
					 contain more manure than has accumulated since the previous milking.
(d) Outside surfaces of pipeline systems
					 located in the milking barn, stable or parlor are reasonably clean.
(e) Gutter cleaners are reasonably
					 clean.
(f) All pens, calf stalls
					 and bull pens, if not separated from the milking barn, stable or parlor, are
					 clean.
(g) Swine and fowl are kept
					 out of the milking barn.
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 for Dairy Farms › Section 2.11 - Cowyard-item 4r

Current through Register Vol. 46, No. 28, July 10, 2024
Cowyards shall meet the following requirements:
(a) The cowyard, which is the enclosed or
					 unenclosed area adjacent to the milking barn, in which the cows may congregate,
					 including cattle-housing areas and feed lots, is graded and drained;
					 depressions and soggy areas are filled; cow lanes are reasonably dry.
(b) Approaches to the barn door and the
					 surroundings of stock watering and feeding stations are solid to the footing of
					 the animal.
(c) Wastes from the
					 barn or milkhouse are not allowed to pool in the cowyard. Cowyards which are
					 muddy due to recent rains should not be considered as violating this
					 item.
(d) Manure, soiled bedding
					 and waste feed are not stored or permitted to accumulate therein in such a
					 manner as to permit the soiling of cows' udders and flanks. Cattle-housing
					 areas (stables without stanchions, such as loose-housing stables, pen stables,
					 resting barns, holding barns, loafing sheds, wandering sheds, free-stall
					 housing) shall be considered a part of the cowyard. Manure packs shall be solid
					 to the footing of the animal.
(e)
					 Cowyards are kept reasonably free of cattle droppings. Cattle droppings shall
					 not be allowed to accumulate in piles that are accessible to the
					 animals.
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 for Dairy Farms › Section 2.13 - Milkhouse or room-cleanliness-item 6r

Current through Register Vol. 46, No. 28, July 10, 2024
The milkhouse or room shall meet the following
						cleanliness requirements:
(a) The
					 milkroom structure, equipment and other milkroom facilities used in its
					 operation or maintenance are clean at all times.
(b) Incidental articles such as desks,
					 refrigerators and storage cabinets may be in the milkroom, provided they are
					 kept clean and ample space is available to conduct the normal operations in the
					 milkroom and will not cause contamination of the milk.
(c) Vestibules, if provided, are kept
					 clean.
(d) Animals and fowl are
					 kept out of the milkroom.
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 for Dairy Farms › Section 2.14 - Toilet-item 7r

Current through Register Vol. 46, No. 28, July 10, 2024
Toilet facilities shall meet the following
						standards:
(a) There is at least one
					 flush toilet connected to a public sewer system or to an individual
					 sewage-disposal system or a chemical toilet, earth pit privy or other type of
					 privy. Such sewerage systems shall be constructed and operated in accordance
					 with plans and instructions acceptable to the commissioner.
(b) A toilet or privy is convenient to the
					 milking barn and the milkroom. There shall be no evidence of human defecation
					 or urination about the premises.
(c) No privy opens directly into the
					 milkroom.
(d) The toilet room,
					 including all fixtures and facilities, is kept clean and free of flies and
					 odors.
(e) Where flush toilets are
					 used, doors to toilet rooms are tight and self-closing. All outer openings in
					 toilet rooms shall be screened or otherwise protected against the entrance of
					 flies.
(f) Vents of earth pits are
					 screened.
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 for Dairy Farms › Section 2.16 - Utensils and equipment-construction-item 9r

Current through Register Vol. 46, No. 28, July 10, 2024
Construction of utensils and equipment shall meet the
						following requirements:
(a) All
					 multiuse containers, equipment and utensils which are exposed to milk or milk
					 products, or from which liquids may drip, drain or be drawn into milk or milk
					 products are made of smooth, impervious, nonabsorbent, safe materials of the
					 following types:
(1) stainless steel of the
					 AISI (American Iron and Steel Institute) 300 series;
(2) equally corrosion-resistant, nontoxic
					 metal;
(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; are nontoxic, fat-resistant, relatively nonabsorbent, relatively
					 insoluble, do not release component chemicals or 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements for Dairy Farms › Section 2.17 - Utensils and equipment-cleaning (item 10r)

Current through Register Vol. 46, No. 28, July 10, 2024
The product contact surfaces of all multiuse containers,
						equipment and utensils used in the handling, storage or transportation of milk
						shall be cleaned after each usage. Bulk tanks and milk cans shall be clean when
						emptied and shall be emptied at least once every 48 hours, except bulk tanks
						and milk cans used on a dairy farm that produces prepasteurized milk for
						non-Grade A use shall be emptied and cleaned at least once every 72
						hours.
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 for Dairy Farms › Section 2.18 - Utensils and equipment-sanitization-item 11r

Current through Register Vol. 46, No. 28, July 10, 2024
Utensils and equipment shall meet the following
						requirements for sanitization. All product-contact surfaces of multiuse
						containers, utensils and equipment used in the handling, storage or
						transportation of milk are sanitized before each usage by one of the following
						methods, or by any method which has been demonstrated to be equally
						effective:
(a) Complete immersion in
					 hot water at a temperature of at least 170° F (77° C) for at least five
					 minutes, or exposure to a flow of hot water at a temperature of at least
					 170° F (77° C) as determined by use of a suitable accurate thermometer
					 (at the outlet) for at least five minutes.
(b) Complete immersion for at least one
					 minute in, or exposure of, at least one minute to, a flow of chemical sanitizer
					 of acceptable strength. All product-contact surfaces must be wetted by the
					 sanitizing solution, and piping so treated must be filled. Sanitizing sprays
					 may be used. Chemical solutions, once used, shall not be reused for sanitizing
					 but may be reused for other 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements for Dairy Farms › Section 2.19 - Utensils and equipment-storage-item 12r

Current through Register Vol. 46, No. 28, July 10, 2024
Utensils and equipment shall meet the following storage
						requirements:
(a) All milk containers,
					 utensils and equipment, including milking machine vacuum hoses, are stored in
					 the milkhouse in a sanitizing solution, or on racks, until used. Milk pipelines
					 and pipeline milking equipment such as: milker claws, inflations, weigh jars,
					 meters, milk hoses, milk receivers and milk pumps which are designed for
					 mechanical cleaning may be mechanically cleaned, sanitized and stored in the
					 milking barn or parlor provided this equipment is designed, installed and
					 operated to protect the product and solution-contact surface from contamination
					 at all times. Some of the parameters to be considered in determining protection
					 are: proper location of equipment, proper drainage of equipment and adequate
					 and properly located lighting and ventilation. The milking barn or parlor must
					 be used only for milking. Concentrates may be fed in the barn during milking
					 but the barn shall not be used for the housing of cattle. When manual cleaning
					 of product-contact surfaces is necessary, the cleaning shall be done in the
					 milkhouse.
(b) Means are provided
					 to effect complete drainage of equipment when such equipment cannot be stored
					 to drain freely.
(c) Clean cans or
					 other containers are stored in the milkhouse within a reasonable time after
					 delivery to the dairy farm.
(d)
					 Strainer pads, parchment papers, gaskets and similar single-service articles
					 are stored in a suitable container or cabinet and protected against
					 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 for Dairy Farms › Section 2.20 - Utensils and equipment-handling-item 13r

Current through Register Vol. 46, No. 28, July 10, 2024
Utensils and equipment handling shall meet the following
						requirements:
After sanitization, all containers, utensils and
						equipment shall be handled in such manner as to prevent contamination of any
						product-contact surface.
(a) Sanitized
					 product-contact surfaces, including farm cooling tank openings and outlets, are
					 protected against contact with unsanitized equipment and utensils, hands,
					 clothing, splash, condensation and other sources of contamination.
(b) Any sanitized product-contact surface,
					 which has been otherwise exposed to contamination, is again cleaned and
					 sanitized before being 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements for Dairy Farms › Section 2.21 - Milking-flanks, udders and teats-item 14r

Current through Register Vol. 46, No. 28, July 10, 2024
Milking practices shall meet the following
						requirements:
(a) Milking is done in a
					 milking barn, stable or parlor.
(b)
					 Brushing is completed prior to milking.
(c) Flanks, bellies, tails and udders are
					 clipped as often as necessary to facilitate cleaning of these areas and are
					 free from dirt. The hair on the udders shall be of such length that it is not
					 incorporated with the teat in the inflation during milking.
(d) Udders and teats of all milking cows are
					 cleaned and treated with a sanitizing solution and are relatively dry just
					 prior to milking.
(e) Wet-hand
					 milking is prohibited.
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 for Dairy Farms › Section 2.22 - Milking-surcingles, milk stools and antikickers-item 15r

Current through Register Vol. 46, No. 28, July 10, 2024
The milking equipment cited here shall meet these
						requirements:
(a) Milk stools are not
					 padded and are constructed to be easily cleaned.
(b) Milk stools, surcingles and antikickers
					 are kept clean and are stored above the floor in a clean place in the milking
					 barn, stable, parlor or milkhouse, when not in use.
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 for Dairy Farms › Section 2.23 - Protection from contamination-item 16r

Current through Register Vol. 46, No. 28, July 10, 2024
Protection from contamination requires compliance with
						the following:
(a) Equipment and
					 operations are so located within the milking barn and milkhouse as to prevent
					 overcrowding and contamination of cleaned and sanitized containers, equipment
					 and utensils by splash, condensation or manual contact.
(b) During processing, pipelines and
					 equipment used to contain or conduct milk and milk products shall be
					 effectively separated from tanks or circuits containing cleaning and/or
					 sanitizing solutions.
(c) All milk
					 which has overflowed, leaked, been spilled or improperly handled is
					 discarded.
(d) All product-contact
					 surfaces of containers, equipment and utensils are covered or otherwise
					 protected to prevent the access of insects, dust, condensation and other
					 contamination. All openings, including valves and piping attached to milk
					 storage and transport tanks, pumps or vats, shall be capped or otherwise
					 properly protected.
(e) The
					 receiving receptacle is raised above the floor (as on a dolly or cart), or
					 placed at a distance from the cows to protect it against manure and splash when
					 milk is poured and/or strained in the milking barn. Such receptacle shall have
					 a tight-fitting cover which shall be closed except when milk is being
					 poured.
(f) Each pail or container
					 of milk is transferred immediately from the milking barn, stable or parlor to
					 the milkhouse.
(g) Pails, cans and
					 other equipment containing milk are properly covered during transfer and
					 storage.
(h) Whenever air under
					 pressure is used for the agitation or movement of milk, or is directed at a
					 milk-contact surface, it is free of oil, dust, rust, excessive moisture,
					 extraneous materials and odor and shall otherwise comply with the applicable
					 standards of Appendix A.
(i)
					 Antibiotics and medicinals are stored in such a manner that they cannot
					 contaminate the milk or milk product-contact surfaces of the equipment,
					 containers or utensils.
(j)
					 Equipment, materials, substances and operations comply and are consistent with
					 the applicable provisions of transmittals to the PMO bearing identification
					 numbers M-1-88-5, M-1-88-9, M-1-88-5 (Sup 1), M-1-90-9, M-1-92- 10 and
					 M-1-92-14, more fully described in section
					 2.2(kk)(1), (2), (3), (11) and
					 (12)  of 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 2 - Requirements For The Production, Processing, Manufacturing And Distribution Of Milk And Milk Products › Sanitation Requirements for Dairy Farms › Section 2.24 - Personnel-hand-washing facilities-item 17r

Current through Register Vol. 46, No. 28, July 10, 2024
The following hand-washing facilities are
						required:
(a) Hand-washing facilities
					 are located in the milkhouse and in or convenient to the milking barn, stable,
					 parlor or flush toilet.
(b)
					 Hand-washing facilities include soap or detergent, hot and cold or warm water,
					 individual sanitary towels and a lavatory fixture. Utensil wash and rinse vats
					 shall not be considered as hand-washing facilities.
(c) Such facilities are to be kept in good
					 repair, clean, and shall not be used for 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 for Dairy Farms › Section 2.25 - Personnel-cleanliness-item 18r

Current through Register Vol. 46, No. 28, July 10, 2024
All persons shall meet the following requirements:
(a) Hands are washed clean and dried with an
					 individual sanitary towel immediately before milking, before performing any
					 milkhouse function, and immediately after the interruption of any of these
					 activities.
(b) Milkers and milk
					 haulers wear clean outer garments while milking or handling milk, milk
					 containers, utensils or equipment.
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 for Dairy Farms › Section 2.26 - Cooling-item 19r

Current through Register Vol. 46, No. 28, July 10, 2024
Milk shall be cooled in accordance with the following
						requirements:
(a) Prepasteurized milk
					 for Grade A use is cooled to 45° F (7° C) or less within two hours
					 after milking; provided, that the blend temperatures of subsequent milkings
					 shall not exceed 50° F (10° C). Prepasteurized milk for non-Grade A use
					 is cooled to 55° F (13° C) or less within two hours after milking and
					 received by the milk plant at 60° F (16° C) or less, except that
					 morning milk need not be cooled if received by a milk plant, receiving station
					 or transfer station before 10:00 a.m.
(b) Recirculated cold water which is used in
					 plate or tubular coolers or heat exchangers is from a safe source and protected
					 from contamination. Such water shall be tested semiannually and shall comply
					 with the bacteriological standards cited in section
					 2.15  of this
					 Part (Item 8r).
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 for Dairy Farms › Section 2.27 - Vehicles-item 20r

Current through Register Vol. 46, No. 28, July 10, 2024
Vehicles used to transport milk must meet the following
						requirements:
(a) Vehicles used to
					 transport milk from the dairy farm to the milk plant or receiving station are
					 constructed and operated to protect their contents from sun, freezing and
					 contamination.
(b) Vehicles have
					 bodies with solid enclosures and tight, solid doors.
(c) Vehicles are kept clean, inside and
					 out.
(d) No substance capable of
					 contaminating the milk is transported with the milk.
(e) All openings on milk transport tanks
					 shall be sealed after washing and sanitizing and shall be so maintained. Sealed
					 manholes, which are opened for observation of milk level, shall be immediately
					 resealed. Rear doors on farm tank pick-up vehicles need not be sealed between
					 farms or from farms to receiving station if under the immediate supervision of
					 a person licensed pursuant to section 57  of the Agriculture and Markets
					 Law.
See sections
						  2.16
						  and
						  2.17
						  of this Part (Items 9r and 10r) for information on the construction of bulk
						  milk pickup tankers.
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 for Dairy Farms › Section 2.28 - Insect and rodent control-item 21r

Current through Register Vol. 46, No. 28, July 10, 2024
Effective measures shall be taken to prevent the
						contamination of milk, containers, equipment and utensils by insects and
						rodents, and by chemicals used to control such vermin:
(a) Surroundings are kept neat, clean and
					 free of conditions which might harbor or be conducive to the breeding of
					 insects and rodents. During fly season, manure shall be spread directly on the
					 fields; or stored for not more than four days in a pile on the ground surface,
					 and then spread on the fields; or stored for not more than seven days in an
					 impervious-floored bin, or on an impervious-curbed platform and then spread; or
					 stored in a tight-screened and trapped manure shed; or effectively treated with
					 larvicides; or disposed of in any other manner which controls insect
					 breeding.
(b) Manure packs in
					 loafing areas, stables without stanchions, pen stables, resting barns,
					 wandering sheds and free-stall housing are properly bedded and managed to
					 prevent fly breeding.
(c) Milkrooms
					 are free of insects and rodents.
(d) Milkrooms are effectively screened or
					 otherwise protected against the entrance of vermin.
(e) Outer milkhouse doors are tight and
					 self-closing. Screen doors shall open outward.
(f) Effective measures are taken to prevent
					 the contamination of milk, containers, utensils and equipment by insects and
					 rodents, and by chemicals used to control such vermin. Insecticides and
					 rodenticides not approved for use in the milkhouse shall not be stored in the
					 milkhouse.
(g) Only insecticides
					 and rodenticides approved for use by the commissioner and/or registered with
					 the U.S. Environmental Protection Agency are used for insect and rodent
					 control.
(h) Insecticides and
					 rodenticides are used only in accordance with manufacturer's label directions
					 and are used so as to prevent the comtamination of milk, milk containers,
					 equipment, utensils, feed and water.
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 2.29 - Definitions

Current through Register Vol. 46, No. 28, July 10, 2024
The definitions in section 2.2  of this Part shall apply
						to all of the sections of this Part, except that the definitions set forth
						herein shall apply to sections 2.30 through 2.65  of this Part and shall
						supersede the definitions for the same words set forth in section 2.2.
(a) Adequate means that which is needed to
					 accomplish the intended purpose in keeping with good public health
					 practice.
(b) Allergen
					 cross-contact means the unintentional incorporation of a food allergen into a
					 food.
(c) Defect action level means
					 a level of a non-hazardous, naturally occurring, unavoidable defect at which
					 the Department may regard a food as "adulterated" and subject to enforcement
					 action.
(d) Food means
(1) milk and milk products, melloream, and
					 frozen desserts,
(2) articles used
					 for food or drink by humans and animals, and
(3) articles used for components of any such
					 article, and includes raw materials and ingredients.
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 2.30 - Floors-walls and ceilings-construction-items 1p and 2p

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Floors.
(1) The floors of all rooms in which milk is
					 handled, processed, or stored, or in which milk containers or utensils are
					 washed, shall be constructed of good quality concrete, or equally impervious
					 tile or brick laid closely with impervious joint material, or metal surfacing
					 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.
(2) The floor surface shall be smooth and
					 sloped so that there are no pools of standing water after flushing; and the
					 joints between the floor and the walls shall be impervious.
(3) The floors shall be provided with trapped
					 drains. Cold-storage rooms used for storing milk and milk products need not be
					 provided with floor drains when the floors are sloped to drain to one or more
					 exists. Storage rooms for dry ingredients and/or packaging materials need not
					 be provided with drains.
(4) The
					 floors shall be constructed in such a manner to ensure that they can be
					 adequately cleaned, kept clean, and kept in good repair.
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 2.31 - 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
					 paragraph (1), (2), (3) or (4) of this subdivision, or by any other method
					 which prevents the entrance of flies.