Texas Administrative Code › Title 25 - HEALTH SERVICES › Part 1 - DEPARTMENT OF STATE HEALTH SERVICES › Chapter 217 - MILK AND DAIRY › Subchapter E - DAIRY PRODUCTS AND MILK FOR MANUFACTURING PURPOSES › Section 217.77 - Supplemental Requirements for Plants Manufacturing and Packaging Cheese

Current through Reg. 49, No. 28; July 12, 2024
(a) Sanitation and
				  construction requirements. Effective six months after adoption of these rules,
				  facilities shall be constructed and maintained in compliance with §
										217.74
				  of this title (relating to Requirements for Milk Plants Producing Dairy
				  Products). In addition, the following requirements shall be met.
(1) Rooms and compartments.
(A) Starter rooms. Starter rooms or areas
				  shall be properly equipped and maintained for the propagation and handling of
				  starter cultures. All necessary precautions shall be taken to prevent
				  contamination of starter, of the room, equipment, and the air therein (such as
				  filtered air, locked doors, and entry by only specified personnel).
(B) Make rooms. The rooms, or areas, in which
				  the cheese is manufactured shall be of adequate size and the vats adequately
				  spaced to permit movement around the vats and presses for proper cleaning and
				  satisfactory working conditions. Adequate ventilation shall be
				  provided.
(C) Drying rooms. If
				  cheese is to be paraffined, a drying room, or area, of adequate size shall be
				  provided to accommodate the maximum production of cheese during the flush
				  period. Shelving and air circulation shall be provided for proper drying.
				  Temperature and humidity control facilities shall be provided.
(D) Paraffining rooms. For rind cheese, a
				  separate room or compartment shall be provided for paraffining and boxing the
				  cheese. The room or compartment shall be of adequate size and the temperature
				  maintained near the temperature of the drying room to avoid sweating of the
				  cheese prior to paraffining.
(E)
				  Rindless block wrapping area. For rindless blocks, a space shall be provided
				  for proper wrapping and boxing of the cheese. The area shall be free from dust,
				  condensation, mold or other conditions which may contaminate the surface of the
				  cheese or contribute to an unsatisfactory packaging of the cheese.
(F) Coolers or curing rooms. Coolers, curing
				  rooms, or areas where cheese is held for curing or storage shall be clean and
				  maintained at the uniform temperature and humidity to protect the cheese.
				  Circulation of air shall be maintained at all times. The rooms shall be free
				  from rodents, insects, and pests. The shelves shall be kept clean and
				  dry.
(G) Cutting and packaging
				  rooms. When small packages of cheese are cut and wrapped, a separate room, or
				  area, shall be provided for the cleaning and preparation of the bulk cheese. In
				  addition, a separate room shall be provided for the cutting and wrapping
				  operation. The rooms shall be well lighted, ventilated, and provided with
				  filtered air. Air movement shall be outward to minimize the entrance of
				  unfiltered air into the cutting and packaging room.