reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart A - Solid Foods › Chapter 49 - SHELLFISH › Subchapter F - EMPLOYEE HEALTH AND CLEANLINESS › Section 49.62 - Cleanliness

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Employees and
					 other persons who handle shellfish shall wash their hands and exposed portions
					 of their arms with soap and warm water before beginning work, and during work
					 as often as necessary following other activities, such as smoking, eating,
					 cleaning or visits to the toilet. Hands, or rubber gloves when used, shall be
					 washed and sanitized before manually handling shellfish.
(b) A person may not eat food, drink
					 beverages or use tobacco in areas where shellfish is being processed or in
					 areas used for washing equipment or utensils.
(c) Employees shucking or handling shellfish
					 meat shall wear clean aprons or coats and effective hair restraints. When
					 manual handling of shellfish meat becomes necessary, sanitized rubber gloves or
					 the equivalent shall be worn, or the hands shall be washed and sanitized
					 immediately before the manual handling. Finger cots, gloves or shields, if worn
					 by shuckers, shall be sanitized as often as necessary and shall be made of
					 nonabsorbent material.
The provisions of this §
													49.62 amended under the act of May
						  23, 1945 (P. L. 926, No. 369) (35 P. S. §
														§
														655.1-655.13); and sections 1917-A and 1920-A
						  of The Administrative Code of 1929 (71 P. S. §
														§
														510-17 and
						  510-20).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.1 - Definitions

Current through Register Vol. 54, No. 28, July 13, 2024
The following words and terms, when used in this chapter,
						have the following meanings, unless the context clearly indicates
						otherwise:
Artificial dairy product
-A food
						manufactured, packaged or labeled so as to purport to resemble the identity,
						intended use, composition, physical and sensory properties of a dairy product
						for which there has been established a standard of identity.
Basic compositional ingredient
-An
						ingredient which contributes a significant portion of the nutritional value or
						characterizing ingredient of the food.
Department
-The Department of Agriculture
						of the Commonwealth.
Milk products
-Ice cream, ice cream mix,
						custard ice cream, french ice cream, frozen custard, ice milk, sherbet and
						other similar frozen and semifrozen products and dairy products used in the
						manufacture thereof.
Organoleptic or sensory characteristics
-Characteristics relating to the flavor, texture, smell or appearance-for
						example, package or label appearance-of a food product.
Physical characteristics
-Characteristics relating to the composition of a food including but not
						limited to fat and moisture content, nonfat solids content and functional
						ingredients or food additive content such as emulsifiers, stabilizers, flavor
						or color additives.
Reconstituted dairy products
-Reconstituted or recombined milk or dairy products resulting from the
						recombining of milk constitutents with potable water.
Secretary
-The Secretary of the
						Department.
Standardized food
-A food for which a
						standard of identity has been established by the Department.
Sterile
-A dairy product that has been
						processed and packaged so as to have extended shelf-life under nonrefrigerated
						conditions.
This section cited in 7 Pa. Code §
													57.42 (relating to specific
						  labeling requirements); 7 Pa. Code §
													59a.14 (relating to labeling:
						  bottles, containers and packages of milk, milk products or manufactured dairy
						  products).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.1a - Milk

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Milk in final
					 package form for beverage use may contain not less than 3.25% milkfat but not
					 more than 6% milkfat and not less than 8.25% milk solids not fat. Milk may be
					 adjusted by separating part of the milkfat, or by adding cream, concentrated
					 milk, dry whole milk, skim milk, concentrated skim milk or nonfat dry milk and
					 may be homogenized.
(b) Vitamin
					 additions are optional.
(1) If added, vitamin
					 A shall be present in such quantity that each quart of the food contains not
					 less than 2,000 International Units, within limits of good manufacturing
					 practice.
(2) If added, vitamin D
					 shall be present in such quantity that each quart of the food contains 400
					 International Units, within limits of good manufacturing practice.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.2 - Acidified milk

Current through Register Vol. 54, No. 28, July 13, 2024
Acidified milk shall comply with
						21 CFR
						131.111 (relating to acidified
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.3 - Cultured milk

Current through Register Vol. 54, No. 28, July 13, 2024
Cultured milk shall comply with
						21 CFR
						131.112 (relating to cultured
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.4 - Lowfat milk

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General.
Lowfat milk is milk from which sufficient milkfat has
					 been removed to produce a food having one of the following milkfat contents:
					 .5%, 1%, 1.5% or 2%, within limits of good manufacturing practices. It may
					 contain not less than 8.25% milk solids not fat and may be
					 homogenized.
(b)
Optional
					 vitamin addition.
If added, the vitamins shall be present as described
					 in § 57.1a(b) (relating to milk).
(c)
Optional ingredients.
The following safe and suitable optional ingredients may be used:
(1) Carriers for vitamins A and D.
(2) Concentrated skim milk, nonfat dry milk
					 or other milk derived ingredients to increase the nonfat solids content of the
					 food. The ratio of protein to total nonfat solids of the food, and protein
					 efficiency ratio of protein present, may not be decreased as a result of adding
					 the ingredients. If these ingredients are used, emulsifiers, stabilizers, or
					 both, may be added in an amount not to exceed 2% by weight of the solids
					 added.
(3) Characterizing flavoring
					 ingredients-with or without coloring, nutritive sweetener, emulsifiers and
					 stabilizers-as follows:
(i) Fruit and fruit
					 juices-including concentrated fruit and fruit juices.
(ii) Natural and artificial food
					 flavorings.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.5 - Acidified lowfat milk

Current through Register Vol. 54, No. 28, July 13, 2024
Acidified lowfat milk shall comply with
						21 CFR
						131.136 (relating to acidified lowfat
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.6 - Cultured lowfat milk

Current through Register Vol. 54, No. 28, July 13, 2024
Cultured lowfat milk shall comply with
						21 CFR
						131.138 (relating to cultured lowfat
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.7 - Skim milk or nonfat milk

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General.
Skim milk is milk from which sufficient milkfat has
					 been removed to reduce its milkfat content to less than 0.5%. Skim milk may
					 contain not less than 8.25% milk solids not fat and may be
					 homogenized.
(b)
Optional
					 vitamin addition.
If vitamins are added, they shall be present as
					 described in § 57.1a(b) (relating to milk).
(c)
Optional ingredients.
Optional ingredients may be added as provided in §
											57.4(c) (relating
					 to lowfat milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.8 - Acidified skim milk

Current through Register Vol. 54, No. 28, July 13, 2024
Acidified skim milk shall comply with
						21 CFR
						131.144 (relating to acidified skim
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.9 - Cultured skim milk

Current through Register Vol. 54, No. 28, July 13, 2024
Cultured skim milk shall comply with
						21 CFR
						131.146 (relating to cultured skim
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.10 - Buttermilk

Current through Register Vol. 54, No. 28, July 13, 2024
Buttermilk is a fluid product resulting from the
						manufacture of butter from approved milk or cream and containing not less than
						8.25% milk solids not fat.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.11 - Heavy cream

Current through Register Vol. 54, No. 28, July 13, 2024
Heavy cream shall comply with
						21 CFR
						131.150 (relating to heavy
						cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.12 - Light cream

Current through Register Vol. 54, No. 28, July 13, 2024
Light cream shall comply with
						21 CFR
						131.155 (relating to light
						cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.13 - Light whipping cream

Current through Register Vol. 54, No. 28, July 13, 2024
Light whipping cream shall comply with
						21 CFR
						131.157 (relating to light whipping
						cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.14 - Whipped light cream, whipped medium cream and whipped heavy cream

Current through Register Vol. 54, No. 28, July 13, 2024
Whipped light cream, whipped medium cream and whipped
						heavy cream are creams into which air or gas has been
						incorporated.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.15 - Sour cream

Current through Register Vol. 54, No. 28, July 13, 2024
Sour cream shall comply with
						21 CFR
						131.160 (relating to sour
						cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.15a - Lowfat sour cream

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Description
. Lowfat sour cream shall comply with
					 21 CFR
					 131.160 (relating to sour cream), except that
					 the food may not contain less than 6% nor more than 9% milkfat. Vitamin A may
					 be added. When the food is characterized by the addition of nutritive
					 sweeteners or bulky flavoring ingredients, the weight of the milkfat may not be
					 less than 6% of the remainder obtained by subtracting the weight of the
					 optional ingredients from the weight of the food. The food may not contain less
					 than 4.8% milkfat.
(b)
Vitamin addition
. If added, Vitamin A shall be present in a
					 quantity so that 2 tablespoons-1 fluid ounce-serving of the food contains not
					 less than 175 International Units of Vitamin A, within limits of good
					 manufacturing practice.
(c)
Nomenclature
. The name of the food is "Lowfat Sour Cream" or
					 alternatively "Lite Sour Cream".
The provisions of this §
													57.15a issued under section 7 of
						  the act of August 8, 1961 (P. L. 975, No. 436) (31 P. S. §
														520-7).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.16 - Acidified sour cream

Current through Register Vol. 54, No. 28, July 13, 2024
Acidified sour cream shall comply with
						21 CFR
						131.162 (relating to acidified sour
						cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.17 - Eggnog

Current through Register Vol. 54, No. 28, July 13, 2024
Eggnog shall comply with
						21 CFR
						131.170 (relating to
						eggnog).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.18 - Half-and-half

Current through Register Vol. 54, No. 28, July 13, 2024
Half-and-half shall comply with
						21 CFR
						131.180 (relating to
						half-and-half).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.19 - Sour half-and-half

Current through Register Vol. 54, No. 28, July 13, 2024
Sour half-and-half shall comply with
						21 CFR
						131.185 (relating to sour
						half-and-half).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.20 - Acidified sour half-and-half

Current through Register Vol. 54, No. 28, July 13, 2024
Acidified sour half-and-half shall comply with
						21 CFR
						131.187 (relating to sour
						half-and-half).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.21 - Yogurt

Current through Register Vol. 54, No. 28, July 13, 2024
Yogurt shall comply with
						21 CFR
						131.200 (relating to
						yogurt).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.22 - Lowfat yogurt

Current through Register Vol. 54, No. 28, July 13, 2024
Lowfat yogurt shall comply with
						21 CFR
						131.203 (relating to lowfat
						yogurt).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.23 - Nonfat yogurt

Current through Register Vol. 54, No. 28, July 13, 2024
Nonfat yogurt shall comply with
						21 CFR
						131.206 (relating to nonfat
						yogurt).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.24 - Protein fortified lowfat milk or skim milk

Current through Register Vol. 54, No. 28, July 13, 2024
Protein fortified lowfat milk or skim milk may contain
						less than 10% milk derived nonfat solids.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.25 - Approved testing methods

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The milkfat
					 content standards prescribed by this chapter shall be determined by a milkfat
					 testing method set forth in the latest edition of either of the following:
(1)
Official Methods of Analysis of
					 the Association of Official Analytical Chemists
, published by the
					 Association of Official Analytical Chemists.
(2)
Standard Methods for the
					 Examination of Dairy Products
, published by the American Public Health
					 Association, Inc.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.26 - Approved ingredients

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Milk
					 and dairy products shall be approved by the Department before use in products
					 defined in this subchapter.
(b)
					 Other ingredients, if permitted, including but not limited to flavors,
					 sweeteners, stabilizers, emulsifiers, vitamins and minerals shall be safe and
					 suitable as defined by 21 CFR Subchapter B (relating to food for human
					 consumption). Safe and suitable ingredients may be used at levels necessary to
					 achieve their intended effects.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.27 - Other dairy products standard

Current through Register Vol. 54, No. 28, July 13, 2024
A dairy product not specifically defined in this chapter
						shall conform with 21 CFR
						Parts 131 and
						133 (relating to milk and cream
						and cheese).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS › Section 57.28 - Temporary marketing permit

Current through Register Vol. 54, No. 28, July 13, 2024
(a) A
					 dairy product to be sold in this Commonwealth shall conform with established
					 definitions and standards of identity, except that a person holding a current
					 milk or milk products permit, issued under the act of July 2, 1935 (P. L. 589,
					 No. 210) (31 P. S. §
												§
												645-660g), known as the Milk Sanitation Law,
					 who wishes to process a dairy product for which a standard of identity has not
					 been promulgated by the Secretary, may apply to the Secretary for a temporary
					 permit to market the product.
(b)
					 The application shall be on a form furnished by the Secretary and contain
					 information as the Secretary may require. The permit shall be for a period not
					 to exceed 1 year, although the temporary marketing may be extended for a period
					 of up to 1 year by the Secretary if a new standard of identity has been
					 introduced under section 7 of the act of August 8, 1961 (P. L. 975, No. 436)
					 (31
					 P. S. §
												520-7) known as the Milk
					 Adulteration and Labeling Act.
(c)
					 The Secretary may revoke a permit if the application contains misleading
					 statements, or if the Secretary determines that unfair competitive advantage is
					 gained through the issuance of the permit, or that the need no longer exists
					 for a permit.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter B - LABELING › Section 57.41 - General labeling requirements

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Containers, including bulk containers, shall carry minimum labeling including,
					 without limitation:
(1) Name of the
					 product.
(2) Net
					 contents.
(3) Milkfat content, in
					 the case of lowfat dairy products.
(4) Name and address of the processor or
					 distributor. When the name and address of a distributor appears in lieu of that
					 of the processor such words as "Mfg. for," "Dist. by," or "Packed for" shall
					 also appear on the package. Products showing a general address or the name and
					 address of a distributor shall be further labeled to identify the processing
					 plant by assigned numerical code or the plant name and
					 address.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.51 - Butter

Current through Register Vol. 54, No. 28, July 13, 2024
Butter is the food product, usually known as butter,
						which is made exclusively from milk or cream, or both, with or without common
						salt, and with or without additional coloring matter and contains not less than
						80% by weight of milkfat.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.52 - Dry whole milk

Current through Register Vol. 54, No. 28, July 13, 2024
Dry whole milk shall comply with
						21 CFR
						131.147 (relating to dry whole
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.53 - Dry buttermilk

Current through Register Vol. 54, No. 28, July 13, 2024
Dry buttermilk-made by the spray process or the
						atmospheric roller process-is the product resulting from drying liquid
						buttermilk derived from the manufacture of sweet cream butter to which no
						alkali or other chemical has been added and which has been pasteurized either
						before or during the process of manufacture at a temperature of 161°F for
						15 seconds or its equivalent in bacterial destruction.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.54 - Whey

Current through Register Vol. 54, No. 28, July 13, 2024
Whey is the fluid obtained by separating the coagulum
						from milk, cream or skim milk in cheesemaking. The acidity of the whey may be
						adjusted by the addition of safe and suitable pH adjusting ingredients. Salt
						drippings-moisture removed from cheese curd as a result of salting-may not be
						collected for further processing as whey.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.55 - Dry whey

Current through Register Vol. 54, No. 28, July 13, 2024
Dry whey is the product resulting from drying fresh whey
						which has been pasteurized and to which nothing has been added as a
						preservative. It contains constituents, except moisture, in the same relative
						proportions as in the whey.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.56 - Evaporated skimmed milk

Current through Register Vol. 54, No. 28, July 13, 2024
Evaporated skimmed milk shall comply with
						21 CFR
						131.132 (relating to evaporated skim
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.57 - Sweetened condensed skimmed milk

Current through Register Vol. 54, No. 28, July 13, 2024
Sweetened condensed skimmed milk shall comply with
						21 CFR
						131.122 (relating to sweetened condensed
						skimmed milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.58 - Dairy shake

Current through Register Vol. 54, No. 28, July 13, 2024
Dairy shake is a pasteurized or ultrapasteurized
						semiviscous drink consisting of one or more optional dairy ingredients and
						other safe and suitable nonmilk derived ingredients-sweeteners, stabilizers,
						flavors and colors-excluding other food fats. The finished product contains not
						less than 3.25% milkfat and not less than 11% total milk
						solids.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.59 - Milk shake

Current through Register Vol. 54, No. 28, July 13, 2024
Milk shake is a semiviscous drink made by combining
						pasteurized milk with ice cream or ice milk, and may contain other safe and
						suitable nonmilk derived ingredients-sweeteners, flavors and colors-excluding
						other food fats.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.60 - Concentrated milk

Current through Register Vol. 54, No. 28, July 13, 2024
Concentrated milk shall comply with
						21 CFR
						131.115 (relating to concentrated
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.61 - Evaporated milk

Current through Register Vol. 54, No. 28, July 13, 2024
Evaporated milk shall comply with
						21 CFR
						131.130 (relating to evaporated
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.62 - Sweetened condensed milk

Current through Register Vol. 54, No. 28, July 13, 2024
Sweetened condensed milk shall comply with
						21 CFR
						131.120 (relating to sweetened condensed
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.63 - Lowfat dry milk

Current through Register Vol. 54, No. 28, July 13, 2024
Lowfat dry milk shall comply with
						21 CFR
						131.123 (relating to lowfat dry
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.64 - Nonfat dry milk

Current through Register Vol. 54, No. 28, July 13, 2024
Nonfat dry milk shall comply with
						21 CFR
						131.125 (relating to nonfat dry
						milk).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.65 - Nonfat dry milk fortified with vitamins A and D

Current through Register Vol. 54, No. 28, July 13, 2024
Nonfat dry milk fortified with vitamins A and D shall
						comply with 21 CFR
						131.127 (relating to nonfat dry milk
						fortified with vitamins A and D).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.66 - Dry cream

Current through Register Vol. 54, No. 28, July 13, 2024
Dry cream shall comply with
						21 CFR
						131.149 (relating to dry
						cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter C - OTHER DAIRY PRODUCTS › Section 57.67 - Other dairy products

Current through Register Vol. 54, No. 28, July 13, 2024
Other dairy products not listed in this subchapter shall
						comply with 21 CFR Part 131 (relating to milk and cream).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter D - CHEESE AND RELATED CHEESE PRODUCTS › Section 57.71 - Cheese and related cheese products

Current through Register Vol. 54, No. 28, July 13, 2024
Cheese and related cheese products shall comply with 21
						CFR Part 133 (relating to cheeses and related cheese
						products).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 57 - MILK AND DAIRY PRODUCTS-GENERAL PROVISIONS › Subchapter E - SPECIAL PROVISIONS › Section 57.81 - Conditions of sale

Current through Register Vol. 54, No. 28, July 13, 2024
Artificial dairy products served in an eating place shall
						be identified by menu, menu board or individual serving container labeled in a
						manner that is easily recognized by the consumer.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter A - Reserved › TERMS AND APPLICATION › Section 59.1 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
The provisions of this §
														59.1 issued under the act of July
							 2, 1935 (P. L. 558, No. 163) (31 P. S. §
															§
															645-660f); reserved under the act of July 2,
							 1935 (P. L. 589, No. 210) (31 P. S. §
															§
															645-660g).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter A - Reserved › LABELING › Section 59.22 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
The provisions of this §
														59.22 amended and reserved under
							 the act of July 2, 1935 (P. L. 589, No. 210) (31 P. S. §
															§
															645-660g).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter B - Reserved › GENERAL PROVISIONS › Section 59.52 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
The provisions of this §
														59.52 amended under the act of July
							 2, 1935 (P. L. 589, No. 12) (31 P. S. §
															§
															645-660f); reserved under the act of July 2,
							 1935 (P. L. 589, No. 210) (31 P. S. §
															§
															645-660g) and 3 Pa.C.S. Chapter 57,
							 Subchapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter B - Reserved › SANITATION AND PROCEDURE REQUIREMENTS APPLICABLE TO THE HANDLING AND PROCESSING OF PASTEURIZED MILK AND MILK PRODUCTS (MILK PLANT) › Section 59.201-59.216 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter B - Reserved › SANITATION AND PROCEDURE REQUIREMENTS APPLICABLE TO THE HANDLING AND PROCESSING OF PASTEURIZED MILK AND MILK PRODUCTS (MILK PLANT) › Section 59.216a-59.216d - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter B - Reserved › SANITATION AND PROCEDURE REQUIREMENTS APPLICABLE TO THE HANDLING AND PROCESSING OF PASTEURIZED MILK AND MILK PRODUCTS (MILK PLANT) › Section 59.217-59.222 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter G - Reserved › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING INSTANT NONFAT DRY MILK, NONFAT DRY MILK, DRY WHOLE MILK, DRY BUTTERMILK, DRY WHEY AND OTHER DRY MILK PRODUCTS › Section 59.721-59.752 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter G - Reserved › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 59.761-59.763 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter G - Reserved › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 59.781 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter G - Reserved › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 59.782 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter G - Reserved › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING EVAPORATED AND CONDENSED MILK › Section 59.791 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59 - RESERVED › Subchapter G - Reserved › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING EVAPORATED AND CONDENSED MILK › Section 59.792 - Reserved

Current through Register Vol. 54, No. 28, July 13, 2024
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter A - PRELIMINARY PROVISIONS › Section 59a.1 - Scope

Current through Register Vol. 54, No. 28, July 13, 2024
This chapter establishes the minimum requirements for the
						following:
(1) The production,
					 transportation, processing, handling, sampling, examination, labeling and sale
					 of milk, raw milk, milk products and manufactured dairy products.
(2) The inspection of dairy farms, milk
					 plants, receiving stations, transfer stations, milk tank truck cleaning
					 facilities, milk tank trucks and bulk milk haulers/samplers.
(3) The issuing, suspension and revocation of
					 permits to milk plants, receiving stations, transfer stations, milk tank truck
					 cleaning facilities and distributors.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter A - PRELIMINARY PROVISIONS › Section 59a.3 - Contacting the Department

Current through Register Vol. 54, No. 28, July 13, 2024
For purposes of this chapter, the Department may be
						contacted as follows:
(1) By mail, at
					 the following address:
Pennsylvania Department of Agriculture Bureau of Food
						Safety and Laboratory Services ATTN: Division of Milk Sanitation 2301 North
						Cameron Street Harrisburg, PA 17110-9408
(2) By telephone, as follows: (717)
					 787-4315
(3) Through the following
					 web site: www. agriculture.state.pa.us.
This section cited in 7 Pa. Code §
													59a.4 (relating to approved
						  inspectors); 7 Pa. Code §
													59a.12 (relating to permits); 7 Pa.
						  Code §
													59a.14 (relating to 29labeling:
						  bottles, containers and packages of milk, milk products or manufactured dairy
						  products); and 7 Pa. Code §
													59a.403 (relating to raw milk
						  permit).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter A - PRELIMINARY PROVISIONS › Section 59a.4 - Approved inspectors

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Application.
A person may apply to the Department to be
					 licensed as an approved inspector for purposes of the act and this chapter. The
					 Department will provide application forms, or the renewal forms described in
					 subsection (d), upon request to the address or web site identified in §
											59a.3 (relating to contacting the
					 Department). An application fee of $50 (or as otherwise prescribed by statute)
					 must accompany the application.
(b)
Criteria for approval.
An applicant shall meet the following
					 criteria to be eligible for licensure as an approved inspector:
(1) The applicant shall be 21 years of age or
					 older.
(2) The applicant may not
					 have been convicted of a felony criminal offense within the 10 years preceding
					 the date of application.
(3) The
					 applicant shall have at least 2 years of academic training or experience in the
					 area of milk production and milk sanitation. The Department may verify that an
					 applicant has adequate experience by having Department personnel conduct one or
					 more joint dairy farm inspections with the applicant.
(4) The applicant shall complete a
					 Department-administered approved inspector examination and achieve a final
					 score of at least 80%.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter A - PRELIMINARY PROVISIONS › Section 59a.5 - Standards for Pennsylvania-approved dairy laboratories, official laboratories and other laboratories; reports of results

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General standards.
A
					 Pennsylvania-approved dairy laboratory, an official laboratory or another
					 laboratory that conducts sampling or laboratory examinations for purposes of
					 this chapter shall conform that sampling or testing to the applicable standards
					 and procedures set forth in the
Standard Methods for the Examination of
					 Dairy Products
or the current edition of the
Official Methods
					 of Analysis of the Association of Official Analytical Chemists
.
					 Procedures, including laboratory examination procedures and the certification
					 of sample collectors, shall be evaluated in accordance with the current
Evaluation of Milk Laboratories, Recommendations of the United States
					 Public Health Service/Food and Drug Administration
and the Grade "A"
					 PMO and operate in accordance with current FDA 2400 Laboratory Series
					 forms.
(b)
Reports of
					 results.
If a Pennsylvania-approved dairy laboratory issues a report
					 of the results of laboratory examinations for purposes of this chapter, the
					 report shall be signed by a Pennsylvania-approved dairy laboratory director or
					 a person designated by a laboratory director to sign these reports. If an
					 official laboratory issues a report of the results of laboratory examinations
					 for purposes of this chapter, the report shall be signed by the laboratory
					 director, a person designated by the laboratory director, the person who
					 performed the tests described in the report or the Director of the Department's
					 Bureau of Food Safety and Laboratory Services.
(c)
Pennsylvania-approved dairy
					 laboratory director.
(1) A person
					 may apply to the Department to be certified as a Pennsylvania-approved dairy
					 laboratory director. This approval may be sought for one or more of the
					 following categories of dairy testing procedures:
(i) Sampling.
(ii) Cultural procedures.
(iii) Coliform count (media or
					 PetrifilmTM).
(iv) Standard plate count (media or
					 PetrifilmTM Count).
(v) Drug Residue Testing/Appendix N of the
					 Grade "A" PMO.
(vi) Direct
					 microscopic somatic cell count or electronic somatic cell count, or
					 both.
(vii) Phosphatase: Electronic
					 Fluorophos or Charm methodologies, or both.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter B - PERMIT REQUIREMENTS › Section 59a.11 - Adoption of Grade "A" PMO

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General adoption of the Grade "A" PMO.
The provisions, terms,
					 procedures, appendices and standards of the Grade "A" PMO are adopted as the
					 regulatory standards of the Department to the extent they do not conflict with
					 one or more of the following:
(1) The
					 act.
(2) The Food Safety
					 Act.
(3) A provision of this
					 chapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter B - PERMIT REQUIREMENTS › Section 59a.12 - Permits

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Permit
					 required.
A person may not sell milk, milk products or manufactured
					 dairy products within this Commonwealth without having a current, valid permit
					 from the Secretary, unless the person is exempt from this permit requirement
					 under subsection (b). A separate permit shall be obtained for each milk plant,
					 milk distributor, receiving station, transfer station, bulk tank unit and milk
					 tank truck cleaning facility, and by every producer of raw milk in accordance
					 with Subchapter F (relating to raw milk for human consumption). Additional
					 permits or licenses may be required for milk haulers and weighers/samplers
					 under regulations established and enforced by the Milk Marketing Board under
					 Part VI (relating to Milk Marketing Board).
(b)
Exceptions.
The permit
					 requirement of subsection (a) does not apply to the following:
(1) A person selling or delivering milk
					 directly from a dairy farm to a milk plant.
(2) A dairy farm producing and selling milk
					 for pasteurization or milk for manufacturing.
(3) A person selling milk, milk products or
					 manufactured dairy products from a store, when the milk or milk products have
					 been purchased from a person already in possession of a permit to sell milk or
					 milk products.
(4) A hotel,
					 restaurant, soda fountain, boarding house or other place where milk, milk
					 products or manufactured dairy products are to be consumed on-premises, and
					 have been purchased from a person already in possession of a permit to sell
					 milk or milk products.
(5) A person
					 producing and selling milk from a single cow, and exempted from the permit
					 requirement in accordance with the act.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter B - PERMIT REQUIREMENTS › Section 59a.13 - Adulterated or misbranded milk, milk products or manufactured dairy products

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Sales
					 of adulterated or misbranded milk prohibited.
A person may not sell
					 adulterated or misbranded milk, milk products or manufactured dairy
					 products.
(b)
Seizure,
					 condemnation, denaturing or destruction of milk, milk products or manufactured
					 dairy products.
Adulterated or misbranded milk may be seized,
					 condemned, denatured and destroyed by the Department if the Secretary considers
					 the substance unsafe or a menace to public health.
(c)
Reference to applicable
					 provisions of the Grade "A" PMO.
The provisions of the Grade "A" PMO,
					 in particular section 2, regarding adulterated or misbranded milk or milk
					 products, apply to this section to the extent described in §
											59a.11 (relating to adoption of
					 Grade "A" PMO).