reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.344 - Operations and operating procedures: Condensed surge supply

Current through Register Vol. 54, No. 28, July 13, 2024
Surge tanks or balance tanks if used between the
						  evaporators and dryer shall be used to hold the minimum amount of condensed
						  product necessary for a uniform flow to the dryers. The tanks holding products
						  at temperatures below 150° F shall be completely emptied and washed after
						  each 4 hours of operation or less. Alternate tanks shall be provided to permit
						  continuous operation during washing of tanks.
This section cited in 7 Pa. Code §
														59a.304 (relating to equipment and
							 utensils).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.345 - Operations and operating procedures: Condensed storage tanks

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Excess production.
Excess production of condensed products over that which the dryer will take
						continuously from the evaporator or pans should be by-passed through a cooler
						into a storage tank at 50° F or lower and held at this temperature until
						used.
(b)
Regular cleaning
						and sanitizing.
Product cut-off points shall be made at least every 24
						hours and the tank completely emptied, washed and sanitized before
						reuse.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.346 - Operations and operating procedures: Drying

Current through Register Vol. 54, No. 28, July 13, 2024
Each dryer shall be operated at not more than the
						  manufacturer's rated capacity for the highest quality dry product consistent
						  with the most efficient operation. This does not preclude the remodeling or
						  redesigning of dryers after installation when properly engineered and designed.
						  The dry products shall be removed from the drying chamber continuously during
						  the drying process.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.347 - Operations and operating procedures: Cooling dry products

Current through Register Vol. 54, No. 28, July 13, 2024
Prior to packaging and immediately following removal
						  from the drying chamber, the dry product shall be cooled to a temperature not
						  exceeding 110° F.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.349 - Operations and operating procedures: Product adulteration

Current through Register Vol. 54, No. 28, July 13, 2024
Necessary precautions shall be taken throughout the
						  entire operation to prevent the adulteration of one product with another. The
						  commingling of one type of liquid or dry product with another shall be
						  considered as an adulteration of the product. This does not prohibit the normal
						  standardization of like products in accordance with good commercial practices
						  or the production of specific products for special uses, if applicable labeling
						  requirements are met.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.350 - Operations and operating procedures: Checking quality

Current through Register Vol. 54, No. 28, July 13, 2024
Milk, manufactured dairy products and dry milk products
						  shall be subject to inspection and analysis by the plant for quality and
						  condition throughout each processing operation. Line samples shall be taken
						  periodically as an aid to quality control in addition to the regular routine
						  analysis made on the finished products.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.351 - Operations and operating procedures: Requirements for instant nonfat dry milk

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Sampling and testing.
Instant nonfat dry milk offered for sale
						shall be sampled and tested by an approved laboratory at least once each month
						for the purpose of assuring that the product meets the requirements of
						subsection (b). The dry milk plant shall have each sublot of approximately
						4,000 pounds tested and analyzed prior to being packaged or offered for sale.
						Products which do not meet the requirements of subsection (b) may not be
						offered as Extra Grade.
(b)
Requirements for Extra Grade instant nonfat dry milk.
Requirements are as follows:
(1)
Flavor and odor.
The flavor and odor must be sweet, pleasing
						and desirable but may possess the following flavors to a slight degree: chalky,
						cooked, feed or flat.
(2)
Physical appearance.
The physical appearance must possess a
						uniform white to light cream natural color and be reasonably free-flowing and
						free from lumps except those that readily break up with very slight
						pressure.
(3)
Bacterial
						estimate.
The standard plate count may not be more than 10,000 per
						gram.
(4)
Coliform
						count.
The coliform count may not be more than 10 per gram.
(5)
Milkfat content.
The
						milkfat may not be more than 1.25%.
(6)
Moisture count.
The
						moisture may not be more than 4.5%.
(7)
Scorched particle
						content.
Scorched particles may not be more than 15 mg.
(8)
Solubility index.
The
						solubility index may not be more than 1 milliliter.
(9)
Titratable acidity.
The
						titratable acidity may not be more than 0.15%.
(10)
Dispersibility.
The
						dispersibility may not be less than 85% by the Modified Moats-Dabbah Method, as
						recommended by the United States Department of Agriculture.
(11)
Direct microscopic clump
						count.
The direct microscopic clump count may not be more than 40
						million per gram.
(12)
USDA
						grading.
The product must be graded as Extra Grade instant nonfat dry
						milk by the Dairy Grading Branch, United States Department of
						Agriculture.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.352 - Operations and operating procedures: Cleaning of dryers, conveyors, sifters and storage bins

Current through Register Vol. 54, No. 28, July 13, 2024
Dryers, conveyors, sifters and storage bins shall be
						  cleaned as often as necessary to maintain the equipment in a clean and sanitary
						  condition. The kind of cleaning procedure-either wet or dry-and the frequency
						  of cleaning, shall be based upon observation of actual operating results and
						  conditions.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › 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 59a.353 - Operations and operating procedures: Insect and rodent control program

Current through Register Vol. 54, No. 28, July 13, 2024
In addition to any commercial pest control service, if
						  one is utilized, a specifically designated employee shall be made responsible
						  for the performance of a regularly scheduled insect and rodent control
						  program.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 59a.361 - Rooms and compartments

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Coolers and freezers.
The coolers and freezers must be
						equipped with facilities for maintaining proper temperature and humidity
						conditions, to protect the quality and condition of the products during storage
						or during tempering prior to further processing. Coolers and freezers shall be
						kept clean, orderly, free from insects, rodents and mold, and maintained in
						good repair. They must be adequately lighted and proper circulation of air
						shall be maintained at all times. The floors, walls and ceilings must be of a
						construction that permits thorough cleaning.
(b)
Churn rooms.
Churn
						rooms, in addition to proper construction and sanitation, must be equipped so
						the air is kept free from objectionable odors and vapors and extreme
						temperatures by means of adequate ventilation and exhaust systems or air
						conditioning and heating facilities.
(c)
Print and bulk packaging
						rooms.
Rooms used for packaging print or bulk butter and related
						products must, in addition to proper construction and sanitation, provide an
						atmosphere relatively free from mold (no more than 10 mold colonies per cubic
						foot of air), dust or other airborne contamination and be maintained at a
						reasonable room temperature.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 59a.362 - Equipment and utensils

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General construction, repair and installation.
Equipment and
						utensils necessary to the manufacture of butter and related products must meet
						requirements in §
												59a.304 (relating to equipment and
						utensils).
(b)
Continuous
						churn.
Product contact surfaces must be of noncorrosive material.
						Nonmetallic product contact surfaces must comply with the current
3-A
						Standards for Multiple-Use Plastic Materials
or the current
3-A Sanitary Standards for Multiple-Use Rubber, and Rubber-Like
						Materials
. Product contact surfaces must be readily accessible for
						cleaning and inspection.
(c)
Conventional churn.
Churns must be constructed of aluminum,
						stainless steel or equally corrosion resistant metal, free from cracks and in
						good repair. Gasket material must be fat resistant, nontoxic and reasonably
						durable. Seals around the doors must be tight.
(d)
Bulk butter trucks, boats and
						packers.
Bulk butter trucks, boats and packers must be constructed of
						aluminum, stainless steel or equally corrosion resistant metal free from
						cracks, seams and have a surface that is relatively smooth and easily
						cleanable.
(e)
Butter,
						frozen or plastic cream melting machines.
Shavers, shredders or
						melting machines used for rapid melting of butter, frozen or plastic cream must
						be of stainless steel or equally corrosion resistant metal, sanitary
						construction and easily cleanable.
(f)
Printing equipment.
Printing equipment must comply with the current
3-A Sanitary Standards
						for Equipment for Packaging Viscous Products
.
(g)
Brine tanks.
Brine tanks
						used for the treating of parchment liners must be constructed of noncorrosive
						material and have an adequate and safe means of heating the salt solution for
						the treatment of the liners. The tank must also be provided with a satisfactory
						drainage outlet.
(h)
Starter vats.
Bulk starter vats must be of stainless steel or
						equally corrosion resistant metal and constructed according to applicable
3-A Sanitary Standards
. The vats must be in good repair,
						equipped with tight-fitting lids and have effective temperature
						controls.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING BUTTER AND RELATED PRODUCTS › Section 59a.363 - Operations and operating procedures

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Pasteurization.
The milk
						or cream shall be pasteurized at the plant where the milk or cream is processed
						into the finished product.
(1)
Cream
						for buttermaking.
Requirements are as follows:
(i) The cream for buttermaking shall be
						pasteurized at a temperature of at least 165° F and held continuously in a
						vat at that temperature at least than 30 minutes, pasteurized by the HTST
						method at a minimum time and temperature of at least 185° F for at least 15
						seconds or by another equivalent time and temperature combination that is
						approved by the Department. Additional heat treatment above the minimum
						pasteurization requirement is advisable to insure improved keeping quality
						characteristics.
(ii) Adequate
						pasteurization control shall be used and the diversion valve shall be set to
						divert at less than 185° F with a 15 second holding time or its equivalent
						in time and temperature to assure pasteurization. If the vat or holding method
						of pasteurization is used, vat covers shall be closed prior to the holding
						period to assure temperature of air space reaching the minimum temperature
						before holding time starts. Covers shall also be kept closed during the holding
						and cooling period.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 59a.371 - Rooms and compartments

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Starter room.
Starter rooms or areas shall be properly
						equipped and maintained for the propagation and handling of starter cultures.
						Necessary precautions shall be taken to prevent contamination of the starter,
						the room, equipment and the air therein.
(b)
Make room.
The room in
						which the cheese is manufactured must 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
						room.
If cheese is to be paraffined, a drying room of adequate size
						shall be provided to accommodate the maximum production of cheese during the
						flush period. Adequate shelving and air circulation shall be provided for
						proper drying. Suitable temperature and humidity control facilities shall be
						provided. tion.
(d)
Paraffining room or area.
For rind cheese, a separate room or
						area shall be provided for paraffining and boxing the cheese. The room or area
						must 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 suitable space shall be provided for
						proper wrapping and boxing of the cheese. The area must be free from dust,
						condensation, mold or other conditions which may contaminate the surface of the
						cheese or contribute to the unsatisfactory packaging of the cheese.
(f)
Coolers or curing rooms.
Coolers or curing rooms where cheese is held for curing or storage must be
						clean and maintained at the proper uniform temperature and humidity to
						adequately protect the cheese. Proper circulation of air shall be maintained at
						all times. The rooms must 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, separate rooms shall be provided for the cleaning and
						preparation of the bulk cheese and a separate room shall be provided for the
						cutting and wrapping operation. The rooms must be well lighted, ventilated and
						provided with filtered air. Air movement must be outward to minimize the
						entrance of unfiltered air into the cutting and packaging room.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 59a.372 - Equipment and utensils

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General construction, repair and installation.
Equipment and
						utensils necessary to the manufacture of cheese and related products must meet
						the requirements of §
												59a.304 (relating to equipment and
						utensils). In addition, for other equipment the following requirements in this
						section shall be met.
(b)
Starter vats.
Bulk starter vats must be of stainless steel or
						equally corrosion resistant metal and must be in good repair, equipped with
						tight-fitting lids and have adequate temperature controls, such as valves,
						indicating or recording thermometers. New vats shall be constructed according
						to the applicable
3-A Sanitary Standards
.
(c)
Cheese vats.
Requirements are as follows:
(1) Open vats
						used for making cheese must be of metal construction with adequate jacket
						capacity for uniform heating. The inner liner must be minimum 16-gauge
						stainless steel, properly pitched from side to center and from rear to front
						for adequate drainage. The liner must be smooth, free from excessive dents or
						creases and extend over the edge of the outer jacket. The outer jacket must be
						constructed of stainless steel or other equally corrosion resistant metal which
						can be kept clean and sanitary. The junction of the liner and outer jackets
						must be constructed to prevent milk or cheese from entering the inner
						jacket.
(2) The vat must be
						equipped with a suitable sanitary outlet valve. Effective valves must be
						provided and properly maintained to control the application of heat to the
						vat.
(3) Enclosed cheese vats must
						meet the requirements of the current
3-A Sanitary Standards for
						Enclosed Cheese Vats and Tables
.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING AND PACKAGING CHEESE › Section 59a.373 - Operations and operating procedures

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Cheese from pasteurized
						milk.
(1) When the cheese is labeled
						as pasteurized, the milk shall be pasteurized by subjecting every particle of
						milk to a minimum temperature of 161° F for at least 15 seconds.
(2) HTST pasteurization units must be
						equipped with the proper controls and equipment to assure pasteurization. If
						the milk is held more than 2 hours between time of receipt or heat treatment
						and setting, it shall be cooled to 45° F or lower until time of
						setting.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 59a.381 - Equipment and utensils

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General construction, repair and installation.
The equipment
						and utensils used for the handling and processing of cheese products must be as
						specified in §
												59a.304 (relating to equipment and
						utensils). In addition, for certain other equipment the requirements in this
						section shall be met.
(b)
Conveyors.
Conveyors must be constructed of material which can
						be properly cleaned, will not rust, or otherwise contaminate the cheese, and
						shall be maintained in good repair.
(c)
Grinders or shredders.
The grinders or shredders used in the preparation of the trimmed and cleaned
						natural cheese for the cookers must be adequate in size. Product contact
						surfaces must be of corrosion resistant material, and of a construction to
						prevent contamination of the cheese and to allow thorough cleaning of all parts
						and product contact surfaces.
(d)
Cookers.
The cookers must be the steam jacketed or direct
						steam type. The cookers must be constructed of stainless steel or other equally
						corrosion resistant material. Product contact surfaces must be readily
						accessible for cleaning. Each cooker must be equipped with an indicating
						thermometer and a temperature recording device. Steam check valves on direct
						steam type cookers must be mounted flush with cooker wall, constructed of
						stainless steel and designed to prevent the backup of product into the steam
						line, or the steam line must be constructed of stainless steel pipes and
						fittings which can be readily cleaned. If direct steam is applied to the
						product, only culinary steam shall be used.
(e)
Fillers.
The hoppers of
						all fillers must be covered but the cover may have sight ports. If necessary,
						the hopper may have an agitator to prevent buildup on side wall. The filler
						valves and head shall be kept in good repair, capable of accurate
						measurements.
This section cited in 7 Pa. Code §
														59a.304 (relating to equipment and
							 utensils).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING PASTEURIZED PROCESS CHEESE AND RELATED PRODUCTS › Section 59a.382 - Operations and operating procedures

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Trimming and cleaning.
The natural cheese shall be cleaned free of all nonedible portions. Paraffin
						and bandages as well as rind surfaces, mold or unclean areas of another part
						which is unwholesome or unappetizing shall be removed.
(b)
Cooking the batch.
Each
						batch of cheese within the cooker, including the optional ingredients, shall be
						thoroughly commingled, the contents pasteurized at a temperature of at least
						158° F and held at that temperature for at least 30 seconds. Care shall be
						taken to prevent the entrance of cheese particles or ingredients after the
						cooker batch of cheese has reached the final heating temperature. After holding
						for the required period of time, the hot cheese shall be emptied from the
						cooker as quickly as possible.
(c)
Forming containers.
Containers either lined or unlined shall
						be assembled and stored in a sanitary manner to prevent contamination.
						Procedures must be in place for the handling of containers between forming and
						filling that prevent contamination of the product contact surfaces. Preforming
						and assembling of pouch liners and containers shall be kept to a minimum and
						the supply rotated to limit the length of time exposed to possible
						contamination prior to filling.
(d)
Filling containers.
Hot fluid cheese from the cookers may be
						held in hotwells or hoppers to assure a constant and even supply of processed
						cheese to the filler or slice former. Filler valves must effectively measure
						the desired amount of product into the pouch or container in a sanitary manner
						and cut off sharply without drip or drag of cheese across the opening. An
						effective system shall be used to maintain accurate and precise weight control.
						Damaged or unsatisfactory packages shall be removed from production, and the
						cheese may be salvaged into sanitary containers and added back to
						cookers.
(e)
Closing and
						sealing containers.
Pouches, liners or containers having product
						contact surfaces after filling shall be folded or closed and sealed in a
						sanitary manner, preferably by mechanical means, to assure against
						contamination. Each container in addition to other required labeling must be
						coded in a manner that is easily identifiable as to date of manufacture by lot
						or sublot number.
This section cited in 7 Pa. Code §
														59a.304 (relating to equipment and
							 utensils).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING EVAPORATED, CONDENSED OR STERILIZED MILK PRODUCTS › Section 59a.391 - Equipment and utensils

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General construction, repair and installation.
The equipment
						and utensils used for processing and packaging evaporated and condensed milk
						shall be as specified in §
												59a.304 (relating to equipment and
						utensils).
(b)
Evaporators
						and vacuum pans.
Equipment used in the removal of moisture from milk
						or milk products for the purpose of concentrating the solids must meet the
						requirements of the current
3-A Sanitary Standards for Milk and Milk
						Products Evaporators and Vacuum Pans
. New or used replacements for
						this type of equipment must meet the appropriate
3-A Sanitary
						Standards
.
(c)
Fillers.
Both gravity and vacuum type fillers must be of
						sanitary design and all product contact surfaces, if metal, must be made of
						stainless steel or equally corrosion resistant material. Certain evaporated
						milk fillers having brass parts may be approved if free from corroded surfaces
						and kept in good repair. Fillers must be designed so that they in no way will
						contaminate or detract from the quality of the product being
						packaged.
(d)
Batch or
						continuous in-container sterilizers.
Batch or continuous in-container
						sterilizers must be equipped with accurate temperature controls and effective
						valves for regulating the sterilization process. The equipment shall be
						maintained to assure control of the length of time of processing and to
						minimize the number of damaged containers.
(e)
Homogenizers.
Homogenizers, where applicable, shall be used to reduce the size of the fat
						particles and to evenly disperse them in the product. New homogenizers must
						meet the applicable
3-A Sanitary Standards
.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter E - MANUFACTURING PLANTS › SUPPLEMENTAL REQUIREMENTS FOR PLANTS MANUFACTURING, PROCESSING AND PACKAGING EVAPORATED, CONDENSED OR STERILIZED MILK PRODUCTS › Section 59a.392 - Operations and operating procedures

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Preheat, pasteurization.
When pasteurization is intended or required by either the vat method, HTST
						method, or by the UHT method it shall be accomplished by systems and equipment
						meeting the requirements of §
												59a.304 (relating to equipment and
						utensils).
(b)
Sterilization.
The complete destruction of all living
						organisms shall be performed in one of the following methods:
(1) The complete in-container method, by
						heating the container and contents to a range of 212° F to 280° F for a
						sufficient time.
(2) By a
						continuous flow UHTST process at high temperature of 280° F and above for a
						sufficient time, then packaged aseptically.
(3) The product is first sterilized according
						to UHTST methods as in paragraph (2), then packaged and given further heat
						treatment to complete the sterilization process.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.401 - Raw milk; general

Current through Register Vol. 54, No. 28, July 13, 2024
This subchapter prescribes the permitting, testing and
						inspection requirements that are applicable to persons seeking to sell raw milk
						for human consumption.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.402 - Raw milk; prohibitions

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Sale of raw milk without permit.
A person may not sell raw
					 milk for human consumption without having a current raw milk permit issued by
					 the Department. The term "sell" includes the selling, exchanging, delivering or
					 having in possession, care, control or custody with intent to sell, exchange,
					 or deliver or to offer or to expose for sale.
(b)
Actions authorized under a raw
					 milk permit.
A raw milk permit authorizes the permitholder to lawfully
					 produce and sell (within this Commonwealth) raw whole milk for human
					 consumption. It also authorizes the permitholder to obtain an additional
					 permit, issued by the Department under authority of 21 CFR Part 133 (relating
					 to cheese and related cheese products), authorizing the sale of cheese
					 manufactured from raw milk if all of the following apply:
(1) The cheese is a standardized cheese
					 identified in 21 CFR Part 133 , Subpart B (relating to requirements for
					 specific standardized cheese and related products).
(2) The standards for that cheese allow for
					 it to be manufactured from raw milk.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.403 - Raw milk permit

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Application.
A raw milk permit application may be obtained by
					 contacting the Department at the address in §
											59a.3 (relating to contacting the
					 Department).
(b)
Duration.
A raw milk permit will be valid for no more than 1
					 year. Each raw milk permit will expire as of September 1 each year, unless
					 revoked or suspended earlier by the Department.
(c)
Timing of filing to ensure
					 Department review of an application for a successor raw milk permit.
If a raw milk permitholder wishes to obtain a raw milk permit to replace an
					 expiring raw milk permit, the permitholder is encouraged, but is not required,
					 to file an application for this successor raw milk permit with the Department
					 by July 1 of the year in which the current raw milk permit is to expire.
					 Compliance with this recommendation may help to prevent a lapse between the
					 expiring raw milk permit and the effective date of the successor 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 F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.404 - Requirements for the issuance of a raw milk permit

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Preissuance inspection.
(1)
New raw milk permits.
Prior to issuing a raw milk permit, the Department will inspect the dairy farm
					 that is the subject of a new raw milk permit application to determine whether
					 the dairy farm is in compliance with the act and this chapter. The dairy farm
					 must be in compliance with the applicable provisions of the act, the Food
					 Safety Act and this chapter to be eligible for a raw milk permit.
(2)
Successor raw milk
					 permits.
If a raw milk permitholder applies to the Department for a
					 successor raw milk permit, the Department may issue the raw milk permit without
					 conducting the dairy farm inspection described in paragraph
					 (1).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.405 - Sanitation

Current through Register Vol. 54, No. 28, July 13, 2024
A raw milk permitholder shall maintain and operate the
						subject dairy operation in compliance with the same sanitation and handling
						standards that are applicable to the production of milk for pasteurization, as
						set forth in §
											59a.19 (relating to standards for
						Grade "A" milk for pasteurization, ultra-pasteurization or aseptic processing)
						except to the extent any of those provisions are inconsistent with this
						subchapter. The provisions of the Grade "A" PMO, in particular the
Standards for Grade "A" Raw Milk for Pasteurization,
						Ultrapasteurization or Aseptic Processing
and section 7, regarding
						standards for Grade "A" milk and milk products, are incorporated by reference
						as regulations authorized under the act, to the extent they do not conflict
						with the act or this subchapter. This includes the items listed under the
						referenced Grade "A" PMO provisions, including the following:
(1) Item 1r. Abnormal milk.
(2) Item 2r. Milking Barn, Stable or
					 Parlor-Construction.
(3) Item 3r.
					 Milking Barn, Stable or Parlor-Cleanliness.
(4) Item 4r. Cowyard.
(5) Item 5r. Milkhouse-Construction and
					 Facilities.
(6) Item 6r.
					 Milkhouse-Cleanliness.
(7) Item 7r.
					 Toilet.
(8) Item 8r. Water Supply,
					 with the additional requirement that a plate heat exchanger or tubular cooler
					 installed and in use on a dairy farm shall be equipped with a backflow
					 prevention device.
(9) Item 9r.
					 Utensils and Equipment-Construction.
(10) Item 10r. Utensils and
					 Equipment-Cleaning.
(11) Item 11r.
					 Utensils and Equipment-Sanitization.
(12) Item 12r. Utensils and
					 Equipment-Storage.
(13) Item 13r.
					 Milking-Flanks, Udders and Teats.
(14) Item 14r. Protection from
					 Contamination.
(15) Item 15r. Drug
					 and Chemical Control.
(16) Item
					 16r. Personnel-Handwashing Facilities.
(17) Item 17r.
					 Personnel-Cleanliness.
(18) Item
					 18r. Raw Milk Cooling, with the exception that milk for pasteurization shall be
					 cooled to 4° C (40° F) within 2 hours after the completion of
					 milking.
(19) Item 19r. Insect and
					 Rodent Control.
This section cited in 7 Pa. Code §
													59a.404 (relating to requirements
						  for the issuance of a raw milk permit); and 7 Pa. Code §
													59a.407 (relating to regular
						  testing of water supply).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.406 - Animal health

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General.
A raw milk permitholder shall monitor the health of
					 the animals from which the raw milk for human consumption is produced to ensure
					 that they are in general good health and free of tuberculosis and
					 brucellosis.
(b)
Confirmation of brucellosis-free status.
A raw milk
					 permitholder shall, at intervals of no greater than 13 months, provide the
					 Department confirmation from a licensed veterinarian that the animal or herd
					 from which the raw milk for human consumption is produced has been determined
					 to be free from brucellosis by annual blood tests conducted in accordance with
					 Chapter 7 (relating to brucellosis regulations).
(c)
Annual confirmation of
					 tuberculosis-free status.
A raw milk permitholder shall, at intervals
					 of no greater than 13 months, provide the Department confirmation from a
					 licensed veterinarian that the animal or herd from which the raw milk for human
					 consumption is produced has been determined to be free from tuberculosis by
					 annual tests conducted in accordance with Chapter 9 (relating to control and
					 eradication of tuberculosis of livestock).
(d)
Annual veterinary
					 examination.
A raw milk permitholder shall, at intervals of no more
					 than 1 year, have a licensed veterinarian examine the herd and issue a written
					 report of this examination. The report must reflect that, upon physical
					 examination, the herd is in apparent good health and free from evidence of
					 communicable disease. The raw milk permitholder shall retain a copy of the
					 written veterinarian's report for at least 3 years and, upon request of the
					 Department, make the report available for inspection.
This section cited in 7 Pa. Code §
													59a.404 (relating to requirements
						  for the issuance of a 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 F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.407 - Regular testing of water supply

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
General requirement of safe and
					 sanitary water.
The water supply for a dairy operation that produces
					 raw milk for human consumption under a raw milk permit must be safe and
					 sanitary.
(b)
Testing
					 frequency.
The water supply for a dairy operation that produces raw
					 milk for human consumption under a raw milk permit shall be tested at least
					 once every 6 months, and whenever any repair or alteration is made to the water
					 supply system. This testing shall be at the raw milk permitholder's expense. If
					 the water supply is through a public or municipal water system, this testing
					 requirement does not apply.
(c)
Testing standards.
The water tests described in this section
					 shall be conducted at a qualified laboratory. The testing must include
					 bacteriological examinations to determine whether the water is
					 bacteriologically safe. Water is bacteriologically safe if it meets the
					 requirements in §
											§
											59a.405(8) and
					 59a.407 (relating to sanitation;
					 and regular testing of water supply). The requirement of a bacteriologically
					 safe water supply is also applicable to recirculated cooling water if the dairy
					 farm uses a recirculated cooling water system for milk cooling. The water
					 supply must contain a Most Probable Number of Coliform Organisms (MPN) of less
					 than 2.2-per-100-milliliters by the multiple tube fermentation method or less
					 than 1-per-100-milliliters by the membrane filter technique or the chromogenic
					 substrate technique. The water must otherwise be safe and sanitary.
(d)
Water test records.
The
					 raw milk permitholder shall retain all records of required water tests for 1
					 year and make these available for inspection upon request of the
					 Department.
This section cited in 7 Pa. Code §
													59a.404 (relating to requirements
						  for the issuance of a raw milk permit); and 7 Pa. Code §
													59a.407 (relating to regular
						  testing of water supply).
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.409 - Violations of raw milk testing standards

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Bacterial count, somatic cell
					 count, coliform count or cooling temperature tests.
(1) If two of the last four tested raw milk
					 samples exceed the bacterial count, somatic cell count or coliform count
					 standards or cooling temperature requirements described in §
												59a.408 (relating to regular
					 testing of raw milk for human consumption), the Department will provide the raw
					 milk permitholder with written notice that it is in violation of the act and
					 this chapter.
(2) If three of the
					 last five tested raw milk samples exceed the bacterial count, somatic cell
					 count or coliform count standards or cooling temperature requirements in §
					 59a.408, the Department will proceed to revoke or suspend the raw milk permit,
					 and the raw milk permitholder may be subject to summary criminal prosecution
					 under 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 F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.410 - Raw milk packaging

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Sales or delivery on premises other than the farm where the raw milk
					 for human consumption is produced.
When raw milk for human consumption
					 is packaged for sale or delivery at a location other than the farm where the
					 raw milk for human consumption is produced, bottling and capping, or the
					 filling and closure of containers other than bottles, shall be conducted in a
					 room separate from the milk room by a mechanical means of filling and capping
					 bottles or by a mechanical means of filling and closure of containers other
					 than bottles. The closure must protect the pouring lip to its largest
					 diameter.
(b)
Sales or
					 delivery on premises where the raw milk for human consumption is
					 produced.
When raw milk for human consumption is packaged for sale or
					 delivery at the location where the raw milk for human consumption is produced,
					 the Department will consider a milk room facility as being adequate for
					 bottling and capping, or the filling and closure of containers other than
					 bottles. This activity shall be completed in a sanitary manner using easily
					 cleanable equipment that has been cleaned and sanitized.
(c)
Additional sanitation
					 requirements.
Containers shall be filled and closed without any part
					 of the hand coming in contact with the inner surface of the bottle or container
					 or in contact with bottle caps. Containers may not be filled by the customer.
					 Caps shall be obtained from sanitary containers and kept in sanitary containers
					 until used. Containers shall be stored in a clean and dry area off the floor
					 and protected from any source of contamination. Washing of returnable bottles
					 or containers shall be conducted in a room that is separate from any room that
					 is devoted to bottling and capping or the filling and closure of containers
					 other than bottles.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.411 - Label content review by the Department

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Raw milk in containers owned by
					 the raw milk permitholder.
(1)
General label statements.
If raw milk for human consumption is
					 prepackaged for sale in containers that are owned by the raw milk permitholder,
					 the labeling on these containers and caps shall be submitted to the Department
					 and approved by the Department prior to use in commerce. The container must be
					 labeled as raw milk, and include the fluid volume as well as the name and
					 address of the distributor or producer and the words "Keep Refrigerated." It
					 may not be misbranded or contain any false or misleading statements. The
					 Department will, within 10 business days of receiving a complete application
					 for label approval, mail the applicant its written approval or denial of the
					 label.
(i) If the application is denied, the
					 written denial will set forth the basis for denial and afford the applicant
					 notice and opportunity for an administrative hearing on the denial.
(ii) If the application is granted, the
					 written approval will contain a copy of the label and assign a unique serial
					 number to each label approved under the application. The Department will retain
					 copies of these approvals.
Pennsylvania Code › Title 7 - AGRICULTURE › Part III - Bureau of Food Safety and Laboratory Services › Subpart B - Liquid Foods › Chapter 59a - MILK SANITATION › Subchapter F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.412 - Inspection, sampling and testing by the Department

Current through Register Vol. 54, No. 28, July 13, 2024
A raw milk permitholder shall allow the Department and
						its personnel to inspect the dairy operation that is the subject of the permit,
						review records, draw samples, conduct tests and take other actions necessary to
						the Department's performance of its responsibilities under the act, the Food
						Safety Act or any other applicable statute or regulation. If a raw milk
						permitholder fails to allow this inspection and sampling by the Department, the
						Department may take steps to revoke or suspend the 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 F - RAW MILK FOR HUMAN CONSUMPTION › Section 59a.414 - Enforcement: Summary criminal prosecution

Current through Register Vol. 54, No. 28, July 13, 2024
If a raw milk permitholder violates any provision of the
						act or this chapter, the Department may file a summary prosecution against a
						raw milk permitholder for the violation. The violation is graded as a summary
						offense.