(a) "Acceptable milk" means milk that qualifies under sub-chapter 2 of this chapter as to sight and odor that is classified number 1 or number 2 for sediment content and number 1 or number 2 for bacterial estimate.

(b) "Probational milk" means milk classified number 3 for sediment content or milk classified "undergrade" for bacterial estimate that may be accepted by plants for specific time periods.

(c) "Reject milk" means milk that does not qualify under sight and odor, or that is classified number 4 for sediment content which is rejected by the plant.

(d) "Excluded milk" means all of a producer's milk excluded from the market.

(e) "3-a sanitary standards" means the standards for dairy equipment formulated by the 3-a sanitary standards committee representing the international association of milk, food and environmental sanitarians, U.S. public health service and dairy industry committee, published by the international association of milk, food and environmental sanitarians.

(f) In addition to the above definitions, the definitions contained in 81-22-101 , MCA apply to this chapter.

This rule has been repealed.

(2) Each dairy farm producing milk for manufacturing purposes must be inspected by an authorized representative of the department. When evidence indicates that it is advisable to do so, the department will require an examination of the herd by a deputy state veterinarian. If the dairy farm meets the applicable requirements for licensing described in sub-chapter 3 of this chapter as indicated by the official inspection report form, the dairy farm may be licensed as described in (3) . If the dairy producer farm does not meet the requirements for licensing, it must be reinspected within 30 days after the initial inspection. If the farm then meets the requirements for licensing, it may be licensed. If the dairy producer farm does not meet the requirements for licensing, it may not be licensed, and the license must be withheld by the department until such time as the dairy producer farm qualifies for licensing. Each completed official inspection report form may be kept by the department and a copy must be given to the producer.

(3) An authorized agent of the department must indicate that the dairy producer farms meet the requirements of sub-chapter 3 of this chapter as applicable. Dairy producer farm licensing must authorize the sale from that farm of milk for manufacturing purposes that meets the quality standards of sub-chapter 2 of this chapter.

(2) Each plant must be inspected by an authorized representative of the department. If upon initial inspection the inspector finds that the plant meets the requirements for licensing described in sub-chapter 4 and the applicable parts of sub-chapters 5 through 8 of this chapter, as indicated by the official plant inspection report form, a license must be issued to the plant. If the plant does not meet the requirements for licensing, the plant may be reinspected by an authorized representative of the department within 30 days of the initial inspection. A longer time may be allowed if major changes or new equipment is required. If at this time the plant meets the requirements for licensing, the license may be issued. If the plant does not meet the requirements for licensing, it may not be licensed, and it may be unlawful to operate a manufactured dairy products plant until such time as the plant qualifies for a license. Each completed official plant inspection report form must be kept by the department and a copy must be given to the plant operator.

(3) The license must be posted conspicuously at the plant. The license authorizes the plant to test, purchase, and receive milk and cream for manufacturing purposes and to manufacture dairy products therefrom, in compliance with applicable provisions of Title 81, chapter 22 MCA, and the rules issued pursuant thereto.

(a) Make periodic examinations of milk from a representative number of producers at each plant to determine whether the milk is being graded and tested in accordance with applicable provisions of sub-chapter 2 of this chapter;

(b) Examine the quality records of transfer producers at each plant periodically and when necessary to determine the acceptability of each producer's milk;

(c) Make periodic farm inspections and compare the results of such inspections with previously completed official farm inspection report forms filed by the department;

(d) Periodically examine the milk quality test records of individual producers at each plant;

(e) Periodically inspect plant premises, buildings, equipment, facilities, operations, sanitary practices and compare results with previously completed plant inspection forms filed by the department;

(f) Assist plant management and laboratory and field staffs with educational programs among producers relating to quality improvement of milk; and

(g) Perform such other services and institute such other supervisory procedures as may be necessary to insure compliance with the provisions of Title 81, chapter 22 MCA, and the rules of this chapter.

(2) The flavor and odor of acceptable raw milk must be fresh and sweet. The milk must be free from objectionable feed and other off-flavors and off-odors that would adversely affect the finished product, and it may not show an abnormal condition (including, but not limited to, curdled, ropy, bloody, or mastitic condition) , as indicated by sight or odor.

This rule has been repealed.

This rule has been repealed.

(1) Milk must be classified for bacterial estimate as follows by one of the methods listed in the following table:

BACTERIAL ESTIMATE

BACTERIAL ESTIMATE CLASSIFICATION	DIRECT MICROSCOPIC CLUMP COUNT OR STANDARD PLATE COUNT	RESAZURIN REDUCTION TIME TO MUNSELL COLOR STANDARD 5p 7/4 *
No. 1 (Acceptable) :
Can.......................	Not over 500,000 per ml...........	Not less than 2 1/4 hours.
Bulk.......................	"      "      "      "      "    "............	Not less than 3 1/4 hours.
Undergrade (Probational) 4 weeks) :
Can.......................	Over 500,000 per ml.................	Less than 2 1/4 hours.
Bulk.......................	"          "          "    ".................	Less than 3 1/4 hours.

 * For enforcement purposes this test must be read at the times shown in the table.

(2) Methods for determining the bacterial estimate of milk shall be those described in the latest edition of "Standard Methods For The Examination Of Dairy Products". However in reporting the results, the test must be read at the times indicated in the table.

This rule has been repealed.

(2) All reject milk in cans shall be identified with a reject tag. The milk may be identified by adding a nontoxic coloring substance or rennet.

(3) A plant may not accept milk from a producer for use in products:

(a) if a new producer's milk does not meet the requirements for acceptable milk; or

(b) if the milk has been in a probational (no. 3) sediment content classification for more than 10 calendar days; or

(c) if the milk has been classified "undergrade" for bacterial estimate for more than 4 successive weeks.

This rule has been repealed.

(2) When a herd milk sample exceeds any of the following screening test results: California mastitis test -- weak positive (CMT1+) ; catalase test -- 30 percent oxygen; modified whiteside test -- positive (1+) ; Wisconsin mastitis test -- WMT value of 28; a somatic cell count using the direct microscopic clump count method or equivalent, or the electronic method must be made on that sample. The results of the somatic cell direct count are the official results.

(3) Whenever the somatic cell count indicates the presence of 1,500,000 or more somatic cells per ml., the following procedures must be applied:

(a) A notice sent to the producer warning him of the excessive somatic cell count;

(b) Following the second consecutive high somatic cell count, a milking time inspection made by a representative of the department.

(c) A third milk sample taken after a lapse of 3 days and within 14 days of the inspection required under (3) (b) above. If this sample also indicates a high somatic cell count, the department must request the producer to obtain expert advice on the correction of his problem.

(2) Composite milk samples must be tested for biologically significant radionuclides from selected areas at a frequency which the department determines to be adequate to protect the consumer.

(3) Composite milk samples must be tested for pesticides from selected areas at a frequency which the department determines to be adequate to protect the consumer.

(2) The herd must be located in an area within the state of Montana which meets the requirements of a modified-accredited area as determined by chapter 3, sub-chapter 6. If a herd is not located in such an area, it must be tested annually.   All additions to the herd must be from an area or from herds meeting the same requirements.

(3) The herd must be located in an area within Montana which meets the requirements of certified brucellosis-free as determined by chapter 3, sub-chapter 4. If the area in which the herd is located does not meet these requirements, the herd must be blood tested annually or milk-ring-tested semiannually.   All additions to the herd must be from an area or from herds meeting the same requirements.

(4) Milk from cows known to be infected with mastitis or milk containing pesticides or other chemical residues in excess of the established limits may not be sold or offered for sale for human food.   The milk must be disposed of in accordance with sections 81-22-40, and 81-22-404 MCA.

(2) If milk is exposed during straining or transferring in the milking areas, it shall be protected from falling particles from areas near or above milk facility.

(3) The yard or loafing area shall be of ample size to prevent overcrowding, shall be drained to prevent forming of standing water pools, insofar as practicable, and shall be kept clean.

(2) The milker's outer clothing must be clean and his hands clean and dry. No person with an infected cut or open sores on their hands or arms may milk cows, or handle milk or milk containers, utensils, or equipment.

(3) Cows which secrete abnormal milk must be milked last or with separate equipment. This milk must be excluded from the supply as required in (4) of ARM 32.9.301.

(4) Milk stools, surcingles, and anti-kickers must be kept clean and properly stored. Dusty operations should not be conducted immediately before or during milking. Strong flavored feeds should only be fed after milking.

(5) Milk must be cooled immediately after milking to 45° F. or lower unless delivered to the plant within 2 hours after milking. The cooler, tank, or refrigerated unit must be kept clean.

(2) The milkhouse or milkroom must be equipped with wash and rinse vat, utensil rack, milk cooling facilities, and have an adequate supply of hot water available for cleaning milking equipment. If a part of the barn or other building, it must be partitioned, screened and sealed to prevent the entrance of dust, flies, or other contamination. Concentrates and feed, if stored in the building, must be kept in a tightly covered box or bin. The floor of the building must be of concrete or other impervious material and graded to provide proper drainage. The walls and ceilings must be constructed of smooth, easily cleaned material. All outside doors must open outward and be self-closing, unless they are provided with tight-fitting screen doors that open outward or unless other effective means are provided to prevent the entrance of flies.

(3) If a farm bulk tank is used, it must be properly located in the milkhouse or milkroom for access to all areas for cleaning and servicing. It may not be located over a floor drain or under a ventilator.

(4) A small platform or slab constructed of concrete or other impervious material must be provided outside the milkhouse, properly centered under a suitable port opening in the wall for milkhouse connections. The opening must be fitted with a tight, self-closing door. The truck approach to the milkhouse or milkroom must be properly graded and surfaced to prevent mud or pooling of water at the point of loading.

(5) The milkhouse or milkroom and appurtenances must be kept clean and free of trash, animals and fowl. Pesticides may not be stored in this room and when used must be used in accordance with label instructions so as to prevent contamin-ation of the milk.

(2) House, milkhouse, or milkroom and toilet wastes must be disposed of in a manner that will not pollute the soil surface, contaminate any water supply, or be exposed to insects. The disposal must imply with the standards of the department of health and environmental sciences.

(2) The adjacent surroundings must be free from refuse, rubbish, and waste materials to prevent harborage of rodents, insects, and other vermin.

(3) A suitable drainage system must be provided which will allow rapid drainage of all water from plant buildings and driveways, including surface water around the plant and on the premises, and all such water must be disposed of in such a manner as to prevent a nuisance or health hazard.

(4) The building or buildings must be of sound construction and shall be kept in good repair to prevent the entrance or harboring of rodents, birds, insects, vermin, dogs, and cats. All service pipe openings through outside walls must be effectively sealed around the opening or provided with tight metal collars.

(2) The floors of all rooms in which milk or dairy products are processed, manufactured, packaged or stored or in which utensils are washed must be constructed of tile properly laid with impervious joint material, concrete, or other equally impervious material. The floors must be smooth, kept in good repair, graded so that there will be no pools of standing water or milk products after flushing. All openings to the drains must be equipped with traps properly constructed and kept in good repair. On new construction bell-type traps may not be used. The plumbing must be so installed as to prevent the backup of sewage into the drain lines and to the floor of the plant. Sound, smooth wood floors which can be kept clean may be used in rooms where new containers and supplies and certain packaged finished products are stored.

(2) There must be adequate heating, ventilation, or air conditioning for all rooms and compartments to permit maintenance of sanitary conditions. Exhaust or inlet fans, vents, hoods, or temperature and humidity control facilities must be provided where and when needed, to minimize or eliminate undesirable room temperatures, objectionable odors, moisture condensation, or mold. Inlet fans should be provided with an adequate air filtering device to eliminate dirt and dust from the incoming air. Ventilation systems must be cleaned periodically as needed and maintained in good repair. Exhaust outlets must be screened or provided with self-closing louvers to prevent the entrance of insects when not in use.

(2) The supply rooms used for the storing of packaging materials, containers, and miscellaneous ingredients must be kept clean, dry, orderly, free from insects, rodents, and mold and maintained in good repair. Items stored therein must be adequately protected from dust, dirt, or other extraneous matter and so arranged on racks, shelves, or pallets to permit access to the supplies and cleaning and inspection of the room. Insecticides, rodenticides, cleaning compounds, and other non-food products must be properly labeled and segregated, and stored in a separate room or cabinet away from milk, dairy products, ingredients, or packaging supplies.

(2) Drinking water facilities of a sanitary type must be provided in the plant and shall be conveniently located.

(3) Convenient hand-washing facilities must be provided, including hot and cold running water, soap or other detergents, and sanitary single-service towels or air dryers. Such accommodations must be located in or adjacent to toilet and dressing rooms and also at such other places in the plant as may be essential to the cleanliness of all personnel handling products. Vats for washing equipment or utensils may not be used as hand-washing facilities. Self-closing metal or plastic containers must be provided for used towels and other wastes.

(2) All equipment and piping must be designed and installed so as to be easily accessible for cleaning, and must be kept in good repair, free from cracks, and corroded surfaces.   New or rearranged equipment, must be set away from any wall or spaced in such a manner as to facilitate proper cleaning and to maintain good housekeeping.

(3) All parts or interior surfaces of equipment, pipes (except certain piping cleaned-in-place) or fittings, including valves and connections, must be accessible for inspection.

(4) Milk and dairy product pumps must be of a sanitary type and easily dismantled for cleaning or be of specially approved construction to allow effective cleaning-in-place (CIP) . All CIP systems must comply with the 3-a sanitary practices for permanently installed sanitary product, pipelines, and cleaning systems.

(2) Can washers must have sufficient capacity and ability to discharge a clean, dry can and cover and shall be kept properly timed in accordance with the instructions of the manufacturer. They should be equipped with proper temperature controls on the wash and rinse tanks and the following additional devices: pre-rinse jet, wash tank solution, feeder, can sanitizing attachment, forced air vapor exhaust, and removable air filter on drying chamber. The water and steam lines supplying the washer must maintain a reasonably uniform pressure and if necessary be equipped with pressure regulating valves. The steam pressure to the can washer should be not less than 80 pounds, and the temperature of the wash tank solution should not exceed 140° F.

(3) Storage tanks or vats must be fully enclosed or tightly covered and well insulated. The entire interior surface, agitator, and all appurtenances must be accessible for thorough cleaning and inspection. Any opening at the top of the tank or vat including the entrance of the shaft must be suitably protected against the entrance of dust, moisture, insects, oil, or grease. The sight glasses, if used, must be sound, clear, and in good repair. Vats which have hinged covers must be so designed that moisture, or dust on the surface cannot enter the vat when the covers are raised. If the storage tanks or vats are equipped with air agitation, the system must be of an approved type and properly installed in accordance with the 3-a accepted practices for supplying air under pressure. Storage tanks or vats intended to hold product for longer than approximately 8 hours must be equipped with adequate refrigeration and/or have adequate insulation. All storage tanks or vats should meet the appropriate 3-a sanitary standards and be equipped with thermometers in good operating order.

(2) Coil or dome-type batch pasteurizers must be stainless steel lined and if the coil is not stainless steel or other equally non-corrosive metal, it must be properly tinned over the entire surface. Sanitary seal assemblies at the shaft ends of the coil vats must be of the removable type, except that existing equipment not provided with this type gland will be acceptable if the packing glands are maintained and operated without adverse effects. New or replacement units must be provided with removable packing glands. Dome-type pasteurizer agitators must be stainless steel except that any non-metallic parts shall meet 3-a sanitary standards for plastic or rubber and rubber-like materials, as applicable. Each pasteurizer used for heating product at 165° F. or lower for 30 minutes or less must be equipped with space-heating equipment and the necessary thermometers to insure a temperature at least 5° F. above that required for pasteurization of the product. There must be adequate means of controlling the temperature of the heating medium. Batch pasteurizers must have temperature indicating and recording devices.

(3) When pasteurization is intended or required, an approved timing pump or device recorder-controller, automatic flow diversion valve and holding tube or its equivalent, if not a part of the existing equipment, must be installed on all high temperature short-time (HTST) equipment used for pasteurization, to assure complete pasteurization. The entire facility must meet the 3-a accepted practices for the sanitary construction, installation, testing and operation of HTST pasteurizers. After the HTST unit has been tested according to the 3-a accepted practices, the timing pump or device and the recorder controller must be sealed at the correct setting to assure pasteurization. Sealing of the HTST unit must be performed by the control authority having jurisdiction. When direct steam pasteurizers are used, the steam, prior to entering the product, must be conducted through a steam strainer and a steam purifier equipped with a steam trap and only steam meeting the requirements for culinary steam may be used.

(4) Surface coolers must be equipped with hinged or removable covers for the protection of the product. The edges of the fins must be so designed as to divert condensate on non-product contact surfaces away from product contact surfaces.   All gaskets or swivel connections must be leak-proof.

(5) Plate-type heat exchangers must meet the 3-a sanitary standards for construction and installation. All gaskets must be tight and kept in good operating order. Plates must be opened for inspection by the operator at sufficiently frequent intervals to determine if the equipment is clean and in satisfactory condition. A cleaning regimen must be posted to insure proper cleaning procedures between inspection periods.

(6) Internal-return-tubular heat exchangers should meet the 3-a sanitary standards for construction and installation.

(2) HTST recording thermometers that are accurate within 1° F., plus or minus, for the applicable temperature range, must be used on each heat treating, pasteurizing or sterilizing unit to record the heating process. Additional use of recording thermometers accurate within 2° F., plus or minus, may be required where a record of temperature or time of cooling and holding is of significant importance.

(2) Homogenizers and high pressure pumps of the plunger-type shall meet the 3-a sanitary standards.

(2) No person afflicted with a communicable disease may be permitted in any room or compartment where milk and dairy products are prepared, manufactured, or otherwise handled. No person who has a discharging or infected wound, sore or lesion on hands, arms, or other exposed portion of the body may work in any dairy processing rooms or in any capacity resulting in contact with milk or dairy products.

(2) Farm bulk tanks should meet 3-a sanitary standards for construction and should be installed preferably in a milkhouse in accordance with the requirements of the regulatory agency in jurisdiction. The bulk tanks should be designed and equipped with refrigeration to permit the cooling of the milk to 45° F. or lower within 2 hours after milking, and maintained at 45° F. or below until picked up.

(3) Vehicles used for the transportation of can milk or cream must be of the enclosed type, constructed and operated to protect the product from extreme temperature, dust, or other adverse conditions, and kept clean. Decking boards or racks must be provided where more than one tier of cans is carried. Cans or vehicles used for the transportation of milk from the farm to the plant may not be used for transporting skim milk, buttermilk, or whey to producers.

(4) With respect to transport tanks, the exterior shell must be clean and free from open seams or cracks which would permit liquid to enter the jacket. The interior shell must be stainless steel and so constructed that it will not buckle, sag, or prevent complete drainage. All product contact surfaces must be smooth, easily cleaned and maintained in good repair. The pump and hose cabinet must be fully enclosed with tight-fitting doors and the inlet and outlet must be provided with dust covers to give adequate protection from road dust. New and replacement transport tanks must meet 3-a sanitary standards for milk transport tanks.

(5) Enclosed or covered facilities must be available for washing and sanitizing of transport tanks, piping, and accessories, at central locations or at all plants that receive or ship milk or milk products in transport tanks.

(6) Milk must be transferred under sanitary conditions from farm bulk tanks through stainless steel piping or approved tubing. The sanitary piping and tubing must be capped when not in use.

(2) When pasteurization or sterilization is intended or required, or when a product is designated "pasteurized" or "sterilized", every particle of the product must be subjected to such temperatures and holding periods as will assure proper pasteurization or sterilization of the product. The heat treatment by either process must be sufficient to insure public health safety and to assure adequate keeping quality, yet retaining the most desirable flavor and body characteristics of the finished product. The phenol value of check-test samples of pasteurized finished product may be no greater than the maximum specified for the particular product as determined and specified by the phosphatase test method prescribed in the latest edition of "Official Methods of Analysis of the Association of Official Agricultural Chemists".

(3) All necessary precautions must be taken to prevent contamination or adulteration of the milk or dairy products during manufacturing. All substances and ingredients used in the processing or manufacturing of any dairy product must be subject to inspection, be wholesome, and be practically free from impurities. The finished product must comply with the requirements of the federal Food, Drug and Cosmetic Act as to their composition and wholesomeness.

(2) CIP cleaning, including spray-ball systems, may be used only on equipment and pipeline systems which have been designed and engineered for that purpose. When such cleaning is used, careful attention must be given to the proper procedures to assure satisfactory cleaning. All CIP installations and cleaning procedures must be in accordance with 3-a suggested method for the installation and cleaning of cleaned-in-place sanitary milk pipelines for milk and milk products plants. Because of the possibilities of corrosion, the recommendations of the cleaning compound manufacturer should be followed with respect to time, temperature and concentration of specific acid or alkaline solutions and bactericides.

(3) CIP cleaning operations should be preceded by a thorough rinse at approximately 110° - 115° F. continuously discarding the water. Following the circulation of the cleaning solution the equipment and lines must be thoroughly rinsed with lukewarm water and checked for effectiveness of cleaning. All caps, plugs, special fittings, valve seats, cross ends, pumps, plates, and tee ends must be opened or removed and brushed clean. Immediately prior to starting the product flow the product contact surfaces shall be given bactericidal treatment. Plates and pumps should be left open over-night, assembled and sanitized prior to use.

(2) Washers must be maintained in a clean and satis-factory operating condition and kept free from accumulation of scale or debris which will adversely affect the efficiency of the washer. Only washing compounds which are compatible with the water, for effective cleaning, should be used. The can washer should be checked regularly during the run for proper operation. At the end of the day, the wash and rinse tanks should be drained and cleaned, jets and strainers cleaned, air filters checked and changed or cleaned if needed, and checks should be made for proper adjustment and condition of mechanical parts.

(3) A covered or enclosed wash dock and cleaning and sanitizing facilities must be available to all plants that receive or ship milk in tanks.   Milk transport tanks sanitary piping, fittings, and pumps must be cleaned and sanitized at least once each day after use: Provided, that, if they are not to be used immediately after emptying a load of milk, they must be washed promptly after use and given bactericidal treatment immediately before use.   After being washed and sanitized, each tank should be identified by a tag attached to the outlet valve, or by some other better method, bearing the following information: Plant and specific location where cleaned, date and time of day of washing and sanitizing, and name of person who washed and name of person who sanitized the tank.   The tag may not be removed until the tank is again washed and sanitized.

(2) Following are the records which must be maintained for examination at the plant or receiving station where performed.

(a) Sediment and bacterial test results on raw milk from each producer, to be retained for 12 months.

(i) Routine tests and monthly summary of all producers showing number and percent of total in each class.

(ii) Retests, if initial test places milk in probationary status.

(iii) Rejections of raw milk over no. 3 in quality.

(b) Laboratory and plant quality control test of dairy products as required in this part to be retained for 12 months.

(i) Microbiological.

(ii) Chemical analysis.

(iii) Keeping quality.

(c) Pasteurization recorder charts to be retained for 6 months.

(d) Water supply test certificate, current copy to be retained for 6 months.

(2) Packaging dairy products or cutting and repackaging all styles of dairy products must be conducted under rigid sanitary conditions. The atmosphere of the packaging rooms, the equipment and packaging material must be practically free from mold and bacterial contamination. Methods for checking the level of contamination must be as prescribed by the latest edition of standard methods.

(3) All commercial bulk packages containing dairy products manufactured under the provisions of this chapter must be adequately and legibly marked with the name of the product, net weight, name and address and zip code of processor or manufacturer or other assigned plant identification, lot number, and any other identification, as may be required. Consumer-packaged product must be legibly marked with the name of the product, net weight, name and address and zip code of packer, manufacturer, or distributor and such other identification as may be required by the regulatory agency in jurisdiction.

(2) Finished products requiring refrigerated storage must be placed on shelves, dunnage or pallets and properly identified. They must be stored under temperatures that will best maintain the initial quality. The products may not be exposed to anything from which they might absorb any foreign odors or be contaminated by drippage or condensation.

(2) Churn rooms, in addition to proper construction and sanitation, must be so equipped that 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.

(3) Rooms used for packaging print or bulk butter and related products should, 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 air-borne contamination and maintain a reasonable room temperature.

(2) Conventional churns should be constructed of aluminum, stainless steel or equally corrosion-resistant metal, free from cracks, and in good repair. All gasket material must be fat-resistant, non-toxic and reasonably durable. Seals around the doors must be tight. Wooden churns, free from cracks and in good repair, now in operation will be accepted until they have to be replaced. All replacement and new churns must be of aluminum, stainless steel or equally corrosion-resistant metal.

(3) Bulk butter trucks, boats, and packers must be constructed of aluminum, stainless steel, or equally corrosion- resistant metal free from cracks, seams and must have a surface that is relatively smooth and easily cleanable.

(a) 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 readily cleanable.

(4) All printing equipment must be designed to be readily demountable for cleaning of product contact surfaces. All product contact surfaces must be aluminum, stainless steel or equally corrosion-resistant metal, or plastic, rubber and rubber-like material which meet 3-a sanitary standards, except that conveyors may be constructed of material which can be properly cleaned and maintained in a satisfactory manner.

(5) Brine tanks used for the treating of parchment liners must be constructed of non-corrosive 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.

(6) 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.

(2) The cream for buttermaking must be pasteurized at a temperature of not less than 165° F. and held continuously in a vat at such temperature for not less than 30 minutes; or pasteurized by HTST method at a minimum temperature of not less than 185° F. for not less than 15 seconds; or it must be pasteurized by any other equivalent temperature and holding time which will assure adequate pasteurization. Additional heat treatment above the minimum pasteurization requirement is advisable to insure improved keeping-quality characteristics. Adequate pasteurization control must be used and the diversion valve must be set to divert at no 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 must be closed prior to holding period to assure temperature of air space reaching the minimum temperature before holding time starts. Covers must also be kept closed during the holding and cooling period.

(3) The pasteurization of cream for plastic or frozen cream must be accomplished in the same manner as in (2) above, except, that the temperature for the vat method may be not less than 170° F. for not less than 30 minutes, or not less than 190° F for not less than 15 seconds or by any other temperature and holding time which will assure adequate pasteurization and comparable keeping-quality characteristics.

(1) Containers used for the packaging of butter and related products must be commercially acceptable containers or packaging material that will satisfactorily protect the quality of the contents in regular channels of trade. Caps or covers which extend over the lip of the container must be used on all cups or tubs containing 2 pounds or less, to protect the product from contamination during subsequent handling.

(2) Supplies of parchment liners, wrappers and other packaging material must be protected against dust, mold and other possible contamination. Prior to use, parchment liners for bulk butter packages must be completely immersed in a boiling salt solution in a suitable container constructed of stainless steel or other equally non-corrosive material.  The liners must be maintained in the solution for not less than 30 minutes. The solution should consist of at least 15 pounds of salt for every 85 pounds of water and must be strengthened or changed as frequently as necessary to keep the solution full strength and in good condition. Other liners such as polyethylene must be treated or handled in such a manner as to prevent contamination of the liner prior to filling.

(3) Lined bulk butter containers must be protected from possible contamination prior to filling. Containers should be stacked only as high as the firmness of the product will support weight, so as not to crush or distort the container.

(4) Printing and packaging of consumer size containers of butter must be conducted under sanitary conditions. Separate rooms equipped with automatic filling and packaging equipment should be provided. The outside cartons should be removed from bulk butter in a room outside of the printing operation but the parchment removal and cutting of the butter may be done in the print room.

(2) The freezer storage room must be maintained at a temperature of 0° F. or lower. Adequate air circulation is desirable. Butter intended to be held more than 30 days must be placed in a freezer room as soon as possible after packaging. If not frozen before being placed in the freezer, the packages must be spaced in such a manner as to permit rapid freezing and repeated if necessary, at a later time.

(2) 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 must be provided, preferably filtered air. Mold count should be no higher than 10 per cubic foot of air.

(3) If cheese is to be paraffined, a drying room of adequate size must be provided to accommodate the maximum production of cheese during the flush period. Adequate shelving and air circulation must be provided for proper drying. Temperature and humidity control facilities should be provided which will promote the development of a sound, dry rind.

(4) For rind cheese, a separate room or compartment should be provided for paraffining and boxing the cheese. The room 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.

(5) For rindless blocks suitable space must 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 an unsatisfactory packaging of the cheese.

(6) 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, and minimize the growth of mold. Proper circulation of air must be maintained at all times. The rooms must be free from rodents, insects, and pests. The shelves must be kept clean and dry.

(7) When small packages of cheese are cut and wrapped, separate rooms must be provided for the cleaning and preparation of the bulk cheese and a separate room be provided for the cutting and wrapping operation. The rooms must be well lighted, ventilated, and provided with filtered air. Air movements must be outward to minimize the entrance of un-filtered air into the cutting and packaging room.

(2) The vats used for making cheese should be of metal construction with adequate jacket capacity for uniform heating. The inner liner must be minimum 16-gauge stainless steel or other equally corrosion-resistant metal 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, when metal, must be constructed of stainless steel or other metal which can be kept clean and sanitary. The junction of the liner and outer jackets must be constructed so as to prevent milk or cheese from entering the inner jacket. 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. Also vats should be equipped with removable cloth covers which can be regularly and suitably laundered, or with a single-service paper cover.

(3) The mechanical agitators must be of sanitary construction. The carriage and track must be so constructed as to prevent the dripping of dirt, or grease into the vat. Metal blades, forks, or stirrers must be constructed of stainless steel and of material approved in the 3-a sanitary standards for plastic and rubber or rubber-like materials and be free from rough or sharp edges which might scratch the equipment or remove metal particles.

(4) Knives, hand rakes, shovels, paddles, strainers, and miscellaneous equipment must be stainless steel or of material approved in the 3-a sanitary standards for plastic and rubber or rubber-like materials. The product contact surfaces of the curd mill should be of stainless steel. All pieces of equipment must be so constructed that they can be kept clean. The wires in the curd knives must be stainless steel, kept tight and replaced when necessary.

(5) Hoops, forms, and followers must be constructed of stainless steel or heavy tinned steel. If tinned, they must be kept tinned and free from rust. All hoops, forms, and followers must be kept in good repair. Drums or other special forms used to press and store cheese must be clean and sanitary.

(6) The cheese press should be constructed of stainless steel and all joints welded and all surfaces, seams and openings readily cleanable. The pressure device must be the continuous type. Press cloths must be maintained in good repair and in a sanitary condition. Single-service press cloths may be used only once.

(7) The press used to heat seal the wrapper applied to rindless cheese must have square interior corners, reasonably smooth interior surface and have controls that provide uniform pressure and heat equally to all surfaces.

(8) The metal paraffin tank should be adequate in size, have wood rather than metal racks to support the cheese, have heat controls and an indicating thermometer. The cheese wax must be kept clean.

(2) If the cheese is labeled as "heat treated", " unpasteurized ", "raw milk" or "for manufacturing", the milk may be raw or heated at temperatures below pasteurization. If the milk is held more than 2 hours between time of receipt or heat treatment and setting, it must be cooled to 45° F. or lower until time of setting.

(1) Adequate sanitary facilities must be provided for the disposal of whey. If outside, necessary precautions must be taken to minimize flies, insects, and development of objectionable odors.

(2) Whey or whey products intended for human food must at all times be handled in a sanitary manner in accordance with the procedures of this subsection as specified for handling milk and dairy products.

(1) Packaging rindless cheese or cutting repackaging all styles of bulk cheese must be conducted under rigid sanitary conditions. The atmosphere of the packaging rooms, the equipment and the packaging material must be practically free from mold and bacterial contamination.

(2) Processing and packaging rooms or compartments must be ventilated to maintain sanitary conditions, preclude the growth of mold and air borne bacterial contaminants, prevent undue condensation of water vapor and minimize or eliminate objectionable odors. To minimize air borne contamination in processing and packaging rooms, it is preferable to filter all incoming air. The incoming air must exert an outward pressure so that the movement of air will be outward and prevent the movement of unfiltered air inward.

(3) A separate starter room equipped with a tight-fitting door should be provided for the propagation and handling of starter cultures. All necessary precautions must be taken to prevent contamination of the room, equipment and the air therein. A filtered air supply must be provided so as to obtain an outward movement of air. The outward movement of air from the room minimizes contamination from unfiltered air entering the starter room when the door to the room is opened.

(4) Coolers must be equipped with facilities for maintaining proper temperature and humidity conditions, consistent with good commercial practices for the applicable product, to protect the quality and condition of the products. Coolers must 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 must be maintained at all times. The floors, walls, and ceilings must be of such construction as to permit thorough cleaning.

(2) Mechanical agitators should be installed on all cheese vats for stirring the milk or cheese. The carriage must be completely enclosed or provided with a trough or drip pan to prevent condensation, oil or dirt from dropping into the vat.

(3) Container fillers should conform to the 3-a sanitary standards for equipment for packaging frozen desserts and cottage cheese.

(4) Only mixers may be used which will mix the cheese carefully and keep shattering of the curd particles to a minimum. They must be constructed in such a manner as to be readily cleanable. If shafts extend through the wall of the tank below the level of product, they must be equipped with proper seals which are readily removable for cleaning and sanitizing. The mixer must be enclosed or equipped with tight-fitting covers.

(5) Bulk starter vats must be made of stainless steel or equally corrosion-resistant metal and should be constructed according to applicable 3-a sanitary standards. The vats must be in good repair, equipped with tight-fitting lids and accurate temperature controls such as valves, indicating and/or recording thermometers.

(2) Cream or cheese dressing must be pasteurized at not less than 150° F. for not less than 30 minutes or at not less than 166° F. for not less than 15 seconds or by any other combination of temperature and time treatment giving equivalent results. Cream and cheese dressing must be cooled promptly to 40° F. or lower after pasteurization to aide in further cooling of cottage cheese curd for improved keeping quality.

(3) Reconstituted non-fat dry milk for cottage cheese manufacture need not be repasteurized provided it is reconstituted within 2 hours prior to the time of setting. Skim milk separated from pasteurized whole milk need not be repasteurized provided it is separated in equipment from which all traces of raw milk from previous operations have been removed by proper cleaning and sanitizing.

(2) The cheese must be packaged in a sanitary manner and automatic filling and capping equipment should be used on all small sizes. Hand filling and capping should be limited to larger containers which cannot be filled and capped mechanically. The containers must be check weighed during the filling operation to assure they are filled uniformly to not less than the stated net weight on the container.

(2) 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 such construction as to prevent contamination of the cheese and to allow thorough cleaning of all parts and product contact surfaces.

(3) The cookers must be the steam jacketed or direct steam type.   They must be constructed of stainless steel or other equally corrosion-resistant material. All product contact surfaces must be readily accessible for cleaning. Each cooker must be equipped with an indicating thermometer, and should be equipped with a temperature recording device. The recording thermometer stem may be placed in the cooker if satisfactory time charts are used; if not, the stem must be placed in the hotwell or filler hopper. Steam check valves on direct steam-type cookers must be mounted flush with cooker wall, be constructed of stainless steel and designed to prevent the backup of product into the steam line, or the steam line may be constructed of stainless steel pipes and fittings which can be readily cleaned. If direct steam is applied to the product, only culinary steam must be used.

(4) 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 must be kept in good repair, capable of accurate measurements.

(2) Each batch of cheese within the cooker, including the optional ingredients must be thoroughly commingled and the contents pasteurized at a temperature of at least 158° F. and held at that temperature for not less than 30 seconds. Care must be taken to prevent the entrance of cheese part-

(3) Containers, either lined or unlined, must be assembled and stored in a sanitary manner to prevent con-tamination.   The handling of containers by filler crews must be done with extreme care and observance of personal clean-liness. Pre-forming and assembling of pouch liners and containers must be kept to a minimum and the supply rotated to limit the length of time exposed to possible contamination prior to filling.

(4) 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 containers in a sanitary manner and cut off sharply without drip or drag of cheese across the opening. An effective system must be used to maintain accurate and precise weight control.   Damaged or unsatisfactory packages must be removed from production. The cheese may be salvaged into sanitary containers and added back to cookers.

(5) Pouches, liners or containers having product contact surfaces after filling must be folded or closed and sealed in a sanitary manner, preferably by mechanical means, so as to assure against contamination. Each container, in addition to other required labeling, must be coded in such a manner as to be easily identified as to date of manufacture by lot or sub-lot number.