Section 288.713 – Dry Milk Product Repackaging Operator; Duties.
288.713 Dry milk product repackaging operator; duties. Sec. 153. (1) A person conducting a dry milk product repackaging operation shall do all of the following: (a) Ensure that repackaging occurs in a sanitary manner and take all precautions to prevent contamination and minimize dust. (b) Ensure that all exterior surfaces of each individual container are […]
Section 288.714 – Dryers, Conveyors, Sifters, and Storage Bins; Cleaning.
288.714 Dryers, conveyors, sifters, and storage bins; cleaning. Sec. 154. Dryers, conveyors, sifters, and storage bins shall be cleaned as often as is necessary to maintain such 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 […]
Section 288.715 – Manufacturing, Processing, and Packaging Butter; Duties of Plant Owner or Operator.
288.715 Manufacturing, processing, and packaging butter; duties of plant owner or operator. Sec. 155. A person who owns or operates a plant manufacturing, processing, and packaging butter and related products shall comply with all of the following: (a) Contain coolers or freezers, or both, that are each of the following: (i) Equipped with facilities for […]
Section 288.716 – Sale of Butter; Requirements.
288.716 Sale of butter; requirements. Sec. 156. A person shall not sell, offer for sale or expose for sale, or have in possession with intent to sell any butter that does not conform to this act and shall not sell to the consumer any butter that has not been churned from wholesome cream and properly […]
Section 288.717 – Butter; Grading Standards.
288.717 Butter; grading standards. Sec. 157. (1) Only a grader approved by the department shall grade butter. (2) Standards for grading are those described in 7 C.F.R. 58. (3) As used in this section, “grade” means the classification of butter by its examination for flavor, aroma, body and texture, color, salt, package, and such other […]
Section 288.718 – Butter; Chlorinating Facilities; Contamination Prevention; Containers or Packaging Materials.
288.718 Butter; chlorinating facilities; contamination prevention; containers or packaging materials. Sec. 158. (1) The department may require a plant to provide chlorinating facilities for butter wash water. (2) A person who owns or operates a plant shall take all necessary precautions to prevent contamination of products. (3) In the packaging of butter and related products, […]
Section 288.697 – “Pasteurization” and “Pasteurized”; Temperature and Time Relationships.
288.697 “Pasteurization” and “pasteurized”; temperature and time relationships. Sec. 137. The terms “pasteurization”, “pasteurized”, and similar terms mean the process of heating every particle of milk or dairy products to at least the temperature and time relationships given in this section as follows or by any equivalent process approved by the federal food and drug […]
Section 288.719 – Parchment Liners, Wrappers, and Other Packaging Material; Protection Against Contamination.
288.719 Parchment liners, wrappers, and other packaging material; protection against contamination. Sec. 159. A person who owns or operates a plant shall protect supplies of parchment liners, wrappers, and other packaging material against dust, mold, and other possible contamination and do each of the following: (a) Prior to use, completely immerse parchment liners or bulk […]
Section 288.698 – Manufacture of Cheese; Use of Unpasteurized Milk.
288.698 Manufacture of cheese; use of unpasteurized milk. Sec. 138. Unpasteurized milk may be used in the manufacture of cheese only as allowed in 21 C.F.R. part 133, incorporated by reference, and if the cheese has been cured or ripened (aged) for more than 60 days at a controlled temperature of not less than 35 […]
Section 288.730 – Cheese; Duties of Manufacturer or Processor.
288.730 Cheese; duties of manufacturer or processor. Sec. 170. A person that manufactures or processes cheese shall do all of the following: (a) Equip and maintain starter rooms or areas for the propagation and handling of starter cultures. (b) Prevent contamination of starter cultures, starter rooms and equipment, and the air within each starter room. […]