1. (a) Retail raw milk producers with a daily production of two hundred fifty pounds (250) or less shall comply with the following requirements:

   1. (1) All workers filling and capping shall wear hair covering and wash hands immediately prior to starting the filling operation;
   2. (2) Multiple use containers shall be washed, sanitized and drained no more than four hours prior to filling. Washing and sanitizing may be done in a three compartment sink or other apparatus acceptable to the commissioner;
   3. (3) Single service caps shall be sanitized immediately prior to use;
   4. (4) Filling shall be done using suitable stainless steel piping equipped with a positive shutoff valve. No dipping or ladling is permitted;
   5. (5) During filling, the pouring lip of the container shall be protected from overhead contamination by the use of a drip deflector installed on the filling device;
   6. (6) The exterior of filled and capped containers shall be rinsed with potable water or potable water treated with a sanitizer;
   7. (7) Each filled container shall have the label affixed and the last sale date stamped or otherwise applied to the container before being transferred to a cooler or customer;
   8. (8) Wet storage of filled containers is not permitted; and(9) The storage and construction of caps and containers shall conform to section 22-133-115(a) of the Regulations of Connecticut State Agencies.

2. (b) Retail raw producers with a daily production of greater than two hundred fifty pounds (250) shall comply with the following requirements:

   1. (1) Filling and capping shall be done in a sanitary manner using a mechanical device approved by the commissioner;
   2. (2) All workers filling and capping shall wear hair covering and wash hands immediately prior to starting the filling operation;
   3. (3) Multiple use containers shall be washed, sanitized and drained no more than four hours prior to filling. Washing and sanitizing may be done in a three compartment sink or other apparatus acceptable to the commissioner;
   4. (4) The pouring lip of the container shall be protected from overhead contamination;
   5. (5) The exterior of filled and capped containers shall be rinsed with potable water or potable water treated with a sanitizer;
   6. (6) Each filled container shall have the label affixed and the last sale date stamped or otherwise applied to the container before being transferred to a cooler or customer;
   7. (7) Wet storage of filled containers is not permitted; and(8) The storage and construction of caps and containers shall conform to section 22-133-115(a) of the Regulations of Connecticut State Agencies.

(Adopted effective October 1, 2005)