1. A. Cheese manufacturing plants that manufacture, process, package, cut or slice aged cheese and cheese related products shall conform with all of the requirements for cheese manufacturing plants contained in this Part and shall conform with the following additional requirements.

   1. 1. Milk for the manufacture of aged cheese shall be derived from Grade A raw milk for pasteurization or manufacturing grade raw milk for pasteurization from a source approved by the state health officer.
   2. 2. Milk used in the manufacture of aged cheese and cheese related products may be pasteurized, ultra-pasteurized, aseptically processed or clarified or both.
   3. 3. The pasteurization, ultra-pasteurization or aseptic processing of raw milk used in the manufacture of aged cheese and cheese related products shall be performed in accordance with the requirements for pasteurization, ultra-pasteurization or aseptic processing contained in this Part.

   4. 4. The following additional separate rooms shall be provided.

      1. a. Starter Room. Starter rooms or areas shall be properly equipped and maintained for the propagation and handling of starter cultures. All necessary precautions shall be taken to prevent contamination of starter cultures, of the room, equipment, and the air therein.
      2. b. Make Room. The room in which the cheese is manufactured in vats that are uncovered while product is in them. It shall 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. In existing installations in which the make room is an integral part of a processing room, the operation shall conform with the requirements contained in §921.A.6 of this Part.
      3. 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 sanitary shelving and air circulation shall be provided for proper drying. Suitable temperature and humidity control facilities shall be provided.
      4. d. Paraffining Room. For rind cheese, a separate room or compartment shall be provided for paraffining and boxing the cheese. The room or compartment shall 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. e. Rindless Block Wrapping Area. For rindless blocks a suitable space shall be provided for proper wrapping and boxing of the cheese. The area shall 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. f. Coolers or Curing Rooms. Coolers or curing rooms where cheese is held for curing or storage shall 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 shall be free from rodents, insects, and pests. The shelves shall be kept clean and dry. All racks, shelves and other equipment used in this room shall conform with the requirements of equipment construction required in this Part.
      7. g. Cutting and Packaging Rooms. When cheese is cut, sliced or 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, slicing or wrapping operation. The rooms shall be well lighted, ventilated, and provided with filtered air. Air movement shall be outward to minimize the entrance of unfiltered air into the cutting and packaging room.
   5. 5. Rooms in which dairy products are handled, processed or stored, or in which dairy product containers, utensils and equipment are cleaned or stored, shall not open directly into any stable, farm-stead, area in which meat, poultry or any other non-dairy foods of animal origin are handled or stored, any restaurant food preparation area or any room used for domestic purposes. All rooms shall be of sufficient size for their intended purposes.
   6. 6. Designated areas or rooms shall be provided to segregate the receiving, handling and storage of returned packaged dairy products. They shall be properly identified, kept neat, clean and maintained in such a manner as to preclude contamination of other products or equipment or the attraction of flies.

   7. 7. Construction and repair of containers and equipment:

      1. a. The construction of all containers and equipment used in the manufacture of aged cheeses and related products shall conform with the requirements for containers and equipment contained in §937 of this Part.

      2. b. In addition, for certain other equipment the following requirements shall be met.

         1. i. Starter Vats. Bulk starter vats shall be of stainless steel or equally corrosion-resistant metal and shall be in good repair, equipped with tight-fitting lids and have adequate temperature controls, such as valves, indicating and/or recording thermometers and shall conform with the applicable 3-A Standards.
         2. ii. Cheese Vats, Tanks and Drain Tables. The vats used for making cheese shall be of metal construction with adequate jacket capacity for uniform heating. The inner liner shall be minimum 16-gage stainless steel or other equally corrosion-resistant metal, properly pitched from side to center and from rear to front for adequate drainage. The liner shall be smooth, free from excessive dents or creases and shall extend over the edge of the outer jacket. The outer jacket when metal, shall be constructed of stainless steel or other metal which can be kept clean and sanitary. The junction of the liner and outer jackets shall be constructed so as to prevent milk or cheese from entering the inner jacket. The vat, tank and drain table shall be equipped with a suitable sanitary outlet valve. Effective valves shall be provided and properly maintained to control the application of heat to the vat.
         3. iii. Mechanical Agitators. The mechanical agitators shall be of sanitary construction. The carriage and track shall be so constructed as to prevent the dropping of dirt or grease into the vat. Metal blades, forks, or stirrers shall be constructed of stainless steel and of material approved in the 3-A Standards and shall be free from rough or sharp edges which might scratch the equipment or remove metal particles.
         4. iv. Knives, hand rakes, shovels, scoops, paddles, strainers, and miscellaneous equipment shall be stainless steel or of material approved in the 3-A Standards. The product contact surfaces of the curd mill shall be of stainless steel. All pieces of equipment shall be so constructed that they can be kept clean and free from rough or sharp edges which might scratch the equipment or remove metal particles. The wires in the curd knives shall be stainless steel, kept tight, replaced when necessary and kept clean.

      3. v. Hoops, Forms and Followers. The hoops, forms and followers shall be constructed of stainless steel or heavy tinned steel. If tinned, they shall be kept tinned and free from rust. All hoops, forms, and followers shall be kept in good repair. Drums or other special forms used to press and store cheese shall be clean and sanitary.

         1. vi. Press. The cheese press shall be constructed of stainless steel and all joints welded and all surfaces, seams, and openings readily cleanable. The pressure device shall be the continuous type. Press cloths shall be maintained in good repair and in a sanitary condition. Single-service press cloths, starch circles, bandages, etc., shall be used only once.
         2. vii. Rindless Cheese Press. The press used to heat seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth interior surface and have controls that shall provide uniform pressure and heat equally to all surfaces.
         3. viii. Paraffin Tanks. The metal tank shall be adequate in size, have heat controls and an indicating thermometer. The cheese wax contained in the paraffin tank shall be kept clean at all times.
         4. ix. Automatic Curd Maker. The automatic curd making system shall be constructed of stainless steel or of material approved in the 3-A Standards. All areas shall be free from cracks and rough surfaces and constructed so that they can be easily cleaned.
         5. x. Curd Conveying Systems. The curd conveying system, conveying lines and cyclone separator shall be constructed of stainless steel or other equally corrosion resistant metal in such manner that it can be satisfactorily cleaned. The system shall be of sufficient size to handle the volume of curd and be provided with filtered air of the quality satisfactory for the intended use. Air compressors or vacuum pumps shall not be located in the processing or packaging areas.
         6. xi. Automatic Salter. The automatic salter shall be constructed of stainless steel or other equally corrosion resistant metal. This equipment shall be constructed to equally distribute the salt throughout the curd. It shall be designed to accurately weigh the amount of salt added. The automatic salter shall be constructed so that it can be satisfactorily cleaned. The salting system shall provide for adequate absorption of the salt in the curd. Water and steam used to moisten the curd prior to salting shall be potable water or culinary steam.
         7. xii. Automatic Curd Filler. The automatic curd filler shall be constructed of stainless steel or other equally corrosion resistant metal. This equipment shall be of sufficient size to handle the volume of curd and constructed and controlled so as to accurately weigh the amount of curd as it fills. The curd filler shall be constructed so that it can be satisfactorily cleaned.
         8. xiii. Hoop and Barrel Washer. The washer shall be constructed so that it can be satisfactorily cleaned. It shall also be equipped with temperature and pressure controls to ensure satisfactory cleaning of the hoops or barrels. It should be adequately vented to the outside.
         9. xiv. Cheese Vacuumizing Chamber. The vacuum chamber shall be satisfactorily constructed and maintained so that the product is not contaminated with rust or flaking paint. An inner liner of stainless steel or other corrosion resistant material should be provided.
         10. xv. Monorail. The monorail shall be constructed so as to prevent foreign material from falling on the cheese or cheese containers.
         11. xvi. Conveyor for moving and draining block or barrel cheese. The conveyor shall be constructed so that it will be easily cleaned. It shall be installed so that the press drippings will not cause an environmental problem.
         12. xvii. Rindless Cheese Wrapping Equipment. The equipment used to heat seal the wrapper applied to rindless cheese shall have square interior corners, reasonably smooth interior surfaces and have controls that shall provide uniform pressure and heat to all surfaces. The equipment used to apply shrinkable wrapping material to rindless cheese shall operate to maintain the natural intended shape of the cheese in an acceptable manner, reasonably smooth surfaces on the cheese, and tightly adhere the wrapper to the surface of the cheese.
         13. xviii. Special Equipment. All product contact areas of speciality equipment shall be constructed of stainless steel or of material approved in the 3-A Standards and constructed following 3-A Standards principles.
         14. xix. Washing Machine. When used, the washing machine for cheese cloths and bandages shall be of commercial quality and size; or of sufficient size to handle the applicable load. It should be equipped with temperature and water level controls.

   8. 8. Packaging, cutting, slicing, repackaging of aged cheese.

      1. a. The packaging, cutting, slicing or repackaging of aged cheese shall be conducted under rigid sanitary conditions that preclude contamination of the product.
      2. b. The plant shall submit detailed plans of the equipment and procedures to be used in these operations to the state health officer for written approval prior to beginning such operations.

Authority Note

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.

Historical Note

HISTORICAL NOTE: Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2714 (September 2011).