Mo. Code Regs. Ann. tit. 2, § 80-3.070
PURPOSE: This rule prouides standards which Grade A retail mu milk and milk products must meet. This rule was previously known as Section 7.
(A) Grade A retail raw milk is raw milk produced upon dairy farms conforming with all of the following items of sanitation. The bacterial plate count of the milk shall not exceed fifty thousand (50,000) per milliliter and not more than one hundred (100) c&form rxr milliliter as determined in a&dance with 2 CSR 80-3.060.
1. Cow health. All herds and additions shall be tested and found free of tuberculosis before any milk is sold and all herds shall be retested at least every twelve (12) months thereafter. The tests and retests shall be made and any reactors disposed of, in accordance with the latest requirements approved by the United States Department of Agriculture (USDA), for tuberculosis-free accredited herds, in effect at the time of the adoption of these regulations. A certificate identifying each animal signed by the veterinarian or attested to by the state authority, and filed as directed by the state authority, shall be evidence to the previously mentioned test.
tested and found free of brucellosis before any milk is sold and all herds shall be retested at least every twelve (12) months thereafter. Tests and retests shall be made, and any reactors disposed of in accordance with the latest requirements by the USDA, in effect at the time of the adoption of these rules. A certificate identifying each animal, signed by the veterinarian and the director of the laboratory making the test and filed as directed by the state authority shall be evidence of the previous test.
tion of one (1) quarter or extensive induration in one (1) or rn~re quarters of the udder upon physical examination whether secreting abnormal milk or not, shall be permanently excluded from the milking herd, provided that this shall not apply in the case of quarter that is completely dry. Cows giving bloody, stringy orothenviseabnormalmilk, but withoutentire or extensive induration of the udder, shall be excluded from the herd until reexamination shows that the milk has become normal.
examinations as the state authority may require after consultation with state livestock sanitary officials shall be made at intervals and by methods prescribed by him/her, and any diseased animals or reactors shall be disposed of as s/he may require.
barn, stableorparlorshallbeprovided. Itshall be provided with adequate light, properly distributed for both day and night milking.
tion. Sections of the milking barn, stable or parlor where cows are kept or milked shall be well ventilated, and shall be so arranged as to avoid overcrowding.
floors and gutters of that portion of the barn, stable or parlor in which cows are milked shall be construded of concrete, or other approved, impervious and easily cleaned material. Floors and gutters shall be graded so as to drain properly and shall be kept clean and in good repair. No swine or fowl shall be permitted in the milking barn, stable or parlor. If horses, dry cows, calves or bulls should be stabled, they shall be confined in stalls, stanchions or pens which shall be kept clean and in good repair.
interior walls and the ceilings of the milking barn, stable or parlor shall be whitewashed or painted as often as may be necessary or finished in an approved manner and shall be kept clean and in good repair. Where there is a second story above the milking barn, stable or parlor the ceiling shall be tight. If feed should be ground 01 mixed, or sweet food should be stored, in a feed room or feed storage space which adjoins the milking space, it shall be separated by a dust-tight partition and door.
graded and drained as well as is practicable, and shall be so kept that there are no standing pools of water nor accumulations of organic waste; provided, that in loafing areas, cattle housing areas, or both, manure droppings shall be removed, or clean bedding added, at sufficiently frequent intervals to prevent the accumulation of manure on cows’ udders and flanks. Swine shall be kept out.
removed and stored or disposed of in such a manner as to best prevent the breeding of flies and the access of cows to piles thereof.
equipment. There shall be provided a milkhouse or milkroom in which the cooling, handling and storing of milk and milk products, and the washing, bactericidal treatment and storing of milk containers and utensils shall be done.
provided with a smooth floor, constructed of concrete or other impervious material, main. tained in good repair and graded as to provide proper drainage.
such construction as to permit easy cleaning and shall be well painted or finished in an approved manner.
ventilated.
Judith K. Moriarty setreta,y 111 state
screened, including outward opening selfclosing doors, unless other effective means are provided to prevent the entrance of flies.
than those specified previously, except as may be approved by the state authority; it shall not open directly into a milking barn or stable, “or into any room used for domestic purposes; it shall have water piped into it; it shall be provided with adequate facilities for heating water to clean utensils; andit shall be equipped with three (3) compartment stationary, wash and rinse vats. The cleaning and other operations shall belocatedandconduetedsoas to prevent any contamination of the milk or cleaned equipment.
separate the handling of milk and storage of cleaned utensils from the cleaning and other operations, which shall be located and conducted as to prevent any contamination of the milk or of cleaned equipment. 2 CSR 80-3.100 shall be posted in the milkhouse.
flies. The floors, walls, ceilings and equipment of the milkhouse or room shall be kept clean at all times. All necessary means for the elimination of flies shall be used.
provided with one (1) or more sanitary toilets, conveniently located and properly constructed, operated and maintained so that the waste is inaccessible to flies and does not pollute the surface soil nor contaminate any water supply.
purposes shall be from a supply properly located, protected and operated and shall be easily accessible, adequate and of a safe, sanitary quality.
containers, equipment and other utensils used in the handling, storage or transportation of milk or milk products shall be made of smooth, nonabsorbent, noncorrodible, nontoxic material, shall be so constructed as to be easily cleaned and shall be kept in goodrepair. Joints and seams shall be welded or soldered flush. Woven-wire cloth shall not be used for strained milk. When milk is strained, strainer pads shall be used and shall not be reused. All milk pails obtained shall be of the seamless, hooded type. All single-service articles used shall have been manufactured, packaged, transported and handled in a sanitary manner.
‘., containers, equipment and other utensils used in the handling, storage or transportation of milk and milk products shall be thoroughly cleaned after each usage.
multiuse containers, equipment and other utensils used in the handling! storage or transportation of milk and mdk products, before each usage, shall be subjected effec. tively to an approved bactericidal process utilizing steam, hot water, chemicals or hot air.
other utensils used in the handling, storage or transportation of milk or milk products unless stored in bactericidal solutions, shall bestored so as to drain dry and so as not to become contaminated before being used.
cidal treatment, containers and other milk and milk product utensils shall be handled in such a manner as to prevent contamination of any surface with which milk or milk products come into contact.
milk. Milking should be done in the milking barn, stable or parlor. The udders and teats of all milking cows shall be clean and wiped with an approved bactericidal solution at the time of milking. Abnormalmilk shall be kept outofthe milk supply and shall be handled and disposed of as to preclude the infection of the cows and the contamination of milk utensils.
and tails of all milking cows shall be free from visible dirt at the time of milking. All brushing shall be completed before milking commences.
be washed clean, rinsed with an effective bactericidal solution and dried with a clean towel, immediately before milking and immediately after any interruption in the milking operation. Wet-hand milking is prohibited. Convenient facilities shall be provided for the washing of milkers’ hands. No person with an infected cut or lesion on hands or arms shall milk cows or handle milk or milk utensils.
handlers shall wear clean outer garments while milking or handling milk, milk products, containers, utensils or equipment.
shall be kept clean.
milk shall be removed immediately to the milkhouse or straining room. No milk shall be strained or poured in the barn, unless it is protected from flies and other contamination.
tion of milking, milk and milk products shall be cooled to fifty degrees Fahrenheit (5O’F) or less, and shall be maintained at that tempera. ture until delivery, as determined in accordance with 2 CSR 80-3.060.
used for the transportation of milk or milk products shall be constructed and operated so as to protect their contents from the sun, from 2 CSR 80-3 ,
m
freezing and from contamination. All vehicles used for the distribution of milk or milk products shall have the distributor’s name prominently displayed.
products not for pasteurization shall be bottled on the farm where produced. Bottling and capping shall be done in a sanitary manner by means of approved equipment and these operations shall be integral in one (1) machine. Caps or cap stock shall be purchased in sanitary containers and shall be kept in a clean, dry place until used.
authority or physician authorized by him/her shall examine and take a careful morbidity history of every person connected with a producer-distributor dairy, or about to be employed by one, whose work brings him/her into contact with the production, handling, storage or transportation of milk, milk products, containers or equipment. If the examination or history should suggest that the person may be a carrier of, or be infected with, the organisms oftyphoid, paratyphoid fever or any other communicable disease likely to be transmitted through milk, s/he shall obtain appropriate specimens of body discharge and cause them to be examined in a laboratory approved by the state health authority for the examination, and if the results justify, that person shall be barred from employment. A. The person shall furnish informa- tion, submit to physical examinations and submit laboratory specimens as the health officer may require for the purpose of determining freedom from infection. B. No person with an infected cut or lesion on hands or arms shall handle milk, milk products, milk containers or milk equip ment. Auth: section 196.939, RSMo (Cum. Supp. 19931.” Original rule filed June 20, 1973, effective June 30, 1973. *Original authority 1972.