N.Y. Comp. Codes R. & Regs. tit. 1, § 2.33 – Separate rooms—Item 5p.

(a) Pasteurizing, processing, cooling and packaging are conducted in a single room(s), but not in the same room(s) used for the cleaning of milk cans, bottles and cases, or the unloading and/or cleaning and sanitizing of milk tank trucks; provided, that in a receiving station, cooling may be done in the room(s) where milk tank trucks are unloaded and/or cleaned and sanitized.
(b) All bulk milk storage tanks are vented into a room used for pasteurization, processing, cooling or packaging operations, or into a storage tank gallery room; provided that vents located elsewhere, which are adequately equipped with air filters so as to preclude the contamination of the milk, shall be considered satisfactory.
(c) Solid doors installed in required partitions are self-closing.
(d) Facilities for the cleaning and sanitizing of milk tank trucks are properly equipped for manual and/or mechanical operations. When such facilities are not provided on the plant premises, these operations shall be performed at a receiving station, transfer station or separate tank-washing installation.
(e) Rooms in which milk or milk products are handled, processed or stored, or in which milk containers, utensils and equipment are washed or stored, do not open directly into any stable or any room used for domestic purposes.
(f) The milk plant must be suitable in size, construction, and design to facilitate maintenance and sanitary operations for food-production purposes (i.e., manufacturing, processing, packing, and holding). The milk plant must:
1. (1) Provide adequate space for placement of equipment and storage of materials as is necessary for maintenance, sanitary operations, and the production of safe food.
2. (2) Be configured in such a way to permit the taking of adequate precautions to reduce the potential for allergen cross-contact and for contamination of food, food-contact surfaces, or food-packaging materials with microorganisms, chemicals, filth, and other extraneous material. The potential for allergen cross-contact and for contamination shall be reduced by adequate food safety controls and operating practices or effective design, including the separation of operations in which allergen cross-contact and contamination are likely to occur, by one or more of the following means: location, time, partition, air flow systems, dust control systems, enclosed systems, or other effective means.