The following words and terms, when used in these sections, shall have the following meanings, unless the context clearly indicates otherwise:

1. (1) CIP or Cleaned-In-Place--The procedure by which sanitary pipelines or pieces of equipment are mechanically cleaned in place by circulation.
2. (2) Dairy plant or plant--Any place, premise, or establishment where milk or milk products are received or handled for processing or manufacturing. When "plant" is used in connection with the production, transportation, classifying, or use of milk, it means any plant that handles or purchases milk for manufacturing purposes; when used in connection with specifications for plants or licensing of plants, it means only those plants that manufacture mix and/or frozen desserts covered by this regulation.
3. (3) Dairy products--Butter, cream, (fluid, dry, or plastic), dry whole milk, nonfat dry milk, dry buttermilk, dry whey, whey protein concentrates, evaporated milk (whole or skim), condensed whole milk and condensed skim milk (plain or unsweetened), and such other products derived from milk as may be specified under the federal standards of identity for frozen desserts (21 CFR Part 135).
4. (4) Freezer--A piece of equipment which converts mix and/or other ingredients to a hardened or semihardened state using the technique of freezing during processing or manufacturing of those products commonly known as ice cream, ice cream mix, frozen dessert, frozen dessert mix, nondairy frozen dessert, nondairy frozen dessert mix, imitation frozen dessert, and imitation frozen dessert mix.
5. (5) Frozen desserts--Any of the following: ice cream, ice milk, fruit sherbet, water ice, nonfruit sherbet, nonfruit water ice, frozen dietary dairy desserts, frozen yogurt, quiescently frozen confection, quiescently frozen dairy confection, mellorine, lorine, parevine, freezer-made milk shake, freezer-made shake, or nondairy frozen dessert. The term includes the mix used in the freezing of one of those frozen desserts.
6. (6) Goat milk--The normal lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy goats. The word "milk" used in this definition includes only goat milk for manufacturing purposes in frozen desserts plants.
7. (7) Health authority--The city, county, or state health officer or his representative. The term includes the appropriate agency having jurisdiction or control over the matters embraced within these specifications and requirements.
8. (8) Milk--The normal lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. The word "milk" used in this definition includes only milk for manufacturing purposes in frozen desserts plants.
9. (9) Multi-use container--Any container having a frozen dessert product contact surface and used in the packaging, handling, storing, or serving of frozen desserts and/or mix, which, if it remains in good repair and is properly washed and sanitized, may be utilized for multiple usage.
10. (10) Novelties--Frozen desserts, either alone or in combination with other foods such as cookies, wafers, cones, coating, confections, etc., which are packaged in single-serving units.
11. (11) Officially designated laboratory--A commercial laboratory authorized to do official work by the supervising agency, or a milk industry laboratory officially designated by the supervising agency for the examination of producer samples of Grade A raw milk for pasteurization.
12. (12) Other freezers--Other types of freezers which may be used to process or manufacture ice cream, ice cream mix, frozen dessert, or frozen dessert mix having a hard or a soft consistency, for the purposes of these sections shall be considered as continuous or batch freezers.
13. (13) Overrun--The trade expression used to reference the increase in volume of the frozen product over the volume of the mix. This increase in volume is due to air being whipped into the product during the freezing process. It is expressed as percent of the volume of the mix.
14. (14) Pasteurization--Also called "pasteurization," "pasteurized," or a similar term, is the process of heating, in approved and properly operated equipment, every particle of mix to any of the following temperatures for the specified time: 155 degrees Fahrenheit and holding at such temperature for at least 30 minutes; 175 degrees Fahrenheit and holding at such temperature for at least 25 seconds; provided that nothing contained in this definition shall be construed as barring any other method or process, or combination of times and temperatures, as may be demonstrated to be equally efficient.
15. (15) Permit--When it appears in these sections, shall mean license.
16. (16) Safe and suitable--Ingredients which perform an appropriate function in the food in which they are used, and are used at a level no higher than necessary to achieve their intended purpose in the food.
17. (17) Sanitization--The application of any effective method or substance to a clean surface for the destruction of pathogens, and of other organisms as far as is practicable. Such treatment shall not adversely affect the equipment, the frozen desserts product, or the health of the consumers, and shall be acceptable to the health authority.
18. (18) Single service container--Any container having a frozen dessert in contact with the container's surface and used in the packaging, handling, storing, or serving of frozen desserts and/or mix, which is intended for one usage only.
19. (19) Standard methods--Reference to the latest edition of "Standard Methods for the Examination of Dairy Products," a publication of the American Public Health Association, Washington, D.C.
20. (20) 3-A sanitary standards and accepted practices--Reference to the standards for dairy equipment and accepted practices formulated by the 3-A Sanitary Standards Committees representing the International Association of Milk, Food, and Environmental Sanitarians, the U.S. Public Health Service, and the Dairy Industry Committee that are published by the International Association of Milk, Food, and Environmental Sanitarians, P.O. Box 437, Shelbyville, Indiana 46176.

Source Note:The provisions of this §217.42 adopted to be effective January 1, 1976.