Wyo. Code R. 010-0005-16
General Agency, Board or Commission Rules
Chapter 16: Standards on Manufacturing of Frozen Desserts
Effective Date: 10/23/1984 to 05/01/2001
Rule Type: Repealed Rules & Regulations
Reference Number: 010.0005.16.10231984
CHAPTER XVI
Section 1. Authority. Pursuant to the authority vested in the Commissioner of Agriculture by virtue of Section 35-7-501 to 35-7-526, the following regulations are hereby promulgated.
Section 2. Definitions. Words used in the singular form shall be deemed to import the plural, and vice versa, as the case may demand. Unless the context otherwise requires, the following terms shall be construed, respectively, to mean:
a. Adulterated or Misbranded Frozen Desserts or Mix. Any frozen dessert or mix which contains any unwholesome substance, or which, if defined in this Standard, does not conform with its definition, or which does not comply with the provision of the Federal Food, Drug and Cosmetic Act, or General Regulation for its enforcement shall be deemed adulterated and/or misbranded.
b. C-I-P or Cleaned-in-Place. The procedure by which sanitary pipelines or pieces of dairy equipment are mechanically cleaned-in-place by circulation.
c. Commissary or Depot. The terms 'commissary' or 'depot' shall mean any place, premise or establishment in which pasteurized mix, ingredients, containers or supplies are prepared or stored for the servicing of one or more mobile units and where facilities are provided for the cleaning of the vehicle and the cleaning and bactericidal treatment of equipment and utensils.
d. Dairy Plant or Plant. Any place, premise or establishment where milk or dairy 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.
e. Dairy Products. Butter, cream (fluid, dry, or plastic), dry whole milk, nonfat dry milk, dry buttermilk, dry whey, evaporated milk (whole or skim), condensed whole milk and condensed skim milk (plain or sweetened), and such other products derived from milk, as may be defined under the Federal Standards of Identity as ingredients for frozen desserts.
f. Fieldman. A person qualified and trained in the sanitary methods of production and handling of milk as set forth herein and generally employed by a processing or manufacturing plant for the purpose of dairy farm inspections and quality control work.
g. Frozen Desserts. Are the foods which conform to the provisions of 'Definitions and Standards of Identity for Frozen Desserts,' U.S. Food and Drug Administration (21 CFR 135.3 and 135.110-135.160). Ice Cream; Frozen Custard, French ice cream, French custard ice cream;
Ice Milk; Fruit sherbets; water ices; and those food products defined in (h) through (k) of this section.
h. Quiescently Frozen Confections. Quiescently frozen confections mean a clean and wholesome frozen, sweetened, flavored product in the manufacture of which freezing has not been accompanied by stirring or agitation (generally known as quiescent freezing). This confection may be acidulated with food grade acid, may contain milk solids, water, may be made with or without added harmless pure or imitation flavoring, with or without harmless coloring. The finished product may contain not more than one-half (1/2%) of one (1) percent by weight of stabilizer composed of wholesome edible material. The finished product shall contain not less than seventeen (17%) percent by weight of total food solids. In the production of this confection, no processing or mixing prior to quiescent freezing shall be used that develops in the finished confection mix any physical expansion in excess of ten (10%) percent.
i. Quiescently Frozen Dairy Confections. Quiescently frozen dairy confections mean a clean and wholesome frozen product made from water, milk products and sugar, with added harmless pure or imitation flavoring, with or without added harmless coloring, with or without added stabilizer and with or without added emulsifier; and in the manufacture of which freezing has not been accompanied by stirring or agitation (generally known as quiescent freezing). It contains not less than thirteen (13%) percent by weight of total milk solids, not less than thirty-three (33%) percent by weight of total food solids, not more than one-half (1/2%) of one (1) percent by weight of stabilizer, and not more than one-fifth (1/5%) of one (1) percent of weight by emulsifier. Stabilizer and emulsifier must be composed of wholesome, edible material. In the production of quiescently frozen dairy confections, no processing or mixing prior to quiescently freezing shall be used that develops in the finished confection mix any physical expansion in excess of ten (10%) percent.
j. Mellorine-Type Products. Mellorine-type products are frozen desserts similar in composition and weight requirements to ice cream, ice milk and fruit sherbets (and are known by such names as Mellorine, Lorine and Sherbine respectively). They differ in composition from the comparable products standardized herein only in that they contain food fats, other than milkfat.
k. Frozen Dietary Dairy Dessert and Frozen Dietary Desserts. Frozen Dietary Dairy Dessert and Frozen Dietary Dessert is a food for any special dietary use, prepared by freezing, with or without agitation, composed of a pasteurized mix which may contain fat, protein, carbohydrates, natural and/or artificial sweeteners, flavoring, stabilizers, emulsifiers, vitamins and minerals.
l. Frozen Desserts Manufacturer. A frozen desserts manufacturer is any person who manufactures, processes, converts, partially freezes or freezes any mix or frozen desserts for distribution or sale.
m. Frozen Desserts Plant. A frozen desserts plant is any place or premises where frozen desserts or mix are manufactured, processed or frozen for distribution or sale at wholesale.
n. Frozen Desserts Retail Establishment. A frozen desserts retail establishment is any place or premises including retail stores, stands, hotels, restaurants and vehicles or mobile units where frozen desserts are frozen or partially frozen and/or dispensed for sale at retail.
o. Inspector. An employee of the regulatory agency qualified, trained, and authorized to perform dairy farm or plant inspections, and raw milk grading.
p. License. A license issued under the Act by the regulatory agency.
q. Mobile Unit. The term mobile unit shall mean any vehicle or temporary establishment that shall travel from place to place in which a frozen desserts processor freezes, partially freezes and/or dispenses frozen desserts for sale.
r. Milk Grader or Bulk Milk Hauler. A person licensed by the regulatory agency as described in Section 22 who is qualified and trained for the classifying of raw milk in accordance with the quality standards and procedures of the most recent publication of the 1978 Pasteurized Milk Ordinance.
s. Milk. The normal lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. The word "milk" used herein includes only Grade A milk meeting the requirements of the most recent publication of the 1978 Pasteurized Milk Ordinance.
t. Excluded Milk. All of a producer's milk excluded from the market by the provision of the 1978 Pasteurized Milk Ordinance.
u. Miscellaneous Frozen Dessert Products. All products containing frozen desserts other than those defined in this subpart, and which may hereafter be designated as frozen dessert products by the regulatory agency.
v. Mix. Mix is the pasteurized unfrozen combination of two or more ingredients permitted in a frozen dessert with or without fruits, fruit juices, candy, baked goods and confections, nut meats, or other harmless flavor and/or color.
w. Official Methods. The latest edition of the Official Methods of Analysis of the Association of Official Agricultural Chemists, a publication of the Association of Official Analytical Chemists, Box 540, Benjamin Franklin Station, Washington, D.C. 20044.
x. Pasteurization. The term "pasteurization," "pasteurized," or a similar term is the process of heating, in approved and properly operated equipment, every particle of mix to any one of the following temperatures and holding at the temperature for the specified time: 155@ F. and holding at such temperature for at least 30 minutes. 175@ F. 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 of process, or combination of times and temperatures as may be demonstrated to be equally efficient.
y. Person. The word "person" as used in this Standard shall mean any individual, partnership, corporation, company, firm, trustee or association.
z. Producer. The person or persons who exercise control over the production of the milk delivered to a processing plant or receiving station and those who receive payment for this product.
aa. Regulatory Agency. The Commissioner of Agriculture or his duly authorized representative is authorized by law to administer the Act.
bb. Rules and Regulations. The provisions of sections 1 to 22 herein.
cc. Standard Methods. The latest edition of the Standard Methods for the Examination of Dairy Products, a publication of the American Public Health Association, 1790 Broadway, New York, N.Y.
dd. 3-A Sanitary Standards and Accepted Practices. 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. Published by the International Association of Milk, Food and Environmental Sanitarians, Box 437, Shelbyville, IN.
Section 3. Premises. The plant area and surroundings shall be kept clean, orderly and free from refuse and rubbish, smoke, excessive dust and air pollution, and strong or foul odors. A drainage system shall be provided for rapid drainage of all water from plant buildings including surface water around the plant and on the premises.
a. Construction and Maintenance. Buildings shall be of sound construction, and the exterior and interior shall be kept clean and in good repair to protect against dust, dirt and mold, and to prevent the entrance or harboring of insects, rodents, vermin and other animals.
In processing areas, outside doors, windows, skylights and transoms shall be screened or otherwise covered. Such outside doors shall not open inward and shall be self-closing; and doors leading to processing rooms shall be sound and tight fitting. Window sills on new construction shall be sloping. Outside conveyor openings and other special-type outside openings shall be protected by doors, screens, flaps, fans or tunnels; outside openings for sanitary pipelines shall be covered when not in use; and service-pipe openings shall be completely cemented around the pipe opening or have tight metal collars.
All rooms, compartments, coolers, freezers and dry storage space in which any raw material, packaging or ingredient supplies, or finished products are handled, processed, manufactured, packaged or stored shall be so designed and constructed as to assure clean and orderly operations. Rooms for receiving milk shall be separated from the processing area by a partition or suitable arrangement of equipment or facilities to avoid contamination of milk or dairy products. Boiler and tool rooms shall be separated from other rooms. Toilet and dressing rooms shall be conveniently located and shall not open directly into any room in which milk, dairy products, or ingredients are handled, processed, packaged or stored. Doors of all toilet rooms shall be selfclosing; and fixtures shall be kept clean and in good repair.
Plans for new plant construction or major remodeling of existing plants shall be submitted to the regulatory agency for approval prior to such new construction or remodeling.
b. Interior Finishing. In all rooms, in which milk or dairy products are received, handled, processed and where mix and frozen desserts are manufactured, packaged, or stored, except dry storage of packaging materials, or in which equipment or utensils are washed, the walls, ceilings, partitions, and posts shall be smoothly finished with a washable material of light color that is substantially impervious to moisture. The floors in these rooms shall be of concrete or other impervious material and shall be smooth, properly graded to drain, and have drains trapped, except that freezers used for storing frozen desserts, frozen fruits, frozen eggs and comparable ingredients need not be provided with floor drains but the floors shall be sloped to drain to one or more exits, and shall be kept clean. The plumbing shall be so installed as to prevent backup of sewage into the plant. On new construction or extensive remodeling, the floors shall be joined and covered with the walls to form watertight joints. Toilet and dressing rooms shall have impervious floors and smooth walls.
c. Ventilation and Lighting. All rooms and compartments (including storage space and toilet and dressing rooms) shall be ventilated to maintain sanitary conditions, prevent undue condensation of water vapor, and minimize or eliminate objectionable odors.
d. Laboratory. An adequate laboratory shall be provided, maintained, and properly staffed with qualified and trained personnel for quality control and analytical purposes. It shall be located reasonably close to the processing activity in a well lighted and ventilated room of sufficient size to permit proper performance of the tests necessary to evaluate the quality of raw and finished products. A central or commercial laboratory that serves more than one plant and that provides the same services may be utilized.
Quality control tests shall be made by the laboratory on flow samples as often as necessary to check the effectiveness of processing in order to correct processing deficiencies. Routine analysis shall be made on raw materials and finished products to assure adherence to legal standards.
a. Water Supply. Both hot and cold water of safe and sanitary quality shall be available in sufficient quantity for all plant operations and facilities. Water from other lines, when officially approved, may be used for boiler feed water and condenser water, if such water lines are completely separated from the water lines carrying the sanitary water supply, and the equipment is so constructed and controlled as to preclude contamination of any product or product contact surface. There shall be no cross-connections between safe and unsafe water lines or between private and public supply.
Bacteriological examination shall be made of the plant sanitary water supply at least once every 6 months by a regulatory agency or an authorized laboratory to determine purity and safety for use in processing or manufacturing dairy products.
Non-public water supplies must meet construction requirements for private or semi-public water supplies promulgated by the Wyoming Department of Health and Medical Services.
b. Employee Facilities. In addition to toilet and dressing rooms, the plant shall provide the following employee facilities: conveniently located sanitary drinking water; a locker or other suitable facility for each employee; hand washing facilities, including hot and cold running water, soap or other detergents, and sanitary towels or air driers, in or adjacent to toilet and dressing rooms and at other places where necessary for the cleanliness of all personnel handling products; and self-closing containers for used towels and other wastes.
A durable, legible sign shall be posted conspicuously in each toilet and dressing room directing employees to wash their hands before returning to work.
c. Steam. Steam shall be supplied in sufficient volume and pressure for satisfactory operation of each applicable piece of equipment. Steam that may come into direct contact with milk or dairy products shall be culinary steam. Culinary steam shall comply with the recommended practices for 'Producing Culinary Steam for Processing Milk and Milk Products' as published by the National Association of Dairy Equipment Manufacturers, Washington, D.C., April 1963.
d. Disposal of Wastes. The plant sewage system shall have sufficient slope and capacity to remove readily all waste from processing operations. Where a public sewer is not available, wastes shall be disposed of by methods approved by the regulatory agency. Containers for the collection and holding of wastes other than dry waste paper shall be constructed of metal or other equally impervious material, kept covered with tight-fitting lids, and placed outside the plant on a concrete slab or equally impervious surface. However waste containers may be kept inside a suitably enclosed, clean and fly proof room. Solid wastes shall be disposed of regularly and the containers cleaned before reuse, and dry waste paper shall be compressed, bagged and hauled away or disposed of in a manner acceptable to the regulatory agency.
a. Construction and Installation. New equipment shall meet applicable 3-A Sanitary Standards. Equipment and utensils coming in contact with milk, dairy products, mix or frozen desserts, including sanitary pumps, piping, fittings and connections shall be constructed of stainless steel or other equally corrosion-resistant material; except that, where the use of stainless steel is not practicable, or in old equipment, other metals properly coated or plated may be approved temporarily. Nonmetallic parts having product contact surfaces shall be of material that meet 3-A Sanitary Standards for Plastic or Rubber and Rubber like Materials.
Bulk storage and distribution equipment for handling liquid sweetening agents shall consist of suitable metals, alloys or other materials which will withstand corrosive action by the ingredient; and the equipment and ingredients shall be protected from contamination.
All equipment and piping shall be so designed and installed as to be easily accessible for cleaning and shall be kept in good repair and free from cracks and corroded surfaces. Milk pumps shall be a sanitary type and easily dismantled for cleaning or shall be of specifically approved construction to allow cleaning in place. New or rearranged equipment shall be set away from any wall or spaced in such a manner as to facilitate proper cleaning and to maintain good housekeeping. All parts or interior surfaces or equipment, pipes (except certain piping cleaned-in-place), or fittings, including valves and connections, shall be accessible for inspection. Cleaned-in-place sanitary piping and welded sanitary pipeline systems when used will be acceptable if properly engineered and installed according to 3-A Accepted Practices for Permanently Installed Sanitary Product-Pipelines and Cleaning Systems.
b. Pasteurization Equipment. Pasteurization equipment shall be in accordance with 3-A Accepted Practices for Sanitary Construction, Installation, Testing and Operation of High-Temperature Short-Time Pasteurizers and 3-A Sanitary Standards for Non-Coiled Type Batch Pasteurizers.
Heat treating equipment used to reach temperatures higher than commonly used for pasteurization shall meet appropriate sanitary construction and operating procedures approved by the regulatory agency.
c. Cleaning and Sanitizing. Equipment, sanitary piping and utensils used in receiving, storing, processing, manufacturing, packaging and handling of milk, dairy products, mix or frozen desserts and all product contact surfaces of homogenizers, high-pressure pumps and high-pressure lines shall be kept clean.
The packing glands on all agitators, pumps and vats shall be inspected at regular intervals and kept clean.
After being cleaned and immediately before use all equipment coming in contact with milk, dairy products, mix or frozen desserts shall have an effective bactericidal or sanitizing treatment. All sanitizing chemicals must meet the requirement of 178.1005 to 178.1010 of Chapter 21 of the Code of Federal Regulations.
Before use, equipment not designed for C-I-P cleaning shall have been disassembled and thoroughly cleaned and sanitized. Dairy cleaners, wetting agents, detergents, sanitizing agents or other similar material may be used that will not contaminate or adversely affect dairy products. Steel wool or metal sponges shall not be used in the cleaning of any dairy equipment or utensils.
C-I-P cleaning shall be used only on equipment and pipeline systems that are designed and engineered for that purpose. Installation and cleaning procedures shall be in accordance with 3-A Accepted Practices for Permanently Installed Sanitary Product-Pipelines and Cleaning Systems. An outline of the cleaning procedures to be followed shall be posted near the C-I-P equipment.
Applicable equipment and areas in the plant shall be thoroughly vacuumed regularly with a heavy-duty industrial vacuum cleaner and the material picked up shall be disposed of by burning or other means to destroy any insects present.
Exhaust stacks, elevators, and conveyors shall be inspected at regular intervals and kept clean.
Section 7. Cleanliness. Plant employees shall wash their hands before beginning work and upon returning to work after using toilet facilities, eating, smoking or otherwise soiling their hands. They shall keep their hands clean and follow good hygienic practices while on duty. Expectorating or use of tobacco in any form shall be prohibited in rooms and compartments where milk, dairy products, mix or frozen desserts are unpacked or exposed. Clean white or light colored washable outer garments and caps (paper caps or hair nets are acceptable) shall be worn by all persons engaged in processing milk, dairy products, mix or frozen desserts.
In addition, employees engaged in manual molding, wrapping and touching any product contact surface shall treat their clean hands with a bactericide of approved strength before beginning such work and after each interruption. Rubber or plastic gloves may be used if sanitized as above.
Handwashing facilities with hot and cold running water, singleservice towels and soap must be provided in all processing areas.
Section 8. Health. No person afflicted with a communicable disease shall be permitted in any room or compartment where milk, dairy products, mix or frozen desserts are prepared, processed or otherwise handled. No person who has a discharging or infected wound, sore or lesion on hands, arms or other exposed portions of the body shall work in any plant processing or packaging rooms or in any capacity resulting in contact with milk, dairy products, mix or frozen desserts.
Each employee, including bulk milk collectors whose work brings him in contact with the processing or handling of milk, dairy products, mix or frozen desserts, containers or equipment shall have a medical and physical examination by a registered physician or by the local department of health and shall furnish a satisfactory medical certificate prior to employment. An employee returning to work following illness from a communicable disease shall have a certificate from his attending physician to establish proof of complete recovery.
Section 9. Pasteurization of Frozen Dessert Mix. After formulation the entire mix except for flavoring ingredients shall be pasteurized. Pasteurized mix or frozen desserts shall not be permitted to come into contact with equipment or containers with which unpasteurized mix, frozen desserts, milk or milk products have been in contact, unless such equipment has first been properly washed and subjected to a satisfactory bactericidal treatment.
Section 10. Cooling. Process fluid milk products including mix, except sterilized mix in hermetically sealed containers, shall be cooled promptly after heat treatment or pasteurization to 45@ F. or lower and maintained thereat until used. This does not preclude holding fluid milk products at higher temperatures for a short period of time immediately prior to freezing where applicable to particular manufacturing or processing practices.
a. Utensils and Portable Equipment. Utensils and portable equipment used in processing operations shall be stored 6' above the floor in clean, dry locations, and in self-draining position on racks constructed of impervious, corrosion-resistant material.
b. Raw Milk and Cream. Bulk milk, cream and fluid dairy products within the processing plant or receiving station shall be maintained at 45@ F. or lower until processing begins.
c. Overflow and Spillage. Product drip or spilled mix or frozen desserts or their ingredients, shall not be sold for human consumption.
d. Nonrefrigerated Products. Dairy products, mix or frozen desserts or their ingredients in dry storage shall be arranged in aisles, rows, sections, or lots 6' above the floor or in such a manner as to be orderly and easily accessible for inspection and to permit adequate cleaning of the room. Dunnage or pallets shall be used when applicable. Dairy products, mix or frozen dessert ingredients shall not be stored with any product that would damage them or impair their quality. Open containers shall be carefully protected from contamination.
e. Refrigerated Products. All products requiring refrigeration except where otherwise specified, shall be stored at 45° F. or below.
Products shall not be placed directly on wet floors or be exposed to foreign odors or conditions such as dripping or condensation that might cause package or product damage.
f. Supplies. Items in supply rooms shall be kept clean and protected and be so arranged as to permit inspection of supplies and cleaning and spraying of the room. Insecticides and rodenticides shall be properly labeled, segregated and stored in a separate room or cabinet away from milk or dairy products or packaging supplies. Caps, parchment papers, wrappers, liners, gaskets and single-service sticks, spoons, covers and containers for frozen desserts, mix or their ingredients shall be purchased and stored only in sanitary tubes, wrappings or cartons; shall be kept therein in a clean, dry place 6' above the floor until used; and shall be handled in a sanitary manner.
a. Packaging. Frozen desserts and mix shall be packaged in commercially acceptable containers and packaging material that will protect the quality of the contents in regular channels of trade. Metal containers shall be free from rust, cracks or unsanitary conditions. Prior to use, closures, covers, wrappers and containers shall be protected against dust, mold or other possible contamination. The packaging, cutting, molding, dispensing and other handling or preparation of mix or frozen desserts and their ingredients shall be done in a sanitary manner.
b. Labeling. Mix in commercial bulk shipping containers including transport tankers shall be tagged or legibly marked with the name of the product, pasteurization date or code, net contents, name and address of processor, manufacturer or distributor and plant license number if applicable. Containers for frozen desserts shall be labeled in accordance with the provisions of the U.S. Food and Drug Administration Standards of Identity for Frozen Desserts and applicable Wyoming Statutes. Tags from transport tankers must be kept on file at the receiving plant for ninety (90) days.
Section 13. Returns. Mix or frozen desserts in broken, opened or partially full containers may after delivery be returned to the plant for inspection, but shall not be sold or used for making mix or frozen desserts.
Section 14. Lubricants. Lubricants approved for use on milk product contact surfaces that are applied to filling machine pistons and cylinders, pumps and valves shall be sterile and shall be applied in a sanitary manner.
Section 15. Records. All records required herein to be kept by plants shall be available for examination by the regulatory agency at reasonable times.
a. Water Supply Test Records. The results of all plant water supply tests shall be kept on file at the plant for at least twelve (12) months.
b. Raw Milk Bacterial and Sediment Records. Records of bacterial tests on raw milk shall be kept on file at the plant for at least twelve (12) months.
c. Pasteurization Recorder Charts. Recorder charts showing the pasteurization record for each day shall be appropriately marked with the name of the product, date and signature of the operator and other pertinent information required by the regulatory agency. The charts shall be kept on file at the plant for at least twelve (12) months.
d. Employee Medical Certificates. Current-employee medical certificates shall be kept on file at the plant.
Section 16. Vehicles. All vehicles used for transportation of mix, frozen desserts, cream, milk and dairy products shall be constructed and operated so as to protect their contents from heat, sun and contamination. Such vehicles shall be kept clean, and no substance capable of contaminating mix, frozen desserts, cream, milk and dairy products shall be transported therein. Vehicles transporting frozen desserts and/or mix to wholesale or retail outlets shall have the name of the distributor prominently displayed thereon. All vehicles used in bulk transport of milk and dairy products must meet applicable 3-A Standards for Construction and Materials.
Section 17. Frozen Desserts Retail Establishments. Frozen desserts retail establishments including commissaries and depots, shall be exempt from the provisions of this standard. However, such establishments shall comply with the applicable provisions of the current edition of the U.S. Public Health Service 'Food Service Sanitation Ordinance and Code' as published in USPH Pub. 943 and be under routine surveillance of a state or local health authority.
Section 18. The Examination of Frozen Desserts and Their Ingredients. At irregular intervals during any six-month period at least four samples of frozen desserts, pasteurized mix and milk, cream and dairy ingredients from each plant, shall be taken and examined by the regulatory agency. Provided, that the regulatory agency may accept the test results of laboratories which have been approved by an accredited laboratory evaluation officer and found satisfactory. Samples of the frozen desserts or mix may be taken at any time prior to final delivery. Samples of milk, cream and dairy products shall be taken upon their arrival at the frozen desserts plants.
The products shall be tested in accordance with tests and examinations contained in Standard Methods for the Examination of Dairy Products or Official Methods of Analysis of the Association of Official Agricultural Chemists.
No ingredients shall be used in processing frozen desserts which are adulterated within the meaning of the Federal Food, Drug and Cosmetic Act, as amended, and General Regulations for Its Enforcement.
Section 19. Quality Standards for Raw Milk and Dairy Products Used as Ingredients in Frozen Desserts. The bacteriological, chemical and temperature standards for raw commingled milk, cream, pasteurized skim and cream, condensed milk and other dairy ingredients shall meet the applicable quality standards of Section 7 of the 1978 Pasteurized Milk Ordinance.
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