Retail raw milk, filling, capping and container. Standards

(a) Retail raw milk producers with a daily production of two hundred fifty pounds (250) or less shall comply with the following requirements: (1) All workers filling and capping shall wear hair covering and wash hands immediately prior to starting the filling operation; (2) Multiple use containers shall be washed, sanitized and drained no more than four hours prior to filling. Washing and sanitizing may be done in a three compartment sink or other apparatus acceptable to the commissioner; (3) Single service caps shall be sanitized immediately prior to use; (4) Filling shall be done using suitable stainless steel piping equipped with a positive shutoff valve. No dipping or ladling is permitted; (5) During filling, the pouring lip of the container shall be protected from overhead contamination by the use of a drip deflector installed on the filling device; (6) The exterior of filled and capped containers shall be rinsed with potable water or potable water treated with a sanitizer; (7) Each filled container shall have the label affixed and the last sale date stamped or otherwise applied to the container before being transferred to a cooler or customer; (8) Wet storage of filled containers is not permitted; and (9) The storage and construction of caps and containers shall conform to section 22-133-115(a) of the Regulations of Connecticut State Agencies. (b) Retail raw producers with a daily production of greater than two hundred fifty pounds (250) shall comply with the following requirements: (1) Filling and capping shall be done in a sanitary manner using a mechanical device approved by the commissioner; (2) All workers filling and capping shall wear hair covering and wash hands immediately prior to starting the filling operation; (3) Multiple use containers shall be washed, sanitized and drained no more than four hours prior to filling. Washing and sanitizing may be done in a three compartment sink or other apparatus acceptable to the commissioner; (4) The pouring lip of the container shall be protected from overhead contamination; (5) The exterior of filled and capped containers shall be rinsed with potable water or potable water treated with a sanitizer; (6) Each filled container shall have the label affixed and the last sale date stamped or otherwise applied to the container before being transferred to a cooler or customer; (7) Wet storage of filled containers is not permitted; and (8) The storage and construction of caps and containers shall conform to section 22-133-115(a) of the Regulations of Connecticut State Agencies.