HAR §11-15-42. Standards for milk and milk products

All Grade "A" raw milk for pasteurization, ultra- pasteurization or aseptic processing; all Grade "A" pasteurized, ultra-pasteurized or aseptically processed milk and milk products, all raw milk for manufacturing purposes, all reconstituted or recombined milk and milk products, all imitation milk and imitation milk products, and all substitute milk and milk products shall conform with the following chemical, bacteriological, and temperature standards. No process or manipulation other than pasteurization, ultra-pasteurization or aseptic processing, processing methods integral therewith, and appropriate refrigeration shall be applied to milk and milk products for the purpose of removing or deactivating microorganisms. The chemical, bacteriological, and temperature standards shall be in accordance with the following: Grade "A" Raw Milk for pasteurization, ultra- pasteurization, or aseptic processing Temperature -- -- Cooled to 45°F (7°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F(10°C). Bacterial limits- Individual producer milk not to exceed one hundred thousand per milliliter; effective July 1, 1990, individual producer milk not to exceed seventy five thousand per milliliter; effective July 1, 1991, individual producer milk not to exceed fifty thousand per milliliter. Not to exceed three hundred thousand per milliliter as milk commingled with other producer milk prior to pasteurization; effective July 1, 1990, not to exceed two hundred thousand per milliliter as milk commingled with other producer milk prior to pasteurization; effective July 1, 1991, not to exceed one hundred fifty thousand per milliliter as milk commingled with other producer milk prior to pasteurization. Antibiotics -- -- No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (OI) Somatic cell counts-- -- Individual producer milk: Not to exceed one million per milliliter; effective July 1, 1990, individual producer milk not to exceed 750,000 per milliliter. Grade "A" pasteurized, or ultra-pasteurized, milk and milk products(including reconstituted or recombined milk and milk products) Temperature -- Cooled to 45°F (7°C) or less and maintained thereat. Bacterial limits* ---- Not to exceed twenty thousand per milliliter or per gram, as applicable; effective July 1, 1991, not to exceed ten thousand per milliliter or per gram, as applicable. Coliform limit Not to exceed ten per milliliter or per gram, as applicable; provided that, in the case of bulk milk transport tank shipments, shall not exceed one hundred per milliliter. Phosphatase -- Less than one microgram per milliliter by the Scharer Rapid Method or equivalent. Antibiotics**-- No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (OI). Imitation milk or substitute milk and milk products Temperature -- Cooled to 45°F or less and maintained there at. Bacterial limits* ---- Not to exceed thirty thousand per milliliter or per gram, as applicable. Coliform limit Not to exceed ten per milliliter or per gram, as applicable. Phosphatase -- Less than one microgram per milliliter by Scharer Rapid Method or equivalent. Antibiotics -- No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (OI). Raw milk for manufacturing purposes Temperature -- Cooled to 45°F (7°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F(10°C). Bacterial limits -- -- Individual producer milk not to exceed four hundred thousand per milliliter. Antibiotics -- No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (OI). Grade "A" pasteurized cultured milk product Temperature -- Cooled to 45°F (7°C) or less and maintained thereat. Coliform limit Not to exceed ten per milliliter or per gram, as applicable. Phosphatase -- Less than one microgram per milliliter by Scharer Rapid Method or equivalent. Grade "A" aseptically processed milk and milk products Temperature -- None. Bacterial limits -- -- No growth by test specified in section 11-15-41(g). Antibiotics -- No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (OI). *Not applicable to cultured products. **Not applicable to eggnog or eggnog products. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-43 Sanitation requirements for Grade "A" raw milk for pasteurization, ultra-pasteurization or aseptic processing. (a) Cows which show evidence of secretion of abnormal milk in one or more quarters, based upon bacteriological, chemical, or physical examination, shall be milked last or with separate equipment, and the milk shall be discarded. Cows treated with, or cows which have consumed chemical, medicinal or radioactive agents which are capable of being secreted in the milk and which, in the judgment of the director, may be deleterious to human health, shall be milked last or with separate equipment and the milk disposed of as the director may direct. (b) A milking barn, stable, or parlor shall be provided on all dairy farms in which the milking herd shah be housed during milking operations. The areas used for milking purposes shall: (1) Have floors constructed of concrete or of equally impervious material; (2) Have walls and ceilings which are smooth, painted or finished in an approved manner, in good repair, and ceiling dust-tight; (3) Have separate stalls or pens for horses, calves, and bulls; (4) Be provided with natural or artificial light, well distributed for day or night milking; (5) Provide sufficient air space and air circulation to prevent condensation and excessive odors; (6) Not be over-crowded; and (7) Have dust-tight covered boxes or bins, or separate storage facilities for ground, chopped, or concentrated feed. (c) The interior of the milking barn, stable, or parlor shall be kept clean. Floors, walls, windows, pipelines, and equipment shall be free of filth or litter, and shall be clean. Swine and fowl shall be kept out of the milking barn. (d) The cowyard shall be graded and drained and shall have no standing pools of water or accumulations of organic wastes; provided that in loafing or cattle- housing areas, cow droppings and soiled bedding shall be removed, or clean bedding added, at sufficiently frequent intervals to prevent the soiling of the cow's udder and flanks. Waste feed shall not be allowed to accumulate. Manure packs shall be properly drained and shall provide a reasonably firm footing. Swine shall be kept out of the cowyard. (e) A milkhouse or room of sufficient size shall be provided, in which the cooling, handling, and storing of milk and the washing, sanitizing, and storing of milk containers and utensils shall be conducted, except as provided in section 11-15-43(1). In addition: (1) The milkhouse shall be provided with a smooth floor constructed of concrete or equally impervious material graded to drain and maintained in good repair. Liquid waste shall be disposed of in a sanitary manner; all floor drains shall be accessible and shall be trapped if connected to a sanitary sewer system; (2) The walls and ceilings shall be constructed of smooth material, in good repair, well painted, or finished in an equally suitable manner; (3) The milkhouse shall have adequate natural or artificial light and be well ventilated; (4) The milkhouse shall be used for no other purpose than milkhouse operations. There shall be no direct opening into any barn, stable, or into a room used for domestic purposes; provided that a direct opening between the milkhouse and milking barn, stable, or parlor is permitted when a tight- fitting self-closing solid door hinged to be single or double acting is provided; (5) Potable water under pressure shall be piped into the milkhouse; (6) The milkhouse shall be equipped with a two- compartment wash vat and adequate hot water heating facilities; (7) When a transportation tank is used for the cooling and/or storage of milk on the dairy farm, such tank shall be provided with a suitable shelter for the receipt of milk. Such shelter shall be adjacent to, but not a part of, the milkroom and shall comply with the requirements of the milkroom with respect to construction, light, drainage, insect and rodent control, and general maintenance; and (8) Electrical switches which are used to control the milking and agitating operations in farm bulk tanks shall be properly identified. (f) The floors, walls, ceilings, windows, tables, shelves, cabinets, wash vats, non-product contact surfaces of milk containers, utensils, and equipment, and other milk room equipment shall be clean. Only articles directly related to milkroom activities shall be permitted in the milkroom. The milkroom shall be free of trash, animals, fowl, and vermin. (g) Every dairy farm shall be provided with one or more toilets, conveniently located and properly constructed, operated, and maintained in a sanitary manner. The waste shall be inaccessible to flies and shall not pollute the soil surface or contaminate any water supply. (h) Potable water for milkhouse and milking operations shall be from an approved supply properly located, protected, and operated, and shall be easily accessible, adequate, and of a safe, sanitary quality. (i) All multiuse containers, equipment, and utensils used in the handling, storing, or transporting of milk shall be made of smooth, non- absorbent, corrosion-resistant, non-toxic materials, and shall be so constructed as to be easily cleaned. All containers, utensils, and equipment shall be in good repair. All milk pails used for hand milking and stripping shall be seamless and of the hooded type. Multiple-use woven material shall not be used for straining milk. All single-service articles shall have been manufactured, packaged, transported, stored, and handled in a sanitary manner and shall comply with the applicable requirements of section 11-15- 44(m). Articles intended for single-service use shall not be reused. Farm holding/cooling tanks, welded sanitary piping, and transportation tanks shall comply with the applicable requirements of sections 11-15- 44(l) and (m). (j) The product-contact surfaces of all multiuse containers, equipment, and utensils used in the handling, storage, or transportation of milk shall be cleaned after each usage. (k) The product-contact surfaces of all multiuse containers, equipment, and utensils used in the handling, storage transportation of milk shall be sanitized before each usage. (l) All containers, utensils, and equipment used in the handling, storage, or transportation of milk, unless stored in sanitizing solutions, shall be stored to assure complete drainage, and shall be protected from contamination prior milking equipment, such as milker claws, inflations, weigh jars, meters, milk hoses, milk receivers, tubular coolers, and milk pumps, which are designed for mechanical cleaning, may be stored in the milking barn or parlor provided this equipment is designed, installed, and operated to protect the product and solution contact surfaces from contamination at all times. (m) After sanitization, all containers, utensils, and equipment shall be handled in such a manner so as to prevent contamination of any product-contact surface. (n) Milking shall be done in the milking barn, stable, or parlor. The flanks, udders, bellies, and tails of all milking cows shall be free from visible dirt. All brushing shall be completed prior to milking. The udders and teats of all milking cows shall be cleaned and treated with a sanitizing solution just prior to the time of milking, and shall be relatively dry before milking. Wet hand milking is prohibited. (o) Surcingles, milk stools, and antikickers shall be kept clean and stored above the floor. (p) Milking and milkhouse operations, equipment, and facilities shall be located and conducted to prevent any contamination of the milk, equipment, containers, and utensils. No milk shall be strained, poured, transferred, or stored unless it is properly protected from contamination. (q) Adequate handwashing facilities shall be provided, including a lavatory fixture with potable running water, soap or detergent, and individual sanitary towels, in or convenient to the milkhouse, milking barn, stable, parlor, or flush toilet. (r) Hands shall be washed clean and dried with an individual sanitary towel immediately before milking, before performing any milkhouse function, and immediately after the interruption of any of these activities. Milkers and milk haulers shall wear clean outer garments while milking or handling milk, milk containers, utensils, or equipment. (s) Raw milk for pasteurization shall be cooled to 45°F(7°C) or less within two hours after milking provided that the blend temperature after the first milking and subsequent milkings does not exceed 50°F(10°C). (t) Vehicles used to transport milk in cans from the dairy farm to the milk plant or receiving station shall be constructed and operated to protect their contents from sun and contamination. Such vehicles shall be kept clean, inside and out; and no substance capable of contaminating milk shall be transported with milk. (u) Effective measures shall be taken to prevent the contamination of milk containers, equipment, and utensils by insects and rodents, and by the chemicals used to control such vermin. Milkrooms shall be free of insects and rodents. Surroundings shall be kept neat, clean, and free of conditions which might harbor or be conducive to the breeding of insects and rodents. [Eff. AUG 14 1989] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8) §11-15-44 Sanitation requirements for Grade "A" pasteurized, ultra-pasteurized and aseptically processed milk and milk products. (a) A receiving station shall comply with subsections (c) to (g), (s), (v) and (x), except that the partitioning requirement of subsection (g) shall not apply. (b) A transfer station shall comply with subsections (c), (f), (h) through (p), (v) and (x); and, as climatic and operating conditions require, the applicable provisions of subsections (d) and (e); provided that in every case, overhead protection shall be provided. Facilities for the cleaning and sanitizing of bulk transport tanks shall comply with subsections (c), (d), (h) through (q), (v) and (x); and as climatic and operating conditions require, the applicable provisions of subsections (d) and (e); provided that in every case, overhead protection shall be provided. (c) The floors of all rooms in which milk or milk products are processed, handled, or stored, or in which milk containers, equipment, and utensils are washed, shall be constructed of concrete or other equally impervious and easily cleaned material; and shall be smooth, properly sloped, provided with trapped drains, and kept in good repair; provided that cold-storage rooms used for storing milk and milk products need not be provided with floor drains when the floors are sloped to drain to one or more exits; provided further that storage rooms for storing dry ingredients or packaging materials need not be provided with drains; and the floors may be constructed of tightly-joined wood. (d) Walls and ceilings of rooms in which milk or milk products are handled, processed, or stored, or in which milk containers, utensils, and equipment are washed, shall have a smooth, washable, light-colored surface, and in good repair. (e) Effective means shall be provided to prevent the access of insects, rodents and other vermin. All openings to the outside shall have solid doors or glazed windows which shall be closed during dusty weather. (f) All rooms in which milk and milk products are handled, processed, or stored or in which milk containers, equipment, and utensils are washed shall be well lighted and well ventilated. (g) There shall be separate rooms for: (1) The pasteurizing, processing, cooling, and packaging of milk and milk products; (2) The cleaning of milk cans, bottles and cases; (3) Cleaning and sanitizing facilities for milk tank trucks in plants receiving milk in such tanks; and (4) Receiving cans of milk and milk products in plants receiving such cans. Rooms in which milk or milk products are handled, processed, or stored, or in which milk containers, utensils, and equipment are washed or stored, shall not open directly into any stable or any room used for domestic purposes. All rooms shall be of sufficient size for their intended purposes. (h) Every milk plant shall be provided with toilet facilities conforming with the regulations of the department. Toilet rooms shall not open directly into any room in which milk or milk products are processed. Toilet enclosed and shall have tight- fitting, self-closing doors. Dressing rooms, toilet rooms, and fixtures shall be kept clean, in good repair, and shall be well ventilated and well lighted. Sewage and other liquid wastes shall be disposed of in a sanitary manner. (i) Potable water for milk plant purposes shall be from an approved supply properly located, protected, and operated, and shall be easily accessible, adequate, and of a safe, sanitary quality. (j) Convenient hand-washing facilities shall be provided, including hot and cold or warm running potable water, dispensed through a mixing valve and faucet, soap, and individual sanitary towels or other approved hand-drying devices. Hand-washing facilities shall be kept clean and in good repair. (k) All rooms in which milk and milk products are handled, processed, or stored, or in which containers, utensils, or equipment are washed or stored, shall be kept clean, neat, and free of evidence of insects, rodents and other vermin. Only equipment directly related to processing operations or to handling of containers, utensils, and equipment shall be permitted in the pasteurizing, processing, cooling, packaging, and bulk milk storage rooms. (l) All sanitary piping, fittings, and connections which are exposed to milk and milk products, or from which liquids may drip, drain, or be drawn into milk or milk products, shall consist of smooth, impervious, corrosion-resistant, easily cleanable material. All piping shall be in good repair. Pasteurized milk and milk products shall be conducted from one piece of equipment to another only through sanitary piping. (m) All multiuse containers and equipment with which milk or milk products come into contact shall be of smooth, impervious, corrosion-resistant, non-toxic material; shall be constructed for ease of cleaning; and shall be kept in good repair. All single-service containers, closures, gaskets, and other articles with which milk or milk products come in contact shall be non-toxic, and shall have been manufactured, packaged, transported, and handled in a sanitary manner. Articles intended for single-service use shall not be reused. (n) The product-contact surfaces of all multiuse containers, utensils, and equipment used in the transportation, processing, handling, and storage of milk and milk products shall be effectively cleaned and sanitized before each use. The piping, equipment and containers used to process, conduct or package aseptically processed milk and milk products beyond the final heat treatment process shall be cleaned and sterilized before any aseptically processed milk or milk product is packaged and shall be resterilized whenever any unsterile product has contaminated it. The term sterilized when applied to piping, equipment and containers used for milk and milk products shall mean the condition achieved by application of heat, chemical sterilant(s) or other appropriate treatment that renders the piping, equipment and containers free of viable microorganisms. (o) After cleaning, all multiuse milk or milk product containers, utensils, and equipment shall be transported and stored to assure complete drainage, and shall be protected from contamination before use. (p) Single-service caps, cap stock, parchment paper, containers, gaskets, and other single-service articles for use in contact with milk and milk products shall be purchased and stored in sanitary tubes, wrappings, or cartons; shall be kept therein in a clean, dry place until used; and shall be handled in a sanitary manner. (q) Milk plant operations, equipment, and facilities shall be located and conducted to prevent any contamination of milk or milk products, ingredients, equipment, containers, and utensils. All milk or milk products or ingredients which have been spilled, overflowed, or leaked shall be discarded. The processing or handling of products other than milk and milk products in the pasteurization plant shall be performed to preclude the contamination of the milk and milk products. The storage, handling, and use of poisonous or toxic materials shall be performed to preclude the contamination of milk and milk products or the product-contact surfaces of all equipment, containers, and utensils. (r) Pasteurization or ultra-pasteurization shall be performed as defined in section 11-15-2. Aseptic processing shall be performed in accordance with 21 CFR Part 113 and the administrative procedures of item 16p(C), 16p(D), and 16p(E) of the ordinance. (s) All raw milk and milk products shall be maintained at 45°F(7°C) or less until processed. All pasteurized milk and milk products, except those to be cultured, shall be cooled immediately prior to filling or packaging in approved equipment to a temperature of 45°F(7°C) or less. On delivery vehicles, the temperature 50°F(10°C). Every room or tank in which milk or milk products are stored shall be equipped with an accurate thermometer. Aseptically processed milk and milk products to be packaged in hermetically sealed containers shall be exempt from the cooling requirements of this item. (t) Bottling and packaging of milk and milk products shall be done at the place of pasteurization in approved mechanical equipment. (u) Capping or closing of milk and milk product containers shall be done in a sanitary manner by approved mechanical capping or closing equipment. The cap or closure shall be designed and applied in such a manner that the pouring lip is protected to at least its largest diameter and, with regard to fluid product containers, removal cannot be made without detection. (v) Hands shall be thoroughly washed before commencing plant functions and as often as may be required to remove soil and contamination. No employee shall resume work after visiting the toilet room without thoroughly washing his hands. All persons engaged in the processing, pasteurization, handling, storage, or transportation of milk, milk products, containers, equipment, and utensils shall wear clean outer garments. All persons, while engaged in the processing of milk or milk products, shall wear adequate hair coverings and shall not use tobacco. (w) All vehicles used for transportation of pasteurized milk and milk products shall be constructed and operated so that the milk and milk products are maintained at 45°F(7°C) or less, and are protected from sun, freezing, and from contamination. However, while actively engaged in the delivery of the milk and milk products where the air temperature inside the vehicle may rise, a product temperature rise to 50°F is allowed for the short period of time during delivery. (x) Milk plant surroundings shall be kept neat, clean, and free from conditions which might attract or harbor flies, other insects, rodents and other vermin, or which otherwise constitute a nuisance. [Eff. AUG 14 1989 ] (Auth: HRS §§321-11, 328-8) (Imp: HRS §§321-11, 328-8)