Connecticut Administrative Code
Title 22 - Agriculture. Domestic Animals
133 - The Production, Handling and Distribution of Milk and Milk Products Certified Milk
Sanitation and Quality Standards for the Production, Processing, Storage, Handling and Distribution of Milk for Pasteurization and Pasteurized Milk or Milk Products
Section 22-133-127 - Retail raw milk, filling, capping and container. Standards

Current through September 9, 2024

(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.

Disclaimer: These regulations may not be the most recent version. Connecticut may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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