Code of Maryland Regulations
Title 10 - MARYLAND DEPARTMENT OF HEALTH
Part 3
Subtitle 15 - FOOD
Chapter 10.15.08 - Farmstead Cheese Program
Section 10.15.08.08 - Examination and Standards of Raw Milk, Farmstead Cheese Finished Products, and Water Supply
Universal Citation: MD Code Reg 10.15.08.08
Current through Register Vol. 51, No. 19, September 20, 2024
A. Raw Milk Sampling and Testing Standards.
(1) The
farmstead cheese processor is responsible for the collection and cost
associated with the sampling and testing of raw milk used for the manufacture
of farmstead cheese;
(2) Sampling
shall be conducted by an industry plant sampler;
(3) The raw milk used for the manufacture of
farmstead cheese shall be tested monthly for:
(a) Bacteria;
(b) Drug residue;
(c) Temperature;
(d) Odor; and
(e) Appearance.
B. Raw Milk Quality Standards.
(1) A standard plate count of raw milk for
farmstead cheese may not exceed 500,000 per milliliter;
(2) Raw milk shall meet the following drug
residue standards:
(a) Raw milk for farmstead
cheese shall be negative for drug residue.
(b) Before processing, the industry plant
sampler shall collect a representative sample of raw milk used in the
manufacture of farmstead cheese; and
(c) An official laboratory or officially
designated laboratory shall conduct drug residue testing for the presence of
drug residue in accordance with the Grade "A" Pasteurized Milk Ordinance,
Appendix N.
(3) Raw milk
shall meet the following temperature standards:
(a) Raw milk for farmstead cheese shall be
cooled to 7°C (45°F) or less within two hours after initial
milking;
(b) The blend temperature
after the first and subsequent milkings may not exceed 10°C
(50°F).
(c) Raw milk for
farmstead cheese shall be cooled to and maintained at a temperature not to
exceed 7°C (45°F).
(4) The appearance and odor of raw milk used
for farmstead cheese shall be free from:
(a)
Objectionable feed;
(b) Off odors;
and
(c) Abnormalities.
(5) In accordance with the
Department, an official laboratory or officially designated laboratory shall
test a composite milk sample and shall rate it "acceptable for use " if there
is no actionable residue for:
(a)
Radionuclides;
(b) Pesticides;
and
(c) Herbicides.
(6) Added water shall be tested on
an individual producer's milk in accordance with the Department's official
laboratory or officially designated laboratory and rated "acceptable for use"
if the test result is-0.540° H or less.
C. Farmstead Cheese Finished Product Sampling.
(1) The farmstead cheese processor
is responsible for the collection and cost associated with the sampling and
testing of a finished farmstead cheese product;
(2) Sampling shall be conducted by an
industry plant sampler;
(3) The
initial three finished products of each farmstead cheese shall be tested for:
(a) Salmonella;
(b) Escherichia coli (E. coli);
(c) Listeria monocytogenes;
(d) Staphylococcus aureus;
(e) Enterohemorrhagic E. coli (0157:H7);
and
(f) Percent moisture.
(4) The finished product of each
farmstead cheese shall be tested annually and is in accordance with §C(3)
of this regulation.
D. Farmstead Cheese Finished Product Quality Standards. The farmstead cheese finished product:
(1) Shall test negative for
Salmonella, Enterohemorrhagic E. coli (0157:H7), and Listeria
monocytogenes;
(2) Shall test less
than 10 cfu/gram for E. coli and Staphylococcus aureus; and
(3) May not be greater than 39 percent
moisture.
E. Farmstead Cheese Processing Standards. The farmstead cheese:
(1) Finished product shall be aged at least
60 calendar days before offering for sale;
(2) Shall be aged or cured at a temperature
of not less than 35F; and
(3)
Finished product may not contain more than 39 percent moisture at the end of
the aging period.
F. The farmstead cheese processor shall ensure that the result of all tested farmstead cheese finished products are submitted and approved by the Department before further processing or sale of the farmstead cheese.
G. The Department may request that the farmstead cheese processor have the farmstead cheese finished product tested, as needed, as set forth in the United States Food and Drug Administration Food Compliance Program, "Domestic and Imported Cheese and Cheese Products," to ensure compliance with this regulation.
H. Water Samples.
(1) Samples for bacteriological testing of
the plant water supply and, if applicable, any other water used for cooling and
processing shall be collected:
(a) Upon the
initial approval of the physical structure;
(b) Every 6 months thereafter; and
(c) When any repair or alteration to the
water supply system has been made.
(2) Plant water for testing shall be obtained
from a potable water supply system that complies with Regulation .15A of this
chapter.
(3) Samples shall be taken
by the Department and examined by an official laboratory.
I. Record Keeping Required.
(1) Current written step by step standard
operating procedures are required for:
(a)
Product trace back;
(b) Product
recalls;
(c) Drug residue
testing;
(d) Cleaning of the
equipment and facility;
(e)
Sanitizing equipment and product contact surfaces;
(f) Receiving, processing, aging, storage,
and packaging of each type of farmstead cheese produced;
(g) Pest control and preventative
maintenance; and
(h) Employee
training including personal hygiene practices;
(2) Processing records shall include the:
(a) Product being manufactured;
(b) Drug residue testing as set forth in the
Grade "A" Pasteurized Milk Ordinance, Appendix N;
(c) Date and result of the raw milk
testing;
(d) Date and result of the
finished farmstead cheese product tested;
(e) The pH of each batch after inoculation at
5 hours, 24 hours, and the end of aging; and
(f) Raw ingredient:
(i) Origin;
(ii) Storage;
(iii) Transportation; and
(iv) Other information required by the
Department; and
(g)
Temperature, as set forth in Regulation .07 of this chapter.
(3) For each batch of farmstead
cheese produced, a make record shall be maintained and include:
(a) The name of the product being
produced;
(b) The temperature of
the milk being used;
(c) A unique
identifier assigned at the start of the production of that batch of cheese
shall be:
(i) Used to track each batch of
cheese through the production process; and
(ii) Included on the product label;
(d) The amount of product being
produced;
(e) The name and amount
of each ingredient added;
(f) The
cook temperature;
(g) The pH of the
product after inoculation at 5 hours, 24 hours, and the end of aging;
and
(h) The production date for the
product which is the date the batch entered the aging room to start the aging
process; and
(4) Each
record shall be available to the Department for review during each
inspection.
Disclaimer: These regulations may not be the most recent version. Maryland 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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