Current through Register Vol. 51, No. 19, September 20, 2024
Pursuant to the standards set forth in the Grade "A"
Pasteurized Milk Ordinance, Section 12 for construction, reconstruction, or
extensive alteration of a milk facility, a person shall submit to the
Department:
A. A plan and
specifications before:
(1) Constructing,
reconstructing, or extensively altering a milk facility;
(2) Converting or remodeling an existing
building or structure for use as a milk facility;
(3) Adding, replacing, relocating, or
modifying a milk facility process; or
(4) Adding, modifying, or replacing a
clean-in-place (CIP) or other washing system or any part of a clean-in-place or
other washing system;
B.
Plans and drawings bearing the name of a professional engineer or a
representative of the company performing the work;
C. Contact information for the facility,
including:
(1) The full name, title, and
telephone number of each applicant;
(2) The name of the plant;
(3) The mailing address;
(4) The location; and
(5) Directions to the site;
D. A narrative describing the
scope and purpose of the project, including a projected timeline from start to
completion;
E. An estimate of
finished product output per day;
F.
Sample product labels for each product;
G. A list of:
(1) All products to be produced;
(2) Raw cream and nonfat, condensed, or any
other milk or milk products to be sold; and
(3) Single service container
sources;
H. A scale
drawing showing the layout and arrangement of areas within and around the milk
facility, including areas for:
(1)
Processing;
(2) Chemical
storage;
(3) Dry storage;
(4) Ingredient and product storage;
(5) Receiving;
(6) Load out;
(7) Laboratories;
(8) Offices;
(9) Restroom facilities;
(10) Lockers or a facility for the storage of
personal items; and
(11) Employees
to eat and drink beverages;
I. A scale drawing showing the location of
all equipment, including:
(1) Pasteurizers
and sterile systems;
(2) Milk
processing equipment;
(3)
Fillers;
(4) Raw and pasteurized
tanks and silos;
(5) Clean-in-place
(CIP) systems;
(6) Glycol water
tanks;
(7) Recirculating cooling
water tanks;
(8) Boilers;
(9) Boiler makeup tanks;
(10) Culinary steam systems; and
(11) Blow mold systems;
J. A scale drawing showing the location of
plumbing and plumbing fixtures, including:
(1)
Water lines;
(2) Sewer
lines;
(3) Hand sinks;
(4) Toilets;
(5) Utility sinks;
(6) Utensil washing sinks;
(7) Floor drains;
(8) Floor sinks;
(9) Hose stations; and
(10) All backflow prevention devices;
K. A legend for each
drawing;
L. Specifications for:
(1) Ventilation including, but not limited
to, the type and location of:
(a) An air
filter;
(b) An air pump;
and
(c) A compressor;
(2) Construction materials for the
building and interior finishes; and
(3) Pasteurizer plate coolers, if separate
from the pasteurization system;
M. A list and description of all boiler,
glycol, and recirculating water additives and water treatment;
N. A description of the:
(1) Type of disposal for wastewater and
sewage;
(2) Source and system for
the facility's potable water supply;
(3) Lighting fixtures and placement;
and
(4) Recirculating cooling
system;
O. Specification
sheets, including manufacturer and model number of all milk facility
equipment;
P. A document that lists
the flow for all products through the plant, grouped in categories, identifying
each functional piece of equipment and each process used in processing and
packaging, including:
(1) Reclamation
systems;
(2) Standardization
procedures or formulation procedures, or both;
(3) Vitamin addition protocol; and
(4) Draining of product lines;
Q. Plans, specifications,
drawings, and flow diagrams for each high temperature short time (HTST) and
higher heat short time (HHST) system, showing each functional
component;
R. Clean-in-place (CIP)
flow diagrams from the makeup tanks through all equipment;
S. If applicable, information and drawings on
how separation from product lines will be accomplished;
T. Written step-by-step standard operating
procedures (SOPs and SSOPs) for the following, if not included in §W of
this regulation:
(1) Receiving, processing,
storing, and packaging of each product;
(2) Drug residue testing;
(3) Cleaning and sanitization for all
equipment;
(4) Cleaning and
sanitization for the facility; and
(5) Product trace back, inclusive of
production/make sheet;
U. A pest control program;
V. Employee training and personal hygiene
practices; and
W. A food safety
plan that complies with 21 CFR Part 117 and at a minimum includes:
(1) A written hazard analysis;
(2) Written preventive controls that address:
(a) Process preventive controls;
(b) Food allergens;
(c) Sanitation;
(d) Supply-chain controls;
(e) A product recall plan; and
(f) Other hazards identified in the hazard
analysis as requiring a preventive control;
(3) Written procedures for monitoring the
implementation of the preventive controls as appropriate to the nature of the
preventative control and its role in the facility's food safety
system;
(4) Written corrective
action procedures as appropriate to the nature of the hazard and the nature of
the preventive control; and
(5)
Written verification procedures as appropriate to the nature of the
preventative control and its role in the facility's food safety
system.
