New Jersey Administrative Code
Title 8 - HEALTH
Chapter 21 - FOOD AND DRUGS
Subchapter 7 - FROZEN DESSERTS
Section 8:21-7.27 - Pasteurization and cooling

Universal Citation: NJ Admin Code 8:21-7.27

Current through Register Vol. 56, No. 18, September 16, 2024

(a) All mixtures used in the manufacture of frozen desserts, except as noted in the standards of identity above, shall be pasteurized in a plant and in properly designed and operated equipment, to one of the following temperatures and held continuously at or above that temperature for at least the corresponding specified time:

1. To a temperature of at least 155 degrees Fahrenheit for at least 30 consecutive minutes by the batch (vat) process;

2. To a temperature of at least 175 degrees Fahrenheit for at least 25 consecutive seconds by a high-temperature-short-time process;

3. To a temperature of at least 180 degrees Fahrenheit for at least 15 consecutive seconds by the high-temperature-short-time process;

4. To a temperature of at least 280 degrees Fahrenheit for at least two consecutive seconds by the ultra-high-temperature process; or

5. To such equivalent temperature and holding periods demonstrated to accomplish the same results which are acceptable to the Department.

(b) After pasteurization, all milk and milk products, whether unmixed or mixed with any other ingredient, shall be maintained at a temperature of not more than 45 degrees Fahrenheit until subject to freezing. This requirement on maintaining temperature of mix shall be construed:

1. To require the use of refrigerated or insulated vehicles or approved insulated containers in transporting frozen desserts mix from the manufacturing plant to retail manufacturers; and

2. To apply the conveying mix from coolers or refrigerated tanks in the manufacturing plant to freezers by means of piping or tubing.

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