Current through all regulations passed and filed through September 16, 2024
(A) Frozen desserts
shall be pasteurized by holding the mixture continuously at or above the
following temperatures for not less than the corresponding time:
|
Temperature
|
Time
|
|
155 degrees F (69 degrees C)
|
30 minutes
|
|
175 degrees F (80 degrees C)
|
25 seconds
|
|
180 degrees F (83 degrees C)
|
15 seconds
|
|
191 degrees F (89 degrees C)
|
1.0 second
|
|
194 degrees F (90 degrees C)
|
0.5 second
|
|
201 degrees F (94 degrees C)
|
0.1 second
|
|
204 degrees F (96 degrees C)
|
0.05 second
|
|
212 degrees F (100 degrees C)
|
0.01 second
|
The equipment used and the operation of the equipment shall
comply with part II, section 7, item 16p of the
PMO, as adopted in chapter 901:11-1
of the Administrative Code.
(B) All milk and milk products, eggs, egg
products, cocoa, cocoa products, emulsifiers, stabilizers, vitamins, and liquid
sweeteners shall be added to the frozen dessert before it is pasteurized except
in cases where:
(1) The processor demonstrates to the
director's satisfaction that the addition of these ingredients prior to
pasteurization will negatively impact the ability to produce the product or the
quality of the product; and
(2) Records are maintained to the director's
satisfaction showing the science proving the ingredients which are added after
pasteurization are safe and suitable; and
(3) The ingredients are safely and sanitarily
added to the frozen dessert product.
(C) Flavoring and coloring ingredients may be
added after pasteurization when:
(1) The
ingredient has been subjected to a prior heat treatment sufficient to destroy
pathogenic microorganisms; or,
(2)
The ingredient has 0.85 per cent water activity (aw of 0.85) or less when the
water activity is calculated by dividing the water vapor pressure of the
ingredient by the vapor pressure of pure water when at the same temperature as
the ingredient; or
(3) The
ingredient has a high acid content (pH level of 4.6 or below when measured at
seventy-five degrees Fahrenheit (twenty-four degrees Celsius)) or high
alkalinity (pH level greater than eleven when measured at seventy-five degrees
Fahrenheit (twenty-four degrees Celsius)); or,
(4) There is an alcohol content in the ingredient
sufficient to assure that pathogenic microorganisms will not be transferred to
the final product; or,
(5) The ingredients
consist of safe and suitable bacterial cultures; or enzymes; or,
(6)
The ingredients are dry sugars and salts; or,
(7) The ingredients
are subjected to any process acceptable to the director which will assure that
the ingredient is free of pathogenic microorganisms.
(D) Frozen desserts may be pasteurized at a
milk plant other than the milk plant where it is packaged for retail sale
provided it is transported to the packaging milk plant in a tote using a single
service liner which complies with the following specifications:
(1) Totes used to transport frozen dessert
mix shall be:
(a) Constructed and managed to
protect their contents from sun, freezing, and contamination;
(b) Constructed for ease of
cleaning;
(c) Constructed of
smooth, impervious, corrosion-resistant, nontoxic material;
(d) Kept in good repair;
(e) Kept clean; and,
(f) Constructed to be fully enclosed when in
transport. Provided, totes of five gallon capacity or less are not required to
be fully enclosed.
(2)
The single service liner used to transport frozen dessert mix shall:
(a) Be fabricated from material complying
with (2007) 21 C.F.R. parts 175 to 178;
(b) Be nontoxic;
(c) Be free from deleterious
substances;
(d) Be free of coliform
organisms; and,
(e) Have a residual
bacteria count not to exceed fifty per container, when the rinse test is used,
or not over fifty colonies per eight square inches (one per square centimeter)
of product contact surface, when the swab test is used. Testing procedures
shall be in substantial compliance with the standard methods as defined in rule
901:11-3-01 of the
Administrative Code.
(3)
No substance capable of contaminating the frozen dessert mix shall be
transported with the product.
