Utah Administrative Code
Topic - Agriculture and Food
Title R70 - Regulatory Services
Rule R70-350 - Ice Cream and Frozen Dairy Food Standards
Section R70-350-5 - Pasteurization and Sanitation
Universal Citation: UT Admin Code R 70-350-5
Current through Bulletin 2024-06, March 15, 2024
(1) Pasteurization.
(a) Each frozen dairy food
product defined in this rule shall be pasteurized by heating each particle of
the product to at least 155 degrees F and holding at that temperature or above
for at least 30 minutes under the required safeguards in approved equipment as
outlined in the 3-A sanitary standards and accepted practice.
(b) Any other pasteurization method that is
demonstrated to be equally efficient may be used if approved by the
department.
(c) Time and
temperature record charts for pasteurization shall be dated and kept for a
period of at least six months at the plant of manufacture.
(2) Reconstitution.
(a) When water must be used to reconstitute
any defined product, the frozen dairy product shall be pasteurized after being
reconstituted; or
(b) the frozen
dairy product shall be reconstituted by pouring the concentrate or dry mix from
the factory-packed container into a properly constructed, clean, and sanitized
container.
(3) Cooling.
Liquid ingredients that will support bacterial growth shall be kept or immediately cooled to 40 degrees F or below.
(4) Sanitation. Any manufacturing, processing, storage, distribution, or handling of any frozen dairy food or frozen dairy food mix shall be done in buildings or other approved facilities using utensils, equipment, and methods that are approved by the department or other authorized regulatory agency.
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