Current through August 26, 2024
(1) GENERAL. A dairy plant operator shall
keep pasteurization records for all dairy products pasteurized by the operator.
Records shall cover all types of pasteurization operations, including batch
operations, HTST operations, and HHST operations. Records shall comply with
this section. The department shall review pasteurization records as part of
each routine inspection of a dairy plant.
(2) BATCH PASTEURIZATION RECORDS. Except as
provided in sub. (3), batch pasteurization records shall include all the
following:
(a) Each date, including the year,
on which dairy products are pasteurized.
(b) The identification number or location of
each pasteurization time and temperature recording chart, if more than one is
used.
(c) A continuous temperature
recording chart temperature record for each batch of pasteurized
product.
(d) The pasteurization
holding time, as shown on the temperature recording chart, for each batch of
pasteurized product. Records shall include filling and emptying times, if
applicable.
(e) The temperature
reading on the airspace thermometer at the start and end of the pasteurization
holding period, and at specific times identified as points on the temperature
recording chart.
(f) The
temperature reading on the indicating thermometer at the start of the
pasteurization holding period, and at a specific time identified as a point on
the temperature recording chart.
(g) The name and quantity of dairy product
included in each pasteurization batch shown on the temperature recording
chart.
(h) A record of any unusual
circumstances that occurred during each batch pasteurization.
(i) The name of the dairy plant.
(j) The signature or initials of the dairy
plant operator, or a responsible employee or agent of the operator.
(3) HTST AND HHST PASTEURIZATION
RECORDS. Pasteurization records for HTST and HHST pasteurization operations
shall include all the following:
(a) Each
date, including the year, on which dairy products are pasteurized.
(b) The identification number or location of
each pasteurization time and temperature recording chart, if more than one is
used.
(c) A continuous temperature
recording chart for each pasteurization run.
(d) The temperature reading on the indicating
thermometer at the start of each pasteurization run, and at a specific time
identified as a point on the temperature recording chart.
(e) Documentation, on the temperature
recording chart, of every time period during which the flow-diversion device on
the pasteurizer is in the forward-flow position.
(f) The cut-in and cut-out product
temperatures at the beginning of each HTST pasteurization run. The pasteurizer
operator shall record these temperatures daily on the temperature recording
chart.
(g) The temperature reading
on the indicating thermometer whenever the temperature recording chart for the
pasteurization system is changed.
(h) The name and quantity of dairy product
included in each pasteurization run shown on the temperature recording
chart.
(i) A record of any unusual
circumstances that occurred during each pasteurization run.
(j) The name of the dairy plant.
(k) The signature or initials of the dairy
plant operator, or a responsible employee or agent of the operator.
(4) FLOW RECORDS FOR HTST AND HHST
PASTEURIZERS WITH METER BASED TIMING SYSTEMS. In addition to requirements in
sub. (3), pasteurization records for HTST and HHST pasteurization operations
with meter based timing systems shall include all of the following:
(a) Each date, including the year, on which
dairy products are pasteurized.
(b)
The identification number or location of each pasteurization time and flow-rate
recording chart, if more than one is used.
(c) A continuous flow-rate recording chart
record of the flow rate.
(d) A
continuous flow-rate recording chart record of the status of the high and low
flow/loss of signal alarms.
(e) The
name and quantity of dairy product pasteurized in each pasteurization run shown
on the flow-rate recording chart.
(f) A record of any unusual circumstances
that occurred during each pasteurization run.
(g) The name of the dairy plant.
(h) The signature or initials of the dairy
plant operator or a responsible employee or agent of the operator.
