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§ 488. Milk Products Plant Score Card.

3 CA ADC § 488BARCLAYS OFFICIAL CALIFORNIA CODE OF REGULATIONS

Barclays Official California Code of Regulations Currentness
Title 3. Food and Agriculture
Division 2. Animal Industry
Chapter 1. Dairies
Article 11. Milk Products Plant Score Card
3 CCR § 488
§ 488. Milk Products Plant Score Card.
In accordance with the requirements of Section 32791 of the Food and Agricultural Code, the following form is adopted as the official score card for milk products plants in the State of California:
MILK PRODUCTS PLANT SCORE CARD
STATE OF CALIFORNIA, DEPARTMENT OF FOOD
AND AGRICULTURE
DIVISION OF ANIMAL INDUSTRY -BUREAU OF MILK AND
DAIRY FOODS CONTROL
SACRAMENTO, CALIFORNIA 95814
Trade Name: ______________ Business Address: ________________
Owner or Manager: ___________________________________________
Products Manufactured or Processed: _________________________
Factory License No.: _______________ Date: __________________
Inspection Made: Before, during, after processing (hour)_______
Item Number
Perfect Value
Deductions
A
B
___
___
1.
SURROUNDINGS-Neat, clean, free of pooled water, odors, harborages and breeding areas; tank unloading areas properly constructed; approved pesticides used properly
2
___
2.
SEPARATE ROOMS-Separate rooms as required, adequate size, proper construction, no direct opening to barn or living quarters; storage tanks properly vented
3
___
3.
FLOORS-Smooth, impervious, no pools, good repair, trapped drains
1
___
4.
WALLS AND CEILINGS-Smooth, washable, light colored, good repair
1
___
5.
DOORS, WINDOWS, VENTS, OTHER OPENINGS-Effectively protected against entry of flies and rodents; outer doors self-closing, open outward in good repair
2
___
6.
LIGHTING-Sufficient and properly distributed
1
___
7.
VENTILATION-Well ventilated to preclude condensation, filtered air with forced air systems
1
___
8.
WATER SUPPLY-Sufficient, potable and properly operated
4
___
9.
TOILET FACILITIES-Clean, well lighted, ventilated, warm water, single-service towels, no direct opening to processing rooms, self-closing door, sewage and other wastes disposed of in a sanitary manner
2
___
10.
DRESSING ROOM(S)-Clean,orderly, well ventilated
1
___
11.
HANDWASHING FACILITIES-Clean, located as required, good repair, warm water, soap, single-service towels, improper facilities not used
2
___
12.
PERSONNEL-CLEANLINESS-Hands washed before performing plant functions; rewashed when contaminated; clean outer garments and hair covering worn; no use of tobacco in processing areas
1
___
13.
MILK PRODUCT PLANT CLEANLINESS-Neat, clean, no evidence of insects or rodents; trash properly handled
2
___
14.
CONSTRUCTION AND REPAIR OF CONTAINERS AND EQUIPMENT-Smooth, impervious, corrosion-resistant, nontoxic, easily cleanable materials, good repair, acccessible for inspection
3
___
15.
PROTECTION FROM CONTAMINATION-Operations conducted and located so as to preclude contamination of milk products, ingredients, containers, equipment and utensils; overflow, spilled and leaked products or ingredients discarded; air and steam used to process products in compliance; approved pesticides safely used
3
___
16.
CLEANING OF CONTAINERS AND EQUIPMENT-Effectively cleaned, mechanical cleaning in compliance with Code requirements, records complete, two compartment wash sink provided where required
5
___
17.
SANITIZING OF CONTAINERS AND EQUIPMENT-Approved sanitation process applied to all product contact surfaces prior to use; efficient tests in compliance
5
___
18.
STORAGE OF CLEANED CONTAINERS AND EQUIPMENT-Stored to assure drainage and protected from contamination
3
___
19.
STORAGE OF SINGLE-SERVICE ARTICLES-Received, stored and handled in a sanitary manner; paperboard containers and single-service plastic containers not reused except where Code permits
2
___
20.
SANITARY PIPING-Smooth, impervious, corrosion-resistant, non-toxic, easily cleanable materials in good repair, accessible for inspection, clean-in-place lines meet Code specification; pasteurized products conducted in sanitary piping except as permited by Code
3
___
21.
PASTEURIZATION
A. Indicating and Recording Thermometers-Provided; in compliance with Code requirements
4
___
B. Time and Temperature Controls
1. Batch Pasteurizers-Proper agitation where and when required; each pasteurizer equipped with indicating, recording and airspace thermometers, bulbs correctly placed; recording thermometer reads no higher than indicating thermometer; product held in vat at correct holding time; no product added after holding begins, airspace above product 5.0° F. or higher above required pasteurization temperature during holding; inlet and outlet valves and connections in compliance with Code.
2. High-Temperature Short-Time Continuous Flow Pasteurization--Flow diversion devices comply with Code requirements; diverted flow line self-draining; stoppage precluded; proper assembly and operation; product held at minimum pasterurization temperature; recorder-controller complies with Code requirements; recorder temperature no higher than indicating thermometer temperature; cut-in and cut-out temperature at or above required temperature; setting sealed; no bypass around sensor; sensor located properly; holding tube complies with design, assembly, slope and support requirements; flow promoting devices comply with Code requirement, no improper manual switches; maximum speed assures required holding time, setting sealed as required.
10
___
C. Pasteurization Adulteration Controls H.T.S.T.--Satisfactory means to prevent adulteration with added water
3
___
D. Pasteurization-Regenerative Heating--Pasteurized product in regenerator automatically under greater pressure than raw product in regenerator at all times; accurate pressure gages available for checking booster pumps, properly identified and installed.
5
___
E. Pasteurization-Temperature Recording Charts--Proper charts, correctly recorded; filed.
4
___
22.
COOLING OF MILK AND PRODUCTS-Raw products maintained at 45° F. or less until processed; pasteurized milk and milk products, except those to be cultured, cooled immediately to 45° F. or less until delivered; approved thermometers properly located in all refrigeration rooms and storage tanks; recirculated cooling water from safe source; properly protected, complies with bacterial standards.
5
___
23.
BOTTLING AND/OR PACKAGING-Performed in sanitary manner by approved mechanical equipment; fluid milk bottled in plant where pasteurized.
3
___
24.
CAPPING, CLOSING OR WRAPPING-Performed in a sanitary manner by approved mechanical equipment; closures comply with Code.
3
___
25.
VEHICLES-Properly constructed, maintained and cleaned; no contaminating substances transported; over-the-road tankers properly cleaned and tagged.
3
___
26.
COMPLIANCE WITH STANDARDS-All bacterial, labeling, and compositional standards complied with (prorate debit based on degree of noncompliance)
13
___
TOTAL POINTS POSSIBLE 100
___
TOTAL DEDUCTIONS
___
SCORE
___
Representative
Duplicate Copy Received
The word “code” refers to the Food and Agricultural Code, with the exception of Items 21A and 21B, where the word “Code” refers to 3 California Administrative Code Section 585.
Note: Authority cited: Sections 407 and 32791, Food and Agricultural Code. Reference: Section 32701, Food and Agricultural Code.
HISTORY
1. Amendment filed 2-23-62; effective thirtieth day thereafter (Register 62, No. 4).
2. Amendment filed 4-25-75 as procedural and organizational; effective upon filing (Register 75, No. 17).
3. Amendment filed 5-7-85; effective thirtieth day thereafter (Register 85, No. 19).
This database is current through 7/29/22 Register 2022, No. 30
3 CCR § 488, 3 CA ADC § 488
End of Document