1 CRR-NY 2.18NY-CRR
STATE COMPILATION OF CODES, RULES AND REGULATIONS OF THE STATE OF NEW YORK
TITLE 1. DEPARTMENT OF AGRICULTURE AND MARKETS
CHAPTER I. MILK CONTROL*
SUBCHAPTER A. DAIRY PRODUCTS (ARTICLE 4, AGRICULTURE AND MARKETS LAW)
PART 2. REQUIREMENTS FOR THE PRODUCTION, PROCESSING, MANUFACTURING AND DISTRIBUTION OF MILK AND MILK PRODUCTS
SANITATION REQUIREMENTS FOR DAIRY FARMS
1 CRR-NY 2.18
1 CRR-NY 2.18
2.18 Utensils and equipment—sanitization—Item 11r.
Utensils and equipment shall meet the following requirements for sanitization. All product-contact surfaces of multiuse containers, utensils and equipment used in the handling, storage or transportation of milk are sanitized before each usage by one of the following methods, or by any method which has been demonstrated to be equally effective:
(a) Complete immersion in hot water at a temperature of at least 170°F (77°C) for at least five minutes, or exposure to a flow of hot water at a temperature of at least 170°F (77°C) as determined by use of a suitable accurate thermometer (at the outlet) for at least five minutes.
(b) Complete immersion for at least one minute in, or exposure of, at least one minute to, a flow of chemical sanitizer of acceptable strength. All product-contact surfaces must be wetted by the sanitizing solution, and piping so treated must be filled. Sanitizing sprays may be used. Chemical solutions, once used, shall not be reused for sanitizing but may be reused for other purposes.
1 CRR-NY 2.18
Current through July 31, 2023
| End of Document |
IMPORTANT NOTE REGARDING CONTENT CURRENCY: The "Current through" date indicated immediately above is the date of the most recently produced official NYCRR supplement covering this rule section. For later updates to this section, if any, please: consult editions of the NYS Register published after this date; or contact the NYS Department of State Division of Administrative Rules at [email protected]. See Help for additional information on the currency of this unofficial version of NYS Rules.