(a) capping or closing of milk and milk product containers is done in a sanitary manner using approved mechanical capping/closing equipment. The term approved mechanical capping and/or closing equipment shall not exclude manually operated machinery. Hand-capping shall be prohibited; provided that, if suitable mechanical equipment for the capping or closing of specific container(s) of three gallons or more is not available, other methods which eliminate all possibility of contamination may be approved by the regulatory agency.

(b) All mechanical capping or closure mechanisms are designed to minimize the need for adjustment during operation.

(c) Bottles and packages which have been imperfectly capped or closed are emptied immediately into approved sanitary containers. Such milk or milk products shall be protected from contamination, maintained at 45°F (7°C) or less, and subsequently repasteurized or discarded.

(d) All caps and closures are designed and applied in such a manner that the pouring lip is protected to at least its largest diameter and, with respect to fluid product containers, removal cannot be made without detection. Single-service containers are so constructed that the product and the pouring and opening areas are protected from contamination during handling, storage, and when the containers are initially opened.

(e) Caps and closures are handled in a sanitary manner. The first cap from each tube, the first cap(s) from each roll of cap or cover stock, and the first sheet of parchment or cover paper shall be discarded. The subsequent use of loose caps which are left in the cappers at the end of an operating period after removal from the cap tubes shall be a violation of this item.