(a)
All HTST pasteurizing devices shall be equipped so as to automatically prevent
the forward flow of milk or milk products which have not been heated to the
required temperature.
(b) The
regenerator must be designed and installed so that the raw product will at all
times be at a lower pressure than the pasteurized product.
(c) The raw product "cross-overs" shall be
constructed so that any leakage will be to the atmosphere.
(d) The holding time of at least 15 seconds
in forward flow and diverted flow is required in the pasteurization of milk or
fluid derivatives. In the pasteurization of ice cream mix or ice milk mix the
holding time shall be at least 25 seconds in forward flow and diverted flow;
and the temperature of pasteurization shall be at least 175 degrees F.
No holding time is required in the pasteurization of milk
or milk products if the temperature of pasteurization in approved
high-temperature short-time equipment is at least 192 degrees F. and 194
degrees for the vacreator. Milk and milk products pasteurized by the Roswell
process shall be heated to 200 degrees F. and held at that temperature for a
minimum of three seconds.
(e) The holding tube must have a positive
upward slant from the inlet to the outlet. The brackets must be permanently
installed. The indicating and recording controller spuds and the flow diversion
valve must be located at the outlet end of the holding tube.
(f) The timing pump shall be so constructed
and operated that the speed setting will insure the required holding time. All
variable speed pumps must have a high speed stop that can be sealed and so
designed that wear or stretch of belts or other driving medium will not shorten
the holding time.
(g) HTST
pasteurizers shall be checked and sealed by the director or authorized
representatives of an approved milk inspection service before using and as
often as is necessary to insure satisfactory operation. The timing pump, if
variable speed type, shall be sealed to prevent increase of the maximum
allowable speed. Other types of pumps, including homogenizers, may be sealed at
the option of the control official. The setting device for controlling the flow
diversion temperature shall be sealed in a tamper proof manner. Equipment on
which the seals are broken or tampered with is not in compliance with Section
515 of the Agricultural
Code.
(h) Plant managers shall
immediately notify the local milk inspection service or the state
representative, whichever has immediate supervision, in case of any
readjustment or replacements of parts which may affect the pasteurization
holding time or temperature.
(i)
All variable control devices shall be sealed in a tamper proof manner to
prevent their use above maximum setting.
(j) No manual switches are permitted that
will cause a flow diversion valve to assume the forward flow position below
pasteurizing temperature.
(k) The
recording thermometer device on HTST pasteurizers shall record on the chart the
operation of the forward flow control.
(l) Indicating and recording thermometers not
exempt by subsection (e) of Section
583 of Administrative Code must
comply with the following specifications:
Indicating Thermometers. The scale
division must not be more than one-half degree between 138 and 165 degrees F.;
accurate within one-half degree F. plus or minus, and not more than eight
degrees F. per inch of scale. Lag must not exceed four seconds on temperature
rise between 141 and 153 degrees F. when the spud is at room temperature and is
then immersed in stirred water at 160 degrees F.
Recording Thermometers. Scale range 145 to
200 degrees F. the smallest scale division must not be more than one degree
between 159 and 162 degrees F. Scale lines must be at least one-sixteenth inch
wide in this range. The recording device must record the correct time of day.
Recording of temperature must be accurate within one degree F. The pen arm
setting device must be easily accessible and simple to adjust. The pen must
record a thin, clear line. Radial lines that indicate the time must not be
closer than one-fourth inch between 159 and 162 degrees F.; the space must not
represent more than 10 minutes.
(m) Flow diversion valve controller response
not to exceed five seconds on temperature rise from 148 to 160 degrees F. when
the spud is at room temperature and then is immersed in well stirred water at
167 degrees F.
(n) The operator of
each HTST (high-temperature short-time) pasteurizer must at least once at the
beginning of his workday or shift make a notation on the recording thermometer
chart of the cutin and cutout temperature of the flow diversion
valve.