N.J. Admin. Code § 2:50-3.2 - Milk weighing, measuring, and sampling procedures
(a) Weighing, measuring, and sampling milk should
be performed pursuant to the procedures as set forth in the current "Standard
Methods for Examination of Dairy Products," published by the American Public Health
Association, Inc., and, at a minimum, shall include the following:
1. Before starting the agitator, carefully insert
a clean, dry measuring stick, seating fully; withdraw and read to the nearest 1/32
inch. Record the measurement, weight, temperature, time of pickup, date, and
producer's name, and number. One copy of the weight ticket shall be left with the
producer;
2. Agitate for not less than
five minutes and longer, if necessary, to disperse the butterfat uniformly
throughout the tank.
i. The person holding the
weigher and sampler certificate issued by the Division of Marketing and Development
shall be responsible for ascertaining that the milk is agitated for not less than
five minutes and should periodically check the tank timer to determine whether it
may be used as a guide; and
ii. It is
suggested that each truck carry a timing device that may be used for timing the
agitation; and
3. After milk
has been agitated for at least five minutes with agitator running and before the
outlet is open, take a universal sample. The sample shall be taken with a properly
cleaned and sanitized stainless-steel dipper that is first dipped two or three times
into the milk. This sample shall be at least one ounce (30 cubic centimeters). If
composite samples are taken, on every day pickup, a 10 cubic centimeter dipper of
milk shall be added to the composite daily. On every other day pickup, a 20 cubic
centimeter sample shall be added to the composite at each pickup.
(b) When taking bacteria samples,
special care shall be taken to prevent contamination of sample containers and/or
equipment. The sampler's clothes and hands must be clean and dry when sampling.
Sterile sample containers and sampling equipment shall be kept protected at all
times and properly identified. After milk has been agitated for taking butterfat
samples, remove at least a 10 cubic centimeter portion with a properly sterilized
device into the sterile sample container. This container shall be immediately placed
in an insulated, properly iced, or refrigerated case ensuring that the water level
is no higher than the milk in the sample container.
Notes
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