N.J. Admin. Code § 8:21-7.26 - Protection from contamination

(a) Frozen desserts plant operations, equipment, and facilities shall be located and conducted to prevent any contamination of frozen dessert products, ingredients, equipment, containers, and utensils. All frozen dessert products or ingredients which have been spilled, overflowed, or leaked shall be discarded. The processing or handling of products other than frozen desserts in the plant shall be performed to preclude the contamination of such frozen desserts and its ingredients and the product-contact surfaces of all equipment, containers and utensils.

(b) Novelty type frozen desserts which employ the use of non-food grade brine solution as a freezing medium shall add a brilliant blue or green food dye to the brine solution in such quantity that the dye would be observable if the frozen dessert product has become contaminated with brine.

Notes

N.J. Admin. Code § 8:21-7.26

Amended by R.1990 d.563, effective 11/19/1990.
See: 22 New Jersey Register 2465(a), 22 New Jersey Register 3559(a).
Blue dye required at (b).
Recodified from N.J.A.C. 8:21-7.37 by R.1998 d.341, effective 7/6/1998.
See: 30 New Jersey Register 1361(a), 30 New Jersey Register 2516(c).
Former N.J.A.C. 8:21-7.26, Temporary marketing permit, was recodified to N.J.A.C. 8:21-7.17.