Utah Admin. Code R70-330-5 - Sanitation and Operating Requirements
(1) Permitted facilities shall follow the
sanitation and operation requirements of the PMO for a dairy farm producing
milk for pasteurization. Milk packaging areas and container washing areas at
the raw milk facilities shall meet the requirements in the PMO for a
pasteurized milk processing plant.
(2) Milk not handled in a manner required by
this rule is considered adulterated and may not be sold.
(3) Raw milk used to produce a raw milk
product shall be:
(a) cooled to 50 degrees
Fahrenheit (F) or less within one hour after being drawn from the
animal;
(b) further cooled to 41
degrees F or less within two hours of being drawn from the animal;
and
(c) maintained at 41 degrees
Fahrenheit or a lower temperature until the raw milk is delivered to the
consumer or used to produce the raw milk product.
(d) The blend temperature after the first
milking and subsequent milkings may not exceed 50 degrees F.
(4) Any raw for retail farm bulk
milk tanks put into use on or after August 7, 2007, shall be equipped with an
approved temperature-recording device, in addition to the indicating
thermometer. Daily temperature logs shall be maintained for bulk milk tanks in
use before August 7, 2007.
(5) The
recording thermometer shall be:
(a) in
compliance with the current technical specification in the PMO;
(b) operated continuously;
(c) maintained in a properly functioning
manner;
(d) installed near the milk
storage tank; and
(e) accessible to
the department.
(5)
Recording thermometer charts shall:
(a)
properly identify the permittee, date, and signature of the person removing the
chart;
(b) be maintained on the
premises for at least six months and available to the department; and
(c) not overlap if the recording thermometer
chart is a circular recording chart.
(6) The temperature of the milk when bottling
may not exceed 41 degrees F.
(7)
The sale and delivery of raw milk and raw milk products shall be made on the
premise where the milk is produced and packaged, or at a self-owned, properly
staffed, retail store.
(a) Sanitation and
construction requirements of the facilities used as self-owned, retail stores
shall be those contained in Title 4, Chapter 5, the Wholesome Food
Act.
(b) The permittee shall
transport raw milk or raw milk products with no intervening storage, change of
ownership, or loss of physical control.
(i)
The temperature of the milk shall be maintained at 41 degrees F or
below.
(ii) Each display case shall
have a properly calibrated thermometer, and a daily temperature log shall be
maintained and accessible to the department.
(8) Raw milk brick cheese, when held at no
less than 35 degrees F for 60 days or longer, may be sold at retail stores or
for wholesale distribution, at locations other than the premise where the milk
was produced.
(9) Except as
provided in this rule, products made from raw milk are not be allowed for sale
in Utah.
(10) Milk that has been
heat treated, may not be labeled as "Raw Milk" for retail sale.
(11) Pursuant to Title 4, Chapter 5, the
Wholesome Food Act, each self-owned retail store that sells raw milk or raw
milk products shall be inspected by the department no less than four times per
year.
(12) Pursuant to Section
63J-1-504, the department shall
establish and collect a fee for the inspections required by this rule. The fees
shall be retained as dedicated credits and may be used to administer and
enforce the Raw Milk for Retail Program.
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.