Wash. Admin. Code § 16-101X-030 - How is the debit point value of each violation determined?

Current through Register Vol. 21-24, December 15, 2021

(1) The debit point for each violation, as shown in the table below, is the same as the debit points awarded to dairy farms or milk processing plants during state surveys and federal check ratings as determined in the 1995 "Methods of Making Sanitation Ratings of Milk Supplies" published by the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration.
(2) A copy of the 1995 "Methods of Making Sanitation Ratings of Milk Supplies" may be obtained by request from the Washington State Department of Agriculture Food Safety Program, P.O. Box 42560, Olympia, Washington 98504-2560 (360-902-1875).
(3) DAIRY FARM SANITATION VIOLATION DEBIT POINT VALUES

ITEM

NO

DESCRIPTION

DEBIT

POINT

VALUE

ABNORMAL MILK

1a

Cows secreting abnormal milk milked last or in SEPARATE equipment

5

1b

Abnormal milk property handled and disposed of

5

1c

Proper care of abnormal milk handling equipment

5

MILKING PARLOR

2a

Floors, gutters and fee troughs of concrete or of equally impervious materials; in good repair

1

2b

Walls and ceilings smooth, painted or finished adequately; in good repair; ceiling dust tight

1

2c

Separate stalls or pens for horses, calves and bulls

1

2d

Adequate natural and/or artificial light; well distributed

1

2e

Properly ventilated;

1

3a

Clean and free of litter

3

3b

No swine or fowl

3

4a

Cowyard graded to drain; no pooled water or wastes

3

4b

Cowyard clean; cattle housing areas and manure packs properly maintained

3

4c

No swine

3

4d

Manure stored inaccessible to cows

3

MILKHOUSE

Floors

5a

Smooth; concrete or other impervious material; in good repair

1

5b

Graded to drain

1

5c

Drains trapped, if connected to sanitary system

1

Walls and Ceilings

5a

Approved material and finish

1

5b

Good repair (windows, doors and hoseport included)

1

Lighting and Ventilation

5a

Adequate natural and/or artificial light; properly distributed

2

5b

Adequate ventilation

2

5c

Doors and windows closed during dusty weather

2

5d

Vents and lighting fixtures properly installed

2

Miscellaneous Requirements

5a

Used for milkhouse operations only; sufficient size

2

5b

No direct opening into living quarters or barn; except as permitted by Ordinance

2

5c

Liquid wastes properly disposed of

2

5d

Proper hoseport where required

2

5e

Acceptable surface under hoseport

2

5f

Suitable shelter for transport truck as required by this Ordinance

2

Cleaning Facilities

5a

Two-compartment wash and rinse vat of adequate size

2

5b

Suitable water heating facilities

2

5c

Water under pressure piped to milkhouse

2

Cleanliness

6a

Floors, walls, windows, tables and similar nonproduct surfaces clean

4

6b

No trash, unnecessary articles, animals or fowl

4

Toilet

7a

Provided; conveniently located

4

7b

Constructed and operated according to Ordinance

4

7c

No evidence of human wastes about premises

4

7d

Toilet room in compliance with Ordinance

4

Water Supply

8a

Constructed and operated according to Ordinance

2 or 5

8b

Complies with bacteriological standards

5

8c

No connection between safe and unsafe supplies; no improper submerged inlets

5

UTENSILS AND EQUIPMENT

9a

Smooth, impervious, nonabsorbent, safe materials; easily cleanable;

4

9b

In good repair; accessible for inspection;

4

9c

Approved single service articles; not reused

4

9d

Of proper design

4

9e

Approved CIP milk pipeline system

4

10a

Utensils and equipment clean

5

11a

All multiuse containers and equipment subjected to approved sanitization process

5

12a

All multiuse containers and equipment properly stored

2

12b

Stored to assure complete drainage where applicable

2

12c

Single-service articles properly stored

2

MILKING

13a

Milking done in barn, stable or parlor

5

13b

Brushing completed before milking begun

5

13c

Flanks, bellies, udders, and tails of cows clean at time of milking; clipped when required

5

13d

Teats treated with sanitizing solution and dried just prior to milking

5

13e

No wet hand milking

5

TRANSFER AND PROTECTION OF MILK

Protection from Contamination

14a

No overcrowding

3

14b

Product and CIP circuits separated

3

14c

Improperly handled milk discarded

3

14d

Immediate removal of milk

3

14e

Milk and equipment properly protected

3

14f

Sanitized milk surfaces not exposed to contamination

3

14g

Air under pressure of proper quality

3

Drug and Chemical Control

15a

Cleaners and sanitizers properly identified

2

15b

Drug administration equipment properly handled and stored

2

15c

Drugs properly labeled (name and address) and stored

2

15d

Drugs properly labeled (directions for use, cautionary statements, active ingredients)

7

15e

Drugs properly used and stored to preclude contamination of milk

7

PERSONNEL

Handwashing Facilities

16a

Proper handwashing facilities convenient to milking operations

2

16b

Wash and rinse vats not used as handwashing facilities

2

Personnel Cleanliness

17a

Hands washed clean and dried before milking, or performing milkhouse functions; rewashed when contaminated

1

17b

Clean outer garments worn

1

COOLING

18a

Milked cooled to 45°F or less within 2 hours after milking

5

18b

Recirculated cooling water from safe source and properly protected; complies with bacteriological standards

5

18c

Temperature recorder with 7 day chart

5*

INSECTS AND RODENTS

19a

Fly breeding minimized by approved manure disposal methods

3

19b

Manure packs properly maintained

3

19c

All milkhouse openings effectively screened or otherwise protected; doors tight and self-closing; screen doors open outward

2

19d

Milkhouse free of insects and rodents

2

19e

Approved pesticides; used properly

2

19f

Equipment and utensils not exposed to pesticide contamination

2

19g

Surrounding neat and clean; free of harborage and breeding areas

2

19h

Feed storage not attraction for birds, rodents or insects

2

* This is a requirement of chapter 16-125 WAC rated in accordance with cooling criteria in similar sections of the 1995 "Methods of Making Sanitation Ratings of Milk Supplies" for dairy plants.

(4) MILK PROCESSING PLANT SANITATION VIOLATION DEBIT POINT VALUES

ITEM

NO

DESCRIPTION

DEBIT

POINT

VALUE

1

FLOORS

1a

Smooth; impervious; no pools; good repair; trapped drains

1

2

WALLS AND CEILINGS

2a

Smooth; washable; light-colored; good repair

1

3

DOORS AND WINDOWS

3a

All outer openings effectively protected against entry of flies and rodents

2

3b

Outer doors self-closing; screen doors open outward

2

4

LIGHTING AND VENTILATION

4a

Adequate in all rooms

1

4b

Well ventilated to preclude odors and condensation; filtered air with pressured systems

1

5

SEPARATE ROOMS

5a

Separate rooms as required; adequate size

3

5b

No direct opening to barn or living quarters

3

5c

Storage tanks properly vented

3

6

TOILET FACILITIES

6a

Complies with local ordinances

3

6b

No direct opening to processing rooms; self-closing doors

3

6c

Clean; well-lighted and ventilated; proper facilities

3

6d

Sewage and other liquid wastes disposed of in a sanitary manner

3

7

WATER SUPPLY

7a

Constructed and operated in accordance with Ordinance

4

7b

No direct or indirect connection between safe and unsafe water

4

7c

Condensing water and vacuum water in compliance with Ordinance requirements

4

7d

Complies with bacteriological standards

4

8

HANDWASHING FACILITIES

8a

Located and equipped as required; clean and in good repair; improper facilities not used

2

9

MILK PLANT CLEANLINESS

9a

Neat; clean; no evidence of insects or rodents; trash properly handled

3

9b

No unnecessary equipment

3

10

SANITARY PIPING

10a

Smooth; impervious; corrosion-resistant; nontoxic; easily cleanable materials; good repair; accessible for inspection

3

10b

Clean-in-place lines meet Ordinance specifications

3

10c

Pasteurized products conducted in sanitary piping, except as permitted by Ordinance

3

11

CONSTRUCTION AND REPAIR OF CONTAINERS AND EQUIPMENT

11a

Smooth; impervious; corrosion-resistant; nontoxic; easily cleanable materials; good repair; accessible for inspection

3

11b

Self-draining; strainers of approved design

3

11c

Approved single-service articles; not reused

3

12

CLEANING AND SANITIZING OF CONTAINERS/EQUIPMENT

12a

Containers, utensils and equipment effectively cleaned

5

12b

Mechanical cleaning requirements of Ordinance in compliance; records complete

5

12c

Approved sanitization process applied prior to the use of product-contact surfaces

5

12d

Required efficiency tests in compliance

5

12e

Multiple use plastic containers in compliance

5

12f

Aseptic system sterilized

5

13

STORAGE OF CLEANED CONTAINERS AND EQUIPMENT

13a

Stored to assure drainage and protected from contamination

3

14

STORAGE OF SINGLE SERVICE ARTICLES

14a

Received, stored and handled in a sanitary manner; paperboard containers not reused except as permitted by the Ordinance

2

15A

PROTECTION FROM CONTAMINATION

15a

Operations conducted and located so as to preclude contamination of milk, milk products, ingredients, containers, equipment and utensils

3

15b

Air and steam used to process products in compliance with Ordinance

3

15c

Approved pesticides, safely used

3

15B

CROSS CONNECTIONS

15a

No direct connections between pasteurized and raw milk or milk products.

5

15b

Overflow, spilled and leaked products or ingredients discarded

5

15c

No direct connections between milk or milk products and cleaning and/or sanitizing solutions

5

16A

PASTEURIZATION-BATCH

(1)

INDICATING AND RECORDING THERMOMETERS

16a

Comply with Ordinance specifications

4

(2)

TIME AND TEMPERATURE CONTROLS

16a

Adequate agitation throughout holding; agitator sufficiently submerged

15

16b

Each pasteurizer equipped with indicating and recording thermometer; bulb submerged

15

16c

Recording thermometer reads no higher than indicating thermometer

15

16d

Product held minimum pasteurization temperature continuously for 30 minutes, plus filling time if product preheated before entering vat, plus emptying time, if cooling is begun after opening outlet

15

16e

No product added after holding begun

15

16f

Airspace above product held at not less than 5.0°F higher than minimum required pasteurization temperature during holding

15

16g

Approved airspace thermometer; bulb not less than 1 inch above product level

15

16h

Inlet and outlet valves and connections in compliance with Ordinance

15

16B

PASTEURIZATION-HIGH TEMPERATURE

(1)

INDICATING AND RECORDING THERMOMETERS

16a

Comply with Ordinance specifications

4

(2)

TIME AND TEMPERATURE CONTROLS

16a

Flow diversion device complies with Ordinance requirements

15

16b

Recorder-controller complies with Ordinance requirements

15

16c

Holding tube complies with Ordinance requirements

15

16d

Flow promoting devices comply with Ordinance requirements

15

(3)

ADULTERATION CONTROLS

16a

Satisfactory means to prevent adulteration with added water

3

16C

ASEPTIC PROCESSING

(1)

INDICATING AND RECORDING THERMOMETERS

16a

Comply with Ordinance specifications

4

(2)

TIME AND TEMPERATURE CONTROLS

16a

Flow diversion device complies with Ordinance requirements

15

16b

Recorder-controller complies with Ordinance requirements

15

16c

Holding tube complies with Ordinance requirements

15

16d

Flow promoting devices comply with Ordinance requirements

15

(3)

ADULTERATION CONTROLS

16a

Satisfactory means to prevent adulteration with added water

3

16D

REGENERATIVE HEATING

16a

Pasteurized or aseptic product in regenerator automatically under greater pressure than raw product in regenerator at all times

10

16b

Accurate pressure gauges installed as required; booster pump properly identified and installed

10

16c

Regenerator pressures meet Ordinance requirements

10

16E

TEMPERATURE RECORDING CHARTS

16a

Batch pasteurizer charts comply with applicable Ordinance requirements

4

16b

HTST pasteurizer charts comply with applicable Ordinance requirements

4

16c

Aseptic charts comply with applicable Ordinance requirements

4

17

COOLING OF MILK

17a

Raw milk maintained at 45°F or less until processed

5

17b

Pasteurized milk and milk products, except those to be cultured, cooled immediately to 45°F or less in approved equipment; all milk and milk products stored thereat until delivered

5

17c

Approved thermometers properly located in all refrigeration rooms and storage tanks

5

17d

Recirculated cooling water from safe source and properly protected; complies with bacteriological standards

5

18

BOTTLING AND PACKAGING

18a

Performed in plant where contents finally pasteurized

5

18b

Performed in sanitary manner by approved mechanical equipment

5

18c

Aseptic filling in compliance

5

19

CAPPING

19a

Capping and/or closing performed in sanitary manner by approved mechanical equipment

5

19b

Imperfectly capped/closed products properly handled

5

19c

Caps and closures comply with Ordinance

5

20

PERSONNEL CLEANLINESS

20a

Hands washed clean before performing plant functions; rewashed when contaminated

1

20b

Clean outer garments and hair covering worn

1

20c

No use of tobacco in processing areas

1

21

VEHICLES

21a

Vehicles clean; constructed to protect milk

1

21b

No contaminating substances transported

1

22

SURROUNDINGS

22a

Neat and clean; free of pooled water, harborages and breeding areas

2

22b

Tank unloading areas properly constructed

2

22c

Approved pesticides; used properly

2

Notes

Wash. Admin. Code § 16-101X-030

Statutory Authority: RCW 15.36.021. 96-24-059 (Order 6007), § 16-101X-030, filed 11/27/96, effective 12/28/96.

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