Sec. 3.28. Cooling of milk, milk products, whey, condensed milk products and condensed whey—Item 17p

(a) All raw milk and milk products shall be maintained at a temperature of 45°F (7° C) or less until processed.

(b) All whey for condensing shall be maintained at a temperature of 45°F (7° C) or less; or 145°F (63°C) or greater until processed.

(c) All pasteurized milk and milk products, pasteurized whey and condensed milk products except those to be dried immediately, shall be cooled immediately in approved equipment to a temperature of 45°F (7° C) or less. All pasteurized milk and milk products, pasteurized whey and condensed milk products shall be stored at a temperature of 45°F (7° C) or less until further processing. If surge tanks or balance tanks are used between the evaporator and the drier, such tanks shall hold the product at a temperature of 150°F (66° C) or more, or shall be completely emptied and cleaned after each four hours of operation.

(d) During the crystallization process, all condensed whey shall be cooled to 45°F (7° C) or less within 18 hours of condensing.

(e) Each refrigerator room in which milk, milk products or whey are stored shall be equipped with an indicating thermometer which complies with the specifications of Appendix 9 of this Title. Such thermometer shall be located in the warmest zone of the refrigerator room.

(f) Each storage tank shall be equipped with an indicating thermometer, the sensor of which shall be located to permit the registering of the temperature of the contents when the tank contains no more than 20 percent of its calibrated capacity. Such thermometer shall comply with the specifications of Appendix 9 of this Title.

(g) All surface coolers shall comply with the following:

(1) The sections of open-surface coolers shall be installed so as to leave a gap of at least 0.25 inch between the header sections to permit easy cleaning.

(2) Where header ends are not completely enclosed within the cooler covers, condensation or leakage from the headers shall be prevented from entering the product by so shaping the exposed header faces, above and below all gaps, that condensation is directed away from the tubes, and by using deflectors at the bottom of the headers, or by shortening the bottom trough.

(3) The location of supports of cooler sections shall prevent drip from entering the milk, milk products, whey, condensed milk products and condensed whey.

(4) All open-surface coolers shall be provided with tightfitting shields which protect the product from contamination by flies, dust, drip, splash or manual contact.

(h) Recirculated cold water which is used in coolers and exchangers, including those systems in which a freezing point depressant is used, shall be from a safe source and protected from contamination. Such water shall be tested semiannually and shall be potable. Recirculated water systems which become contaminated through repair work or otherwise shall be properly treated and tested before being returned to use. Freezing point depressants, when used in recirculating systems, shall be nontoxic.