7 C.F.R. PART 58--GRADING AND INSPECTION, GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS
TITLE 7--Agriculture
Subtitle B--REGULATIONS OF THE DEPARTMENT OF AGRICULTURE
SUBCHAPTER C--REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT
PART 58--GRADING AND INSPECTION, GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS
Subpart A--REGULATIONS GOVERNING THE INSPECTION AND GRADING SERVICES OF MANUFACTURED OR PROCESSED DAIRY PRODUCTS
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| Designation of official certificates, memoranda, marks, identifications, and devices for purpose of the Agricultural Marketing Act.
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| Where service is offered.
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| When application may be rejected.
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| When application may be withdrawn.
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| Accessibility and condition of product.
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| Inspection or grading certificates, memoranda, or reports.
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| Issuance of inspection or grading certificates.
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| Disposition of inspection or grading certificates or reports.
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| When appeal inspection or grading may be requested.
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| How to obtain appeal inspection or grading.
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| When an application for appeal inspection or grading may be refused.
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| When an application for an appeal inspection or grading may be withdrawn.
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| Order in which appeal inspections or gradings are performed.
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| Who shall make appeal inspections or gradings.
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| Appeal inspection or grading certificate or report.
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| Application for reinspection or regrading.
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| Reinspection or regrading certificate or report.
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| Superseded certificates or reports.
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| Suspension or revocation of license.
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| Financial interest of licensees.
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| Payment of fees and charges.
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| Fees for holiday or other nonworktime.
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| Fees for appeal inspection or grading.
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| Fees for additional copies of certificates.
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| Travel expenses and other charges.
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| Fees for inspection, grading, and sampling.
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| Fees for continuous resident services.
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| Fees for service performed under cooperative agreement.
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| Authority to use official identification.
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| Approval and form of official identification.
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| Information required on official identification.
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| Time limit for packaging inspected or graded products with official identification.
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| Supervisor of packaging required.
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| Packing and packaging room and equipment.
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| Facilities for keeping quality samples.
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| Incubation of product samples.
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| Product not eligible for packaging with official identification.
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| Other applicable regulations.
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| OMB control numbers assigned pursuant to the Paperwork Reduction Act.
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Subpart B--GENERAL SPECIFICATIONS FOR DAIRY PLANTS APPROVED FOR USDA INSPECTION AND GRADING SERVICE
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| OMB control numbers assigned pursuant to the Paperwork Reduction Act.
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| Approved plants under USDA inspection and grading service.
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| Denial or suspension of plant approval.
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| Equipment and facilities.
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| Basis for classification.
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| Methods for quality and wholesomeness determination.
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| Quality testing of milk from new producers.
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| Alternate quality control program.
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| Product quality and stability.
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| Pasteurization or ultra-pasteurization.
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| Composition and wholesomeness.
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| Cleaning and sanitizing treatment.
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| Insect and rodent control program.
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| Alternate quality control programs for dairy products.
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| Packaging and repackaging.
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| Inspection or grading certificates.
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| Packaging room for bulk products.
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| General construction, repair and installation.
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| Evaporators and/or vacuum pans.
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| High pressure pumps and lines.
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| Collectors and conveyors.
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| Dry dairy product cooling equipment.
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| Special treatment equipment.
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| Clothing and shoe covers.
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| Portable and stationary bulk bins.
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| Dump hoppers, screens, mixers and conveyors.
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| Filler and packaging equipment.
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| Heavy duty vacuum cleaners.
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| Modified dry milk products.
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| Pasteurization and heat treatment.
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| Packaging, repackaging and storage.
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| Method of sample analysis.
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| Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins.
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| Insect and rodent control program.
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| Dry buttermilk and dry buttermilk product.
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| Print and bulk packaging rooms.
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| General construction, repair and installation.
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| Bulk butter trucks, boats, texturizers, and packers.
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| Butter, frozen or plastic cream melting machines.
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| Segregation of raw material.
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| Frequency of sampling for quality control of cream, butter and related products.
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| Composition and wholesomeness.
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| Storage of finished product in coolers.
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| Storage of finished product in freezer.
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| Butteroil or anhydrous milkfat.
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| Rindless cheese wrapping area.
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| Cutting and packaging rooms.
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| General construction, repair and installation.
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| Cheese vats, tanks and drain tables.
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| Automatic cheese making equipment.
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| Curd mill and miscellaneous equipment.
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| Hoops, forms and followers.
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| Cheese vacuumizing chamber.
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| Conveyor for moving and draining block or barrel cheese.
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| Rindless cheese wrapping equipment.
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| Rennet, pepsin, other milk clotting enzymes and flavor enzymes.
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| Cheese from pasteurized milk.
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| Cheese from unpasteurized milk.
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| Laboratory and quality control tests.
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| Packaging and repackaging.
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| General construction, repair and installation.
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| Pasteurization and product flow.
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| Reconstituting nonfat dry milk.
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| Laboratory and quality control tests.
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| Packaging and general identification.
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| Storage of finished product.
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| Microbiological requirements.
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| Keeping quality requirements.
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| Freezing and packaging rooms.
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| Hardening and storage rooms.
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| Assembling and combining mix ingredients.
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| Pasteurization of the mix.
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| Composition requirements for ice cream.
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| Microbiological requirements for ice cream.
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| Physical requirements for ice cream.
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| Requirements for frozen custard.
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| Composition requirements for sherbet.
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| Microbiological requirements for sherbet.
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| Physical requirements for sherbet.
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| General construction, repair and installation.
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| Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
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| Cream cheese, Neufchatel cheese.
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| Cream, plastic cream and anhydrous milkfat.
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| Basis for selecting cheese for processing.
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| Adding optional ingredients.
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| Closing and sealing containers.
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| Cooling the packaged cheese.
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| Quality specifications for raw materials.
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| Pasteurized process cheese.
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| Pasteurized process cheese food.
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| Pasteurized process cheese spread and related products.
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| General construction, repair and installation.
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| Temperature requirements.
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| Methods of sample analysis.
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| General construction, repair and installation.
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| Evaporators and vacuum pans.
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| Batch or continuous in-container thermal processing equipment.
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| Pre-heat, pasteurization.
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| Frequency of sampling for quality control.
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| Physical requirements for evaporated milk.
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| Physical requirements and microbiological limits for sweetened condensed milk.
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Subparts C-V--[RESERVED]
Subpart W--UNITED STATES DEPARTMENT OF AGRICULTURE STANDARD FOR ICE CREAM
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| United States Standard for ice cream.
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