A Research On U S Milk and Dairy Related

A Report
On
THE RESEARCH OF U.S. MILK AND DAIRY-RELATED LAWS,

REGULATIONS, STANDARDS , SUPERVISION AND MANAGEMENT
Submitted By
Md Ramim Tanver Rahman (坦弗坦弗)

坦弗
MSc in Food Science & Technology
email: [email protected]
JIANGNAN UNIVERSITY
CHINA
ACKNOWLEDGEMENTS
The author would like to express the deepest sense of gratitude; all sorts of praises
to the Almighty Allah, the omnipotent, omnipresent and omniscient, Whose
blessing have enabled the author to complete this report.
It is the author’s proud privilege to acknowledge his sincere and deepest sense of
gratitude to the most respected teacher Dr. Qian H. , Professor, Jiangnan
University, Wuxi, Jiangsu, China for his untiring efforts, inspiration,
encouragement, affectionate feelings and invaluable guidance throughout the
course of this study.
The author feels proud to express his sincere appreciation and gratitude to the
library of Jiangnan University, China.
Profound thanks and indebtedness are also due to Xia Xiafeng, seniors,
coursemates of Jianagnan University, China for their valuable sympathetic co-
operation and inspirations throughout the course of this study.
Last but not the least the author would like to express heartiest thanks to all of his
well wishers.
The Author
Oct, 2013
2
ABSTRACT
Milk and other dairy products are among the safest, highest quality foods in the
U.S. as a result of government and industry regulatory and quality control
programs. Vigilance at every stage of dairy production, processing, and
distribution contributes to dairy’s safety record. Consumers also play an important
role in maintaining the quality of milk and other dairy products.
The U.S. Food and Drug Administration (FDA) has primary responsibility for the
safety of milk sold in interstate commerce. Among its many activities, this
government agency oversees the federal Grade A Pasteurized Milk Ordinance
(PMO), which is the primary safeguard for the nation’s milk supply. The dairy
industry, including farmers and dairy processors, not only adheres to government
regulations regarding milk production and processing, but also adopts many
voluntary practices to protect dairy foods. Ensuring milk’s quality and safety
requires proper attention to conditions on the farm to retail outlets. On the farm,
dairy farmers provide each animal with safe, comfortable housing, nutritious feed,
regular veterinary care, and sanitary milking procedures. At the dairy processing
plant, every load of incoming milk is tested for quality and milk is pasteurized to
assure its microbiological safety. Dairy processors take measures (e.g., refrigerated
storage, sanitary procedures) to prevent post-pasteurization contamination of milk
and other dairy products.
Retailers and consumers maintain the safety and quality of milk and other dairy
foods by keeping these foods at proper temperatures and by following
recommended handling practices. Dairy foods are regularly monitored from farm
to retail outlets to ensure compliance with government food safety regulations.
Consumers can be assured that the dairy industry, along with the U.S. government,
continually places the utmost importance on the quality and safety of milk and
other dairy products, making them among the safest, highest quality foods in the
U.S.
If sometimes problem is found, US government’s food product recalling system is

very hard and effective.
3
CONTENTS
TITLE PAGE
Acknowledgements 2
Abstract 3
Introduction 5
1.1 Dairy Products 5
1.2 DAiry production systems 8
1.3 Grazing versus Intensive Dairy Production Systems 10
1.4 Feeding and Feed Storage 11
1.5 Milking parlors 14
1.6 Diseases 18
1.7 Common manure handling systems 18

Quality standards for milk 20
LAws, Regulations, Standards 22
From farm to refrigerator 47

US Dairy Research 50
Food Safety Modernization Act (FSMA) 56

Conclusion 61
References 62
4
Introduction
Dairy production is an important part of American agriculture. Milk and other
dairy products remain a staple in the diets of most Americans. In 2000, there were
about 90,000 dairy farms in the United States. During the 1980s and 1990s, dairy
production markedly shifted from the Midwest and Great Lakes regions to the
West.
Modern dairy production is diverse with systems ranging from cows housed
indoors year-round to cows maintained on pasture nearly year-round. Expansion to
larger herd sizes has allowed producers to increase the efficiency of production and
capitalize on economies of scale, but it has resulted in environmental challenges
with larger numbers of cattle and more manure concentrated in smaller areas.
1.1 Dairy Products
Fluid Milk ,Cheese

Butter ,Yogurt ,Ice
Cream ,Powdered
Milk ,Whey Powder
Butter Powder,
Cosmetics, Skim
Milk Powder /Non-
fat Dry Milk ,
Lactose etc
A trip to the grocery store's dairy case shows the variety of products resulting from
the milk. Fluid milk is available in several varieties - Skim Milk (0% fat), 1%, 2%,
5
and Whole (approximately 3.5%). Raw milk is separated into skim milk and
cream, and then re-blended to a standard fat content for each product. Because
cows' milk averages more than 3.5% fat, the extra cream is used to make other
liquid products like whipping cream, half and half, and eggnog or it is
manufactured into butter or ice cream. Fluid milk in the U.S. is pasteurized (milk is
pasteurized by rapidly heating it to 72 - 75 °C for 15 to 20 seconds, and then
quickly cooling) to kill potentially harmful bacteria. Fluid milk is also
homogenized (fat droplets are dispersed so they do not float to the top) and is
fortified with vitamins A and D, which along with the absorbable calcium naturally
in milk are needed for strong healthy bones and teeth. Over the most recent two
decades, fluid milk consumption per capita has declined, and sales of low-fat milk
have increased relative to whole milk. Recent innovative marketing of convenient
single servings of milk and introduction of a wide variety of milk flavors have
increased sales of individual servings.
Following the increased health consciousness of U.S. consumers in the late 1980s
and 1990s, there was a period of decreased sales of butter, which is made
bychurning the cream portion of milk. However, sales have increased recently, as
have sales of other high-fat products, such as premium ice cream and full-fat
cheese. Cheese, which is made primarily from the protein (casein) portion of milk,
also contains butterfat and currently accounts for a large percentage of dairy
product demand and consumption. Per capita consumption of cheese consistently
increases from year to year in the U.S. and is largely driven by demand for fast
food and pizza. While demand for buttermilk (the portion of cream remaining after
6
butter is churned out) and whey (the portion of milk remaining after cheese curd is
removed) are negligible, the dried-powdered forms of these products are used as
additives in the baking, candy, sport-drink, and animal feed industries. Whey
powder also forms the basis for many brands of calf milk-replacers.
Health conscious consumers have also begun to purchase more yogurt relative to
ice cream, and numerous low fat frozen deserts are available in grocery stores.
Furthermore, milk is used directly in baked goods, candy and other ready to eat
foods, like sauces and salad dressings.
In many states, the sales of meat from cull cows and bull calves that are raised
asveal or dairy steers account for a significant portion of total beef production.
Mostcull cows, because they are older and produce less tender cuts of meat, are
utilized for production of ground beef. Dairy veal and dairy steers are sold in
similar markets and under identical USDA grading systems to more traditional
beef breed steers. Byproducts of dairy beef production include leather, fertilizer,
cosmetics, glue, and pharmaceuticals.
7
1.2 Dairy Production Systems
In the U.S., milk comes from breeds of cattle genetically selected for milk
production. At one time in the U.S., cattle were selected simultaneously for beef
and milk production. This is still the case in many parts of the world. The common
dairy breeds in the U.S. today have been selected almost exclusively for milk
production for many generations.
Black and white Holstein cows make up over 90% of the U.S. dairy herd. Some
Holsteins are red and white, but, aside from color, indistinguishable from black and
white Holsteins. The U.S. Holstein is well known around the world for her ability
to produce large volumes of milk, butterfat and protein. She is a very profitable
cow for farmers when large amounts of feed with high levels of grain are available.
The U.S. Holstein is relatively new to North America, with the first imports of
registered Holsteins arriving in the 1880s. However, the breed has dominated
production in the U.S. since the end of World War II, and advances in artificial
insemination have increased her popularity in breeding programs around the world
largely owing to her advantage in production over all other breeds.
[Source: USDA - Arc]
8
The Jersey is the second most popular cow in the U.S. and makes up about 7% of
the U.S. dairy herd. She is known for her smaller size (1000 lbs. for a mature
Jersey cow versus 1500 lbs. for a mature Holstein cow), higher percentages of fat
and protein in her milk, early maturity, and efficiency of milk production. Payment
by milk processors to dairy producers based on the content of butterfat and protein
in milk has increased the popularity of the Jersey, especially in markets where milk
is manufactured into cheese. Other dairy breeds make up only around 2% of the
dairy cattle population. These include :
• Ayrshires - moderately large cows that are red and white to mahogany and
white and are known for producing milk that is quite rich in butterfat and
for the conformation of their udders;
• Brown Swiss - large brown cattle that are known for their docile manner,
high milk protein to milk fat ratio, sound feet and legs, and purported
resistance to heat stress in hot and humid regions;
• Guernseys - red and white to mostly red and are somewhat larger than
Jerseys and are known for the yellow color of the butterfat in their milk,
which is rich in Beta-Carotene; and
• Milking Shorthorns - a rugged breed of cattle that are red and white to
mostly red, mostly white, or roan (speckled) and are known for milk that is
well suited for cheese production and for their grazing ability.
A few other dairy breeds have become popular more recently. Dutch
Belted, Danish Jersey, Normandy, Montbeliarde, Danish Red,British Friesian,
and Norwegian Red have gained notoriety for their purported superiority under
grazing management (pastureproduction systems). Many of these breeds have been
developed in countries where grazing is widely practiced. Nevertheless, many U.S.
dairy producers have good success grazing Holsteins and other traditional U.S.
breeds of dairy cattle.
Until recently, very little crossbreeding was practiced in the U.S. Crossbreeding,
which refers to mating cows to bulls of a different breed, is gaining in popularity
for several reasons. Much of the genetic improvement in Holsteins has been for
milk production alone, while other breeds have been selected for other traits like
9
fertility, moderate size, disease resistance, and strength. Thus, crossbreeding
allows the breeds to compliment each other's strengths. There is also some level of
hybrid vigor expected in the progeny; that is, first generation crosses may be better
than the average of the parents.
1.3 Grazing versus Intensive Dairy Production Systems
Fig. Open field
In the United States, most milk is produced by cows raised in intensive production
systems. These include tie stall barns, free stall barns, and open lots. The more
intensively managed systems feed cows rations that are relatively high
in concentrates and stored forages. Other cows are raised in pasture-based systems,
which are the primary production system in several dairy producing countries in
the world, such as New Zealand. Pasture-based systems often strive to optimize
rather than maximize milk production while paying careful attention to controlling
input costs. Some producers use a combination of the two systems, which is
appealing in that it reduces costs, but still allows the feeding of concentrate to
improve milk production levels.
10
Fig. Tie stall barns Fig. Free Stall Barns
Fig.Open lot
1.4 Feeding and Feed Storage

Total Mixed Rations for Cows (Midwest Rations)
• Corn silage
• Alfalfa/grass silage
• Alfalfa hay
• Corn
• Soybean meal
11
• Fuzzy whole cottonseed
• Commodity feeds (corn gluten, distillers grains, soybean hulls, citrus pulp,
candy bars, etc.)
Fig. Mixer Machine
Typical rations fed to dairy cows in the Midwest often contain corn silage, alfalfa
or grass silage, alfalfa hay, ground or high-moisture shelled corn, soybean meal,
fuzzy whole cottonseed, and perhaps commodity feeds (corn gluten, distillers
grains, soybean hulls, citrus pulp, candy bars, etc.). Proximity to crop processing
plants and industries may dictate the availability of commodity feeds in different
locales and some regions may have different feedstuffs. For example, short
growing seasons may limit use of corn silage in far Northern climates and may be
replaced by alfalfa silage in the ration. Cows are usually fed rations that are
balanced for their milk production level or stage of lactation, which reflects the
differences in energy and protein required for different amounts of milk produced.
A cow produces the most milk immediately after the birth of her calf, but
production drops off over the next several months. Usually, all of the feedstuffs are
blended together in a mixer and fed as a Total Mixed Ration or TMR. Keeping
every bite of feed a cow eats as uniform as possible helps to maintain a healthy
population of bacteria in the cow's rumen (second stomach). It is the bacteria that
digest the forages in the cows ration and allow her to consume and process foods
that other animals and humans could not. Blending all feeds is difficult to
accomplish in tie stalls, and is obviously not practiced with cows on pasture where
cows eat only grass while on pasture and are fed grain at the time of milking.
12
Fig. Upright Concrete Stave Silos Fig. Feed Al
Feed storage and feeding systems account for a considerable number of buildings
and structures on dairy farms. Dry hay may be stored in a hay loft, or second story,
in the barn, in separate hay barns or stacked outside and covered with plastic. For
many years, the primary storage structure for silage was an upright silo. Concrete
stave silosand oxygen limiting silos, of which Harvestore™ is a familiar brand
name, were popular storage structures for chopped and ensiled (fermented) corn,
alfalfa, and grass. This method of storage was successful and cows readily ate
well-fermented crops. However, the physical removal of silage from such storage
was relatively slow and increasing herd sizes dictated more labor-efficient storage
methods, such as silage bags and bunker silos, and silage stacks. These methods
also preserve silage well, provided that the silage is adequately packed to eliminate
oxygen that can hinder the fermentation process. Fermentation lowers the pH of
the stored feed and preserves its feed value.
Commodity feeds are added to silage or hay to provide a complete and balanced
ration. Commodity feeds are usually stored in a commodity barn that has several
bays, one for each commodity. Commodity sheds are usually constructed to allow
delivery of one semi-trailer of the commodity in each bay. Cows are usually fed at
feed bunks in an outside lot, in a drive through feed alley in the barn, or at a drive-
by feed alley, for cows housed in open lots.
13
1.5 Milking Parlors
Fig. Set Up Parlor
Cows are milked twice per day on most farms. However, 10% increased milk
production can be obtained by milking the cows 3 times per day, and many dairy
farms are beginning to do so. Some operations even milk a portion of their cows 4
times per day. Cows housed in tiestall barns are often milked in their stalls. A
number of dairy farms, primarily those whose owners are members of religious
denominations that do not utilize electricity, still milk cows by hand rather than
with milking equipment. These are not common and usually involve only a few
cows. The milk from such operations does not enter the fresh milk market and is
utilized only for manufacturing purposes. Most cows milked in tiestall barns are
either milked with bucket milkers or pipeline milking systems. Milking cows in
tiestall barns is extremely labor intensive and requires much stooping and bending.
The desire to reduce this type of labor has led to many types of milking
parlor designs, in which the milker need not bend to be at the level of the cows
udder.
Some cows in the Midwest and Northeast are milked in Tie Stall Barns.
• Hand Milking (Amish)

• Bucket Milkers
• Pipelines
14
Fig. Walk Through Parlor
Walk-through or step-up parlors are often installed or retrofitted into existing

tiestall barns as a cost effective way of alleviating the demands of the milking
chore. In these parlors cows enter from the rear, step up onto an elevated platform
for milking, and then exit forward through a headgate. Walk through parlors are
inexpensive, but labor demands are still relatively high.
Fig. Herringbone Parlor
One of the most popular types of parlors is the herringbone, so named because the
cows enter and stand next to each other, but face away from the operator's pit at an
angle. Milkers attach the milking clusters to the teats from the side of the cow, and
to have better visual contact with the cow's udder while she is being milked. It is
usually easier to keep the milker positioned properly beneath the cow's udder.
15
Fig. Parallel parlors
Parallel parlors are similar to the herringbone parlors except that cows stand
perpendicular to the operator pit and the cows are milked from the rear, between
the cow's hind legs. Advantages are that the cows stand closer together so the
worker has to walk less between cows that are being milked. Disadvantages are
that the cow's tail is often in the way and it may be a long reach for some milkers
to reach the cow's front teats.
Fig. Rotary parlors
Rotary parlors are gaining in popularity. Some older styles of rotary parlors were
not very efficient or dependable. New ones, however, have proven to be a viable
alternative for large dairy farms. With the rotary parlor, the platform on which the
cows stand moves around, while the cleaners and milkers stand in one location.
Milking cows is still a demanding task, however, because the cows come by so
16
quickly that each task must be performed in about 10 to 12 seconds with no break
between cows.
No matter what kind of parlor is used, there are some key components of milking
procedures that are followed in each. Namely, the cow's teats must be thoroughly
cleaned and dried, the milking equipment must be working properly and attached
properly, and the teats must be disinfected with an approved teat dip (Pre and Post-
milking - Substance that kills bacteria and helps to seal the teat end to prevent
entry of bacteria into the udder between milkings. May contain emollients to
improve teat end condition for use in cold, winter conditions)following milking.
This is to prevent possible spread of mastitis from cow to cow. Similarly, the milk
must be handled properly after it leaves the cow. It must be cooled to under 45
degrees Fahrenheit within 2 hours of milking. Plate coolers are often more efficient
at cooling milk than bulk tanks and are used on most farms. Bulk tanks
manufactured after January 1, 2000 must be equipped with a recording
thermometer so that the temperature history of the milk can be monitored. A
sample of milk from each bulk tank accompanies the milk truck to the receiving
plant. The milk undergoes a battery of tests to assure that it is safe and of high
quality before it is accepted for processing. Dairy producers must meet specific
requirements for bacteria counts and somatic cells (The combination of the
leukocytes (white blood cells) from blood and the epithelial cells from the
secretory tissue of the udder which indicate the presence of infection or injury in
the animal) in milk; and they are paid a premium for high quality milk. No added
water or antibiotic (A metabolic product of one microorganism or a chemical that
in low concentrations is detrimental to activities of specific other microorganisms.
Examples include penicillin, tetracycline, and streptomycin. Not effective against
viruses. A drug that kills microorganisms that cause mastitis or other infectious
disease) residues are allowed, under penalty of losing one's permit to sell milks.
17
1.6 Diseases
1.7 Common Manure Handling Systems

Cows differ considerably in the amount of manure they produce. Jerseys, for
example, produce only 60% as much manure as Holsteins. With respect to many
environmental rules, especially state regulations, however, no consideration is
made for breed or body size. Composition of typical dairy manure is known
Consideration must be given to the kind(s) of bedding used and the milking
system , both of which contribute to the amount of manure produced on a dairy
farm.
Recently, there has been much interest expressed in developing technology to

utilize methane produced by anaerobic digestion of manure . As cost of the
technology declines and pressure to manage manure and control odors on larger
farm units increases, this technology will become more common. On some very
large farms, these systems are used to generate electricity and hot water for the
farm. Some are able to to sell electricity back into the grid through their local
cooperatives. Cost of this technology remains too expensive for all but the largest
producers at this time. Furthermore, anaerobic digestion should be viewed as a
value-added process, but not as a solution to nutrient management difficulties,
18
since nitrogen, phosphorus, and potassium remain in the effluent following
digestion. Advantages appear to be in reduced energy costs, potentially reduced
odors, and a more stable manure slurry.
Fig. Flash System Fig. Storage Container
.FigEffluent drips down for collection Fig. Bio Gass plan
19
Quality standards for milk
The methods of determining Grade A milk quality are well-established and

outlined in the Grade A Pasteurized Milk Ordinance. These grades are typically
related to a measurement known as the somatic cell count (SCC) and the bacteria
plate count. Generally a lower somatic cell count indicates better animal health,
while the bacteria plate count indicates improved equipment sanitation.
Somatic cells originate only from inside the animal's udder, while bacteria are
usually from external contamination, such as insufficient cleaning of the milk
transport equipment or insufficient external cleansing of the cow’s udder and teats
prior to milking. Milking equipment can also be accidentally knocked or kicked off
an animal onto the floor, and contaminants on the barn floor can be sucked into the
milk line by the system vacuum. A filter sock or filter disk in the pipeline prevents
large particulate contaminants from entering the milk bulk tank, but cannot remove
bacterial contamination once it has occurred.
For example as defined by the state of Indiana’s administrative code, Grade A milk
shall meet the following standards:
• The bacterial estimate classification shall be "acceptable".

• The bacteria count using the standard plate count, direct microscopic count,
or plate loop count methods shall be not more than one million (1,000,000)
bacteria per milliliter.
• The somatic cell count shall be not more than one million (1,000,000) cells
per milliliter.
• The milk shall not contain drug residues.
Milk not meeting these standards shall be designated as undergrade. Undergrade

milk may not be sold for human consumption or processing into products for
human consumption.
As established, these measurements are taken daily from the milk bulk tank and
not from individual cows. This is because testing of individual animals at each
milking would be expensive, but it also means that milk from a sick cow is diluted
and averaged down by the healthy animals. Greater bulk tanks at very great
commercial farms are accommodating of more sick animals in the herd, without
the sick animals affecting the overall milk quality rating.
20
As discussed in the paper Guidelines for Using the DHI Somatic Cell Count
Program
• The results of many studies suggest that cows with SCC of less than 200,000
are not likely to be infected with major mastitis pathogens, but cows with
SCC above 300,000 are probably infected (Smith, 1996).
• Herds with bulk tank SCC above 200,000 will have varying degrees of
subclinical mastitis present. Data from the National Mastitis Council (1987)
show that 6% of the [udder] quarters in a herd could be expected to be
infected in a herd with a bulk tank SCC of 200,000.
• At 500,000 SCC, 16% of the quarters may be infected with a 6% reduction
in milk production compared to a SCC of 200,000.
Bacteria in milk can come from sources other than the animal. Over time the
milking pipeline and equipment can become coated with residues such as milkstone
which are not removed by standard detergents and require periodic flushing of
equipment with high strength corrosives. Automatic washing equipment for the
bulk tank may not effectively clean all interior surfaces, and does not clean the
exterior of the bulk tank at all.
Some buyers award producers for having the lowest SCC but this does not also
lead to an increased payment for the milk quality, so there is no incentive to strive
for anything more than meeting the basic grade A SCC rating.
21
Laws, Regulations, Standards
Milk and other dairy products are among the safest, highest quality foods in the
U.S. as a result of government and industry regulatory and quality control
programs. Vigilance at every stage of dairy production, processing, and
distribution contributes to dairy’s safety record. Consumers also play an important
role in maintaining the quality of milk and other dairy products. The U.S. Food and
Drug Administration (FDA) has primary responsibility for the safety of milk sold
in interstate commerce. Among its many activities, this government agency
oversees the federal Grade A Pasteurized Milk Ordinance (PMO), which is the
primary safeguard for the nation’s milk supply. The dairy industry, including
farmers and dairy processors, not only adheres to government regulations
regarding milk production and processing, but also adopts many voluntary
practices
to protect dairy foods. Ensuring milk’s quality and safety requires proper attention
to conditions on the farm to retail outlets. On the farm, dairy farmers provide each
animal with safe, comfortable housing, nutritious feed, regular veterinary care, and
sanitary milking procedures. At the dairy processing plant, every load of incoming
milk is tested for quality and milk is pasteurized to assure its microbiological
safety. Dairy processors take measures (e.g., refrigerated storage, sanitary
procedures) to prevent post-pasteurization contamination of milk and other dairy
products. Retailers and consumers maintain the safety and quality of milk and
other dairy foods by keeping these foods at proper temperatures and by following
recommended handling practices. Dairy foods are regularly monitored from farm
to retail outlets to ensure compliance with government food safety regulations.
Consumers can be assured that the dairy industry, along with the U.S. government,
continually places the utmost importance on the quality and safety of milk and
other dairy products, making them among the safest, highest quality foods in the
U.S.
The Pasteurized Milk Ordinance (PMO) , Good Manufacturing Practices, and

Hazard Analysis Critical Control Points are important controls used by the dairy
industry to help provide consumers with a safe milk supply. The PMO is one of the
most effective instruments for protecting the quality of Grade A milk . The PMO
provides a set of requirements for milk and dairy product safety, milk hauling,
22
sanitation, equipment, and labeling. The extensive requirements cover milk from
production at the farm to shipment from the processing facility to retail outlets .
More than 95% of all the milk produced in the U.S. conforms to Grade A
requirements as defined in the PMO . All Grade A raw milk for pasteurization and
all Grade A pasteurized milk and milk products must be produced, processed, and
pasteurized to conform with specific quality standards, and with sanitation
requirements . The National Conference on Interstate Milk Shippers, along with
participants from federal, state, and local regulatory agencies, industry, and
academia, help to establish standards and regulations related to the PMO . Good
Manufacturing Practices (GMP), a code of behavior established by the dairy
industry and FDA, is an indispensable part of protecting milk’s quality. The
practices relate to methods and control procedures used in dairy plants for the
processing, packaging, and storage of milk and milk products. Examples of GMP
followed in dairy processing plants include cleaning and sanitizing food-contact
surfaces, good air quality, appropriate employee hygiene, and proper maintenance
of equipment. GMP helps to protect milk from post-pasteurization contamination.
Hazard Analysis Critical Control Points (HACCP), a voluntary, structured, and
scientific approach to ensure food safety, is being adopted by the dairy industry
Unlike traditional GMP in which procedures are carried out independently from
one another, HACCP is a system of overall process control that identifies potential
hazards (e.g., harmful microorganisms or their toxins) or critical situations (e.g.,
post-processing contamination) before they occur and outlines appropriate controls
at each step to minimize these hazards.
SECTION 2. ADULTERATED OR MISBRANDED MILK OR MILK

PRODUCTS
No person shall, within or its jurisdiction, produce, provide, sell, offer, or expose
for sale or have in possession with intent to sell any milk or milk product, which is
adulterated or misbranded. Provided, that in an emergency, the sale of pasteurized
milk and milk products, which do not fully meet the requirements of this
Ordinance, may be authorized by the Regulatory Agency. Any adulterated or
misbranded milk or milk products may be impounded by the Regulatory Agency
and disposed of in accordance with applicable laws or regulations.
23
ADMINISTRATIVE PROCEDURES :
This Section of the Ordinance shall be used in impounding the milk or milk
products of, or preferring charges against, persons who adulterate or misbrand their
milk or milk products; or label them with any grade designation not authorized by
the Regulatory Agency under the terms of this Ordinance; or who sell or deliver
ungraded milk or milk products, except as may be permitted under this Section in
an emergency. An emergency is defined as a general and acute shortage in the milk
shed, not simply one distributor's shortage.
SECTION 3. PERMITS
It shall be unlawful for any person who does not possess a permit from the
Regulatory Agency of the manufacture, bring into, send into or receive into or its
jurisdiction, for sale, or to sell, or offer for sale therein or to have in storage any
milk or milk products, defined in this Ordinance. Provided, that grocery stores,
restaurants, soda fountains and similar establishments where milk or milk products
are served or sold at retail, but not processed may be exempt from the requirements
of this Section. Provided further, that brokers, agents, and distributors representing,
buying from, and/or selling condensed and dry milk products from or to a milk
plant having a valid permit are not required to have a permit.
ADMINISTRATIVE PROCEDURES:
-Issuance of permits
-Suspension of permit
-Hearings:
-Reinstatement of permits
SECTION 4. LABELING
24
All bottles, containers and packages containing milk or milk products defined in
Section 1 of this Ordinance shall be labeled in accordance with the applicable
requirements of the FFD & CA, the Nutrition Labeling and Education Act
(NLEA) of 1990, and regulations developed there under, the CFR, and in addition,
shall comply with applicable requirements of this Section as follows: All bottles,
containers and packages containing milk or milk products, except milk tank trucks,
storage tanks and cans of raw milk from individual dairy farms, shall be
conspicuously marked with:
1. The identity of the milk plant where pasteurized, ultra-pasteurized, aseptically

processed, condensed and/or dried.
2. The words "keep refrigerated after opening" in the case of aseptically processed
milk and milk products.
3. The common name of the hooved mammal producing the milk shall precede the
name of the milk or milk product when the product is or is made from other than
cattle's milk. As an example, "Goat", "Sheep", "Water Buffalo", or "Other Hooved
Mammal" milk or milk products respectively.
4. The words "Grade "A"" on the exterior surface. Acceptable locations shall
include the principal display panel, the secondary or informational panel, or the
cap/cover.
5. The word "reconstituted" or "recombined" if the product is made by

reconstitution or recombination.
6. In the case of condensed or dry milk products the following shall also apply:
a. The identity of the Regulatory Agency issuing such permit; and if distributed by
another party, the name and address of the distributor shall be shown by a
statement, such as "Distributed by".
b. A code or lot number identifying the contents with a specific date, run, or batch
of the product, and the quantity of the contents of the container. All vehicles and
milk tank trucks containing milk or milk products shall be legibly marked with the
name and address of the milk plant or hauler in possession of the contents. Milk
25
tank trucks transporting raw, heat-treated or pasteurized milk and milk products to
a milk plant from another milk plant, receiving station or transfer station are
required to be marked with the name and address of the milk plant or hauler and
shall be sealed; in addition, for each such shipment, a shipping statement shall be
prepared containing at least the following information:
1. Shipper’s name, address and permit number. Each milk tank truck load of milk
shall include the IMS Bulk Tank Unit (BTU) identification number(s) or the IMS
Listed Milk Plant Number, for farm groups listed with a milk plant, on the farm
weight ticket or manifest;
2. Permit identification of the hauler, if not an employee of the shipper;
3. Point of origin of shipment;
4. Milk tank truck identification number;
5. Name of product;
6. Weight of product;
7. Temperature of product when loaded;
8. Date of shipment;
9. Name of supervising Regulatory Agency at the point of origin of shipment;
10. Whether the contents are raw, pasteurized, or in the case of cream, lowfat or
skim milk, whether it has been heat-treated;
11. Seal number on inlet, outlet, wash connections and vents; and
12. Grade of product.
All cans of raw milk from individual dairy farms shall be identified by the name or
number of the individual milk producer. Each milk tank truck containing milk shall
be accompanied by documentation, weigh ticket or manifest, which shall include
26
the IMS BTU Identification Number(s) or the IMS Listed Milk Plant Number, for
farm groups listed with a milk plant.
ADMINISTRATIVE PROCEDURES
The purpose of this Section is to require labeling that will permit easy
identification of the milk and milk product and its origin. It is required that the
milk or milk product be designated by its common or usual name.
-Labeling of emergency supplies
-Identity labeling
-Misleading labels
SECTION 5. INSPECTION OF DAIRY FARMS AND MILK PLANTS
Each dairy farm, milk plant, receiving station, transfer station, milk tank truck
cleaning facility whose milk or milk products are intended for consumption within
mei t or it's jurisdiction, and each bulk milk hauler/sampler who collects samples
of raw milk for pasteurization, for bacterial, chemical or temperature standards and
hauls milk from a dairy farm to a milk plant, receiving station or transfer station
and each milk tank truck and its appurtenances shall be inspected/audited by the
Regulatory Agency prior to the issuance of a permit. Following the issuance of a
permit, the Regulatory Agency shall:
1. Inspect each milk tank truck and its appurtenances used by a bulk milk
hauler/sampler who collects samples of raw milk for pasteurization for bacterial,
chemical or temperature standards and hauls milk from a dairy farm to a milk
plant, receiving station or transfer station, at least once every twelve (12) months.
27
2. Inspect each bulk milk hauler/sampler's, dairy plant sampler's and industry plant
sampler's pickup and sampling procedures at least once every twenty-four (24)
months.
3. Inspect each milk plant and receiving station at least once every three (3)
months, except that, for those milk plants and receiving stations that have HACCP
Systems, which are regulated under the NCIMS HACCP Program, regulatory
audits shall replace the regulatory inspections described in this Section. The
requirements and minimum frequencies for these regulatory audits are specified in
Appendix K.
4. Inspect each milk tank truck cleaning facility and transfer station at least once
every six (6) months, except that, for those transfer stations that have HACCP
Systems, which are regulated under the NCIMS HACCP Program, regulatory
audits shall replace the regulatory inspections described in this Section. The
requirements and minimum frequencies for these regulatory audits are specified in
Appendix K.
5. Inspect each dairy farm at least once every six (6) months.6 Should the violation
of any requirement set forth in Section 7, or in the case of a bulk milk
hauler/sampler, industry plant sampler or milk tank truck also Section 6 and
Appendix B, be found to exist on an inspection/audit, a second inspection/audit
shall be required after the time deemed necessary to remedy the violation, but not
before three (3) days. This second inspection/audit shall be used to determine
compliance with the requirements of Section 7 or in 18 the case of a bulk milk
hauler/sampler, industry plant sampler or milk tank truck also Section 6 and
Appendix B. Any violation of the same requirement of Section 7, or in the case of
a bulk milk hauler/sampler or milk tank truck also Section 6 and Appendix B, on
such second inspection/audit, shall call for permit suspension in accordance with
Section 3 and/or court action or in the case of an industry plant sampler, shall cease
the collection of official regulatory samples until successfully re-trained and re-
evaluated by the Regulatory Agency.
- Inspection frequency
28
- Enforcement procedures
- Enforcement procedures - aseptic processing milk plants
- Certified industry inspection
- Purpose of Certification
- Designation of Individuals to Be Certified
- Decording of Qualification Data
- Field Procedure
- Criteria for Certification: In order to be certified, an industry inspector shall

agree with the Regulatory Agency eighty percent (80%) of the time on individual
Items of sanitation and shall further agree to comply with the administrative
procedures established by the Regulatory Agency for the program of dairy farm
and/or milk tank truck supervision. The Regulatory Agency should allow sufficient
time to discuss the findings with the applicant.
- Duration of Certification:
- Duration of Certification:
- Reports and Records
- Revocation of Certification
- Inspection/audit reports
SECTION 6. THE EXAMINATION OF MILK AND MILK PRODUCTS
It shall be the responsibility of the bulk milk hauler/sampler to collect a

representative sample of milk from each farm bulk tank or from a properly
installed and operated in-line-sampler, that is approved for use by the Regulatory
Agency and FDA to collect representative samples, prior to transferring milk from
29
a farm bulk tank, truck or other container. All samples shall be collected and
delivered to a milk plant, receiving station, transfer station or other location
approved by the Regulatory Agency.
It shall be the responsibility of the industry plant sampler to collect a representative

sample of milk from each milk tank truck or from a properly installed and operated
aseptic sampler, which is approved for use by the Regulatory Agency and FDA to
collect representative samples, prior to transferring milk from a milk tank truck.
Samples of milk and milk products shall be taken while in the possession of the
producer, milk plant or distributor at any time prior to delivery to the store or
consumer. Samples of milk and milk products from dairy retail stores, food service
establishments, grocery stores and other places where milk and milk products are
sold shall be examined periodically as determined by the Regulatory Agency and
the results of such examination shall be used to determine compliance with
Sections 2, 4 and 10. Proprietors of such establishments shall furnish the
Regulatory Agency, upon request, with the names of all distributors from whom
milk or milk products are obtained. Required bacterial counts, somatic cell counts
and cooling temperature checks shall be performed on raw milk for pasteurization.
In addition, drug tests on each producer's milk shall be conducted at least four (4)
times during any consecutive six (6) months.
All pasteurized (including Aseptically Processed and Ultra-Pasteurized) milk and

milk products required sampling and testing to be done only when there are test
methods available that are validated by FDA and accepted by the NCIMS,
otherwise there would be no requirement for sampling. Required bacterial counts,
coliform counts, drug tests, phosphatase and cooling temperature determinations
shall be performed on Grade "A" pasteurized milk and milk products defined in
this Ordinance only when there are validated and accepted test methodology.
The determination of a problem is to be based upon:
1. Sample survey results;
30
2. USDA tissue residue data from cull and veal dairy animals;
3. Animal drug disappearance and sales data;
4. State feed back; and
5. Other relevant information.
Assays of milk and milk products as defined in this Ordinance, to which vitamin(s)
A and/or D have been added, shall be made at least annually in a laboratory, which
has been accredited by FDA and which is acceptable to the Regulatory Agency,
using test methods acceptable to FDA or other official methodologies, which gives
statistically equivalent results to the FDA methods. Vitamin testing laboratories are
accredited if they have one (1) or more certified analysts and meet the quality
control requirements of the program established by FDA. Laboratory accreditation
and analyst certification parameters are specified in the Evaluation of Milk
Laboratories (EML) manual. In addition, all facilities fortifying milk or milk
products with vitamins must keep volume control records. These volume control
records must cross reference the form and amount of vitamin D, vitamin A and/or
vitamins A and D used with the amount of products produced and indicate a
percent of expected use, plus or minus.
- Enforcement procedures
- Laboratory techniques
- Sampling procedures
SECTION 7. STANDARDS FOR GRADE "A" MILK AND MILK PRODUCTS
All Grade “A” raw milk or milk products for pasteurization, ultra-pasteurization, or
aseptic processing and all Grade "A" pasteurized, ultra-pasteurized or aseptically
31
processed milk and milk products, shall be produced, processed, manufactured and
pasteurized, ultra-pasteurized, or aseptically processed to conform to the following
chemical, physical, bacteriological and temperature standards and the sanitation
requirements of this Section.
Table 1. Chemical, Physical, Bacteriological, and Temperature Standards

GRADE “A” RAW Temperature Cooled to 10ºC (50ºF) or less
MILK AND MILK within four (4) hours or less,
PRODUCTS FOR of the commencement of the
PASTEURIZATION, first milking, and to 7°C
ULTRA- (45ºF) or less within two (2)
PASTEURIZATION OR hours after the completion of
ASEPTIC PROCESSING milking. Provided, that the
blend temperature after the
first milking and subsequent
milkings does not exceed
10ºC (50ºF). NOTE: Milk
sample submitted for testing
cooled and maintained at 0ºC
(32ºF) to 4.4ºC (40ºF), where
sample temperature is >4.4ºC
(40ºF), but ≤7.0ºC (45oF) and
less than three (3) hours after
collection has not increased in
temperature.
Bacterial Limits Individual producer milk not
to exceed 100,000 per mL
prior to commingling with
other producer milk. Not to
exceed 300,000 per mL as
commingled milk prior to
pasteurization. NOTE: Tested
in conjunction with the drug
32
residue/inhibitory substance
test
Drugs No positive results on drug
residue detection methods as
referenced in Section 6 -
Laboratory Techniques.
Somatic Cell Count Individual producer milk not
to exceed 750,000 per mL.
GRADE “A” Temperature. Cooled to 7ºC (45ºF) or less
PASTEURIZED MILK and maintained thereat.
AND MILK PRODUCTS NOTE: Milk sample
AND BULK SHIPPED submitted for testing cooled
HEAT- TREATED MILK and maintained at 0ºC (32ºF)
PRODUCTS to 4.4ºC (40ºF), where sample
temperature is >4.4ºC (40ºF),
but ≤7.0ºC (45oF) and less
than three (3) hours after
collection has not increased in
temperature.
Bacterial Limits Not to exceed 20,000 per mL,
or gm.*** NOTE: Tested in
conjunction with the drug
test.
Coliform Not to exceed 10 per mL.
Provided, that in the case of
bulk milk transport tank
shipments, shall not exceed
100 per mL. NOTE: Tested in
conjunction with the drug
test.
Phosphatase Less than 350 milliunits/L for
fluid products and other milk
33
products by approved
electronic phosphatase
procedures.
Drugs No positive results on drug
residue detection methods as
referenced in Section 6 -
Laboratory Techniques which
have been found to be
acceptable for use with
pasteurized and heat- treated
milk and milk products.
GRADE "A" Temperature Cooled to 7oC (45oF) or less
PASTEURIZED and maintained thereat unless
CONCENTRATED drying is commenced
(CONDENSED) MILK immediately after condensing.
AND MILK PRODUCTS Coliform Not to exceed 10 per gram.
shipments shall not exceed
100 per gram.
GRADE “A” ULTRA- Temperature. Cooled to 7ºC (45ºF) or less
PASTEURIZED MILK and maintained thereat
AND MILK PRODUCTS Bacterial Limits Not to exceed 20,000 per mL,
or gm
Coliform Not to exceed 10 per mL.
shipments, shall not exceed
100 per mL
Phosphatase Phosphatase testing of Ultra-
Pasteurized milks is not
required.
Drugs There are no validated and
accepted drug residue tests for
34
Ultra-Pasteurized Milk and
Milk Products
GRADE "A" NONFAT No More Than:
DRY MILK Butterfat 1.25%
Moisture 4.00%
Titratable Acidity 0.15%
Solubility Index… 1.25mL.
Bacterial Estimate… 30,000 per gram
Coliform… 10 per gram
Scorched Particles 15.0 per gram
disc B
GRADE "A" WHEY Temperature Maintained at a temperature
FOR CONDENSING of 45oF (7oC) or less, or
AND/OR DRYING 57oC (135oF) or greater,
except for acid-type whey
with a titratable acidity of
0.40% or above, or a pH of
4.6 or below.
GRADE "A" Temperature Cooled to 10oC (50oF) or less
PASTEURIZED during crystallization, within
CONDENSED WHEY 72 hours of condensing
AND WHEY Coliform Limit Not to exceed 10 per gram.
PRODUCTS
GRADE "A" DRY Coliform Limit Not to exceed 10 per gram.
WHEY, GRADE "A"
DRY WHEY
PRODUCTS, GRADE
"A" DRY
BUTTERMILK, AND
GRADE "A" DRY
BUTTERMILK
PRODUCTS
** Not applicable to acidified or cultured products, eggnog and flavored (non-

chocolate) milk and milk products.
35
*** Results of the analysis of dairy products which are weighed in order to be
analyzed will be reported in # per gm. (Refer to the current edition of the SMEDP.)
**** Not applicable to bulk shipped heat-treated milk products.
***** Not applicable to bulk shipped heat-treated milk products; UP products that
have been thermally processed at or above 1380C (2800F) for at least two (2)
seconds to produce a product which has an extended shelf life (ESL) under
refrigerated conditions; and condensed products.
****** 21 CFR 113.3(e)(1) contains the definition of “COMMERCIAL

STERILITY
STANDARDS FOR GRADE “A” RAW MILK FOR PASTEURIZATION,

ULTRA-PASTEURIZATION OR ASEPTIC PROCESSING
ITEM 1r. ABNORMAL MILK
Lactating animals which show evidence of the secretion of milk with abnormalities
in one (1) or more quarters, based upon bacteriological, chemical or physical
examination, shall be milked last or with separate equipment and the milk shall be
discarded. Lactating animals producing contaminated milk, that is, lactating
animals which have been treated with, have consumed chemical, medicinal or
radioactive agents, which are capable of being secreted in the milk and which, in
the judgment of the Regulatory Agency, may be deleterious to human health, shall
be milked last or with separate equipment and the milk disposed of as the
Regulatory Agency may direct.
ITEM 2r. MILKING BARN, STABLE OR PARLOR - CONSTRUCTION
A milking barn, stable or parlor shall be provided on all dairy farms in which the
milking herd shall be housed during milking time operations. (For applicability to
AMIs, refer to Appendix Q.) The areas used for milking purposes shall: 1. Have
36
floors constructed of concrete or equally impervious materials. Provided,
convalescent (maternity) pens located in milking areas of stanchion-type barns
may be used when they comply with the guidelines specified in Appendix C., III.
2. Have walls and ceilings, which are smooth, painted or finished in an approved
manner; in good repair; and ceiling dust-tight. 3. Have separate stalls or pens for
horses, calves and bulls, and not be overcrowded. 4. Be provided with natural
and/or artificial light, well distributed, for day and/or night milking. 5. Provide
sufficient air space and air circulation to prevent condensation and excessive odors.
ITEM 3r. MILKING BARN, STABLE OR PARLOR - CLEANLINESS
The interior shall be kept clean. Floors, walls, ceilings, windows, pipelines and
equipment shall be free of filth and/or litter and shall be clean. Swine and fowl
shall be kept out of the milking area. Feed shall be stored in a manner that will not
increase the dust content of the air or interfere with the cleaning of the floor. (For
applicability to AMIs, refer to Appendix Q.) Surcingles, or belly straps, milk stools
and antikickers shall be kept clean and stored above the floor.
ITEM 4r. COWYARD
The cowyard shall be graded and drained and shall have no standing pools of water
or accumulations of organic wastes. Provided, that in loafing or lactating animal-
housing areas, lactating animal droppings and soiled bedding shall be removed, or
clean bedding added, at sufficiently frequent intervals to prevent the soiling of the
lactating animal's udder and flanks. Cooling ponds shall be allowed provided they
are constructed and maintained in a manner that does not result in the visible
soiling of flanks, udders, bellies and tails of lactating animals exiting the pond.
Waste feed shall not be allowed to accumulate. Manure packs shall be properly
drained and shall provide a reasonably firm footing. Swine shall be kept out of the
cowyard.
37
ITEM 5r. MILKHOUSE - CONSTRUCTION AND FACILITIES
ITEM 6r. MILKHOUSE - CLEANLINESS
The floors, walls, ceilings, windows, tables, shelves, cabinets, wash vats, non-
product-contact surfaces of milk containers, utensils and equipment and other
milkhouse equipment shall be clean. Only articles directly related to milkhouse
activities shall be permitted in the milkhouse. The milkhouse shall be free of trash,
animals and fowl.
ITEM 7r. TOILET
Every dairy farm shall be provided with one (1) or more toilets; conveniently
located; properly constructed; operated; and maintained in a sanitary manner. The
waste shall be inaccessible to insects and shall not pollute the soil surface or
contaminate any water supply.
ITEM 8r. WATER SUPPLY
Water for milkhouse and milking operations shall be from a supply properly
located, protected and operated and shall be easily accessible, adequate and of a
safe, sanitary quality.
ITEM 9r. UTENSILS AND EQUIPMENT - CONSTRUCTION
All multi-use containers, utensils and equipment used in the handling, storage or
transportation of milk shall be made of smooth, nonabsorbent, corrosion-resistant,
non-toxic materials, and shall be so constructed as to be easily cleaned. All
containers, utensils and equipment shall be in good repair. Multiple-use woven
38
material shall not be used for straining milk. All single-service articles shall have
been manufactured, packaged, transported and handled in a sanitary manner and
shall comply with the applicable requirements of Item 11p of this Section. Articles
intended for single-service use shall not be reused. Farm holding/cooling tanks,
welded sanitary piping and transportation tanks shall comply with the applicable
requirements of Items 10p and 11p of this Section.
ITEM 10r. UTENSILS AND EQUIPMENT - CLEANING
The product-contact surfaces of all multi-use containers, equipment and utensils

used in the handling, storage or transportation of milk shall be cleaned after each
usage.
ITEM 11r. UTENSILS AND EQUIPMENT - SANITIZATION
The product-contact surfaces of all multi-use containers, equipment and utensils

used in the handling, storage or transportation of milk shall be sanitized before
each usage.
ITEM 12r. UTENSILS AND EQUIPMENT - STORAGE
All containers, utensils and equipment used in the handling, storage or

transportation of milk, unless stored in sanitizing solutions, shall be stored to
assure complete drainage and shall be protected from contamination prior to use.
Provided, that pipeline milking equipment such as milker claws, inflations, weigh
jars, meters, milk hoses, milk receivers, tubular coolers, plate coolers and milk
pumps which are designed for CIP cleaning and other equipment, as accepted by
FDA, which meets these criteria, may be stored in the milking barn or parlor,
provided this equipment is designed, installed and operated to protect the product
and solution-contact surfaces from contamination at all times.
39
ITEM 13r. MILKING - FLANKS, UDDERS AND TEATS
Milking shall be done in the milking barn, stable or parlor. The flanks, udders,
bellies and tails of all milking lactating animals shall be free from visible dirt. All
brushing shall be completed prior to milking. The udders and teats of all milking
lactating animals shall be clean and dry 48 before milking. Teats shall be treated
with a sanitizing solution just prior to the time of milking and shall be dry before
milking. Wet hand milking is prohibited.
ITEM 14r. PROTECTION FROM CONTAMINATION
Milking and milkhouse operations, equipment and facilities shall be located and
conducted to prevent any contamination of milk, containers, utensils and
equipment. No milk shall be strained, poured, transferred or stored unless it is
properly protected from contamination. After sanitization, all containers, utensils
and equipment shall be handled in such a manner as to prevent contamination of
any product-contact surface. 49 Vehicles used to transport milk from the dairy
farm to the milk plant, receiving station or transfer station shall be constructed and
operated to protect their contents from sun, freezing and contamination. Such
vehicles shall be kept clean, inside and out, and no substance capable of
contaminating the milk shall be transported with the milk.
ITEM 15r. DRUG AND CHEMICAL CONTROL
Cleaners and sanitizers shall be stored in properly identified, dedicated end-use

containers. Animal drugs and drug administration equipment shall be stored in
such a way that milk, milking equipment, wash vats and hand sinks are not subject
40
to contamination. Animal drugs shall be properly labeled and segregated, lactating
from non-lactating. Unapproved drugs shall not be used.
ITEM 16r. PERSONNEL - HANDWASHING FACILITIES
Adequate handwashing facilities shall be provided, including a lavatory fixture

with hot and cold, or warm running water, soap or detergent and individual
sanitary towels, convenient to the milkhouse, milking barn, stable, parlor and flush
toilet.
ITEM 17r. PERSONNEL - CLEANLINESS
Hands shall be washed clean and dried with an individual sanitary towel
immediately before milking, before performing any milkhouse function and
immediately after the interruption of any of these activities. Milkers and bulk milk
hauler/samplers shall wear clean outer garments while milking or handling milk,
milk containers, utensils, or equipment.
ITEM 18r. RAW MILK COOLING
Raw milk for pasteurization shall be cooled to 10ºC (50ºF) or less within four (4)
hours or less, of the commencement of the first milking, and to 7ºC (45ºF) or less,
within two (2) hours after the completion of milking. Provided, that the blend
temperature after the first milking and subsequent milkings does not exceed 10ºC
(50ºF).
ITEM 19r. INSECT AND RODENT CONTROL
41
Effective measures shall be taken to prevent the contamination of milk, containers,
utensils and equipment by insects and rodents and by chemicals used to control
such vermin. Milkhouses shall be free of insects and rodents. Surroundings shall be
kept neat, clean and free of conditions, which might harbor or be conducive to the
breeding of insects and rodents. Feed shall be stored in such a manner that it will
not attract birds, rodents or insects.
Every iteam has a # Public Health Reason and # Administrative Procedure
SECTION 8. ANIMAL HEALTH
1. All milk for pasteurization shall be from herds in Areas which have a Modified
Accredited Advanced Tuberculosis (TB) status or higher as determined by the
USDA. Provided, that in an Area which fails to maintain such status, any herd shall
have been accredited by said Department as tuberculosis free, or shall have passed
an annual tuberculosis test, or the Area shall have established a tuberculosis testing
protocol for livestock that assures tuberculosis protection and surveillance of the
dairy industry within the Area and that it is approved by FDA, USDA and the
Regulatory Agency
2. All milk for pasteurization shall be from herds under a brucellosis eradication
program, which meets one (1) of the following conditions: a. Located in a Certified
Brucellosis-Free Area as defined by USDA and enrolled in the testing program for
such areas; or b. Meet USDA requirements for an individually certified herd; or c.
Participating in a milk ring testing program at least two (2) times per year at
approximately one hundred eighty (180) day intervals and all herds with positive
milk ring results shall have the entire herd blood tested within thirty (30) days from
the date of the laboratory ring tests; or d. Have an individual blood agglutination
test annually with an allowable maximum grace period not exceeding two (2)
months.
3. Goat, sheep, water buffalo, or any other hooved mammal milk for
pasteurization, ultra- pasteurization or aseptic processing, defined under this
Ordinance, shall be from a herd or flock that: a. Has passed an annual whole herd
42
or flock brucellosis test as recommended by the State Veterinarian or USDA Area
Veterinarian in Charge (AVIC); or b. Has passed an initial whole herd brucellosis
test, followed only by testing replacement animals or any animals entering the
milking group or sold as dairy animals; or c. Has passed an annual random blood-
testing program sufficient to provide a confidence level of 99% with a P value of
0.05. Any herd or flock with one (1) or more confirmed positive animals shall go
to 100% testing until the whole herd tests show no positive animals are found; or d.
Has passed a USDA approved bulk milk test, at USDA recommended frequency,
with an implementation date based on the availability of the test; or e. Is
determined to be free of brucellosis as provided by the development and
implementation of a State administered brucellosis-free herd certification program
involving a documented surveillance program, which includes records supporting
the tests required in this Section, and an official annual written certification from
the State Veterinarian documenting their brucellosis-free status. The surveillance
program shall be documented and the official annual written State brucellosis-free
certification shall be retained on file with the State Regulatory Agency. This
official annual written State brucellosis-free certification shall include a current list
of Grade “A” non-cattle dairy herds and/or flocks (goats, sheep, water buffalo,
etc.) that are covered within the documented surveillance program and contained
within the official annual written State brucellosis-free certification.
SECTION 9. MILK AND MILK PRODUCTS WHICH MAY BE SOLD
From and after twelve (12) months from the date on which this Ordinance is
adopted, only Grade “A” pasteurized, ultra-pasteurized, or aseptically processed
milk and milk products shall be sold to the final consumer, to restaurants, soda
fountains, grocery stores or similar establishments. Provided, only Grade "A" milk
and milk products shall be sold to milk plants for use in the commercial
preparation of Grade "A' milk and milk products. Provided further, that in an
emergency, the sale of pasteurized milk and milk products, which have not been
graded, or the grade of which is unknown, may be authorized by the Regulatory
Agency, in which case, such milk and milk products shall be labeled "ungraded
43
SECTION 10. TRANSFERRING; DELIVERY CONTAINERS; AND COOLING
Except as permitted in this Section, no milk producer, bulk milk hauler/sampler or

distributor shall transfer milk or milk products from one (1) container or milk tank
truck to another on the street, in any vehicle, store or in any place except a milk
plant, receiving station, transfer station or milkhouse especially used for that
purpose. The dipping or ladling of milk or fluid milk products is prohibited. It shall
be unlawful to sell or offer for sale any pasteurized milk or milk products that have
not been maintained at the temperature set forth in Section 7 of this Ordinance. If
containers of pasteurized milk or milk products are stored in ice, the storage
container shall be properly drained.
SECTION 11. MILK AND MILK PRODUCTS FROM POINTS BEYOND THE
LIMITS OF ROUTINE INSPECTION
Milk and milk products, from points beyond the limits of routine inspection of the
it or its jurisdiction, shall be sold in…, 1 or its jurisdiction provided they are
produced and pasteurized, ultra-pasteurized, aseptically processed, concentrated
(condensed) or dried under regulations which are substantially equivalent to this
Ordinance and have been awarded acceptable Milk Sanitation Compliance and
Enforcement Ratings or have been awarded a satisfactory HACCP listing, under
the NCIMS HACCP Program as specified in Appendix K. of this Ordinance, or are
from a country that PHS/FDA has determined, after conferring with NCIMS, to
have in place a public health regulatory program and government oversight of that
program that have an equivalent effect on the safety of regulated milk and/or milk
products.
SECTION 12. PLANS FOR CONSTRUCTION AND RECONSTRUCTION
Properly prepared plans for all milkhouses, milking barns, stables and parlors, milk
tank truck cleaning facilities, milk plants, receiving stations and transfer stations
regulated under this Ordinance, which are hereafter constructed, reconstructed or
extensively altered shall be submitted to the Regulatory Agency for written
approval before work is begun.
44
SECTION 13. PERSONNEL HEALTH
No persons affected with any disease capable of being transmitted to others

through the contamination of food shall work at a milk plant in any capacity which
brings them into direct contact with pasteurized milk or milk products or which
brings them into direct contact with associated pasteurized or aseptically processed
milk or milk product-contact surfaces. In the case of milk plants, receiving stations,
or transfer stations that have HACCP Systems, which are regulated under the
NCIMS HACCP Program, the HACCP System shall address the public health
concerns described in this Section in a manner that provides protection equivalent
to the requirements in this Section.
SECTION 14. PROCEDURE WHEN INFECTION OR HIGH RISK OF

INFECTION IS DISCOVERED
When a person who may have handled pasteurized or aseptically processed milk or
milk products or pasteurized or aseptically processed milk or milk product-contact
surfaces meets one (1) or more of the conditions specified in the
ADMINISTRATIVE PROCEDURES of Section 13, the Milk Regulatory Agency
is authorized to require any or all of the measures.
SECTION 15. ENFORCEMENT
This Ordinance shall be enforced by the Regulatory Agency in accordance with

the Grade “A” PMO, with ADMINISTRATIVE PROCEDURES, current edition.
A certified copy16 of which shall be on file at the appropriate Regulatory Agency's
office. Where the mandatory compliance with provisions of the Appendixes is
specified, such provisions shall be deemed a requirement of this Ordinance.
45
SECTION 16. PENALTY
Any person who shall violate any of the provisions of this Ordinance shall be
guilty of a misdemeanor and upon conviction thereof shall be punished by a fine of
not more than $ ... and/or such persons may be enjoined from continuing such
violation(s). Each day upon which such a violation(s) occurs shall constitute a
separate violation.
SECTION 17. REPEAL AND DATE OF EFFECT
All ordinances and parts of ordinances in conflict with this Ordinance shall be
repealed twelve (12) months after the adoption of this Ordinance, at which time
this Ordinance shall be in full force and effect, as provided by law.
SECTION 18. SEPARABILITY CLAUSE
Should any Section, paragraph, sentence, clause or phrase of this Ordinance be

declared unconstitutional or invalid for any reason, the remainder of this
Ordinance shall not be affected thereby.
46
FROM FARM TO REFRIGERATOR
Ensuring milk’s quality and safety requires proper attention to conditions at every
step in the process, from the farm to the consumer.
On the farm
To produce an abundant, safe supply of high quality milk, dairy cows must be
healthy . Dairy farmers make sure each animal receives safe, comfortable housing
by providing specialized bedding and personal resting spaces. Dairy cows are fed
high-quality diets containing protein, vitamins, and minerals several times a day.
Also, dairy cows are vaccinated to ensure good herd health and prevent disease.
Dairy farmers meet regularly with veterinarians and animal nutritionists to discuss
overall health management and disease prevention. In addition, farmers milk their
cows by milking equipment up to three times each day, which reduces stress on the
udder. After milking, milk is cooled within two hours to at least 45° F and
maintained at no higher than this temperature until processing at the dairy plant.
Milk goes directly from the udder to an insulated bulk tank from where it is
transported to the processing plant. Government officials regularly inspect dairy
farms to assure compliance with strict sanitation regulations and monitor
transportation practices from the farm to the processing plant.
At the dairy processing plant.
Prior to unloading raw milk at the dairy plant, dairy cooperatives and processors
test all incoming milk for a variety of safety and quality parameters. If safety
standards are not met, the tanker load of milk is discarded and the farm identified
as the source of this milk must bear the cost of the entire tank load of milk. State
and regulatory agencies monitor the dairy processor’s surveillance activities by
making unannounced on-site inspections to collect milk samples and review
47
industry reports . Recent data indicate that less than one tanker of milk in1000
tested did not meet safety standards . This tank load of milk was rejected and
disposed of in a manner removing it from the human andbanimal food chain. Raw
milk is pasteurized or heated in properly designed and operated equipment
according to specific time and temperature requirements to ensure milk safety . To
extend their shelf life, some dairy products are ultrapasteurized, or are heated at
ultrahigh temperatures and packaged in aseptic containers . Pasteurized milk and
milk products are routinely tested for proper pasteurization and other indices of
product safety and quality. Pasteurization is required by law for all Grade A fluid
milk and milk products moved in interstate commerce for retail sale . The FDA
currently requires pasteurization for all fresh or soft-ripened cheeses, but allows
use of raw milk for hard cheeses such as Cheddar that are aged for at least 60 days.
Regulatory agencies recognize this length of aging of cheese to be as effective as
pasteurization for protecting cheese’s safety. Over the past century, pasteurization
has proven to be consistently effective in ensuring the safety of milk and other
dairy products. After pasteurization, the product is cooled quickly and held at 38 to
40° F until packaged and sold. Packaging operations are inspected and monitored,
and packaged dairy products are subject to random testing for safety and quality.
To prevent post-pasteurization contamination, dairy processors rely on refrigerated
storage and safe processing and handling procedures. Dairy industry and
government officials regularly inspect dairy processing plants to assure compliance
with strict sanitation requirements. Also, the dairy industry is adopting HACCP as
an additional tool to ensure the safety of dairy products .
At retail outlets and consumer handling.
Dairy case temperatures are carefully monitored at retail outlets such as grocery
stores, and products are testedto confirm safety and quality. Likewise, public
health officials regularly inspect foodservice facilities to ensure that strict
government sanitation, food storage, and food handling requirements are being
followed and that the dairy products offered are safe. Consumers can help maintain
the quality of milk by taking the following steps:
48
• They examine containers for leaks and other damage when purchasing dairy
products.
• They check the “sell-by” or “use by” dates on product containers. The “sell
by” date refers to how long the grocery store can keep the product for sale in
the dairy case. When properly cared for, milk generally stays fresh for 2 to 3
days after this date. The “use by” date indicates how long the product
maintains its quality at home.
• They pick up milk and other perishable dairy foods immediately prior to
checking out of the store, especially in hot weather.
• They take dairy products home from the store immediately after purchasing
and store at a refrigerated temperature of 40° F or below (without freezing).
49
US Dairy Research
Dairy Research Institute
Dairy Research Institute is a 501(c)(3) non-profit organization affiliated with the

Innovation Center for U.S. Dairy® and was created to strengthen the dairy
industry’s access to and investment in the technical research required to drive
innovation and demand for dairy products and ingredients, globally. The Institute
works with and through industry, academic, government and commercial partners
to drive pre-competitive research in nutrition, products and sustainability on behalf
of the Innovation Center and the National Dairy Council®. It is funded by the
dairy checkoff program and other sponsors.
Mission :
To increase demand for dairy products and ingredients globally, by working with
and through industry, academic, government and commercial partners to drive pre-
competitive, technical research in nutrition, products and sustainability.
Vision :
The Dairy Research Institute will be the catalyst for an expanded research
investment that drives accelerated innovation and global demand for dairy products
and ingredients. It will be a world leader in the discovery, interpretation and
dissemination of research that contributes to the health and well-being of
consumers, our communities, the planet, and the industry.
CALIFORNIA DAIRY FOODS RESEARCH CENTER
50
The California Dairy Foods Research Center is a comprehensive effort to bring the
full capabilities of the Dairy Products Technology Center (DPTC) at California
Polytechnic State University at San Luis Obispo and programs at the University
of California, Davis, to support the dairy industry from farm to table. Working
with the California Dairy Research Foundation (CDRF), whose purpose is to
promote research and development activities that benefit dairy producers and
processors in the consumer marketplace, the scientists, technologists and other
experts at the two universities continue to work with industry to provide innovative
solutions that support the nation’s dairy industry and the global marketplace. The
California Dairy Foods Research Center conducts applied and strategic dairy
research and development in the areas of product technology and utilization,
ingredient technology and utilization, products for health enhancement, food
quality and food safety. Its applications and outreach programs facilitate innovative
uses of dairy foods and ingredients by the food industry. Facilities at DPTC are
state of the art, equipped with advanced and routine analytical equipment, dairy
foods pilot plants and a commercially licensed dairy processing facility. The DPTC
serves as the focal point to draw upon expertise and resources from throughout Cal
Poly and other collaborating institutions in the packaging, engineering, business,
chemistry, microbiology and other disciplines. Adjacent to the DPTC is the
university dairy farm where fresh milk is available for research and development
activities. CDRF supports the Foods for Health Institute (FFHI) at the University
of California, Davis, which explores the concept that the components of milk
represent the product of evolutionary pressure to deliver complete nutrition and
health in the most efficient and effective way possible to growing mammals.
Research from many campus laboratories across the College of Agriculture and
Environmental Sciences, School of Medicine, School of Veterinary
Medicine,College of Liberal Arts and Sciences and many institutes focuses on
describing the health benefits of specific high-value milk components for
commercial application. Commercial application will be facilitated by the Milk
Processing Laboratory, which is part of the Robert Mondavi Institute of Wine and
Food Sciences.
MID WEST DAIRY FOODS RESEARCH CENTER
51
The Midwest Dairy Foods Research Center has resources within the University of
Minnesota (St. Paul), South Dakota State University (Brookings) and Iowa State
University (Ames). The dairy center was formed to conduct research and provide
support needed to increase the viability of the United States dairy industry and
ensure its future competitiveness. The center offers expertise in dairy foods
research for both traditional dairy products and dairy products used as an
ingredient.
NORTHEAST DAIRY FOODS RESEARCH CENTER
The Northeast Dairy Foods Research Center located at Cornell University, Ithaca,
N.Y., was formed to conduct fluid milk and dairy ingredient research, provide
applications and technical support for the improvements in milk powder quality
and help establish the next generation of dairy ingredients. The Northeast Dairy
Foods Research Center also provides new learning opportunities for the industry
with short-course training in dairy food safety and Hazard Analysis and Critical
Control Points (HACCP) and dairy processing with a particular focus on fluid milk
processing, cheese making and artisan dairy production.
SOUTHEAST DAIRY FOODS RESEARCH CENTER
The Southeast Dairy Foods Research Center, with facilities and support at North
Carolina State University (Raleigh) and Mississippi State University (Starkville),
has been operating since 1988 and actively participates in national research
planning and execution on behalf of the dairy industry and other entities. The
center’s researchers work nationally on cutting-edge information and technologies,
educate future professionals for the dairy industries, and help food processors
address applications challenges and develop new products and processes using
dairy products and ingredients. The center also hosts a Food Rheology Laboratory,
Nutrition Technical Services Laboratory and a Sensory Applications Laboratory,
conducting analytical, qualitative and affective sensory tests and flavor chemistry
analyses tailored to meet specific needs of the foodindustry.
WESTERN DAIRYCENTER
52
The Western Dairy Center’s primary location is Utah State University in Logan,
with additional resources available at other universities in the Intermountain West.
The faculty has extensiveexpertise in dairy processing/production, microbiology,
chemistry and sensory analysis. An integral part of the center is a newly
established Dairy Technology Innovation Laboratory group of researchers
dedicated to providing innovative solutions to challenges and opportunities facing
today’s dairy processing industry.
WISCONSIN CENTER FOR DAIRY RESEARCH
The Wisconsin Center for Dairy Research (CDR) is located within a licensed,
operating dairy plant on the University of Wisconsin-Madison campus and is one
of the premier dairy research centers in the world. Building on Wisconsin’s
tradition as the “Dairy State,” the center explores functional, flavor and physical
properties of cheese/cheese products and other milk components used as
ingredients and as finished products. CDR researches cheese making and dairy
protein processing/separation procedures, use of dairy ingredients in foods, and
technologies for product safety and quality. More than 30 researchers and scientists
are involved in conducting basic and applied dairy research. Collectively, the CDR
staff has over 250 years of food industry experience, which creates a unique mix of
academic and industry perspectives to help address any challenges facing the dairy
industry.The facilities (including a pilot plant) and equipment are extensive,
allowing the center to not only create new products, uses and processes, but also to
meet the unique needs of the food industry. Annually, the CDR provides
specialized training and short courses to over 1,400 industry personnel.
NATIONAL DAIRY COUNCIL
America’s dairy farmers created National Dairy Council® (NDC) nearly 100 years
ago because of to their commitment to nutrition education and research-based
communications. Since 1915, NDC has been dedicated to sharing science-based
53
expertise on the nutrition and health benefits of dairy foods and collaborating with
health and wellness professionals to help improve health and wellness across the
country. This includes addressing hunger and helping ensure every American has
access to nutrient-rich foods.NDC educates health professionals, the media, public
health and other thought leaders about the need for Americans, especially children,
to consume three servings of low-fat and fat-free dairy products each day as
recommended by the 2010 Dietary Guidelines for Americans. NDC also has taken
the lead on children’s health and wellness through school-based programs such as
Fuel Up to Play 60. FUTP 60 is active in more than 73,000 U.S. schools and
encourages children to consume nutrient-rich foods, including dairy, and achieve at
least 60 minutes of physical activity every day.
INNOVATION CENTER FOR U.S. DAIRY
The Innovation Center for U.S. Dairy ® was established by dairy farmers as a way
to unite the entire dairy industry on common goals. Farmers work with processors,
manufacturers and others in a “pre-competitive” environment to address barriers
and opportunities that can improve innovation and sales of dairy products. More
than 1,000 individuals representing 300-plus companies invest an average of
60,000 hours annually working on Innovation Center tasks forces and other
committees. The Innovation Center established six priority areas with a
corresponding task force that focus on: food safety, health and wellness, research
and insights, globalization, sustainability and consumer confidence.
DAIRY RESEARCH INSTITUTE
America’s dairy farmers founded the Dairy Research Institute® (DRI) in 2010 as a
way of working with and through industry partners on research-based projects that
deliver new opportunities in product and ingredient use, sustainability and
nutrition/health positioning that will increase dairy sales.
54
US DAIRY EXPORT COUNCIL
The U.S. Dairy Export Council (USDEC) – established by dairy farmers – unites
all segments of the industry to build global sales of U.S. dairy products. USDEC
programs help more than 100 member organizations (cooperatives, processors and
trading companies) take advantage of positive global trends in dairy demand and
supply. The U.S. is the world’s No. 3 cheese supplier and the industry is positioned
to gain more global market share through USDEC's global relationships and
product-driving programs.
THE INSTITUTE FOR DAIRY INGREDIENT PROCESSING
The Institute for Dairy Ingredient Processing, a component of the new Davis Dairy
Plant at South Dakota State University (SDSU), provides dairy ingredient
manufacturers with an efficient and valuable way to research, develop and test new
dairy-based ingredients and processes. The Institute offers these opportunities by
conducting responsive and comprehensive scale-up trials in a timely fashion with
technical experts available to assist.
55
FOOD SAFETY MODERNIZATION ACT (FSMA)
A fter much anticipation and delay, on January 4, 2013, the Food and Drug
Administration (FDA) released two proposed regulations under the Food Safety
Modernization Act (FSMA) that will have a significant impact on food growers
and producers:
1) Current Good Manufacturing Practice (CGMP) and Hazard Analysis and Risk-
Based Preventive Controls for Human Food; and
2) Standards for the Growing, Harvesting, Packing and Holding of Produce for
Human Consumption. The new rules are part of FDA’s overarching efforts to shift
food safety focus from reactive to preventive. FDA met with farmers, industry,
consumer groups, the international community, and other key stakeholders to
develop new regulations that are practical and not “one-size-fits all.”
CGMP & Hazard Analysis & Risk-Based Preventive Controls
FDA’s proposals would add a new set of regulations implementing the Hazard
Analysis and Risk-Based Preventive Controls provision of the FSMA. The new
rules focus on preventing problems that can cause foodborne illness through two
changes: Revisions to the existing CGMP and the addition of preventive controls.
Revisions to the CGMPs.
The proposed rule would update or delete certain requirements in the existing
CGMPs and generally “modernize” the language of the CGMPs. It would clarify
that existing CGMP provisions requiring protection against contamination of food
56
also require protection against cross-contact of food by allergens. Provisions
directed to preventing contamination of food and food contact substances would
also include preventing contamination of food packaging materials. Certain other
CGMP provisions would be deleted, including provisions recommending
temperatures for maintaining refrigerated, frozen, or hot foods. In addition, FDA is
requesting comment on whether it should mandate training for food production
facility employees and supervisors.
Preventive Controls.
The proposed rule would require facilities of a certain size to develop formal,
written food safety plans to prevent and correct food safety issues. Specifically, a
facility would be required to evaluate “known or reasonably foreseeable” hazards;
identify and implement preventive controls to address these hazards; monitor
performance of the preventive controls; establish corrective action procedures
when needed; and verify that the preventive controls are adequate to control the
hazards identified. The preventive controls would include, as appropriate, process
controls, allergen controls, sanitation controls, and a written recall plan. In all
respects, FDA intends each facility’s food safety plan to be tailored to fit the
facility and the risks associated with the facility’s food.
Food facilities are also required to document actions taken under the food safety
plan, and those documents must be made promptly available to the FDA upon oral
or written request (such as during an inspection), and to reanalyze the plan at least
every three years. In addition, food facilities are required to appoint a “qualified
individual” to prepare and oversee the food safety plan. The proposed preventive
controls align with Hazard Analysis and Critical Control Points (HACCP) systems,
but the new rule differs in that preventive controls may be required at points other
than at critical control points and critical limits would not be required for all
preventive controls.
The tentative proposed rule does not include requirements that companies engage
in either environmental monitoring or finished product testing. However, FDA
continues to seek comments on these provisions, and FDA recently indicated such
provisions would be in the final rule.
57
The tentative proposed rule does not include requirements that companies engage
in either environmental monitoring or finished product testing.
In general, with some exceptions, the preventive control provisions would apply to
facilities that manufacture, process, pack, or hold human food and are required to
register with the FDA under Section 415 of the Federal Food, Drug and Cosmetic
Act. Activities within the definition of “farm” would not be subject to the proposed
preventive controls. The proposed rules provide exemptions for certain facilities
and for certain activities. For example, very small facilities or activities subject to
and in compliance with existing HACCP regulations for seafood and juice are
exempt from the requirements for preventive controls. In addition, the FDA is
proposing modified preventive control requirements in certain circumstances, such
as modified requirements for warehouses solely engaged in the storage of
packaged food that is not exposed to the environment. Modified requirements
would also apply to “qualified facilities” (a very small business or one with three-
year average annual sales of less than $500,000, with more than half of sales going
directly to consumers or to restaurants/retail food establishments in the same state
or within 275 miles).
Recognizing that smaller businesses may need more time to comply with the
requirements, compliance dates would be phased in based on business size. “Very
small businesses” that are not exempt would have three years to comply after
publication of the final rule, “small businesses” would have two years to comply,
and all other businesses would have one year to comply after publication of the
final rule. To help the industry, particularly small and mid-sized businesses,
comply with the new requirements, the FDA helped establish a Food Safety
Preventive Controls Alliance to develop a core training curriculum and to
disseminate information on hazards and controls.
Standards for the Growing, Harvesting, Packing and Holding of Produce
FDA’s second set of proposed rules would establish minimum safety standards for
the production and harvesting of fruits and vegetables on farms. The FDA’s
proposal builds upon prior produce safety activities by the FDA and the produce
industry to establish standards and best practices, such as the Leafy Greens
Marketing Agreements in California and Arizona and the Model Code for Produce
58
Safety. In developing the rules, FDA considered both the commodity and the
practices associated with growing, harvesting, packing and holding the produce as
well as how produce will be used and consumed after it leaves the farm. The
resulting rules are designed to allow growers flexibility in their approach to on-
farm food safety, with the ability to implement food safety practices appropriate to
the scale of production and type of agricultural practices used.
The rules focus on agricultural practices and propose new standards in working,
training, and health and hygiene; agricultural water; biological soil amendments;
animals in growing areas; equipment, tools, and buildings; and specific standards
for sprouts. They cover most fruits and vegetables while they are in their raw or
natural state, including herbs and tree nuts, but exempt certain categories that
create less risk. They do not apply to 1) produce rarely consumed raw, such as
artichokes, asparagus, or potatoes; 2) produce for personal or on-farm
consumption; 3) produce that is not a Raw Agricultural Commodity; and 4)
produce intended for commercial processing with a “kill step” that will adequately
reduce microorganisms of public health concern. Unlike preventive controls, the
new produce safety rules will require minimal recordkeeping. Growers would be
required to document that certain of the standards are being met, but the rule would
not require duplication of records already kept for other purposes.
The proposed rules provide that farms may establish alternatives to certain
requirements related to water and biological soil amendments if the alternative is
scientifically established to provide the same amount of protection as the
requirement in the proposed rule without increasing food safety risks. In addition,
states or foreign countries may request a variance from some or all of the rules if
required by local growing conditions, provided the same level of public health is
assured.
Certain farms would be subject to modified requirements. For example, farms and
farm “mixed-type facilities” with average annual sales under $25,000 would not be
covered under the new rules. These farms, however, will continue to be covered
under the adulteration provisions and other applicable provisions of the Federal
Food, Drug and Cosmetic Act. Farm mixed-type facilities (farms that are also
engaged in activities outside the definition of “farm” that require food facility
59
registration), may be subject to both the proposed produce safety rules and the
preventive controls rules, such as an establishment that both grows and processes
fresh-cut produce.
Similar to the proposed preventive controls, FDA proposes staggered compliance

dates depending on the size of the farm. “Very small farms” would have four years
from the effective date to comply, “small farms” would have three years to
comply, and other covered farms would have two years to comply. In all cases, the
time period for compliance would be extended for some water requirements.
Timeline for Implementation and Compliance
The effective date for both proposed rules is 60 days after the final rules are
published in the Federal Registry. FDA continues to seek comments on the
proposed rules through May 16, 2013. According to FDA, it will be at least a year
before the final rules are published. Until then, food growers, manufacturers and
distributors will have time to develop plans, policies, and procedures to conform to
the new rules. FDA recognizes that partnership with the food industry is essential
to the success of the proposed rules and will continue to provide technical
assistance and outreach through public meetings, presentations, listening sessions,
and guidance documents.
60
Conclusion
The most important requirement for a high quality of dairy product is that the
product must be safe, that is, free of pathogenic bacteria and antibiotics, be
nutritious and have a good flavor. To obtain the highest quality of dairy products, it
is critical to start with the highest quality of raw milk possible. The production raw
milk on the farm and the manufacturing of milk products, such as fluid milk,
powdered milk, cheese, ice cream and yogurt, in the processing facilities are
subject to the Pasteurized Milk Ordinance (PMO) whis is followed by US dairy. In
addition to the PMO, all milk (raw milk to finished products) undergoes
inspection, sampling, laboratory testing, and conforming to quality standards to
ensure it is pure and wholesome for human consumption.
On dairy farms, a Standard Operating Procedure (SOP) of dairy management,

personal hygiene, milking procedure, and milk storage is done in place. Lactating
animal are also healthy. Staff that milk carry out good sanitation practices at all
times. A routine procedure from pre-dipping to post-dipping teats are performed at
each milking. And milk is cooled in a storage tank to 45°F or lower within two
hours. Prior to processing, all raw milk is subjected to testing for chemical
composition, antibiotic residues, bacterial quality and somatic cell count through
hard monitoring of federal government. Almost all milk products undergo
pasteurization by law, with the exception of aged cheeses. To complete a sound
quality assurance program, good post-pasteurization practices is carried out from
packaging, storage, product delivery and handling in the store.
61
Although they have a good commend and monitoring in dairy, sometime they have
to recall dairy products for unexpected fault.
REFERENCES
American Society of Agricultural Engineers. 1994. Dairy Systems for the 21st
Century. Proceedings of the 3rd International Dairy Housing Conference. St.
Joseph, MI
American Dairy Science Association. 1992. Large Dairy Herd Management.

Management Services, ADSA, Champaign, IL
Business Wire. (2011). Research and Markets: The US Milk and Dairy Products
Market Outlook to 2016‐ Introduction. Retrieved 30 July 2011,
http://www.businesswire.com/news/home/20110531006633/en/Research‐Ma
rkets‐Milk‐Dairy‐Products‐Market‐Outlook
Daniel A. et. al., United States AgriculturalSystems: An Overview of U.S. Dairy

Policy, Published in Encyclopedia of dairy science, copyright 2002
Innovation Centre for US Dairy, , October 2009 , The Impact of Globalization on

the U.S. Dairy Industry: Threats, Opportunities, and Implications
Richard Stillman, Don Blayney, James Miller and Terry Crawford,THE U.S.
DAIRY INDUSTRY, Pp: 53-85
Marija Klopcic, Abele Kuipers, Jean-François Hocquette, Consumer attitudes to

foodvquality products, Wageningen Academic Publisher
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Steve Zeng, Quality Assurance from Milking to Processing, E (Kika) de la Garza
American Institute for Goat Research Langston University ,Langston, OK
73050
Midwest Plan Service. MWPS-7. 2000. Dairy Freestall Housing and Equipment
7th Ed. Iowa State University, Ames
Schmidt, G. H., L. D. VanVleck, and M. F. Hutjens. 1988. Principles of Dairy

Science, 2nd ED. Prentice-Hall Inc. Englewood Cliffs, NJ
http://www.adsa.org/ (American Dairy Science Association )
http://www.nmpf.org/ ( National Milk Producer Federation)
http://www.usdairy.com (Innovation Center for U.S. Dairy)
http://www.usdec.org ( US Dairy Export Council )
http://www.dairyinfo.com (Dairy Management Inc.)
http://www.dairyfarmingtoday.org/ (Dairy Farming Today)
http://www.bclaws.ca/EPLibraries/bclaws_new/document/ID/freeside/info
http://www.foodsafety.gov/
63

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A Report

THE RESEARCH OF U.S. MILK AND DAIRY-RELATED LAWS,

Md Ramim Tanver Rahman (坦弗 坦弗)

If sometimes problem is found, US government’s food product recalling system is

1.5 Milking parlors 14

1.7 Common manure handling systems 18

LAws, Regulations, Standards 22

From farm to refrigerator 47

Food Safety Modernization Act (FSMA) 56

1.1 Dairy Products

Fluid Milk ,Cheese

[Source: USDA - Arc]

1.3 Grazing versus Intensive Dairy Production Systems

Fig. Open field

1.4 Feeding and Feed Storage

Fig. Mixer Machine

Fig. Set Up Parlor

• Hand Milking (Amish)

Walk-through or step-up parlors are often installed or retrofitted into existing

Fig. Herringbone Parlor

Fig. Rotary parlors

1.7 Common Manure Handling Systems

Recently, there has been much interest expressed in developing technology to

Fig. Flash System Fig. Storage Container

.FigEffluent drips down for collection Fig. Bio Gass plan

The methods of determining Grade A milk quality are well-established and

• The bacterial estimate classification shall be "acceptable".

Milk not meeting these standards shall be designated as undergrade. Undergrade

The Pasteurized Milk Ordinance (PMO) , Good Manufacturing Practices, and

SECTION 2. ADULTERATED OR MISBRANDED MILK OR MILK

1. The identity of the milk plant where pasteurized, ultra-pasteurized, aseptically

5. The word "reconstituted" or "recombined" if the product is made by

2. Permit identification of the hauler, if not an employee of the shipper;

3. Point of origin of shipment;

4. Milk tank truck identification number;

7. Temperature of product when loaded;

9. Name of supervising Regulatory Agency at the point of origin of shipment;

12. Grade of product.

-Labeling of emergency supplies

SECTION 5. INSPECTION OF DAIRY FARMS AND MILK PLANTS

- Enforcement procedures - aseptic processing milk plants

- Certified industry inspection

- Designation of Individuals to Be Certified

- Decording of Qualification Data

- Criteria for Certification: In order to be certified, an industry inspector shall

- Reports and Records

SECTION 6. THE EXAMINATION OF MILK AND MILK PRODUCTS

It shall be the responsibility of the bulk milk hauler/sampler to collect a

It shall be the responsibility of the industry plant sampler to collect a representative

All pasteurized (including Aseptically Processed and Ultra-Pasteurized) milk and

The determination of a problem is to be based upon:

1. Sample survey results;

3. Animal drug disappearance and sales data;

4. State feed back; and

5. Other relevant information.

SECTION 7. STANDARDS FOR GRADE "A" MILK AND MILK PRODUCTS

Table 1. Chemical, Physical, Bacteriological, and Temperature Standards

** Not applicable to acidified or cultured products, eggnog and flavored (non-

**** Not applicable to bulk shipped heat-treated milk products.

Md Ramim Tanver Rahman (坦弗坦弗)