(1) A person shall operate a dryer at not more than the manufacturer’s recommended capacity for the highest quality dry product and may remodel or redesign a dryer after installation upon department approval. A person shall remove dry products from the drying chamber upon completion of each drying cycle.

  (2) Before packaging and immediately following removal of a dry product from the drying chamber, a person shall cool the dry product to a temperature not exceeding 110°F (43.3°C).

  (3) A person who packages a dry milk product shall ensure that each package or container used for the packaging of a dry milk product is of a clean, sound, commercially accepted material that will protect the packaged contents to the department’s satisfaction. A dry milk product packager shall not package a dry milk product in a container previously used for nonfood items or food deleterious to the dairy product.

  (4) A person who packages dry milk shall ensure all of the following:

  (a) That empty containers are protected at all times from possible contamination.

  (b) That a lined container is not lined more than 1 hour before the container is filled unless it is provided adequate protection from contamination.

  (c) That precaution is taken during the filling operation to adequately minimize product dust and spillage.

  (d) That, when necessary, a mechanical shaker is provided.

  (e) That the tapping or pounding of containers does not occur.

  (f) That a container is closed immediately after filling.

  (g) That a container’s exterior is vacuumed or brushed when necessary to render it practically free of product remnants before that container is removed from the filling site.

  (h) That each dryer, conveyor, sifter, and storage bin is clean and maintained in a sanitary condition.

  (i) That in addition to a commercial pest control service, if any, a person designated by the packager implements a regularly scheduled insect and rodent control program approved by the department.