Michigan Laws 288.610 – Administration of act; rules; incorporation by reference
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Terms Used In Michigan Laws 288.610
- Cheese: means natural cheeses, processed cheeses, blended cheeses, cheese foods, cheese spreads, nonstandard cheese products, and related foods described in 21 C. See Michigan Laws 288.571
- Department: means the Michigan department of agriculture. See Michigan Laws 288.572
- Labeling: means all labels and other written, printed, or graphic matter upon an article or any of its containers or wrappers or accompanying the article. See Michigan Laws 288.573
- Milk: means the lacteal secretion, practically free from colostrum, obtained by the complete milking of 1 or more healthy cows, goats, sheep, or other dairy animals. See Michigan Laws 288.574
- milk product: means products that include, but are not limited to, evaporated milk, condensed skim milk, condensed milk, condensed buttermilk, condensed milk solids, concentrate milk, nonfat dry milk, dry milk, dry cream, dry whey, dry buttermilk, butter, buttermilk, cheese, cheese products, ice cream, sherbet, frozen desserts, dairy confections, or novelties, related dairy products with butter fat or milk solids substitutions, filtered milk components, infant formula manufactured with dairy ingredients, whey, whey cream, and other products for human consumption not regulated under the grade A milk law of 2001 or as determined appropriate by the director. See Michigan Laws 288.572
- Sanitary standards: means the dairy equipment construction standards or accepted dairy system operating practices formulated by 1 of the following:
(i) 3-A sanitary standards committees representing the international association for food protection, the United States public health service, the United States department of agriculture, and the dairy industry committee. See Michigan Laws 288.577Sanitizing: means the application of any effective method or sanitizing agent in compliance with the federal act to a clean surface for the destruction of pathogens and other organisms as far as is practicable. See Michigan Laws 288.577 Scheduled process: means the aseptic process selected by the processor as adequate under the conditions of manufacture for a given product to be free of viable microorganisms having a public health significance as well as microorganisms of nonhealth significance capable of reproducing in the food under normal nonrefrigerated conditions. See Michigan Laws 288.577 Standard methods: means the sixteenth edition of "Standard Methods for the Examination of Dairy Products" published by the American public health association, dated 1992, incorporated by reference. See Michigan Laws 288.577 Sterilized or aseptic milk and dairy products: means products hermetically sealed in a container and thermally processed or otherwise processed so as to render the product free of microorganisms capable of reproducing in the product under normal nonrefrigeration conditions of storage and distribution and free of viable microorganisms including spores of public health significance. See Michigan Laws 288.577 United States: shall be construed to include the district and territories. See Michigan Laws 8.3o
(1) The department shall administer this act and may promulgate rules for its implementation and enforcement, or adopt revisions of standards adopted by reference in this act under the administrative procedures act of 1969, 1969 PA 306, MCL 24.201 to 24.328.
(2) The following standards are incorporated by reference:
(a) The sanitary standards of 7 C.F.R. part 58 and the sanitary standards of the 3-A sanitary standards committees, published by the International Association for Food Protection, as referenced in 7 C.F.R. part 58.
(b) Standards for dairy equipment construction formulated by the United States Department of Agriculture, dated 2001, entitled USDA Guidelines for the Sanitary Design and Fabrication of Dairy Processing Equipment, and the United States Food and Drug Administration, dated 2000, entitled Milk and Milk Product Equipment, A Guide for Evaluating Construction.
(c) The standards for sanitizing solutions complying with the federal food, drug, and cosmetic act, 21 USC 301 to 399h, and listed in 21 C.F.R. § 178.1010.
(d) The scheduled process standards for achieving commercial sterility and standards for sterilized or aseptic milk and dairy products processing contained in 21 C.F.R. part 113.
(e) The standard methods for the examination of dairy products referenced in 7 C.F.R. part 58 and published by the American Public Health Association, sixteenth edition, dated 1992.
(h) Current Good Manufacturing Practices, Hazard Analysis, and Risk-Based Preventive Controls, 21 C.F.R. part 117.