Michigan Laws 288.713 – Dry milk product repackaging operator; duties
Current as of: 2023 | Check for updates
|
Other versions
(1) A person conducting a dry milk product repackaging operation shall do all of the following:
(a) Ensure that repackaging occurs in a sanitary manner and take all precautions to prevent contamination and minimize dust.
Terms Used In Michigan Laws 288.713
- Department: means the Michigan department of agriculture. See Michigan Laws 288.572
- Dry milk product: means a product resulting from the drying of milk or a dairy product. See Michigan Laws 288.572
- 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
- Person: means an individual, partnership, company, limited liability company, cooperative, association, firm, trustee, educational institution, state or local government unit, or corporation. See Michigan Laws 288.576
(b) Ensure that all exterior surfaces of each individual container are practically free of product before the container is wrapped or packaged in shipping containers.
(c) Keep the floor of each packaging site free of dust accumulation, waste, cartons, liners, or other refuse.
(d) Vacuum conveyors, packaging, and carton making equipment throughout each packaging day to prevent the accumulation of dust.
(e) Prohibit bottles or glass material of any kind in the repackaging or hopper room.
(f) Ensure that the inlet openings of all hoppers and bins are of a size approved by the department, screened, and placed at least 6 inches above the floor level.
(g) Clean the packaging site and all packaging equipment as often as necessary to maintain a sanitary operation and thoroughly examine and clean points of equipment where residues of the dry product may accumulate.
(h) Thoroughly clean windows, doors, walls, light fixtures, and ledges of the packaging site as frequently as necessary to maintain department standards of cleanliness and sanitation.
(i) Identify and dispose of waste dry milk products at the fillers in a manner that ensures that the waste dry milk product is not used for human consumption.
(2) A person packaging a dry milk product shall do all of the following:
(a) Store or arrange the packaged dry milk product in aisles, rows, or sections and lots at least 18 inches from any wall and in an orderly manner that allows easy access for inspection or for cleaning of the site.
(b) Place all bags and small containers of product on pallets elevated approximately 6 inches from the floor.
(c) Keep the storage site clean and dry and all openings to the storage site protected against insects and rodents.
(d) Arrange all supplies on dunnage or pallets in an orderly manner for accessibility and cleaning of the storage site.
(e) Keep supplies enclosed in their original wrapping material until used.
(f) Keep supplies removed from their original containers in an enclosed metal cabinet, bin, or on shelving, and protected from powder and dust or other contamination.
(g) Vacuum the storage site as often as necessary to preserve cleanliness and order.
(h) Take all necessary precautions throughout the entire operation to prevent the adulteration of 1 product with another.