If a milk products plant breaks any rules in this article, it's considered unsanitary. This means the plant may not be following proper cleanliness practices.

This law prohibits milk products plants from accepting milk or cream, or any products made from them, under certain conditions. These conditions include if the milk or cream is dirty, tainted, unhealthy, or contains impurities. It also cannot be accepted if it is overly fermented, beginning to spoil, or has harmful foreign substances that could worsen the quality of any products made from it.

This law requires that any tools or equipment used with milk need to be cleaned thoroughly and then sterilized every time they're used. They can be heated to over 200 degrees Fahrenheit or treated with an approved chemical process based on specific regulations.

This law states that any cans or containers used for storing or transporting milk or milk products must be completely cleaned, sterilized, and dried after they are emptied, before they are reused.

Unless there are specific exceptions, you can only use containers, utensils, and equipment for handling milk and milk products. They shouldn't be used for anything else.

This law requires that any equipment or container that comes into contact with milk or milk products must have smooth, easily cleanable surfaces without any open seams, cracks, or crevices. Equipment openings must be designed to prevent dirt or water from getting in. Tanks used for storing milk must have an accurate thermometer, and surface coolers should be fitted with devices that prevent condensation and have secure covers.

This section ensures that any recirculated cold water used in cooling devices comes from a safe source and is kept free from contamination. It specifies that any substances used to lower the freezing point in these systems must be non-toxic. Additionally, all bottling and packaging machines must have covers to prevent contaminants from entering the tanks or bowls. For added safety, each filling valve needs a drip deflector, and conveyors transporting sterile containers must be shielded from overhead contamination. Finally, pasteurized milk and dairy products must be transferred between equipment using sanitary piping.

This law requires floors to be made from concrete or another waterproof material approved by the director. These floors must direct water towards specific drainage points and be easy to clean.

This rule mandates that milk product plants must have floor drains that are properly designed to prevent smells. These drains must be connected to a sewer system that carries waste like milk, water, and sewage away from the plant, ensuring it is at least 100 feet away from the facility.

This law states that milk, products made from milk, and any filth must not be allowed to gather, rot, or decompose on floors or walls.

This law states that no animals, other than humans, are allowed inside buildings associated with a milk products plant.

This law states that any building related to a milk products plant must be used solely for activities involving the processing, equipment, and storage of milk and milk products. No other activities or uses are allowed in these buildings.

This law requires that water supplies must be positioned and built in a way that makes them easy to reach, work well, and stay free from contamination. The water’s bacterial quality must meet the standards set by the State Board of Public Health for public drinking water supplies.

This law states that certain things that can produce bad smells, like cesspools, privy vaults, hog yards, slaughterhouses, manure, or rotting materials, should not be placed in a way that they become a nuisance or allow foul odors to reach milk product plants.

This law requires that all entry points in milk product plants must be well-protected to keep out flies and insects, and the doors must close automatically to ensure this protection.

Each room must have enough lighting, with at least one 50-watt bulb for every 100 square feet of floor space, and the light should be spread out reasonably well. Additionally, all rooms should have proper ventilation.

This law requires that walls and ceilings in certain areas need to be durable, easy to clean, and made from water-resistant materials. They should be designed to prevent any water or fluid from getting under or between the walls and floors.

This law requires that workplaces provide employees with a proper toilet, a self-closing door, and facilities like a sink, soap, and clean towels. The toilet must not connect directly to any room where milk or its products are handled, or where containers and supplies are washed, sterilized, and stored.

This law requires that people who work with milk or milk products must keep their bodies and clothing clean and wash regularly.

This law states that anyone working in a milk products plant or those associated with its operations must not have a communicable disease or be in a condition that spreads germs of such diseases. Additionally, the director has the power to require health checks and tests for dairy farm or milk plant workers if there's a reasonable suspicion that they might have a disease that can be transmitted through milk.

This law states that any equipment or devices must be set up and kept in a way that doesn't block thorough cleaning of the walls and floors.

This law requires that rooms where cheese is cut, wrapped, and packaged for consumers must be kept clean and meet health standards. However, other foods that don't impact the taste or quality of the cheese can be handled in these rooms even if they don't follow the same sanitary rules.

This law says that all the rules in this chapter must be followed in any building where products that look like milk are made or processed. However, other food that doesn't change the taste or quality of those products and doesn't meet sanitation standards can still be handled in these buildings.