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Subject 40-2-9 ICE CREAM, FROZEN DESSERTS AND RELATED PRODUCTS - SANITATION STANDARDS

Rule 40-2-9-.01 Hardening Room

The hardening room:

(a) shall be kept properly cleaned and defrosted;
(b) shall have stock arranged in an orderly manner so that it moves in proper rotation; and,
(c) shall not be used for storage of extraneous materials or any other food which may contaminate any frozen dessert on such premises.

Rule 40-2-9-.02 Equipment and Other Requirements

(1) Construction. All equipment, pipelines, and fittings shall be free from rough surfaces, broken seams, dead ends and pockets, excessive dents and untinned surfaces; and shall be so constructed and located as to permit the convenient disassembling for cleaning and sanitizing.
(2) Cleaning and Sanitizing: Live steam, boiling water, chlorine sanitizing solutions, or other approved sanitizers of a strength no less than 200 parts per million of chlorine or equivalent shall be used for sanitizing equipment.
(3) Steam and Hot Water: All plants in which frozen desserts or frozen dessert mixes are made shall be equipped with facilities for supplying a sufficient quantity of hot water for cleaning and sanitizing purposes. Steam and water supplies shall meet all the requirements for such as set forth in the Grade A Pasteurized Milk Ordinance.
(4) Frequency of Cleaning and Sanitizing: All equipment and utensils used in making or direct handling of frozen desserts shall be sanitized immediately before and promptly cleaned after each usage except in processes such as heat treatment dispensing freezers or other similar methods acceptable to the Commissioner of Agriculture that maintain microbiological quality.
(5) Pipelines shall be disconnected and valves taken apart after each use and thoroughly cleaned and sanitized, unless they meet requirements as set forth by the Commissioner of Agriculture for Cleaned- in-Place (CIP) Systems.
(6) The use of any utensil, piping, apparatus, or equipment in the preparation, service and sale of frozen desserts, which is badly worn, rusted, corroded, or in such condition that it cannot be rendered clean and sanitary by washing, is prohibited. Such utensils, apparatus or equipment shall be condemned by the Commissioner of Agriculture and when so condemned, shall not thereafter be used for any purpose in the handling or processing of any frozen dessert.

Rule 40-2-9-.03 Packaging

(1) Filling containers and Packages: Ice cream and other frozen desserts shall be kept frozen until dispensed, and the refreezing of such products is hereby prohibited.
(2) Removal from Molds: the removal of frozen desserts from slab tins or other molds shall be done in a sanitary manner.

Rule 40-2-9-.04 Vehicles

All vehicles used in the transportation of frozen desserts or mixes shall be so constructed and operated as to protect such transported products from contamination, and shall be kept and maintained in a clean and sanitary condition.

Rule 40-2-9-.05 Ingredients

Dairy product ingredients Such as fruits and nuts stored for immediate use shall be kept at a temperature not in excess of 40° F., except when packed in hermetically sealed containers or as otherwise provided for in these regulations.

Rule 40-2-9-.06 Pasteurization

(1) The entire mix for frozen desserts containing dairy or egg ingredients, with or without flavor or color shall be pasteurized, as set forth in the 21 Code of Federal Regulations, Section 135.3.
(2) After pasteurization the mix shall be cooled to at least 45°: F, and held at not more than said temperature until frozen except in processes such as heat treatment dispensing freezers or other methods acceptable to the Commissioner of Agriculture that maintain microbiological quality by elevating the temperature of the product, maintaining it at a prescribed time and temperature interval, and then cooling it below 45° F.
(3) Frozen desserts and frozen dessert mixes containing milk and/or egg ingredients shall be packaged only at the plant where final pasteurization is performed. Such bottling and packaging shall be done without undue delay following final pasteurization except where completely pasteurized mixes are transported on approved tankers or other approved methods in a sanitary manner from a licensed pasteurization plant to a licensed Dairy Manufacturing Plant. Each out-of-state tanker entering Georgia shall be required to obtain a Tanker Permit prior to delivery.