Regulation .15 Milk Facility Construction and Plan Submission.
Regulation .15 Milk Facility Construction and Plan Submission.LinkCopy Citation
Under the standards set forth in the Grade “A” Pasteurized Milk Ordinance, for construction, reconstruction, or extensive alteration of a milk facility, a person shall submit to the Department:
A.
Plans and specifications before:
(1)
Constructing, reconstructing, or extensively altering a milk facility;
(2)
Converting or remodeling an existing building or structure for use as a milk facility;
(3)
Adding, replacing, relocating, or modifying a milk facility process; or
(4)
Adding, modifying, or replacing a clean-in-place (CIP) or other washing system or any part of a clean-in-place or other washing system;
B.
Plans and drawings bearing the name of a professional engineer or a representative of the company performing the work.
C.
Contact information for the facility, including:
(1)
The full name, title, and telephone number of each applicant;
(2)
The name of the plant;
(3)
The mailing address;
(4)
The location; and
(5)
Directions to the site;
D.
A narrative describing the scope and purpose of the project, including a projected time line from start to completion;
E.
An estimate of finished product output per day;
F.
Sample product labels for each product;
G.
A list of:
(1)
All products to be produced;
(2)
Raw cream and skim, condensed, or any other milk or milk products to be sold; and
(3)
Single service container sources;
H.
A scale drawing showing the layout and arrangement of areas within and around the milk facility, including areas for:
(1)
Processing;
(2)
Chemical storage;
(3)
Dry storage;
(4)
Ingredient and product storage;
(5)
Receiving;
(6)
Load out;
(7)
Laboratories;
(8)
Offices;
(9)
Restroom facilities;
(10)
Lockers or a facility for the storage of personal items; and
(11)
Employees to eat and drink beverages;
I.
A scale drawing showing the location of all equipment, including:
(1)
Pasteurizers and sterile systems;
(2)
Milk processing equipment;
(3)
Fillers;
(4)
Raw and pasteurized tanks and silos;
(5)
Clean-in-place (CIP) systems;
(6)
Glycol water tanks;
(7)
Recirculating cooling water tanks;
(8)
Boilers;
(9)
Boiler makeup tanks;
(10)
Culinary steam systems; and
(11)
Blow mold systems;
J.
A scale drawing showing the location of plumbing and plumbing fixtures, including:
(1)
Water lines;
(2)
Sewer lines;
(3)
Hand sinks;
(4)
Toilets;
(5)
Utility sinks;
(6)
Utensil washing sinks;
(7)
Floor drains;
(8)
Floor sinks;
(9)
Hose stations; and
(10)
All back flow prevention devices;
K.
A legend for each drawing;
L.
Specifications for:
(1)
Ventilation including, but not limited to, the type and location of:
(a)
An air filter;
(b)
An air pump; and
(c)
A compressor;
(2)
Construction materials for the building and interior finishes; and
(3)
Pasteurizer plate coolers, if separate from the pasteurization system;
M.
A list and description of all boiler, glycol, and recirculating water additives and water treatment;
N.
A description of the:
(1)
Type of disposal for wastewater and sewage;
(2)
Source and system for the facility’s potable water supply;
(3)
Lighting fixtures and placement; and
(4)
Recirculating cooling system;
O.
Specification sheets, including manufacturer and model number of all milk facility equipment;
P.
A document that lists the flow for all products through the plant, grouped in categories, identifying each functional piece of equipment and each process used in processing and packaging, including:
(1)
Reclamation systems;
(2)
Standardization procedures or formulation procedures, or both;
(3)
Vitamin addition protocol; and
(4)
Draining of product lines;
Q.
Plans, specifications, drawings, and flow diagrams for each high temperature short time (HTST) and higher heat short time (HHST) system, showing each functional component;
R.
Clean-in-place (CIP) flow diagrams from the makeup tanks through all equipment;
S.
Information and drawings on how separation from product lines will be accomplished, if applicable;
T.
Written step-by-step standard operating procedures for:
(1)
Receiving, processing, storing, and packaging of each project;
(2)
Drug residue testing;
(3)
Cleaning and sanitization for all equipment;
(4)
Cleaning and sanitization for the facility;
(5)
Product trace back, inclusive of production or make sheet; and
(6)
Product recall;
U.
A pest control program; and
V.
Employee training and personal hygiene practices.