[Code of Federal Regulations]
[Title 7, Volume 3]
[Revised as of January 1, 2004]
From the U.S. Government Printing Office via GPO Access
[CITE: 7CFR58.241]

[Page 135-136]
 
                          TITLE 7--AGRICULTURE
 
 CHAPTER I--AGRICULTURAL MARKETING SERVICE \1\ (STANDARDS, INSPECTIONS, 
       MARKETING PRACTICES), DEPARTMENT OF AGRICULTURE (CONTINUED)
 
PART 58_GRADING AND INSPECTION, GENERAL SPECIFICATIONS FOR APPROVED PLANTS 
AND STANDARDS FOR GRADES OF DAIRY PRODUCTS\1\--Table of Contents

  Subpart B_General Specifications for Dairy Plants Approved for USDA 
                    Inspection and Grading Service\1\
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Sec.  58.241  Packaging, repackaging and storage.

    (a) Containers. Packages or containers used for the packaging of 
nonfat dry milk or other dry milk products shall be any clean, sound 
commercially accepted container or packaging material which will 
satisfactorily protect the contents through the regular channels of 
trade, without significant impairment of quality with respect to flavor, 
wholesomeness or moisture content under the normal conditions of 
handling. In no instance will containers which have previously been used 
for nonfood items, or food items which would be deleterious to the dairy 
product be allowed to be used for the bulk handling of dairy products.
    (b) Filling. Empty containers shall be protected at all times from 
possible contamination and containers which are to be lined shall not be 
prepared more than one hour in advance of filling. Every precaution 
shall be taken during the filling operation to minimize product dust and 
spillage. When necessary a mechanical shaker shall be provided; the 
tapping or pounding of containers should be prohibited. The containers 
shall be closed immediately after filling and the exteriors shall be 
vacuumed or brushed when necessary to render them practically free of 
residual product before being transferred

[[Page 136]]

from the filling room to the palleting or dry storage areas.
    (c) Repackaging. The entire repackaging operation shall be conducted 
in a sanitary manner with all precautions taken to prevent contamination 
and to minimize dust. All exterior surfaces of individual containers 
shall be practically free of product before overwrapping or packing in 
shipping containers. The room shall be kept free of dust accumulation, 
waste, cartons, liners, or other refuse. Conveyors, packaging and carton 
making equipment shall be vacuumed frequently during the operating day 
to prevent the accumulation of dust. No bottles or glass materials of 
any kind shall be permitted in the repackaging or hopper room. The inlet 
openings of all hoppers and bins shall be of minimum size, screened and 
placed well above the floor level. The room and all packaging equipment 
shall be cleaned as often as necessary to maintain a sanitary operation. 
Close attention shall be given to cleaning equipment where residues of 
the dry product may accumulate. A thorough clean-up including windows, 
doors, walls, light fixtures and ledges, should be performed as 
frequently as is necessary to maintain a high standard of cleanliness 
and sanitation. All waste dry dairy products including dribble product 
at the fillers, shall be properly identified and disposed of as animal 
feed.
    (d) Storage--(1) Product. The packaged dry milk product shall be 
stored or so arranged in aisles, rows, or sections and lots at least 18 
inches from any wall and in such a manner as to be orderly, easily 
accessible for inspection or for cleaning of the room. All bags and 
small containers of products shall be placed on pallets elevated from 
the floor. Products in small containers may be stored by methods 
preventing direct contact with the floor when the condition of the 
container is satisfactorily maintained. The storage room shall be kept 
clean and dry and all openings protected against entrance of insects and 
rodents.
    (2) Supplies. All supplies shall be placed on dunnage or pallets and 
arranged in an orderly manner for accessibility and cleaning of the 
room. It is preferable that supplies be stored in an area separate from 
that used for storing the dry products. Supplies shall be kept enclosed 
in their original wrapping material until used. After removal of 
supplies from their original containers, they shall be kept in an 
enclosed metal cabinet, bins or on shelving and if not enclosed shall be 
protected from powder, and dust or other contamination. The room should 
be vacuumed as often as necessary and kept clean and orderly.