Sec. 10.15.09.17. Milk Facility Construction and Plan Submission

Pursuant to the standards set forth in the Grade “A” Pasteurized Milk Ordinance, Section 12 for construction, reconstruction, or extensive alteration of a milk facility, a person shall submit to the Department:

A. A plan 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 timeline 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 nonfat, 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 backflow 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. If applicable, information and drawings on how separation from product lines will be accomplished;

T. Written step-by-step standard operating procedures (SOPs and SSOPs) for the following, if not included in §W of this regulation:

(1) Receiving, processing, storing, and packaging of each product;

(2) Drug residue testing;

(3) Cleaning and sanitization for all equipment;

(4) Cleaning and sanitization for the facility; and

(5) Product trace back, inclusive of production/make sheet;

U. A pest control program;

V. Employee training and personal hygiene practices; and

W. A food safety plan that complies with 21 CFR Part 117 and at a minimum includes:

(1) A written hazard analysis;

(2) Written preventive controls that address:

(a) Process preventive controls;

(b) Food allergens;

(c) Sanitation;

(d) Supply-chain controls;

(e) A product recall plan; and

(f) Other hazards identified in the hazard analysis as requiring a preventive control;

(3) Written procedures for monitoring the implementation of the preventive controls as appropriate to the nature of the preventative control and its role in the facility’s food safety system;

(4) Written corrective action procedures as appropriate to the nature of the hazard and the nature of the preventive control; and

(5) Written verification procedures as appropriate to the nature of the preventative control and its role in the facility’s food safety system.