32.9.412 STEAM FACILITIES
(1) Steam must be supplied in sufficient volume
and pressure for satisfactory operation of each applicable piece of equipment.
Culinary steam used in direct contact with milk or dairy products must be free
from harmful substances or extraneous material and only non-toxic boiler
compounds may be used, or a secondary steam generator be used in which soft
water is converted to steam and no boiler compounds are used. Steam traps,
strainers and condensate traps must be used wherever applicable to insure a
satisfactory and safe steam supply. Culinary steam shall comply with the
recommended practices for "Producing Culinary Steam for Processing Milk
and Milk Products" as published by the national association of dairy
equipment manufacturers, Washington, D.C., April, 1963, or latest revision
History: Secs. 81-2-102, 81-22-102 MCA; IMP, Secs. 81-2-102, 81-22-102 MCA; Eff. 12/31/72.