(1) The size, style, and type of packaging used for dairy products must be
commercially acceptable containers and packaging materials which will
satisfactorily cover and protect the quality of the contents during storage and
regular channels of trade and under normal conditions of handling. The weights
and shape within each size or style must be as nearly uniform as is practical.
Packaging materials for dairy products must be selected which will provide
sufficiently low permeability to air and vapor to prevent the formation of mold
growth and surface oxidation. In addition, the wrapper should be resistant to
puncturing, tearing, cracking or breaking under normal conditions of handling,
shipping and storage. When special-type packaging is used, the
instructions of the manufacturers must be followed closely as to its
application and methods of closure.
(2) Packaging dairy products or cutting and
repackaging all styles of dairy products must be conducted under rigid sanitary
conditions. The atmosphere of the packaging rooms, the equipment and packaging
material must be practically free from mold and bacterial contamination.
Methods for checking the level of contamination must be as prescribed by the
latest edition of standard methods.
(3) All commercial bulk packages containing
dairy products manufactured under the provisions of this chapter must be
adequately and legibly marked with the name of the product, net weight, name
and address and zip code of processor or manufacturer or other assigned plant
identification, lot number, and any other identification, as may be required.
product must be legibly marked with the name of the product, net weight, name
and address and zip code of packer, manufacturer, or distributor and such other
identification as may be required by the regulatory agency in jurisdiction.