32.9.417 SEPARATORS AND PASTEURIZING EQUIPMENT
product contact surfaces of separators must be free from rust and pits and
insofar as practicable be of stainless steel or other equally non-corrosive
(2) Coil or dome-type batch pasteurizers must be stainless steel lined
and if the coil is not stainless steel or other equally non-corrosive
metal, it must be properly tinned over the entire surface. Sanitary seal
assemblies at the shaft ends of the coil vats must be of the removable type,
except that existing equipment not provided with this type gland will be
acceptable if the packing glands are maintained and operated without adverse
effects. New or replacement units must be provided with removable packing
glands. Dome-type pasteurizer agitators must be stainless steel except
that any non-metallic parts shall meet 3-a sanitary standards for
plastic or rubber and rubber-like materials, as applicable. Each
pasteurizer used for heating product at 165° F. or lower for 30 minutes or less
must be equipped with space-heating equipment and the necessary
thermometers to insure a temperature at least 5° F. above that required for
pasteurization of the product. There must be adequate means of controlling the
temperature of the heating medium. Batch pasteurizers must have temperature indicating
and recording devices.
(3) When pasteurization is intended or required, an approved timing pump or
device recorder-controller, automatic flow diversion valve and holding
tube or its equivalent, if not a part of the existing equipment, must be installed
on all high temperature short-time (HTST) equipment used for
pasteurization, to assure complete pasteurization. The entire facility must
meet the 3-a accepted practices for the sanitary construction,
installation, testing and operation of HTST pasteurizers. After the HTST unit
has been tested according to the 3-a accepted practices, the timing pump
or device and the recorder controller must be sealed at the correct setting to
assure pasteurization. Sealing of the HTST unit must be performed by the control
authority having jurisdiction. When direct steam pasteurizers are used, the
steam, prior to entering the product, must be conducted through a steam
strainer and a steam purifier equipped with a steam trap and only steam meeting
the requirements for culinary steam may be used.
(4) Surface coolers must be equipped with hinged or removable covers for the
protection of the product. The edges of the fins must be so designed as to
divert condensate on non-product contact surfaces away from product
contact surfaces. All gaskets or swivel
connections must be leak-proof.
(5) Plate-type heat exchangers must meet the 3-a sanitary
standards for construction and installation. All
must be tight and kept in good operating order. Plates must be opened for
inspection by the operator at sufficiently frequent intervals to determine if
the equipment is clean and in satisfactory condition. A cleaning regimen must
be posted to insure proper cleaning procedures between inspection periods.
(6) Internal-return-tubular heat exchangers should meet the 3-a
sanitary standards for construction and installation.
History: Secs. 81-2-102, 81-22-102 MCA; IMP, Secs. 81-2-102, 81-22-102 MCA; Eff. 12/31/72.