Rule 40-2-16-.26 - Bottling, Packaging, and Container Closure(1)Sanitary Manner and Approved Equipment. Bottling, packaging, and container filling of raw milk for human consumption must be done at the place of production in a sanitary manner by approved mechanical equipment.(2)Filling Room. Bottling, packaging, and container filling of raw milk for human consumption must be conducted in a filling room that is separate from the milking room.(3)Pump Out Procedures. Once the sampling is completed, with the agitator still running: (a) Open the outlet valve and drain a small amount of milk from the valve into the drain.(b) Sanitize the outlet valve and end of hose.(c) Hook up hose and start the pump.(d) Turn off the agitator when the level of milk has reached the agitator blade.(e) When the milk has been removed from the tank, disconnect the hose from the outlet valve and cap the hose.(f) With the outlet valve open, thoroughly rinse the entire inside of the tank with warm water.(4)Covers. Bottling or packaging machine supply tanks and bowls must have covers which are smooth and easily cleanable and must be constructed to prevent any contamination from reaching the inside of the filler tank or bowl. All covers must be in place during operation.(5)Drip Deflectors. A drip deflector must be installed on each filler valve. The drip deflector must be designed and adjusted to divert condensation away from the open container.(6)Protection Against Contamination. All containers, seals, and caps must be handled in a sanitary manner and protected against exposure during the operation.(7)Food Grade Lubricants. When any lubricant is applied to the filler equipment or other milk contact surfaces, the lubricant must be food grade and applied in a sanitary manner.(8)Immediate Closure. Containers must be closed immediately after being filled.(9)Protection During Storage. All container caps, sealers, and closures shall be stored in a clean, dry place protected from insects, rodents, dust, splash, or other contamination.(10)Containers.(a)Except as described in subparagraph (b), only new containers, container caps, sealers, and closures must be used.(b) Reusable containers require specialized equipment for proper cleaning and sanitizing. The Department will require properly prepared plans and specifications for review prior to authorizing the use of reusable containers. Such plans must include: 1. Facilities in which containers are washed manually must be equipped with a two (2)-compartment wash-and-rinse vat for this purpose.2. In facilities utilizing automatic bottle washers, such washers must provide for bactericidal treatment by means of steam, hot water, or chemical treatment.3. All multi-use containers, utensils, and equipment must be sanitized before use.4. These requirements are not all-inclusive of the plans required for submittal. The Department may adopt additional standards or requirements that must be addressed prior to approval of a reusable container plan.(11)Single-Service Bottle Cleaning. Single-service glass containers that are received at the processing plant in an unclean and/or unprotected state must be properly cleaned and sanitized immediately prior to packaging. (a) This cleaning/sanitizing operation must be conducted in a room separate from case washing operations and rooms used for the filling of milk.(b) Facilities in which containers are washed manually must be equipped with a two (2)-compartment wash-and-rinse vat for this purpose.(c) In facilities utilizing automatic bottle washers, such washers must provide for bactericidal treatment by means of steam, hot water, or chemical treatment.(d) Equipment and procedures used for the cleaning of single-service glass bottles must meet all the requirements of this Rule, including sanitization efficacy tests required by the Department.(12)Mechanical Closure and Sealing. All container closure/sealing must be done at the place of production in a sanitary manner by approved mechanical equipment.(13)Hand Capping Prohibited. Hand capping or sealing of containers is prohibited.(14)Large Containers - Alternative Methods. If suitable mechanical equipment for the capping or closing of specific container(s) of 12.8 liters (three gallons) or more is not available, other methods which eliminate all possibility of contamination may be approved by the Department. Approval of such methods must be obtained in writing prior to beginning operations.(15)Rework. Bottles and packages which have been imperfectly capped, sealed, or closed must have the contents emptied immediately into approved sanitary containers that are protected from contamination and maintained at 7°C (45°F) or less; when handled and stored properly, the contents may be repackaged in new containers at a later time.(16)Tamper-Evident Seal. All caps, seals, and closures must be designed and applied so that the sealed container is tamper- evident (removal cannot be made without detection), and the pouring lip must be protected to at least its largest diameter.(17)End of Operating Period. Caps, sealers, and closures must not be left in the equipment at the end of an operating period. Caps, sealers, and closures remaining in the chute between the hopper and the capping device must be discarded.(18)Returned to Storage. Loose caps, sealers, and closures may be returned to storage by enclosing them in a clean, protective wrap, plastic bag, or container approved, in writing, by the Department.(19)Assembled Equipment, Sanitized Prior to Use. Assembled equipment must be sanitized prior to each day's run unless the Department has reviewed and accepted, in writing, information supporting the sanitizing of multi-use containers, utensils, and equipment at frequencies extending beyond one (1) day.(20)Efficacy Testing. The Department will perform tests to verify the efficacy of sanitization at intervals sufficient to determine if the sanitization process is effective.(21)Cleaning of Multi-use Containers, Utensils, and Equipment. All multi-use containers and utensils must be thoroughly cleaned after each use and all equipment thoroughly cleaned at least once each day used unless the Department has reviewed and accepted, in writing, information supporting the cleaning of multi-use containers and utensils at frequencies extending beyond one (1) day, or seventy-two (72) hours in the case of storage tanks.(22)Storage Tanks - Cleaning and Emptying. Storage tanks must be cleaned when emptied and must be emptied at a minimum of once every seventy-two (72) hours. (a) The seventy-two (72) hour period starts when milk first enters a cleaned and sanitized storage tank.(b) Records must be available to document that milk storage in these tanks does not exceed seventy-two (72) hours.(23)Filling and Capping Equipment, Cleaning. Filling and capping equipment must be cleaned at intervals and by methods recommended by the manufacturer and approved by the Department. Such methods may include cleaning without water (dry cleaning) by the use of vacuum cleaners, brushes, or scrapers.(24)Filling and Capping Equipment, Sanitizing. Product-contact surfaces must be subjected to an effective sanitizing treatment immediately prior to use, except where dry cleaning is permitted.(25)Storage Bins, Cleaned and Sanitized. Storage bins used to transport milk must be cleaned after each usage and washed and sanitized at regular intervals.(26)CIP Cleaning Requirements. Pipelines and/or equipment designed for CIP cleaning must meet the following requirements:(a) An effective cleaning and sanitizing regimen for each separate cleaning circuit must be followed.(b) A temperature-recording device or a recording device which provides sufficient information to adequately evaluate the cleaning and sanitizing regimen and which is approved by the Department, must be installed in the return solution line, or other appropriate area, to record the temperature and time which the line or equipment is exposed to cleaning and sanitizing solutions.(27)Charts, Logs, and Records. Cleaning charts, logs, and any stored records required by this Rule must be:(a) Identified with: 1. The name and location of the facility;2. The date and time the monitoring/activity is performed; and3. The signature or initials of the person performing the monitoring/activity.(b) Reviewed, dated, and signed or initialed by the person conducting the review;(c) Onsite and available for review by the Department during each regulatory inspection for at least the previous three (3) months, or from the last regulatory inspection, whichever is longer. Offsite storage of these cleaning records is permitted if such records can be retrieved and provided onsite within twenty-four (24) hours of a request for official review. Electronic records are considered to be onsite if they are accessible from an onsite location; and(d) Retained for a minimum of (12) months after the date they were created.(28)Holding.(a) Post-fill, all raw milk for human consumption must be maintained at a temperature of 7ºC (45ºF) or less.(b) Equipment in which raw milk for human consumption is stored or held must be equipped with an accurate indicating thermometer, temperature measuring device, or temperature-recording device.1. The probe of the thermometer or temperature measuring/recording device must be located in the warmest zone of the equipment.2. If a temperature recorder is used, the recorder must:(i) Be operated continuously,(ii) Be maintained in a proper functioning manner,(iii) Not be allowed to overlap circular charts,(iv) Be verified every six (6) months and documented in a manner acceptable to the Department, and(v) Have records kept on the premise for review for a minimum of six (6) months and provided to the Department upon request.3.In lieu of a temperature-recording device, paper logs may be used.(i) The temperature monitoring log must be completed by an employee of the facility every four (4) hours while raw milk is being held under refrigeration.(ii) The log must identify:(I.) The specific refrigerated equipment where the milk is stored,(II.) The date and time the monitoring is performed,(III.) The initials of the employee performing the monitoring,(IV.) The actual temperature observed at the time of monitoring, and(V.) Any action(s) taken when a temperature reading exceeds 7ºC (45ºF).Ga. Comp. R. & Regs. R. 40-2-16-.26
O.C.G.A. § 26-2-450, et seq.
Original Rule entitled "Bottling, Packaging, and Container Closure" adopted. F. June 9, 2023; eff. July 1, 2023, as specified by the Agency.