Rule 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 thereof.Secs. 81-2-102, 81-22-102 MCA; IMP, Secs. 81-2-102, 81-22-102 MCA;