Section R70-330-5 - Sanitation and Operating Requirements(1) Permitted facilities shall follow the sanitation and operation requirements of the PMO for a dairy farm producing milk for pasteurization. Milk packaging areas and container washing areas at the raw milk facilities shall meet the requirements in the PMO for a pasteurized milk processing plant.(2) Milk not handled in a manner required by this rule is considered adulterated and may not be sold.(3) Raw milk used to produce a raw milk product shall be:(a) cooled to 50 degrees Fahrenheit (F) or less within one hour after being drawn from the animal;(b) further cooled to 41 degrees F or less within two hours of being drawn from the animal; and(c) maintained at 41 degrees Fahrenheit or a lower temperature until the raw milk is delivered to the consumer or used to produce the raw milk product.(d) The blend temperature after the first milking and subsequent milkings may not exceed 50 degrees F.(4) Any raw for retail farm bulk milk tanks put into use on or after August 7, 2007, shall be equipped with an approved temperature-recording device, in addition to the indicating thermometer. Daily temperature logs shall be maintained for bulk milk tanks in use before August 7, 2007.(5) The recording thermometer shall be:(a) in compliance with the current technical specification in the PMO;(b) operated continuously;(c) maintained in a properly functioning manner;(d) installed near the milk storage tank; and(e) accessible to the department.(5) Recording thermometer charts shall:(a) properly identify the permittee, date, and signature of the person removing the chart;(b) be maintained on the premises for at least six months and available to the department; and(c) not overlap if the recording thermometer chart is a circular recording chart.(6) The temperature of the milk when bottling may not exceed 41 degrees F.(7) The sale and delivery of raw milk and raw milk products shall be made on the premise where the milk is produced and packaged, or at a self-owned, properly staffed, retail store.(a) Sanitation and construction requirements of the facilities used as self-owned, retail stores shall be those contained in Title 4, Chapter 5, the Wholesome Food Act.(b) The permittee shall transport raw milk or raw milk products with no intervening storage, change of ownership, or loss of physical control.(i) The temperature of the milk shall be maintained at 41 degrees F or below.(ii) Each display case shall have a properly calibrated thermometer, and a daily temperature log shall be maintained and accessible to the department.(8) Raw milk brick cheese, when held at no less than 35 degrees F for 60 days or longer, may be sold at retail stores or for wholesale distribution, at locations other than the premise where the milk was produced.(9) Except as provided in this rule, products made from raw milk are not be allowed for sale in Utah.(10) Milk that has been heat treated, may not be labeled as "Raw Milk" for retail sale.(11) Pursuant to Title 4, Chapter 5, the Wholesome Food Act, each self-owned retail store that sells raw milk or raw milk products shall be inspected by the department no less than four times per year.(12) Pursuant to Section 63J-1-504, the department shall establish and collect a fee for the inspections required by this rule. The fees shall be retained as dedicated credits and may be used to administer and enforce the Raw Milk for Retail Program.Utah Admin. Code R70-330-5
Amended by Utah State Bulletin Number 2015-24, effective 11/23/2015Amended by Utah State Bulletin Number 2023-16, effective 8/1/2023