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330 CMR: DEPARTMENT OF FOOD AND AGRICULTURE
9/20/96
330 CMR - 157
27.07: continued
(M)Utensils and Equipment -- Handling. After sanitization, all containers, utensils, and
equipment shall be handled in such manner as to prevent contamination of any product-contact
surface.
(N)Milking -- Flanks, Udders, and Teats. Milking shall be done in the milking barn, stable, or
parlor. The flanks, udders, bellies, and tails of all cows shall be free from visible dirt. All
brushing shall be completed prior to milking. The udders and teats of all milking cows shall be
cleanand dry before milking. Teats shall be treated with a sanitizing solution just prior to the
time of milking, and shall be wiped dry before milking. Wet hand milking is prohibited.
(O)Milking -- Surcingles, Milk Stools, and Antikickers. Surcingles, milk stools, and antikickers
shall be kept clean and stored above the floor.
(P)Protection from Contamination. Milking and milk house operations, equipment, and
facilities shall be located and conducted to prevent any contamination of milk, equipment,
containers, and utensils. No milk shall be strained, poured, transferred, or stored unless it is
properly protected from contamination.
(Q)Personnel -- Hand-Washing Facilities. Adequate hand-washing facilities shall be provided,
including a lavatory fixture with running water, soap or detergent, and individual sanitary towels,
convenient to the milkhouse, milking barn, stable, parlor, and flush toilet.
(R)Personnel -- Cleanliness. Hands shall be washed clean and dried with an individual sanitary
towel immediately before milking, before performing any milkhouse function and immediately
after the interruption of these activities. Milkers and milk haulers shall wear clean outer garments
while milking or handling milk, milk containers, utensils, or equipment.
(S)Cooling. Raw milk for pasteurization or retail sale shall be cooled to 40?F (4.45?C) or less
within two hours after milking: Provided, that the blend temperature after the first milking and
subsequent milkings does not exceed 50?F (10?C).
(T)Vehicles. Vehicles used to transport milk from the dairy farm to the milk plant or receiving
station shall be constructed and operated to protect their contents from sun, freezing, and
contamination. Such vehicles shall be kept clean, inside and out and no substance capable of
contaminating milk shall be transported with milk.
(U)Insect and Rodent Control. Effective measures shall be taken to prevent the contamination
ofmilk, containers, equipment, and utensils by insects and rodents and by chemicals used to
control such vermin. Milk rooms shall be free of insects and rodents. Surroundings shall be kept
neat, clean, and free of conditions which might harbor or be conducive to the breeding of insects
and rodents.
27.08: Additional Requirements For Grade "A" Raw Milk For Retail Sale
The following requirements shall be applicable to raw milk for retail sale, in addition to the
requirements in 330 CMR 27.07.
(A)Storage. Milk shall be stored in an approved milk tank or stainless steel cans. All containers
shall be stored at 40?F (4.45?C) or below in facilities which have been approved by the
commissioner or her/his agent. A commercial refrigeration unit constructed of impervious
material that is smooth and easily cleaned may be used for the purpose of storing retail raw milk
in containers. A household refrigeration unit in good mechanical and physical condition is also
permitted. All facilities shall be equipped with an accurate thermometer graduated in no more
than two degree increments. The use of wet storage facilities shall be prohibited under all
circumstances for the handling of consumer type containers.
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