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Title 7, Part 58 — Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products

356 sections

Meaning of words.

Designation of official certificates, memoranda, marks, identifications, and devices for purpose of the Agricultural Marketing Act.

Basis of service.

Where service is offered.

Supervision of service.

Who may obtain service.

How to make application.

Form of application.

Filing of application.

Approval of application.

When application may be rejected.

When application may be withdrawn.

Authority of applicant.

Accessibility and condition of product.

Disposition of samples.

Order of service.

Inspection or grading certificates, memoranda, or reports.

Issuance of inspection or grading certificates.

Disposition of inspection or grading certificates or reports.

Advance information.

When appeal inspection or grading may be requested.

How to obtain appeal inspection or grading.

Record of filing time.

When an application for appeal inspection or grading may be refused.

When an application for an appeal inspection or grading may be withdrawn.

Order in which appeal inspections or gradings are performed.

Who shall make appeal inspections or gradings.

Appeal inspection or grading certificate or report.

Application for reinspection or regrading.

Reinspection or regrading certificate or report.

Superseded certificates or reports.

Who may be licensed.

Suspension or revocation of license.

Surrender of license.

Identification.

Financial interest of licensees.

Payment of fees and charges.

Fees for holiday or other nonworktime.

Fees for appeal inspection or grading.

Fees for additional copies of certificates.

Travel expenses and other charges.

Fees for inspection, grading, sampling, and certification.

Fees for continuous resident services.

Fees for service performed under cooperative agreement.

Authority to use official identification.

Approval and form of official identification.

Information required on official identification.

Time limit for packaging inspected or graded products with official identification.

Supervisor of packaging required.

Packing and packaging room and equipment.

Facilities for keeping quality samples.

Incubation of product samples.

Product not eligible for packaging with official identification.

Debarment of service.

Political activity.

Report of violations.

Other applicable regulations.

OMB control numbers assigned pursuant to the Paperwork Reduction Act.

OMB control numbers assigned pursuant to the Paperwork Reduction Act.

Meaning of words.

Approved plants under USDA inspection and grading service.

Survey and approval.

Denial or suspension of plant approval.

Equipment and utensils.

Equipment and facilities.

Basis for classification.

Methods for quality and wholesomeness determination.

Sediment content for milk in cans.

Bacterial estimate.

Quality testing of milk from new producers.

Record of tests.

Alternate quality control program.

Product quality and stability.

Raw product storage.

Pasteurization or ultra-pasteurization.

Composition and wholesomeness.

Cleaning and sanitizing treatment.

Insect and rodent control program.

Alternate quality control programs for dairy products.

Packaging and repackaging.

General identification.

Refrigerated storage.

Inspection or grading certificates.

Official identification.

Meaning of words.

Dry storage of product.

Packaging room for bulk products.

Hopper or dump room.

Repackaging room.

General construction, repair and installation.

Evaporators and/or vacuum pans.

High pressure pumps and lines.

Drying systems.

Collectors and conveyors.

Dry dairy product cooling equipment.

Special treatment equipment.

Clothing and shoe covers.

Portable and stationary bulk bins.

Sampling device.

Dump hoppers, screens, mixers and conveyors.

Filler and packaging equipment.

Heavy duty vacuum cleaners.

Modified dry milk products.

Pasteurization and heat treatment.

Condensed surge supply.

Condensed storage tanks.

Cooling dry products.

Packaging, repackaging and storage.

Product adulteration.

Checking quality.

Number of samples.

Method of sample analysis.

Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins.

Insect and rodent control program.

Nonfat dry milk.

Instant nonfat dry milk.

Dry whole milk.

Dry buttermilk and dry buttermilk product.

Meaning of words.

Coolers and freezers.

Print and bulk packaging rooms.

General construction, repair and installation.

Continuous churns.

Conventional churns.

Bulk butter trucks, boats, texturizers, and packers.

Butter, frozen or plastic cream melting machines.

Printing equipment.

Cream storage tanks.

Anhydrous milkfat.

Butter starter cultures.

Starter distillate.

Segregation of raw material.

Pasteurization.

Quality control tests.

Frequency of sampling for quality control of cream, butter and related products.

Official test methods.

Composition and wholesomeness.

Printing and packaging.

General identification.

Storage of finished product in coolers.

Storage of finished product in freezer.

Whipped butter.

Butteroil or anhydrous milkfat.

Meaning of words.

Starter facility.

Paraffining room.

Rindless cheese wrapping area.

Coolers or curing rooms.

Cutting and packaging rooms.

General construction, repair and installation.

Cheese vats, tanks and drain tables.

Mechanical agitators.

Automatic cheese making equipment.

Curd mill and miscellaneous equipment.

Hoops, forms and followers.

Cheese vacuumizing chamber.

Conveyor for moving and draining block or barrel cheese.

Rindless cheese wrapping equipment.

Paraffin tanks.

Speciality equipment.

Washing machine.

Hydrogen peroxide.

Cheese cultures.

Calcium chloride.

Rennet, pepsin, other milk clotting enzymes and flavor enzymes.

Cheese from pasteurized milk.

Cheese from unpasteurized milk.

Laboratory and quality control tests.

Packaging and repackaging.

General identification.

Quality requirements.

Meaning of words.

Rooms and compartments.

General construction, repair and installation.

Cheese vats or tanks.

Container fillers.

Dairy products.

Nondairy ingredients.

Pasteurization and product flow.

Reconstituting nonfat dry milk.

Laboratory and quality control tests.

Packaging and general identification.

Storage of finished product.

Official identification.

Physical requirements.

Microbiological requirements.

Chemical requirements.

Keeping quality requirements.

Meaning of words.

Mix processing room.

Freezing and packaging rooms.

Freezing tunnels.

Hardening and storage rooms.

Fruit or syrup feeders.

Packaging equipment.

Milk and dairy products.

Sweetening agents.

Flavoring agents.

Assembling and combining mix ingredients.

Pasteurization of the mix.

Homogenization.

Cooling the mix.

Freezing the mix.

Addition of flavor.

Hardening and storage.

Quality control tests.

Frequency of sampling.

General identification.

Official identification.

Composition requirements for ice cream.

Microbiological requirements for ice cream.

Physical requirements for ice cream.

Requirements for frozen custard.

Composition requirements for sherbet.

Microbiological requirements for sherbet.

Physical requirements for sherbet.

Meaning of words.

General construction, repair and installation.

Grinders or shredders.

Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.

Cream cheese, Neufchatel cheese.

Cream, plastic cream and anhydrous milkfat.

Nonfat dry milk.

Flavor ingredients.

Acidifying agents.

Emulsifying agents.

Basis for selecting cheese for processing.

Trimming and cleaning.

Cutting and grinding.

Adding optional ingredients.

Cooking the batch.

Forming containers.

Filling containers.

Closing and sealing containers.

Cooling the packaged cheese.

Quality control tests.

Official identification.

Quality specifications for raw materials.

Pasteurized process cheese.

Pasteurized process cheese food.

Pasteurized process cheese spread and related products.

Meaning of words.

General construction, repair and installation.

Pasteurization.

Temperature requirements.

Methods of sample analysis.

Meaning of words.

General construction, repair and installation.

Evaporators and vacuum pans.

Batch or continuous in-container thermal processing equipment.

Standardization.

Pre-heat, pasteurization.

Homogenization.

Thermal processing.

Filling containers.

Aseptic filling.

Sweetened condensed.

Heat stability.

Quality control tests.

Frequency of sampling for quality control.

Official test methods.

General identification.

Chocolate and cocoa.

Physical requirements for evaporated milk.

Physical requirements and microbiological limits for sweetened condensed milk.

Section 58.2825

United States Standard for ice cream.

Section 58.2826

General identification.

Section 58.2827

Official identification.