Haw. Code R. § 11-15-42
Current through September, 2024
All Grade "A" raw milk for pasteurization, ultra-pasteurization or aseptic processing; all Grade "A" pasteurized, ultra-pasteurized or aseptically processed milk and milk products, all raw milk for manufacturing purposes, all reconstituted or recombined milk and milk products, all imitation milk and imitation milk products, and all substitute milk and milk products shall conform with the following chemical, bacteriological, and temperature standards. No process or manipulation other than pasteurization, ultra-pasteurization or aseptic processing, processing methods integral therewith, and appropriate refrigeration shall be applied to milk and milk products for the purpose of removing or deactivating microorganisms. The chemical, bacteriological, and temperature standards shall be in accordance with the following:
| Grade "A" Raw Milk for pasteurization, ultra-pasteurization, or aseptic processing | Temperature -- | Cooled to 45°F (7°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F(10°C). |
| Bacterial limits- | Individual producer milk not to exceed one hundred thousand per milliliter; effective July 1, 19 90, individual producer milk not to exceed seventy five thousand per milliliter; effective July 1, 19 91, individual producer milk not to exceed fifty-thousand per milliliter. | |
| Not to exceed three hundred thousand per milliliter as milk commingled with other producer milk prior to pasteurization; effective July 1, 19 90, not to exceed two hundred thousand per milliliter as milk commingled with other producer milk prior to pasteurization; effective July 1, 19 91, not to exceed one hundred fifty thousand per milliliter as milk commingled with other producer milk prior to pasteurization. | ||
| Antibiotics -- | No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (01) | |
| Somatic cell counts-- -- | Individual producer milk: Not to exceed one million per milliliter; effective July 1, 1990, individual producer milk not to exceed 750,000 per milliliter. | |
| Grade "A" pasteurized, or ultra-pasteurized, milk and milk products(including reconstituted or recombined milk and milk products) | Temperature -- | Cooled to 45°F (7°C) or less and maintained thereat. |
| Bacterial limits* ---- | Not to exceed twenty thousand per milliliter or per gram, as applicable; effective July 1, 19 91, not to exceed ten thousand per milliliter or per gram, as applicable. | |
| Coliform limit | Not to exceed ten per milliliter or per gram, as applicable; provided that, in the case of bulk milk transport tank shipments, shall not exceed one hundred per milliliter. | |
| Phosphatase -- | Less than one microgram per milliliter by the Scharer Rapid Method or equivalent. | |
| Antibiotics**-- | No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (01). | |
| Imitation milk or substitute milk and milk products | Temperature -- | Cooled to 45°F or less and maintained there at. |
| Bacterial limits* ---- | Not to exceed thirty thousand per milliliter or per gram, as applicable. | |
| Coliform limit | Not to exceed ten per milliliter or per gram, as applicable. | |
| Phosphatase -- | Less than one microgram per milliliter by Scharer Rapid Method or equivalent. | |
| Antibiotics -- | No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (01). | |
| Raw milk for manufacturing purposes | Temperature -- | Cooled to 45°F (7°C) or less within two hours after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50°F(10°C). |
| Bacterial limits -- -- | Individual producer milk not to exceed four hundred thousand per milliliter. | |
| Antibiotics -- | No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (01). | |
| Grade "A" pasteurized cultured milk product | Temperature -- | Cooled to 45°F (7°C) or less and maintained thereat. |
| Coliform limit | Not to exceed ten per milliliter or per gram, as applicable. | |
| Phosphatase -- | Less than one microgram per milliliter by Scharer Rapid Method or equivalent. | |
| Grade "A" aseptically processed milk and milk products | Temperature -- | None. |
| Bacterial limits -- -- | No growth by test specified in section 11-15-41(g). | |
| Antibiotics -- | No zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for beta lactam residues; no zone equal to or greater than sixteen millimeters using the Bacillus stearothermophilus disc assay method for other inhibitors (01). |
*Not applicable to cultured products.
**Not applicable to eggnog or eggnog products.
Haw. Code R. § 11-15-42