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Virginia Administrative Code (Last Updated: January 10, 2017) |
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Title 2. Agriculture |
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Agency 5. Department of Agriculture and Consumer Services |
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Chapter 501. Regulations Governing the Cooling, Storing, Sampling and Transporting of Milk |
Section 50. Cooling temperature and storage standards for milk stored on a dairy farm
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A. Each person that operates a dairy farm shall cool raw milk to 40°F or cooler, but not frozen, within two hours after milking and the temperature at any time thereafter shall not be warmer than 50°F. Raw milk that is warmer than a temperature of 50°F two hours after the first milking or at any time thereafter shall be deemed a public health hazard and shall not be utilized in any milk, milk product, or dairy product, offered for sale, or sold.
B. No person that operates a dairy farm and holds a grade "A" dairy farm permit shall sell or offer to sell any milk as grade "A" milk if the age of the milk is older than 72 hours after the completion of the first milking.
C. No person that operates a dairy farm and holds a permit to produce milk for manufacturing purposes shall sell, offer to sell, or process any milk for manufacturing purposes if the age of the milk is older than 76 hours after the completion of the first milking. Raw milk for manufacturing purposes older than 76 hours shall be deemed to be a public health hazard.
Historical Notes
Derived from Volume 21, Issue 08, eff. January 26, 2005; amended, Virginia Register Volume 32, Issue 23, eff. August 25, 2016.