Section 10. Definitions and standards of identity

Section 15. Grade a milk and milk products

Section 20. Adulterated or misbranded milk or milk products

Section 25. Impounding of adulterated or misbranded condensed milk, condensed milk product, dry milk, dry milk product, milk, or milk product

Section 30. Permits

Section 30.1. Permit exemption for restaurants making yogurt

Section 31. Authority to cancel, suspend, revoke, or deny a permit

Section 32. Authority to impound milk and milk products

Section 33. Written warning and suspension notices for violations of quality standards; required procedures

Section 34. Inspection of dairy farms, milk plants, condensing plants, and drying plants; HACCP audits of dairy plants

Section 35. The examination of milk and milk products

Section 36. Drug residue monitoring, farm surveillance and follow up

Section 37. Laboratory certification

Section 38. Disposal of adulterated milk

Section 39. Records of milk purchased or sold; list of sources

Section 39.1. Receiving raw or untreated sewage on a dairy farm prohibited

Section 39.2. Milk that may be held in a milk storage tank

Section 39.3. Commingling of milk from different species prohibited

Section 39.4. Feeding poultry litter and unprocessed body discharges prohibited

Section 39.5. Limit for aflatoxin residue in feed of lactating mammals

Section 39.6. Limit for aflatoxin residue in milk and milk products

Section 40. Labeling

Section 50. Quality standards for milk and milk products

Section 60. Animal health

Section 70. Milk or milk products that may be sold

Section 73. Mandatory pasteurization for all milk, milk products, condensed milk, condensed milk products, aseptically processed and packaged milk and milk ...

Section 75. Sale of unpasteurized milk for human consumption prohibited

Section 80. Transferring, delivery containers, cooling

Section 90. Milk and milk products from beyond the limits of routine inspection

Section 100. Construction plans for dairy farms and milk plants

Section 103. Equipment and facilities; accessibility for inspection

Section 105. New or test facilities and equipment; equipment design, construction and approval process

Section 110. Personnel health

Section 120. Procedure when infection is suspected

Section 130. Grade a condensed and dry milk products and condensed and dry whey

Section 131. HACCP program participation voluntary

Section 132. Prerequisite programs

Section 133. Hazard analysis

Section 134. HACCP plan

Section 135. Corrective actions

Section 136. Verification and validation

Section 137. Records

Section 138. Training

Section 140. Interpretation and enforcement

Appendix 9998. FORMS (2VAC5-490)

Appendix 9999. DOCUMENTS INCORPORATED BY REFERENCE (2VAC5-490)