Section 80. Requirements for small-scale cheese plants

A. Each person whose dairy plant qualifies as a small-scale cheese plant as defined in this regulation shall be exempt from complying with the provisions of:

1. 2VAC5-531-50 O to test all milk for residues of beta lactam drugs prior to processing;

2. 2VAC5 531-70 C 1 b to construct and maintain driveways and adjacent plant traffic areas with concrete, asphalt, or similar material to keep dust and mud to a minimum;

3. 2VAC5-531-70 C 2 n (3) for a room to receive milk in cans separate from any room in which dairy products are processed if the person receives all their milk during times when no dairy products are being processed, handled, packaged, or exposed to contamination;

4. 2VAC5-531-70 C 2 n (8) (a) to provide dressing room facilities;

5. 2VAC5-531-70 C 2 n (8) (f) to provide each employee with a locker;

6. 2VAC5-531-70 C 2 n (9) to provide and maintain an adequately equipped laboratory;

7. 2VAC5-531-70 C 2 n (10) and 2VAC5-531-70 F 1 a to provide separate and adequate sanitary facilities for the handling of starter cultures if the person purchases all of the starter culture used;

8. 2VAC5-531-70 C 2 p to provide drinking water facilities in the plant;

9. 2VAC5-531-70 F 1 d to provide a separate paraffining room for cheese that is being paraffined if no other milk or cheese is being processed, handled, packaged, or exposed to contamination in the processing room at the same time the cheese is being paraffined;

10. 2VAC5-531-70 F 1 e to provide a separate rindless block wrapping area if no other milk or cheese is being processed, handled, packaged, or exposed to contamination in the processing room at the same time the cheese is being wrapped;

11. 2VAC5-531-70 F 1 f to provide separate cooling or curing rooms if all cheese is cooled or cured in operating refrigerators with tightly closing doors or other suitable equipment for maintaining the appropriate temperature and humidity;

12. 2VAC5-531-70 F 1 g to provide separate rooms for the cleaning and preparation of bulk cheese from rooms used for cutting and wrapping of cheese if no other milk or cheese is being processed, handled, or exposed to contamination in the processing room at the same time the cheese is being cleaned or wrapped;

13. 2VAC5-531-70 F 2 f to provide hoops and followers constructed of stainless steel or heavy tinned steel. Hoops and followers may be constructed of food grade plastic; and

14. 2VAC5-531-70 F 2 g to provide and use only a cheese press constructed of stainless steel. The cheese press may be constructed of food grade plastic if kept in good condition;

B. Each person whose dairy plant qualifies as a small-scale cheese plant shall comply with the following provisions:

1. Maintain driveways and adjacent plant traffic areas with gravel or other suitable material to keep dust and mud to a minimum;

2. If separate rooms are not provided for receiving milk, paraffining cheese, wrapping cheese, or cleaning and preparing cheese, the processing room shall be thoroughly cleaned and all product contact surfaces sanitized after the completion of each of these processes and prior to proceeding to any other step in the processing, handling, or packaging of any milk or dairy product;

3. Ensure that each person processing, handling, or packaging any cheese, milk, or dairy products, or in the processing area of his dairy plant is wearing clean outer garments, shoes, and hair covering prior to entering the processing area; and

4. Ensure that no person who has been milking cows, goats, sheep, water buffalo, or other mammals may enter the processing area of a dairy plant before changing to clean clothes.

Historical Notes

Derived from Volume 21, Issue 08, eff. January 26, 2005.

Statutory Authority

§§ 3.2-5206 of the Code of Virginia.