section 06

Dairies and Grade "A" Pasteurized Milk Plants, SASC-S-06

SASC-S- 06

DAIRY FARMS AND PLANTS Dairy farms and milk plants are food manufacturing plants and this Code Section is simply an extension of Sections SASC-S-04 and SASC-S-05. As such, this Section expands upon, but does not repeat, public health standards that are required by Sections SASC-S-04 and SASC-S-05. Dairymen, operators and regulatory agencies shall, therefore, comply with all three Code Sections. NOTE: All sub-sections should be read in conjunction with appropriate referenced documents listed at the end of this Section. DEFINITIONS: Adulterate: To make impure by the addition of a foreign, inferior, or harmful substance. Bonnet: - The diversion valve housing, which contains the valve actuating mechanism on an HTST pasteurizing unit.

Booster Pump: An optional auxiliary pump used to assist another pump.

Centrifugal Pump: – A pump consisting of an impeller fixed on a rotating shaft and enclosed in a casing, and having an inlet and a discharge connection. The rotating impeller creates pressure in the liquid by the velocity derived from centrifugal force.

Clarifier: – A machine, which removes foreign matter from milk by centrifugal force.

Clean-in-place, (CIP): – CIP refers specifically to the cleaning and sanitizing of food processing equipment and piping in its assembled condition by recirculation of the necessary rinse, detergent, and sanitizing solutions under appropriate conditions of time, temperature, detergency, and physical action. CIP systems are now present to some extent in practical every food and dairy processing plant.

Combine: – Add to or mix completely, i.e. combines these ingredients with the other ones.

Constant Level Supply Tank: – A tank situated in such a way as to provide a constant supply to the high temperature short time pasteurizer system.

Deflector Plate: – In a high temperature short time pasteurizer, a plate designed to route the flow of milk through groups of plates (passes) in the regenerator.

Enzymes: A large class of complex proteinaceous molecules, which act as catalysts in biochemical reactions.

Flavored Milk or Milk Products: – Milk and milk products to which have been added a flavor and/or sweetener.

Frozen Dessert: – Any clean, frozen or partially frozen combination of two or more of the following: milk or milk products, eggs or egg products, sugars, fruit or fruit juices, candy, nuts, meats, or other harmless and wholesome food products, flavors, color, or harmless stabilizer and shall be deemed to include ice cream, frozen custard, ice milk, milk sherbet, ices and other similar products.

Grade ‘A’ Pasteurized Milk and Milk Products: – Milk and milk products that were produced, processed and pasteurized in conformance with standards equivalent to those outlined in the Saudi Aramco Sanitary Code. These standards are in conformance with the latest edition of the United States Public Health Service Grade ‘A’ Pasteurized Milk Ordinance. Hermetically Sealed Container: – A container that excludes the passage of gas or of microorganisms. A container that prevents the re-entry of microbes, thereby preventing spoilage from external sources after the container has

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been sealed. The canned food should remain unspoiled indefinitely if properly heat processed, and if the seal remains intact.

Homogenized Milk: – Milk which has been treated to ensure breakup of the fat globules to such an extent that, after 48 hours of quiescent storage at 4.0 degrees C (40 degrees F), no visible cream separation occurs in the milk, and the fat percentage of the top 100 ml of milk in a liter, or of proportionate volumes in containers of other sizes, does not differ by more than 10% from the fat percentage of the remaining percentage of the top A container that excludes the passage of gas or of microorganisms. A container that prevents the re-entry of microbes, thereby preventing spoilage from external sources after the container has been sealed. The canned food should remain unspoiled indefinitely if properly heat processed, and if the seal remains intact.

Laban: – A fluid product resulting from the souring, by lactic acid producing bacteria or similar culture, of pasteurized skim milk, pasteurized low fat milk, or whole milk and has a titratable acidity of not less than 0.5%, expressed as lactic acid.

Labneh: – Fermented milk resulting from concentrating full cream yogurt by removing a suitable amount of whey from it. The maximum acidity level determined as lactic acid shall not exceed 2.5%. Edible salt shall not exceed 1.5%. The minimum fat level shall be at least 7% and total solids not fat shall be 15%.

Low Fat Milk: – Milk from which a sufficient portion of milk has been removed to reduce its milk fat content to not less than 0.5% and not greater than 2.0%.

Metering Pump: – A positive displacement type pump which controls the rate of flow through the high pressure short time pasteurizer to ensure that ever particle of product is held for the minimum legal holding time in the holding tube.

Milk: – The lacteal secretion, practically free from colostrum, obtained by the complete milking of healthy cows, which contains not more than 8.5% milk solids-not-fat or the normal percentage produced in a commingled milk sample from the specific herd in questions and not 3.0% milk fat (milk fat r butterfat is the fat of milk.). The word milk shall be interpreted to include goat milk.

Milk Products: – Includes cream, light cream, coffee cream, table cream, whipping cream, light whipping cream, heavy cream, heavy whipping cream, whipped cream, whipped light cream, sour cream, cultured sour cream, half-and-half, sour half-and-half, cultured half-and-half and reconstituted or recombined milk and milk products, concentrated milk products, skim milk, low fat milk, fortified milk and milk products, vitamin D milk and milk products, homogenized milk, flavored milk or milk products, laban, yogurt, labneh, cottage cheese, and cultured milk. This definition is not intended to include such products as sterilized milk and milk products hermetically sealed in a container and so processed, before or after sealing, as to prevent microbial spoilage, or evaporated milk, condensed milk, butter, ice cream and other frozen desserts, dry milk products (except as defined herein) or cheese, except when combined with other substances to produce any pasteurized milk or milk product defined herein.

Milk Products & Milk, (Frozen Desserts): – Used in mix or frozen desserts shall include milk, cream, frozen cream, fluid skim milk, butter, sweetened evaporated skim milk, sweetened and unsweetened condensed milk, sweet cream buttermilk, sweet cream condensed buttermilk, or any of these products from which lactose has been wholly or partially removed.

Orifice: – (1) A flow restrictor of sanitary design which may be installed in the diversion line if needed to maintain approximately equal pressures during diverted flow as those pressures which occur during forward flow. It provides backpressure approximately equal to that developed in the cooling section. (2) The entrance or outlet of any cavity of the body. (3) Any foramen, meatus or opening. Pasteurization: – the process of heating every particle of milk or milk product in properly designed and operated equipment to specific temperature for a specified period of time and holding it continuously at or above that temperature.

Pesticide: Any chemical used to control animal/plant growth.

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Phosphatase: An enzyme occurring in milk. The standard time/temperature relationship of the pasteurization process is sufficient to inactivate this enzyme. Presence of the enzyme in pasteurized milk is, therefore, evidence of inadequate pasteurization.

Reconstituted or Recombined Milk and Milk Products: Milk or milk products defined in this Section which result from the recombining of milk constituents with potable water.

Sour Cream or Cultured Sour Cream: Fluid or semi fluid cream resulting from the souring, by lactic acid producing bacteria or similar culture, or pasteurized cream, which contains not less than 0.5% acidity expressed as lactic acid. Sour cream contains not less than 18% milk fat.

Standard Methods: An assembly of analytical techniques and descriptions commonly accepted in water and wastewater treatment or procedures in milk and food testing.

Steam: (1) To cook food with the hot gas that rises above the boiled water. (2) Vaporized water, usually under pressure from a power plant or waste heat boiler.

Ultra-pasteurized: The term to describe a dairy product that has been thermally processed at or above 138°C (280°F) for at least two seconds, either before or after packaging, so as to produce a product which has an extended shelf life under proper storage conditions.

Whipped Cream: Cream into which air or gas has been incorporated.

Whipping Cream: Cream which contains not less than 30% milk fat.

Yogurt: A cultured milk product, which contains the lactic acid producing bacterial Lactobacillus bulgaricus and Streptococcus thermophilus. It shall be pasteurized or ultra-pasteurized prior to the addition of bacterial culture and bulk flavoring material. Yogurt before addition of flavors or bulk flavors contains not less than 8.25% milk solids not fat, and has a titratable acidity of not less than 0.9%, expressed as lactic acid. 1 APPLICATION TO OPERATE A DAIRY ESTABLISHMENT

1.1 Any person, company or Saudi Aramco organization, either separately or jointly, desiring to sell or give milk, or milk products intended for human consumption to the Saudi Aramco population shall make a written application through the appropriate Saudi Aramco proponent organization as outlined in sub-section 1.2 of this Code Section.

1.2 Submission of written application:

1.2.1 Owners of privately operated dairies, milk and milk product vendors, warehouses and dairy

farms wishing to conduct business with Saudi Aramco shall apply through Saudi Aramco Environmental Protection Department (EPD). Formalities as required by other involved Saudi Aramco departments such as Contracting Department or Community Services Department shall be followed as dictated by protocol. Applications to EPD shall include the following information:

1.2.1.1 The name, address and telephone number of each applicant. 1.2.1.2 The exact location of the existing/proposed food establishment.

1.2.1.3 The type of food establishment. 1.2.1.4 The design, materials and layout of work and support areas, and the type, model

and arrangement of fixed equipment.

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1.2.1.5 The methods and vehicles that will be used to transport food. 1.2.1.6 For temporary food establishments the date of commencement of operations shall

be given. 1.2.1.7 Whenever a Saudi Aramco food establishment is to be constructed, an existing

Saudi Aramco structure is converted to use as a food establishment, or whenever any Saudi Aramco food establishment is remodeled or altered, properly prepared plans and specifications for such construction, conversion, remodeling or alteration shall be submitted during the planning phase of the proposed project.

1.2.1.8 The signatures of all applicants.

1.3 Only those products, goods and services specifically defined in the application will be

considered, but the evaluation process will assess ALL factors that could directly or indirectly affect products, goods and services offered to Saudi Aramco.

1.4 After receiving a written application from a Saudi Aramco organization or written notice from the milk,

milk product manufacturer, dairy, vendor, warehouse or dairy farm Saudi Aramco EPD shall, as appropriate:

1.4.1 Review the terms of the application according to the requirements of the Saudi Aramco

Sanitary Code to verify that the application is complete and valid. 1.4.2 Review plans and specifications.

1.4.3 Inspect the food establishment to ensure that the facility, management, supervisors and

systems in place are in full compliance with this and other relevant Sections of the Saudi Aramco Sanitary Code.

1.4.3.1 If Saudi Aramco EPD finds that the premises are in full compliance with the Saudi

Aramco Sanitary Code, apart from minor discrepancies, EPD shall give conditional ‘approval’. If it is found that the facility meets all Saudi Aramco Sanitary Code requirements shall ‘approve’ the facility.

1.5 If Saudi Aramco EPD find that the products, goods and services; the operating methods, practices

and procedures; or equipment and facilities proposed in the application do not comply with the requirements of the Saudi Aramco Sanitary Code, then EPD will not ‘approve’ the facility. Until such time that the food establishment is ‘approved’ Saudi Aramco shall not accept products, goods or services, whether offered for sale or as a gift, from the non-compliant applicant.

1.6 When a conditional ‘approval’ is granted, outstanding deficiencies must be corrected within a

specified time frame.

1.6.1 If significant new deficiencies have not developed and all conditional deficiencies are corrected by the required date, i.e. the food establishment achieves compliance with provisions of this Code Section; Saudi Aramco EPD will ‘approve’ the facility.

1.6.2 If the applicant fails to correct identified deficiencies within the specified time frame, or if

significant new deficiencies have developed since the original inspection, Saudi Aramco EPD will suspend the ‘approval’, or issuance of a ‘warning notice’.

1.7 After a facility has been ‘approved’, a NEW APPLICATION is required:

1.7.1 Prior to any proposed addition, alteration, conversion, expansion or modification to the physical facility or any change in the ownership, location, physical facility, equipment, process or procedure related to products, goods or services offered to Saudi Aramco.

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1.7.2 Prior to any proposed addition of products, goods or services to be offered to Saudi Aramco.

1.8 If an ‘approved’ food establishment fails to submit a new application, prior to making a change

defined in sub-section 1.7 of this Code Section, Saudi Aramco EPD shall rescind the ‘approval’ 1.9 If an ‘approved’ food establishment fails to continue to comply with the requirements of this Code

Section:

2.9.1 EPD may send a ‘Warning Notice’ requiring corrective action 1.10 EPD Definition of "approved’:

1.10.1 The approval by EPD of a food establishment indicates that, at the time of inspection, the structure, products, practices, procedures and associated equipment and facility, as stated in the application, complied with all requirements of the Saudi Aramco Sanitary Code.

1.10.2 As noted in sub-section 1.10.1., above, the "approval" is valid only for the specific person,

location, processes, facilities, products, goods and services included in the application. 1.10.3 “Approval” by EPD indicates only that the food establishment complies with all Saudi Aramco

Sanitary Code requirements and does not imply or suggest approval or acceptance of the products or services by Saudi Aramco Purchasing Department, or any other Saudi Aramco organization or affiliated concessionaire, contractor, vendor or other agency.

2 INSPECTIONS

2.1 Saudi Aramco EPD will inspect each dairy farm and/or milk plant as often as is necessary to ensure that the dairy farm and/or milk plant is in compliance with this, and other relevant Code Sections. It is assumed that dairy farm and/or milk plant management will cooperate fully with Saudi Aramco EPD during inspections and ensure that deficiencies are corrected within the time limit established by Saudi Aramco EPD.

2.2 If Saudi Aramco EPD finds that a dairy farm and/or milk plant does not comply with one or more

requirements of this or other relevant, Code Sections, it shall either:

2.2.1 Recommend that the dairy farm and/or milk plant comply with Saudi Aramco EPD written recommendations by the next unannounced inspection; or

2.2.2 Issue a warning notice requiring compliance by a specific date; or 2.2.3 Issue a suspension notice

2.3 Dairy farm and/or milk plant management shall conduct periodic "in-plant" sanitation

inspections (at least weekly). Records of these inspections, as well as follow-up actions, shall be kept on file. The reports shall be made available to Saudi Aramco EPD representatives at the time of each inspection.

3 CONTROL OF OPERATION

3.1 The operator of the food establishment shall carry out a ‘Food Safety Risk Assessment’ by developing an appropriate and effective HACCP (Hazard Analysis Critical Control Point) plan. The plan shall: 1) Identify any steps in the operation that are critical to food safety; 2) Make provisions for incorporating adequate safety controls into the operations; and 3) Include monitoring of control procedures to ensure continuing effectiveness.

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3.2 The following seven HACCP principles shall be followed: • Carry out a hazard analysis; • Identify critical control points (CCPs); • Establish critical limits for each CCP; • Implement monitoring procedures at each CCP; • Develop corrective action procedures in the event that critical limits are exceeded; • Incorporate an effective record keeping system into the plan; • Develop procedures to verify that the system is working; With respect to the above, the following guidelines are provided: 3.2.1 Assemble a HACCP team: to develop an effective HACCP plan it is essential to assemble a

HACCP team that has the expertise and knowledge to determine the full scope of the plan. The scope should describe which segment of the food chain is involved and the general classes of hazards to be addressed (e.g. does the plan cover all foods, all hazards or only selected classes).

3.2.2 Describe the product: develop a full description of the product. This should include relevant

safety information such as ingredients, physical and chemical structure (including pH, water content etc), description of processes such as cooking, freezing, brining, smoking, storage requirements during the various stages of processing, and any other relevant information regarding the safe handling of the ingredients and final product

3.2.3 Construct a process flow diagram (PFD): a PFD essential to show all processes of the food

preparation chain from delivery of the raw ingredients, to the use by the final consumer. The PFD should show all steps of the entire operation. When applying HACCP, consideration should be given to steps preceding and following the specified operation.

3.2.4 Onsite confirmation: it is important before proceeding further to confirm that the processes as

described in the flow diagram are correct. At this stage, necessary changes to the flow diagram should be made where appropriate.

3.2.5 List all potential hazards associated with each step, consider any measures to control

identified hazards. (Principle 1) The HACCP team shall list all of the hazards that may be reasonably expected to occur at each step from primary production, processing, manufacture, and distribution until the point of consumption. The HACCP team shall identify those hazards in the plan, which must be eliminated or reduced in order to produce safe food.

3.2.5.1 Wherever possible the following should be included:

• The likely occurrence of the hazards and severity of their adverse health effects; • The qualitative and/or quantitative evaluation of the presence of hazards; • Survival or multiplication of microorganisms of concern; • Production or persistence in foods of toxins, chemicals or physical agents; • Conditions, which could lead to the above. The HACCP team then should

consider what control measures, if any, can be applied for each hazard identified. 3.2.6 Determine CCPs (principle 2). In order to prevent the hazards of food poisoning, or physical or

chemical contamination it is necessary to identify CCPs. A CCP is a step in the preparation, handling or storage of food, which has to be carried out to ensure that the hazard is either eliminated or reduced to a safe level. Here, the following two questions are to be considered: Is there a hazard at this step? Is it necessary to control the hazard at this step, or will a subsequent step eliminate or reduce the hazard to an acceptable limit?

3.2.7 Establish critical limits for each CCP (principle 3). This step involves establishing a criterion

that must be met for each preventive measure associated with a CCP. Critical limits can be thought of as boundaries of safety for each CCP and may be set for preventive measures such

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as temperature, time, physical dimensions, water content, pH and available chlorine. Critical limits must be based on recognized standards such as regulatory standards, scientific literature, experimental studies and consultation with experts.

3.2.8 Establish a monitoring system for each CCP (principle 4). Monitoring is a planned sequence of

observations or measurements to assess whether a CCP is under control and to produce an accurate record for use in further verification procedures. There are three main reasons for monitoring: It tracks the system’s operations so that a trend towards a loss of control can be recognized and corrective action can be taken to bring the process back into control before a deviation occurs. It indicates when a loss of control and a deviation have actually occurred, when corrective action must be taken, and it provides written documentation for use in verification of the HACCP plan.

3.2.8.1 Instrumentation used for monitoring critical limits must be carefully calibrated for

accuracy. Records of calibration must be kept as part of the HACCP plan documentation

3.2.9 Establish corrective actions (principle 5). Specific corrective actions shall be developed for

each CCP in the system to deal with deviations when they occur. The corrective actions must be clearly defined and be specific for that CCP. For example: “If the temperature of the food falls below 60ºC (145ºF) it must be reheated to over 74ºC(165ºF) in its entirety for a minimum of 3 minutes. If the temperature of the food falls below 60ºC (145ºF) again then it must be discarded”.

3.2.10 Establish documentation and record keeping (principle 6). Efficient and accurate record

keeping is essential to the application of a HACCP system. Documentation and record keeping shall be appropriate to the nature and size of the operation, but should include: Hazard Analysis, CCP determination, Critical limit determination, CCP monitoring activities, Deviations and associated corrective actions, Temperature records and Employee training

3.2.11 Establish verification procedures (principle 7). Verification and auditing methods, procedures

and tests, including random sampling and analysis, can be used to determine if the system is working. The frequency of verification shall be sufficient to confirm that the system is working effectively. Examples of verification activities can include: Review of the HACCP systems and documents to ensure that the plan is being followed. Review of CCP records and determination of correct actions being taken when deviations occur, independent auditing, random sampling, visual inspections of operations to observe if CCPs are under control

4 THE EXAMINATION OF MILK AND MILK PRODUCTS

4.1 Collection of samples:

4.1.1 Samples of milk and milk products from dairy retail stores, food service establishments, grocery stores, and other places where milk and milk products are sold shall be examined periodically as determined by Saudi Aramco EPD.

4.1.2 During any consecutive six month period, at least four samples of raw milk for pasteurization

or ultra-high temperature treatment shall be taken from each producer and four samples of raw milk for pasteurization or ultra-high temperature treatment shall be taken from each milk plant after receipt of the milk by the milk plant and prior to pasteurization or ultra-high temperature treatment.

4.1.3 During any consecutive six-month period, at least four samples of pasteurized or ultra-high

temperature treated milk and at least four samples of each milk product defined in the approved application shall be taken from every milk plant. Samples of milk and milk products

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shall be taken while in possession of the producer or distributor at any time prior to final delivery.

4.2 Examination of milk and milk products:

4.2.1 Required bacterial counts, somatic cell counts, and cooling temperature checks shall be performed on raw milk for pasteurization or ultra-high temperature treatment. In addition, antibiotic tests on each producer's raw milk or commingled raw milk shall be conducted at least four times during any consecutive six-month period. When commingled milk is tested, all producers shall be represented in the sample. All individual sources of raw milk shall be tested when test results on the commingled raw milk are positive.

4.2.2 Required bacterial counts, coliform determinations, antibiotic tests, phosphatase tests and

cooling temperature checks shall be performed on pasteurized or ultra-high temperature treated milk and milk products.

4.3 Response to positive samples:

4.3.1 Whenever two of the last four consecutive bacterial counts, somatic cell counts, coliform

determinations or cooling temperature checks, taken on separate days, exceed requirements outlined in Table 1, Saudi Aramco EPD shall transmit a written warning notice to the Company. The warning notice shall remain in effect so long as two of the last four consecutive samples exceed standards. An additional sample shall be taken within 21 days of the sending of such warning notice, but not before the lapse of three days. A suspension notice shall be issued whenever the standard is exceeded by three of the last five bacterial counts, somatic cell counts, coliform determinations or cooling temperature checks.

4.3.2 Whenever a phosphatase test is positive, the cause shall be determined. Where the cause is

improper pasteurization the problem shall be corrected and any milk or milk products involved shall not be offered for sale.

4.3.3 Whenever an antibiotic or pesticide residue test is positive, the cause shall be investigated

and the problem shall be corrected. An additional sample shall be taken and tested for antibiotic or pesticide residues. No milk shall be offered for sale until a follow-up sample indicates that the milk is free of, or below actionable levels, for antibiotic or pesticide residues.

4.4 All sampling procedures and required laboratory examinations shall be in substantial compliance

with the latest edition of Standard Methods for the Examination of Dairy Products of the American Public Health Association and the latest edition of Official Methods of Analysis of the Association of Official Analytical Chemists. Examinations and tests shall be conducted to detect adulterants, including pesticides, as Saudi Aramco EPD shall require.

5 ABNORMAL MILK

5.1 Cows, which show evidence of the secretion of abnormal milk in one or more quarters, based upon bacteriological, chemical or physical examinations, shall be milked last or with separate equipment. The milk obtained from these cows shall be discarded.

5.2. Cows treated with, or cows which have consumed, chemical, medicinal or radioactive agents

which are capable of being secreted in the milk and which, in the judgment of Saudi Aramco EPD, may be deleterious to human health, shall be milked last or with separate equipment. The milk obtained from these cows shall be discarded.

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6 STANDARDS FOR MILK AND MILK PRODUCTS

All Grade "A" raw milk for pasteurization or ultra-high temperature treatment and all Grade "A" pasteurized or ultra-high temperature treated milk and milk products shall be produced, processed, pasteurized or ultra-high temperature treated according to the sanitary requirements outlined in SASC-S-04 and this Code Section. They shall conform to the bacteriological, chemical and temperature requirements outlined in table 1.

TABLE 1

Chemical, Bacteriological, and Temperature Standards Type of Milk or Milk Product

Parameters to be Examined

Standards

Grade "A" Raw Milk for Pasteurization or

Temperature Cooled to 5°C (41°F) or less within two hours after milking

Ultra-High Temperature Treatment

Bacterial Levels

Individual producer's milk not to exceed 100,000/mL prior to commingling with other producers' milk. Not to exceed 300,000/mL as commingled milk prior to pasteurization/ultra-high temperature treatment.

Antibiotics

No zone greater than or equal to 16 mm (0.63 in) with the Bacillus stearothermophilus disc assay method

Somatic Cell Count Individual producer milk not to exceed 1,500,000/mL Grade "A" Temperature Cooled to 5°C (41°F) or less and maintained thereat Pasteurized and Ultra-High

Bacterial Levels* Not to exceed 20,000/mL. Ultra-high temperature milk and milk products shall be less than 1.0/mL.

Temperature Milk and Milk Products

Coliform Not to exceed 10/mL. In the case of bulk milk transport tank shipments, not to exceed 100/mL.

Phosphatase *** Less than 1.0 µg/mL by the Scharer Rapid Method or equivalent. Antibiotics No zone greater than or equal to 16 mm (0.63 in) with the Bacillus

stearothermophilus disc assay method. Yeast and Molds** Not to exceed 10/gm in cultured products.

* Not applicable to cultured products. ** Not applicable to other than cultured products. *** Not applicable to UHT dairy products. 7 ANIMAL HEALTH

7.1 The herd shall be given tuberculin tests (T.B) once every two years. A qualified veterinarian shall make all tests and re-tests. Positive reactors shall be removed from the farm. For tuberculosis test purposes, the herd is defined as all adult cattle 24 months of age and over, including any commingled beef animals. Dairy cattle less than two years of age and already milking shall be included in the herd test.

7.2 All milk intended for pasteurization shall be from herds participating in a Brucellosis ring-testing

(BRT) program, which is conducted at least once each year. Herds with positive milk ring results shall have the appropriate follow-up.

7.3 All reactors disclosed by paired blood sample agglutination tests or other confirmative test

methods shall be removed immediately from the farm. Saudi Aramco shall not purchase the milk from herds residing on farms where positive reactors are kept.

7.4 A certificate identifying each animal, signed by a veterinarian, shall be filed as directed by Saudi

Aramco EPD.

8 COWYARD

The cow yard shall be graded and sloped to one end of the yard. It shall have no standing pools of water or accumulations of organic wastes. In loafing or cattle-housing areas, cow droppings and soiled bedding shall be

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removed, or clean bedding added, at sufficiently frequent intervals to prevent the soiling of the cow's udder and flanks. Feeding shall be conducted in a concreted area and waste feed shall be removed either by automatic flushing or daily hosing of the entire area. Goats, camels and sheep shall be kept out of the cowyard.

9 INSECT AND RODENT CONTROL

9.1 Manure shall be handled in a way that prevents insect breeding, e.g.:

9.1.1 Spread directly on the fields; or 9.1.2 Stored for not more than four days in a pile on the ground surface and then spread on the

fields; or 9.1.3 Stored for not more than seven days in an impervious floored bin, or on an imperviously

curbed platform, and then spread on the fields; or 9.1.4 Stored in a tightly-screened and trapped manure shed; or 9.1.5 Effectively treated with larvicide; or 9.1.6 Disposed of by ponding in a manner, which controls insect breeding.

9.2 Manure stacks in loafing areas, stables without stanchions, pen stables, resting barns, wandering

sheds, and free-stall housing shall be properly bedded and managed to prevent fly breeding. 10 MILKING BARN, STABLE, OR PARLOR

10.1 A milking barn, stable, or parlor shall be provided on all dairy farms in which the milking herd shall be housed during milking time operations. The following is required in addition to design, construction, operation and maintenance requirements outlined in Section SASC-S-04 of this Code:

10.1.1 Sufficient floor space to accommodate all animals without overcrowding shall be provided,

e.g. walkways and feedways accessible. 10.1.2 Separate stalls or pens shall be provided for horses, calves and bulls. 10.1.3 Dust-tight covered boxes, bins or separate storage facilities for ground, chopped, or

concentrated feed shall be provided. 10.1.4 Goats, camels and sheep shall be kept out of milking areas.

10.2 Milking shall be conducted in the milking barn, stable or parlor.

10.2.1 The flanks, bellies, udders, teats and tails of all milking cows shall be free from visible dirt. All

brushing shall be completed prior to milking. The udders and teats of all milking cows shall be cleaned and treated with a sanitizing solution just prior to the time of milking, and shall be relatively dry before milking. Wet hand milking is prohibited. The hair on the udders shall be of such length that it is not incorporated with the teat in the inflation during milking.

10.2.2 Surcingles, milk stools and anti-kickers shall be kept clean and stored above the floor. 10.2.3 Handwashing shall be emphasized.

11 TRANSFER AND PROTECTION OF RAW MILK

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Raw milk shall be transferred immediately from the milking barn, stable, or parlor to the milkhouse through sanitary piping. No milk shall be strained, poured, transferred or stored unless it is protected from contamination.

11.1 Equipment and operations shall be so located within the milking barn and milkhouse as to

prevent overcrowding and contamination of cleaned and sanitized containers, equipment and utensils by splash, condensation, or manual contact.

11.2 During processing, pipelines and equipment used to contain or conduct milk shall be effectively

separated from tanks or circuits containing cleaning and/or sanitizing solutions. 11.3 All milk, which has overflowed, leaked, been spilled, or improperly handled, shall be discarded. 11.4 All product-contact surfaces of containers, equipment, and utensils shall be covered or otherwise

protected to prevent the access of insects, dust, condensation and other contamination. All openings, including valves and piping attached to milk storage and transport tanks, pumps or vats, shall be capped or otherwise properly protected. Gravity type strainers in the milkhouse do not have to be covered. Milk pipelines used to convey milk from pre-coolers to the farm bulk tank must be fitted with effective drip deflectors.

11.5 Whenever air under pressure is used for the agitation or movement of milk, or is directed at a milk-

contact surface, it shall be free of oil, dust, rust, excessive moisture, extraneous materials, and odors, and shall otherwise comply with applicable standards.

11.6 Antibiotics and medicines shall be stored in such a manner that they cannot contaminate the milk

contact surface of the equipment, containers or utensils. 12 MILKHOUSE OR MILKROOM

A milkhouse or milkroom of sufficient size shall be provided in which the cooling, handling and storing of milk, and the washing, sanitizing and storing of milk containers and utensils will be conducted. The following is required in addition to design, construction, operation and maintenance requirements outlined in Sections SASC-S-04 and SASC-S-05:

12.1 There shall be no direct opening into any barn, stable, or into a room used for domestic purposes,

except that a direct opening between the milkhouse and milking barn, stable, or parlor is permitted when a tight-fitting, self-closing, solid door(s) hinged to be single or double acting is provided.

12.2 If the transfer of milk from a bulk-holding/cooling tank to a transport tank is through a hose port

located in the milkhouse wall, the port shall be equipped with a tight-fitting door which shall be kept closed when not in use.

12.3 When a transportation tank is used for the cooling and storage of milk on the dairy farm, such a tank

will be provided with a suitable shelter for the receipt of milk. Such a shelter shall be adjacent to, but not a part of, the milkroom and shall comply with the requirements of the milkroom with respect to construction, light, drainage, insect and rodent control, and general maintenance.

12.4 A three compartment sink of adequate size to wash all pieces of disassembled equipment which are

not routinely cleaned and sanitized during cleaning-in-place (CIP) procedures shall be provided in the milkhouse.

13 COOLING RAW MILK

Raw milk for pasteurization or ultra-high temperature treatment shall be cooled to 5°C (41°F) or less within two hours after milking. The milk shall be maintained at that temperature until delivery. Re-circulated cold

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water used in plate or tubular coolers or heat exchangers must be from a safe source and protected from contamination. Such water shall be tested at least twice each year and shall comply with the bacteriological requirements of SASC-S-01 of this Code.

14 TRANSPORTATION OF RAW MILK

Vehicles used to transport milk from the dairy farm to the milk plant or receiving station shall be constructed of stainless steel and operated to protect their content from heat and contamination. If required, vehicles shall be parked under sunshades to reduce the heat load on the refrigeration equipment. Vehicles shall be kept clean, inside and out. The vehicle shall not be used to transport any substance other than milk.

15 EQUIPMENT AND CONTAINERS

15.1 All milk contact surfaces of multi-use containers and equipment shall consist of stainless steel of the ANSI 300 series or equivalent metal or approved heat resistant glass or plastic or rubber or rubber-like materials.

15.2 Where a rotating shaft is inserted through a surface with which milk or milk products come into

contact, the joint between the moving and stationary surfaces shall be close fitting. Where a thermometer or temperature-sensing element is inserted through a surface with which milk or milk products come into contact, a pressure-tight seal shall be provided ahead of all threads and crevices.

15.3 All openings in covers of tanks, vats, separators, etc. shall have raised edges, or shall otherwise be

protected from the entrance of surface drainage. Condensation-diverting aprons shall be provided as close to the tank or vat as possible on all pipes, thermometers, or temperature sensing elements, and other equipment extending into a tank, bowl, vat, or distributor, unless a watertight joint is provided.

15.4 Milk cans shall have umbrella-type covers. 15.5 Strainers, if used, shall be of perforated metal design, and so constructed as to utilize single-service

strainer media. Multiple-use woven material shall not be used for straining milk. An exception may be made to this requirement when, for functional reasons inherent to the production of certain milk products, such as buttermilk, whey, and dry milk products, a woven material is more practical than perforated metal. However, woven material parts shall be mechanically cleaned by such methods that thoroughly clean the woven material and do not contaminate the product.

15.6 Wing nuts, bayonet locks, and similar devices shall be used whenever possible in lieu of bolts and

nuts, to promote easy disassembly. 15.7 There shall be no threads used in contact with milk or milk products except where needed for

functional and safety reasons, such as in clarifiers, pumps, and separators. Such threads shall be designed to facilitate cleaning. Ordinary "V" type threads are prohibited.

16 PIPING

16.1 All sanitary piping, connection and fittings shall consist of stainless steel of the ANSI 300 series or equivalent metal or approved heat resistant glass. Approved plastic, or rubber and rubber-like materials, may be used for gaskets, sealing applications, and for short flexible takedown jumpers or connections where flexibility is required for essential or functional reasons.

16.2 All interior surfaces of demountable piping, including valves, fittings, and connections are designed,

constructed, and installed to permit inspection and drainage. 16.3 All cleaned-in-place milk pipelines and return-solution lines shall be rigid, self-draining, and so

supported to maintain uniform slope and alignment. Return solution lines shall be constructed of 155


materials that comply with specifications outlined in sub-section 16.1 above. If gaskets are used, they shall be self-positioning, shall be made of materials that comply with specifications outlined in sub-section 16.1 above, and shall be designed, finished, and applied to form a smooth, flush interior surface. If gaskets are not used, all fittings shall have self-positioning faces designed to form a smooth, flush interior surface. All interior surfaces of welded joints in pipelines shall be smooth and free from pits, cracks or inclusions.

16.4 Each cleaning circuit shall have access points for inspection in addition to the entrances and exits.

These may be valves, removable sections, fittings, or other means or combinations that are adequate for inspection of the interior of the line. These access points shall be located at sufficient intervals to determine the general condition of the interior surfaces of the line.

16.5 No alteration or addition shall be made to any welded milk pipeline system without prior application

and "approval". 17 CLEANING OF PIPELINES

17.1 Pipelines and/or equipment designed for cleaning-in-place (CIP) shall meet the following requirements:

17.1.1 An effective cleaning and sanitizing regimen for each separate cleaning circuit shall be

followed. 17.1.2 During processing, pipelines and equipment used to contain or conduct milk and milk products

shall be effectively separated from tanks or circuits containing cleaning and/or sanitizing solutions.

17.1.3 An accurate temperature-recording device shall be installed in the return solution line to

record the temperature and time during which the line or equipment is exposed to cleaning and sanitizing. Temperature recording charts shall be identified, dated, and retained for three months.

17.2 A three compartment sink of adequate size to wash all pieces of disassembled equipment which are

not cleaned and sanitized as part of the cleaning-in-place (CIP) process shall be provided in the milk plant.

18 PROTECTION FROM CONTAMINATION

18.1 Only culinary-grade air and steam shall be used. 18.2 Receiving and dump vats shall be completely covered, except during washing and sanitizing, and

when milk is being dumped. Where strainers are used, the cover for the vat opening shall be designed to cover the opening with the strainer in place.

18.3 All milk or milk products or ingredients, which have been spilled, overflowed, or leaked, shall be

discarded. 18.4 Milk and milk products drained from processing equipment at the end of a run, or collected from a

defoamer system which does not continuously return such product to the filler bowl, shall be repasteurized only if such milk or milk products are handled in a sanitary manner and maintained at 5°C (41°F) or less. When the handling and/or refrigeration of such milk and milk products is not in compliance with this requirement, they shall be discarded. Returned packaged milk and milk products shall not be repasteurized for Grade "A" use.

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18.5 During processing, pipelines and equipment used to contain or conduct milk products shall be effectively separated from tanks or circuits containing cleaning, and/or sanitizing solutions.

18.6 All product contact surfaces of containers, equipment, and utensils shall be covered or otherwise

protected to prevent the access of insects, dust, condensation, and other contamination. All openings, including valves and piping attached to milk storage and transport tanks, pumps, or vats, etc. shall be capped or otherwise properly protected. The application of suitable filters to the manholes of transport tanks during unloading shall be considered satisfactory.

18.7 Standardization is done before the pasteurization process is started, unless pasteurized milk or milk

products are used for standardization. Such pasteurized milk products shall be protected against contamination. In no case shall pasteurized milk or milk products be standardized with unpasteurized milk unless the standardized product is subsequently pasteurized. Standardization of Grade "A" milk and milk products with milk and milk products of other than Grade "A" quality is prohibited.

18.8 The processing of goods and/or drinks other than Grade "A" milk and milk products are performed to

preclude the contamination of such milk and milk products. 18.9 Pasteurized milk shall not be strained or filtered except through a perforated metal strainer.

Multiple-use woven material shall not be used for straining milk. 19 PASTEURIZATION TEMPERATURE REQUIREMENTS

19.1 Standard pasteurization requires that every particle of milk or milk product be heated in properly designed and operated equipment to one of the temperatures given in the following table and then held continuously at or above that temperature for at least the corresponding time specified:

Temperature in Degrees Time

Celsius Fahrenheit 63* 145 30.00 mins 72* 161 15.00 secs 89 191 1.00 secs 90 194 0.50 secs 90 201 0.10 secs 96 204 0.05 secs

100 212 0.01 secs * If the fat content of the milk product is 10% or more, or if it contains added sweeteners, the specified temperature shall be increased by 3°C (5°F)

19.2 Ultra-high temperature treatment requires that every particle of milk or milk product be heated in

properly designed and operated equipment to 138°C (280°F) or above and held at that temperature for at least two seconds, either before or after packaging, so as to produce a product which has an extended shelf life under proper storage conditions.

19.3 All indicating and recording thermometers used in connection with pasteurization or ultra-high

temperature milk or milk products shall be accurate to within ±0.2°C (±0.5°F) throughout specified scale range. All recording thermometer charts shall comply with all the applicable requirements of sub-section 23 of this Code Section.

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20 BATCH PASTEURIZATION

20.1 Time, temperature and holding controls for batch pasteurizers:

20.1.1 The vat shall be provided with adequate agitation, operating throughout the holding period. No batch of milk or milk product shall be pasteurized unless it covers a sufficient area of the agitator to ensure adequate agitation.

20.1.2 The pasteurizer shall be so designed that the simultaneous temperature difference between

the milk or milk product at the center and the coldest milk or milk product in the vat will not exceed 0.5°C (1°F) at any time during the holding period.

20.1.3 Each batch pasteurizer shall be equipped with both an indicating and a recording

thermometer. The thermometers shall read not less than the required pasteurization temperature throughout the required holding period. The plant operator shall check daily the temperature shown by the recording thermometer against the temperature shown by the indicating thermometers; this comparison shall be noted on the recording thermometer chart. The recording thermometer shall not read higher than the indicating thermometer. No batch of milk or milk products shall be pasteurized unless it is sufficient to cover the bulbs of both the indicating and the recording thermometers.

20.1.4 Assurance of minimum holding periods:

20.1.4.1 Batch pasteurizers shall be operated so that every particle of milk product will be

held at not less than the minimum pasteurization temperature continuously for at least 30 minutes. When milk or milk products are raised to pasteurization temperature in the vat, and cooling is begun in the vat simultaneously with or before the opening of the outlet valve, the recorder chart shall show at least 30 minutes at not less than minimum pasteurization temperature. When milk or milk products are preheated to pasteurization temperature before entering the vat, the recorder chart shall show a holding period of at least 30 minutes at not less than the minimum pasteurization temperature plus the time of filling from the level of the recorder bulb. When cooling is begun in the holder after the opening of the outlet valve, or is done entirely outside the holder, the chart shall show at least 30 minutes at not less than the minimum pasteurization temperature plus the time of emptying to the level of the recording thermometer bulb.

20.1.4.2 When the recorder time interval on the recorder chart at the pasteurization

temperature includes filling and/or emptying time, such intervals shall be indicated on the recorder chart by the operator, by removing the recording thermometer bulb from the milk for a sufficient time to depress the pen, or by turning cold water into the vat jacket at the end of the holding period, or by inscribing the holding time on the chart. The filling time and the emptying time for each holder so operated shall be determined by EPD representative, initially and after any change which may affect these times.

20.1.4.3 No milk shall be added to or removed from the holder after the start of the holding

period.

20.2 Airspace heating:

20.2.1 Means shall be provided and used in batch pasteurizers to keep the atmosphere above the milk and milk products at a temperature at least 3°C (5°F) higher than the minimum required temperature of pasteurization during the holding period.

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20.2.2 Each batch pasteurizer shall be equipped with an airspace thermometer. The surface of the milk or milk product shall be at least 2.5 centimeters (1 inch) below the bottom of the thermometer bulb when the vat is in operation.

20.2.3 The temperature shown by the airspace thermometer shall be recorded on the recording

thermometer chart each time the pasteurizer is in operation.

20.3 Design and installation of valves and connections:

20.3.1 Valves and pipeline connections shall meet the requirements of sub-section 16 of this Code Section.

20.3.2 All pipelines and fittings shall be so constructed and so located that leakage will not occur.

Dependence shall not be placed on soldered joints to prevent leakage. 20.3.3 To prevent clogging and to promote drainage, all leak-protection grooves shall be at least 5

millimeters (0.2 inches) wide, and at least 2.5 millimeters (0.1 inches) deep at the center. Mating grooves shall provide these dimensions throughout their combined length whenever the valve is in, or approximately in, the fully closed position. All single-leak grooves, and all mating-leak grooves when mated, shall extend throughout the entire depth of the seat, so as to divert leakage occurring at all points throughout the depth of the seat, and so as to prevent air bindings. Washers or other parts shall not obstruct leak-protector grooves.

20.3.4 A stop shall be provided on all plug-type outlet valves and on all plug-type inlet valves in order

to guide the operator in closing the valve so that unpasteurized milk may not inadvertently be permitted to enter the outlet line or the holder, respectively. The stop shall be designed so that the plug will be irreversible when the plug is provided with any grooves or their equivalent, unless duplicate, diametrically opposite grooves are also provided. In the case of two-way, plug-type valves (i.e. those having only one inlet and one outlet), a 180 degree stop, or any combination of stops permitting two fully closed positions, may be substituted for a 90 degree stop, provided that there are no air-relief grooves in the plug and that all leak grooves are located symmetrically with respect to the valve inlet. Stops shall be designed so that the operator cannot turn the valve beyond the stop position either by raising the plug or by any other means.

20.3.5 Outlet valves, in addition to the requirements listed above, shall be designed to prevent the

accumulation of unpasteurized milk in the milk passages of the valve when the valve is in any closed position.

20.3.6 All inlet pipelines and outlets from vat pasteurizers shall be equipped with leak-protector

valves. Installations not equipped with leak-protector inlet valves shall be accepted when the piping is so arranged that only one vat can be connected to the inlet at a time, and such piping is disconnected during the holding and emptying periods.

20.3.7 Inlet and outlet connections, other than through close-coupled valves, shall not enter or leave

the pasteurizer below the level of the milk inside. 20.3.8 In cases where the inlet line enters the holder above the milk level, and in which the inlet line

may be submerged and thus prevent its complete emptying when the inlet valve is closed, the inlet line shall be provided with an automatic air-relief or vent, located either at the valve or elsewhere, and designed to function in every closed position of the valve. A vent may be provided by drilling a hole at least 3 millimeters (0.125 inches) in diameter in the vat pipe, below the vat cover, but above the maximum milk level.

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20.3.9 All leak-protector valves shall be installed in the proper position to ensure the function of the leak-diversion device. Inlet valves shall not be located in vertical pipelines unless they can be installed so that one of the groove systems is at the lowest level of the valve; and pipelines between the inlet valve and the pasteurizer shall be as short as practicable and shall be sloped to drain.

20.3.10 All outlet valves shall be kept fully closed during filling, heating, and holding periods; and all

inlet valves shall be kept fully closed during holding and emptying periods.

21 (HTST) CONTINUOUS FLOW PASTEURIZATION (see further explanation in Appendix I)

21.1 All indicating thermometers and recorder/controller instruments and devices used in connection with the high temperature, short time (HTST) continuous flow pasteurization of milk or milk products shall comply with specifications set forth in sub-section 19.3 and sub-section 24 of this Code Section.

21.2 Automatic milk-flow controller: 21.2.1 Each high temperature, short time (HTST) continuous flow pasteurization system shall be

equipped with an automatic milk-flow control device of the diversion type which complies with the following definition, specifications, and performance requirements:

21.2.2 The term "automatic milk-flow controls" shall mean those safety devices which control the flow

of milk in relation to the temperature of the milk; heating medium; and/or pressure, vacuum or other auxiliary equipment. Milk-flow controls shall not be considered as part of the temperature control equipment. Milk-flow controls shall be of the flow-diversion type which automatically cause the diversion of the milk in response to a substandard pasteurization temperature. At substandard temperatures, flow-diversion devices return the milk to the raw milk side of the heating system continuously until required pasteurization temperatures are obtained. After required pasteurization temperatures are obtained, the automatic milk-flow control device restores forward flow through the pasteurizer.

21.3 All flow-diversion devices used in continuous pasteurizers shall comply with the following or equally

satisfactory specifications: 21.3.1 Forward flow of sub-temperature milk due to the omission or looseness of the connecting clip

shall be prevented by one of the following or by any other equally satisfactory means:

21.3.1.1 Making the valve and its actuating mechanism integral. 21.3.1.2 Where there is a connecting device, by making it impossible to assemble the valve

and its actuating mechanism in a way that will function other than properly.

22.3.1.3 Where there is a connecting device which may be omitted or shaken loose, by providing for pushing instead of pulling the valve to the diverted position.

21.3.1.4 By designing the system so that the pump will shut down when the milk is below

the pasteurization temperature and the valve is not in the fully diverted position; 21.3.2 When a packing gland is used to prevent leakage around the actuating stem, it shall not be

possible to tighten the stem-packing nut to such an extent as to prevent the valve from assuming the fully diverted position.

21.3.3 A leak escape shall be installed on the forward-flow side of the valve seat. However, when

backpressure is exerted on the forward-flow side of the valve seat while the milk flow is being diverted, the leak escape should lie between two valve seats, or between two portions of the

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same seat, one upstream and the other downstream from the leak escape. The leak escape shall be designed and installed to discharge all leakage to the outside, or to the constant-level tank through a line separate from the diversion line. When leakage is discharged to the constant-level tank, a sight glass shall be installed in the leak escape line to provide a visual means of leak detection.

21.3.4 The closure of the forward-flow seat shall be sufficiently tight so that leakage past it will not

exceed the capacity of the leak escape device, as evidenced when the forward-flow line is disconnected; and, in order that proper seating may not be disturbed, the length of the connecting rod shall not be adjustable by the user.

21.3.5 The flow-diversion device shall be so designed and installed that failure of the primary

motivating power shall automatically divert the flow of milk. 21.3.6 The flow-diversion device shall be located downstream from the holder. The flow sensor shall

be located not more than 46 centimeters (18”) upstream from the flow-control device.

21.3.7 The pipeline from the diversion port of the flow-diversion device shall be self-draining and shall be free of restrictions or valves unless such restrictions or valves are so designed that stoppage of the diversion line cannot occur.

21.3.8 When it is used, the pipeline from the leak detector port of the flow-diversion device shall be

self-draining and shall be free of restrictions or valves, unless such restrictions or valves are so designed that stoppage of the leak detector line cannot occur.

21.4 Milk-flow controller instrumentation shall comply with the following requirements:

21.4.1 The thermal limit controller shall be set and sealed so that forward flow of product cannot start

unless the temperature at the controller sensor is above the required pasteurization temperature as defined in sub-section 19 of this Code Section for the milk or milk product and the process used, nor continue during descending temperatures when the temperature is below the required pasteurization temperature.

21.4.1.1 The seal shall be applied by Saudi Aramco EPD representative after testing and

shall not be removed without immediately notifying a Saudi Aramco EPD representative.

21.4.1.2 The system shall be so designed that no milk can be bypassed around the

controller sensor that shall not be removed from its proper position during the pasteurization process.

21.4.1.3 The cut-in and cut-out milk temperatures, as shown by the indicating thermometer,

shall be determined at the beginning of each day's operation and entered upon the recorder chart daily by the plant operator.

21.4.2 Manual switches for the control of pumps, or other devices which produce flow through the

holder, shall be wired so that the circuit is completed only when milk is above the required pasteurization temperature as defined in sub-section 19 of this Code Section, or when the diversion device is in the fully diverted position.

21.5 Holding tube:

21.5.1 Holders shall be designed to provide for the holding of every particle of milk or milk product for

at least the time required in sub-section 19 of this Code Section for the milk or milk product and the process used.

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21.5.2 The holder shall be so designed that the simultaneous temperature difference between the

hottest and coldest milk in any cross section of flow at any time during the holding period will not be greater than 0.5°C (1°F). This requirement may be assumed to have been satisfied without test in tubular holders of 18 centimeters (7 inches) of smaller diameter, which are free of any fittings through which the milk may not be thoroughly swept.

21.5.3 No device shall be permitted for short-circuiting a portion of the holder to compensate for

changes in rate of milk flow. Holding tubes shall be installed so that sections of pipe cannot be left out, resulting in a shortened holding time.

21.5.4 The holding tube shall be arranged to have a continuously upward slope in the direction of

flow of not less than 2 centimeters per meter (0.25 inches/foot). 21.5.5 Supports for tubes shall be provided to maintain all parts of holding tubes in a fixed position,

free from any lateral or vertical movement. 21.5.6 The holder shall be so designed that no portion between the inlet and the flow-control

temperature sensor is heated.

21.6 An indicating thermometer shall be located as near as practicable to the temperature sensor of the recorder/controller, but may be located a short distance upstream from the latter where milk between the two thermometers does not differ significantly in temperature.

21.6.1 The temperature shown by the recorder/controller shall be checked daily by the plant operator

against the temperature shown by the indicating thermometer. Readings shall be recorded on the chart. The recorder/controller shall be adjusted to read no higher than the indicating thermometer.

21.6.2 The recorder/controller charts shall comply with the applicable provisions of sub-section 22 of

this Code Section.

21.7 The pump(s) and other equipment, which may produce, flow through the holder shall be located upstream from the holder. Pumps and other flow-promoting devices may be located downstream from the holder if means are provided to eliminate negative pressure between the holder and the inlet to such equipment. When vacuum equipment is located downstream from the holder, an effective vacuum breaker, plus an automatic means of preventing a negative pressure in the line between the flow-diversion device and the vacuum chamber, shall be provided.

21.7.1 The speed of pumps or other flow-promoting devices governing the rate of flow through the

holder shall be so controlled as to ensure the holding of every particle of milk or milk product for at least the time required in sub-section 19 of this Code Section. In all cases, the motor shall be connected to the metering pump by means of a common drive shaft, or by means of gears, pulleys, or a variable-speed drive, with the gear box, the pulley box, or the setting of the variable speed protected in such a manner that the holding time cannot be shortened without detection by the Saudi Aramco EPD representative. This shall be accomplished by the application of a suitable seal(s) after testing by the Saudi Aramco EPD representative. Such a seal shall not be broken without immediately notifying Saudi Aramco EPD. This provision shall apply to all homogenizers used as timing pumps. Variable speed drives used in connection with the metering pump shall be so constructed that wearing or stretching of the belt results in a slowdown, rather than a speed-up, of the pump. The metering or timing pump shall be of the positive displacement type.

21.7.2 The holding time shall be taken to mean the flow of the fastest particle of milk, at or above the

required pasteurization temperature as defined in sub-section 19 of this Code Section for the 162


milk or milk product and the process used, through the holder section; i.e. that portion of the system that is outside of the influence of the heating medium, that slopes continuously upward in the downstream direction, and that is located upstream from the flow-diversion device. Tests for holding time shall be made when all equipment and devices are operated and adjusted to provide for maximum flow. When a homogenizer is located upstream from the holder, the holding time shall be determined with the homogenizer in operation with no pressure on the homogenizer valves. Where bypass lines are provided, either upstream or downstream from the metering pump, the holding time shall be tested with both the regular and bypass line open, unless the bypass valve is so designed that both lines cannot be open at the same time. The holding time shall be tested during both forward and diverted flow. If necessary to lengthen the holding time during diverted flow, an identifiable restriction may be placed in the vertical portion of the diversion pipeline. When vacuum equipment is located downstream from the holder, the holding time shall be tested with the metering pump operating at maximum flow and the vacuum equipment adjusted to provide for the maximum vacuum. The holding time shall be tested in both forward and diverted flow by Saudi Aramco EPD initially, semiannually thereafter, after any alteration or replacement that may affect the holding time, and whenever the seal of the speed setting has been broken.

21.8 Means shall be provided to preclude the backup and overflow of water from the vacuum condenser

to the vacuum chamber when a water feed line is connected to a vacuum condenser and the vacuum condenser is not separated from the vacuum chamber by a physical barrier. This provision may be satisfied by the use of a safety shutoff valve located on the water feed line to the vacuum condenser that is automatically actuated by a control which will shut off the influent water if, for example, the condensate pump stops and the water level rises above a predetermined point in the vacuum condenser. This valve may be actuated by water, air, or electricity, and shall be so designed that failure of the primary motivating power will automatically stop the flow of water into the vacuum condenser.

22 PASTEURIZATION EMPLOYING REGENERATIVE HEATING

22.1 Pasteurizer systems employing milk-to-milk regenerative heating with both sides closed to the atmosphere shall comply with the following or equally satisfactory specifications:

22.1.1 Regenerators shall be constructed, installed, and operated so that pasteurized product in the

regenerator will automatically be under greater pressure than raw milk in the regenerator at all times.

22.1.2 The pasteurized product, between its outlet from the regenerator and the nearest point

downstream open to the atmosphere, shall rise to a vertical elevation of 30 centimeters (12 inches) above the highest raw milk level downstream from the constant-level tank and shall be open to the atmosphere at this or a higher elevation.

22.1.3 The overflow of the top rim of the constant level raw milk tank shall always be lower than the

lowest milk level in the regenerator. 22.1.4 No pump or flow-promoting device which can affect the proper pressure relationships within

the regenerator shall be located between the pasteurized outlet from the regenerator and the nearest downstream point open to the atmosphere.

22.1.5 No pump shall be located between the raw milk inlet to the regenerator and the raw milk

supply tank unless it is designed and installed to operate only when milk is flowing through the pasteurized product side of the regenerator and when the pressure of the pasteurized product is higher than the maximum pressure produced by the pump. This may be accomplished by wiring the booster pump so that it cannot operate unless: a) the metering pump is in operation; b) the flow-diversion device is in forward-flow position; and c) the pasteurized product pressure exceeds 0.071 kilograms per square centimeter (1 pound per square inch)

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the maximum pressure developed by the booster pump. Pressure gauges shall be installed at the raw milk inlet to the regenerator and the pasteurized product outlet of the regenerator or the outlet of the cooler.

22.1.6 The motor, casing and impeller of the booster pump shall be identified, and such records

thereof maintained as directed by EPD. All electric wiring interconnections should be in permanent conduit (except that rubber covered cable may be used for final connections), with no electrical connections to defeat the purpose of any provisions of this Code Section.

22.1.7 All raw milk in the regenerator will drain freely back into the constant-level raw milk tank when

the raw milk pump(s) are shut down and the raw milk outlet from the regenerator is disconnected.

22.1.8 When vacuum equipment is located downstream from the flow-diversion device, means shall

be provided to prevent the lowering of the pasteurized product level in the regenerator during periods of diverted flow or shutdown. An effective vacuum breaker, plus an automatic means of preventing a negative pressure, shall be installed in the line between the vacuum chamber and the pasteurized product inlet to the regenerator.

22.1.9 When the differential pressure controller is installed and wired to control the flow-diversion

device, the raw product booster pump may be permitted to run at all times provided that the metering pump is in operation.

22.2 Milk-to-water-to-milk regenerators with both the milk and the heat-transfer water in the raw milk

section closed to the atmosphere shall comply with the following or equally satisfactory specifications:

22.2.1 Regenerators of this type shall be so designed, installed, and operated that the heat-transfer-medium side of the regenerator in the raw milk section will, automatically, be under greater pressure than the raw milk side at all times.

22.2.2 Only potable water shall be used in the heat-transfer system. The water shall be stored in a

covered tank, which is open to the atmosphere. The elevation of the water shall be at least 30 centimeters (12 inches) higher than any raw milk level downstream from the constant-level tank. The heat-transfer water between its outlet from the regenerator and the nearest point downstream open to the atmosphere shall rise to a vertical elevation of at least 30 centimeters (12 inches) above any raw milk in the system and shall be open to the atmosphere at this or a higher elevation.

22.2.3 The heat-transfer water circuit shall be full of water at the beginning of the run, and all loss of

water from the circuit shall be automatically and immediately replenished whenever raw milk is present in the regenerator.

22.2.4 The overflow of the top rim of the constant level raw milk tank shall always be lower than the

lowest milk level in the raw milk section of the regenerator. The regenerator shall be designed and installed so that all raw milk shall drain freely back to the upstream supply tank when the raw milk pumps are shut down and the raw milk line is disconnected from the regenerator outlet.

22.2.5 No pump shall be located between the raw milk inlet to the regenerator and the raw milk

supply tank, unless it is designed and installed to operate only when water is flowing through the heat-transfer section of the regenerator, and when the pressure of the heat-transfer water is higher than the pressure of the raw milk. This may be accomplished by wiring the booster pump so that it cannot operate unless: a) the heat-transfer water pump is in operation; and b) the heat-transfer water pressure exceeds by at least 0.07 kilograms per square centimeter (1 pound per square inch) the raw milk pressure in the regenerator. Pressure gauges shall be

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installed at the raw milk inlet and the heat-transfer water outlet of the regenerator. The accuracy of the required pressure gauges shall be checked by the regulatory agency on installation, quarterly thereafter, and following repair or replacement.

23 U.H.T. (Ultra-High Temperature)

23.1 The chemical, physical and bacteriological standards for Grade "A" raw milk utilized to produce ultra-high temperature (UHT) milk and milk products shall conform with the requirements stipulated in sub-section 6 of this Code Section.

23.2 Only Grade "A" milk powder and butterfat shall be used to produce UHT milk products.

24 TEMPERATURE RECORDING CHARTS

All temperature-recording charts shall be preserved for a period of three months. The use of such charts shall not exceed the time limit for which they are designed. Overlapping of recorded data shall be a violation of this item.

24.1 Batch pasteurizer recording charts shall contain the following information:

24.1.1 The name of the milk plant and the date. 24.1.2 Number or location of recorder when more than one is used. 24.1.3 Extent of holding period, including filling and emptying times when required (see sub-section

20 of this Code Section). 24.1.4 Reading of airspace thermometer within the holding period at a given time or reference point

as indicated on the chart (see sub-section 20 of this Code Section). 24.1.5 Reading of indicating thermometer within the holding period at a given time or reference point

as indicated on the chart (see sub-section 20 of this Code Section). 24.1.6 Quarterly, the initials of the regulatory agency opposite the required readings of the indicating

thermometer and airspace thermometer (see sub-section 20 of this Code Section). 24.1.7 Semi-annually, the time accuracy of the recorder, as determined by Saudi Aramco EPD 24.1.8 Amount and name of pasteurized milk or milk product represented by each batch or run on

the chart. 24.1.9 Record of unusual occurrences. 24.1.10 Signature or initials of operator.

24.2 High temperature, short time pasteurizer recording thermometer charts shall contain all the

information specified in sub-section 24.1 above, except reference to holding period (including filling and emptying), and reference to airspace thermometers, may be omitted. The following additional information is required:

24.2.1 A record of the time during which the flow diversion device is in the forward-flow position.

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24.2.2 The cut-in and cut-out milk temperatures recorded daily by the operator at the beginning of the run, and initialed quarterly by the regulatory agency.

25 EQUIPMENT TESTS AND EXAMINATIONS

Saudi Aramco EPD shall perform the indicated tests on the instruments and devices initially on installation, and at least once each six months thereafter, and whenever any alteration or replacement is made which may affect the proper operation of the instrument or device.

26 COOLING OF MILK

All raw milk and milk products shall be maintained at 5°C (41°F) or less until processed. All pasteurized milk and milk products, except those to be cultured, shall be cooled immediately prior to filling or packaging in approved equipment to a temperature of 5°C (41°F) or less. All pasteurized milk and milk products shall be stored at a temperature of 5°C (41°F) or less. On delivery vehicles, the temperature of milk and milk products shall not exceed 5°C (41°F). Every room or tank in which milk or milk products are stored shall be equipped with an accurate thermometer.

27 PACKAGING

27.1 Packaging of milk products shall be in single service containers. 27.2 All milk and milk products, including concentrated milk and milk products, shall be packaged at

the plant where final pasteurization is performed. Such packaging shall be done without undue delay following final pasteurization.

28.3 All packaging shall be done on approved mechanical equipment. The term "approved mechanical

equipment" shall not be interpreted to exclude manually operated machinery. 27.4 Packaging machines shall be designed to minimize the need for adjustment during operation. 27.5 Packaging machine supply tanks and bowls shall have covers, which are constructed to prevent any

contamination from reaching the inside of the filler tank or bowl. All covers shall be in place during operation.

27.6 A drip deflector shall be installed on each filler valve. Such drip deflector shall be designed and

adjusted to divert condensation away from the open container. 27.7 Container in-feed conveyors to automatic packaging machines shall have overhead shields to protect

the packages from contamination. Such shields shall extend from the forming unit discharge to the filling unit and from the filling unit to the closure unit.

27.8 Container-fabricating materials, such as paper stock, foil, wax, plastic, etc. shall be handled in a

sanitary manner and protected against undue exposure during the package assembly operation. 27.9 Packaging machine floats shall be designed to be adjustable without removing the cover. 27.10 The filler pipe of all bottling and packaging machines shall have an apron or other approved device

as close to the filler bowl as possible to prevent condensation or drip from reaching the inside of the filler bowl.

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27.11 Filling cylinders on packaging machines shall be protected from contamination by the use of overhead shields. When any lubricant is applied to the filler pistons, cylinders, or other milk contact surfaces, the lubricant shall be nontoxic, sterile, and shall be sparingly applied in a sanitary manner.

27.12 Closing of packages:

27.12.1 The closing of milk and milk product containers shall be done in a sanitary manner on

approved mechanical closing equipment. The term "approved mechanical closing equipment" shall not exclude manually operated machinery. Hand-capping is prohibited except in the case of 11 liters (3 gallons) or larger containers where suitable mechanical equipment for the closing of such containers is not available, and then only if the required application is submitted and the review and inspection procedure proves to Saudi Aramco EPD that the proposed method of closing such large containers eliminates all possibility of contamination.

27.12.2 All mechanical closure mechanisms shall be designed to minimize the need for adjustment

during operation. 27.12.3 Packages, which have been imperfectly closed, shall be emptied immediately into approved

sanitary containers. Such milk or milk products shall be protected from contamination, maintained at 5°C (41°F) or less, and subsequently repasteurized or discarded.

2712.4 All closures shall protect the pouring lip of multi-use containers to at least the greatest

diameter. Single-service containers shall be so constructed that the product and the pouring and opening areas are protected from contamination during handling, storage and when the containers are initially opened.

27.12.5 Closures shall be handled in a sanitary manner.

28 VEHICLES

In addition to requirements outlined in sub-section 26 of SASC-S-04, all vehicles used for transportation of pasteurized milk and milk products shall be constructed and operated so that the milk and milk products are maintained at 5°C (41°F) or less. If required, vehicles shall be parked under sun shades to reduce the heat load on the refrigeration equipment.

29 RESIDUAL BACTERIAL COUNTS (PACKAGING)

The residual bacteria count of multi-use and single-service containers used for packaging pasteurized milk and milk products shall not exceed one per mL of capacity or not over one colony per square centimeter (50 colonies per 8 square inches) of product-contact surface in three out of four samples taken at random on a given day. All multi-use and single-service containers shall be free of coliform organisms.

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SASC-S-06

APPENDIX I 30 INTRODUCTION TO THE HTST PASTEURIZATION SYSTEM

30.1 Public health significance:

30.1.1 Pasteurization, at this time, is the most practical means of insuring a consistently safe milk supply. Pasteurized milk is now one of our safest foods; but when contaminated, it may become the most dangerous because milk is a perfect medium for bacterial growth.

30.1.2 The high temperature short time (HTST) pasteurizer unit is designed with safeguards to

prevent human error or equipment malfunction. These safeguards are necessary to ensure pasteurization of every particle of milk.

30.1.3 The heating and the cooling regeneration features of the HTST unit offer important efficiencies

by conserving heat, refrigeration, space, and time requirements. 30.1.4 Carefully selected temperature and time relationships (one is as important as the other) are

required to destroy pathogenic or disease-producing bacteria and coliform microorganisms found in raw milk. Emphasis must be placed on the fact that pasteurization should not be considered a substitute for good sanitary practices.

30.2 Milk flow through basic HTST pasteurization system:

30.2.1 Raw milk, in a constant level supply tank at approximately 5°C (41°F), is sucked into the

regenerator section of the HTST pasteurizer. 30.2.2 In the regenerator section, the cold raw milk is warmed to approximately 57.2°C (135°F) by

hot pasteurized milk flowing in a counter current direction on the opposite sides of thin stainless steel plates.

30.2.3 In turn, the hot pasteurized milk, at least 71.7°C (161°F), is cooled to approximately 32°C

(90°F) by the cold raw milk. 30.2.4 The warm raw milk, which is still under suction, passes through a positive displacement timing

pump. 30.2.5 The timing pump, having pulled the milk from the constant level supply tank, delivers the milk

under pressure through the rest of the HTST pasteurization system. 30.2.6 Warm raw milk is pumped through the heater section where hot water on the sides of thin

stainless steel plates opposite the milk heats the milk to a temperature of at least 71.7°C (161°F).

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30.2.7 The milk, now at pasteurization temperature, and under pressure, flows through the holding tube.


30.2.8 The maximum velocity of the milk through the tube, predetermined by adjusting the maximum

speed of the timing pump and the length of the tube, is such that each particle of milk is held in the holding tube for at least 15 seconds.

30.2.9 Located at the end of the holder are two thermometers, one an indicating thermometer and one a recorder controller. The milk passes the bulbs of both these instruments.

30.2.10 The milk then passes into the flow diversion valve which automatically assumes a forward flow position if the milk passes the recorder controller bulb at 72.2°C (162°F) or higher. The valve automatically assumes the diverted flow position if the milk passes the recorder controller bulb below 71.7°C (161°F).

30.2.11 Improperly heated milk flows through the diverted flow line back to the raw milk constant level

supply tank. 30.2.12 The heated milk flows through the forward flow line to the regenerator section where it heats

the cold raw milk and is simultaneously cooled to approximately 32°C (90°F). 30.2.13 The warm pasteurized milk passes through the cooling section where coolant (opposite the

pasteurized milk) cools the milk to a temperature of 5°C (41°F) or below. The coolant may be refrigerated water, nontoxic food-grade propylene glycol, or a combination of the two.

30.2.14 The cold pasteurized milk then passes to a storage tank or vat to await packaging.

30.3 Heat exchangers:

30.3.1 The heat exchanger plates are constructed of seamless stainless steel with synthetic rubber

gaskets bonded to the plates. 30.3.2 The gaskets are impervious to absorption. 30.3.3 The number of plates used must be adequate to provide a maximum number of counter

current streams and turbulent flow. 30.3.4 No bypass or short circuits around the plates are permitted, except automatically controlled

valves for startup, as may be provided in accordance with the USPHS Pasteurized Milk Ordinance and Code.

30.3.5 The raw product passage baffle plate is drilled to permit drainage of raw product.

30.4 Requirements for the holding tube:

30.4.1 The velocity of a constant column of liquid flowing through a tube will increase upon

decreasing the diameter of the tube. The holding tube is required to continuously slope upwards from the inlet of the holding tube to the flow diversion valve, to preclude the entrapment of air. Such air entrapment has the effect of decreasing tube diameter and increasing product velocity.

30.4.2 To prevent variance in the slope of the holding tube, the tube supports should be permanently

fixed. 30.4.3 Shortening the holding tube will decrease holding time. No short-circuiting of the tube is

permitted. In the case of holding tubes which form a loop, short sections of pipe on opposing sides shall be of unequal length to prevent omitting a section.

REFERENCES

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1. Saudi Arabian Standards Organization, “Standards for Pasteurized Milk”, 1977. 2. “Standard Methods for the Examination of Dairy Products”, 15th Ed., 1985. 3. US Public Health Services: 4. “Food Service Sanitation Manual”, PHS Pub. #934, 1962. 5. “Grade ‘A’ Pasteurized Milk Ordinance”, 1978.

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section 06

Documents

milk products

ice milk

milk sherbet

flow of milk

flavored milk

pasteurized milk plants

pasteurized milk ordinance

egg products