(93) 3-A Steering Committee--The committee composed
of appointees from the International Association for Food Protection,
and the Food and Drug Administration/Public Health Service that reviews
and establishes standards for production and processing equipment
intended for use in this country.
(94) Thermometer--A temperature measuring device that
is either mercury-in-glass, alcohol/spirit-in-glass, electronic/digital,
or dial immersed in liquid and accurate within the appropriate range
of designated use.
(95) Transfer station--Any place, premises, or establishment
where milk or milk products are transferred directly from one milk
tank truck to another.
(96) Ultra-pasteurized--The term "ultra-pasteurized,"
when used to describe a dairy product, means that such product shall
have been thermally processed at or above 138 degrees Celsius (280
degrees Fahrenheit) for at least two seconds, either before or after
packaging, so as to extend a product shelf life under refrigerated
conditions.
(97) Unloading station--Any receiving station, transfer
station, or milk processing plant where milk or milk products are
unloaded from milk tank trucks.
(98) Water ices--The foods defined in Title 21, CFR, §135.160.
(99) Whipped cream--Cream or light whipping cream,
into which air or gas has been incorporated.
(100) Whipped light cream--Light cream into which air
or gas has been incorporated.
(101) Yogurt--The food produced by culturing cream,
milk, partially skimmed milk, or skim milk, used alone or in combination
with a characterizing bacterial culture that contains the lactic acid-producing
bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus.
Yogurt is further defined in Title 21, CFR, §131.200.
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