| (79) Quiescently frozen confection--A clean and wholesome
frozen, sweetened, flavored product in the manufacture of which freezing
has not been accompanied by stirring or agitation (generally known
as quiescent freezing). This confection may be acidulated with food
grade acid, may contain water, may be made with or without added natural
or artificial flavoring, and with or without harmless coloring. The
finished product contains not less than 17% by weight of total food
solids. No processing or mixing shall be used that develops in the
finished food mix any physical expansion in excess of 10%.
(80) Quiescently frozen dairy confection--A clean and
wholesome frozen product made from water, milk products and sugar,
with added harmless natural or artificial flavoring, with or without
added coloring, with or without added stabilizer, with or without
added emulsifier; and in the manufacture of which freezing has not
been accompanied by stirring or agitation (generally known as quiescent
freezing). It contains not less than 13% by weight of total milk solids,
and not less than 33% by weight of total food solids. In the production
of quiescently frozen dairy confections, no processing or mixing before
quiescently freezing is used that develops in the finished confection
mix any physical expansion in excess of 10%.
(81) Receiving station--Any place, premises, or establishment
where raw milk is received, collected, handled, stored, or cooled
and prepared for further transporting.
(82) Reconstituted or recombined milk and milk products--Milk
or milk products defined in this section which result from reconstituting
or recombining of milk constituents with potable water when appropriate.
(83) Regulatory agency--The Department of State Health
Services. For purposes of this chapter, Texas Department of Health
is an equivalent term.
(84) Safe and suitable--Ingredients which perform an
appropriate function in the food in which they are used, and are used
at a level no higher than necessary to achieve their intended purpose
in the food.
(85) Sale--The term "sale" or "sell" means a monetary
transaction, barter, offer, or trade that involves the transfer of
milk, milk products, raw milk, raw milk products, dairy products,
or frozen dessert products. The term also includes transactions conducted
as part of animal shares or animal pools, unless it involves the transfer
of milk from the farmer to a person holding an ownership interest
in the producing animals, who shares costs in proportion to their
ownership interest, and only receives milk in proportion to their
ownership interest as memorialized in a written agreement.
(86) Sanitization--The application of any effective
method or substance to a clean surface for the destruction of pathogens
and other organisms as far as is practicable. Such treatment shall
not adversely affect the equipment, the milk or milk product, or the
health of consumers, and shall be acceptable to the regulatory agency.
(87) Sherbet--The food defined in Title 21, CFR, §135.140.
(88) Single service container--Any container having
a milk product or frozen dessert, in contact with the containers surface
and used in the packaging, handling, storing, or serving frozen desserts
and/or milk products, which is intended for one usage only.
(89) Sour cream or cultured sour cream--The product
resulting from the souring, by lactic acid producing bacteria, of
pasteurized cream, and as further defined in Title 21, CFR, §131.160.
(90) Standard methods--Reference to the latest edition
of "Standard Methods for the Examination of Dairy Products," a publication
of the American Public Health Association, Washington, D.C.
(91) Sterilized--The condition of piping equipment
and containers achieved by the application of heat, chemical sterilant(s),
or other appropriate treatment that renders the piping, equipment,
and containers free of viable microorganisms.
(92) 3-A Sanitary Standards and Accepted Practices--The
standards for dairy equipment and accepted practices formulated by
the 3-A Steering Committee representing the International Association
for Food Protection, the U.S. Public Health Service, and the Dairy
Industry Committee that are published by the International Association
of Milk, Food, and Environmental Sanitarians, 6200 Aurora Avenue,
#200W, Des Moines, Iowa 50322.
(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.
|
