Find Legal Information

SUBPART B—General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 (§58.100 to §58.905)

• 58.100—OMB control numbers assigned pursuant to the Paperwork Reduction Act.
• 58.101—Meaning of words.
• 58.205—Meaning of words.
• 58.305—Meaning of words.
• 58.405—Meaning of words.
• 58.505—Meaning of words.
• 58.605—Meaning of words.
• 58.705—Meaning of words.
• 58.805—Meaning of words.
• 58.122—Approved plants under USDA inspection and grading service.
• 58.123—Survey and approval.
• 58.124—Denial or suspension of plant approval.
• 58.125—Premises.
• 58.126—Buildings.
• 58.127—Facilities.
• 58.128—Equipment and utensils.
• 58.129—Cleanliness.
• 58.130—Health.
• 58.131—Equipment and facilities.
• 58.132—Basis for classification.
• 58.133—Methods for quality and wholesomeness determination.
• 58.134—Sediment content.
• 58.135—Bacterial estimate.
• 58.136—Rejected milk.
• 58.137—Excluded milk.
• 58.138—Quality testing of milk from new producers.
• 58.139—Record of tests.
• 58.140—Field service.
• 58.141—Alternate quality control program.
• 58.142—Product quality and stability.
• 58.143—Raw product storage.
• 58.144—Pasteurization or ultra-pasteurization.
• 58.145—Composition and wholesomeness.
• 58.146—Cleaning and sanitizing treatment.
• 58.147—Insect and rodent control program.
• 58.148—Plant records.
• 58.149—Alternate quality control programs for dairy products.
• 58.236—Pasteurization and heat treatment.
• 58.237—Condensed surge supply.
• 58.238—Condensed storage tanks.
• 58.239—Drying.
• 58.240—Cooling dry products.
• 58.241—Packaging, repackaging and storage.
• 58.242—Product adulteration.
• 58.243—Checking quality.
• 58.244—Number of samples.
• 58.245—Method of sample analysis.
• 58.246—Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins.
• 58.247—Insect and rodent control program.
• 58.332—Segregation of raw material.
• 58.334—Pasteurization.
• 58.335—Quality control tests.
• 58.336—Frequency of sampling for quality control of cream, butter and related products.
• 58.337—Official test methods.
• 58.338—Composition and wholesomeness.
• 58.339—Containers.
• 58.340—Printing and packaging.
• 58.341—Repackaging.
• 58.342—General identification.
• 58.343—Storage of finished product in coolers.
• 58.344—Storage of finished product in freezer.
• 58.438—Cheese from pasteurized milk.
• 58.439—Cheese from unpasteurized milk.
• 58.440—Make schedule.
• 58.441—Records.
• 58.442—Laboratory and quality control tests.
• 58.443—Whey handling.
• 58.444—Packaging and repackaging.
• 58.445—General identification.
• 58.521—Pasteurization and product flow.
• 58.522—Reconstituting nonfat dry milk.
• 58.523—Laboratory and quality control tests.
• 58.524—Packaging and general identification.
• 58.525—Storage of finished product.
• 58.634—Assembling and combining mix ingredients.
• 58.635—Pasteurization of the mix.
• 58.636—Homogenization.
• 58.637—Cooling the mix.
• 58.638—Freezing the mix.
• 58.639—Addition of flavor.
• 58.640—Packaging.
• 58.641—Hardening and storage.
• 58.642—Quality control tests.
• 58.643—Frequency of sampling.
• 58.644—Test methods.
• 58.645—General identification.
• 58.723—Basis for selecting cheese for processing.
• 58.724—Blending.
• 58.725—Trimming and cleaning.
• 58.726—Cutting and grinding.
• 58.727—Adding optional ingredients.
• 58.728—Cooking the batch.
• 58.729—Forming containers.
• 58.730—Filling containers.
• 58.731—Closing and sealing containers.
• 58.732—Cooling the packaged cheese.
• 58.733—Quality control tests.
• 58.809—Pasteurization.
• 58.810—Temperature requirements.
• 58.811—General.
• 58.812—Methods of sample analysis.
• 58.917—General.
• 58.918—Standardization.
• 58.919—Pre-heat, pasteurization.
• 58.920—Homogenization.
• 58.921—Concentration.
• 58.922—Thermal processing.
• 58.923—Filling containers.
• 58.924—Aseptic filling.
• 58.925—Sweetened condensed.
• 58.926—Heat stability.
• 58.927—Storage.
• 58.928—Quality control tests.
• 58.929—Frequency of sampling for quality control.
• 58.930—Official test methods.
• 58.931—General identification.
• 58.150—Containers.
• 58.151—Packaging and repackaging.
• 58.152—General identification.
• 58.153—Dry storage.
• 58.154—Refrigerated storage.
• 58.155—Grading.
• 58.156—Inspection.
• 58.157—Inspection or grading certificates.
• 58.158—Official identification.
• 58.159—Terms.
• 58.210—Dry storage of product.
• 58.211—Packaging room for bulk products.
• 58.212—Hopper or dump room.
• 58.213—Repackaging room.
• 58.311—Coolers and freezers.
• 58.312—Churn rooms.
• 58.313—Print and bulk packaging rooms.
• 58.406—Starter facility.
• 58.407—Make room.
• 58.408—Brine room.
• 58.409—Drying room.
• 58.410—Paraffining room.
• 58.411—Rindless cheese wrapping area.
• 58.412—Coolers or curing rooms.
• 58.413—Cutting and packaging rooms.
• 58.510—Rooms and compartments.
• 58.619—Mix processing room.
• 58.620—Freezing and packaging rooms.
• 58.621—Freezing tunnels.
• 58.622—Hardening and storage rooms.
• 58.806—General.
• 58.214—General construction, repair and installation.
• 58.215—Pre-heaters.
• 58.216—Hotwells.
• 58.217—Evaporators and/or vacuum pans.
• 58.218—Surge tanks.
• 58.219—High pressure pumps and lines.
• 58.220—Drying systems.
• 58.221—Collectors and conveyors.
• 58.222—Dry dairy product cooling equipment.
• 58.223—Special treatment equipment.
• 58.224—Sifters.
• 58.225—Clothing and shoe covers.
• 58.226—Portable and stationary bulk bins.
• 58.227—Sampling device.
• 58.228—Dump hoppers, screens, mixers and conveyors.
• 58.229—Filler and packaging equipment.
• 58.230—Heavy duty vacuum cleaners.
• 58.314—General construction, repair and installation.
• 58.315—Continuous churns.
• 58.316—Conventional churns.
• 58.317—Bulk butter trucks, boats, texturizers, and packers.
• 58.318—Butter, frozen or plastic cream melting machines.
• 58.319—Printing equipment.
• 58.320—Brine tanks.
• 58.321—Cream storage tanks.
• 58.414—General construction, repair and installation.
• 58.415—Starter vats.
• 58.416—Cheese vats, tanks and drain tables.
• 58.417—Mechanical agitators.
• 58.418—Automatic cheese making equipment.
• 58.419—Curd mill and miscellaneous equipment.
• 58.420—Hoops, forms and followers.
• 58.421—Press.
• 58.422—Brine tank.
• 58.423—Cheese vacuumizing chamber.
• 58.424—Monorail.
• 58.425—Conveyor for moving and draining block or barrel cheese.
• 58.426—Rindless cheese wrapping equipment.
• 58.427—Paraffin tanks.
• 58.428—Speciality equipment.
• 58.429—Washing machine.
• 58.511—General construction, repair and installation.
• 58.512—Cheese vats or tanks.
• 58.513—Agitators.
• 58.514—Container fillers.
• 58.515—Mixers.
• 58.516—Starter vats.
• 58.623—Homogenizer.
• 58.624—Freezers.
• 58.625—Fruit or syrup feeders.
• 58.626—Packaging equipment.
• 58.706—General construction, repair and installation.
• 58.707—Conveyors.
• 58.708—Grinders or shredders.
• 58.709—Cookers.
• 58.710—Fillers.
• 58.807—General construction, repair and installation.
• 58.912—General construction, repair and installation.
• 58.913—Evaporators and vacuum pans.
• 58.914—Fillers.
• 58.915—Batch or continuous in-container thermal processing equipment.
• 58.916—Homogenizer.
• 58.231—General.
• 58.232—Milk.
• 58.233—Skim milk.
• 58.234—Buttermilk.
• 58.235—Modified dry milk products.
• 58.808—Whey.
• 58.932—Milk.
• 58.933—Stabilizers.
• 58.934—Sugars.
• 58.935—Chocolate and cocoa.
• 58.248—Nonfat dry milk.
• 58.249—Instant nonfat dry milk.
• 58.250—Dry whole milk.
• 58.251—Dry buttermilk and dry buttermilk product.
• 58.345—Butter.
• 58.346—Whipped butter.
• 58.347—Butteroil or anhydrous milkfat.
• 58.348—Plastic cream.
• 58.349—Frozen cream.
• 58.446—Quality requirements.
• 58.646—Official identification.
• 58.647—Composition requirements for ice cream.
• 58.648—Microbiological requirements for ice cream.
• 58.649—Physical requirements for ice cream.
• 58.650—Requirements for frozen custard.
• 58.652—Composition requirements for sherbet.
• 58.653—Microbiological requirements for sherbet.
• 58.654—Physical requirements for sherbet.
• 58.813—Dry whey.
• 58.936—Milk.
• 58.937—Physical requirements for evaporated milk.
• 58.938—Physical requirements and microbiological limits for sweetened condensed milk.
• 58.322—Cream.
• 58.324—Butteroil.
• 58.325—Anhydrous milkfat.
• 58.326—Plastic cream.
• 58.327—Frozen cream.
• 58.328—Salt.
• 58.329—Color.
• 58.330—Butter starter cultures.
• 58.331—Starter distillate.
• 58.430—Milk.
• 58.431—Hydrogen peroxide.
• 58.432—Catalase.
• 58.433—Cheese cultures.
• 58.434—Calcium chloride.
• 58.435—Color.
• 58.436—Rennet, pepsin, other milk clotting enzymes and flavor enzymes.
• 58.437—Salt.
• 58.517—General.
• 58.518—Milk.
• 58.519—Dairy products.
• 58.520—Nondairy ingredients.
• 58.627—Milk and dairy products.
• 58.628—Sweetening agents.
• 58.629—Flavoring agents.
• 58.630—Stabilizers.
• 58.631—Emulsifiers.
• 58.632—Acid.
• 58.633—Color.
• 58.711—Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
• 58.712—Swiss.
• 58.713—Gruyere.
• 58.714—Cream cheese, Neufchatel cheese.
• 58.715—Cream, plastic cream and anhydrous milkfat.
• 58.716—Nonfat dry milk.
• 58.717—Whey.
• 58.718—Flavor ingredients.
• 58.719—Coloring.
• 58.720—Acidifying agents.
• 58.721—Salt.
• 58.722—Emulsifying agents.
• 58.526—Official identification.
• 58.527—Physical requirements.
• 58.528—Microbiological requirements.
• 58.529—Chemical requirements.
• 58.530—Keeping quality requirements.
• 58.734—Official identification.
• 58.735—Quality specifications for raw materials.
• 58.736—Pasteurized process cheese.
• 58.737—Pasteurized process cheese food.
• 58.738—Pasteurized process cheese spread and related products.
• 58.905—Meaning of words.