Administrative Guidelines for 105 CMR 500.060(A): Pasteurization of Dairy Products

Requirements for pasteurization plants, and facilities that produce milk products, butter or cheese to comply with 105 CMR 500.060 to 500.065.

Effective Date: September 23, 2016

Guidelines

Section 105 CMR 500.060(A) of the Department of Public Health regulation, Good Manufacturing Practices for Food, reads as follows:

“Requirements for pasteurization of dairy products shall be established as administrative guidelines by the Department, based on the Grade "A" Pasteurized Milk Ordinance (PMO) published by the United States Department of Health and Human Services. All pasteurization plants in Massachusetts, as well as all facilities in Massachusetts that produce milk products, butter, or cheese, shall comply with the administrative guidelines. Excluded from the pasteurization requirements is the production of cheese made from unpasteurized milk, which must be aged a minimum of 60 days.”

For the purposes of 105 CMR 500.060(A), the administrative guidelines established by the Department shall be the following sections of the Grade “A” Pasteurized Milk Ordinance (PMO) 2015 Revision as published by the United States Department of Health and Human Services, Public Health Service, and Food and Drug Administration:

• Grade “A” Pasteurized MILK ORDINACE (GRADE “A” PMO)-2015
  • Sections 1 through 4
  • Sections 5, exclusive of dairy farms reference
  • Sections 6 and 7
• Standards for Grade “A” Raw Milk for Pasteurization, Ultra-Pasteurization, Aseptic Processing and Packaging or Retort Processed After Packaging
  • Items 9r through 12r
  • Items 14r through 19r
• Standards for Grade “A” Pasteurized, Ultra-Pasteurized, Aseptically Processed and Packaged Low Acid Milk and/or Milk Products, and Retort Processed After Packaged Low Acid Milk and/or Milk Products
  • Items 1p through 22p
  • Sections 9 through 18
• Appendix B. Milk Sampling, Hauling and Transportation
• Appendix D. Standards for Water Sources
  • Sections I though V
  • Sections VII through VIII
• Appendix E. Examples of 3-out-of-5 Compliance Enforcement Procedures
• Appendix F. Cleaning and Sanitization
• Appendix G. Chemical and Bacteriological Tests
• Appendix H. Pasteurization Equipment and Procedures and Other Equipment
• Appendix I. Pasteurization Equipment and Controls-Tests
• Appendix J. Standards for the Fabrication of Single Service Containers and/or Closures for Milk and/or Milk Products
• Appendix K. HACCP Program
• Appendix L. Applicable Regulations, Standards of Identity for Milk and Milk Products, The Federal Food, Drug and Cosmetic Act and the Federal Insecticide, Fungicide and Rodenticide Act
• Appendix M. Reports and Records
• Appendix N. Drug Residue Testing and Farm Surveillance
• Appendix O. Vitamin Fortification of Fluid Milk Products
• Appendix R. Determination of Time/Temperature Control for Safety of Milk and/or Milk Products
• Appendix S. Aseptic Processing and Packaging Program and Retort Processed After Packaging Program
• Index
• Illustrations
  • Figures 8 through 59
• Tables
  • A and B
  • 1 through 5
  • 9 through 16

For full details, please view the entire Grade “A” Pasteurized Milk Ordinance (PMO) 2015 Revision.
Please note that only the aforementioned sections are adopted as administrative guidelines pursuant to 105 CMR 500.060(A).

Additional Resources

105 CMR 500.000: Good Manufacturing Practices for Food

105 CMR 500.000: Good Manufacturing Practices for Food