DEPARTMENT OF FOOD AND AGRICULTURE
DIVISION OF ANIMAL INDUSTRY
MILK AND DAIRY FOODS CONTROL BRANCH
QUESTIONS AND ANSWERS
ON WEIGHING, MEASURING, METERING
AND SAMPLING MILK AND CREAM
72-84E (Rev.1/27/98)
1
CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE
GENERAL INSTRUCTIONS FOR HANDLING BULK MILK:
a. Wear clean clothing and maintain clean hands.
2.
Be sure that your tanker has been "tagged," showing that it has been properly cleaned and
sanitized. Notify your employer of any unusual conditions.
3.
Wash and dry hands (use soap and clean towels) after connecting milk transfer hose and
just prior to sampling.
4.
Do not smoke in the milk house.
5.
Check recording thermometer chart for proper milk cooling. Agitator shall be running
before chart is removed.
6.
Milk room doors shall not be left open unnecessarily.
7.
Lift tank lid and check milk quality.
8.
Measure the milk and immediately record the reading.
9.
Start agitator, then hook up pipes, hose, and electrical cord. If agitator is not working, note
it on shipper's ticket.
10.
Take all samples while agitator is in motion. Protect samples against breakage or spilling.
In case of foreign objects in milk tank call employer for instructions before pumping.
11.
Identify sample bottle caps with shipper's name or number and date. Complete weight or
measurement and record reading. Required information includes Buyer's name, date,
address, gallons or pounds, producer's name and address or number and sampler's legal
signature.
12.
After tank is pumped out and hose is disconnected, rinse the inside of tank and pipes
thoroughly and close the lids. Avoid spilling milk around driveways and platforms.
2
I
COUNTY SEALER OF WEIGHTS AND MEASURES
The County Sealer of Weights and Measures, under the supervision of the California Department
of Food and Agriculture, Bureau of Weights and Measures, determines the accuracy of calibrated
farm tanks, public weighmaster's scales, milk scales, and cream scales.
When measuring and weighing devices are found to be accurate, a seal is placed on the
measuring chart used for farm tanks, or weighing devices.
II
Milk AND DAIRY FOODS CONTROL BRANCH CALIFORNIA DEPARTMENT
OF FOOD AND AGRICULTURE
The Milk and Dairy Foods Control Branch will routinely check the measuring or weighing
devices which have been approved by the County Sealer of Weights and Measures.
Other important functions of the Milk and Dairy Foods Control Branch are to examine and
license prospective Samplers and Weighers, Milk and Cream Testers, and Technicians.
Licensees will be examined for the accuracy of their work at frequent, irregular intervals. The
term DAIRY INSPECTOR used throughout the examination refers to the Milk and Dairy Foods
Specialists and Approved Milk Inspection Personnel.
III
DEFINITIONS OF TYPES OF MILK SAMPLES
A. DAILY SAMPLE - is a representative sample.
B. REPRESENTATIVE SAMPLE - a small portion which contains the same percent of milk
components as the bulk from which it is taken.
3
C. PROPORTIONATE SAMPLE - is one whose volume or weight is in ratio
to the volume or weight of the lot or lots sampled.
D. COMPOSITE SAMPLE - is a representative, proportionate sample
taken from several lots of milk.
QUESTIONS AND ANSWERS ON WEIGHING, MEASURING, METERING, AND
SAMPLING OF MILK AND CREAM
The applicant will be given a written examination from questions and answers. Applicant will
also be required to answer oral questions and demonstrate to the examiner how to weigh,
measure, meter, and sample milk and cream or other milk products.
In addition to the series of questions and answers, the applicant should study those portions of
the Food and Agricultural Code (Sections 32907, 32197, 34201, 34202, 35163-35166, 3578235783.1) and California Code of Regulations (Sections 480.7(d)-(1), 480.75(c), 517(a), 525(j)
and 538) relating to weighing, metering, measuring, and sampling milk and cream (reproduced
on last pages of this booklet).
A licensee is the person to whom a license is given.
GENERAL
1. Q.
Why is any individual who takes samples and records weights of milk and cream and/or
who makes and records measurements of milk licensed by the State of California?
(a) A Sampler and Weigher licensee holds a very responsible position. Upon his work rests
the accuracy of the samples he takes. Unless the sample represents the lot from which
it is taken, any test on the sample would lose its value. Unless the weights or
measurements which he takes are accurate, there can be no sound basis of payment
between buyer and seller.
2. Q.
A.
3. Q.
A.
What is your duty if you think a scale of any device used for measurement is not
accurate?
Report your belief to the Sealer of Weights and Measures or to the Dairy Inspector.
If the buyer, seller, or hauling company asks or orders the licensee to deviate from
required procedures, what should he do?
Proper procedures must be followed. In matters of sampling and weighing, you are
obligated to comply with the legal requirements first. In cases of questionable
practices, contact the Milk and Dairy Foods Control Branch Inspector in your area.
4
4. Q.
A.
5. Q.
A.
6. Q.
Is the work of a licensee checked?
Yes, the Dairy Inspector may check the accuracy of a Sampler and Weigher's work at
any time.
How fast should a licensee work?
A licensee should never work so fast that the accuracy of his work is jeopardized.
When should a Sampler and Weigher's license be renewed?
A.
The license is renewed by the 31st of December at the end of the year in which the
license was obtained. At this time, it is renewed for 2 years and every 2 years
thereafter. There is a minimum $5.00 penalty on late renewals after January 31st of the
following year.
7. Q.
How much does l0 gallons of milk weigh?
A.
10 gallons of milk weighs approximately 86 pounds.
8. Q.
How must samples of milk and cream be identified ?
A.
9. Q.
By placing the patron's name or number on the sample bottle or otherwise identifying
the sample in an approved manner so that the identification cannot be easily erased.
Daily samples must be dated or otherwise identified to show what lot is represented.
What six points of information are necessary on a weight or measurement record in
order to furnish complete information?
A. 1.
Name and address of the person, firm company, or association purchasing or
receiving the product.
2.
Date of receipt of the product.
3.
Name or patron number of the seller.
4.
Gallons of milk measured if a farm tank is used, or net weight if a scale is used.
5.
Legal Signature of licensee.
6.
Bulk Tank Unit Number / designated milk shed number.
10. Q. What other points of information are desirable on records
indicated in Question 9?
5
A.
1. The record should identify the product.
2. Route Number.
3.
Temperature of Product.
4.
Trailer/Tanker No.
5.
Comments to list any defects or items to correct.
6.
Stick Reading(s) if a farm tank pickup.
7.
11. Q. Under what conditions may records of weights or measurements be changed?
A. Records of weights or measurements may be changed where obvious clerical errors or
errors of omission or duplication have been made by the licensee. In case of doubt,
contact your Dairy Foods Specialist. Whenever a change is made, the initial of the
individual making the change should appear after the weight or measurement on the
record sheet. Where an average is necessary, it shall be made from the four preceding
days weights or measurements only upon approval of the Dairy Foods Specialist.
12. Q.
How much milk or cream must be taken for an official sample?
A. At least two fluid ounces to supply enough for three 18 gram tests. If an accident occurs
with the first test, enough sample remains for another test and for holding a third test for
the required 72 hours for daily samples and 120 hours for time composites.
13. Q.
How full must sample bottles be filled when taken on truck routes or shipped in any
manner?
A. The sample bottles should not be filled more than 3/4 full.
14. Q.
If a sample is spilled or a bottle containing a sample is over filled, broken, or two
samples are accidentally added together during the sampling period, what should the
licensee do?
A.
He should discard the remaining sample and resample if possible. If it is not possible to
resample the same product lot, the buyer will assign a test result based on an average
using the results of the forty days samples immediately preceding the lost sample.
15. Q.
What is a representative sample of milk or cream?
A.
A small portion which contains the same percent of milk components as the bulk from
which it was taken.
6
16. Q.
A.
17. Q.
A
18. Q.
Why is thorough mixing of milk or cream necessary in order to secure a representative
sample?
Because fat is the lightest portion of milk or cream, it rises toward the surface when
allowed to stand without agitation. Thorough mixing is necessary to combine all of the
components of milk so as to obtain a representative sample.
How must a representative sample of milk or cream be obtained?
By thoroughly mixing the milk or cream with an agitator or by pouring from one
container into another until the milk components are evenly distributed throughout its
bulk just before the sample is taken. If milk is in quantities larger than a ten-gallon can,
such as a weigh tank or farm holding tank a power driven mechanical agitator must be
used.
What is the minimum agitation time required in farm tanks?
A. Be sure the milk is thoroughly agitated at least 5 minutes or as specified by the tank
manufacturer. If no agitation is specified by the tank manufacturer and the bulk milk
tank is over 1300 gallons, the milk shall be agitated for a minimum of 10 minutes. If
there is a question that the milk is not agitated after the required time, contact the Milk
and Dairy Foods Specialist or Dairy Inspector.
19. Q. What four requirements must a licensee remember and practice while sampling and
weighing or measuring?
A.
20. Q.
A.
1.
Take a representative sample.
2.
Weigh or measure and record accurately.
3.
Identify samples and record weights or measurements accurately.
4.
Date the samples.
How must samples be cared for on truck and tank-truck routes?
Stored in a vertical position in ice or other cooling medium where the milk level is
slightly below the ice and maintained at a temperature between 32-40F. The sample
storage container shall be self draining and be protected from dust and rain.
21. Q. How must samples be cared for?
A.
1.
They must be kept in a tightly closed container.
2.
They must be kept under refrigeration at a temperature between 32-40F at all
times.
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3.
When not in possession of the licensed sampler, the samples must be stored in a
locked place only accessible to a licensed weigher and sampler or licensed tester.
22. Q.
Must the employer provide a suitable and convenient place in which to keep the
samples?
A.
Yes, any box, case, cabinet, or room employed for the reception of samples which are
used for determining a basis of payment must be locked to present tampering. Such
box, case, cabinet, or room must be kept at 32-40F.
23. Q.
In what condition must a scale be kept in order to secure accurate results?
A. It must be clean and in good mechanical condition. Markings or graduations must be
clear. It must be handled carefully. If it is a platform or stationary scale, it must be
level and on a solid foundation.
MEASURING AND SAMPLING
24. Q. Under what conditions may milk be measured instead of weighed?
A.
25. Q.
Milk may be measured if the method of measurement has been approved by the Milk
and Dairy Foods Control Branch and if the equipment has been approved and sealed by
the County Sealer of Weights and Measures.
May a meter be used for measuring milk?
A. Yes, if it has been approved by the Bureau of Weights and Measures, and the Milk and
Dairy Foods Control Branch of the Department of Food and Agriculture.
26. Q.
A.
How close must measurements be read and recorded on milk?
Measurements must be read to the closest graduation on the calibrated measuring rod.
The volumetric value of the smallest unit of volume indicated on the scale shall not
exceed one gallon on farm holding tanks with a calibrated capacity of 500 gallons or
less and shall not exceed two gallons on farm holding tanks with a calibrated capacity in
excess of 500 gallons.
27. Q.
How must a "Transparent Measuring Tube" on a farm holding tank be read?
A.
Each tube must be read with the aid of a graduated reading indicator of an approved
type. The top of the meniscus of the milk must coincide with the reading indicator or
edge. Badly etched tubes should be replaced.
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28. Q.
What precautions should be observed when measuring milk in farm holding tanks
equipped with a transparent measuring tube?
A. Let the milk enter the tube very slowly. Milk in the sight tube must be motionless when
the reading is made. Under no circumstance should there be any milk in the tube prior
to the arrival of the weigher and sampler. If there is milk in the tube, drain it onto the
floor. A transparent measuring tube must be drained to the floor, before pumping of the
milk is commenced.
29. Q.
What precautions should be observed when measuring milk in a farm holding tank
equipped with a measuring rod?
A. 1.
The measuring rod should be dry, clean, and free from any fat or oily substance.
The rod should not be welded, bent or distorted in any manner.
2.
While the milk is motionless, insert the measuring rod into the milk very slowly
to the measuring rod's gauge point. If foam or bubbles are on the surface of the
milk push them away from the area of insertion with the measuring rod.
3.
After the first reading of the rod, wipe the milk from the rod at the area of reading
with a sanitary, disposable material such as a filter cloth, cleansing tissue or paper
towel, and make a second measurement. If this reading does not confirm the first,
take additional readings until you obtain two identical readings.
30. Q.
A.
31. Q.
A.
How can the licensee know if the rod in use is the one that was made for the tank in
which he is measuring?
Each measuring rod and measurement chart must be stamped with a serial number
which corresponds to the serial number on the farm tank.
What is meant by the "measuring rod gauge point?"
It is a holder or device on the inside or outside of a farm tank designed to position the
measuring rod while the measurement is being taken.
32. Q. Does the construction of a farm holding tank have any bearing on the accuracy of
measurement?
A. Yes, the shell, bulkheads and supporting frame-work must be of such construction that
they will not become distorted under any conditions of normal usage.
33. Q.
A.
What are some approved methods used to determine if a farm holding tank is retained in
a correct position after being calibrated?
1. By placing scribe or other permanent marks on the floor.
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34. Q.
A.
35. Q.
A.
36. Q.
2.
By cementing legs or supports to the floor.
3.
By use of permanent fastenings.
Must farm holding tanks be installed to give complete drainage?
Yes, this is required by law.
What should a licensee do if the agitator is running when he arrives at the dairy?
He may move the agitator switch to the "on" position and agitate the milk thoroughly
for a minimum of 5 minutes or longer as required by the tank manufacturer. If no
agitation time is specified by the tank manufacturer and the bulk milk tank is over 1500
gallons, the milk shall be agitated for minimum of 10 minutes. Take samples, then with
the switch in the "off" position, wait until the milk is completely motionless before
taking measurements.
What should a licensee do if the milk is frozen to the walls or observed floating in the
milk (tank)?
A. 1.
Report the condition to the producer and the buyer immediately.
2.
Notation should be made on the measurement record.
3.
Do not take stick reading if ice is found in farm tank.
4.
Sample for that day shall not be considered official.
37. Q.
May a licensee use water to force the last milk from the farm holding tank
A.
38. Q.
No, the licensee would be guilty of watering the milk since a portion of the water would
be commingled with the milk.
What observations should be made of the milk in the tank by the licensee to determine
if the milk is of such quality as to be received into the tanker?
A. 1.
2.
3.
4.
5.
39. Q.
Observe the milk in its quiescent (motionless) state for floating extraneous matter.
Observe the odor of the milk as soon as the lid of the tank is raised.
Check the temperature.
When the last of the milk is being drawn from the tank, check for sediment on the
bottom of the tank.
If quality is questionable, notify the buyer of the milk.
How may it be determined if the contents of a farm holding tank is completely agitated?
10
A.
40. Q.
A.
If there is any question as to the completeness of agitation in any farm holding tank,
contact your local Dairy Inspector. Representatives of the Milk and Dairy Foods
Control Branch check these tanks by taking samples at various intervals of time during
agitation.
How are samples required to be taken from a farm holding tank?
1. Be sure the milk is thoroughly agitated at least 5 minutes or as specified by the tank
manufacture. If no agitation is specified by the tank manufacturer and the bulk milk
tank is over 1300 gallons, the milk shall be agitated for a minimum of 10 minutes.
2. Any type of dipper may be used in taking a representative sample, provided it is in
good repair and clean.
3. While the agitator is still in motion, rinse sanitized sample dipper in product before
sampling by discarding the first 2 dippers of milk onto the floor. After rinsing the
sampling device in the product, the sample can be taken. Do not start pumping milk
into the tanker until sampling has been completed.
4. Where a closed farm holding tank is used, agitate the milk thoroughly and withdraw
the sample from the sanitized petcock provided for this purpose, discarding,
approximately 2 liters/2 quarts before the sample is taken.
41. Q.
A.
42. Q.
How should dippers be cared for when used on dairies with farm holding tanks?
A separate dipper should be kept at each dairy so that it may be washed and sanitized
with other dairy equipment. If the dipper is carried on the truck the dipper must be
washed and sanitized after each use. It must be transported in a protected manner.
What sanitary measures should be observed by a licensee on tanker runs?
A. 1.
Wear clean clothing and maintain clean hands when using milk-handling
equipment.
2.
Hands must be clean and dry.
3.
The measuring rod must be handled in a sanitary manner.
4.
Connecting hoses, pipes, fittings, and pumps must be property protected from
contamination en route and at the farm and milk plant.
5.
Milk house doors shall be kept closed when not in use.
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43. Q.
6.
Thermometers inserted into the milk at the dairy should be washed and sanitized
each time used.
7.
When taking samples, do not hold the sample bottle over the tank opening as
spillage may run off the hands and into the tank.
8.
Do not smoke in the milk room.
9.
Any milk spilled on the floor should be washed into the drain.
10.
Inadequately cooled milk should be reported to the dairyman and the purchaser.
11.
Use the load-out port for the hose from tank to tanker.
Is the licensee responsible in any way for the quality of the product he handles?
A.
Yes. The safety and quality of the product is jeopardized if the licensee does not protect
it from contact with persons, animal life, unclean surfaces or dust, flies, inspects,
drippage or any other contaminant.
44. Q.
What are some of the precautions which should be observed in caring for the safety and
quality of the product?
A. 1.
Before leaving plant, check tanker to make certain it is clean, drained, and has a
wash tag attached.
2.
Keep the milk lines and transfer hose to and from the pump capped when they are
not in use.
3.
Wash and sanitize the sampling device each time that it is used.
4.
Use a clean suitable material for wiping the measuring rod.
3.
Don't place anything on the floor that will come into contact with the product such as
the threaded end of the transfer hose cap.
6.
Don't leave milk on the ramp of the loading area.
7.
In rinsing the inside of the tank do not permit the rinse to go into the tanker with the
milk. The tanker hose must be disconnected and capped before rinsing tank.
8.
When leaving the dairy, be sure all openings to the milk house and hose port are
closed.
45. Q. What is the proper procedure for taking bacteria samples?
12
A. 1.
46. Q.
2.
Use only sterile bottles or containers.
3.
Be sure the milk is thoroughly agitated for at least 5 minutes or as specified by the
tank manufacturer. If no agitation is specified by the tank manufacturer and the bulk
milk tank is over 1500 gallons, the milk shall be agitated for a minimum of 10
minutes.
4.
If a dipper is used, it should be clean and sanitized and should be rinsed in the milk
after the first 2 dippers has been discarded out of the milk tank.
5.
If a petcock is used, it shall be fully sanitized and flushed (pulsated) with product
(approx. 2 qts.) before sample is taken. Sample shall be taken during the continuous
flow of the product from petcock.
6.
Sterile pipettes or other sampling devices should not come into contact with anything
other than milk.
7.
Do not permit the inner surface of the cap or bottle to become contaminated.
8.
Immediately immerse all samples in ice to the milk line and keep iced until
delivered. Keep samples 32F - 40F. Take an extra sample at first stop for
temperature control.
What requirements must a licensed sampler and weigher remember when changing the
recording thermometer charts?
A. 1.
5.
Always take bacteria samples before other samples.
He shall remove the chart from the recorder.
2.
Mark the date, producer number, time of pickups, and tank number if more than
one tank.
3.
Sign the chart.
4.
File the used charts under protected conditions provided for by the dairyman,
unless they are taken from the dairy for review by the buyer.
If the charts are taken from the dairy for review, they must be returned within 10 days
of date taken.
6. He shall place a new chart in the recorder, indicating the correct time (chart shall be
the proper kind for the recorder).
7.
If legal seal is missing or broken, report it to the Dairy Inspector at once.
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47. Q.
A.
48. Q.
A.
49. Q.
A.
50. Q.
What are the temperature requirements for Grade A market milk for pasteurization?
The milk must be cooled to 50F, or below, within one hour after the completion of the
first milking, or five hours after the beginning of the first milking, whichever happens
first, and maintained at 50F or below, until pickup.
When market milk fails to meet the Grade A temperature requirements, what must the
driver do?
Notify the buyer. Market milk failing to meet the temperature requirements can only be
used for manufacturing purposes.
When milk is excluded from market milk use because it fails to meet Grade A
temperature requirements, how must the chart be handled?
1. The Sampler and Weigher must sign the chart.
2.
Date the chart and note the time of pickup.
3.
Mark the measurement, gallons or pounds on the chart and the grade of milk.
4.
Bring chart in for Dairy Inspector to review.
5.
Mark the area of temperature violation.
Can a license sampler and weigher degrade market milk?
a. A sampler and weigher can not degrade milk, only an authorized Dairy Inspector may
degrade milk and only after due process. The sampler and weigher must report the
temperature violation as in question #49.
51. Q.
A.
52. Q.
A.
53. Q.
A.
Can a 24-hour chart be used for 48 hours?
Yes, provided it represents only one lot of milk.
If there are 2 tanks on a dairy, must the licensed sampler and weigher take separate
samples from each tank?
Yes, sample and measure separately.
Why should the bulk tank milk agitator be running before the sampler and weigher
removes the recording chart?
To record the actual temperature of the entire lot of milk.
14
54. Q.
When all the milk goes to the same buyer and all the milk meets the temperature
requirements, may the temperature recording charts be used for more than one pickup?
A.
Yes, provided that all the pickups occur within the maximum time interval of the chart.
When the chart is used for more than one pickup, the licensed Weigher and Sampler
shall identify each lot of milk with the date, time of pickup, and signature.
55. Q.
Is the sampler and weigher responsible in seeing that the bulk milk tanker is clean and
sanitary ?
A.
Yes, before leaving to pick up the first load, the tanker hoses, pumps and vanes should
be inspected for cleanliness. The wash tag(s) should also be checked.
56. Q.
Must a sampler and weigher carry his sampler and weigher license (or a copy) while
he's performing his job?
A. Yes.
15
HAULER REPORT AND SAMPLER EVALUATION
I.
TANKER AND APPURTENANCES
b. Construction complies with PMO regulations.
c. Cleaned after each day's use.
d. Sanitation-records/wash tags maintained.
4.
Vehicle property identified.
II. HAULER SANITATION PROCEDURES
5.
Pickup practices conducted to preclude contamination of milk contact surfaces.
6.
Hands clean and dry; no infections.
7.
Clean outer clothing; no use of tobacco.
8.
Hose port used; tank lids closed during completion of pickup.
9.
Hose properly capped between milk pickup operations; hose cap protected during milk
pickup.
10. Hose disconnected before tank rinsed.
11. Observation made for sediment/abnormalities.
12. Sample collected at every pickup.
III.
13.
14.
BULK TANK SAMPUNG PROCEDURES
Thermometer - approved type
a.
Accuracy checked against standard thermometer every 6 months -accuracy  1
division. (2F max)
b.
Date checked and checker's initials attached to case.
Sample transfer instrument
a.
15.
Clean, sanitized or sterilized and of proper construction and repair.
Sampling instrument container
16
16.
17.
a.
Proper design, construction and repair of storing sample dipper in sanitizer.
b.
With sample spigots, sanitize the spigots with a plastic bag filled with sanitizer
and then flush the valve.
c.
Applicable test kit for checking strength of sanitizer (100 ppm chlorine or equivalent)
Iodine (12 1/2 - 25 ppm.)
Sample containers
a.
Clean, properly sanitized or sterilized.
b.
Adequate supply, properly stored and handled.
Sample storage case
a.
Rigid construction, suitable design to maintain samples at 32- 40F,
protected from contamination.
b. Ample space for refrigerant; racks provided where necessary.
18.
Sample collection - precautions and procedures
a.
Sampling instrument and containers) properly carried into and aseptically handled in
milk house.
b.
Bulk tank milk outlet valve sanitized before connecting transfer hose.
c.
Smell milk through tank port hole.
d.
Observe milk in a quiescent state with lid wide open and lights on when necessary.
e.
Test thermometer sanitized (30 sec. contact time).
f.
Non-acceptable milk rejected.
g.
Dry measuring stick with clean single-service paper towel.
h.
Measure milk only when quiescent.
i.
Do not contaminate milk during measuring process.
j.
Agitate milk before sampling at least 5 min or longer as may be required by tank
specifications.
17
k.
Do not open bulk tank outlet valve until milk is measured and sampled.
l.
Temperature of milk, time, date of pickup and haulers identification recorded on each
farm weight ticket.
m. Tank thermometer accuracy checked monthly and recorded when used as test
thermometer.
n. Temperature control sample provided at first sampling location for each
rack of samples.
o.
Temperature control sample properly labeled with time, date, temperature and with
producer and hauler identification.
p.
Sample containers legibly identified at collection point.
q.
Sample dipper rinsed at least two times in the milk before transferring sample, with
sample spigots, flush 2 quarts of milk before sampling.
r.
Dipper should be extended 6-8 inches into the milk to obtain representative sample.
s.
Do not hold sample container over the milk when transferring sample into the
container.
t.
Fill sample container not more than 3/4 full.
u.
Rinse sample dipper in tap water, replace in its container, open tank valve, turn on
milk pump switch.
v.
19.
Immediately take milk sample to the sample case.
Sample collection-storage and transportation
a.
Sample storage - refrigerant maintained no higher than milk level in sample containers
- maintain sample temperature 32 - 40F - do not bury tops of containers in ice; protect
against contamination.
b.
Deliver samples to laboratory promptly.
c.
Samples and sample data - submitted to laboratory if by common carrier, use tamperproof shipping case with top labeled "This Side Up."
18
CALIFORNIA AGRICULTURAL CODES
32907. It is unlawful for any person to sell, give away, deliver, or knowingly purchase or
receive any milk or any product of milk which has been produced or handled in or by a
dairy farm, milk products plant, carrier, store, or depot, that is in an unsanitary
condition.
32917. A person shall not render any statement or bill which shows the weight, grade,
percentage of fat, amount of fat, solids not fat, bacteria count, price, or total amount
paid, for milk or any milk product which is false, deceptive, or misleading in any
particular.
34201. A person shall not do any of the following:
(a) Fraudulently manipulate the measure, weight, or test which is used for determining
the grade or quality of milk, cream, or any fluid derivative of milk or cream.
(b) Fraudulently manipulate the test which is used for determining the percentage of
milk fat in milk cream, or any fluid derivative of milk or cream.
(c ) Over read or under read any such test.
(d) Take an unfair sample of milk cream, or any fluid derivative of milk or cream on
which the grade, quality, or amount of milk fat in it is to be determined.
(e) Fraudulently manipulate any such sample, or the record of any measurement, weight,
test, or combination of them.
34202. No tolerance in weights, measures, percentages of milk fat, moisture, or any other
measure or standard is permitted, except where specific provisions are made for such a
tolerance.
35163. Every person, except a licensed tester, who takes any sample of milk, cream, or any
fluid derivative of milk or cream, which is purchased, received, or sold on the basis of
milkfat which is contained in it, on which sample tests are to be made as a basis of
payment, and every person who weighs or measures milk, cream, or any fluid derivative
of milk or cream, shall hold samples and weigher's license if the weight or measure is to
be used as the basis of payment.
35164. If one person does both sampling and weighing or measuring, only one license is
required.
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35166. Any person who takes any sample of milk cream, or any fluid derivative of milk or
cream for testing shall hold the sample in an unchanged condition until it is delivered to
a licensed tester.
35782. Market milk shall be cooled to 50F or below, whether it is raw or pasteurized, and,
except as otherwise provided in Section 35783, shall be so maintained until it is
delivered to the consumer.
35783.1. On or before January 1, 1972, a recording thermometer shall be installed in each dairy
farm milk storage tank used to cool or store raw market milk for pasteurization during
the milking process. If a farm pickup tanker is used in lieu of a dairy farm tank, then
the recording thermometer shall be attached when milk tankers are moved over the
road. The director shall issue regulations providing standards for such thermometer
including installation and operation.
(480.7. DAIRY FARM TANK INSTALLATIONS ... )
(d) A sanitary stainless steel pipeline or rubber or plastic hose must be used for
conveying milk from the farm tank. Any line or hose used must be in lengths which
can be readily cleaned and sterilized by approved methods. Hoses must be capped
and contained in a dust proof compartment on the truck or trailer while in transit.
Sanitary caps must be used for tank outlets.
(e) A sanitary milk pump, when installed on the truck, must be protected in a clean,
dust proof compartment. Sanitary milk pumps provided by the dairy must be protected at all
times.
(f) The loading area or ramp must be kept in a sanitary condition and be graded, or
graded and paved to provide good drainage.
(g) The farm tank and the truck tank must be constructed of acceptable materials and in
such a manner that it may be cleaned, sanitized, and drained. The measuring device
must be made of stainless steel or other acceptable material.
(h) All openings to the truck tank must be protected with dust proof covers. For
loading and unloading, tight, protected connections must be made. All values and fittings of
farm tanks and truck tanks must be easily disassembled for cleaning.
(i) Sufficient light, properly located, must be available to assure proper cleaning of the
interior and exterior of farm tanks and truck tanks.
(j) Truck tanks, pumps, hoses and fittings must be cleaned and sanitized after each load
is hauled, whenever the following load is to go to a different plant. A farm pickup tank truck
may make several trips to the same plant before complete washing and sanitizing, provided
satisfactory results are obtained and the inspection service involves has approved the system. If
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milk products other than market milk or market milk products are transported, there must be a
complete cleaning and sanitation of the tank truck before it is used for transporting market milk
or market milk products.
(k) Transfer of milk from the farm tank to truck tank must be made only through
conductor pipe openings in the milk house wall or stationary door; such openings must be
provided with closures.
(l) Each tank on the tank truck or trailer after being washed and sanitized must be
identified by a tag attached to the outlet valve, bearing the following information plant and
specific location where cleaned, date and time of day of washing, tanker number and name of
person who washed and sanitize the tank. This tag must not be removed until tank on truck or
trailer, after being used for reception of milk or milk products is again washed and sterilized.
CALIFORNIA CODE OF REGUALTIONS
(480.75. RECORDING THERMOMETERS ON FARM TANKS...)
(c) operation.
(1) The control of the recording device shall be sealed by the Dairy Inspector.
(2) The dairyman shall maintain an adequate supply of recording charts. The charts shall be
those recommended for the specific instrument which is installed.
(3) The licensed Weigher and Sampler, in milking pick up, shall remove the chart from the
recorder, mark the date and time of the pick up and sign the chart. He shall date and
install a new chart on the recording device. He shall file the used chart under protected
conditions provided for by the dairyman, unless they are taken to the buyer for his
review. If the charts are taken from the dairy, they shall be returned to the dairy within
ten days form the date they were taken.
(4) Before removing market milk from the farm tank the licensed Weigher and Sampler shall
check the recorder chart while the agitator is running and, if he finds temperature variations
which would preclude acceptance of the product as market milk, he shall immediately notify his
superior and the dairyman.
(5) If the milk is subsequently picked up as manufacturing milk the licensed Weigher and
Sampler shall sign the chart noting the date, time of receipt, grade of milk area of violation, and
stick reading.
(6) Recorder charts shall be held at the producer dairy except as otherwise provided for 60
days and shall be available to the dairy inspector.
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(7) The agitator in the farm tank shall be in operation a sufficient time during the second and
subsequent milkings to preclude temperature stratification.
(8) Recording thermometers purchased prior to November 23, 1970, for installation on farm
tanks or installed prior to November 23, 1970, may be accepted by the Director on an individual
basis.
(9) If the vat pasteurizer is used in lieu of a storage tank on a producer/distributor dairy, the
recording thermometer of the vat pasteurizer may be used in lieu of the recording thermometer
which meets the requirements of Section 480.75(b).
517.
STORAGE AND TESTING OF SAMPLES.
(a)
Each person purchasing, receiving, or selling milk or cream on the basis of milk fat or
milk fat and fluid skim milk components shall provide a refrigerator maintained at a temperature
of 40F. or below in which licensed weighers, samplers, and testers shall keep all samples taken
or maintained during sampling and holding periods. All such samples shall be kept in a locked,
secure place in the refrigerator which shall be constructed and maintained in a manner acceptable
to the Secretary.
Said secure area shall remain locked except while samples are being placed therein or removed
there from by licensed weighers, samplers, and testers. Keys and lock combinations for said
secured area shall only be possessed by or made known to licensed testers, weighers, and
samplers who are required to have access to the secured area as part of their duties.
(b) Any milk sample tested within 3 days after the sample is taken need not be preserved; all
other samples shall be preserved at the time the sample is taken. Market milk samples may be
accumulated for a maximum of 4 days at the ranch, a storage depot, or plant before delivery to
the laboratory for analysis, which must be commenced within the first working day after the
samples are delivered to the laboratory. Nothing in this section precludes composite sampling of
manufacturing milk or cream or market milk under the provisions of Food and Agricultural Code
Section 34231(f).
(c) A licensed tester shall retain in his custody unmodified samples of all milk and cream
tested by him for a period of at least 72 hours if they are daily or lot samples, and for a period of
at least 120 hours if they are time composite samples. He shall be personally responsible for
their safekeeping.
(525. KEEPING RECORDS OF TESTS ... ) (J)
Weights or measurements must not be changed without approval of the Secretary, except
where obvious errors have been made by the licensed sampler and weigher. An average weight
or measurement based on the four immediately preceding recorded weights, whenever available,
shall be used if the actual correct weight cannot be determined and approved by a Dairy
Inspector.
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538.
PRESERVING AND COMPOSING OF SAMPLES
(a) For preserving milk samples for nonfat milk solids determinations only liquid
preservations acceptable to the Director may be added. The preservations must not exceed two
drops (0.1 ml.) per fluid ounce of milk.
(b) Time composite samples shall be well mixed whenever an addition is made to any such
sample so as to diffuse the preservative throughout the sample and to thoroughly mix any cream
which may adhere to the walls of the sample bottle, but not violently enough to cause churning,
wet the stopper, or allow milk to escape from the sample bottle.
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