P-29, r. 1 - Regulation respecting food

Section 11.2.25 Disposition versions

2012-09-01

11.2.25. The milk extracted at a milking must be brought to the storage temperature required by section 1.4.1 and maintained within that temperature range until it is collected in compliance with the following process:

(1)  1 hour after each first transfer of milk into the bulk milk tank or other facility referred to in the second paragraph of section 11.2.15, the milk temperature must not exceed 10 ºC;

(2)  2 hours after the first transfer, the milk temperature must be 4°C or less but above 0 °C;

(3)  at each subsequent transfer, the milk temperature must not exceed 10°C; and

(4)  1 hour after each subsequent transfer, the milk temperature must be 4°C or less but above 0 °C.

The process described in the first paragraph does not apply if the milk is prepared within 2 hours after the milking in a milk plant located on the site of the dairy farm on which it has been collected.

Sheep’s milk may be frozen after being cooled in accordance with the first paragraph. Its internal temperature must not exceed -18 ºC within a maximum period of 36 hours after the milking and it must be maintained at that temperature until it is prepared.

The dairy producer must take the milk temperature daily. In the case of cow’s milk, the producer must record the temperature with a thermograph or any other equivalent device. The temperature readings must be kept in a record for 1 year after the date of the last entry.

O.C. 741-2008, s. 15.