2 Va. Admin. Code § 5-510-460

Current through Register Vol. 41, No. 10, December 30, 2024

Section 2VAC5-510-460 - [Effective 2/13/2025] Maximum allowable microbiological and temperature limits for pasteurized dairy ingredients, pasteurized and unpasteurized mixes, and frozen desserts

Pasteurized⁵ mix, dairy ingredients, frozen desserts, and unpasteurized⁵ imitation mixes and imitation frozen desserts shall comply with the following standards:

Bacteria Count
	Standard Plate CountNot More Than¹	Coliform Presence Not More Than¹	Storage Temp.
Milk	50,000/ml	10/ml	45°F (7.2°C)
Cream	50,000/ml	10/ml	45°F (7.2°C)
Fluid Dairy Ingredient	50,000/ml	10/ml	45°F (7.2°C)
Mix	50,000/gr	10/gr	45°F (7.2°C)^{2, 3, 6}
Frozen Dessert (plain)	50,000/gr	10/gr⁴
¹In three out of the last five consecutive samples taken by the State Regulatory Agency. ²This does not preclude holding mix at higher temperatures for a short period of time immediately prior to freezing where applicable to particular manufacturing or processing practices. ³This does not apply to sterilized mix in hermetically sealed containers. ⁴20/gr. for chocolate, fruit, nuts, or other bulky flavored frozen desserts. ⁵The phenol value shall be no greater than the minimum specified for the particular product, as determined by the phosphatase test of the latest edition of "Standard Methods." ⁶This does not apply to powder or dry frozen desserts mix.

Derived from VR115-05-03 §8.2, eff. December 11, 1985; amended, Virginia Register Volume 3, Issue 10, eff. March 18, 1987; Amended, Virginia Register Volume 41, Issue 10, eff. 2/13/2025.

Statutory Authority: §§ 3.2-5201 and 3.2-5212 of the Code of Virginia.