d. Age of Product Determination. Age of product determination is a simple
mathematical process. All that is required is to subtract the date of pasteurization from
the date of delivery and the difference is the actual age of product at time of delivery. An
example follows below.
Date of delivery.........................................
Date of pasteurization................................
Age of product at time of delivery..............
2 days (48 hours)
e. Examples. Age of product should always be expressed in accordance with
(1) Fresh whole milk must be delivered within 72 hours after date of
pasteurization. Therefore, the age must be expressed in hours.
(2) Cottage cheese must be delivered within 10 days of packaging.
Therefore, the age must be expressed in days.
(3) The maximum age of ice cream at time of delivery must not exceed 90
2-9. DETERMINE COMPLIANCE WITH THE REQUIREMENTS FOR GROSS
The veterinary food inspection specialist (the inspector) must determine that the
product being received is the same as specified in the inspection data packet and that
the product received is the same one that was shipped. This can be accomplished by
review of the origin inspection documentation accompanying the shipment, the invoice
or manifest, vehicle identification, inspection stamps, labels, and product examination.
The product is examined to determine that it is the correct type, class, style, and grade,
as applicable, and is packaged in the correct type and size of containers. The product
must be labeled in accordance with requirements and, at a minimum, must include the
name of the product, the lot identification, the pasteurization date, and the contractor's
name and address.
2-10. DETERMINE COMPLIANCE WITH THE REQUIREMENTS FOR INTERNAL
TEMPERATURE OF THE PRODUCT.
a. Maintenance of dairy product temperature is critical. It is said that a 5F
fluctuation in product temperature will reduce the shelf life 50%. For example, if a fluid
milk product is allowed to reach 50F, its remaining shelf life is halved.
b. Temperature Check. It is a requirement that product temperature be
checked in every shipment of dairy products. Temperatures should be taken before the