2-7. DETERMINE COMPLIANCE WITH THE REQUIREMENTS FOR CORRECT
PACKING, PACKAGING, MARKING, AND LABELING.
a. Adequate Packaging. The packaging and packing is inspected to ensure
that it will adequately protect the dairy products from contamination during storage,
distribution, and resale.
b. Careful Inspection. At each delivery, randomly selected line items must be
examined carefully to determine if they are clean and not leaking.
c. Individual Container Examination. In order to identify top-leaking
containers of fresh fluid milk products, invert the container for five seconds. Do not
squeeze. If the seal is incomplete, product will drip from the container. While the
container is inverted, the carton bottom should also be examined for evidence of
d. Evidence of Leaking. Evidence of leaking container or "leakers" may be
suspected if product is seen on the floor of the conveyance or inside the packing
e. In Storage. To prevent salt precipitation, it is recommended that the cans of
evaporated milk be turned (inverted) at monthly intervals and that the storage
temperature be maintained between 32 and 72F.
2-8. DETERMINE COMPLIANCE WITH THE REQUIREMENTS FOR AGE AT
DELIVERY AND REMAINING SHELF LIFE.
a. Coding. The dairy contractor normally identifies each production lot with a
code. The government does not require a standard coding method to be used. It is a
common practice, however, to code dairy products with a date in the future, called an
"Advance Code," which also establishes the potential shelf life. The contractor is
required to furnish the inspector with the code key (interpretation of the code) so that
the actual product age can be determined. See figure 2-1 for examples of coding.
b. Varying Requirements. Contractual requirements for age of product may
vary from product to product. Depending on the type of product and potential shelf life,
the age of product may begin with the date of pasteurization, processing,
manufacturing, or packaging.
c. Requirements for Freshness. The contractor must review the contractual
data packet to determine computation of "Age of Product." Normally, fresh, fluid milk
must be delivered within 72 hours after date of pasteurization and buttermilk must be
delivered within 96 hours of packaging.