product is removed from the conveyance. The requirement for chilled items, for both
fresh and manufactured dairy products, is 32 to 45F. For frozen desserts, the
requirement is 0F or less.
c. Sampling of Small Containers. It is recommended that one of the sample
units selected for the temperature check should be a 1/2-pint container (if present). The
reason for this is that temperature changes are more readily observed in smaller
d. Determining Internal Temperature. Accurate internal temperatures are
obtained by opening the container and inserting the thermometer. Approximately, five
minutes are allowed for thermometer adjustment and then the results are read. For
containers of one gallon size or less, the temperature is taken by inserting a
thermometer into the product. In larger containers, a sample must be extracted from
the container in order to determine the temperature.
e. Alternative Method of Checking Temperature. Product temperatures may
be obtained by inserting the thermometer between cartons or containers or between
items in a package. If the temperature meets the requirements, destructive sampling is
f. Nonconformances. If a temperature is identified as nonconforming, a
minimum of three temperatures of that line item must be taken and averaged in order to
determine the final result. If, however, the temperature of a single sample exceeds the
requirement by 5F, the line item must be rejected, even if the average meets the
2-11. DETERMINE COMPLIANCE WITH THE REQUIREMENTS FOR OBVIOUS
The veterinary food inspection specialist must determine that the product is in the
condition required by the inspection data packet. The dairy products are examined to
verify that they are fresh and not in off-condition. Inspectors will evaluate the product
for conditions listed in this subcourse to include off odor, appearance, texture, and
Inspection findings should be reported providing a detailed description of any
nonconformance to the accountable officer. This detailed description should include the
percentage of the lot that is affected and industry terms for any discrepancies.
a. Report discrepancies to your supervisor.
b. Document the samples that are destroyed during testing using the
appropriate sample receipt.