Pasteurizer's Examination

Front 1

What is the purpose of pasteurization of milk or milk products?

Back 1

to protect the health of the public by destroying organisms harmful to human beings; to improve the the keeping quality of the product

Front 2

What common diseases maybe transmitted to humans through milk or milk products?

Back 2

tuberculosis, diptheria, scarlet fever, septic sore throat, undulant fever, typhoid fever, para-typhoid fever and Q fever

Front 3

What is first required of a person who wishes to pasteurize milk or milk products?

Back 3

a valid pasteurizer's license

Front 4

How may a person obtain a pasteurizer's license?

Back 4

1. submit an application with correct fee to bureau of Milk and Dairy Food Control, California Department of Food an Agriculture, Sacramento.

2. Pass written examination with 75% or higher and demonstrate his ability to pasteurize milk or milk products properly.

Front 5

When must the license be renewed?

Back 5

Every 2 years during January. Expires on December 31st of the preceding year. Renewals after period result in $5 penalty.

Front 6

What responsibility is assumed by a person receiving a pasteurizer's license?

Back 6

Proper pasteurization of all milk and milk products while operating the pasteurizer.

Front 7

For what reason may a pasteurizer's license be revoked?

Back 7

Failure to comply with the requirements of the Food and Agricultural Code and the Administrative Code concerning pasteurization.

Front 8

Should a licensee fail to renew his license within the required time, can he continue to operate the pasteurizing equipment?

Back 8

No, it is unlawful

Front 9

What restrictions does the law place on the use of the word "Pasteurized?'

Back 9

Unlawful to sell, label, or advertise any milk or milk products unless all milk, skim milk or cream contained therein has been pasteurized in accordance with all California laws and regulations governing pasteurization.

Front 10

Of what does pasteurization of milk or milk products by the vat method consist?

Back 10

1. Uniformly heating the milk or milk product to a temperature of not less than 145 degrees F. A milk product which has a higher fat content than milk, or which contains added sweeteners or both shall be heated at least 150 degrees F.

2. Holding at such temperature continuously for at least 30 min.

3. After holding, immediately cooling to a temperature of not above 45 degrees F.

4. Heating and holding shall be conducted in approved and properly operated equipment.

Front 11

When does the holding period begin?

Back 11

From the time the milk or milk product reaches the required temperature after the addition of last product to the vat.

Front 12

What test is used to test the efficiency of pasteurization?

Back 12

Phosphatase test

Front 13

How does the phosphatase test work?

Back 13

Active phosphatase is an enzyme normally present in raw milk. It is inactivated by heat. When milk or milk products have been underheated, then holding time shortened, or when mixed with some raw milk product, active phosphatase will be present in larger amounts than that contained in properly pasteurized milk or milk products. A color test reveals how much active phosphatase is present.

Front 14

Why is agitation necessary during the process of pasteurization?

Back 14

To make sure that all portions of the milk or milk products are uniformly heated to and maintained at the proper temperature.

Front 15

What important features are necessary in inlet and outlet valves and pipeline connections to vat pasteurizers? Explain.

Back 15

1. Pockets of milk or milk products that have not been pasteurized maybe held in the outlet valve or pipeline.

2. Improperly pasteurized milk of milk products may leak into the vat or pocket during the holding or emptying time.

3. Raw or incompletely pasteurized milk or milk products may leak into the outlet lines during the filling, heating or holding period.

Front 16

What is leak-protector type valve?

Back 16

A valve to prevent the product from leaking around the valve core and into the line. It has vertical grooves on the inside of the valve assembly that drain the core when in the "off" position.

Front 17

What precautions must be taken with vats NOT equipped with leak-protector type valves?

Back 17

1. Inlet valves must be disconnected from the raw supply during the holding and emptying periods.

2. Outlet valves must be disconnected from the outlet piping during the filling, heating and holding periods.

Front 18

What is required of inlet and outlet valves on vat pasteurizers?

Back 18

Inlet valves must be leak-protector type. Outlet valves must be both leak-protector and flush type.

Front 19

Describe a flush type outlet valve and tell why is it required on vat pasteurizers.

Back 19

It is a valve installed with the outside well of the vat. This, with a proper flare in the inside wall, eliminated so-called "dead end," in which the product may fail to reach pasteurizing temperature.

Front 20

Are open vats suitable for pasteurization? Explain

Back 20

No, the top surface of milk or milk products might not be maintained at the required temperature.

Front 21

Hot should covers on pasteurizing vats be constructed?

Back 21

Constructed as easily cleaned, tight fitting, and prevent drippage into the product,

Front 22

What precautions must be taken with with submerged inlet lines?

Back 22

Must be provided with an air release to prevent syphoning and insure complete drainage of the line. (A small hole in the side of the line abpve the product level will accomplish this)

Front 23

What thermometers are required on pasteurizers and what are their purpose?

Back 23

1. An indicating thermometer to show the temperature of the product.

2. A recording thermometer to accurately record the temperature and the length of time the product has been heated.

3. Vat pasteurizers must also have an airspace thermometer to show the temperature of the air space above the product.

NOTE: Transferring of thermometers from one piece of equipment to another is prohibited.

Front 24

What is required on thermometers used on pasteurizers?

Back 24

They must be of a type that meets the specifications in the California Administrative Code. Thermometers for temperature ranges above these specifications must be of a type approved by the Director of the California Department of Food and Agriculture.

Front 25

What is an airspace heater and why is it necessary?

Back 25

It keeps the atmosphere above the milk or milk products in the vat at a temperature at least 5 degrees higher than the required pasteurization temperature. This is necessary to insure proper heating of the top surface of the product.

Front 26

How is the airspace thermometer determined?

Back 26

By an approved air space thermometer indicating thermometer that is installed on the vat. The thermometer should be as far away as practical from the space heater outlets and not in line with a jet of steam. The spud should, at all times, be at least one inch above the product being pasteurized.

Front 27

How long must pasteurization charts be kept?

Back 27

No less than 2 months. All records must be kept for future inspections.

Front 28

What charts can be used on the recording thermometer?

Back 28

the correct chart only

Front 29

What information mus the pasteurizer operator write on the vat pasteurizer chart?

Back 29

1. Date of operation

2. Not each product being pasteurized

3. Record temperature on indicating thermometer on recording thermometer chart indicating the time when checked

4. Mark beginning and end of holding period of each batch

5. Record airspace temperature on each batch

6. Each licensee must sign the chart during their respective shifts

Front 30

How must the chart be placed on the recorder?

Back 30

1. Pins or knife on recorder spindle must puncture the chart

2. It must be placed so it will record the correct time of day

3. the recording must continue during the complete revolution of the chart

4. It cannot be used for a period longer than for which it was made

Front 31

How must the recording thermometer be fastened to the wall or stand?

Back 31

Securely fastened to a solid foundation ad shall be free from vibration

Front 32

How accurate must the recording thermometer be on a pasteurizer?

Back 32

Within 1 degree F, + or -, and at no time, shall the recorder register a temperature higher than the reading of the indicating thermometer.

Front 33

What accuracy is required of the indicating thermometer?

Back 33

Within 1/2 degree F

Front 34

Where must the spud of the indicating thermometer on a vat pasteurizer be located?

Back 34

Must be immersed in the product at the same level as the recording thermometer spud, and must must not touch the bottom or wall of the vat.

Front 35

If the indicating and recording thermometer do not show the same temperature, what should the operator do?

Back 35

1. The indicating thermometer should be checked against a check thermometer of known accuracy at pasteurizing temperature. If the indicating thermometer is not accurate, it should be corrected or replaced with an accurate one.

2. Check the recording thermometer against the indicating thermometer. If the recording thermometer is not accurate, the pen arm should be adjusted to show the proper temperature, or be replaced if necessary. (Continuous agitation is necessary during any thermometer check)

Front 36

How often must the recording thermometer be checked against the indicating thermometer? Explain

Back 36

At least once during each work day or shift the check must be made at pasteurizing temperature. The indicating thermometer reading shall be noted on the recorder chart at the time of the check.

Front 37

In case the recording thermometer ceases to function properly, shat should the operator do?

Back 37

Notify the management. If not repaired immediately, report to milk plant inspector.

Front 38

How would the pasteurizer operator check the recorded elapsed time as indicated by the chart rotation?

Back 38

By marking a starting point, and comparing the elapsed time, as indicated by the chart rotation, with the true elapsed time, as shown by a correct watch over a period of at least 30 min.

Front 39

How should the pen line appear on the chart?

Back 39

A fine line that may be easily read.

Front 40

What is required of the pasteurizer operator after he has completed a holding time of a vat of milk or milk product and before the outlet valve can be opened?

Back 40

The end of the holding period shall be clearly defined on the chart. This may be done by reducing temperature or by a distinguishing mark on the chart.

Front 41

What is required of persons employed in a milk products plant relative to cleanliness?

Back 41

Apparel must be clean. Must be free of any communicable disease. Adequate bear and hair cover shall be worn.

Front 42

What precautions must be taken to prevent contamination of the product after pasteurization?

Back 42

1. All equipment must be washed clean, sterilized and drained

2. All products must be protected from drippage, splash, insects, dust, careless handling of sterilized equipment and human contact

3. Clothes of a person must be clean at all times

Front 43

In what condition must equipment be kept that is used for pasteurization of milk or milk products?

Back 43

All apparatus used for the pasteurization of milk or milk products shall be kept in a clean and sanitary condition.

Front 44

How can pasteurizing vats and equipment be maintained in a clean and sanitary condition?

Back 44

1. Rinse the equipment with cold or lukewarm water.

2. Clean with suitable warm or hot washing solution.

3. Rinse with clear water.

4. Sanitize.

5. Don not rinse after santizing.

6. Drain to dry.

Front 45

What is meant by the term "sterilize" as used in the Food and Agricultural Code, and how is it accomplished?

Back 45

It means the application of a bactericidal process sufficient to render the equipment approximately sterile. It shall be accomplished by heat or approved chemical means.

Front 46

What is the first essential in the sanitary care of milk equipment?

Back 46

Cleaning is first, sanitation is last. Dirty equipment cannot be sanitized.

Front 47

What is the minimum requirement for heat sanitization of equipment?

Back 47

Above 200 degrees F

Front 48

What chemicals are permitted for chemical sanitization of equipment?

Back 48

1. Chlorine compounds

2. Quaternary ammonium compounds

3. Iodine compounds

4. Caustic solutions (sodium hydrozide- used principally in soaker-type bottle washers and on rubber parts)

5. Any other chemical approved by the director.

Front 49

What methods of application are acceptable for chemical sanitization?

Back 49

1. Flowing of a continuous unbroken film in contact with all surfaces for at least 2 consecutive minutes.

2. Immersing the equipment into the solution for at least 2 consecutive minutes.

3. Fogging, spraying or swabbing a sanitizing solution so all surfaces are exposed to an unbroken film of the solution for at least 5 consecutive minutes.

4. Applying a paste of a sanitizing agent so it covers the surface to be sanitized for at least 5 consecutive minutes before rinsing.

5. Any other method of application must be approved by the director.

Front 50

What strengths are required of quaternary ammonium compounds for sanitizing of equipment by the flowing, immersion and fogging methods of application?

Back 50

1. Flowing- over 200 ppm

2. Immersion- over 200 ppm

3. Fogging- over 500 ppm

Front 51

What strengths are required of chlorine compounds for sanitation of equipment by the flowing, immersion, and paste methods of application?

Back 51

1. Flowing- over 50 ppm

2. Immersion- over 50 ppm

3. Fogging- over 250 ppm

4. Paste- over 250 ppm

Front 52

What strengths are required of iodine compounds for sanitation by the flowing, immersion and fogging methods of application?

Back 52

1. Flowing- over 12.5 ppm

2. Immersion- over 12.5 ppm

3. Fogging- over 25ppm

Iodine compounds used as a combination detergent must have the concentration of active sanitizer ingredient doubled over the amount used as a sanitizing agent.

Front 53

Why is exposed copper or white metal undesirable on pasteurizing equipment surfaces coming in contact with milk or milk products?

Back 53

Milk or milk products, especially warm products, when in contact with exposed copper or whit metal dissolve small amounts of the metal. This can cause the product to develop an objectionable flavor generally termed "Oxidized" or "Cappy."

Front 54

What would be the legal label on market milk that has been repasteurized?

Back 54

Pasteurized manufacturing milk; repasteurized milk must not be sold as market milk.

Front 55

Where must pasteurized milk be bottled or canned?

Back 55

In the plant where it was pasteurized.

Front 56

If the pasteurized skim milk is derived from the market milk and is to be used in standardizing, may it be repasteurized without change of grade?

Back 56

Yes, once.

Front 57

What is pre-heated cream?

Back 57

It is the cream separated from market milk (to be used as market cream or standardizing market milk) that has been heated to not over 165 degrees F or less, and labeled "Pre-heated Cream." Pre-heated cream is not classed as pasteurized , therefore, it may be pasteurized and sold as pasteurized market cream.

Front 58

May market cream be repasteurized?

Back 58

Yes. Market cream which has not been packaged for distribution to consumers may be repasteurized once.

Front 59

What are the maximum bacterial counts allowed for the following milk? (California Standards)

Back 59

spl= standard plate count
c= coliform
lpc- laboratory past. count

1. Grade A Milk for Pasteurization- spl= 50,000/ml; c= 750/ml; lpc= 750/ml

2. Grade A Pasteurized Milk- spl= 15,000/ml; c= 10/ml

3. Guaranteed Pasteurized Milk- spl= 3,000/ml; c= 10/ml

4. Half and Half- spl= 20,000/ml; c= 10/ml

5. Lowfat Milk- spl= 15,000/ml; c= 10/ml

6. Grade A Pasteurized Cream- spl= 20,000/gr; c= 10/gr

7. Pasteurized Manufacturing Cream to be used in Ice Cream, Ice Milk or Sherbet- spl= 20,000/gr, c= 10/gr

8. Ice Cream, Ice Milk, Sherbet- spl= 75,000/gr

Front 60

What is the minimum milk fat standards for the following products?

Back 60

1. Market Milk- 3.4%

2. Half and Half- 10.5%

3. Table Cream, Light Cream- 18.0%

4. Whipping Cream, Light Whipping Cream- 30.0%

5. Heavy Whipping Cream- 36.0%

6. Ice Cream (plain)- 10.0%

7. Ice Cream (Fruit or Nut)- 8.0%

8. Ice Milk- 2.0%

9. Milk Drink Mix- 4.0%

10. Concentrated Milk- 9.9%

11. Lowfat Milk- 1.9%

Front 61

Under what condition may the holding time be reduced in the vat method of pasteurizing?

Back 61

Where the product is heated above 161 degrees F, the holding time maybe reduced by one minute for each degree above 145 degrees F provided the product will be negative to the phosphatase test.

Front 62

Must ingredients used in ice cream, ice milk or sherbet be pasteurized?

Back 62

The milk and milk products used in the manufacture of ice cream, ice milk or sherbet must be pasteurized.

Front 63

Does cream for buttermaking or milk cheesemaking have to be cooled to 50 degrees F immediately after pasteurizing? Explain

Back 63

If the manufacturing process is commenced immediately after pasteurizing, the cream or milk need only be cooled to the temperature necessary to start the process.

Front 64

Must cheese sold in California be made from pasteurized products?

Back 64

All cheese sold in California must be pasteurized, made pasteurized products, or held for not less than 60 days. Some special varieties are required to be held for more than 60 days.

Front 65

What is required of milk, skim milk, concentrated skim milk, or nonfat dry milk to be used in the manufacture of cottage cheese?

Back 65

Must be pure, fresh and pasteurized, unless made from certified raw milk and derived from market milk.

Front 66

Must skim milk, whey or other milk by-products coming from a milk products plant be pasteurized if they are to be used for animal feeding? Explain

Back 66

Yes, by heating to 145 degrees F for 30 minutes, or to 185 degrees F without holding. Storage containers must be kept clean and sanitary.