Standards for frozen desserts

1. Frozen desserts and the pasteurized dairy ingredients used in the manufacture thereof, shall comply with the following standards:____________________________________________________________Milk, cream, and fluidTemperatureStorage at dairy ingredient45 degrees Fahrenheit.Bacterial limit50,000 per milliliterColiform limit10 per milliliter____________________________________________________________Frozen dessert mixes,TemperatureStorage at frozen desserts (plain)45 degrees Fahrenheit.Bacterial limit50,000 per gramColiform limit10 per gram____________________________________________________________Dry dairy ingredientExtra grade or better as defined byU.S. Standards for grades for theparticular product.____________________________________________________________Dry powder mixBacterial limit50,000 per gramColiform limit10 per gram____________________________________________________________ 2. The bacteria count and coliform determination shall not exceed these standards in three out of the last five consecutive samples taken by the regulatory agency. 3. This section shall not preclude holding mix at a higher temperature for a short period of time immediately prior to freezing where applicable to the particular manufacturing or processing practices. 4. This section shall not apply to sterilized mix in hermetically sealed containers. 5. The coliform determination for bulky flavored frozen desserts shall not be more than twenty per gram.