Batch Pasteurizing Standards
(Rules and procedures may vary from state to state, please check with your local inspector)
1. All components must be added to the batch prior to beginning pasteurization. This includes
liquid sugar and sweeteners, water, milk powders and all other flavorings, stabilizers and
vitamins. Certain flavoring ingredients may be added after pasteurization. These include
ingredients that have a water activity of 0.85 or less, high acid content, dry sugars, fruits and
roasted nuts, safe and suitable bacterial culture organisms and flavorings containing a high
alcohol content. Fruits and vegetables may be added to cultured products having a pH of 4.7 or
less. Such ingredient addition shall be done in a sanitary manner and the ingredients must be of
safe and wholesome quality.
2. Pasteurization must be performed in properly designed and operated equipment that ensures
that every particle of product will be held continuously for the minimum time and temperature.
The product should be heated to pasteurization temperature in as short a time as practicable
and in no case should this time exceed 4 hours. Following pasteurization the product must be
cooled to 45°F or less as soon as possible. The only exception is for cultured product processing.
3. If, for any reason the lid or any cover is lifted or mechanical failure of any kind occurs after
beginning the pasteurization process, the timing process must be restarted and notes to that
effect must be made on the recording chart by the operator.
4. The official thermometer is the indicating thermometer and the recording thermometer
functions only to provide a record of the pasteurization cycle. The operator must verify the
accuracy of the recording thermometer, for each batch, with the indicating thermometer. No
batch of milk shall be pasteurized unless the sensors of both thermometers are covered.
5. The air space thermometer reading must also be recorded on the recording chart during
pasteurization. To assure the minimum air space temperatures are being maintained, the air
space indicating thermometer shall be read at the beginning and at the end of the holding
period. The air space temperature must never be less than 5°F above the minimum legal
pasteurization temperature required for the product in the vat.
6. Recording charts must be used only for the length of time it has been designed for. Overlapping
information on circular charts is never acceptable. Required information on the chart must be
legible and meet all the requirements of the PMO.
7. The outlet valve is designed to detect and expel any leakage past the valve seat and is close
coupled to prevent cold pockets of product from accumulating in the valve or piping. At no time
during the pasteurization cycle or following may the outlet piping be directly attached to any line
or vessel containing raw milk or any other contaminating substance.
9/25/2018
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