§ 59.219. Capping.

 (a)  The capping or closing of milk and milk product containers shall be done in a sanitary manner on mechanical capping/closing equipment. The term ‘‘mechanical capping/closing equipment’’ shall not exclude manually operated machinery. Such equipment shall be subject to the approval of the Department. Hand-capping shall be prohibited; provided that, if suitable mechanical equipment for the capping or closing of specific containers of three gallons or more is not available, other methods which eliminate all possibility of contamination may be approved by the Department.

 (b)  All mechanical capping or closing mechanisms shall be designed to minimize the need for adjustment during operation.

 (c)  Bottles and packages which have been imperfectly capped or closed shall be emptied immediately into approved sanitary containers. Such milk or milk products shall be protected from contamination, maintained at 45°F (7°C) or less, and subsequently repasteurized or discarded.

 (d)  All caps and closures shall be designed and applied in such a manner that the pouring lip is protected to at least its largest diameter and that, with respect to fluid product containers, removal cannot be made without detection if sold off premises where processed. Single-service containers shall be so constructed that the product and the pouring and opening areas are protected from contamination during handling and storage and when the containers are initially opened.

 (e)  Caps and closures shall be handled in a sanitary manner. The first cap from each tube, the first lap from each roll of cap or cover stock, and the first sheet of parchment or cover paper shall be discarded. The subsequent use of loose caps which are left in the capper at the end of an operating period after removal from the cap tubes shall be a violation of this subsection.