§ 1844.02 LABELING.
   (a)   Dating, expiration period for sale to consumers and temperature limitations.
      (1)   All milk and milk products, with the exception of fermented dairy products, frozen dairy products and sterilized dairy products which are not hermetically sealed, shall be sold and/or delivered to the consumer within 120 hours after midnight of the day of pasteurization.
      (2)   The method of labeling milk and milk products shall be as follows:
         A.   The expiration date must appear clearly and legibly on each cap or container. The date shall designate the day of the month after which the product cannot be sold or delivered to the consumer.
         B.   1.   The following abbreviations shall be used to identify each month:
January
JA
February
FE
March
MR
April
AP
May
MY
June
JN
July
JY
August
AU
September
SP
October
OC
November
NV
December
DC
 
            2.   The proper day shall be 1, 2... 10, 11 and the like.
         C.   The same dating procedure applies to bulk milk dispenser containers.
      (3)   All milk and dairy products shall be maintained, at all times, at a temperature not to exceed 45°F during transport and at a temperature not to exceed 40°F during storage, until sold or delivered to the consumer.
      (4)   Sterilized milk and dairy products in cartons or other containers, which are not hermetically sealed, shall comply with the temperature and dating requirements for milk and milk products, except that such products shall be sold or delivered to the consumer within 21 days after midnight of the day of processing. Cultered buttermilk, cultured sour cream, yogurt and cottage cheese shall comply with the temperature and dating requirements for milk and dairy products, except that such products shall be sold or delivered to the consumer within 21 days after midnight of the day of processing.
   (b)   Minimum butter fat content. Containers holding milk, cream, half and half, low fat milk, chocolate-flavored milk and chocolate-flavored drink shall have the properly designated minimum butter fat content specified thereon.
(Ord. 369, passed 9-20-1972)