FAQs

Answers To Frequently Asked Questions

We, at TJS, have compiled a library of questions we have received by consumers, producers, manufacturers, and retail operations, along with our answers. We hope you find our frequently asked questions and answers helpful. Please visit often as we update with new questions and answers on a regular basis.

About bulk liquid food-grade tank washing and sanitation:


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  • What Is A Type 1 Wash?

    A Type 1 Wash is a customer-specified potable water rinse between loads of same product.
  • What Is A Type 2 Wash?

    A Type 2 Wash is designed specifically for tankers previously hauling water-based food products.
  • What Is A Type 3 Wash?

    A Type 3 Wash is specifically designed for tankers previously hauling water and oil mixtures & oil-based products.
  • Are There Specific Wash Requirements For Tankers Hauling Kosher Foods?

    Yes. Type 2, Type 3 and Type 4 washes all comply with kosher law and result in a tanker that meets the kosher requirements.
  • What Is A Type 4 Wash?

    Type 4 wash is where previous load carried foods with potential allergenic risks. Specific approval as to the appropriateness of this type wash is based upon the customer’s requirements.
  • What Is A Type 5 Wash?

    A Type 5 Wash requires special cleaning guidelines for certain ingredients such as Wine Vinegar/Wine Alcohol (products made from grapes).
  • What Type Of Wash Does TJS Use?

    TJS primarily uses Type 2 and Type 4 washes. Type 2 wash for the organic dairy and conventional products we transport and Type 4 wash for the Kosher dairy products we transport.
  • Is There A Specific Wash Type For Tankers Hauling Organic Products?

    No. The type of wash is determined by the food-grade product previously hauled. The wash process for each food-grade type provides for thorough sanitation of tankers.
  • What is Hazard Analysis Critical Control Point (HACCP)?

    Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
  • Are Wash Stations Required To Have A Safety Or Hazard Control Plan?

    Yes. Wash facility must have incorporated into their process a Food Safety plan based on Hazard Analysis Critical Control Point (HACCP) principles.
  • Can Food-Grade And Non-Food-Grade Tankers Be Washed In The Same Bay?

    Food Grade and non-food grade tankers must be washed using separate equipment in segregated wash bays.
  • How Often Are Bulk Milk Tank Trucks Washed?

    Transport tanks shall be cleaned and sanitized after each delivery unless the deliveries are to plants within the same market, in which case three loads in a twelve-hour period may be hauled between complete cleanups, provided that no more than two-hour interval is permitted between loads or pickups without cleaning and sanitizing the pump and hose. The hauler must clean and sanitize the pump and hose. The handler must clean and sanitize the transport tank.
  • Are Bulk Milk Transporters Required To Use Specific Wash Stations?

    Bulk milk tanker trucks shall be cleaned or sanitized only at a facility holding a valid bulk milk tanker truck cleaning facility permit, a licensed milk products plant, or a permitted market milk dairy farm. The permit shall be issued for a period not to exceed one year (§33228, FAC).
  • Is A License Or Permit Required For Milk Tank Wash Facility?

    Any person, before engaging the business of cleaning or sanitizing bulk milk tanker trucks shall obtain a milk tanker truck cleaning or sanitizing permit for each facility not attached to a licensed milk products plant or market milk dairy farm that is sued in the cleaning or sanitizing of bulk milk tanker trucks.

About bulk milk and bulk edible liquid transportation:


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  • Do Bulk Milk Transport Trucks Have To Be Inspected?

    Yes. All bulk milk tankers must be inspected and approved.
  • How Long Is A California Milk Hauler Permit Valid For?

    The permit shall be valid for not more than one year, and shall be permanently affixed in a conspicuous manner on the near frame of the tanker for which it is issued (§33227, FAC).
  • Do Bulk Milk Haulers Have To Have A Permit In California?

    Yes. Each person, before engaging in the transportation of unpackaged market milk or unpackaged market milk products (bulk milk hauler), shall obtain a permit from the California State secretary for each tanker that person uses in the bulk transport of unpackaged market milk or unpackaged market milk products.
  • Can Transporters Of Organic Products Also Transport Conventional Products?

    Yes
  • Are There Special Wash Procedures For Organic Milk Tank Trucks?

    No. The type of wash is determined by the food-grade product previously hauled. The wash process for each food-grade type provides for thorough sanitation of tankers. The Type 2 Wash is used for both organic milk and conventional milk.
  • Do transporters Of Organic Products Have To Be Certified?

    Yes.

About Food Grade tanks and transportation:


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  • Are Food-Grade Tankers Able To Carry Non-Food-Grade Products?

    No. Only food grade tankers are to be used and are to be permanently dedicated and clearly identified “food grade.” Only approved food products, ingredients, or potable water shall have been hauled in the tanker.
  • What Products Are Considered Liquid Food-Grade?

    Alcohol Products, All Types (i.e., Gin, Vodka, Rum, etc.) (food grade) Amino Acids (Vegetable-based Only) Aromatic Chemicals- Food Grade Only (GRAS, FCC Certified) Beverage Bases Canola Oil Caramel Color Chocolate – with added ingredients (i.e., milk, sugar) Citric Acid Solution Citrus Fruit Aroma and Essence- Aqueous Citrus Fruit Terpenes Cocoa (chocolate liquor) Coconut Oil Corn Oil Corn Sweeteners Corn Syrup Cottonseed Oil D-Limonene Oil, Food Grade Dairy Products, Pasteurized- Cream, Milk, Milk Balancer Dairy Products, Unpasteurized- Cream, Milk, Milk Balancer Eggs and Egg Based Products Essential Oils Ethanol (Food Grade) Flavors, Natural and Artificial Fruit Juice- Concentrates and single strength (including fresh) Fruit Punch and beverage bases Glycerin, Food Grade (Vegetable-based Only) High Fructose Corn Syrup Honey Iso-sweet Malt Mannitol Mineral Oil Molasses (food grade) Non-Citrus Fruit Aroma and Essence- Aqueous Nut Products Orange Concentrate- OM Palm Oil Palm Kernel Oil Peanut Based Products (other than Oil) Peanut Oil Pepper or Plant Mash Preservatives Pharmaceuticals (food grade) Propylene Glycol (food grade) Sorbitol - Food Grade Soy based products Soybean Oil Sugar Alcohols (i.e., Mannitol, Sorbitol, etc.) Sugar, Liquid Sunflower Oil Sweeteners Syrups Vegetable Juice Vegetable Oils - Product is liquid at 70°F (21°C) Vinegar (e.g., apple cider vinegar, distilled vinegar, etc.) Wine Vinegar/Wine Alcohol (products made from grapes) Water, Potable Whey, Pasteurized Whey, raw Witch Hazel (food grade) Yeast- Active and Inactive
  • Does each state Have Its Own Regulations For Dairy & Food Grade Transportation?

    Many states do have their own specific regulations and requirements in addition to federal regulations that are in place. TJS complies with Federal regulations as well as the regulations of each state we transport in.
  • Does each state Have Its Own Regulations For Dairy & Food Grade Transportation? (2)

    Many states do have their own specific regulations and requirements in addition to federal regulations that are in place. TJS complies with Federal regulations as well as the regulations of each state we transport in.
  • What Are The Requirements For Food-Grade Bulk Tank Trucks?

    All tanks used to transport milk from farm to plant shall be constructed and maintained in accordance with the latest 3-A National Standards.
  • How Often Is Bulk Grade A Milk Picked Up From The Dairy?

    Bulk tank raw milk for Grade A purposes must be picked up from the farm and delivered to the milk plant at least every two (2) days. Bulk tank raw milk for manufacturing purposes must be picked up from the farm and delivered to the milk plant at least every three (3) days.

About bulk organic milk transportation and other bulk organic liquids:


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  • Do Bulk Milk Transport Trucks Have To Be Inspected?

    Yes. All bulk milk tankers must be inspected and approved.
  • How Long Is A California Milk Hauler Permit Valid For?

    The permit shall be valid for not more than one year, and shall be permanently affixed in a conspicuous manner on the near frame of the tanker for which it is issued (§33227, FAC).
  • Do Bulk Milk Haulers Have To Have A Permit In California?

    Yes. Each person, before engaging in the transportation of unpackaged market milk or unpackaged market milk products (bulk milk hauler), shall obtain a permit from the California State secretary for each tanker that person uses in the bulk transport of unpackaged market milk or unpackaged market milk products.
  • Can Transporters Of Organic Products Also Transport Conventional Products?

    Yes
  • Are There Special Wash Procedures For Organic Milk Tank Trucks?

    No. The type of wash is determined by the food-grade product previously hauled. The wash process for each food-grade type provides for thorough sanitation of tankers. The Type 2 Wash is used for both organic milk and conventional milk.
  • Do transporters Of Organic Products Have To Be Certified?

    Yes.

About Kosher bulk milk transportation:


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  • Do Bills Of Lading Play A Role In Kosher Washing?

    Yes. It is incumbent upon the mashgiach who visits a location that receives bulk tanker transports to review the bills of lading of all the products that arrived since his last visit, to ensure that the truck that delivered the product was from a Kosher approved fleet.
  • What Is A Kosher Upgrade Wash?

    A kosher upgrade wash is a prolonged washing with roschim water performed in the presence of a mashgiach and determined to be a sufficient kashering.
  • Are Wash Stations And Tanks Audited?

    Yes. The certifying agency sends mashgichim to audit truck depots to monitor that dedicated trucks are only carrying kosher commodities (even on their backhauls) and that they are cleaned with a kosher maintenance wash.
  • What Is A Kosher Tank Wash?

    A kosher maintenance wash is a washing that will maintain the kosher status of an already kosher truck. It is not a kashering. After a truck delivers a load, it must be washed and sanitized before it can be reloaded.

About employment with TJS:


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  • Does TJS Offer OSHA, DOT, & HAZWOPER Training?

    Yes. TJS requires all of its employees to complete our online video enhanced safety training course platform that complies with all OSHA, DOT, and HAZ-MAT safety regulations and requirements.
  • What Are TJS' Policies Regarding Equal Opportunity Employment?

    TJS is an Equal Opportunity Employer. Please read our official EOE Statement for more information.
  • Does TJS Offer Vision Insurance?

    TJS offers a comprehesive vision insurance plan within its complete health insurance package.
  • What Are The Employment Requirements For Drivers?

    Weighers & Samplers Class A Requirements: Valid Class A CDL with Tank Endorsement in state of residence Current Weigher's and Sampler's License Minimum of 24 months commercial driving experience No more than 2 major moving violations within a 3 year period No more than 2 accidents within a 3 year period DOT Drug Screening required Current Medical Examiner's Certificate 23 Years of age or older Ability to conduct all operations in a safe manner Class A Commercial Driver Requirements: Valid Class A CDL with Tank Endorsement Minimum of 24 months commercial driving experience No more than 2 major moving violations within a 3 year period No more than 2 accidents within a 3 year period DOT Drug Screening required Current Medical Examiner's Certificate 23 Years of age or older Ability to conduct all operations in a safe manner
  • Does TJS Offer Employee Benefits?

    Yes. TJS currently offers comprehensive health insurance and comprehensive vision insurance.
  • Does TJS Offer Driver Training?

    Some – we require 2 years prior class A experience; after that we provide weighers and samplers training and certification and other industry type drivers training.

About Weighers and Samplers of bulk milk and other edible liquids:


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  • How Close Must Measurements Be Read And Recorded On Milk?

    Measurements must be read to the closest graduation on the calibrated measuring rod. The volumetric value of the smallest unit of volume indicated on the scale shall not exceed one gallon on farm holding tanks with a calibrated capacity of 500 gallons or less and shall not exceed two gallons on farm holding tanks with a calibrated capacity in excess of 500 gallons.
  • What Should A Licensee Do If The Milk Is Frozen To The Walls Or Is Floating In The Tank?

    Report the condition to the producer and the buyer immediately. Notation should be made on the measurement record. Do not take stick reading if ice is found in farm tank. Sample for that day shall not be considered official.
  • May A Licensee Use Water To Force The Last Milk From The Farm Holding Tank?

    No, the licensee would be guilty of watering the milk since a portion of the water would be commingled with the milk.
  • How Are Samples Required To Be Taken From A Farm Holding Tank?

    Be sure the milk is thoroughly agitated at least 5 minutes or as specified by the tank manufacture. If no agitation is specified by the tank manufacturer and the bulk milk tank is over 1300 gallons, the milk shall be agitated for a minimum of 10 minutes. Any type of dipper may be used in taking a representative sample, provided it is in good repair and clean. While the agitator is still in motion, rinse sanitized sample dipper in product before sampling by discarding the first 2 dippers of milk onto the floor. After rinsing the sampling device in the product, the sample can be taken. Do not start pumping milk into the tanker until sampling has been completed. Where a closed farm holding tank is used, agitate the milk thoroughly and withdraw the sample from the sanitized petcock provided for this purpose, discarding, approximately 2 liters/2 quarts before the sample is taken.
  • How much does l0 gallons of milk weigh?

    10 gallons of milk weighs approximately 86 pounds.
  • How Should Dippers Be Cared For When Used On Dairies With Farm Holding Tanks?

    A separate dipper should be kept at each dairy so that it may be washed and sanitized with other dairy equipment. If the dipper is carried on the truck the dipper must be washed and sanitized after each use. It must be transported in a protected manner.
  • What Sanitary Measures Should Be Observed By A Licensee On Tanker Runs?

    Weighers and Samplers are to abide by the following sanitary procedures: Wear clean clothing and maintain clean hands when using milk-handling equipment. Hands must be clean and dry. The measuring rod must be handled in a sanitary manner. Connecting hoses, pipes, fittings, and pumps must be property protected from contamination en route and at the farm and milk plant. Milk house doors shall be kept closed when not in use. Thermometers inserted into the milk at the dairy should be washed and sanitized each time used. When taking samples, do not hold the sample bottle over the tank opening as spillage may run off the hands and into the tank. Do not smoke in the milk room. Any milk spilled on the floor should be washed into the drain. Inadequately cooled milk should be reported to the dairyman and the purchaser. Use the load-out port for the hose from tank to tanker.
  • Is The Licensee Responsible In Any Way For The Quality Of The Product He Handles?

    Yes. The safety and quality of the product is jeopardized if the licensee does not protect it from contact with persons, animal life, unclean surfaces or dust, flies, inspects, drippage or any other contaminant.
  • What Is The Proper Procedure For Taking Bacteria Samples?

    The proper procedure is as follows: Always take bacteria samples before other samples. Use only sterile bottles or containers. Be sure the milk is thoroughly agitated for at least 5 minutes or as specified by the tank manufacturer. If no agitation is specified by the tank manufacturer and the bulk milk tank is over 1500 gallons, the milk shall be agitated for a minimum of 10 minutes. If a dipper is used, it should be clean and sanitized and should be rinsed in the milk after the first 2 dippers has been discarded out of the milk tank. If a petcock is used, it shall be fully sanitized and flushed (pulsated) with product (approx. 2 qts.) before sample is taken. Sample shall be taken during the continuous flow of the product from petcock. Sterile pipettes or other sampling devices should not come into contact with anything other than milk. Do not permit the inner surface of the cap or bottle to become contaminated. Immediately immerse all samples in ice to the milk line and keep iced until delivered. Keep samples 32°F - 40°F. Take an extra sample at first stop for temperature control.
  • What Happens When Market Milk Fails To Meet The Grade A Temperature Requirements?

    Notify the buyer. Market milk failing to meet the temperature requirements can only be used for manufacturing purposes.
  • What Are The Temperature Requirements For Grade A Market Milk For Pasteurization?

    The milk must be cooled to 50°F, or below, within one hour after the completion of the first milking, or five hours after the beginning of the first milking, whichever happens first, and maintained at 50°F or below, until pickup.
  • Can A License Sampler And Weigher Degrade Market Milk?

    A sampler and weigher can not degrade milk, only an authorized Dairy Inspector may degrade milk and only after due process. The sampler and weigher must report the temperature violation. When milk is excluded from market milk use because it fails to meet Grade A temperature requirements, the following is required: The Sampler and Weigher must sign the chart. Date the chart and note the time of pickup. Mark the measurement, gallons or pounds on the chart and the grade of milk. Bring chart in for Dairy Inspector to review. Mark the area of temperature violation.
  • If There Are More Than One Tank On A Dairy, Should Samples Be Taken From Each Tank?

    Yes, sample and measure separately.
  • Must A Sampler And Weigher Carry His License While He's Performing His Job?

    Yes.
  • Is The Sampler And Weigher Responsible In Seeing That The Tanker Is Clean And Sanitary?

    Yes, before leaving to pick up the first load, the tanker hoses, pumps and vanes should be inspected for cleanliness. The wash tag(s) should also be checked.
  • How Much Milk Or Cream Must Be Taken For An Official Sample?

    At least two fluid ounces to supply enough for three 18 gram tests. If an accident occurs with the first test, enough sample remains for another test and for holding a third test for the required 72 hours for daily samples and 120 hours for time composites.
  • Under What Conditions May Records Of Weights Or Measurements Be Changed?

    Records of weights or measurements may be changed where obvious clerical errors or errors of omission or duplication have been made by the licensee. In case of doubt, contact your Dairy Foods Specialist. Whenever a change is made, the initial of the individual making the change should appear after the weight or measurement on the record sheet. Where an average is necessary, it shall be made from the four preceding days weights or measurements only upon approval of the Dairy Foods Specialist.
  • Under What Conditions May Records Of Weights Or Measurements Be Changed? (2)

    Records of weights or measurements may be changed where obvious clerical errors or errors of omission or duplication have been made by the licensee. In case of doubt, contact your Dairy Foods Specialist. Whenever a change is made, the initial of the individual making the change should appear after the weight or measurement on the record sheet. Where an average is necessary, it shall be made from the four preceding days weights or measurements only upon approval of the Dairy Foods Specialist.
  • What Information Is Required On A Weight Or Measurement Record?

    There are 6 points of information required, however, there is additional information that should be recorded. See next question and answer. Name and address of the person, firm company, or association purchasing or receiving the product. Date of receipt of the product. Name or patron number of the seller. Gallons of milk measured if a farm tank is used, or net weight if a scale is used. Legal Signature of licensee. Bulk Tank Unit Number / designated milk shed number.
  • What Other Points Of Information Are Desirable On Records?

    In addition to the 6 points of information required, the following are additional information that should be provided when recording: The record should identify the product Route Number Temperature of Product Trailer/Tanker Number Comments to list any defects or items to correct Stick Reading(s) if a farm tank pickup
  • How Must Samples Of Milk And Cream Be Identified?

    By placing the patron's name or number on the sample bottle or otherwise identifying the sample in an approved manner so that the identification cannot be easily erased. Daily samples must be dated or otherwise identified to show what lot is represented.
  • When Should A Weigher And Sampler's License Be Renewed?

    The license is renewed by the 31st of December at the end of the year in which the license was obtained. At this time, it is renewed for 2 years and every 2 years thereafter. There is a minimum .00 penalty on late renewals after January 31st of the following year.
  • How Fast Should A Licensee Work?

    A licensee should never work so fast that the accuracy of his/her work is jeopardized.
  • Is The Work Of A Licensee Checked?

    Yes, the Dairy Inspector may check the accuracy of a Weigher and Sampler's work at any time.
  • If Asked To, Should The Licensee Deviate From Required Procedures?

    Proper procedures must be followed. In matters of sampling and weighing, you are obligated to comply with the legal requirements first. In cases of questionable practices, contact the Milk and Dairy Foods Control Branch Inspector in your area.
  • What Is Your Duty If You Think A Scale Used For Measurement Is Not Accurate?

    Report your belief to the Sealer of Weights and Measures or to the Dairy Inspector.
  • Why Is Licensing Required To Take Samples, Measure & Record Weights Of MilkAnd Cream?

    A Weigher and Sampler licensee holds a very responsible position. Upon his work rests the accuracy of the samples he/she takes. Unless the sample represents the lot from which it is taken, any test on the sample would lose its value. Unless the weights or measurements which he/she takes are accurate, there can be no sound basis of payment between buyer and seller.