901:11-2-38 Operations and operating procedures.  (A) The
natural cheese shall be cleaned free of all nonedible portions.
Paraffin, bandages, rind surface mold, unclean areas or any
other part which is unwholesome or unappetizing.  (B) Forming
containers either lined or unlined shall be assembled and stored
in a sanitary manner to prevent contamination. The handling of
containers shall be done with extreme care and in a sanitary
manner. Preforming and assembling of pouch liners and containers
shall be kept to a minimum. The supply shall be rotated to limit
exposure to possible contamination prior to filling.  (C)
Container filling.  (1) Hot fluid cheese from the cookers may be
held in hot wells or hoppers to assure a constant and even
supply of processed cheese to the filler or slice former.  (2)
Filler valves shall effectively measure the desired amount of
product into the pouch or container in a sanitary manner and
shall cut off sharply without drip or drag of cheese across the
opening.  (3) An effective sy