(1) The size, style, and type of packaging used for dairy products must be commercially acceptable containers and packaging materials which will satisfactorily cover and protect the quality of the contents during storage and regular channels of trade and under normal conditions of handling. The weights and shape within each size or style must be as nearly uniform as is practical. Packaging materials for dairy products must be selected which will provide sufficiently low permeability to air and vapor to prevent the formation of mold growth and surface oxidation. In addition, the wrapper should be resistant to puncturing, tearing, cracking or breaking under normal conditions of handling, shipping and storage. When special-type packaging is used, the instructions of the manufacturers must be followed closely as to its application and methods of closure.

(2) Packaging dairy products or cutting and repackaging all styles of dairy products must be conducted under rigid sanitary conditions. The atmosphere of the packaging rooms, the equipment and packaging material must be practically free from mold and bacterial contamination. Methods for checking the level of contamination must be as prescribed by the latest edition of standard methods.

(3) All commercial bulk packages containing dairy products manufactured under the provisions of this chapter must be adequately and legibly marked with the name of the product, net weight, name and address and zip code of processor or manufacturer or other assigned plant identification, lot number, and any other identification, as may be required. Consumer-packaged product must be legibly marked with the name of the product, net weight, name and address and zip code of packer, manufacturer, or distributor and such other identification as may be required by the regulatory agency in jurisdiction.