Food & Drug Safety Program

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Dairy, Juice and Bottled Water Project

Project Leader: Alan Talarsky
Phone Number: (609)826-4935

Handwashing posterThe Dairy, Juice, and Bottled Water Project regulates wholesale establishments which produce or process fluid milk products, cheese, frozen desserts, bottled or bulk water, and vegetable and fruit juices.

This project serves as the Regulatory entity for ratings and enforcement of the Pasteurized Milk Ordinance (PMO) in determining good manufacturing practices. Field staff inspects New Jersey’s milk plants quarterly and samples their products monthly.

In-state as well as out-of-state bottled/bulk water processors and frozen dessert processors are required to be licensed. Juice processors are licensed as non-alcoholic beverage establishments and are required to have a validated Hazard Analysis and Critical Control Point (HACCP) plan for pathogen reduction.


TIP: Drinking raw milk or eating raw milk products is "like playing Russian roulette with your health," said Dr. John Sheehan, director of the Food and Drug Administration's Division of Dairy and Egg Safety.

Raw milk has been implicated in foodborne outbreaks of E.coli O157:H7, Listeria monocytogenes, campylobacteriosis, tuberculosis, diphtheria, polio, salmonellosis, Q fever, strep throat, Central European tick-borne encephalitis, yersiniosis, staphylococcal intoxication, scarlet fever, typhoid fever, brucellosis, and rabies.

Never drink raw milk for any reason at any time or in any place.


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