{
    "document_id": 10906,
    "page": 11,
    "width_pt": 612,
    "height_pt": 792,
    "rotation": 0,
    "pipeline_version": "paddleocr-vl-1.6+paul-48",
    "engine": "paddleocr_vl",
    "source_run_id": 11018,
    "item_count": 11,
    "counts_by_type": {
        "heading": 1,
        "list": 1,
        "list_item": 3,
        "text": 6
    },
    "build_ms": 2,
    "items": [
        {
            "id": "p11.1",
            "order": 1,
            "type": "text",
            "bbox": {
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            "text": "If this sample also exceeds 1 million per milliliter, the plant license shall be suspended. A temporary status may be assigned to the plant by the appropriate regulatory agency when an additional sample of commingled milk is tested and found satisfactory. The plant shall be assigned a full reinstatement status when three out of four consecutive commingled bacterial estimates do not exceed 1 million per milliliter. The samples shall be taken at a rate of not more than two per week on separate days within a 3-week period."
        },
        {
            "id": "p11.2",
            "order": 2,
            "type": "text",
            "bbox": {
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            },
            "text": "(4) If a plant remains in temporary status in excess of 60 days, administrative procedures to suspend the plant’s license will be taken by the appropriate regulatory authority until the plant complies with the bacteriological requirements."
        },
        {
            "id": "p11.3",
            "order": 3,
            "type": "text",
            "bbox": {
                "l": 68.64,
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                "b": 511.68
            },
            "text": "E 1.9 Heat treated cream. Heat treated cream is cream in which the product may be heated to less than 160 degrees. Fahrenheit in a continuing heating process and immediately cooled to 45 degrees. Fahrenheit or less for a functional reason."
        },
        {
            "id": "p11.4",
            "order": 4,
            "type": "text",
            "bbox": {
                "l": 68.16,
                "t": 498.48,
                "r": 536.64,
                "b": 360.48
            },
            "text": "E 1.10 Pasteurization or sterilization. When pasteurization or sterilization is intended or required, or when a product is designated \"pasteurized\" or \"sterilized\" every particle of the product shall be subjected to such temperatures and holding periods as will assure proper pasteurization or sterilization of the product. The heat treatment by either process shall be sufficient to ensure public health safety and to assure adequate keeping quality, yet retaining the most desirable flavor and body characteristics of the finished product. The phenol value of test samples of pasteurized finished product shall be no greater than the maximum specified for the particular product as determined and specified by the phosphatase test method prescribed in the latest edition of \"Official Methods of Analysis of the Association of Official Agricultural Chemists.\""
        },
        {
            "id": "p11.5",
            "order": 5,
            "type": "text",
            "bbox": {
                "l": 68.16,
                "t": 346.8,
                "r": 537.12,
                "b": 263.04
            },
            "text": "E 1.11 Composition and wholesomeness. All necessary precautions shall be taken to prevent contamination or adulteration of the milk or dairy products during manufacturing. All substances and ingredients used in the processing or manufacturing of any dairy product shall be subject to inspection and shall be wholesome and practically free from impurities. The finished product shall comply with the requirements of the Federal Food, Drug, and Cosmetic Act as to their composition and wholesomeness."
        },
        {
            "id": "p11.6",
            "order": 6,
            "type": "heading",
            "bbox": {
                "l": 105.12,
                "t": 250.08,
                "r": 309.84,
                "b": 236.4
            },
            "text": "E 1.12 Cleaning and sanitizing treatment.",
            "attrs": {
                "block_label": "paragraph_title"
            },
            "level": 3
        },
        {
            "id": "p11.7",
            "order": 7,
            "type": "list",
            "bbox": {
                "l": 69.6,
                "t": 235.92,
                "r": 538.8,
                "b": 111.6
            },
            "text": "",
            "attrs": {
                "item_count": 3
            },
            "children": [
                {
                    "id": "p11.7.1",
                    "order": 8,
                    "type": "list_item",
                    "bbox": {
                        "l": 105.84,
                        "t": 235.92,
                        "r": 242.16,
                        "b": 222.96
                    },
                    "text": "Equipment and utensils.",
                    "marker": "(a)"
                },
                {
                    "id": "p11.7.2",
                    "order": 9,
                    "type": "list_item",
                    "bbox": {
                        "l": 69.6,
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                        "r": 535.2,
                        "b": 154.32
                    },
                    "text": "The equipment, sanitary piping and utensils used in receiving and processing of the milk, and manufacturing and handling of the product shall be maintained in a sanitary condition. Sanitary seal assemblies shall be removable on all agitators, pumps and vats, and shall be inspected at regular intervals and kept clean. Unless other provisions are recommended in the following supplemental sections, all equipment not designed for",
                    "marker": "(1)"
                },
                {
                    "id": "p11.7.3",
                    "order": 10,
                    "type": "list_item",
                    "bbox": {
                        "l": 70.08,
                        "t": 153.84,
                        "r": 538.8,
                        "b": 111.6
                    },
                    "text": "C.1.P. cleaning shall be disassembled after each day's use for thorough cleaning. Dairy cleaners, detergents, wetting agents, sanitizing agents or other similar materials which will not contaminate or adversely affect the products may be used. Steel wool or metal sponges shall not"
                }
            ]
        },
        {
            "id": "p11.8",
            "order": 11,
            "type": "text",
            "bbox": {
                "l": 299.04,
                "t": 98.16,
                "r": 313.2,
                "b": 87.36
            },
            "text": "26",
            "attrs": {
                "block_label": "number"
            }
        }
    ],
    "excluded_furniture": {
        "first": [],
        "last": []
    }
}