4-30 Dairy Products Regulations
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CHAPTER 4-30DAIRY PRODUCTS REGULATIONS4-30-01. Definitions. In this chapter, unless the context otherwise requires:1."Approved laboratory" means a laboratory in which the entire facilities and<br>equipment have been approved by the department as being adequate to perform the<br>necessary official tests in accordance with the North Dakota laws and the rules of<br>the department.2."Cheese factory" means a place where cheese is made for commercial purposes.3."Commissioner" means the agriculture commissioner or the commissioner's<br>designee.4."Composite sample" means a mixture of single samples of milk or milk products<br>taken from different lots or deliveries, the amount taken each time being in<br>proportion to the amount of milk or milk products delivered. Composite samples are<br>usually taken for determining the butterfat content of a product and are tested at a<br>frequency of not less than once every fifteen days. Preservatives may be added.5."Condensery" means a place where condensed or evaporated milk is produced or<br>where milk is changed to a thick liquid by evaporation of a part of the water.6."Dairy animal" means any mammal maintained for the commercial production of<br>milk to be offered for sale for use in the processing or manufacturing of milk or dairy<br>products.7."Dairy or dairy farm" means a place where one or more dairy animals are kept, a<br>part or all of the milk or milk products from which is sold or offered for sale.8."Department" means the department of agriculture.9."Distributor" means a person or company that provides storage, transportation,<br>delivery, or distribution of milk and milk products to any person who offers for sale or<br>sells to any consumer milk or milk products.10."Drying plant" means a place which manufactures dry milk products obtained by the<br>removal of water from milk or milk products.11."Filled dairy products" means any milk, cream, or skimmed milk, or any combination<br>thereof, whether or not condensed, evaporated, concentrated, frozen, powdered,<br>dried, or desiccated, or any food product made or manufactured therefrom, to which<br>has been added, or which has been blended or compounded with, any fat or oil<br>other than milkfat so that the resulting product is in imitation or semblance of any<br>dairy product, including milk, cream, sour cream, butter cream, skimmed milk, ice<br>cream, whipped cream, flavored milk or skim milk drink, dried or powdered milk,<br>cheese, cream cheese, cottage cheese, creamed cottage cheese, ice cream mix,<br>sherbet, condensed milk, evaporated milk, or concentrated milk; provided, however,<br>that this term shall not be construed to mean or include:a.Any distinctive proprietary food compound not readily mistaken for a dairy<br>product, where such compound is customarily used on the order of a physician<br>and is prepared and designed for medicinal or special dietary use and<br>prominently so labeled;b.Any dairy product flavored with chocolate or cocoa, or the vitamin content of<br>which has been increased, or both, where the fats or oils other than milkfatPage No. 1contained in such product do not exceed the amount of cacao fat naturally<br>present in the chocolate or cocoa used and the food oil, not in excess of<br>one-hundredth per centum of the weight of the finished product, used as a<br>carrier of such vitamins; orc.Oleomargarine.12."Grading" means the examination of milk or milk products by sight, odor, taste, or<br>laboratory analysis, the results of which determine a grade designating the quality of<br>the product.13."Ice cream plant" means a place where ice cream is made for commercial purposes.14."Ice milk plant" means a place where ice milk is made for commercial purposes.15."Imitation milk" or "imitation milk product" means a food product or food compound<br>made to resemble milk or a milk product when any of the following occurs:a.The food physically resembles milk or a milk product. "Physical resemblance"<br>means those characteristics relating to the composition of food, including fat<br>and moisture content, nonfat solids content, and functional ingredient or food<br>additive content such as emulsifiers, stabilizers, flavor, or color additives.b.The packaging used resembles the packaging used for milk or for a milk<br>product.c.The food product or food compound is displayed in a retail establishment in the<br>same manner as milk or a milk product.d.Verbal or pictorial expressions are used on the food products or food<br>compounds, labeling, or in advertisements or other similar devices used to<br>promote the food products or food compounds that state or imply that the food<br>is milk or a milk product.e.The food product or food compound in any other way is manufactured,<br>packaged, or labeled so as to resemble the identity, intended use, or physical<br>and sensory properties of milk or a milk product."Physical and sensoryproperties" means those characteristics relating to flavor, texture, smell, and<br>appearance of a food product or food compound.16."Milk hauler" means a person who owns vehicles used to transport raw milk from a<br>dairy farm to a dairy facility.17."Milk plant or bottling plant" means a place where milk or milk products are<br>collected, handled, processed, stored, and prepared for distribution.18."Milk solids or total solids" means the total amount of solids in milk.19."Overrun" means the increase in volume of a manufactured product due to the<br>incorporation of water, air, or other substance commonly used in the manufacturing<br>processes.20."Pasteurization" as applied to milk or skim milk means the process of heating every<br>particle of milk to at least one hundred forty-five degrees Fahrenheit [62.78 degrees<br>Celsius] and cream and other milk products to at least one hundred fifty degrees<br>Fahrenheit [65.55 degrees Celsius], and holding it at such temperature continuously<br>for at least thirty minutes; or heating every particle of milk to at least one hundred<br>sixty-one degrees Fahrenheit [71.67 degrees Celsius] and cream and other milk<br>products to at least one hundred sixty-six degrees Fahrenheit [74.44 degreesPage No. 2Celsius], and holding it at such temperature continuously for at least fifteen seconds<br>in approved and properly operated equipment.When applied to cream forbuttermaking, the cream shall be held at a temperature of not less than one hundred<br>sixty-five degrees Fahrenheit [73.89 degrees Celsius] for at least thirty minutes or<br>not less than one hundred eighty-five degrees Fahrenheit [85.00 degrees Celsius]<br>for at least fifteen seconds. Nothing contained in this definition may be construed as<br>barring any other process which has been demonstrated to be equally efficient which<br>assures proper pasteurization and keeping quality, which is consistent with the most<br>desirable quality, and which is approved by the dairy commissioner.21."Pasteurized Milk Ordinance" means the 2007 revision of the Grade "A" Pasteurized<br>Ordinance issued by the United States food and drug administration and by the<br>United States department of agriculture's public health service.22."Peddler" means a person who purchases milk or milk products and sells them<br>directly to consumers at any place other than from a store, stand, or other fixed<br>place of business.23."Person" means individuals, firms, partnerships, associations, trusts, estates,<br>corporations, and limited liability companies, and any and all other business units,<br>devices, or arrangements.24."Processing or manufacturing" means the treatment of milk or milk products by<br>pasteurizing, bottling, churning, adding flavors to, freezing, dehydrating, packaging,<br>coagulating, or treating in any manner which changes the natural, physical, or<br>chemical properties of the original product.25."Producer dairy" means a dairy farm which sells milk or cream to a dairy plant for<br>processing or manufacturing.26."Producer-processor" or "producer-distributor" means a producer who is also a<br>processor or distributor.27."Raw milk or raw milk products" means products which have not been treated by the<br>process of pasteurization as defined in this section.28."Receiving and transfer station" means a place where milk or milk products are<br>collected for shipment to a processing or manufacturing plant. This definition must<br>not be interpreted to include the warehouses, docks, loading platforms, or storage<br>rooms of commercial carriers.29."Retail" means the sale of milk or milk products directly to the consumer.30."Sampler" means a person, other than a milk producer or dairy plant employee, who<br>transports samples for official use or raw milk or milk products from a dairy farm to a<br>dairy facility.31."Sampling" means a procedure whereby a portion or specimen of milk or milk<br>products is taken for the purpose of grading or testing.32."Skim milk solids or solids-not-fat" means the total solids in milk after all fat has been<br>removed.33."Standard Methods" means the seventeenth edition of the Standard Methods for the<br>Examination of Dairy Products published by the American public health association.34."Testing" means an examination of milk, or milk products by sight, odor, taste, or<br>laboratory analysis to determine the quality, wholesomeness, or composition<br>thereof.Page No. 335."3A standards" means standards which have been established for certain<br>equipment, utensils, and other items by the 3A sanitary standards committee of the<br>international association of milk and food sanitarians, incorporated.36."Transfer station" means a place where milk or milk products are regularly<br>transferred from one vehicle to another. This definition shall not be interpreted to<br>include the warehouses, docks, loading platforms, or storage rooms of commercial<br>carriers.37."Wholesale" means the sale of milk or milk products to a retail dealer for purposes of<br>resale.4-30-02.Licenses required - Fees - Term.Every producer-processor, peddler,distributor, every person purchasing milk or milk products for processing or manufacturing, or<br>owning, operating, or leasing a creamery, cheese factory, condensery, drying plant, ice cream<br>plant, ice milk plant, milk plant, every other business engaged in the processing or manufacturing<br>of milk or milk products, and every organization acquiring milk or milk products as an agent for<br>sale on behalf of others and doing business within this state shall obtain the license required by<br>this section for each such place of business.Application for license must be made to thecommissioner upon forms as the commissioner may require.Upon making application forlicense, it is implied that consent is given by the applicant for inspection by the department. If the<br>commissioner finds that the applicant conforms to the North Dakota laws and the rules and<br>regulations of the department, the commissioner shall issue a license for conducting those<br>operations listed on the application form. If a licensee wishes to conduct operations other than<br>those listed, the licensee may request that the commissioner approve them, and if the<br>commissioner finds that the proposals are in conformance with North Dakota laws and the rules<br>of the department, the commissioner shall approve them.The license must be postedconspicuously in each licensed business. All licenses issued under this section must expire on<br>the thirtieth day of June of each year and are not transferable. The fee for licenses is twenty-five<br>dollars. Every organization acquiring milk or milk products as an agent for sale on behalf of<br>others is, for the purposes of this chapter, deemed to be a purchaser of milk from a dairy<br>producer. A reinspection fee of seventy-five dollars per inspection must be paid by each dairy<br>farm facility for which the commissioner has conducted a reinspection resulting from suspension<br>of a farm permit, degrade of a farm facility from grade A to manufacturing grade, or unsanitary<br>conditions that must be corrected within a specified period of time.4-30-02.1. Records release required with application for licensure. A purchaser ofmilk in North Dakota shall file with the license application a release authorizing the commissioner<br>access to the applicant's financial records held by financial institutions, accountants, and others.<br>The release must be in a form approved by the commissioner. The commissioner may use the<br>release in the course of licensing or relicensing the applicant or in the course of an investigation<br>of the applicant due to a complaint against the applicant or when based upon evidence<br>establishing probable cause of a violation of this chapter. Information gained through the use of<br>a release is confidential. The commissioner may furnish information obtained through the use of<br>the records release to any state agency and to any prosecutorial official requiring the information<br>for use in performing official duties.4-30-03. Bonding of purchasers of dairy products. Repealed by S.L. 1979, ch. 106,</div></article><aside class="right-sidebar"><div class="related-sidebar"><h3><span class="emoji">⚖️</span> State Laws</h3><ul class="state-laws-list"><li><a href="https://state-laws.laws.com/state-of-alabama">The State Laws of <!-- -->Alabama</a></li><li><a href="https://state-laws.laws.com/state-of-alaska">The State Laws of <!-- -->Alaska</a></li><li><a href="https://state-laws.laws.com/state-of-arizona">The State Laws of <!-- -->Arizona</a></li><li><a href="https://state-laws.laws.com/state-of-arkansas">The State Laws of <!-- -->Arkansas</a></li><li><a href="https://state-laws.laws.com/state-of-california">The State Laws of <!-- -->California</a></li><li><a href="https://state-laws.laws.com/state-of-colorado">The State Laws of <!-- -->Colorado</a></li><li><a href="https://state-laws.laws.com/state-of-connecticut">The State Laws of <!-- -->Connecticut</a></li><li><a href="https://state-laws.laws.com/state-of-delaware">The State Laws of <!-- 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height:815px; text-align:center;\"\u003eLoading PDF...\u003c/div\u003e\u003cscript type=\"text/javascript\"\u003e var pdf_url = 'https://law.justia.com/codes/north-dakota/2009/t04/pdf/t04c30.pdf'; $(document).ready(function() { var embedwindow = $(\"#embed_document\"); if ($.browser.msie){ embedwindow.html('\u003cembed src=\"'+pdf_url+'\" width=\"100%\" height=\"100%\"\u003e\u003c/embed\u003e'); } else { embedwindow.html('\u003ciframe style=\"width:100%; height:100%;\" src=\"https://docs.google.com/gview?url='+window.escape(pdf_url)+'\u0026embedded=true\" frameborder=\"0\"\u003e\u003c/iframe\u003e'); } });\u003c/script\u003e\u003cbr\u003e\u003cbr\u003e\u003cnoframes\u003eCHAPTER 4-30DAIRY PRODUCTS REGULATIONS4-30-01. Definitions. In this chapter, unless the context otherwise requires:1.\u0026quot;Approved laboratory\u0026quot; means a laboratory in which the entire facilities and\u003cbr\u003eequipment have been approved by the department as being adequate to perform the\u003cbr\u003enecessary official tests in accordance with the North Dakota laws and the rules of\u003cbr\u003ethe department.2.\u0026quot;Cheese factory\u0026quot; means a place where cheese is made for commercial purposes.3.\u0026quot;Commissioner\u0026quot; means the agriculture commissioner or the commissioner's\u003cbr\u003edesignee.4.\u0026quot;Composite sample\u0026quot; means a mixture of single samples of milk or milk products\u003cbr\u003etaken from different lots or deliveries, the amount taken each time being in\u003cbr\u003eproportion to the amount of milk or milk products delivered. Composite samples are\u003cbr\u003eusually taken for determining the butterfat content of a product and are tested at a\u003cbr\u003efrequency of not less than once every fifteen days. Preservatives may be added.5.\u0026quot;Condensery\u0026quot; means a place where condensed or evaporated milk is produced or\u003cbr\u003ewhere milk is changed to a thick liquid by evaporation of a part of the water.6.\u0026quot;Dairy animal\u0026quot; means any mammal maintained for the commercial production of\u003cbr\u003emilk to be offered for sale for use in the processing or manufacturing of milk or dairy\u003cbr\u003eproducts.7.\u0026quot;Dairy or dairy farm\u0026quot; means a place where one or more dairy animals are kept, a\u003cbr\u003epart or all of the milk or milk products from which is sold or offered for sale.8.\u0026quot;Department\u0026quot; means the department of agriculture.9.\u0026quot;Distributor\u0026quot; means a person or company that provides storage, transportation,\u003cbr\u003edelivery, or distribution of milk and milk products to any person who offers for sale or\u003cbr\u003esells to any consumer milk or milk products.10.\u0026quot;Drying plant\u0026quot; means a place which manufactures dry milk products obtained by the\u003cbr\u003eremoval of water from milk or milk products.11.\u0026quot;Filled dairy products\u0026quot; means any milk, cream, or skimmed milk, or any combination\u003cbr\u003ethereof, whether or not condensed, evaporated, concentrated, frozen, powdered,\u003cbr\u003edried, or desiccated, or any food product made or manufactured therefrom, to which\u003cbr\u003ehas been added, or which has been blended or compounded with, any fat or oil\u003cbr\u003eother than milkfat so that the resulting product is in imitation or semblance of any\u003cbr\u003edairy product, including milk, cream, sour cream, butter cream, skimmed milk, ice\u003cbr\u003ecream, whipped cream, flavored milk or skim milk drink, dried or powdered milk,\u003cbr\u003echeese, cream cheese, cottage cheese, creamed cottage cheese, ice cream mix,\u003cbr\u003esherbet, condensed milk, evaporated milk, or concentrated milk; provided, however,\u003cbr\u003ethat this term shall not be construed to mean or include:a.Any distinctive proprietary food compound not readily mistaken for a dairy\u003cbr\u003eproduct, where such compound is customarily used on the order of a physician\u003cbr\u003eand is prepared and designed for medicinal or special dietary use and\u003cbr\u003eprominently so labeled;b.Any dairy product flavored with chocolate or cocoa, or the vitamin content of\u003cbr\u003ewhich has been increased, or both, where the fats or oils other than milkfatPage No. 1contained in such product do not exceed the amount of cacao fat naturally\u003cbr\u003epresent in the chocolate or cocoa used and the food oil, not in excess of\u003cbr\u003eone-hundredth per centum of the weight of the finished product, used as a\u003cbr\u003ecarrier of such vitamins; orc.Oleomargarine.12.\u0026quot;Grading\u0026quot; means the examination of milk or milk products by sight, odor, taste, or\u003cbr\u003elaboratory analysis, the results of which determine a grade designating the quality of\u003cbr\u003ethe product.13.\u0026quot;Ice cream plant\u0026quot; means a place where ice cream is made for commercial purposes.14.\u0026quot;Ice milk plant\u0026quot; means a place where ice milk is made for commercial purposes.15.\u0026quot;Imitation milk\u0026quot; or \u0026quot;imitation milk product\u0026quot; means a food product or food compound\u003cbr\u003emade to resemble milk or a milk product when any of the following occurs:a.The food physically resembles milk or a milk product. \u0026quot;Physical resemblance\u0026quot;\u003cbr\u003emeans those characteristics relating to the composition of food, including fat\u003cbr\u003eand moisture content, nonfat solids content, and functional ingredient or food\u003cbr\u003eadditive content such as emulsifiers, stabilizers, flavor, or color additives.b.The packaging used resembles the packaging used for milk or for a milk\u003cbr\u003eproduct.c.The food product or food compound is displayed in a retail establishment in the\u003cbr\u003esame manner as milk or a milk product.d.Verbal or pictorial expressions are used on the food products or food\u003cbr\u003ecompounds, labeling, or in advertisements or other similar devices used to\u003cbr\u003epromote the food products or food compounds that state or imply that the food\u003cbr\u003eis milk or a milk product.e.The food product or food compound in any other way is manufactured,\u003cbr\u003epackaged, or labeled so as to resemble the identity, intended use, or physical\u003cbr\u003eand sensory properties of milk or a milk product.\u0026quot;Physical and sensoryproperties\u0026quot; means those characteristics relating to flavor, texture, smell, and\u003cbr\u003eappearance of a food product or food compound.16.\u0026quot;Milk hauler\u0026quot; means a person who owns vehicles used to transport raw milk from a\u003cbr\u003edairy farm to a dairy facility.17.\u0026quot;Milk plant or bottling plant\u0026quot; means a place where milk or milk products are\u003cbr\u003ecollected, handled, processed, stored, and prepared for distribution.18.\u0026quot;Milk solids or total solids\u0026quot; means the total amount of solids in milk.19.\u0026quot;Overrun\u0026quot; means the increase in volume of a manufactured product due to the\u003cbr\u003eincorporation of water, air, or other substance commonly used in the manufacturing\u003cbr\u003eprocesses.20.\u0026quot;Pasteurization\u0026quot; as applied to milk or skim milk means the process of heating every\u003cbr\u003eparticle of milk to at least one hundred forty-five degrees Fahrenheit [62.78 degrees\u003cbr\u003eCelsius] and cream and other milk products to at least one hundred fifty degrees\u003cbr\u003eFahrenheit [65.55 degrees Celsius], and holding it at such temperature continuously\u003cbr\u003efor at least thirty minutes; or heating every particle of milk to at least one hundred\u003cbr\u003esixty-one degrees Fahrenheit [71.67 degrees Celsius] and cream and other milk\u003cbr\u003eproducts to at least one hundred sixty-six degrees Fahrenheit [74.44 degreesPage No. 2Celsius], and holding it at such temperature continuously for at least fifteen seconds\u003cbr\u003ein approved and properly operated equipment.When applied to cream forbuttermaking, the cream shall be held at a temperature of not less than one hundred\u003cbr\u003esixty-five degrees Fahrenheit [73.89 degrees Celsius] for at least thirty minutes or\u003cbr\u003enot less than one hundred eighty-five degrees Fahrenheit [85.00 degrees Celsius]\u003cbr\u003efor at least fifteen seconds. Nothing contained in this definition may be construed as\u003cbr\u003ebarring any other process which has been demonstrated to be equally efficient which\u003cbr\u003eassures proper pasteurization and keeping quality, which is consistent with the most\u003cbr\u003edesirable quality, and which is approved by the dairy commissioner.21.\u0026quot;Pasteurized Milk Ordinance\u0026quot; means the 2007 revision of the Grade \u0026quot;A\u0026quot; Pasteurized\u003cbr\u003eOrdinance issued by the United States food and drug administration and by the\u003cbr\u003eUnited States department of agriculture's public health service.22.\u0026quot;Peddler\u0026quot; means a person who purchases milk or milk products and sells them\u003cbr\u003edirectly to consumers at any place other than from a store, stand, or other fixed\u003cbr\u003eplace of business.23.\u0026quot;Person\u0026quot; means individuals, firms, partnerships, associations, trusts, estates,\u003cbr\u003ecorporations, and limited liability companies, and any and all other business units,\u003cbr\u003edevices, or arrangements.24.\u0026quot;Processing or manufacturing\u0026quot; means the treatment of milk or milk products by\u003cbr\u003epasteurizing, bottling, churning, adding flavors to, freezing, dehydrating, packaging,\u003cbr\u003ecoagulating, or treating in any manner which changes the natural, physical, or\u003cbr\u003echemical properties of the original product.25.\u0026quot;Producer dairy\u0026quot; means a dairy farm which sells milk or cream to a dairy plant for\u003cbr\u003eprocessing or manufacturing.26.\u0026quot;Producer-processor\u0026quot; or \u0026quot;producer-distributor\u0026quot; means a producer who is also a\u003cbr\u003eprocessor or distributor.27.\u0026quot;Raw milk or raw milk products\u0026quot; means products which have not been treated by the\u003cbr\u003eprocess of pasteurization as defined in this section.28.\u0026quot;Receiving and transfer station\u0026quot; means a place where milk or milk products are\u003cbr\u003ecollected for shipment to a processing or manufacturing plant. This definition must\u003cbr\u003enot be interpreted to include the warehouses, docks, loading platforms, or storage\u003cbr\u003erooms of commercial carriers.29.\u0026quot;Retail\u0026quot; means the sale of milk or milk products directly to the consumer.30.\u0026quot;Sampler\u0026quot; means a person, other than a milk producer or dairy plant employee, who\u003cbr\u003etransports samples for official use or raw milk or milk products from a dairy farm to a\u003cbr\u003edairy facility.31.\u0026quot;Sampling\u0026quot; means a procedure whereby a portion or specimen of milk or milk\u003cbr\u003eproducts is taken for the purpose of grading or testing.32.\u0026quot;Skim milk solids or solids-not-fat\u0026quot; means the total solids in milk after all fat has been\u003cbr\u003eremoved.33.\u0026quot;Standard Methods\u0026quot; means the seventeenth edition of the Standard Methods for the\u003cbr\u003eExamination of Dairy Products published by the American public health association.34.\u0026quot;Testing\u0026quot; means an examination of milk, or milk products by sight, odor, taste, or\u003cbr\u003elaboratory analysis to determine the quality, wholesomeness, or composition\u003cbr\u003ethereof.Page No. 335.\u0026quot;3A standards\u0026quot; means standards which have been established for certain\u003cbr\u003eequipment, utensils, and other items by the 3A sanitary standards committee of the\u003cbr\u003einternational association of milk and food sanitarians, incorporated.36.\u0026quot;Transfer station\u0026quot; means a place where milk or milk products are regularly\u003cbr\u003etransferred from one vehicle to another. This definition shall not be interpreted to\u003cbr\u003einclude the warehouses, docks, loading platforms, or storage rooms of commercial\u003cbr\u003ecarriers.37.\u0026quot;Wholesale\u0026quot; means the sale of milk or milk products to a retail dealer for purposes of\u003cbr\u003eresale.4-30-02.Licenses required - Fees - Term.Every producer-processor, peddler,distributor, every person purchasing milk or milk products for processing or manufacturing, or\u003cbr\u003eowning, operating, or leasing a creamery, cheese factory, condensery, drying plant, ice cream\u003cbr\u003eplant, ice milk plant, milk plant, every other business engaged in the processing or manufacturing\u003cbr\u003eof milk or milk products, and every organization acquiring milk or milk products as an agent for\u003cbr\u003esale on behalf of others and doing business within this state shall obtain the license required by\u003cbr\u003ethis section for each such place of business.Application for license must be made to thecommissioner upon forms as the commissioner may require.Upon making application forlicense, it is implied that consent is given by the applicant for inspection by the department. If the\u003cbr\u003ecommissioner finds that the applicant conforms to the North Dakota laws and the rules and\u003cbr\u003eregulations of the department, the commissioner shall issue a license for conducting those\u003cbr\u003eoperations listed on the application form. If a licensee wishes to conduct operations other than\u003cbr\u003ethose listed, the licensee may request that the commissioner approve them, and if the\u003cbr\u003ecommissioner finds that the proposals are in conformance with North Dakota laws and the rules\u003cbr\u003eof the department, the commissioner shall approve them.The license must be postedconspicuously in each licensed business. All licenses issued under this section must expire on\u003cbr\u003ethe thirtieth day of June of each year and are not transferable. The fee for licenses is twenty-five\u003cbr\u003edollars. Every organization acquiring milk or milk products as an agent for sale on behalf of\u003cbr\u003eothers is, for the purposes of this chapter, deemed to be a purchaser of milk from a dairy\u003cbr\u003eproducer. A reinspection fee of seventy-five dollars per inspection must be paid by each dairy\u003cbr\u003efarm facility for which the commissioner has conducted a reinspection resulting from suspension\u003cbr\u003eof a farm permit, degrade of a farm facility from grade A to manufacturing grade, or unsanitary\u003cbr\u003econditions that must be corrected within a specified period of time.4-30-02.1. Records release required with application for licensure. A purchaser ofmilk in North Dakota shall file with the license application a release authorizing the commissioner\u003cbr\u003eaccess to the applicant's financial records held by financial institutions, accountants, and others.\u003cbr\u003eThe release must be in a form approved by the commissioner. The commissioner may use the\u003cbr\u003erelease in the course of licensing or relicensing the applicant or in the course of an investigation\u003cbr\u003eof the applicant due to a complaint against the applicant or when based upon evidence\u003cbr\u003eestablishing probable cause of a violation of this chapter. Information gained through the use of\u003cbr\u003ea release is confidential. The commissioner may furnish information obtained through the use of\u003cbr\u003ethe records release to any state agency and to any prosecutorial official requiring the information\u003cbr\u003efor use in performing official duties.4-30-03. Bonding of purchasers of dairy products. 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