(1)
(a) The bacterial count of raw milk or raw milk used to produce a raw milk product may not exceed 20,000 colony forming units per milliliter.
(b) If the bacterial count of raw milk or the raw milk used to produce the raw milk product exceeds 40,000 colony forming units per milliliter or if the producer is implicated in a foodborne illness outbreak:
(i) the department or third party certified by the department shall test the raw milk; and
(ii) the raw milk may not contain a pathogen listed in Subsection (3).
(2)
(a) The coliform count of raw milk or raw milk used to produce a raw milk product may not exceed 10 colony forming units per milliliter.
(b) If the coliform count of raw milk or the raw milk used to produce the raw milk product exceeds 20 colony forming units per milliliter or if the producer is implicated in a foodborne illness outbreak:
(i) the department or third party certified by the department shall test the raw milk; and
(ii) the raw milk may not contain a pathogen listed in Subsection (3).
(3) The pathogens described in Subsections (1) and (2) are:
(a) shiga toxin-producing e. coli;
(b) listeria monocytogenes;
(c) salmonella; and
(d) campylobacter.