Proposed Amendment s to Chapter 347 Birch and Maple Syrup Processing & 
Chapter 330: License Fees to Manufacture and Sell Food and Beverages 
Division / Program:  Quality Assurance & Regulations  
Date:  March 2, 2022 
Time:  10:00 AM  
Location:  Virtual Meeting -  Microsoft Teams  
Even t Type:  Public Comment, Public Meeting/Hearing  
A public hearing will be held March 2, 2022, Wednesday, starting at 10:00 A.M. Because of the COVID -19 
Public Health Emergency and Pursuant to 1 M.R.S. 403 -A, enacted by P.L. 2020, c 617 Part G (eff. March 
18, 2020), this hearing will be held on- line by Microsoft Teams Meeting and telephonically.  
Chapter 347: Birch and Maple Syrup Processing Summary  
The current rule amendments to Chapter 347 reflects standards for maple syrup processing and labeling 
and incorpo rate these requirements for the processing of birch syrup and birch products as mandated 
by "LD 416, An Act Regarding the Production and Sale of Birch Syrup and Birch Syrup Products".  
Chapter 330: License Fees to Manufacture and Sell Food & Beverages Summa ry 
The current rule amendments to Chapter 330 License Fees to Manufacture and Sell Food & Beverage 
establishes the license fee for maple syrup processing. LD 416, An Act Regarding the Production and Sale 
of Birch Syrup and Birch Syrup Products established requirements for the processing and labeling of 
birch syrup that are the same as maple syrup. Amendment to the rule to add birch syrup to the fee structure is consistent with the legislative requirement.  
Join Public Meeting - March 2, 2022 at 10 AM  
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Phone Conference ID: 851 410 066#  
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You may submit written public comments to:  
Quality Assurance and Regulations 28 State House Station Augusta, Maine 04333  
The deadline to submit public comments is March 18, 2022. 
Contact Name:  Celeste Poulin  
Contact Phone:  (207) 287-3841 
Related Documents  
Birch Maple Rulemaking Fact Sheet (DOCX)  
Licensing Fee Rulemaking Fact Sheet (DOCX)  
Chapter 347 Birch Maple Syrup Processing (DOCX)  
Chapter 330: License Fees Mark -up (DOCX)  
  
Rulemaking Fact Sheet  
(5 MRSA §8057-A)  
 
AGENCY:  :  01- 001 Department of Agriculture, Conservation and Forestry  
 NAME, ADDRESS, PHONE NUMBER, EMAIL  OF AGENCY CONTACT PERSON:  
Celeste Poulin, Director, Quality Assurance & Regulations  
28 State House Station, 90 Blossom Lane, Augusta, Maine 04333  
celeste.poulin@maine.gov , Tel. 207- 287 3841 Fax. 207- 287- 5576 TTY. 1-800- 437- 1220 
 
CHAPTER NUMBER AND RULE TITLE:  Chapter 347 BIRCH AND MAPLE SYRUP PROCESSING 
 
 
TYPE OF RULE (check one) : X Routine Technical  Major Substantive  
 
STATUTORY AUTHORITY:  21 M R S A Section 2154  
 
DATE, TIME AND PLACE OF PUBLIC HEARING:  
March 2, 2022, starting at 10:00 A.M. Because of the COVID -19 Public Health Emergency  
and Pursuant to 1 M.R.S. § 403- A, enacted by P.L. 2020, c 617 Part G (eff. March 18, 2020),  
this hearing  will be held on -line by Microsoft Teams  Meeting and telephonically.  
Directions on how to join the  Microsoft Teams  Meeting or telephonically with be posted 
on the Maine Department of Agriculture,  Conservation & Forestry website 
(www.m aine.gov/dacf/).  
 
COMMENT DEADLINE:  March 18, 2022  
 
PRINCIPAL REASON(S) OR PURPOSE FOR PROPOSING THIS RULE:  [ see §8057-A(1)(A)&(C)]  
The principal reason for rule amendments to Chapter 347 MAPLE SYRUP PROCESSING is in 
response to “Emergency Legislation” enactment by the 130th Legislature  “LD 416, An Act 
Regarding the Production and Sale of Birch Syrup and Birch Syrup Products”  which sets forth 
standards for processing and labeling of birch syrup and birch products .  The updated rule 
provides for good manufacturing practices and labeling requirements for the processing of 
birch syrup and birch products to be equal to maple syrup processing requirements.  
 
 
IS MATERIAL INCORPORATED BY REFERENCE IN THE RULE?         YES  X    NO  [§8056(1)(B)] 
 
ANALYSIS AND EXPECTED OPERATION OF THE RULE:   [ see §8057-A(1)(B)&(D)]  
The proposed rule amendment u pdate of Chapter 347 Maple Syrup Processing introduces 
good manufacturing practice requirements for birch syrup and birch products and is not a 
significant change as the process for birch and maple syrup are similar and use the same 
equipment. The rule change incorporates current labeling standards  for maple syrup and 
maple products and those standards are the same for birch syrup and birch products made consistent by “LD 416, An Act Regarding the Production and Sale of Birch Syrup and Birch Syrup Products”  legis lation.  
BRIEF SUMMARY OF RELEVANT INFORMATION CONSIDERED DURING DEVELOPMENT OF 
THE RULE (including up to 3 primary sources relied upon) [ see §§8057-A(1)(E) & 8063-B]   
The current rule amendments to Chapter 347 reflects standards for maple syrup processing and 
labeling and incorporate these requirements for the processing of birch syrup and birch products as mandated by “LD 416, An Act Regarding the Production and Sale of Birch Syrup and Birch Syru p Products” .   
 
 
ESTIMATED FISCAL IMPACT OF THE RULE:   [ see §8057- A(1)(C)] None 
  
FOR EXISTING RULES WITH FISCAL IMPACT OF $1 MILLION OR MORE, ALSO INCLUDE:  
 
 ECONOMIC IMPACT, WHETHER OR NOT QUANTIFIABLE IN MONETARY TERMS:  
 [see §8057 -A(2)(A)]  
  
  
 INDIVIDUALS, MAJOR INTEREST GROUPS AND TYPES OF BUSINESSES AFFECTED AND HOW THEY WILL BE AFFECTED:  [ see §8057- A(2)(B)]  
      
 BENEFITS OF THE RULE:   [ see §8057-A(2 )(C)] 
  
Note:  If necessary, additional pages may be use  Rulemaking Fact Sheet  
(5 MRSA §8057-A)  
 
AGENCY:  :  01- 001 Department of Agriculture, Conservation and Forestry  
 
NAME, ADDRESS, PHONE NUMBER, EMAIL  OF AGENCY CONTACT PERSON:  
Celeste Poulin, Director  
28 State House Station, 90 Blossom Lane, Augusta, Maine 04333  
Celeste.poulin@maine.gov , Tel. 207- 287 3841 Fax. 207- 287- 5576 TTY. 1-800- 437- 1220 
 
CHAPTER NUMBER AND RULE TITLE:  Chapter 330:  LICENSE FEES TO MANUFACTURE 
AND SELL FOOD & BEVERAGES  
 
TYPE OF RULE (check one) : X Routine Technical  Major Substantive  
 
STATUTORY AUTHORITY:  21 M R S A Section 2154  
 
DATE, TIME AND PLACE OF PUBLIC HEARING:  
March 2, 2022, starting at 10:00 A.M. Because of the COVID -19 Public Health Emergency  
and Pursuant to 1 M.R.S. § 403- A, enacted by P.L. 2020, c 617 Part G (eff. March 18, 2020), 
this hearing  will be held on -line by Microsoft Teams  Meeting and telephonically.  
Directions on how to join the  Microsoft Teams  Meeting or telephonically with be posted 
on the Maine Department of Agriculture,  Conservation & Forestry website 
(www.maine.gov/dacf/).  
 
COMMENT DEADLINE: March 18, 2022  
 
PRINCIPAL REASON(S) OR PURPOSE FOR PROPOSING THIS RULE:  [ see §8057-A(1)(A)&(C)]  
 
The principal reason for rule  amendments to Chapter 330:  LICENSE FEES TO 
MANUFACTURE AND SELL  
FOOD & BEVERAGES  is in response to “Emergency Legislation” enactment by the 130th 
Legislature  “LD 416, An Act Regarding the Production and Sale of Birch Syrup and Birch Syrup 
Products”  which sets forth standards for processing and labeling of birch syrup and birch 
products.  The updated rule provides for good manufacturing practices and labeling 
requirements for the processing of birch syrup and birch products to be equal to ma ple syrup 
processing requirements.  As Birch Syrup and Birch Syrup Products have been added to the 
rule, the department is updating the fee structure to include the cost of a Birch Syrup 
processing license to be the same as Maple Syrup processing.  
 
IS MAT ERIAL INCORPORATED BY REFERENCE IN THE RULE?        NO  [§8056(1)(B)]  
 
ANALYSIS AND EXPECTED OPERATION OF THE RULE:   [ see §8057-A(1)(B)&(D)]  
 
The rule change to Chapter 300 LICENSE FEES TO MANUFACTURE AND SELL  FOOD & 
BEVERAGES  incorporates the additional language to the rule identifying the licensing fee for 
Birch Syrup processing to be the same as for Maple Syrup Processing.   
BRIEF SUMMARY OF RELEVANT INFORMATION CONSIDERED DURING DEVELOPMENT OF 
THE RULE (including up to 3 primary sources r elied upon) [ see §§8057-A(1)(E) & 8063-B]   
 
The current rule amendments to Chapter 330 LICENSE FEES TO MANUFACTURE AND SELL  
FOOD & BEVERAGES  establishes the license fee for maple syrup processing. “LD 416, An Act 
Regarding the Production and Sale of Birch Syrup and Birch Syrup Products”  established 
requirements for the processing and labeling of birch syrup that are the same as maple syrup. 
Amendment to the rule to add birch syrup to the fee structure is consistent with the legislative 
requirement.  
 
 
ESTIMATED FISCAL IMPACT OF THE RULE:   [ see §8057- A(1)(C)] None 
 
 
FOR EXISTING RULES WITH FISCAL IMPACT OF $1 MILLION OR MORE, ALSO INCLUDE:  
 
 ECONOMIC IMPACT, WHETHER OR NOT QUANTIFIABLE IN MONETARY TERMS:  
 [see §8057 -A(2)(A)]  
  
   INDIVIDUALS, MAJOR INTEREST GROUPS AND TYPES OF BUSINESSES AFFECTED AND HOW THEY WILL BE AFFECTED:  [ see §8057- A(2)(B)]  
       BENEFITS OF THE RULE:   [ see §8057-A(2 )(C)] 
  
Note:  If necessary, additional pages may be used.  
 01-001  DEPARTMENT OF AGRICUL TURE, CONSERVATION AND FORESTRY  
 
  DIVISION OF QUALITY ASSURANCE AND REGULATIONS  
 
Chapter 347:   BIRCH AND MAPLE SYRUP PROCESSING  
 
 SUMMARY : The purpose of this chapter is to set forth standards for licensing and regulations for birch 
and mapl e syrup processin g. 
 
 
 
1. Definitions  
 
For purposes of this chapter and unless the context otherwise indicates, the following words shall have the follo wing meanings.  
 A. "Adequate" means that which is needed to accomplish the intended purpose in keeping 
with good public health practice.  
 
B. “Birch Syrup” means the liquid food derived by concentration and heat treatment of the sap 
of the  Black Birch (Betula Lenta), White Birch (Betula Papyrifera), Mountain Paper 
Birch (Betula Cordifolia), Gray Birch (Betula Populifolia) and Yellow Birch (Betula 
Alleghaniensis) tree. Alternatively, the word "sy rup" may be spelled "sirup".  
 
C. "Maple Syrup" means the liquid food derived by concentration and heat treatment of the 
sap of the maple trees (Acer) or by solution in water of maple sugar (maple concentrate) 
made from such sap. The solids content of the finished  maple syrup shall not be less than 
66% (sixty six percent) by weight (brix) at 68° Fahrenheit. Alternatively, the word 
"syrup" may be spelled "sirup".  
 
D. "Department" means the Maine Department of Agriculture, Conservation & Forestry.  
 E. "Food contact surfaces" means those surfaces of equipment and utensils with which 
maple syrup comes in contact.  
 
F. "Plant" means the building or buildings or parts thereof, used for the manufacturing, 
processing, packaging, labeling or holding of birch a nd maple syrup within the State of 
Maine.  
 
 
2. Premises  
 
A. The grounds of the outer premises of  a birch and/or  maple syrup plant shall be 
reasonably clean and free of unnecessary clutter or equipment that will create a rodent 
harborage.  
 
B. Sewage and waste water  shall be disposed of in an approved septic system or other 
approved waste water disposal system consistent with Maine's Subsurface Wastewater Disposal Rule . 
 01-001 Chapter 347     page 2  
 
3. Plant Construction and Design 
 
A. The plant shall have a roof to protect  evaporator from the elements and condensation.  
 
B. The fire shall be vented so as to prevent smoke and ashes from contaminating the syrup.  
 
C. The plant shall be equipped with sufficient light so that thermometers, hydrometers, 
refractometers and other equipment are easy to read.  
 
 
4. Equipment and Utensils  
 
A. Equipment and utensils shall be adequate for their intended use.  
 B. Equipment shall be designed to prevent food contamination and shall be made of durable, 
non-porous and easily cleanable material. Evaporator pans, buckets, tanks and other food 
processing equipment shall not be made with solder consisting of lead in any qu antity.  
 
C. Light bulbs, fixtures, or other glass suspended over exposed food, food areas utilized in 
any step of preparation and in storage areas for food packaging containers, shall be of the shatter proof type, shielded or otherwise protected to prevent  food contamination in case 
of breakage.  
 
D. Equipment shall be kept in a clean, sanitary  condition at all times and free from rust so as 
not to pose a risk of product contamination.  
 
E. Only new containers shall be used for bottling finished product. Caps  shall be of the 
tamper evident type.  
 
 
5. Sanitary Facilities and Controls  
 
A. The water supply shall be ample for all operations and shall be obtained from a potable public or private supply. Private water supplies shall be tested yearly. Small operation s 
that bottle syrup only, directly from the evaporator, and utilize hot water drawn from the evaporator for equipment sanitizing are exempt from water testing.  
 B. All utensils and food contact surfaces of equipment used in the plant shall be cleaned 
prior  to use and following any interruption during which such utensils and contact 
surfaces may have become contaminated.  
 
C. Hand washing facilities shall be located in or conveniently available near the processing area.  
 D. Toilet facilities shall be provided to comply with United States Department of Labor 
standards in 29 CFR, section 1910.141. Birch and maple syrup processor s are exempted 
from the requirements of this section if the processing plant is operated by the owner and 
immediate family members only and utilizes no outside employees, provided a toilet is available for immediate family in a family household conveniently loc ated near the 
processing facility.  01-001 Chapter 347     page 3  
 
E. Sale of birch and maple syrup and birch and maple products made from permanent 
structures located at agricultural fairs on fair grounds may, with prior approval from the Department, utilize temporary hand washing and temporary ware washing facilities to comply with sanitary requirements and practices to assure safe food products are sold. 
Equipment used at these facilities that require disassembly for cleaning and sanitizing shall be disassembled at the end of each day  and cleaned and sanitized, using a 
previously-approved method, before the start of the next day's activities. These temporary 
activities shall be limited to a period of not more than two weeks.  
 
F. Birch and m aple syrup shall be bottled hot at a temperatu re not less than 185
0 F. 
 
G. The pipeline tube shall be cleaned with an approved food grade sanitizer solution and 
rinsed prior to use and following any interruption during which the tube may have 
become contaminated.  
  
6. Labeling  
 
A. Each container shall bear:  
 
1. The common name of the product;  
 
a. Any marking that indicates pure Maine birch and maple syrup must be 
used exclusively for pure birch and maple syrup produced in this State that has not been bleached or lightened in color by artificial means.  
 
b. The words "Maine Birch" and “Maine Maple” may not be used alone or 
in combination with other words on a label or container to designate  the 
flavor of the contents unless all of the birch and maple flavoring of the contents is a pure birch and maple produced in this State.  
 
2. Contents by volume;  
 3. Name and address of manufacturer or distributor and zip code; and  
 
4. The grade of the map le syrup product, as determined in accordance with 01-001 
Code of Maine Regulations , chapter 117 ( Official Standards for Maple Syrup 
Grades).  
  
7. Personnel  
 
A. Any person who works in a birch and maple manufacturing establishment, by medical examination or supervisory observation, is shown to have, or appears to have, an illness, 
open lesion, including boils, sores, or infected wounds, or any other abnormal source of 
microbial contamination by which there is a reasonable possibility of food, f ood-contact 
surfaces, or food -packaging materials becoming contaminated, must be excluded from 
any operations which may be expected to result in such contamination until the condition is corrected, unless conditions such as open lesions, boils, and infected wounds are 01-001 Chapter 347     page 4  
adequately covered ( e.g., by an impermeable cover). Personnel must be instructed to 
report such health conditions to their supervisors.  
 
B. Personnel shall wear clean outer garments when working in the processing areas.  
 
C. No tobacco shall be used in any form in the plant.  
 
 
8. Labeling of Further Processed Birch and Maple Products  
 
A. A person may not sell or offer for sale in any place or serve in any hotel, restaurant or 
other public eating place any birch or maple sugar, confection or candy or maple and birch syrup or any product labeled or represented as such that is in any way combined, 
interfused or diluted with cane or other sugars or other substance without distinctl y 
marking, stamping or labeling the article or the package containing cane or other sugars 
or other substance or the advertisement of or menu statement with an accurate and 
descriptive name of the article  
 
B. Birch and maple sugar or syrup, that is not a 100% maple or birch product shall state the 
percentage of bir ch or maple sugar and syrup that enters into  its composition.   
 
C. In the case of birch and maple confection or candy, the ingredients must be listed in the 
order of the ir predominance by the weight  of each ingredient with the ingredient of 
greatest weight listed first. 
 
D. The words “birch” or “maple”, “birched" or “mapled” and "birching" or “mapleing” and 
words of similar import, except as printed in the percentage statement, may not appear in 
any manne r on the article in which a product of birch or maple syrup is combined, 
interfused or diluted, unless the word "blend" appears immediately before, after, above or 
below and in equal prominence with the words "birch" or “maple” words of similar 
import, or unless the term "birch” or “Maple” flavored appears in similar fashion on the 
label.  
 
 
9. Licensing  
 
A. Application and Fee . Application for approval for Birch and Maple Syrup Processing 
Plants shall be filed annually with the Department of Agriculture, Conservation & 
Forestry. Applications shall be accompanied by the appropriate fee as enumerated in 
Chapter 330, License Fees to Manufacture and Sell Food & Beverages . 
 B. Additional License for Off Premises Further Processing of Birch and Maple Syrup 
Produc ts. The license for a birch and maple syrup processing plant allows the license 
holder to sell birch and maple syrup retail from the maple processing property and to 
distribute wholesale without additional license. Birch and maple syrup manufacturers who finish, bottle, blend and manufactur e sugar, candy and other products shall obtain 
addition al licensing for the location which birch,  and maple products are further 
processed. Labeling of map le and birch products shall meet the labeling requirement of 
sections 6 and 8  of this rule.  
 01-001 Chapter 347     page 5  
C. Additional License for Off Premises Sales. The license for a birch and maple syrup 
processing plant allows the license holder to sell maple syrup retail from the maple 
processing property and to distribute wholesale without additional license. Retailing 
products beyond the processing property requires the seller to obtain a mobile vendor license from the Department to sell packaged products, except for packaged products 
offered for retail sale in a permanent structure at an agricultural fair that holds a valid license as described in (C.) below.  
 
D. Maple Product Sales at Agricultural Fairs . Permanent structures erected on fair 
grounds shall be licensed by the Department of Agriculture, Conservation & Forestry for 
the retail sale of maple syrup and products. All portable vending carts, trailers or vehicles 
engaged in birch or maple product food service sales shall be licensed by the Department of Health & Human Services, Health Inspection Program.  
 
E. Inspection and Issuance. Before a license is issued or renewed the Department shall inspect the pr emises of the applicant.  
 
The Commissioner shall, within 30 days following receipt of application, issue a license to 
operate any Birch or Maple Syrup Processing Plant which is found to comply with 22 M.R.S.A., 
Chapter  551, Subchapter I and the provisions of this chapter. When any such applicant, upon 
inspection by the Commissioner, is found not to meet such requirements, the Commissioner is authorized to issue either a temporary license for a specified period not to exceed 90 days, during 
which time corrections specified by the Commissioner shall be made by the applicant for 
compliance or a conditional license setting forth conditions which shall be met by the applicant to 
the satisfaction of the Commissioner.  
 
 
 
STATUTORY AUTHORITY: 10 MRSA § 2625, 22 MRSA §§ 2153,  2154,  2167,  2168 and 2169  
 
EFFECTIVE DATE:  
 January 25, 1983 
 
EFFECTIVE DATE (ELECTRONIC CONVERSION):  
 May 4, 1996  
 CONVERSION TO MS WORD:  
 May 20, 2008  
 AMENDED:  
 September 21, 2008 –  Section 8(A), filing 2008 -434 
 CORRECTIONS:  
 February, 2014 – agency names, formatting  
 AMENDED:  
 June 22, 2014 –  filing 2014 -117 
 01-001  DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY 
 
  DIVISION OF QUALITY ASSURANCE AND REGULATIONS  
 
Chapter 330:  LICENSE FEES TO MANUFACTURE AND SELL FOOD & BEVERAGES  
 
 SUMMARY:  The purpose of this chapter is to set forth the fee standards for l icensing and applications to 
manufacture and sell  food and beverages.  
 
 
 1. Definitions . For the purposes of this chapter and unless the context  otherw ise indicates, the 
following terms shall have the following meanings.  
 
 A. Apple Cider and Apple Juice  - means a beverage consisting of natural juice extracted 
from apples. Apple cider and apple juice may contain chemical preservatives.  
 
 B. Bakery  - means any place, premises or establishment other than a home food 
manufacturing establishment regulated by the  Department of Agriculture,  Conservation 
and Forestry , where any bakery product is regularly prepared, processed or manufactured 
for sale other than for consumption on the premises where originally prepared, processed 
or manufactured.  
 
C. Beverage Plant  - means any place, premise or establishment, or any part thereof, where 
beverages are assembled, processed, manufactured, bottled or converted into form for 
distribution or sale and such rooms or premises where beverage product manufacturing equipment and containers are washed, sanitized and stored.  
  D. Commercial bakery  - means any bakery predominantly engaged in the preparation, 
processing or manufacture of bakery products for further distribution. All other bakeries 
shall be deemed retail bakeries.  
 
 E. Commissioner - means the Commissioner of Maine Department of Agriculture,  
Conservation and Forestry or the Commissioner's designee.  
  F. Employee  - means the license holder, person in charge, person having supervisory or 
management duties, person on the payroll, family member, volunteer, person performing work under contractual agreement, or other  person working in an establishment or 
processing plant.  
 
 G. Food processing and manufacturing  - means an establishment in which food is processed 
or otherwise prepared and packaged for human consumption.  
 
H. Food Salvage Processing Establishment  - means an establishment that engages in 
reconditioning or by other means salvaging distressed foods and distributing such food 
either for charitable purposes or retailing on a non -profit basis.  
 
 I. Food Storage Warehouse  - means any building, establishment or place where food is 
stored as a commercial venture or business, or is stored in connection with or as a part of  
 
 
01-001 Chapter 330 page 2 
a business. Notwithstanding the foregoing, "food stora ge warehouse" does not include a 
storage facility for one kind of native produce such as an apple warehouse, potato 
warehouse, or carrot warehouse; a warehouse which is part of a "beverage plant" as defined in 32 MRSA §1751; a person's home or dwelling; or  an eating establishment as 
defined in 22 MRSA §2491.7.  
 
 J. Home Food Manufacturing  - means an establishment in the home in which food is 
processed or otherwise prepared and packaged for human consumption and offered for 
sale directly to the consumer or t hrough other distribution methods.  
 
 K. License - means the document issued by the Department that authorizes a person to 
operate an establishment or a processing plant.  
  L. Mobile Vendor  – means a mobile vehicle capable of moving or being moved from its 
site from which food is being sold or offered for sale in a form requiring further 
preparation or cooking before being suitable to eat or not packaged or served to the 
customer in a manner intended for immediate consumption. This does not include a 
mobile eating place which serves food for immediate consumption or a mobile vendor 
which sells primarily fresh produce, not including dairy and meat products.  
 
M. Poultry Grower/Producer Exempt
 means a grower/producer of less than 1000 birds 
that meets the licensing requirements of CMR Chapter 348 . 
 
 
2. Application and renewal.  A license may be issued for a one-year, 2 -year or 3 -year period. 
Licenses for a period in excess of one year may only be issued with the agreement of or at the 
request of the applicant. The fee for a 2 -year license is 2 times the annual fee. The fee for a 3 -year 
license is 3 times the annual fee. Each application for, or renewal of, a license to operate a food 
establishment must be accompanied by a fee, determined by the commissioner in acco rdance with 
subsection 6, as follows:  
  A. Retail Food Establishment  
 
  1. For 0 to 10 employees, annually  ................................................................... $20.00  
 
  2. For 11 to 25 employees, annually  .................................................................  $50.00  
 
  3. For 26 or more employees, annually  ........................................................... $150.00  
 
 B. Food Storage Warehouse  
   1. 0 to 10 emplo yees, annually  ......................................................................... $20.00  
 
  2. 11 to 25 employees, annually ....................................................................... $50.00  
 
  3. 26 or more employees, annually  .................................................................  $150.00  
 
 C. Commercial Bakery  .................................................................................................  $50.00  
  
 
 
01-001 Chapter 330 page 3 
 D. Bakeries  
 
  1. 0 to 10 employees, annually ......................................................................... $20.00  
 
  2. 11 to 25 employees, annually ....................................................................... $50.00  
 
  3. 26 or more employees, annually  .................................................................  $150.00  
 
 E. Mobile Vendor  
 
  1. 0 to 10 employees, annually ......................................................................... $20.00  
 
  2. 11 to 25 employees, annually ....................................................................... $50.00  
   3. 26 or more employees, annually  .................................................................  $150.00  
 
 F. Food Processing and Manufacturing  ..................................................................... $50.00  
 
 G. Home Food Manufacturing  ..................................................................................... $20.00  
  H. Poultry Slaughter - Grower/Producer Exempt ………………………...……….$50.00  
 
 I. Food Salvage  
 
  1. 0 to 5 Employees, annually ........................................................................... $30.00  
   2. 6 or more Employees, annually .................................................................... $50.00  
 
 J. Cider and Apple Juice  
 
  1. 0 to 10 employees , annually  ......................................................................... $20.00  
 
  2. 11 to 25 employees, annually  ....................................................................... $50.00  
 
  3. 26 or more employees, annually  .................................................................  $150.00  
 
 K. Beverage Plant License  
   1. 0 to 5 employees, annually ........................................................................... $75.00  
 
  2. 6 or m ore employees, annually  ................................................................... $150 .00 
 
 L. Birch and Maple Syrup Pro cessing  
   1. Less than 15 Gal Production, an nually  ........................................................... $2.00 
 
  2. More than 15 Gal Production, annually  ........................................................ $25.00  
 
  
 
 
01-001 Chapter 330 page 4 
STATUTORY AUTHORITY:  22 MRSA §2168, 5, as amended by the 123rd Legislature, P.L. 539, 2167, 
2514,  sub-§5. 
 
EFFECTIVE DATE:  
 September 21, 2008 –  filing 2008-428 
 
AMENDED:  
 January 13, 2010 – filing 20 10-4 
 CORRECTIONS:  
 February, 2014 –  agency names, formatting