Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 334 - PACKING OF SARDINES › Section 001-334-2 - Equipment

Current through 2024-29, July 17, 2024
A. The fish boats bringing fish to the
				factory shall be kept clean and provided
B. Fish pumps, pickling tanks, sluices and
				refrigeration systems shall be constructed in a manner to be kept clean and
				they shall be kept clean, free from scales, fish or particles of
				fish.
C. The screens used to spill
				the conveying water shall be removable and shall be kept clean and be so
				constructed as to prevent sluicing water from entering the pickling
				tanks.
D. Pickling tanks shall be
				tight, sound and cleanable and shall be kept clean.
E. Pickling brine and refrigeration brine
				shall be changed daily or after each operation, or often enough to prevent
				souring. No sour brine shall be used.
F. Pipe lines used to convey fluid or
				semi-fluid products shall be so constructed that they can be readily and
				thoroughly cleaned.
G. Carts and
				pans shall be kept in good repair, shall be constructed in a manner to
				facilitate cleaning and be kept free from rust. Carts and pans shall be kept
				clean, free from grease, dirt and accumulated fish waste, and the plant shall
				be equipped with adequate facilities for cleaning carts and pans.
H. Steam boxes shall be kept clean and the
				doors kept open when the boxes are not in use.
I. The dryer shall be kept clean and shall be
				of adequate size and efficiency to perform the function for which it is
				intended.
J. Carriers which convey
				the fish and cans to the packing tables shall be constructed in a manner to be
				kept clean and to insure fish not being contaminated and to assure the cans
				being kept clean, free from dust and dirt. All sardine cans shall be removed
				from the conveyor at the end of each day's work and properly stored in closed
				containers until used and the can conveyor shall be thoroughly cleaned. If
				can-bins are used, they shall be enclosed, including a proper cover to insure
				the cans not being contaminated with dust or dirt or other foreign material.
				Also, the can removal opening shall be constructed in a manner to prevent waste
				fish from entering the opening while fish are being packed. Any cans which may
				have been contaminated shall be removed and washed to insure their being free
				of any foreign material.
K. Cans
				and covers shall be clean and shall be stored in such a manner as to prevent
				contamination. Cases of empty cans shall not be kept uncovered on the factory
				floor. There shall be ample and proper storage room for all cans.
L. Cans shall be kept picked up off the floor
				and these and other dirty sardine cans shall not be permitted to accumulate in
				the plant. They shall be washed free of all foreign material daily before being
				returned to the supply.
M. Cans
				after retorting shall be free from oil and dirt before being packed for
				shipment.
N. Packing tables shall
				be washed daily or after each operation with all fish scales and fish waste
				being completely removed. They shall be well constructed in a manner to be
				easily cleanable; the tops shall be constructed preferably of hard wood or
				metal and shall be free from cracks. Lunches shall not be eaten at the packing
				tables.
O. The floor shall be
				cleaned daily or after each operation. Provision shall be made to prevent
				accumulation of fish on the floor during packing.
P. Pans shall be kept clean and not stacked
				on top of each other in such a way that the top pans contaminate the fish
				below. Containers and other equipment used for holding the partially processed
				product and ingredients shall not be stacked in such a manner as to permit
				contamination of the product or the ingredients.
Q. The pan trucks and the trucks used to
				convey canned fish to the closing machine shall be kept clean.
R. Pans shall be stored off the
				floor.
S. Screens shall be provided
				for the windows and doors and other openings of the factory where necessary to
				facilitate proper fly control.
T.
				No rags, caps or any article of clothing shall be placed in the can bins, on
				top of cans or under the packing room tables.
U. Belts conveying the fish to and from the
				closing machine shall be kept clean.
V. Retorts shall be kept clean and proper
				retorting procedure shall be followed. Water cooling of all fish is
				recommended. Fish in the retort shall be heated to and held at sufficient time
				and temperature to insure sterility of the product.
W. The shipping room shall be clean and
				properly lighted. Adequate space shall be provided for cooling of the cans.
				Cans shall be properly cooled before being cased and stored in
				blocks.
X. Waste may be conveyed
				directly to a trailer truck or a trailer truck bin for temporary storage and
				daily removal. The trailer truck shall be set on a properly drained concrete
				floor or slab which shall be kept clean and free from an accumulation of waste
				fish. If waste fish is stored in bins, these shall be constructed in a manner
				to be easily cleaned and shall be kept clean to prevent the breeding of flies
				therein and there shall be a properly drained concrete slab under and about the
				waste bin where necessary to prevent contamination of surroundings. Waste shall
				be removed frequently and shall not be allowed to be a nuisance about the
				plant.