reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 338 - OFFICIAL GRADES FOR SARDINES IN MUSTARD SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-338-II-21 - Tolerance for Certification of Officially Drawn Samples

Current through 2024-29, July 17, 2024
A. When samples have been officially drawn
				  and which represent a specific lot of canned Maine sardines, the grade for such
				  lot will be determined by averaging the scores of the containers comprising the
				  sample if, with respect to those factors which are scored.
1. Not more than one-fifth of the containers
				  fail to meet the grade indicated by the average of such total scores.
2. None of the containers falls more than one
				  grade below the grade indicated by the average of such total scores except that
				  a lot may contain Substandard cans not to exceed 3%.
On those lots affected by paragraphs No. 1 and 2 above, the
					 lot grade assigned shall be the highest grade that will permit compliance with
					 such restrictions.
3. Not
				  more than 6% of the cans are Sub Standard. My lots failing to comply with this
				  tolerance cannot be graded above Sub Standard.
4. Any lots failing to obtain an average
				  score of 60 cannot be graded above substandard.
5. All containers comprising the sample meet
				  all the applicable standards of quality in effect at the time, whether State or
				  Federal Law.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-1 - Product Definition

Current through 2024-29, July 17, 2024
"Canned Maine sardines in Tomato Sauce" is the commercially
					 canned product prepared From immature Atlantic herring (Clupea harengus);
					 packed with a suitable quantity and quality of tomato sauce in hermetically
					 sealed containers and so processed by heat as to prevent spoilage. The tomato
					 sauce ingredients shall conform to Federal Specification of purity and be free
					 from adulteration. Immature herring means herring of which less than fifty
					 percent (50%) have well developed gonads and may or may not have
					 spawned.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-2 - Grades of Canned Maine Sardines in Tomato Sauce

Current through 2024-29, July 17, 2024
A. "Fancy Grade" is the quality of canned
				  Maine sardines in tomato sauce that possess an excellent appearance, are
				  practically free from defects, possess excellent color and texture of tomato
				  sauce and excellent taste, odor and texture of sardines and score not less than
				  89 points when scored in accordance with the scoring system outlined
				  hereinafter. (89-100)
B. "Extra
				  Standard Grade" is the quality of canned Maine sardines in tomato sauce that
				  possess good appearance, are reasonably free from defects, possess good color
				  and texture of tomato sauce and good taste, odor and texture of the sardines
				  and score not less than 79 points when scored in accordance with the scoring
				  system outlined hereinafter. (79 - 88)
C. "Standard Grade" is the quality of canned
				  Maine sardines in tomato sauce that possess a fair appearance, are fairly free
				  from defects, possess fair color and texture of tomato sauce and fair taste,
				  odor and texture of the sardines and score not less than 70 points when scored
				  in accordance with the scoring system outlined hereinafter. (70 - 78)
Lots not in compliance with above average scores shall be
					 graded under Part II (Detailed Grading).
Note 1
: The requirements for these standards
					 shall not excuse failure to comply with the provisions of existing applicable
					 State laws and regulations, including State Laws and Regulations Relating to
					 Packing of Sardines Providing for License and Standards.
Note 2
: The requirements of these standards
					 shall not excuse failure to comply with the provisions of the Federal Food,
					 Drug and Cosmetic Act.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-3 - Fill of Container (15 Oz. Oval Can)

Current through 2024-29, July 17, 2024
A.
				  Overfilled cans that are "flippers" or "swells" at room temperature, i.e.,
				  68EF. cannot be graded above "Standard" regardless of the total score. A
				  "flipper" is a can having a convex or bulging cover which may be pressed
				  concave or normal again with finger pressure but will spring out again (convex)
				  after the pressure is released. A "swell" is a can with the cover permanently
				  convex or distended.
B. Underfilled
				  cans cannot be graded above "Standard" regardless of the total score when they
				  fail to comply with the minimum drained weight of fish and the minimum weight
				  of tomato sauce listed in Table No. 1. Any lot containing a can in which the
				  tomato sauce is entirely lacking or is present in such a small amount as to be
				  difficult to detect, shall be graded under Part II (Detailed Grading).
Table No. 1
Drained Weight Requirements for 15 Oz. Oval
					 Cans
Tomato Sauce to be
Added Per Can
Maximum Drained Weight of Fish
Suggested for
								Concave Ends
56.7 gms. or 2 oz.
368.5 gms. or 13
								oz.
Minimum Drained Weight
of Fish to
								Comply
Minimum Weight of Free
Sauce Canned
297.7 gms. or 10.5 oz.
40.8 gms. or 1.44
								oz.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-4 - Drained Weight Procedure

Current through 2024-29, July 17, 2024
The opened can is first graded for color and texture of the
					 tomato sauce for floating defects in the sauce and for General Appearance. The
					 tomato sauce is then carefully removed by placing the opened can under a tap of
					 running water (using a standard faucet with 3/4" to 1/2" orifice and water
					 adjusted to a stream of 3/8" diameter 3" below the faucet orifice). The can
					 contents, with the sauce removed, are graded for defects, then the can is
					 inverted onto a tared standard grading screen (8" in diameter, 2 meshes per
					 inch, with 0.446 + 3% square openings). The sardines are separated on the
					 draining screen, sprayed gently with water while the sardines are turned over
					 to remove the tomato sauce, then drained 5 minutes on the draining screen. The
					 residue remaining on the screen is the drained weight of the fish. The free
					 sauce is determined by subtracting the weight of the drained fish from the net
					 weight of contents, the difference being the weight of free sauce in the
					 can.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-5 - Ascertaining the Grade

Current through 2024-29, July 17, 2024
The grade of canned Maine sardines in tomato sauce is
					 ascertained by considering in conjunction with the requirements of the
					 respective grade, the respective ratings for the factors of Absence of Defects,
					 Color and Texture of the Tomato Sauce, Odor, Taste and Texture of the fish. The
					 maximum number of points that may be given each factor is:
Factors Points
1. Tomato Sauce Color- - - - - - - - - - -
				  15
2. Tomato Sauce Texture- - - - -
				  - - - - - 15
3. Absence of Defects-
				  - - - - - - - - - - 30
4. Taste and
				  Odor of Drained Fish- - - - - 30
5.
				  Texture of Drained Fish - - - - - - - - 10
Maximum number of points- - - - -100
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-6 - Ascertaining the Rating for the Factors which are Scored

Current through 2024-29, July 17, 2024
A. The essential variations within each
				  factor are expressed numerically. The numerical range within each factor is
				  inclusive (for example, 27 to 30 points means 27, 28, 29 or 30 points). For the
				  factor Absence of Defects, the score is determined by deducting the number of
				  points indicated for each defect from the maximum number of points assigned to
				  the factor (30).
1.
Color of Tomato
				  Sauce
a. Canned Maine sardines in
				  tomato sauce with sauce showing an excellent "tomato" red color may be given a
				  score of 13 - 15 points.
b. Canned
				  Maine sardines in tomato sauce with sauce slightly lacking in normal "tomato"
				  red color may be given a score of 9 - 12 points.
c. Canned Maine sardines in tomato sauce with
				  sauce with a slight darkening or brown tinge may be given a score of 5 - 8
				  points.
d. Lots not in compliance
				  with the above shall be graded under Part II (Detailed Grading).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-7 - Ventral Breaks

Current through 2024-29, July 17, 2024
Any lots containing a can with more than 50 1/16 inch
					 squares shall be graded under Part II (Detailed Grading).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-8 - Sampling

Current through 2024-29, July 17, 2024
A. An official sample drawn at random, from
				  each embossed code lot, regardless of the lot size, shall be submitted to the
				  laboratory for grading.
1. The number of cans
				  submitted for this initial grading shall be 15 except that the size of such
				  samples will be changed to 10 cans whenever the following conditions are met:
a. The 15 can samples for each of eight
				  consecutive lots or eight of ten consecutive lots each has an average score
				  greater than sixty-five plus the average range (R) of subgroups of five within
				  said fifteen can sample and
b. None
				  of such samples shows a quality level such as to make necessary the grading of
				  additional cans to determine the final grade.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-9 - Provision for Grade Classification

Current through 2024-29, July 17, 2024
A. The grade of
				  any lot will be determined on the basis of a 15 can sample (or 10 can sample as
				  described above).
B. Any lot
				  containing a Sub Standard can or with an average lot score below 70.0 of the
				  first 15 cans (or 10) shall require grading under Part II (Detailed
				  Grading).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-10 - Tolerance for Certification of Officially Drawn Samples

Current through 2024-29, July 17, 2024
A. When samples have been officially drawn
				  and which represent a specific lot of canned Maine sardines, the grade for such
				  lot will be determined by averaging the scores of the containers comprising the
				  sample if, with respect to those factors which are scored:
1. Not more than one-fifth of the containers
				  fail to meet the grade indicated by the average of such total scores.
2. None of the containers falls more than one
				  grade below the grade indicated by the average of such total scores.
On those lots affected by paragraphs No. 1 and 2 above, the
					 lot grade assigned shall be the highest grade that will permit compliance with
					 such restriction.
3. All
				  containers comprising the sample meet all the applicable standards of quality
				  in effect at the time, whether State or Federal Laws.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part I - CONDENSED GRADING › Section 001-339-I-11 - Method of Salt Analysis

Current through 2024-29, July 17, 2024
Samples for salt analysis shall be a composite sample
					 representing all cans in the lot. The sardines shall be drained as hereinbefore
					 described under "Fill of Container (15 oz. oval can)".
The official method of analysis shall be that described in
					 the "Official Methods of Analysis of the Association of Official Agricultural
					 Chemists, thirteenth edition, 1980, Chapter 32, Para. 33.025, Page 540.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-12 - Detailed Grading for Maine Sardines in 15 Ounce Oval Tomato

Current through 2024-29, July 17, 2024
Lots not in compliance with requirements of Part I,
					 (Condensed Grading) shall be graded in detail under the following
					 provisions.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-13 - Sampling Procedure

Current through 2024-29, July 17, 2024
A. An official 45
				  can sample drawn at random from each embossed code lot regardless of lot size
				  shall be submitted to the grading laboratory for grading. The grade will be
				  determined on the basis of the 45 can sample provided it does not contain more
				  than 2 Sub Standard cans.
B. Lots
				  not meeting requirements of A, above shall require an additional 45 cans to be
				  drawn for grading and the lot grade determination shall be based on a total of
				  a 90 can sample, (45 + 45 = 90), excepting under circumstances when the
				  Commissioner requires additional samples as proof as validity.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-14 - Fill of Container (15 Ounce Oval Can)

Current through 2024-29, July 17, 2024
A.
				  Overfilled cans that are "flippers" or "swells" at room temperature, i.e.,
				  68EF., cannot be graded above "Standard" regardless of the total score. This is
				  a limiting rule.
(1) A "flipper" is a can
				  having a convex or bulging cover which may be pressed concave or normal again
				  with finger pressure but will spring out again (convex) after the pressure is
				  released. A "swell" is a can with the cover permanently convex or
				  distended.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-15 - Drained Weight Procedure

Current through 2024-29, July 17, 2024
The opened can is first graded for color and texture of the
					 tomato sauce for floating defects in the sauce and for General Appearance. The
					 tomato sauce is then carefully removed by placing the opened can under a tap of
					 running water (using a standard faucet with 3/4" to 1/2" orifice and water
					 adjusted to a stream of 3/8" diameter 3" below the faucet orifice). The can
					 contents, with the sauce removed, are graded for defects, then the can is
					 inverted onto a tared standard grading screen (8" in diameter, 2 meshes per
					 inch, with 0.446 + 3% square openings). The sardines are separated on the
					 draining screen, sprayed gently with water while the sardines are turned over
					 to remove the tomato sauce, then drained 5 minutes on the draining screen. The
					 residue remaining on the screen is the drained weight of the fish. The free
					 sauce is determined by subtracting the weight of the drained fish from the net
					 weight of contents the difference being the weight of free sauce in the
					 can.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-16 - Ascertaining the Grade

Current through 2024-29, July 17, 2024
The grade of canned Maine sardines in tomato sauce is
					 ascertained by considering in conjunction with the requirements of the
					 respective grade, the respective ratings for the factors of Absence of Defects,
					 Color and Texture of the Tomato Sauce, Odor, Taste and Texture of the fish. The
					 maximum number of points that may be given each factor is:
Factors Points
1. Tomato Sauce Color- - - - - - - - - - -
				  15
2. Tomato Sauce Texture- - - - -
				  - - - - - 15
3. Absence of Defects-
				  - - - - - - - - - - 30
4. Taste and
				  Odor of Drained Fish- - - - - 30
5.
				  Texture of Drained Fish - - - - - - - - 10
Maximum number of points- - - - -100
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-17 - Grades of Canned Maine Sardines in Tomato Sauce

Current through 2024-29, July 17, 2024
A. "Fancy Grade" is the quality of canned
				  Maine sardines in tomato sauce that possess an excellent appearance, are
				  practically free from defects, possess excellent color and texture of tomato
				  sauce and excellent taste, odor and texture of sardines and score not less than
				  89 points when scored in accordance with the scoring system outlined
				  hereinafter. (89 - 100)
B. "Extra
				  Standard Grade" is the quality of canned Maine sardines in tomato sauce that
				  possess good appearance, are reasonably free from defects, possess good color
				  and texture of tomato sauce and good taste, odor and texture of the sardines
				  and score not less than 79 points when scored in accordance with the scoring
				  system outlined hereinafter. (79 - 88)
C. "Standard Grade" is the quality of canned
				  Maine sardines in tomato sauce that possess a fair appearance, are fairly free
				  from defects, possess fair color and texture of tomato sauce and fair taste,
				  odor and texture of the sardines and score not less than 60 points when scored
				  in accordance with the scoring system outlined hereinafter. (60 - 78)
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-18 - Ascertaining the Rating for the Factors which are Scored

Current through 2024-29, July 17, 2024
A. The essential variations within each
				  factor are expressed numerically. The numerical range within each factor is
				  inclusive (for example, 27 to 30 points means 27, 28, 29, or 30 points). For
				  the factor Absence of Defects, the score is determined by deducting the number
				  of points indicated for each defect from the maximum number of points assigned
				  to the factor (30).
1.
Color of Tomato
				  Sauce
a. Canned Maine sardines in
				  tomato sauce with sauce showing an excellent "tomato" red color may be given a
				  score of 13 - 15 points.
b. Canned
				  Maine sardines in tomato sauce with sauce slightly lacking in normal "tomato"
				  red color may be given a score of 9 - 12 points.
c. Canned Maine sardines in tomato sauce with
				  sauce with a slight darkening or brown tinge may be given a score of 5 - 8
				  points. Tomato sardines that fall into the 5 - 8 point classification cannot be
				  graded above Standard regardless of the total point score of the container.
				  This is a limiting rule.
d. Canned
				  Maine sardines in tomato sauce with a sauce showing an objectionable dark brown
				  may be given a score of 0 - 4 points. If the can contains no tomato sauce or if
				  the sauce is present in such a small amount as to be difficult to detect, it
				  will be given a score of 0. Tomato sardines that fall into the 0 - 4 point
				  classification cannot be graded above "Sub Standard" regardless of the total
				  point score of the container. This is a limiting rule.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-19 - Ventral Breaks

Current through 2024-29, July 17, 2024
A ventral break is an unsightly rupture in the ventral
					 area. Estimate the size of the break in terms of sixteenth inch squares. Deduct
					 I point for each six 1/16 inch squares from the total score derived as
					 described under Sections 1, 2, 3, 4, and 5 above. Record the remainder as the
					 final score of the can involved.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-20 - Procedure for Grade Classification of Regrades

Current through 2024-29, July 17, 2024
A. The grade will be determined on the basis
				  of a 45 can sample provided such 45 can samples contains no more than 2 sub
				  standard cans.
B. An additional 45
				  can sample will be required if more than 2 cans are substandard. If no more
				  than 5 cans are substandard in the first 90 cans a grade of "Standard" will be
				  given to the lot regardless of the grade of the other cans.
C. If no more than 7 cans are substandard in
				  the first 90 cans another 90 cans may be required for additional grading under
				  circumstances when the Commissioner requires additional samples as proof of
				  validity.
D. A grade will be
				  determined on the 180 can sample. if no more than 11 cans are substandard a
				  grade of "Standard" will be given to the lot regardless of the grade of the
				  other cans. If there are 12 cans to 44 cans substandard a grade of
				  "Substandard" will be given to the lot. A 180 can sample with 45 or more cans
				  substandard will be given a grade of "No Grade" to the lot.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 339 - OFFICIAL GRADES FOR SARDINES IN TOMATO SAUCE PACKED IN 15 OZ. OVAL CANS › Part II - DETAILED GRADING › Section 001-339-II-21 - Tolerance for Certification of Officially Drawn Samples

Current through 2024-29, July 17, 2024
A. When samples have been officially drawn
				  and which represent a specific lot of canned Maine sardines, the grade for such
				  lot will be determined by averaging the score of the containers comprising the
				  sample if, with respect to those factors which are scored.
1. Not more than one-fifth of the containers
				  fail to meet the grade indicated by the average of such total scores.
2. None of the containers falls more than one
				  grade below the grade indicated by the average of such total scores except that
				  a lot may contain Sub Standard cans not to exceed 3%.
On those lots affected by paragraphs No. 1 and 2 above, the
					 lot grade assigned shall be the highest grade that will permit compliance with
					 such restrictions.
3. Not
				  more than 6% of the cans are Sub Standard. Any lots failing to comply with this
				  tolerance cannot be graded above Sub Standard.
4. Any lots failing to obtain an average
				  score of 60 cannot be graded above substandard.
5. All containers comprising the sample meet
				  all the applicable standards of quality in effect at the time, whether State or
				  Federal Laws.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 340 - SARDINE INSPECTION TAX › Section 001-340-1 - Sardine Inspection Tax

Current through 2024-29, July 17, 2024
A. Each packer
				shall pay monthly, not later than the 10th day of each month, 20 cents/case on
				the amount of sardines packed during the previous month, toward the cost of
				maintaining the inspection fee provided for in Title 32 M.R.S.A. §4155 and
				as a part of the fee for obtaining and retaining his license.
B. All products which are not classified as
				sardines, but have herring as their predominant contents and which are packed
				in hermetically sealed containers are assessed at 13 cents/case, with payment
				being made in the same manner and for the same purpose as set forth in
				subsection 1, paragraph A of this rule.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 341 - BAKERIES (COMMERCIAL, RETAIL AND DISTRIBUTORS) › Section 001-341-1 - Definitions

Current through 2024-29, July 17, 2024
For purposes of this chapter and unless the context otherwise
				  indicates, the following words shall have the following meanings.
A. "Bakery" means any place, premises or
				establishment other than a home food manufacturing establishment regulated by
				the Department of Agriculture, Food And Rural Resources, 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.
B. "Bakery product"
				includes bread, rolls, cakes, pies, doughnuts, cookies, biscuits, crackers and
				all similar goods, to be used for human food.
C. "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.
D. "Container" or
				"package" means the container or wrapper in which bakery products are sold or
				offered for sale.
E. "Corrosion
				resistant material" means those materials that maintain their original surface
				characteristics under prolonged influence of the food to be contacted, the
				normal use of cleaning compounds and bactericidal solutions, and other
				conditions of the environment.
F.
				"Department" means the Maine Department of Agriculture, Food And Rural
				Resources.
G. "Distributor" means
				any person other than a bakery engaged in the selling, marketing, or
				distributing at wholesale or retail any bakery products.
H. "Food contact surface" means those
				surfaces of equipment and utensils with which food comes in contact, and those
				surfaces from which food may drain, drip, or splash back onto surfaces normally
				in contact with food.
I. "Hazardous
				substance" means any substance or mixture of substances which is toxic,
				corrosive, an irritant, strong sensitizer, flammable or which generates
				pressure through decomposition.
J.
				"Manufacturing" means the preparing, mixing, blending, icing, decorating.
				baking or handling of bakery products and food ingredients or materials used
				therein.
K. "Perishable food" means
				any food of such type or in such condition or physical state as it may spoil or
				otherwise become unfit for human consumption.
L. "Person" includes an individual,
				partnership, corporation, association or club.
M. "Potentially hazardous food" means any
				perishable food or food product which consists in whole or in part of milk or
				any other ingredient capable of supporting rapid and progressive growth of
				infectious and toxigenic microorganisms including, but not limited to, cream
				fillings in pies, cakes or pastries; custard products; meringue topped bakery
				products; or butter cream type fillings in bakery
				products.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 341 - BAKERIES (COMMERCIAL, RETAIL AND DISTRIBUTORS) › Section 001-341-2 - Construction and Sanitation Standards

Current through 2024-29, July 17, 2024
A.
Rooms
. Separate rooms shall be provided for the manufacturing of
				bakery products and the retail sale of bakery products. Bakery products may be
				packaged in properly protected parts of retail sale areas, subject to the
				specific approval of the Department.
B.
Floors
1. The floors of all rooms shall be of easily
				cleanable, impervious construction and shall be smooth and free of cracks.
				Where wood floors are used they shall be treated with a protective nontoxic
				compound which effectively seals cracks and crevices.
2. When subject to flood type cleaning,
				floors shall be sloped and provided with drains.
3. Joints at wall-floor junction shall be
				effectively sealed.
4. The floors
				of all rooms shall be kept clean and in good repair.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 341 - BAKERIES (COMMERCIAL, RETAIL AND DISTRIBUTORS) › Section 001-341-3 - Labeling

Current through 2024-29, July 17, 2024
All products packaged for self-service retail sales shall
				  bear;
(a) the common or usual name of
				the product;
(b) ingredients in
				order of predominance;
(c) net
				weight or numerical count;
(d) name
				and address of manufacturer or distributor and zip code.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 341 - BAKERIES (COMMERCIAL, RETAIL AND DISTRIBUTORS) › Section 001-341-4 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and Fee
.
				Application for approval for Bakeries (Commercial, Retail and Distributors)
				shall be filed annually with the Department of Agriculture, Food And Rural
				Resources. Applications shall be accompanied by the appropriate fee as
				enumerated in
Chapter 330, License Fees to Manufacture and Sell Food
				& Beverages.
In order to allow for the staggering of license
				expiration dates, initial licenses may be issued for a period exceeding twelve
				months. In such cases, the initial license fee shall be increased in proportion
				to the length of the license period.
B
Inspection and Issuance
.
				Before a license is issued or renewed the Department shall inspect the premises
				of the applicant.
The commissioner shall, within 30 days following receipt of
				  application, issue a license to operate any food establishment which is found
				  to comply with this chapter and any rules and regulations adopted by the
				  commissioner. When any such applicant, upon inspection by the commissioner, is
				  found not to meet the requirements of this chapter or regulations adopted
				  hereunder, 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.
C.
Display
. Licenses issued to
				retail bakeries shall be displayed in a place visible to consumers or other
				persons using a licensed establishment.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-II - Acceptable Processing Methods and Controls

Current through 2024-29, July 17, 2024
A. Processors of apple juice and cider must
				use one of the following processes:
(1)
				Pasteurization;
(2) Treatment by
				ultraviolet light;
(3) Production
				under a State of Maine approved HACCP plan; or
(4) Production in a sanitary environment and
				conspicuously labeled "Not Pasteurized, Keep Refrigerated", and "WARNING: This
				product has not been pasteurized. It may contain harmful bacteria that can
				cause serious illness in children, the elderly, and persons with weakened
				immune systems" on the principal display panel of the label.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-III - Construction and Design of Plants

Current through 2024-29, July 17, 2024
A. Floors at all
				plants shall be smooth and easily cleanable and made of concrete, tile or a
				substance impervious to water. All floors must be properly trapped and sloped
				to drains with an adequate slope to facilitate the removal of standing
				water.
B. Walls and ceilings at all
				plants shall be constructed of impervious smooth material so to be readily
				cleanable. They shall be kept clean and in good repair. Floor and wall
				junctures shall be effectively sealed.
C. Exterior openings at all plants shall be
				protected by the following measures:
(1)
				Filling or closing holes and other gaps along floors, walls and
				ceilings;
(2) Closed, tight fitting
				windows;
(3) Solid self closing,
				tight-fitting doors; and/or
(4) 16
				mesh or 25.4 mm (16 mesh to 1 inch) screens on windows and doors.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-IV - Construction / Maintenance of Grounds and Premises

Current through 2024-29, July 17, 2024
A. The grounds around all plants shall be
				reasonably clean and well drained, free from any materials or conditions that
				attract rodents birds or insects and free from other nuisances and sources of
				contamination. Manure shall not be allowed within 100 feet of the plant. Manure
				stored or spread in the area shall be managed in such a manner that there is no
				risk of contamination of ground water, apples or the plant.
B. No pumice shall be stored within fifty
				feet of a plant. Pumice storage and disposal in the vicinity shall be
				undertaken in a sanitary manner.
C.
				Sewage and waste water from any plant shall be disposed in a sanitary manner
				into a lawfully operated private or public system.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-V - Equipment and Utensils

Current through 2024-29, July 17, 2024
A. Plant equipment
				and utensils shall be adequate for their intended use. All press racks shall
				be:
(1) Made of hardwood or food grade
				plastic or stainless steel;
(2)
				Cleaned and sanitized each day of use; and
(3) Stored off the floor at all
				times.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-VI - Labeling

Current through 2024-29, July 17, 2024
A. Mandatory labeling. Each container shall
				bear:
(1) The name of the product;
(2) The name of any chemical preservative
				used followed by the words "Chemical Preservative(s)";
(3) The volume of the net contents;
(4) Name, address and zip code of
				manufacturer or distributor;
(5) A
				code permanently placed on each container or label for purposes of tracing the
				product to the place and date of manufacture.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-VII - Licensing / INSPECTION

Current through 2024-29, July 17, 2024
A. No person, firm
				or corporation may operate a plant unless licensed for that purpose by the
				Department. Applications shall be accompanied by the appropriate fee as
				enumerated in
Chapter 330, License Fees to Manufacture and Sell Food
				& Beverages.
In order to allow for the staggering of license
				expiration dates, initial licenses may be issued for a period exceeding twelve
				months. In such cases, the initial license fee shall be increased in proportion
				to the length of the license period.
B. Applications for licenses and renewals for
				cider and apple juice plants shall be filed annually on forms prescribed by the
				Department.
C. Before an initial
				license is issued the Department shall inspect the plant to determine
				compliance with these regulations. Before a license is renewed the Department
				may conduct an inspection to determine compliance with these
				regulations.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-VIII - Personnel

Current through 2024-29, July 17, 2024
A. No person suffering from any communicable
				or contagious disease shall be employed in or about an establishment where
				apple cider or apple juice is produced or bottled.
B. Personnel shall wear clean hair restraints
				and outer garments and remove unsecured jewelry when working in the processing
				or bottling areas.
C. There shall
				be no eating, gum chewing, or use of tobacco in any form in food processing or
				bottling areas.
D. Personnel shall
				wash hands thoroughly in an adequate hand washing facility before starting
				work, after each absence from the work station, and after any other time when
				the hands have become soiled or contaminated.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 342 - CIDER AND APPLE JUICE › Section 001-342-IX - Sanitary Facilities and Controls

Current through 2024-29, July 17, 2024
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 meet State standards for
				non-community water systems. Private water supplies shall be tested annually
				within 60 days prior to the start of production for bacteria, nitrites, and
				nitrates. No water supply will be used that shows contamination levels above
				those allowed by State standards for non-community water systems.
B. Hot and cold running water under pressure
				shall be provided in all areas of the plant. Hot water generation and
				distribution systems shall be sufficient to meet the peak hot water demands
				throughout the plant.
C. A minimum
				of a two bay warewash sink shall be required in existing plants for washing
				equipment and utensils. Warewash sinks shall be designed with drain boards or
				drain racks.
D. Modification of
				plumbing in existing plants or construction of new plants shall require the
				installation of a three bay sink.
E. Detergent and sanitizing agents used shall
				be effective and safe for use in food processing facilities for appropriate
				applications, properly stored and labeled and otherwise handled so as not to
				contaminate food, food contact surfaces or apple cider and juice containers and
				caps.
F. Where both cleaning and
				sanitation are required, sanitation shall follow cleaning.
G. Chemical test strips shall be available
				and used to measure chemical sanitizer concentrations.
H. Sanitation of the plant and food contact
				surfaces shall be accomplished by one of the following methods:
(1) Immersion, spraying or rinsing for at
				least one-half (1/2) minute in clean, hot water at a temperature of at least
				170° F; or
(2) Immersion,
				spraying or rinsing for at least one minute in a clean solution containing at
				least 50 parts per million of available chlorine as a hypochlorite and at a
				temperature of at least 75° F; or
(3) Immersion, spraying or rinsing at least
				one minute in a clean solution containing at least 12.5 parts per million of
				available iodine and having a pH not higher than 5.0 and at a temperature of at
				least 75° F.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-1 - Definitions

Current through 2024-29, July 17, 2024
For purposes of this chapter and unless the context otherwise
				  indicates, the following words shall have the following meanings.
A. "Adequate" means that which is needed to
				accomplish the intended purpose in keeping with good public health
				practice.
B. "Building" means the
				building or buildings or parts thereof, used for or in connection with, the
				manufacturing, processing, packaging, labeling or holding of human
				food.
C. "Corrosion resistant
				material" means those materials that maintain their original surface
				characteristics under prolonged influence of the food to be contacted, the
				normal use of cleaning compounds and bactericidal solutions, and other
				conditions of the environment.
D.
				"Department" means the Maine Department of Agriculture, Food And Rural
				Resources.
E. "Easily cleanable"
				means readily accessible and of such material and finish and so fabricated,
				that residues may be completely removed by usual cleaning methods.
F. "Food" means any article used or intended
				to be used by human beings for food, drink, confection or condiment, whether
				simple or compound or any part or ingredient thereof or the preparation
				thereof.
G. "Food contact surfaces"
				means those surfaces of equipment and utensils with which food normally comes
				in contact.
H. "Food processing and
				manufacturing" means an establishment in which food is processed or otherwise
				prepared and packaged for human consumption.
I. "Perishable food" means any food of such
				type or in such condition or physical state as it may spoil or otherwise become
				unfit for human food.
J.
				"Potentially hazardous food" means any perishable food which consists in whole
				or in part, of milk or milk products, eggs, meat, poultry, fish, shellfish or
				other ingredients capable of supporting rapid and progressive growth of
				infectious or toxigenic microorganisms.
K. "Safe temperatures" as applied to
				potentially hazardous food means air temperature of 45E F or below and 140E F
				or above.
L. "Sanitary" means that
				all buildings, equipment, and utensils shall be suitable for their intended
				use, so designed and of such material and workmanship as to be adequately
				cleanable and properly maintained.
M. "Wholesome" means food in sound condition,
				clean, free from adulteration and otherwise suitable for human
				consumption.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-2 - Premises

Current through 2024-29, July 17, 2024
The grounds of the outer building or buildings shall be
				  reasonably clean and well drained, free from any materials or conditions that
				  create rodent, bird and/or insect harborages and free from other nuisances and
				  sources of contamination.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-3 - Plant Construction and Design

Current through 2024-29, July 17, 2024
A. Floors,
				walls and ceilings shall be constructed so as to be readily cleanable and shall
				be kept clean and in good repair.
B. Fixtures, ducts, pipes shall not be
				suspended over working areas in a manner whereby drip may contaminate foods,
				raw materials or equipment.
C.
				Operations which may cause cross-contamination with bacteria, molds, toxic
				chemicals, filth, or the like shall be separated by partitions or located in
				different parts of the plant.
D.
				Adequate lighting shall be provided where food or food ingredients are stored,
				processed or examined. Where equipment or utensils are washed, and in
				handwashing areas, dressing and locker rooms and toilets.
E. Light bulbs, fixtures, skylights, or other
				glass suspended over exposed food in any step of preparation, shall be of the
				safety type or otherwise protected to prevent food contamination in case of
				breakage.
F. Adequate ventilation
				shall be provided to eliminate objectionable odors and vapors, including steam,
				and constructed in such a manner as to avoid possible airborne
				contamination.
G. Adequate
				facilities for employees to eat lunches and hang clothing to prevent food
				contamination or contamination of food contact surfaces.
H. Adequate screening, where necessary, shall
				be provided to exclude birds, dogs, flies and other vermin and
				rodents.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-4 - Equipment and Utensils

Current through 2024-29, July 17, 2024
A. Equipment and
				utensils shall be adequate for their intended use.
B. Equipment and utensils shall be designed
				and constructed to enable easy cleaning and maintenance.
C. Equipment shall not contaminate food with
				lubricants, fuel, metal fragments, contaminated water and the like.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-5 - Cleaning and Sanitization of Food Contact Surfaces

Current through 2024-29, July 17, 2024
A. All equipment and utensils shall be
				maintained in a sanitary condition through cleaning at frequent intervals to
				prevent contamination of food and food products.
B. Suitable facilities for cleaning equipment
				and utensils shall be provided at convenient locations.
C. All food contact surfaces shall be cleaned
				and sanitized prior to use and following any interruption during which such
				utensils and contact surfaces may have become contaminated. Where such
				equipment and utensils are used in a continuous production operation, the
				contact surfaces of such equipment and utensils shall be cleaned and sanitized
				on a predetermined schedule using adequate methods for cleaning and sanitizing.
				Sanitizing agents shall be effective and safe under conditions of
				use.
D. Sanitization shall be
				accomplished by one of the following methods;
(1) immersion for at least one-half (2)
				minute in clean, hot water at a temperature of at least 170E F; or
(2) immersion for at least one minute in a
				clean solution containing at least 50 parts per million of available chlorine
				as a hypochlorite and at a temperature of at least 75E F; or
(3) immersion for at least one minute in a
				clean solution containing at least 12.5 parts per million of available iodine
				and having a pH not higher than 5.0 and at a temperature of at least 75E F.
				Where both cleaning and sanitation are required, sanitation shall follow
				cleaning. Utensils and product contact surfaces of equipment which cannot be
				immersed shall be sanitized by rinsing with one of the three solutions
				described in this paragraph.