reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-6 - CLEANING OF EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
4-601 Objective
4-601.11 Equipment, Food-Contact Surfaces,
					 Nonfood-Contact Surfaces, and Utensils.*
(A) EQUIPMENT FOOD-CONTACT SURFACES and
				  UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking
				  EQUIPMENT and pans shall be kept free of encrusted grease deposits and other
				  soil accumulations.
N
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT
				  shall be kept free of an accumulation of dust, dirt, FOOD residue, and other
				  debris.
N
4-602 Frequency
4-602.11 Equipment Food-Contact Surfaces and
					 Utensils.*
(A) EQUIPMENT
				  FOOD-CONTACT SURFACES and UTENSILS shall be cleaned:
(1) Except as specified in ¶ (B) of this
				  section, before each use with a different type of raw animal FOOD such as beef,
				  FISH, lamb, pork, or POULTRY;
(2)
				  Each time there is a change from working with raw FOODS to working with
				  READY-TO-EAT FOODS;
(3) Between
				  uses with raw fruits and vegetables and with POTENTIALLY HAZARDOUS
				  FOOD;
(4) Before using or storing a
				  FOOD TEMPERATURE MEASURING DEVICE; and
(5) At any time during the operation when
				  contamination may have occurred.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
4-701 Objective
4-701.10 Food-Contact Surfaces and
					 Utensils.
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
					 SANITIZED.
4-702 Frequency
4-702.11 Before Use After Cleaning.*
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be
					 SANITIZED before use after cleaning.
4-703 Methods
4-703.11 Hot Water and Chemical.*
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and
					 UTENSILS shall be SANITIZED in:
(A)
				  Hot water manual operations by immersion for at least 30 seconds and as
				  specified under § 4 -501.111;
(B) Hot water mechanical operations by being
				  cycled through EQUIPMENT that is set up as specified under §§ 4
				  -501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature
				  of 71°C (160°F) as measured by an irreversible registering temperature
				  indicator; or
(C) Chemical manual
				  or mechanical operations, including the application of SANITIZING chemicals by
				  immersion, manual swabbing, brushing, or pressure spraying methods, using a
				  solution as specified under § 4 -501.114 by providing:
(1) Except as specified under Subparagraph
				  (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine
				  solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds
				  for a chlorine solution of 50 mg/L that has a pH of 10 or less and a
				  temperature of at least 38°C (100°F) or a pH of 8 or less and a
				  temperature of at least 24°C (75°F),
(3) An exposure time of at least 30 seconds
				  for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship
				  with a combination of temperature, concentration, and pH that, when evaluated
				  for efficacy, yields SANITIZATION as defined in Subparagraph
				  1-201.10(B)(70).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-8 - LAUNDERING

Current through 2024-29, July 17, 2024
4-801 Objective
4-801.11 Clean Linens.
Clean LINENS shall be free from FOOD residues and other
					 soiling matter.
4-802 Frequency
4-802.11 Specifications.
(A) LINENS that do not come in direct contact
				  with FOOD shall be laundered between operations if they become wet, sticky, or
				  visibly soiled.
(B) Cloth gloves
				  used as specified in ¶ 3-304.15(D) shall be laundered before being used
				  with a different type of raw animal FOOD such as beef, lamb, pork, and
				  FISH.
(C) LINENS and napkins that
				  are used as specified under § 3 -304.13 and cloth napkins shall be
				  laundered between each use.
(D) Wet
				  wiping cloths shall be laundered daily.
(E) Dry wiping cloths shall be laundered as
				  necessary to prevent contamination of FOOD and clean serving
				  UTENSILS.
4-803 Methods
4-803.11 Storage of Soiled Linens.
Soiled LINENS shall be kept in clean, nonabsorbent
					 receptacles or clean, washable laundry bags and stored and transported to
					 prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and
					 SINGLE-SERVICE and SINGLE-USE ARTICLES.
4-803.12 Mechanical Washing.
(A) Except as specified in ¶ (B) of this
				  section, LINENS shall be mechanically washed.
(B)
In FOOD ESTABLISHMENTS in which
				  only wiping cloths are laundered as specified in ¶ 4-301.15(B), the wiping
				  cloths may be laundered in a mechanical washer, sink designated only for
				  laundering wiping cloths, or a WAREWASHING or FOOD preparation sink that is
				  cleaned as specified under § 4 -501.14.
4-803.13 Use of Laundry Facilities.
(A) Except as specified in ¶ (B) of this
				  section, laundry facilities on the PREMISES of a FOOD ESTABLISHMENT shall be
				  used only for the washing and drying of items used in the operation of the
				  establishment.
(B)
Separate
				  laundry facilities located on the PREMISES for the purpose of general
				  laundering such as for institutions providing boarding and lodging may also be
				  used for laundering FOOD ESTABLISHMENT items.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-9 - PROTECTION OF CLEAN ITEMS

Current through 2024-29, July 17, 2024
4-901 Drying
4-901.11
Equipment and Utensils,
				  Air-Drying Required.
After cleaning and Sanitizing, Equipment, and
					 Utensils:
(A) Shall be air-dried or
				  used after adequate draining as specified in the first paragraph of
				  40 CFR
				  180.940 (Tolerance exemptions for active and
				  inert ingredients for use in antimicrobial formulations (food-contact surface
				  Sanitizing solutions)), before contact with Food; and
(B) May not be cloth dried except that
				  Utensils that have been air-dried may be polished with cloths that are
				  maintained clean and dry.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 5 - WATER, PLUMBING, AND WASTE › Section 001-331-5-1 - WATER

Current through 2024-29, July 17, 2024
5-101 Source
5-101.11 Approved System.*
DRINKING WATER shall be obtained from an APPROVED source
					 that is:
(A) A PUBLIC WATER SYSTEM;
				  or
(B) A nonPUBLIC WATER SYSTEM
				  that is constructed, maintained, and operated according to LAW.
5-101.12 System Flushing and
					 Disinfection.*
A DRINKING WATER system shall be flushed and disinfected
					 before being placed in service after construction, repair, or modification and
					 after an emergency situation, such as a flood, that may introduce contaminants
					 to the system.
5-101.13 Bottled Drinking Water.*
BOTTLED DRINKING WATER used or sold in a FOOD ESTABLISHMENT
					 shall be obtained from APPROVED sources in accordance with 21 CFR 129 -
					 Processing and Bottling of Bottled DRINKING WATER and the State of Maine Rules
					 Relating to Bottled Water, Bulk Water and Water Vending Machines,
CMR, 10-144 Chapter 231.
5-102 Quality
5-102.11 Standards.*
Except as specified under §
										5 -102.12:
(A) Water from a PUBLIC WATER SYSTEM shall
				  meet 40 CFR 141 - National Primary Drinking Water Regulations and the State of
				  Maine Rules Relating to Drinking Water, CMR, 10-144 Chapter 231 and;
(B) Water from a nonPUBLIC WATER SYSTEM shall
				  meet state DRINKING WATER quality standards.
(C) State DRINKING WATER quality standards
				  are as follows:
(1) Zero (0) colony forming
				  units of Coliform bacteria per 100 milliliters of sample
(2) 10 ppm nitrate maximum
(3) 1 ppm nitrite maximum
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 5 - WATER, PLUMBING, AND WASTE › Section 001-331-5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK

Current through 2024-29, July 17, 2024
5-301 Materials
5-301.11 Approved.
Materials that are used in the construction of a mobile
					 water tank, mobile FOOD ESTABLISHMENT water tank, and appurtenances shall
					 be:
(A) Safe;
(B) Durable, CORROSION-RESISTANT, and
				  nonabsorbent; and
(C) Finished to
				  have a SMOOTH, EASILY CLEANABLE surface.
5-302 Design and Construction
5-302.11 Enclosed System, Sloped to
					 Drain.
A mobile water tank shall be:
(A) Enclosed from the filling inlet to the
				  discharge outlet; and
(B) Sloped to
				  an outlet that allows complete drainage of the tank.
5-302.12 Inspection and Cleaning Port, Protected and
					 Secured.
If a water tank is designed with an access port for
					 inspection and cleaning, the opening shall be in the top of the tank
					 and:
(A) Flanged upward at least 13 mm
				  (one-half inch); and
(B) Equipped
				  with a port cover assembly that is:
(1)
				  Provided with a gasket and a device for securing the cover in place,
				  and
(2) Flanged to overlap the
				  opening and sloped to drain.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 5 - WATER, PLUMBING, AND WASTE › Section 001-331-5-4 - SEWAGE, OTHER LIQUID WASTE, AND RAINWATER

Current through 2024-29, July 17, 2024
5-401 Mobile Holding Tank
5-401.11 Capacity and Drainage.
A SEWAGE holding tank in a mobile FOOD ESTABLISHMENT shall
					 be:
(A) Sized 15 percent larger in
				  capacity than the water supply tank; and
(B) Sloped to a drain that is 25 mm (1 inch)
				  in inner diameter or greater, equipped with a shut-off valve.
5-402 Retention, Drainage, and Delivery
5-402.10 Establishment Drainage System.
FOOD ESTABLISHMENT drainage systems, including grease
					 traps, that convey SEWAGE shall be designed and installed as specified under
					 ¶ 5-202.11(A).
5-402.11 Backflow Prevention.*
(A) Except as specified in ¶¶ (B)
				  and (C) of this section, a direct connection may not exist between the SEWAGE
				  system and a drain originating from EQUIPMENT in which FOOD, portable
				  EQUIPMENT, or UTENSILS are placed.
(B)
If allowed by LAW, a WAREWASHING
				  machine may have a direct connection between its waste outlet and a floor drain
				  when the machine is located within 1.5 m (5 feet) of a trapped floor drain and
				  the machine outlet is connected to the inlet side of a properly vented floor
				  drain trap.
(C)
If
				  allowed by LAW, a WAREWASHING or culinary sink may have a direct
				  connection.
5-402.12 Grease Trap.
If used, a grease trap shall be located to be easily
					 accessible for cleaning.
5-402.13 Conveying Sewage.*
SEWAGE shall be conveyed to the point of disposal through
					 an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE
					 transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections
					 that are constructed, maintained, and operated according to LAW.
5-402.14 Removing Mobile Food Establishment
					 Wastes.
SEWAGE and other liquid wastes shall be removed from a
					 mobile FOOD ESTABLISHMENT at an APPROVED waste SERVICING AREA or by a SEWAGE
					 transport vehicle in such a way that a public health HAZARD or nuisance is not
					 created.
5-402.15 Flushing a Waste Retention
					 Tank.
A tank for liquid waste retention shall be thoroughly
					 flushed and drained in a sanitary manner during the servicing operation.
5-403 Disposal Facility
5-403.11 Approved Sewage Disposal
					 System.*
SEWAGE shall be disposed through an APPROVED facility that
					 is:
(A) A public SEWAGE treatment
				  plant; or
(B) An individual SEWAGE
				  disposal system that is sized, constructed, maintained, and operated according
				  to the State of Maine Subsurface Wastewater Disposal Rules, CMR 10-144 Chapter
				  241.
5-403.12 Other Liquid Wastes and
					 Rainwater.
Condensate drainage and other nonSEWAGE liquids and
					 rainwater shall be drained from point of discharge to disposal according to
					 LAW.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 6 - PHYSICAL FACILITIES › Section 001-331-6-1 - MATERIALS FOR CONSTRUCTION AND REPAIR

Current through 2024-29, July 17, 2024
6-101 Indoor Areas
6-101.11 Surface Characteristics.
(A) Except as specified in ¶ (B) of this
				  section, materials for indoor floor, wall, and ceiling surfaces under
				  conditions of normal use shall be:
(1) SMOOTH,
				  durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are
				  conducted;
(2) Closely woven and
				  EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to
				  moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING
				  areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas
				  subject to flushing or spray cleaning methods.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 6 - PHYSICAL FACILITIES › Section 001-331-6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION

Current through 2024-29, July 17, 2024
6-201 Cleanability
6-201.11 Floors, Walls, and Ceilings.
Except as specified under §6 -201.14, the floors,
					 floor coverings, walls, wall coverings, and ceilings shall be designed,
					 constructed, and installed so they are SMOOTH and EASILY CLEANABLE,
except that antislip floor coverings or applications may be used for
					 safety reasons.
6-201.12 Floors, Walls, and Ceilings, Utility
					 Lines.
(A) Utility service
				  lines and pipes may not be unnecessarily exposed.
(B) Exposed utility service lines and pipes
				  shall be installed so they do not obstruct or prevent cleaning of the floors,
				  walls, or ceilings.
(C) Exposed
				  horizontal utility service lines and pipes may not be installed on the
				  floor.
6-201.13 Floor and Wall Junctures, Coved, and
					 Enclosed or Sealed.
(A) In FOOD
				  ESTABLISHMENTS in which cleaning methods other than water flushing are used for
				  cleaning floors, the floor and wall junctures shall be coved and closed to no
				  larger than 1 mm (one thirty-second inch).
(B) The floors in FOOD ESTABLISHMENTS in
				  which water flush cleaning methods are used shall be provided with drains and
				  be graded to drain, and the floor and wall junctures shall be coved and
				  SEALED.
6-201.14 Floor Carpeting, Restrictions and
					 Installation.
(A) A floor
				  covering such as carpeting or similar material may not be installed as a floor
				  covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas,
				  toilet room areas where handwashing lavatories, toilets, and urinals are
				  located, REFUSE storage rooms, or other areas where the floor is subject to
				  moisture, flushing, or spray cleaning methods.
(B) If carpeting is installed as a floor
				  covering in areas other than those specified under ¶ (A) of this section,
				  it shall be:
(1) Securely attached to the
				  floor with a durable mastic, by using a stretch and tack method, or by another
				  method; and
(2) Installed tightly
				  against the wall under the coving or installed away from the wall with a space
				  between the carpet and the wall and with the edges of the carpet secured by
				  metal stripping or some other means.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 6 - PHYSICAL FACILITIES › Section 001-331-6-4 - LOCATION AND PLACEMENT

Current through 2024-29, July 17, 2024
6-401 Handwashing Facilities
6-401.10 Conveniently Located.
Handwashing facilities shall be conveniently located as
					 specified under §
										5 -204.11.
6-402 Toilet Rooms
6-402.11 Convenience and Accessibility.
Toilet rooms shall be conveniently located and accessible
					 to EMPLOYEES during all hours of operation.
6-403 Employee Accommodations
6-403.11 Designated Areas.
(A) Areas designated for EMPLOYEES to eat,
				  drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and
				  SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from
				  contamination.
(B) Lockers or other
				  suitable facilities shall be located in a designated room or area where
				  contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
				  SINGLE-USE ARTICLES can not occur.
6-404 Distressed Merchandise
6-404.11 Segregation and Location.
Products that are held by the PERMIT HOLDER for credit,
					 redemption, or return to the distributor, such as damaged, spoiled, or recalled
					 products, shall be segregated and held in designated areas that are separated
					 from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE
					 ARTICLES.
6-405 Refuse, Recyclables, and
					 Returnables
6-405.10 Receptacles, Waste Handling Units, and
					 Designated Storage Areas.
Units, receptacles, and areas designated for storage of
					 REFUSE and recyclable and returnable containers shall be located as specified
					 under §
										5 -501.19.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 6 - PHYSICAL FACILITIES › Section 001-331-6-5 - MAINTENANCE AND OPERATION

Current through 2024-29, July 17, 2024
6-501 Premises, Structures, Attachments, and Fixtures
					 - Methods
6-501.11 Repairing.
The PHYSICAL FACILITIES shall be maintained in good
					 repair.
6-501.12 Cleaning, Frequency and
					 Restrictions.
(A) The PHYSICAL
				  FACILITIES shall be cleaned as often as necessary to keep them clean.
(B) Cleaning shall be done during periods
				  when the least amount of FOOD is exposed such as after closing.
This
				  requirement does not apply to cleaning that is necessary due to a spill or
				  other accident.
6-501.13 Cleaning Floors, Dustless
					 Methods.
(A) Except as
				  specified in ¶ (B) of this section, only dustless methods of cleaning
				  shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust
				  mops, or sweeping using a broom and dust-arresting compounds.
(B)
Spills or drippage on floors that
				  occur between normal floor cleaning times may be cleaned:
(1)
Without the use of dust-arresting
				  compounds; and
(2)
In the case of liquid spills or drippage, with the use of a small
				  amount of absorbent compound such as sawdust or diatomaceous earth applied
				  immediately before spot cleaning.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 7 - POISONOUS OR TOXIC MATERIALS › Section 001-331-7-1 - LABELING AND IDENTIFICATION

Current through 2024-29, July 17, 2024
7-101 Original Containers
7-101.11 Identifying Information,
					 Prominence.*
Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL
					 CARE ITEMS shall bear a legible manufacturer's label.
7-102 Working Containers
7-102.11 Common Name.*
Working containers used for storing POISONOUS OR TOXIC
					 MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be
					 clearly and individually identified with the common name of the
					 material.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 7 - POISONOUS OR TOXIC MATERIALS › Section 001-331-7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS

Current through 2024-29, July 17, 2024
7-201 Storage
7-201.11 Separation.*
POISONOUS OR TOXIC MATERIALS shall be stored so they can
					 not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
					 SINGLE-USE ARTICLES by:
(A) Separating
				  the POISONOUS OR TOXIC MATERIALS by spacing or partitioning;
S
and
(B) Locating the POISONOUS OR TOXIC MATERIALS
				  in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and
				  SINGLE-SERVICE or SINGLE-USE ARTICLES.
This paragraph does not apply to
				  EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING
				  areas for availability and convenience if the materials are stored to prevent
				  contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
				  SINGLE-USE ARTICLES.
7-202 Presence and Use
7-202.11 Restriction.*
(A) Only those POISONOUS OR TOXIC MATERIALS
				  that are required for the operation and maintenance of a FOOD ESTABLISHMENT,
				  such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the
				  control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. 
				  S
(B)
¶
(A) of
				  this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are
				  for retail sale.
7-202.12 Conditions of Use.*
POISONOUS OR TOXIC MATERIALS shall be:
(A) Used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in
				  labeling, and, for a pesticide, manufacturer's label instructions that state
				  that use is allowed in a FOOD ESTABLISHMENT,
(3) The conditions of certification, if
				  certification is required, for use of the pest control materials, and
(4) Additional conditions that may be
				  established by the REGULATORY AUTHORITY; and
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 7 - POISONOUS OR TOXIC MATERIALS › Section 001-331-7-3 - STOCK AND RETAIL SALE

Current through 2024-29, July 17, 2024
7-301 Storage and Display
7-301.11 Separation.*
POISONOUS OR TOXIC MATERIALS shall be stored and displayed
					 for retail sale so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS,
					 and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC
				  MATERIALS by spacing or partitioning;
S
and
(B) Locating the POISONOUS OR
				  TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS,
				  and SINGLE-SERVICE or SINGLE-USE ARTICLES.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 001-331-8-1 - CODE APPLICABILITY

Current through 2024-29, July 17, 2024
8-101 Use for Intended Purpose
8-101.10 Public Health Protection.
(A) The REGULATORY AUTHORITY shall apply this
				  Code to promote its underlying purpose, as specified in § 1 -102.10, of
				  safeguarding public health and ensuring that FOOD is safe, unADULTERATED, and
				  honestly presented when offered to the CONSUMER.
(B) In enforcing the provisions of this Code,
				  the REGULATORY AUTHORITY shall assess existing facilities or EQUIPMENT that
				  were in use before the effective date of this Code based on the following
				  considerations:
(1) Whether the facilities or
				  EQUIPMENT are in good repair and capable of being maintained in a sanitary
				  condition;
(2) Whether FOOD-CONTACT
				  SURFACES comply with Subpart 4-101;
(3) Whether the capacities of cooling,
				  heating, and holding EQUIPMENT are sufficient to comply with § 4 -301.11;
				  and
(4) The existence of a
				  documented agreement with the PERMIT HOLDER that the facilities or EQUIPMENT
				  will be replaced as specified under ¶ 8-304.11(G) or upgraded or replaced
				  as specified under ¶ 8-304.11(H).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 001-331-8-2 - PLAN SUBMISSION AND APPROVAL

Current through 2024-29, July 17, 2024
8-201 Facility and Operating Plans
8-201.11 When Plans Are Required.
A PERMIT applicant or PERMIT HOLDER shall submit to the
					 REGULATORY AUTHORITY properly prepared plans and specifications for review and
					 approval before:
(A) The construction
				  of a FOOD ESTABLISHMENT;
(B) The
				  conversion of an existing structure for use as a FOOD ESTABLISHMENT;
				  or
(C) The remodeling of a FOOD
				  ESTABLISHMENT or a change of type of FOOD ESTABLISHMENT or FOOD operation as
				  specified under ¶ 8-302.14(C) if the REGULATORY AUTHORITY determines that
				  plans and specifications are necessary to ensure compliance with this
				  Code.
8-201.12 Contents of the Plans and
					 Specifications.
The plans and specifications for a FOOD ESTABLISHMENT,
					 including a FOOD ESTABLISHMENT specified under §8 -201.13, shall include,
					 as required by the REGULATORY AUTHORITY based on the type of operation, type of
					 FOOD preparation, and FOODS prepared, the following information to demonstrate
					 conformance with Code provisions:
(A)
				  Intended menu;
(B) Anticipated
				  volume of FOOD to be stored, prepared, and sold or served;
(C) Proposed layout, mechanical schematics,
				  construction materials, and finish schedules;
(D) Proposed EQUIPMENT types, manufacturers,
				  model numbers, locations, dimensions, performance capacities, and installation
				  specifications;
(E) Evidence that
				  standard procedures that ensure compliance with the requirements of this Code
				  are developed or are being developed; and
(F) Other information that may be required by
				  the REGULATORY AUTHORITY for the proper review of the proposed construction,
				  conversion or modification, and procedures for operating a FOOD
				  ESTABLISHMENT.
8-201.13 When a HACCP Plan is Required.
(A) Before engaging in an activity that
				  requires a HACCP PLAN, a PERMIT applicant or PERMIT HOLDER shall submit to the
				  REGULATORY AUTHORITY for approval a properly prepared HACCP PLAN as specified
				  under § 8 -201.14 and the relevant provisions of this Code if:
(1) Submission of a HACCP PLAN is required
				  according to LAW;
(2) A VARIANCE is
				  required as specified under § 3 -502.11, ¶ 4-204.110(B),
or Subparagraphs 3-203.12(B)(2)(b) or 3-401.11(D)(3);
					 or
(3) The REGULATORY
				  AUTHORITY determines that a FOOD preparation or processing method requires a
				  VARIANCE based on a plan submittal specified under § 8 -201.12, an
				  inspectional finding, or a VARIANCE request.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 001-331-8-3 - PERMIT TO OPERATE

Current through 2024-29, July 17, 2024
8-301 Requirement
8-301.11 Prerequisite for Operation.
A PERSON may not operate a FOOD ESTABLISHMENT without a
					 valid PERMIT to operate issued by the REGULATORY AUTHORITY.
8-302 Application Procedure
8-302.11 Submission 30 Calendar Days Before Proposed
					 Opening.
An applicant shall submit an application for a PERMIT at
					 least 30 calendar days before the date planned for opening a FOOD ESTABLISHMENT
					 or the expiration date of the current PERMIT for an existing facility.
8-302.12 Form of Submission.
A PERSON desiring to operate a FOOD ESTABLISHMENT shall
					 submit to the REGULATORY AUTHORITY a written application for a PERMIT on a form
					 provided by the REGULATORY AUTHORITY.
8-302.13 Qualifications and Responsibilities of
					 Applicants.
To qualify for a PERMIT, an applicant shall:
(A) Be an owner of the FOOD ESTABLISHMENT or
				  an officer of the legal ownership;
(B) Comply with the requirements of this
				  Code;
(C) As specified under §
				  8 -402.11, agree to allow access to the FOOD ESTABLISHMENT and to provide
				  required information; and
(D) Pay
				  the applicable PERMIT fees at the time the application is submitted.
(1) Permit fees for establishments licensed
				  by the Department of Human Services are as follows:
ESTABLISHMENT TYPE
Fee
Eating Place
$45.00 + $3.00 per seat ($125 max)
Eating and Lodging
$45.00 + $3.00 per seat + $2.00 per room ($125 max)
Eating place mobile
$60.00
Vending machine
$45.00
Eating place/Vend mach
$45.00 + $3.00 per seat ($125 max)
Catering establishment
$75.00
Temp food service establishment
$45.00
Vending mach commissary
$75.00
Bed & breakfast
$45.00 + $2.00 per room
Eating place and caterer
$45.00 + $3.00 per seat ($125 max)
Bottle club
$45.00 + $3.00 per seat ($125 max)
School feed satellite
$30.00
Recreational camp
$75.00
School feeding
$40.00
School feed and cater
$40.00
Vending machine location
$5.00
Sr. citizen meal satellite
$30.00
Eating place takeout
$75.00
Sr. citizen meal commissary
$40.00
The fee for establishments in Portland, South Portland,
					 Lewiston, and Auburn is $10.00 regardless of the number of seats or rooms. This
					 fee shall apply only to those establishment types for which the municipality
					 inspects for conformance with these rules or equivalent municipal rules or
					 ordinances. All other establishments must pay the full fee as listed in the
					 above table.
(2) Permit
				  fees for establishments licensed by the Department of Agriculture, Food and
				  Rural Resources are as follows:
EMPLOYEES
Fee
1-10
$10.00
11-25
$30.00
26 or more
$100.00
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 001-331-8-4 - INSPECTION AND CORRECTION OF VIOLATIONS

Current through 2024-29, July 17, 2024
8-401 Frequency
8-401.10 Establishing Inspection
					 Interval.
(A) The regulatory
				  authority shall inspect a food establishment on a regular basis. The frequency
				  of routine inspections shall be determined by the regulatory authority based on
				  risk factors. These risk factors include the type of food served, the
				  preparation steps these foods require, the volume of food, the population
				  served and previous compliance history. The REGULATORY AUTHORITY may, at its
				  discretion, inspect at a more frequent intervals as necessary to follow-up on
				  complaints or other problems noted on previous inspections.
(B)
The REGULATORY AUTHORITY may
				  increase the interval between inspections if:
(1)
The FOOD ESTABLISHMENT is fully
				  operating under an APPROVED and validated HACCP PLAN as specified under §
				  8 -201.14 and
¶¶
8-103.12(A) and
				  (B);
(2)
The FOOD
				  ESTABLISHMENT is assigned a less frequent inspection frequency based on a
				  written risk-based inspection schedule that is being uniformly applied
				  throughout the jurisdiction; or
(3)
The establishment's operation
				  involves only coffee service and other unPACKAGED or prePACKAGED FOOD that is
				  not POTENTIALLY HAZARDOUS such as carbonated BEVERAGES and snack FOOD such as
				  chips, nuts, popcorn, and pretzels.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 001-331-8-5 - PREVENTION OF FOODBORNE DISEASE TRANSMISSION BY EMPLOYEES

Current through 2024-29, July 17, 2024
8-501 Investigation and Control
8-501.10
Obtaining Information:
				  Personal History of Illness, Medical Examination, and Specimen Analysis.
The proper Regulatory Authority shall act when it has
					 reasonable cause to believe that a Food Employee has possibly transmitted
					 disease; may be infected with a disease in a communicable form
that is transmissible through Food; may be a carrier of
					 infectious agents that cause a disease that is transmissible through Food; or
					 is affected with a boil, an infected wound, or acute respiratory infection,
					 by:
(A) Securing a confidential
				  medical history of the Food Employee or Conditional Employee who is suspected
				  of transmitting disease or making other investigations as deemed appropriate;
				  and
(B) Requiring appropriate
				  medical examinations, including collection of specimens for laboratory
				  analysis, of a suspected Food Employee or Conditional Employee.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 8 - COMPLIANCE AND ENFORCEMENT › Section 001-331-8-6 - NOTICES

Current through 2024-29, July 17, 2024
8-601 Service of Notice
8-601.10 Proper Methods.
A notice issued in accordance with this Code shall be
					 considered to be properly served if it is served by one of the following
					 methods:
(A) The notice is personally
				  served by the REGULATORY AUTHORITY, a LAW enforcement officer, or a PERSON
				  authorized to serve a civil process to the PERMIT HOLDER, the PERSON IN CHARGE,
				  or PERSON operating a FOOD ESTABLISHMENT without a PERMIT;
(B) The notice is sent by the REGULATORY
				  AUTHORITY to the last known address of the PERMIT HOLDER or the PERSON
				  operating a FOOD ESTABLISHMENT without a PERMIT, by registered or certified
				  mail or by other public means so that a written acknowledgement of receipt may
				  be acquired; or
(C)
In the
				  event that (A) or (B) is not possible, t
he notice is provided by the
				  REGULATORY AUTHORITY
by regular mail or
in accordance with another
				  manner of service authorized in LAW.
8-601.20 Restriction or Exclusion Order, Hold
					 Order.
An employee restriction or exclusion, an order to hold and
					 not distribute food, such as a hold, detention, embargo, or seizure order which
					 is hereinafter referred to as a hold order shall be:
(A) Served as specified in ¶
				  8-701.10(A)
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-2 - RABBIT HEALTH

Current through 2024-29, July 17, 2024
A. The slaughter of
				rabbits demonstrating symptoms of sickness is prohibited.
B. If live rabbits which are affected by any
				contagious disease which is transmissible to man are brought into an official
				establishment, such rabbits shall be segregated.
C. All rabbits not passing ante-mortem
				inspections shall be killed, denatured and disposed of in a manner at a
				location approved by the Department.
D. Rabbit carcasses, parts and organs not
				passing post-mortem inspection shall be condemned, denatured and disposed of in
				a manner at a location approved by the Department.
E. The establishment may contract with a
				veterinarian of their choice for an temortem and post-mortem inspections,
				provided the veterinarian is licensed in Maine to practice veterinary
				medicine.
F. The establishment
				shall assure that all rabbits slaughtered are free from medicated feed
				residues, medication, pesticides, and other residues.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-3 - LIVE RABBIT HOLDING

Current through 2024-29, July 17, 2024
A. Live rabbit
				holding areas shall be provided with adequate ventilation to prevent exposure
				to extreme temperatures.
B.
				Extended Live rabbit holding times should be avoided, and water should be
				provided when delays are expected.
C. Live rabbit holding pens shall be so
				constructed as to allow satisfactory ante-mortem examination and to permit
				proper cleaning.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-4 - RABBIT SLAUGHTER

Current through 2024-29, July 17, 2024
A. Establishments
				shall use humane methods to slaughter rabbits, so must render the animal
				unconscious prior to causing death from exsanguination
.
B. Rabbits shall be stunned prior to
				shackling; shackling and hanging of conscious rabbits shall be
				avoided
.
C. Rabbit
				stunning shall be accomplished by use of captive bolt apparatus or cervical
				dislocation method.
D. Cervical
				dislocation shall be performed in a humane manner by a well-trained
				individual.
E. The use of
				decapitation as a method of slaughter is prohibited.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-5 - ROOMS AND COMPARTMENTS

Current through 2024-29, July 17, 2024
A. Rooms and
				compartments used for edible products shall be separate and distinct from
				inedible products departments and from rooms where rabbits are slaughtered and
				skinned. Separate rooms shall be provided when required for conducting
				processing operations in a sanitary manner, and all rooms shall be of
				sufficient size to permit the installation of the necessary equipment for
				processing operations and the conduct of such operations in a sanitary
				manner.
B. Rooms for separate
				operation. The establishment should have separate rooms for each of the
				following operations depending upon the various types of operations conducted,
				but, in no case, shall the receiving or holding of live rabbits or killing
				operations be permitted in rooms in which eviscerating operations are
				performed:
(1) The receiving and feeding of
				live rabbits.
(2) Killing and
				skinning operations.
(3)
				Eviscerating, chilling, and packing operations for ready-to-cook
				rabbits.
(4) Heat-treatment,
				cooling and packaging of rabbit products.
(5) Inedible products departments and refuse
				room.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-6 - ESTABLISHMENT CONSTRUCTION AND DESIGN

Current through 2024-29, July 17, 2024
A. All floors
				in rooms where exposed products are prepared or handled shall be constructed of
				or finished with materials impervious to moisture, so they can be readily and
				thoroughly cleaned. Floors that are subject to flood type cleaning in killing,
				eviscerating, cooling, boning, heat-treated and cooling rooms shall have at
				least 1/4-inch grade per foot for complete runoff with no standing water.
				Floors shall be kept clean and in good repair.
B. All walls, posts, partitions, and doors in
				rooms where exposed products are prepared or handled shall be smooth and
				constructed of materials impervious to moisture to enable thorough cleaning.
				Walls shall be kept clean and in good repair. All joints, seams and duck boards
				are to be sealed to prevent insanitary conditions.
C. Ceilings shall be smooth and constructed
				of materials impervious to moisture to enable thorough cleaning. All joints and
				seams are to be sealed to prevent insanitary conditions. Ceilings shall be kept
				clean and in good repair.
D.
				Fixtures, ducts, pipes shall not be suspended over working areas in a manner
				whereby condensation or dripping may contaminate food, food contact surfaces
				and food packaging materials.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-7 - SANITARY SEWER AND DRAINAGE

Current through 2024-29, July 17, 2024
There shall be an efficient drainage and plumbing system for
				  the establishment and premises.
A. All
				drains and gutters shall be properly installed with approved traps and vents.
				The drainage and plumbing system must permit the quick runoff of all water from
				the establishment, and surface water around the establishment and on the
				premises, and all such water shall be disposed of in such a manner as to
				prevent a nuisance or health hazard.
B.
Sewage and Establishment
				Wastes
(1) Discharge of sewerage or
				waste water shall be into a public or private sewage system. A private sewage
				system shall be approved by the appropriate municipality or regulatory
				authority prior to the Departments issuance of license or registration. The
				licensee or person registering the establishment shall provide the Department
				written documentation from the municipality or regulatory authority that the
				private sewage system is properly designed and installed for intended
				use.
(2) Grease traps which are
				connected with the sewerage system shall be suitably located but not near any
				edible products department or in any area where products are unloaded from or
				loaded into vehicles. To facilitate cleaning, such traps shall have inclined
				bottoms and be provided with suitable covers.
(3) Toilet sewage lines shall be separate
				from gray water drainage lines to a point outside the buildings unless they are
				positively trapped to prevent backing up. Drainage from toilet bowls and
				urinals shall not be discharged into a grease catch basin.
(4) All floor drains shall be equipped with
				traps, constructed so as to minimize clogging, and the plumbing shall be so
				installed as to prevent sewerage from backing up and from flooding the
				floor.
(5) Floor drainage lines
				shall be constructed and repaired with approved materials according to law and
				shall be properly vented to outside air.
(6) Where refrigerators are equipped with
				drains, such drains should be properly trapped and shall discharge through an
				air gap into the sewer system.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-8 - PLUMBING SYSTEM

Current through 2024-29, July 17, 2024
A. A plumbing
				system and hoses that convey potable water shall be designed, constructed, and
				installed according to Law. The plumbing system shall be repaired according to
				law and maintained in good repair.
B. Hot and cold water under pressure shall be
				provided in all areas, for the processing of food, the cleaning of equipment,
				utensils, and for employee sanitary facilities.
C. A plumbing fixture such as ware wash and
				hand washings inks, toilet, or urinal shall be easily cleanable.
D. A backflow or back siphon age prevention
				device shall be installed on a water supply system or hose bibs for
				construction, installation, maintenance, inspection, and testing for that
				specific application and type of device.
E. A cross connection by connecting a pipe or
				conduit between the drinking water system and a non-drinking water system or a
				water system of unknown quality is prohibited.
F. A two-compartment sink constructed of
				durable non-corrosive material with drain board(s) or rack shall be provided
				for cleaning, sanitizing and air drying of utensils and equipment. The ware
				wash sink shall be provided with hot and cold running water under pressure. The
				ware washing sink(s) shall not be used for the disposal of waste
				water.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-9 - WATER SUPPLY

Current through 2024-29, July 17, 2024
A. The water
				supply, either public or private shall be ample, clean, and potable with
				adequate facilities for its distribution in the establishment and protection
				against contamination and pollution.
(1)
				Private water sources shall be tested annually by an accredited laboratory for
				coliform bacteria and nitrates.
(2)
				A hot water generation system shall be sized appropriately to meet peak demand
				for sanitation purposes and provide hot water at a suitable temperature, and
				under pressure as needed, in all areas where required for the processing of
				food, for the cleaning of equipment, utensils, and employee sanitary
				facilities.
(3) The refuse rooms
				shall be provided with adequate facilities for washing refuse cans and other
				equipment in the rooms; the rooms, cans, and equipment shall be cleaned after
				each day's use.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-10 - LIGHTING AND VENTILATION

Current through 2024-29, July 17, 2024
A. There shall be
				ample light, either natural or artificial or both, of good quality and well
				distributed where food or food ingredients are stored, processed or examined.
				Where equipment or utensils are washed, and in hand washing areas, dressing and
				locker rooms and toilets. Lighting shall be provided with safety-type light
				bulbs or properly shielded. All fixtures, skylights, or other glass suspended
				over exposed food in any step of preparation or otherwise shall be protected
				against food contamination in case of glass breakage.
B. All rooms in which rabbits are killed,
				eviscerated, or otherwise processed shall have at least 30-foot candles of
				light intensity on all working surfaces.
C. All rooms shall be provided with adequate
				ventilation or control equipment to minimize odors and vapors (including steam
				and noxious fumes) in areas where they may contaminate food; and fans and other
				air-blowing equipment must be located and operated in a manner that minimizes
				the potential for contaminating food, food-contact surfaces and food-packaging
				materials.