Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-1 - 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.
1. "Adequate" means that which is needed to accomplish the
				  intended purpose in keeping with good public health practice.
2. "Adulteration" means the product bears or contains a
				  substance that makes it potentially injurious to health, or that has been held,
				  packed or produced under insanitary conditions.
3. "Building" means the building or buildings or parts
				  thereof, or associated workspaces used for or in connection with, the
				  slaughter, processing, packaging, labeling or holding of food intended for
				  human consumption.
4. "Corrosion resistant material" means those materials that
				  maintain their original surface characteristics under prolonged influenced of
				  the food to be contacted, the normal use of cleaning compounds and bactericidal
				  solutions, and other conditions of the environment.
5. "Commerce" means the exchange or transportation of
				  products solely within the State.
6. "Cut-up" means that a whole poultry carcass would be
				  sectioned into halves, quarters or other parts, or ground, without changing the
				  character of the product through either cooking, curing, smoking, canning,
				  salting, stuffing, rendering, combining with other ingredients, or otherwise
				  being manufactured or processed.
7. "Department" means the Maine Department of Agriculture,
				  Food and Rural Resources.
8. "Easily cleanable" means readily accessible and of such
				  material and finish and so fabricated, that residues may be completely removed
				  by usual cleaning methods.
9. "Exempt" means that certain operations qualify to operate
				  without mandatory, continuous bird-by-bird inspection, during slaughter,
				  processing and packaging operations.
10. "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.
11. "Food contact surfaces" means those surfaces of equipment
				  and utensils with which food normally comes in contact.
12. "Food processing and manufacturing" means an
				  establishment in which food is processed or otherwise prepared and/or packaged
				  for human consumption.
13. "Grower/Producer Exempt Status" means a grower/producer
				  of less than 1000 birds that meets the licensing requirements of this
				  chapter.
14. "HRI" refers to Hotel, Restaurants, and Institutions
				  (i.e.: hospitals, prisons, schools, nursing homes, group homes, etc.)
15. "Misbranded" means that poultry products that are
				  transported or distributed in commerce do not bear a label with specific
				  required identification and information.
16. "Perishable food" means any food of such type or in such
				  condition or physical state that it may spoil or otherwise become unfit for
				  human consumption.
17. "Potentially hazardous food" means any perishable food
				  which consist, 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.
18. "Processed or Processing" for purposes of this chapter,
				  processing refers to operations in which the carcasses of slaughtered poultry
				  are eviscerated, washed, rinsed, cooled, packaged and labeled. Processing does
				  not include cut-up or further processing.
19. "Safe temperatures" as applied to potentially hazardous
				  food means product temperature of 40 ° F or below, and 140° F or
				  above.
20. "Safe Handling Instructions" as applied to
				  non-ready-to-eat poultry products shall be a statement to include:
"Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep
				  raw poultry separate from other foods. Wash working surfaces, including cutting
				  boards, utensils, and hands after touching raw poultry. Cook thoroughly to an
				  internal temperature of at least 165°F maintained for at least 15 seconds.
				  Keep hot foods hot. Refrigerate leftovers immediately or
				  discard."
21. "Sanitary" means that all buildings, associated
				  workspaces, equipment, and utensils shall be suitable for their intended use,
				  and be so designated and of such material and workmanship as to be easily
				  cleanable and properly maintained.
22. "Slaughter" refers to the act of killing and
				  de-feathering poultry.
23. "Wholesome" means food in sound condition, clean, free
				  from adulteration and otherwise suitable for human consumption.