reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-11 - EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
A. Equipment and
				utensils used for the preparation, processing, or other handling of any rabbit
				product in the establishment shall be so designed and of such material and
				workmanship as to be adequately cleanable, and shall be properly maintained.
B. The design, construction, and
				use of equipment and utensils shall preclude the adulteration of food with
				lubricants, fuel, metal fragments, contaminated water, or any other
				contaminants.
C. All equipment
				should be so installed and maintained as to facilitate the cleaning of the
				equipment and of all adjacent spaces.
D. Food-contact surfaces made of shall be
				corrosion-resistant nontoxic materials designed to withstand the environment of
				their intended use and the action of food, and, if applicable, cleaning
				compounds and sanitizing agents. Food-contact surfaces shall be maintained to
				protect food from being contaminated by any source, including unlawful indirect
				food additives.
E. Cleanable refuse
				containers shall be provided, and such containers shall be kept
				covered.
F. Trucks and receptacles
				used for handling inedible products shall be constructed of non-corrosive
				material of such material and workmanship as to be adequately cleanable,
				properly maintained and shall be conspicuously and distinctly marked for
				inedible use only. Trucks and receptacles marked for inedible uses shall not be
				used for handling of any edible product
G. Where grading bins are used for
				ready-to-cook rabbits, they shall be of sufficient number and capacity to
				handle the grading adequately without the use of makeshift bins, and all bins
				of ready-to-cook rabbits shall be kept off the floor.
H.
Conveyors
(1) Conveyors used in the preparation of
				ready-to-cook rabbits shall be of metal or other acceptable material and of
				such construction as to permit thorough and ready cleaning of both rabbit
				carcasses and inspection of the irviscera.
(2) Overhead conveyors shall be so
				constructed and maintained that they do not allow grease, oil, or dirt to
				accumulate on the drop chain or shackle, which shall be of noncorrosive
				metal.
(3) Nonmetallic belt-type
				conveyors used in moving edible products shall be of water-proof
				composition.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-12 - CLEANING OF ROOMS AND COMPARTMENTS

Current through 2024-29, July 17, 2024
A. The premises
				shall be kept free from refuse, waste materials, and all other sources of
				objectionable odors and conditions.
B. All blood, offal, rabbits or parts of
				rabbits too severely damaged to be salvaged and all discarded containers and
				other materials shall be completely disposed of daily.
C. All windows, doors, and light fixtures in
				the establishment shall be kept clean.
D. All docks and rooms shall be kept clean
				and free from debris and unused equipment and utensils.
E. Live rabbit receiving docks and receiving
				rooms shall be of such construction to permit their thorough cleaning, and such
				docks and rooms should be kept clean at all times.
F. Floors in live rabbit holding rooms shall
				be cleaned with such regularity as may be necessary to maintain them in a
				sanitary condition.
G. The killing
				and skinning room shall be kept clean and free from offensive odors at all
				times.
H. The walls, floors, and
				all equipment and utensils used in the killing and skinning room shall be
				thoroughly washed and cleaned after each day's operation.
I. The floor in the killing and skinning
				rooms shall be cleaned frequently during killing and skinning operations and be
				kept reasonably free from accumulated blood, offal, water, and dirt.
J. All fixtures and equipment in the toilet
				room and locker room, as well as the room itself, shall be kept clean,
				sanitary, and in good repair.
K.
				Cooler and freezer equipment shall be free from objectionable odors of any kind
				and shall be maintained in a sanitary condition (including, but not being
				limited to, the prevention of drippings from condensation and refrigerating
				coils onto products.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-13 - CLEANING OF EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
A. Equipment
				and utensils used for preparing or otherwise handling any product shall be kept
				clean and in a sanitary condition and in good repair.
(1) Pens or cages shall be cleaned regularly,
				and the manure removed from the establishment daily.
(2) Food-contact surfaces, including utensils
				and food-contact surfaces of equipment used in the handling of ready-to cook
				and heat treated rabbit products, shall be maintained in a clean and sanitary
				condition when in use. All equipment and utensils shall be thoroughly washed
				and cleaned after each day's operation. Cleaned equipment and utensils shall be
				drained on racks and shall not be nested.
(3) Tanks, vats, and other receptacles used
				to hold, or transport ready-to-cook rabbits shall be kept in a clean and
				sanitary condition.
(4) Chilling
				vats or tanks, if practicable, shall be emptied after each use. They shall be
				thoroughly cleaned once daily, and after each cleaning operation, they shall be
				sanitized with approved chemical compounds.
(5) When a tray evisceration operation is
				used, trays shall be single use and washed and sanitized after each
				use.
(6) Cleaned and sanitized
				equipment food-contact surfaces and utensils shall be stored in a location and
				manner that protects food-contact surfaces from contamination.
(7) Single-service articles (such as
				packaging materials) should be stored in appropriate containers and shall be
				handled, dispensed, used, and disposed of in a manner that protects against
				contamination of food or food-contact surfaces.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-14 - SUBSTANCES USED IN CLEANING AND SANITIZING; STORAGE OF TOXIC MATERIAL

Current through 2024-29, July 17, 2024
A. Cleaning compounds and sanitizing agents
				used in cleaning and sanitizing procedures shall be adequate for their intended
				use. Compliance with this requirement may be verified by any effective means
				including purchase of these substances under a supplier's guarantee or
				certification. Only the following toxic materials may be used or stored in an
				establishment where food is processed or exposed:
(1) Those required to maintain clean and
				sanitary conditions;
(2) Those
				necessary for use in laboratory testing procedures;
(3) Those necessary for establishment and
				equipment maintenance and operation; and
(4) Those necessary for use in the
				establishment's operations.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-16 - CLEANLINESS AND HYGIENE OF PERSONNEL

Current through 2024-29, July 17, 2024
A. All persons
				working in direct contact with food, food-contact surfaces, and food-packaging
				materials shall conform to hygienic practices while on duty to the extent
				necessary to protect against contamination of food. The methods for maintaining
				cleanliness include, but are not limited to:
(1) Wearing outer garments suitable to the
				operation in a manner that protects against the contamination of food,
				food-contact surfaces, or food-packaging materials.
(2) Maintaining adequate personal
				cleanliness.
(3) Washing hands
				thoroughly (and sanitizing if necessary to protect against contamination with
				undesirable microorganisms) in an adequate hand-washing facility before
				starting work, after each absence from the work station, after using the
				bathroom and at any other time when the hands may have become soiled or
				contaminated.
(4) Removing all
				unsecured jewelry and other objects that might fall into food, equipment, or
				containers, and removing hand jewelry that cannot be adequately sanitized
				during periods in which food is manipulated by hand. If such hand jewelry
				cannot be removed, it may be covered by material which can be maintained in an
				intact, clean, and sanitary condition and which effectively protects against
				the contamination by these objects of the food, food-contact surfaces, or
				food-packaging materials.
(5)
				Maintaining gloves, if they are used in food handling, in an intact, clean, and
				sanitary condition. The gloves should be of an impermeable material.
(6) Wearing, where appropriate, and in an
				effective manner, hair nets, headbands, caps, beard covers, or other effective
				hair restraints.
(7) Storing
				clothing or other personal belongings in areas other than where food is exposed
				or where equipment or utensils are washed.
(8) Confining the following to areas other
				than where food may be exposed or where equipment or utensils are washed:
				eating food, chewing gum, drinking beverages, or using tobacco.
(9) Taking any other necessary precautions to
				protect against contamination of food, food-contact surfaces, or food-packaging
				materials with microorganisms or foreign substances including, but not limited
				to, perspiration, hair, cosmetics, tobacco, chemicals, and medicines applied to
				the skin.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-17 - TEMPERATURES AND COOLING AND FREEZING PROCEDURES

Current through 2024-29, July 17, 2024
A. Temperatures and procedures which are
				necessary for cooling and freezing of ready-to-cook and heat-treate drabbit
				products in accordance with sound commercial practices shall be maintained in
				the coolers and freezers, and chilling temperatures and procedures shall also
				be in accordance with sound commercial practice.
(1)
Cooling.
Immediately after evisceration and washing of the rabbit carcass, it shall be
				placed in a cooling tank containing running cold tap water to remove the animal
				heat from the carcass. Carcasses shall not be allowed to remain in the cooling
				tank for longer than 1 hour.
(2)
Air chilling.
Immediately after the initial water
				chilling, the carcasses shall be placed in cooling racks and placed in a
				refrigerated cooler at a temperature which will reduce the internal temperature
				of the carcasses to 36 °F within 24 hours.
(3)
Freezing.
When ready-to-cook and heat treated rabbit products are frozen, the carcasses
				should receive an initial rapid freezing under such packaging, temperature, air
				circulation, and stacking conditions which will result in freezing the
				carcasses solid in less than 48 hours. Frozen ready-to-cook rabbits and heat
				treated rabbit products shall be held under conditions which will maintain the
				product in a solidly frozen state with temperature maintained as constant as
				possible.
(4)
Refrigeration.
Immediately after packaging, all
				ready-to-cook rabbits, shall be refrigerated and held at 36º F to
				40°F.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-18 - TOILET FACILITIES

Current through 2024-29, July 17, 2024
A. Each
				establishment shall provide its employees with adequate, readily accessible
				toilet facilities. Compliance with this requirement may be accomplished by:
(1) Maintaining the facilities in a sanitary
				condition.
(2) Keeping the
				facilities in good repair at all times.
(3) Providing self-closing doors that do not
				open into areas where food is exposed to airborne contamination, except where
				alternate means have been taken to protect against such contamination (such as
				double doors or positive air-flow systems).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-19 - HAND-WASHING FACILITIES

Current through 2024-29, July 17, 2024
A. Hand-washing
				facilities shall be adequate and convenient, and provided with running water at
				a suitable temperature. Compliance with this requirement may be accomplished by
				providing:
(1) A hand washing sink(s) and,
				where appropriate, hand-sanitizing facilities conveniently located in each room
				used for slaughter and processing. The hand washing sink shall be equipped to
				provide water at a temperature of at least 100ºF) through a mixing valve
				or combination faucet. Each sink shall be provided with hand soap, disposable
				towels and waste receptacle.
(2)
				Readily understandable signs directing employees handling food, food equipment
				or food-packaging materials, to wash and, where appropriate, sanitize their
				hands before they start work, after each absence from post of duty, and when
				their hands may have become soiled or contaminated. These signs shall be posted
				in toilet rooms and in the processing room(s) and in all other areas where
				employees may handle such food, materials, or surfaces.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-20 - PREMISES

Current through 2024-29, July 17, 2024
A. The grounds of the outer building or
				buildings shall be reasonably clean and well drained, free from any materials
				or conditions that may create rodent, bird and/or insect harborages and free
				from other nuisances and sources of contamination.
B. Roads, yards, and parking lots must be
				maintained so that they do not constitute a source of contamination in areas
				where food is exposed.
C. Areas
				that may contribute contamination to food by seepage, foot-borne filth, or
				providing a breeding place for pests must be adequately drained.
D. Systems for waste treatment and disposal
				must be operated in an adequate manner so that they do not constitute a source
				of contamination in areas where food is exposed.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-21 - PEST CONTROL

Current through 2024-29, July 17, 2024
A. No pests shall
				be allowed in any area of an establishment. Effective measures shall be taken
				to exclude pests from the processing areas and to protect against the
				contamination of food on the premises by pests.
B. Where necessary, adequate screening or
				other protection against pests shall be provided.
C. The use of insecticides or rodenticides is
				permitted only under precautions and restrictions that will protect against the
				contamination of 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 001-332-22 - RECORDKEEPING

Current through 2024-29, July 17, 2024
A. Rabbit processors and manufacturers shall
				code products so to identify specific food lots affected by contamination,
				spoilage or by sanitation failure and shall separate each lot from non-affected
				products.
(1) Individual ready-to-cook and
				heat-treated rabbit products labeled as consumer commodities for retail sale
				shall be individually coded, in addition to coding the master carton.
(2) Individual ready-to-cook and heat-treated
				rabbit products, when not labeled as a consumer commodity but offered for sale
				as a food service item do not need to be individually coded but shall have a
				code affixed to the master carton.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-23 - LABELING

Current through 2024-29, July 17, 2024
A. Ready-to cook and heat-treate drabbit
				products shall be labeled as specified in law, including 21 Code of Federal
				Regulations (CFR) §101 (Food Labeling), and
				22 M.R.S.
				§2157.
B. Ready-to cook and heat-treated rabbit
				products shall be labeled with safe handling instructions in the following
				manner:
(1) Individual ready-to-cook and
				heat-treated rabbit products labeled as consumer commodities and distributed as
				a refrigerated product shall have both the product and master carton labeled
				conspicuously with the wording "Keep Refrigerated or Freeze".
(2) Individual ready-to-cook and heat-treated
				rabbit products labeled as consumer commodities and distributed as a frozen
				product shall have both the product and master carton conspicuously labeled
				with the wording "Keep Frozen".
(3)
				Individual ready-to-cook and heat-treated rabbit products labeled as consumer
				commodities and distributed as a frozen product with the intent to be thawed
				and offered for retail as a refrigerated product shall conspicuously label both
				the individual product and master carton label with the wording" Previously
				Handled Frozen for Your Protection, Refreeze or Keep Refrigerated."
(4) Individual ready-to-cook and heat-treated
				rabbit products that are not labeled as consumer commodities and intended to be
				sold as a bulk food service commodity shall have their master cartons labeled
				with safe handling instruction in the manner specified in sections
				1 and
				2.
(5) The safe handling statement shall be
				conspicuously placed on the bottom 1/3 of the product label's principal face
				panel in capitalized letters not less than 3/8 of an inch in height.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 332 - RABBIT PROCESSING › Section 001-332-24 - LICENSING

Current through 2024-29, July 17, 2024
A.
Application and Fee
.An owner
				or operator of a food processing and manufacturing establishment used for
				rabbit processing shall annually apply to the Department of Agriculture,
				Conservation and Forestry for a license for the establishment. A license fee of
				$50.00 shall accompany each application. In order to allow for the staggering
				of license expiration dates, initial licenses may be issued for a period
				exceeding 12 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. Following inspection and receipt of the
				application and required fee, the Commissioner shall within thirty (30) days of
				the receipt of the application issue a license to operate any rabbit processing
				establishment which is found to comply with
				22 M.R.S.A.
				§2151
et seq
. and the
				provisions of this Chapter and Chapter 358, Department of Agriculture,
				Conservation and Forestry.
C. Any
				warehouse or warehouse space within the establishments covered by this rule
				shall comply with 01-001 CMR Chapter (Food Storage Warehouse), but only one
				license fee need be paid.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-1 - Product Definition

Current through 2024-29, July 17, 2024
"Canned Maine Sardines in Louisiana Hot Sauce" is the
					 commercially canned product prepared from immature Atlantic Herring (Clupea
					 harengus); packed with a suitable quantity and quality of Louisiana Hot Sauce
					 in hermetically sealed containers and so processed by heat as to prevent
					 spoilage. The Louisiana Hot Sauce ingredients shall conform to Federal
					 Specifications 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-2 - Grades of Canned Maine Sardines in Louisiana Hot Sauce

Current through 2024-29, July 17, 2024
A. "Fancy Grade" is the quality of canned
				  Maine sardines packed in Louisiana Hot Sauce that possess an excellent
				  appearance, are practically free from defects, possess excellent color of
				  Louisiana Hot 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 Louisiana Hot
				  Sauce that possess good appearance, are reasonably free from defects, possess
				  good color of Louisiana Hot 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 Louisiana Hot Sauce that possess a fair appearance, are
				  fairly free from defects, possess fair color of Louisiana Hot 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 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-3 - Fill of Container (1/4 Size 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 total score. If more than 20% of the cans
				  in a sample lot are flippers, the lot cannot be graded above Standard
				  regardless of the total score. This is a limiting rule.
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 pressure is released.
Swells
1. A "swell" is a can with the cover
				  permanently convex of distended. The presence of any swelled can in a lot will
				  be graded under Part II (Detailed Grading).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-4 - Drained Weight Procedure

Current through 2024-29, July 17, 2024
The opened can is first graded for color of the Louisiana
					 Hot Sauce and for floating defects in the sauce and for General Appearance. The
					 Louisiana Hot 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 Louisiana Hot Sauce, then drained three 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-5 - Ascertaining the Grade

Current through 2024-29, July 17, 2024
The grade of canned Maine sardines in Louisiana Hot Sauce
					 is ascertained by considering in conjunction with the requirements of the
					 respective grade, the respective ratings for the factors of sauce color of the
					 Louisiana Hot Sauce, Absence of Defects, Odor - Taste and Texture of the fish.
					 The maximum number of points that may be given each factor is:
Factors
Points
1. Louisiana Hot Sauce
				  Color............................................................................
				  15
2. Absence of
				  Defects......................................................................................
				  45
3. Taste and Odor of Drained
				  Fish.....................................................................
				  30
4. 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-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, 27-30 points 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 (45).
1.
Color of Louisiana Hot
				  Sauce
a. Canned Maine sardines in
				  Louisiana Hot Sauce with sauce showing an excellent color (for Louisiana Hot
				  Sauce) may be given a score of 13-15 points.
b. Canned Maine sardines in Louisiana Hot
				  Sauce with sauce slightly lacking in normal Louisiana Hot Sauce Color may be
				  given a score of 9-12 points.
c.
				  Canned Maine sardines in Louisiana Hot Sauce with sauce decidedly off color 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-7 - 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 cans 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 or eight of ten consecutive lots each has an average score greater
				  than sixty-five plus the average range (R) of sub groups of five within said
				  fifteen can sample and
b. None of
				  such fifteen can samples shows a quality level such as to make necessary the
				  grading or additional cans to determine the final grade.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-8 - 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 substandard can or with an average lot score below 70.0% of the
				  first 15 cans (or 10) shall require grading under Part II (Detained
				  Grading).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-9 - 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 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 fall 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part I - CONDENSED GRADING › Section 001-333-I-10 - 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 sample. The sardines shall be drained as
					 hereinbefore described under "Fill of Container" (1/14 size 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, paragraph 33.025, Page 540.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-11 - Detailed grading of Maine Sardines packed in Louisiana Hot Sauce in 1/4 size can

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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-12 - Sampling Procedure

Current through 2024-29, July 17, 2024
A. An official
				  forty-five 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 forty-five can sample provided it does
				  not contain more than two substandard cans.
B. Lots not meeting requirements of A, above
				  shall require an additional forty-five cans to be drawn for grading and the lot
				  grade determinations shall be based on a total of a ninety can sample, (45 + 45
				  - 90), excepting under circumstances when the Commissioner requires additional
				  samples as proof of validity.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-13 - Fill of Container (1/4 Size 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 total score. This is a limiting rule. 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 liquid
				  weight of Louisiana Hot Sauce listed in Table I and any can in which the
				  Louisiana Hot Sauce Is entirely lacking or is present in such a small amount as
				  to be difficult to detect, shall be limited to "Substandard" grade. These are
				  limiting rules.
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.
Table No. 1
Drained Weight Requirements for 1/4 Size Cans (128.5
					 ml. Water Capacity)
Suggested
Louisiana Hot Sauce to be added:
30 C.C.'s or 1 Oz.
Minimum Drained Weight of Fish to Comply
Minimum Weight of Free Sauce Canned
85 gms. 3 Oz.
25.5 gms. 0.9 Oz.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-14 - Drained Weight Procedure

Current through 2024-29, July 17, 2024
The opened can is first graded for color of the Louisiana
					 Hot Sauce for floating defects in the sauce and for general appearance. The
					 Louisiana Hot 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 318" 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 Louisiana Hot Sauce, then drained three 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-15 - Ascertaining the Grade

Current through 2024-29, July 17, 2024
The grade of canned Maine sardines in Louisiana Hot 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 of Louisiana Hot Sauce, Odor - Taste and Texture of the fish. The maximum
					 number of points that may be given each factor is:
Factors
Points
1. Louisiana Hot Sauce
				  Color...................................................................................................
				  15
2. Absence of
				  Defects...................................................................................................
				  45
3. Taste and Odor of Drained
				  Fish
				  ...................................................................................................30
4. 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-16 - Grades of Canned Maine Sardines in Louisiana Hot Sauce

Current through 2024-29, July 17, 2024
A. "Fancy Grade" is the quality of canned
				  Maine sardines packed in Louisiana Hot Sauce that posses an excellent
				  appearance, are practically free from defects, possess excellent color of
				  Louisiana Hot Sauce and excellent Odor-Taste 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 pecked in
				  Louisiana Hot Sauce that possess good appearance, are reasonably free from
				  defects, possess good color of Louisiana Hot Sauce and good Odor-Taste and
				  Texture of 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 Maine sardines packed
					 in Louisiana Hot Sauce that possess a fair appearance, are fairly free from
					 defects, possess fair color of Louisiana Hot Sauce and fair Odor-Taste and
					 Texture of 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-17 - 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
					 (45).
1.
Color of Louisiana Hot
				  Sauce
a. Canned Maine sardines packed
				  in Louisiana Hot Sauce showing an excellent Louisiana Hot Sauce color may be
				  given a score of 13-15 points.
b.
				  Canned Maine sardines packed in Louisiana Hot Sauce with sauce slightly lacking
				  in normal Louisiana Hot Sauce color may be given a score of 9-12
				  points.
c. Canned Maine sardines
				  packed in Louisiana Hot Sauce with a slight darkening or brown tinge may be
				  given a score of 5-8 points. Louisiana Hot Sauce 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 packed in Louisiana
				  Hot Sauce with no sauce present or if the sauce is present in such a small
				  amount as to be difficult to detect, it will be given a score of zero (0).
				  Sardines in Louisiana Hot Sauce that fall into this category 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-18 - 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 sixteen inch squares. Deduct
					 1/2 point for each square 1/16 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-19 - Procedure for Grade Classification of Regrades

Current through 2024-29, July 17, 2024
A. The grade will be determined on the basis
				  of a forty five can sample provided such forty five can sample contains no more
				  than two sub standard cans.
B. An
				  additional forty five can sample will be required if more than two cans are sub
				  standard. If no more than five cans are sub standard in the first ninety cans,
				  a grade of "Standard" will be given to the lot regardless of the grade of the
				  other cans.
C. If no more than
				  seven cans are substandard in the first ninety cans another ninety 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 eleven cans are sub standard a grade of "Standard" will
				  be given to the lot regardless of the grade of the other cans. If there are
				  twelve to forty four cans sub standard, a grade of "Sub Standard" will be given
				  to the lot. A 180 can sample with forty five or more cans sub standard 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 333 - OFFICIAL GRADES FOR SARDINES PACKED IN LOUISIANA HOT SAUCE IN 1/14 SIZE CANS (128.5 ML. WATER CAPACITY). PART I (CONDENSED GRADING) - PART II (DETAILED GRADING) › Part II - DETAILED GRADING › Section 001-333-II-20 - Tolerance for Certification of Officially Drawn Samples

Current through 2024-29, July 17, 2024
A. When samples have been officially drawn
				  and which represents 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 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 334 - PACKING OF SARDINES › Section 001-334-1 - General Plant Conditions

Current through 2024-29, July 17, 2024
A. The factory and
				surroundings, including buildings and wharves, shall be kept clean and free
				from any contaminating conditions, debris, rubbish or other material which, in
				any way, will make it difficult to provide sanitary methods or insect and
				rodent control.
B. The plant shall
				be constructed with a tight, sound cleanable floor. All concrete floors shall
				be graded and drained and any openings to the floor below shall be curbed to
				prevent water and waste from going to the room below.
C. Walls and ceilings shall be tight, smooth
				and cleanable; painted with an oil paint and kept in good repair to facilitate
				cleaning. They shall be constructed with a minimum of ledges so that dust and
				dirt will not collect thereon that may contaminate the fish.
D. There shall be light of good quality and
				well distributed wherever the product may become contaminated.
E. There shall be an efficient drainage and
				plumbing system for the plant and premises installed in compliance with the
				state and local plumbing codes.
F.
				Toilet facilities shall be provided in all factories in conformity with the
				rules and regulations of the sanitary code of the Maine Department of Health
				and Welfare (Maine Department of Human Services, 1975) which requires that
				clean, separate toilets and lavatories shall be provided for each sex.
				Sufficient facilities shall be provided for all factory workers of each sex.
				The toilets shall have self closing doors and all windows or other openings
				shall be screened. Toilets shall be constructed with tight cleanable floors,
				walls and ceilings, and be properly lighted and ventilated. There shall be
				adequate hand washing facilities and an adequate supply of soap, paper towels
				and toilet paper. Hand washing signs shall be conspicuously posted. with tight
				tanks.
G. The plant shall be
				provided with an adequate rest room with facilities for the storage, in lockers
				or other means, of the clothing and personal property of the employees which
				shall be kept clean and well ventilated.
H. The plant shall be equipped with adequate
				hot and cold running water and with a sufficient supply of pure drinking water
				for the employees.
I. Every
				precaution shall be taken to keep the establishment free from flies, rats, mice
				and other vermin.