reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-6 - Sanitary Operations and Controls

Current through 2024-29, July 17, 2024
A. The water
				supply shall be ample for operations, and shall be of safe and sanitary
				quality. Water may be drawn from a public or private supply. Private water
				supplies shall be tested yearly.
B.
				Hot and cold running water under pressure shall be provided in all areas where
				foods are processed. Only a two bay sink made of corrosion resistant material
				shall be used for washing equipment and utensils.
C. Sewage disposal shall be made into a
				public sewerage system or into an adequate private sewerage system.
D. Adequate floor drains shall be provided in
				areas where floors are subjected to flooding type of cleaning or where there is
				release or discharge of water or waste onto the floor.
E. Toilets shall be adequate for the number
				of employees and have self-closing doors not opening directly into any rooms
				used for processing or packaging. Handwashing facilities shall be adequate and
				conveniently located in relation to the toilet and food processing area. Soap
				or detergent, and paper towels or other one use drying devices, shall be
				provided at all times. Toilet and handwashing facilities shall be maintained in
				a clean and sanitary condition. Handwash signs shall be posted. The toilet room
				shall be ventilated to the outside, kept free of odors, clean and in good
				repair.
F. Offal and rubbish shall
				be conveyed, disposed of or stored in such a manner as to minimize the
				development of odor, prevent waste from becoming an attractant, harborage or
				breeding place for vermin and flies and prevent contamination of food, food
				contact surfaces and water supply.
G. Effective measures shall be taken to
				protect against contamination of food in or on the premises by cats, dogs.
				birds, rodents or insects.
H.
				Buildings, fixtures and other physical facilities shall be kept in good repair
				and maintained in an orderly, sanitary condition at all times.
I. Cleaning operations shall be conducted in
				such a manner as to minimize food contamination or the contamination of food
				contact surfaces.
J. Only
				detergents, disinfectants and other cleaning supplies contained in the current
				List of Chemical Compounds, Authorized for use under U.S.D.A. Inspection and
				Grading Programs shall be used in food manufacturing and processing facilities.
				Such detergents, disinfectants, and cleaning supplies shall be used only for
				their approved purposes as noted in the List.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-7 - Processes and Controls

Current through 2024-29, July 17, 2024
A. Raw materials
				and ingredients received in bulk or enclosed containers shall be inspected on
				receipt and segregated as necessary to assure that they are clean, wholesome
				and fit for processing into human food. They shall be stored under conditions
				which will protect against contamination and deterioration.
B. Containers and carriers of raw materials
				shall be inspected on receipt to assure that their condition has not
				contributed to contamination or deterioration of the product.
C. Any ice used in contact with the product
				shall be made from potable water and manufactured in accordance with adequate
				standards. It shall be stored, transported and handled in a sanitary
				manner.
D. Food processing areas
				and equipment used for the processing of human food shall not be used in the
				processing of animal feed or inedible products unless such use cannot result in
				the contamination of human food.
E.
				Processing equipment shall be maintained in a sanitary condition through
				frequent cleaning and shall be sanitized where necessary.
F. Chemical, microbiological or extraneous
				testing procedures shall be utilized where necessary to identify sanitation
				failures or food adulterants.
G.
				Packaging processes or materials shall not transmit contaminants or
				objectionable substance to the product.
H. Processors and manufacturers shall keep
				records and code products so as to enable them to identify specific food lots
				affected by contamination, spoilage or by sanitation failure and shall separate
				each lot from non-affected.
I.
				Finished products shall be stored and transported under conditions which will
				preclude all contamination and protect against deterioration of the product and
				the container.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-8 - Personnel

Current through 2024-29, July 17, 2024
A. Employees shall wear clean outer garments
				and maintain a high degree of personal cleanliness, and wear hair nets,
				headbands, caps or effective hair restraints, in processing and manufacturing
				areas.
B. Remove all jewelry,
				excepting wedding rings but including wrist watches, during periods in which
				food components are manipulated by hand.
C. Wash hands thoroughly in an adequate
				handwashing facility before starting work, after each absence from work
				station, and after any other time when the hands have become soiled or
				contaminated.
D. Maintain gloves
				used in food handling in an intact, clean and sanitary condition. Such gloves
				shall be of an impermeable material except where their usage would be
				inappropriate or incompatible with the work involved.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 343 - FOOD PROCESSING AND MANUFACTURING › Section 001-343-10 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and Fee
.
				Application for approval of Food Processing And Manufacturing establishments
				shall be filed annually with the Department of Agriculture, Food and Rural
				Resources. Applications shall be accompanied by the appropriate fee as
				enumerated in
Chapter 330, License Fees to Manufacture and Sell Food
				& Beverages.
In order to allow for the staggering of license
				expiration dates, initial licenses may be issued for a period exceeding twelve
				months. In such cases, the initial license fee shall be increased in proportion
				to the length of the license period.
B.
Inspection and Issuance
.
				Before a license is issued or renewed the Department shall inspect the premises
				of the applicant.
The commissioner shall, within 30 days following receipt of
				  application, issue a license to operate any food establishment which is found
				  to comply with this chapter and any rules and regulations adopted by the
				  commissioner. When any such applicant, upon inspection by the commissioner, is
				  found not to meet the requirements of this chapter or regulations adopted
				  hereunder, the commissioner is authorized to issue either a temporary license
				  for a specified period not to exceed 90 days, during which time corrections
				  specified by the commissioner shall be made by the applicant for compliance or
				  a conditional license setting forth conditions which shall be met by the
				  applicant to the satisfaction of the commissioner.
C.
Display
. Licenses issued
				shall be displayed in a place visible to consumers or other persons using a
				licensed establishment.
D.
				Warehouses within the food processing and manufacturing establishments shall
				comply with 01-001 CMR Chapter (Food Storage Warehouse), but only one fee need
				be paid.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-1 - Definitions

Current through 2024-29, July 17, 2024
For purposes of this chapter, and unless the context
				  otherwise indicates, the following words shall have the following
				  meanings.
A. "Department" means the
				Maine Department of Agriculture, Food And Rural Resources.
B. "Food" means articles used for food or
				drink for man, chewing gum, and articles used for components of any such
				article.
C. "Food storage warehouse"
				means any building, establishment or place where food is stored as a commercial
				venture or business, or is stored in connection with or as a part of a
				business. Notwithstanding the foregoing, "food storage warehouse" does not
				include a storage facility for one kind of native produce such as an apple
				warehouse, potato warehouse, or carrot warehouse; a warehouse which is part of
				a "beverage plant" as defined in
				 32 MRSA
				§1751; a person's home or dwelling; or
				an eating establishment as defined in 22 MRSA §2491.7.
D. "Hazardous substance" mans any substance
				or mixture of substances which is toxic, corrosive, an irritant, strong
				sensitizer, flammable or which generates pressure through
				decomposition.
E. "Operator" means
				any person, partnership, corporation, association, cooperative or other
				business unit having the direct and primary responsibility for the
				construction, maintenance and operation of a food storage warehouse.
F. "Perishable food" means any food of such
				type or in such condition or physical state as it may spoil or otherwise become
				unfit for human consumption.
G.
				"Potentially hazardous food" means any perishable food which consists in whole
				or in part of milk or milk products, eggs, meat, poultry, fish, shellfish or
				other ingredients capable of supporting rapid and progressive growth of
				infectious or toxigenic microorganisms.
H. "Safe temperatures" as applied to
				potentially hazardous food means air temperature of 45EF or below and 140E F or
				above.
I. "Wholesome" mans food in
				sound condition, clean, free from adulteration and otherwise suitable for human
				consumption.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-2 - Lighting and Ventilation

Current through 2024-29, July 17, 2024
A. All parts of the
				food storage warehouse shall be lighted so as to permit the activity for which
				the premises are used to be carried on safely and to permit effective cleaning
				and inspection of the premises. Safety shields on lights or safety type lights
				shall be used where needed for the protection of food storage.
B. Where needed, rooms shall have sufficient
				ventilation to prevent any undue condensation of water vapor or objectionable
				odors.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-3 - Dry Storage; Construction and Maintenance

Current through 2024-29, July 17, 2024
A. Floors
				shall be constructed of easily cleanable and reasonably smooth material. They
				shall be kept clean and in good repair.
B. Walls and ceiling shall be of sound
				construction. They shall be kept reasonably free of dirt, dust, cobwebs and in
				good repair.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-4 - Cold Storage

Current through 2024-29, July 17, 2024
A. Each cold
				storage room shall be equipped with an accurate and easily visible thermometer
				with the sensing element at least five feet above the floor.
B. Perishable and potentially hazardous foods
				shall be stored at safe temperatures.
C. All frozen food shall be stored at an air
				temperature of 0E F or below except for defrost cycles, loading and unloading,
				or for other temporary conditions beyond the immediate control of the person or
				company under whose care or supervision the frozen food is stored. However, the
				internal product temperature of all frozen food shall be maintained at 0EF or
				below except when the product is subjected to the above-mentioned conditions;
				at such times the internal product temperature shall not exceed 10E F and such
				product shall be returned to 0E F as quickly as possible.
D. Floors shall be constructed of material
				that can be easily kept clean, sanitary and in good repair.
E. Walls and ceiling shall be reasonably
				smooth, and be kept clean and in good repair.
F. During defrosting of overhead coils in
				cold storage rooms, stored food shall be effectively protected from
				contamination by condensation, drip or leakage.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-5 - Protection of Stored Foods

Current through 2024-29, July 17, 2024
A. The operator
				shall take all reasonable measures to protect the area where food is kept or
				stored in a food storage warehouse against the entrance into the establishment,
				and the breeding or presence on the premises, of rodents, birds, flies,
				roaches, weevils, and other vermin.
B. No dogs, cats, fowl, birds, or any other
				type animal shall be permitted in a food warehouse establishment.
C. When in use, rodenticides shall be placed
				in covered bait boxes where necessary as to prevent spillage or possible
				contamination of stored food and danger to employees. The bait boxes shall be
				properly labeled with a warning notice. All rodenticide baits shall be applied
				in such manner as to prevent contamination of stored food products.
D. All pesticides and rodenticides used for
				control of vermin shall be registered pursuant to the Maine Pesticide Control
				Act of 1975, 7 MRSA §601 to §624, and applied in such manner as to
				protect stored foods from contamination and be applied in accordance with
				labeled instruction.
E. Cleaning
				materials, pesticides, rodenticides or any other such hazardous substances used
				in the operation of a warehouse shall be stored in properly labeled containers
				in a closed closet or cabinet in a separate area from food products.
F. When a licensed pest control service is
				employed, it shall file at the warehouse a diagram of the bait station
				locations and the rodenticide in use. The operator may designate an employee to
				be responsible for the pest control program being used.
G. No overhead waste drain pipes or other
				overhead piping shall be used which presents a risk of contamination to foods
				stored below due to excess condensation. Protective shields may be used to
				eliminate this risk.
H. Storage
				methods shall be used which will minimize deterioration and prevent
				contamination of stored food products. Shelves, cabinets, dunnage and pallets
				shall be used where necessary to protect stored food products from
				contamination or deterioration.
I.
				Skids or pallets shall provide a minimum of 6" clearance above the floor to
				facilitate cleaning and for movement of air in refrigerated storage
				areas.
J. Merchandise stored on
				skids or pallets shall be at least 18" away from any wall.
K. Construction of shelving, cabinets and
				storage methods used shall be such as to permit ready access for cleaning and
				sanitary inspection.
L. Bagged
				animal feeds shall be stored so as not to be intermingled with the storage of
				human food products. Storage on separate pallets is acceptable.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-6 - Morgue

Current through 2024-29, July 17, 2024
A. The operator of a food storage warehouse
				shall provide an area for the accumulation and holding of all damaged foods or
				foods which are or may be unwholesome.
B. The operator shall maintain a program of
				timely and proper disposal of unwholesome food to prevent development of
				unsanitary conditions or vermin breeding places and rodent harborage.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-7 - Toilet and Handwashing Facilities

Current through 2024-29, July 17, 2024
A. The
				warehouse shall be provided with conveniently located toilets and shall be kept
				clean and in good repair. The toilet room shall be completely enclosed, well
				lighted and equipped with a tight, self-closing door. Any window opening shall
				be screened to prevent entrance of insects.
B. Handwashing facilities shall be adequate
				and conveniently located in relation to toilet areas. Soap or detergent, and
				paper towels or other one-use drying devices shall be provided at all times.
				Handwashing facilities shall be kept clean and in good repair.
C. A sign directing employees to wash their
				hands before returning to work shall be posted in all toilet rooms.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-8 - Waste Disposal

Current through 2024-29, July 17, 2024
A. All liquid waste
				resulting from cleaning floors, equipment, flushing toilets, handwashing
				facilities, refrigeration equipment and air conditioners shall be disposed of
				in a sanitary manner.
B. Containers
				shall be provided for trash or rubbish.
C. The warehouse shall be free of unnecessary
				litter and rubbish, such as paper, empty containers, or other material that
				might serve as a place for harborage of rodents or other vermin.
D. All garbage and waste shall be stored in
				covered containers. Reusable containers shall be nonabsorbent, easily washable
				receptacles which are covered with close-fitting lids pending removal.
				Disposable containers and liners may be used. Removal of garbage and waste
				shall be frequent and the holding area shall be kept clean.
E. All garbage and rubbish shall be disposed
				of at regular intervals of sufficient frequency and in such manner as to
				prevent the creation of unsanitary conditions.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-9 - Exterior Construction

Current through 2024-29, July 17, 2024
A. The exterior of
				a food storage warehouse shall be so designed, fabricated and finished to
				minimize the entrance of insects, birds and rodents.
B. All necessary ventilation louvers or
				openings into food storage warehouse shall be effectively screened against
				insects, birds and rodents.
C. All
				service connections through the exterior wall of the establishment, including
				water, gas, electrical and refrigerator connections shall be grommeted or
				sealed to prevent the entrance of insects, birds and rodents.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-10 - Surroundings

Current through 2024-29, July 17, 2024
The outer premises of the food storage warehouse shall be
				  reasonably clean and well drained, free from any material or condition that
				  creates rodent, bird and/or insect harborages and free from other nuisances and
				  sources of contamination.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-11 - Transportation

Current through 2024-29, July 17, 2024
All cars, trucks or other vehicles used in the transportation
				  of processed food products shall be kept in a clean condition at all times.
				  Refuse, dirt and waste products subject to decomposition shall be removed
				  daily. Food products shall be handled in such a manner so as to protect all
				  food from deterioration while in transit. Foods while in transit shall be
				  protected in such manner as to preclude being contaminated by hazardous
				  substances.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 344 - FOOD STORAGE WAREHOUSES › Section 001-344-12 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and Fee
.
				Application for approval for Food Storage Warehouses shall be filed annually
				with the Department of Agriculture, Food And Rural Resources. Applications
				shall be accompanied by the appropriate fee as enumerated in
Chapter 330,
				License Fees to Manufacture and Sell Food & Beverages.
In order to
				allow for the staggering of license expiration dates, initial licenses may be
				issued for a period exceeding twelve months. In such cases, the initial license
				fee shall be increased in proportion to the length of the license
				period.
B.
Inspection and
				Issuance
. Before a license is issued or renewed the Department shall
				inspect the premises of the applicant.
The commissioner shall, within 30 days following receipt of
				  application, issue a license to operate any food establishment which is found
				  to comply with this chapter and any rules and regulations adopted by the
				  commissioner. When any such applicant, upon inspection by the commissioner, is
				  found not to meet the requirements of this chapter or regulations adopted
				  hereunder, the commissioner is authorized to issue either a temporary license
				  for a specified period not to exceed 90 days, during which time corrections
				  specified by the commissioner shall be made by the applicant for compliance or
				  a conditional license setting forth conditions which shall be met by the
				  applicant to the satisfaction of the commissioner.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-1 - Definitions

Current through 2024-29, July 17, 2024
For purposes of this chapter and unless the context otherwise
				  indicates, the following words shall have the following meanings.
A. "Corrosion resistant material" means those
				materials that maintain their original surface characteristics under prolonged
				influence of the food to be contacted, the normal use of cleaning compounds and
				bactericidal solutions, and other conditions of the environment.
B. "Department" means the Maine Department of
				Agriculture, Food And Rural Resources.
C. "Food contact surfaces" means those
				surfaces of equipment and utensils with which food comes in contact, and those
				surfaces from which food may drain, drip, or splash back onto surfaces normally
				in contact with food.
D. "Food"
				means articles used for food or drink for man, chewing gum and articles used
				for components of any such article.
E. "Home food manufacturing" means an
				establishment in the home in which food is processed or otherwise prepared and
				packaged for human consumption and offered for sale directly to the consumer or
				through other distribution methods.
F. "Kitchen" means a room, place or equipment
				for the preparation and cooking of food.
G. "Potentially hazardous foods" means any
				perishable food or food product which consists in whole or in part of milk or
				any other ingredient capable of supporting rapid and progressive growth of
				infectious and toxigenic microorganisms including, but not limited to, cream
				fillings. in pies, cakes or pastries; custard products; meringue topped bakery
				products; or butter cream type fillings in bakery
				products.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-2 - Premises

Current through 2024-29, July 17, 2024
A. The grounds of the outer premises of the
				home shall be reasonably clean and well drained, free from any materials or
				conditions that create rodent, bird and/or insect harborages and free from
				other nuisances and sources of contamination.
B. Sewage and waste water shall be disposed
				of in a sanitary manner.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-3 - Kitchen Construction and Design

Current through 2024-29, July 17, 2024
A. Food
				preparation shall be done only in an area which will assure the production of a
				wholesome, uncontaminated product.
B. All doors and windows in the preparation
				area shall be provided with screens.
C. Floors shall be smooth and kept in a clean
				and sanitary condition at all times.
D. Walls and ceilings shall be constructed so
				as to be readily cleanable. They shall be kept clean and in good
				repair.
E. All food contact
				surfaces shall be of a nonabsorbent, corrosion resistant material such as
				stainless steel, formica, or other chip resistant, nonpitted,
				surface.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-4 - Equipment and Utensils

Current through 2024-29, July 17, 2024
A. Equipment and
				utensils shall be adequate for their intended use.
B. Equipment shall be designed to prevent
				food contamination.
C. Equipment
				and utensils shall be kept in a clean, sanitary condition at all
				times.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-5 - Sanitary Facilities and Controls

Current through 2024-29, July 17, 2024
A. There shall
				be an adequate supply of hot and cold water under pressure. A two bay sink made
				of corrosion resistant material shall be used. These facilities shall be
				provided in or adjacent to the food preparation area.
B. Private water supplies shall be tested
				yearly.
C. The food contact
				surfaces of all equipment and utensils shall be sanitized as necessary to
				prevent contamination. Sanitization shall be accomplished by one of the
				following methods;
(1) immersion for at least
				one-half (2) minute in clean, hot water at a temperature of at least 170E F;
				or
(2) immersion for at least one
				minute in a clean solution containing at least 50 parts per million of
				available chlorine as a hypochlorite and at a temperature of at least 75E F;
				or
(3) immersion for at least one
				minute in a clean solution containing at least 12.5 parts per million of
				available iodine and having a Ph not higher than 5.0 and at a temperature of at
				least 75EF. Utensils and product contact surfaces of equipment which cannot be
				immersed shall be sanitized by rinsing with one of the three solutions
				described in this paragraph.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-6 - Food Protection

Current through 2024-29, July 17, 2024
A. Potentially
				hazardous foods shall be refrigerated at a temperature of 45EF or below. Frozen
				foods to be kept at a temperature of 0E F or below.
B. All food products shall be wrapped, or if
				unwrapped, covered by an enclosed display case or jar with cover.
C. Only new glass containers, or home canning
				glass containers designed and intended for reuse, shall be used for the
				packaging of foods that are offered for sale. Reusable containers shall be
				sanitized prior to reuse. Seals shall not be reused.
D. Home canned foods that require pressure
				cooking for sealing shall not be sold.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-7 - Labeling

Current through 2024-29, July 17, 2024
When products are sold to stores, sold wholesale for further
				  distribution, or retailed by any manner of public marketing, each individual
				  item shall bear a label showing;
A.
				The common or usual name of the product.
B. Ingredients in order of
				predominance.
C. Net weight or
				numerical count.
D. The name and
				address of the producer, manufacturer or distributor and zip code.
When sold directly to a consumer from the home, the product
				  does not require a label.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 345 - HOME FOOD MANUFACTURING › Section 001-345-8 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and Fee
.
				Application for approval for Home Food Manufacturing shall be filed annually
				with the Department of Agriculture, Food And Rural Resources. Applications
				shall be accompanied by the appropriate fee as enumerated in
Chapter 330,
				License Fees to Manufacture and Sell Food & Beverages.
In order to
				allow for the staggering of license expiration dates, initial licenses may be
				issued for a period exceeding twelve months. In such cases, the initial license
				fee shall be increased in proportion to the length of the license
				period.
B.
Inspection and
				Issuance
. Before a license is issued or renewed the Department shall
				inspect the premises of the applicant.
The commissioner shall within 30 days following receipt of
				  application, issue a license to operate any food establishment which is found
				  to comply with this chapter and any rules and regulations adopted by the
				  commissioner. When any such applicant, upon inspection by the commissioner, is
				  found not to meet the requirements of this chapter or regulations adopted
				  hereunder, the commissioner is authorized to issue either a temporary license
				  for a specified period not to exceed 90 days, during which time corrections
				  specified by the commissioner shall be made by the applicant for compliance or
				  a conditional license setting forth conditions which shall be met by the
				  applicant to the satisfaction of the commissioner.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-2 - Authority

Current through 2024-29, July 17, 2024
These Rules are promulgated in accordance with the
					 authority vested in the Department or Agriculture, Food and Rural Resources
					 pursuant to 22 MRSA, ch. 562-A. (hereinafter referred to as the
					 "Department")
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-3 - Maine Meat and Poultry Inspection Rule

Current through 2024-29, July 17, 2024
These provisions shall be known as the Maine Meat and
					 Poultry Inspection Rule, (hereinafter referred to as the
					 "Rule").
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-4 - Statement of Purpose

Current through 2024-29, July 17, 2024
The purpose of these Rules are to safeguard public health
					 and assure consumers safe food that is unadulterated and honestly
					 presented.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-5 - Public Health Protection

Current through 2024-29, July 17, 2024
A. The Department
				  of Agriculture shall apply these Rules to promote its underlying purpose of
				  safeguarding the public health and assuring that food is safe, unadulterated,
				  and honestly presented when offered to the consumer.
B. In enforcing the provisions of these
				  Rules, the Department shall assess existing facilities or equipment that were
				  in use before the effective date of these Rules based on the following
				  considerations:
1. Whether the facility is in
				  good repair and capable of being maintained in a sanitary condition;
2. Whether food contact surfaces comply with
				  Section 6, Subsection 2;
3. Whether
				  the capabilities or cooling, heating, and holding equipment are sufficient;
				  and
4. The existence of a written
				  agreement with the license holder that the facilities or equipment will be
				  replaced as specified under Section 2, Subsection 11(A), (7), or upgraded or
				  replaced as specified under Section 2, Subsection 11(A), (7), (a).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-6 - Variances and Waivers

Current through 2024-29, July 17, 2024
The Department may grant a variance from or waive the
					 requirements of these Rules if, in the opinion of the Department, a health
					 hazard or nuisance will not result from the variance or waiver. If a variance
					 or waiver is granted, the Department shall retain the information specified
					 under Section 1, Subsection 7, (Documentation of Proposed Variance or Waiver
					 and Justification) in its records for the establishment or processing
					 plant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-7 - Documentation of Proposed Variance or Waiver and Justification

Current through 2024-29, July 17, 2024
A. Before a variance from, or a waiver of, a
				  requirement of these Rules is approved, the person requesting the variance or
				  waiver must, at a minimum, provide the following information to the Department,
				  which information must be retained in the Department's file on the
				  establishment or processing plant:
1. A
				  statement of the proposed variance or waiver of the Rule requirement citing
				  relevant Rule part numbers;
2. An
				  analysis of how the potential public health hazards and nuisances addressed by
				  the relevant Rule parts for which a variance of waiver is sought will be
				  alternately addressed by the proposal; and
3. A HACCP plan, if required, as specified
				  under Section 10, Subsection 1(A), that includes the information specified
				  under Section 10, Subsection 2, as it is relevant to the variance or waiver
				  requested.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-8 - Variance and Waiver Requirements

Current through 2024-29, July 17, 2024
A. If the
				  Department grants a variance or waiver, as specified in Section 1, Subsection
				  7, or a HACCP plan is otherwise required as specified under Section 10,
				  Subsection 1, the license holder shall:
1.
				  Comply with the HACCP plan and procedures that are submitted as specified under
				  Section 10, Subsection 2, and approved as a basis for the variance or waiver;
				  and
2. Maintain and provide to the
				  Department, upon request, records specified under Section 10, Subsection 2(A),
				  (4), and (5) that demonstrate that the following are routinely employed:
a. Procedures for monitoring critical control
				  points;
b. Monitoring of the
				  critical control points;
c.
				  Verification of the effectiveness of an operation or process; and
d. Necessary corrective actions if there is a
				  failure at a critical control point.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-9 - Person in Charge Requirements

Current through 2024-29, July 17, 2024
The license holder shall be the person in charge, or shall
					 designate in writing a person in charge and shall ensure that a person in
					 charge is present at the establishment or processing plant during all hours of
					 operation.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-10 - Health Status of Food Employees and Applicants

Current through 2024-29, July 17, 2024
The license holder shall require food employee applicants
					 to whom a conditional offer of employment is made and food employees to report
					 to the person in charge information about their health and activities as they
					 relate to diseases that are transmissible through food. A food employee or
					 applicant shall report the information in a manner that allows the person in
					 charge to prevent the likelihood of food borne disease
					 transmission.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-1 - DEFINITIONS, PURPOSE, VARIANCES, AND HEALTH STATUS › Subsection 001-346-1-11 - Adoption of Federal Regulations

Current through 2024-29, July 17, 2024
A. These Rules
				  are to incorporate by reference, those provisions of the Code of Federal
				  Regulations that are applicable to meat and poultry inspection, as such
				  regulations may be amended and that are necessary to remain in compliance with
				  the federal requirements for the State's meat and poultry products inspection
				  and licensing program, insofar as they are not inconsistent with the laws of
				  the State of Maine.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-1 - Prerequisite for Operation

Current through 2024-29, July 17, 2024
A. A person may not
				  operate an establishment or processing plant engaged in commerce in the
				  business of buying, selling, preparing, processing, packing, storing,
				  transporting, or otherwise handling meat, meat food products or poultry
				  products unless that person holds a valid license issued by the Department of
				  Agriculture. The license is not transferable and shall be permanently
				  displayed.
1. When a person engages in
				  activities requiring a license under these Rules at two or more locations, and
				  those locations are not on the same premises in this state, a separate license
				  is required for each location.
2. A
				  person engaging in two or more operations on the same premise in this state,
				  which involve activities requiring a license under these Rules, may operate
				  under one license.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-2 - Submission and Contents of the License Application

Current through 2024-29, July 17, 2024
A. A written application for a new license
				  shall be made on a form approved by the Commissioner and provided by the
				  Commissioner and shall be signed by the applicant.
1. The application shall include:
a. The name, mailing address, telephone
				  number, and signature of the person applying for the license; the name, mailing
				  address, and telephone number of the registered agent; the name, mailing
				  address, and location of the establishment or processing plant; and statement
				  specifying whether the establishment or processing plant:
I. Is mobile, stationary, temporary, or
				  permanent;
II. Prepares potentially
				  hazardous food in advance using a food preparation method that involves two or
				  more steps which may include combining potentially hazardous ingredients;
				  cooking; cooling; reheating; hot or cold holding; freezing; or
				  thawing;
III. Prepares food for
				  delivery to and consumption at a location off the premises of the establishment
				  where it is prepared;
IV. Prepares
				  food for service to a highly susceptible population.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-3 - Qualifications and Responsibilities of Applicants

Current through 2024-29, July 17, 2024
A. To qualify for a license, the applicant
				  must:
1. Be an owner or other person legally
				  in charge of the establishment or processing plant;
2. Comply with the requirements of these
				  Rules;
3. As specified under
				  Section 2, Subsection 20, agree to allow access to the establishment or
				  processing plant and to provide required information; and
4. Pay the applicable license fees at the
				  time the application is submitted.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-4 - Issuance of License

Current through 2024-29, July 17, 2024
A. For
				  establishments or processing plants that are required to submit plans as
				  specified under Section 2, Subsection 5, the Department shall issue a license
				  to the applicant after:
1. A properly
				  completed application is completed;
2. The required fee is submitted;
3. The required plans, specifications, and
				  information are reviewed and approved; and
4. A pre-operational inspection shows that
				  the establishment or processing plant is built or remodeled in accordance with
				  the approved plans and specifications and that the establishment is in
				  compliance with these Rules.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-5 - Requirement for Plans and Specifications

Current through 2024-29, July 17, 2024
A. A
				  license applicant or license holder shall submit to the Department properly
				  prepared plans and specifications for review and approval before:
1. The construction of an establishment or
				  processing plant;
2. The conversion
				  of an existing structure for use as an establishment or processing plant;
				  or
3. The remodeling of an
				  establishment or processing plant, or a change of type of the establishment or
				  processing plant as specified under Section2, Subsection 6, if the Department
				  determines that plans and specifications are necessary to ensure compliance
				  with these Rules.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-6 - Contents of the Plans and Specifications

Current through 2024-29, July 17, 2024
A. The plans and specifications for an
				  establishment or processing plant, including an establishment or processing
				  plant specified under Section 10, Subsection 1, shall include, as required by
				  the Department based on the type of operation, type of food preparation, and
				  foods prepared, the following information to demonstrate conformance with Rule
				  provisions:
1. Intended menu;
2. Anticipated volume of food to be stored,
				  prepared, and sold or served;
3.
				  Proposed layout, mechanical schematics, construction materials, and finish
				  schedules;
4. Proposed equipment
				  types, manufacturers, model numbers, locations, dimensions, performance
				  capacities, and installations specifications;
5. Evidence that standard procedures that
				  ensure compliance with the requirements of these Rules are developed or are
				  being developed; and
6. Other
				  information that may be required by the Department for the proper review of the
				  proposed construction, conversion or modification, and procedures for operating
				  as establishment or processing plant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-7 - Approval of Plans and Specifications

Current through 2024-29, July 17, 2024
A. The
				  Department shall review all plans and specifications to determine if they are
				  in compliance with these Rules. After reviewing the plans and specifications,
				  the Department shall complete a plan review sheet.
B. If the plans and specifications are
				  approved the Department shall submit a copy of the plan review sheet denoting
				  such approval to the license applicant or license holder.
C. If the plans and specifications are
				  disapproved, a copy of the plan review sheet stating the reason for disapproval
				  shall be sent to the license applicant or license holder.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION › Subsection 001-346-2-8 - Pre-Operational Inspections

Current through 2024-29, July 17, 2024
A. The Department
				  may conduct one or more pre-operational inspections to verify that the
				  establishment or processing plant is constructed and equipped in accordance
				  with the approved plans and approved modifications of those plans and is in
				  compliance with law and these Rules.
B. The Department may conduct a pre-opening
				  inspection prior to issuance of a license.