reglab/statecodes huggingface dataset:
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-3 - Floor and Wall Junctures, Coved, and Enclosed or Sealed

Current through 2024-29, July 17, 2024
A. In establishments in which cleaning
				  methods other than water flushing are used for cleaning floors, the floor and
				  wall junctures must be coved and closed to no larger than one thirty-second
				  inch.
B. The floors in
				  establishments in which water flush cleaning methods are used must be provided
				  with drains and be graded to drain, and the floor and wall junctures must be
				  covered and sealed.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-4 - Floors, Walls, and Ceilings; Utility Lines

Current through 2024-29, July 17, 2024
A. Utility service lines and pipes may not be
				  unnecessarily exposed.
B. Exposed
				  utility service lines and pipes must be installed to not obstruct or prevent
				  cleaning of the floor, walls, or ceilings.
C. Exposed horizontal utility service lines
				  and pipes may not be installed on the floor.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-5 - Wall and Ceiling Coverings and Coatings

Current through 2024-29, July 17, 2024
A. Wall and ceiling covering materials must
				  be attached so that they are easily cleanable.
B. Except in areas used only for dry storage;
				  concrete, porous blocks, or bricks used for indoor wall construction must be
				  finished and sealed to provide a smooth, nonabsorbent, easily cleanable
				  surface.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-6 - Walls and Ceilings, Studs, Joists, and Rafters

Current through 2024-29, July 17, 2024
Studs, joists, and rafters may not be exposed in areas
					 subject to moisture.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-7 - Walls and Ceilings, Attachments

Current through 2024-29, July 17, 2024
A. Except
				  as specified under Section 9, Subsection 7(B), attachments to walls and
				  ceilings such as light fixtures, mechanical room ventilation system components,
				  vent covers, wall mounted fans, decorative items, and other attachments must be
				  easily cleanable.
B. In a consumer
				  area, wall and ceiling surfaces and decorative items and attachments that are
				  provided for ambiance need not meet this requirement if they are kept
				  clean.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-8 - Cleaning, Frequency and Restrictions

Current through 2024-29, July 17, 2024
A. The
				  physical facilities must be cleaned as often as necessary to keep them
				  clean.
B. Cleaning must be done
				  during periods when the least amount of food is exposed, such as after closing.
				  This requirement does not apply to cleaning that is necessary due to a spill or
				  other accident.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-9 - Ware-washing Sinks, Use Limitations

Current through 2024-29, July 17, 2024
A. A
				  ware-washing sink may not be used for hand-washing or dumping mop
				  water.
B. If a ware-washing sink is
				  used to wash wiping cloths, wash produce, or thaw food, the sink must be
				  cleaned before and after each time it is used to wash wiping cloths or wash
				  produce or thaw food. Sinks used to wash or thaw food shall be sanitized before
				  and after using the sink to wash produce or thaw food.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-10 - Cleaning Maintenance Tools, Preventing Contamination

Current through 2024-29, July 17, 2024
Food preparation sinks, hand-washing lavatories, and
					 ware-washing equipment may not be used for the cleaning of maintenance tools,
					 the preparation of holding of maintenance materials, or the disposal of mop
					 water and similar liquid waste.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-11 - Service Sink

Current through 2024-29, July 17, 2024
At least one service sink must be provided and conveniently
					 located for the cleaning of mops or similar wet floor cleaning tools and for
					 the disposal of mop water and similar liquid waste.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-12 - Light Intensity

Current through 2024-29, July 17, 2024
A. The light
				  intensity must be:
1. At least 10 foot candles
				  at a distance of 30 inches above the floor, in walk-in refrigeration units and
				  dry food storage areas and in other areas and rooms during periods of
				  cleaning;
2. At least 20 foot
				  candles:
a. At a surface where food is
				  provided for consumer produce self-service such as buffets and salad bars or
				  where fresh or packaged foods are sold or offered for consumption;
b. Inside equipment such as reach-in and
				  under-counter refrigerators;
3. At a minimum of 30 foot candles at a
				  surface where a food employee is working with food or working with utensils or
				  equipment such as knives, slicers, grinders, or saws where employee safety is a
				  factor; and
4. A minimum of 50-foot
				  candles of shadow free lighting at the inspection surfaces of the head,
				  viscera, and carcass.
5. A minimum
				  of 200-foot candles of shadow free lighting at the inspection surface for
				  Poultry.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-13 - Light Bulbs, Protective-Shielding

Current through 2024-29, July 17, 2024
A. Except
				  as specified under Section 9, Subsection 13(B), light bulbs must be shielded,
				  coated, or otherwise shatter resistant in areas where there is exposed food;
				  clean equipment, and utensils.
B.
				  Shielded, coated, or otherwise shatter resistant bulbs need not be used in
				  areas used only for storing food in unopened packages, if:
1. The integrity of the packages cannot be
				  affected by broken glass falling onto them; and
2. The packages are capable of being cleaned
				  of debris from broken bulbs before the packages are opened.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-14 - Mechanical Ventilation

Current through 2024-29, July 17, 2024
If necessary to keep rooms free of excessive heat, steam,
					 condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation
					 of sufficient capacity must be provided.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-15 - Ventilation Hood Systems, Adequacy

Current through 2024-29, July 17, 2024
Ventilation hood systems and devices must be sufficient in
					 number and capacity to prevent grease and condensation from collecting on walls
					 and ceilings.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-16 - Cleaning Ventilation Systems, Discharge Prohibition

Current through 2024-29, July 17, 2024
Intake and exhaust air ducts must be cleaned and filters
					 changed so they are not a source of contamination by dust, dirt, and other
					 materials.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-17 - Employee Accommodations

Current through 2024-29, July 17, 2024
A. Areas designated
				  for employees to eat, drink, and use tobacco must be located so that food,
				  equipment, and linens are protected from contamination.
B. Lockers or other suitable facilities must
				  be located in a designated room or area where contamination of food, equipment,
				  utensils and linens cannot occur.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-18 - Dressing Rooms and Lockers

Current through 2024-29, July 17, 2024
A. Dressing rooms
				  must be used by employees if the employees regularly change their clothes in
				  the establishment or processing plant.
B. Lockers or other suitable facilities must
				  be used for the orderly storage of employee clothing and other
				  possessions.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-19 - Presence and Use of Toxic Materials

Current through 2024-29, July 17, 2024
Only those poisonous or toxic materials that are required
					 for the operation and maintenance of an establishment or processing plant, such
					 as for the cleaning and sanitizing or equipment and utensils and the control of
					 insects and rodents may be allowed in an 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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-20 - Working Containers and Chemicals

Current through 2024-29, July 17, 2024
Working containers used for storing poisonous or toxic
					 materials such as cleaners and sanitizers taken from bulk supplies must be
					 clearly and individually identified with the common name of the
					 material.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-21 - Chemical Storage

Current through 2024-29, July 17, 2024
A. Poisonous or
				  toxic materials must be stored so they cannot contaminate food, equipment,
				  utensils, and linens by:
1. Separating the
				  poisonous or toxic materials by spacing or partitioning; and
2. Locating the poisonous or toxic materials
				  in an area that is not above food, equipment, utensils, or linens. This
				  paragraph does not apply to equipment and utensil cleaners and sanitizers that
				  are stored in ware-washing areas for availability and convenience if the
				  materials are stored to prevent contamination of food, equipment, utensils, and
				  linens.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-22 - Storage and Display

Current through 2024-29, July 17, 2024
A. Poisonous or
				  toxic materials must be stored and displayed for retail sale so they cannot
				  contaminate food, equipment, utensils, and linens by:
1. Separating the poisonous or toxic
				  materials by spacing or partitioning;
2. Locating the poisonous or toxic materials
				  in an area that is not above food, equipment, utensils, and linens.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-23 - Sanitizers, Criteria

Current through 2024-29, July 17, 2024
Chemical sanitizers and other chemical antimicrobials
					 applied to food contact surfaces must meet the requirements specified in
					 21 CFR
					 178.1010, Sanitizing
					 Solutions.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-24 - Lubricants

Current through 2024-29, July 17, 2024
Lubricants must meet the requirements specified in
					 21 CFR
					 178.3570. if they are lubricants that may
					 have incidental food contact, if they are used on food contact surfaces, on
					 bearings and gears located on or within food contact surfaces, or on bearings
					 or gears that are located so that lubricants may leak, drip, or be forced into
					 food or onto food-contact surfaces.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-25 - Conditions of Use

Current through 2024-29, July 17, 2024
A. Poisonous or
				  toxic materials must be:
1. Used according
				  to:
a. Law and these Rules;
b. Manufacturer's use directions included in
				  labeling, and, for a pesticide, manufacturer's label instructions that state,
				  that use is allowed in an establishment;
c. The conditions of certification, if
				  certification is required, for use of the pest control materials; and
d. Additional conditions that may be
				  established by the Department; and
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-26 - Poisonous or Toxic Material Containers

Current through 2024-29, July 17, 2024
A container previously used to store poisonous or toxic
					 materials may not be used to store, transport, or dispense
					 food.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-27 - First Aid Supplies

Current through 2024-29, July 17, 2024
First aid supplies that are in an establishment or
					 processing plant for the employees' use must be stored in a kit or a container
					 that is located to prevent the contamination of food, equipment, utensils, and
					 linens.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-28 - Facilities in Good Repair

Current through 2024-29, July 17, 2024
The physical facilities must be maintained in good
					 repair.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-29 - Maintaining Premises, Unnecessary Items and Litter

Current through 2024-29, July 17, 2024
A. The premises must be free of:
1. Items that are unnecessary to the
				  operation or maintenance of the establishment such as equipment that is
				  nonfunctional or no longer used; and
2. Litter.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-30 - Linen Specifications

Current through 2024-29, July 17, 2024
A. Linens that do
				  not come in direct contact with food must be laundered between operations if
				  they become wet, sticky, or visibly soiled.
B. Cloth gloves that are used must be
				  laundered before being used with a different type or raw animal food such as
				  beef, lamb, pork, and fish.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-31 - Storage of Soiled Linen

Current through 2024-29, July 17, 2024
Soiled linens must be kept in clean, nonabsorbent
					 receptacles or clean, washable laundry bags and stored and transported to
					 prevent contamination of food, clean equipment, and clean
					 utensils.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-32 - Drying Mops

Current through 2024-29, July 17, 2024
After use mops must be placed in a position that allows
					 them to air dry without soiling walls, equipment, or
					 supplies.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-33 - Storing Maintenance Tools

Current through 2024-29, July 17, 2024
A. Maintenance
				  tools such as brooms, mops, vacuum cleaners and similar items must be:
1. Stored so they do not contaminate food,
				  utensils, equipment, and linens; and
2. Stored in an orderly manner that
				  facilitates cleaning the area used for storing the maintenance tools.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-34 - Prohibiting Animals

Current through 2024-29, July 17, 2024
A. Except as
				  specified in Section 9, Subsection 34(B), live animals may not be allowed on
				  the premises of an establishment or processing plant.
B. Live animals may be allowed in the
				  following situations if the contamination of food, clean equipment, utensils,
				  and linens cannot result:
1. Patrol dogs
				  accompanying police or security officers in offices and dining, sales, and
				  storage areas, and sentry dogs running loose in outside fenced areas;
2. In areas that are not used for food
				  preparation and that are usually open for customers, such as dining and sales
				  areas, service animals that are controlled by the disabled employee or person
				  if a health or safety hazard will not result from the presence or activities of
				  the service animal.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-35 - Outdoor Surface Characteristics

Current through 2024-29, July 17, 2024
A. The outdoor
				  walking and driving areas must be surfaced with concrete, asphalt, or gravel or
				  other materials that have been effectively treated to minimize dust, facilitate
				  maintenance, and prevent muddy conditions.
B. Exterior surfaces of buildings or
				  processing plants must be of weather resistant materials.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-36 - Outdoor Walking and Driving Surfaces, Graded to Drain

Current through 2024-29, July 17, 2024
Exterior walking and driving surfaces must be graded to
					 drain.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-37 - Outdoor Refuse Areas, Curbed and Graded to Drain

Current through 2024-29, July 17, 2024
Outdoor refuse areas must be curbed and graded to drain to
					 collect and dispose of liquid waste that results from the refuse and from
					 cleaning the area and waste receptacles.
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 001-346-9 - CONSTRUCTION AND MAINTENANCE OF PHYSICAL FACILITIES › Subsection 001-346-9-38 - Facilities, Sanitation at Official Establishments Requiring Inspection

Current through 2024-29, July 17, 2024
Official establishments must be adequate for conducting
					 inspection and meet the requirements as specified in 9 CFR 307, Facilities for
					 Inspection; 416 Sanitation; and 9 CFR 381, Poultry Products Inspection
					 Regulations, Subpart G, Facilities for Inspection; Overtime and Holiday
					 Service; Billing Establishments, Sanitation, and Subpart I, Operation
					 Procedures.
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 001-346-10 - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS › Subsection 001-346-10-1 - When a HACCP Plan is Required

Current through 2024-29, July 17, 2024
A. Before
				  engaging in an activity that requires a HACCP plan, a license applicant or
				  license holder must submit to the Department for approval a properly prepared
				  HACCP plan as specified under Section 10, Subsection 2, and the relevant
				  provisions of these Rules if:
1. Submission
				  of a HACCP is required according to law;
2. A variance is required as specified under
				  Section 3, Subsection 25; or
3. The
				  Department determines that a food preparation or processing method requires a
				  variance based on a plan submittal specified under Section 2, Subsection 6, an
				  inspection finding, or a variance request.
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 001-346-10 - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS › Subsection 001-346-10-2 - Contents of a HACCP Plan

Current through 2024-29, July 17, 2024
A. For an
				  establishment or processing plant that is required under Section 10, Subsection
				  1, to have a HACCP plan, the plan and specifications must indicate:
1. A categorization of the types of
				  potentially hazardous foods that are specified in the menu such as meat roasts,
				  or other foods that are specified by the Department;
2. A flow diagram by specific food or
				  category type identifying critical control points and providing information on
				  the following:
a. Ingredients, materials, and
				  equipment used in the preparation of that food; and
b. Formulations, or recipes that delineate
				  methods and procedural control measures that address the food safety concerns
				  involved;
3. Food
				  employee and supervisory training plan that addresses the food safety issues of
				  concern;
4. A statement of standard
				  operating procedures for the plan under consideration including clearly
				  identifying:
a. Each critical control
				  point;
b. The critical limits for
				  critical control point;
c. The
				  method and frequency for monitoring and controlling each critical control point
				  by the food employee designated by the person in charge;
d. The method and frequency for the person in
				  charge to routinely verify that the food employee is following standard
				  operating procedures and monitoring critical control points;
e. Action to be taken by the person in charge
				  if the critical limits for each critical control point are not met;
f. Records to be maintained by the person in
				  charge to demonstrate that the HACCP plan is properly operated and managed;
				  and
5. Additional
				  scientific data or other information, as required by the Department, supporting
				  the determination that food safety is not compromised by the
				  proposal.
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 001-346-10 - HAZARD ANALYSIS AND CRITICAL CONTROL POINTS › Subsection 001-346-10-3 - HACCP Plans Required in Official Meat and Poultry Establishments

Current through 2024-29, July 17, 2024
A. Every official establishment must have a
				  written HACCP plan as specified in 9 CFR 417, Hazard Analysis and Critical
				  Control Point (HACCP) Systems.
B.
				  In emergency situations, equipment and/or water not approved under the auspices
				  of these Rules must be approved by the Department.
1. The equipment selected for emergency use
				  must not have been previously used for hauling substances that are potentially
				  unsafe for humans, such as sewage or chemicals;
2. All equipment must be thoroughly cleaned
				  and sanitized before use;
3. The
				  water must be sufficiently disinfected to ensure that it is safe for human
				  consumption; and
4. This exception
				  may only be granted after the personal observation and approval by 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 001-346-11 - FOOD SALVAGE › Subsection 001-346-11-1 - Handling of Non-Salvageable Merchandise

Current through 2024-29, July 17, 2024
A. Foods shall be deemed to be
				  non-salvageable merchandise if:
1. They are
				  contaminated or adulterated by pesticides or other chemicals;
2. They are potentially hazardous foods which
				  have been exposed to a temperature above 40 degrees F for a period exceeding 4
				  hours;
3. They are foods unfit for
				  salvage upon examination;
4. They
				  are foods packaged in paper or other porous materials which have been subject
				  to contamination; and
5. They are
				  foods so packaged that contaminating residues cannot be removed.
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 001-346-11 - FOOD SALVAGE › Subsection 001-346-11-2 - Records

Current through 2024-29, July 17, 2024
A. A written record or receipt of distressed,
				  salvageable and salvaged merchandise must be kept by the salvage processing
				  plant for inspection by the Department during business hours.
1. The records must include;
a. The name of the product;
b. The name and address of the manufacturer
				  or distributor;
c. The production
				  code;
d. Container sizes;
e. Source of the distress
				  merchandise;
f. The date
				  received;
g. The type of damage;
				  and
h. The salvage process
				  conducted.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-1 - Definitions

Current through 2024-29, July 17, 2024
For purposes of this chapter and unless the context otherwise
				  indicates, the following words shall have the following meanings.
A. "Adequate" means that which is needed to
				accomplish the intended purpose in keeping with good public health
				practice.
B. "Birch Syrup" means
				the liquid food derived by concentration and heat treatment of the sap of the
				Black Birch (Betula Lenta), White Birch (Betula Papyrifera), Mountain Paper
				Birch (Betula Cordifolia), Gray Birch (Betula Populifolia) and Yellow Birch
				(Betula Alleghaniensis) tree. Alternatively, the word "syrup" may be spelled
				"sirup".
C. "Maple Syrup" means the
				liquid food derived by concentration and heat treatment of the sap of the maple
				trees (Acer) or by solution in water of maple sugar (maple concentrate) made
				from such sap. The solids content of the finished maple syrup shall not be less
				than 66% (sixty six percent) by weight (brix) at 68° Fahrenheit.
				Alternatively, the word "syrup" may be spelled "sirup".
D. "Department" means the Maine Department of
				Agriculture, Conservation & Forestry.
E. "Food contact surfaces" means those
				surfaces of equipment and utensils with which maple syrup comes in contact.
F. "Plant" means the building or
				buildings or parts thereof, used for the manufacturing, processing, packaging,
				labeling or holding of birch and maple syrup within the State of
				Maine.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-2 - Premises

Current through 2024-29, July 17, 2024
A. The grounds of the outer premises of a
				birch and/or maple syrup plant shall be reasonably clean and free of
				unnecessary clutter or equipment that will create a rodent harborage.
B. Sewage and wastewater shall be disposed of
				in an approved septic system or other approved waste water disposal system
				consistent with Maine's
Subsurface Wastewater Disposal
				Rule
.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-3 - Plant Construction and Design

Current through 2024-29, July 17, 2024
A. The plant
				shall have a roof to protect evaporator from the elements and
				condensation.
B. The fire shall be
				vented so as to prevent smoke and ashes from contaminating the syrup.
C. The plant shall be equipped with
				sufficient light so that thermometers, hydrometers, refractometers and other
				equipment are easy to read.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-4 - 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 and shall be made of durable, non-porous and easily
				cleanable material. Evaporator pans, buckets, tanks and other food processing
				equipment shall not be made with solder consisting of lead in any
				quantity.
C. Light bulbs, fixtures,
				or other glass suspended over exposed food, food areas utilized in any step of
				preparation and in storage areas for food packaging containers, shall be of the
				shatter proof type, shielded or otherwise protected to prevent food
				contamination in case of breakage.
D. Equipment shall be kept in a clean,
				sanitary condition at all times and free from rust so as not to pose a risk of
				product contamination.
E. Only new
				containers shall be used for bottling finished product. Caps shall be of the
				tamper evident type.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-5 - Sanitary Facilities and Controls

Current through 2024-29, July 17, 2024
A. The water
				supply shall be ample for all operations and shall be obtained from a potable
				public or private supply. Private water supplies shall be tested yearly. Small
				operations that bottle syrup only, directly from the evaporator, and utilize
				hot water drawn from the evaporator for equipment sanitizing are exempt from
				water testing.
B. All utensils and
				food contact surfaces of equipment used in the plant shall be cleaned prior to
				use and following any interruption during which such utensils and contact
				surfaces may have become contaminated.
C. Hand washing facilities shall be located
				in or conveniently available near the processing area.
D. Toilet facilities shall be provided to
				comply with United States Department of Labor standards in
				29
				CFR, section 1910.141. Birch and maple syrup
				processors are exempted from the requirements of this section if the processing
				plant is operated by the owner and immediate family members only and utilizes
				no outside employees, provided a toilet is available for immediate family in a
				family household conveniently located near the processing facility.
E. Sale of birch and maple syrup and birch
				and maple products made from permanent structures located at agricultural fairs
				on fair grounds may, with prior approval from the Department, utilize temporary
				hand washing and temporary ware washing facilities to comply with sanitary
				requirements and practices to assure safe food products are sold. Equipment
				used at these facilities that require disassembly for cleaning and sanitizing
				shall be disassembled at the end of each day and cleaned and sanitized, using a
				previously-approved method, before the start of the next day's activities.
				These temporary activities shall be limited to a period of not more than two
				weeks.
F. Birch and maple syrup
				shall be bottled hot at a temperature not less than
				1850 F.
G. The pipeline tube shall be cleaned with an
				approved food grade sanitizer solution and rinsed prior to use and following
				any interruption during which the tube may have become contaminated.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-6 - Labeling

Current through 2024-29, July 17, 2024
A. Each container shall bear:
1. The common name of the product;
a. Any marking that indicates pure Maine
				birch and maple syrup must be used exclusively for pure birch and maple syrup
				produced in this State that has not been bleached or lightened in color by
				artificial means.
b. The words
				"Maine Birch" and "Maine Maple" may not be used alone or in combination with
				other words on a label or container to designate the flavor of the contents
				unless all of the birch and maple flavoring of the contents is a pure birch and
				maple produced in this State.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-7 - Personnel

Current through 2024-29, July 17, 2024
A. Any person who works in a birch and maple
				manufacturing establishment, by medical examination or supervisory observation,
				is shown to have, or appears to have, an illness, open lesion, including boils,
				sores, or infected wounds, or any other abnormal source of microbial
				contamination by which there is a reasonable possibility of food, food-contact
				surfaces, or food-packaging materials becoming contaminated, must be excluded
				from any operations which may be expected to result in such contamination until
				the condition is corrected, unless conditions such as open lesions, boils, and
				infected wounds are adequately covered (
e.g.,
by an
				impermeable cover). Personnel must be instructed to report such health
				conditions to their supervisors.
B.
				Personnel shall wear clean outer garments when working in the processing
				areas.
C. No tobacco shall be used
				in any form in the plant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-8 - Labeling of Further Processed Birch and Maple Products

Current through 2024-29, July 17, 2024
A. A person may not sell or offer for sale in
				any place or serve in any hotel, restaurant or other public eating place any
				birch or maple sugar, confection or candy or maple and birch syrup or any
				product labeled or represented as such that is in any way combined, interfused
				or diluted with cane or other sugars or other substance without distinctly
				marking, stamping or labeling the article or the package containing cane or
				other sugars or other substance or the advertisement of or menu statement with
				an accurate and descriptive name of the article
B. Birch and maple sugar or syrup, that is
				not a 100% maple or birch product shall state the percentage of birch or maple
				sugar and syrup that enters into its composition.
C. In the case of birch and maple confection
				or candy, the ingredients must be listed in the order of their predominance by
				the weight of each ingredient with the ingredient of greatest weight listed
				first.
D. The words "birch" or
				"maple", "birched" or "mapled" and "birching" or "mapleing" and words of
				similar import, except as printed in the percentage statement, may not appear
				in any manner on the article in which a product of birch or maple syrup is
				combined, interfused or diluted, unless the word "blend" appears immediately
				before, after, above or below and in equal prominence with the words "birch" or
				"maple" words of similar import, or unless the term "birch" or "Maple" flavored
				appears in similar fashion on the label.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING › Section 001-347-9 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and Fee
.
				Application for approval for Birch and Maple Syrup Processing Plants shall be
				filed annually with the Department of Agriculture, Conservation & Forestry.
				Applications shall be accompanied by the appropriate fee as enumerated in
				Chapter 330,
License Fees to Manufacture and Sell Food &
				Beverages
.
B.
Additional License for Off Premises Further Processing of Birch and Maple
				Syrup Products.
The license for a birch and maple syrup processing plant
				allows the license holder to sell birch and maple syrup retail from the maple
				processing property and to distribute wholesale without additional license.
				Birch and maple syrup manufacturers who finish, bottle, blend and manufacture
				sugar, candy and other products shall obtain additional licensing for the
				location which birch, and maple products are further processed. Labeling of
				maple and birch products shall meet the labeling requirement of sections 6 and
				8 of this rule.
C.
Additional License for Off Premises Sales
. The license for a birch
				and maple syrup processing plant allows the license holder to sell maple syrup
				retail from the maple processing property and to distribute wholesale without
				additional license. Retailing products beyond the processing property requires
				the seller to obtain a mobile vendor license from the Department to sell
				packaged products, except for packaged products offered for retail sale in a
				permanent structure at an agricultural fair that holds a valid license as
				described in (C.) below.
D.
Maple Product Sales at Agricultural Fairs
. Permanent structures
				erected on fair grounds shall be licensed by the Department of Agriculture,
				Conservation & Forestry for the retail sale of maple syrup and products.
				All portable vending carts, trailers or vehicles engaged in birch or maple
				product food service sales shall be licensed by the Department of Health &
				Human Services, Health Inspection Program.
E.
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 Birch or Maple Syrup Processing
				  Plant which is found to comply with 22 M.R.S.A., Chapter 551, Subchapter I and
				  the provisions of this chapter. When any such applicant, upon inspection by the
				  Commissioner, is found not to meet such requirements, 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 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-2 - Criteria for Grower/Producer Exempt Status

Current through 2024-29, July 17, 2024
1. A
				poultry grower shall be considered grower/producer exempt and may slaughter
				his/her own poultry without an inspector being present during slaughter
				provided that grower meets the requirements in this Chapter 348, sections
				2.(1). through 2.(6), and slaughters no more than 1,000 birds in any calendar
				year. Grower/Producer exempt facilities are not allowed to slaughter birds for
				others, or birds that are purchased and are not of their own raising.
				Grower/Producers may not purchase birds for resale that have been processed
				under another exemption.
2.
				Slaughter and processing must take place on the Grower/Producer's premises,
				using sanitary procedures, in a facility licensed pursuant to this chapter.
				Slaughter and processing may not take place in a home kitchen.
3. Only slaughter of healthy birds is
				allowed.
4. Grower/Producers may
				sell only from the farm on which the poultry was raised, at a Farmers' Market,
				by delivery directly to a household customer, or to a person who is a member of
				a community supported agriculture farm that has a direct marketing relationship
				with the poultry producer. For the purposes of this section, "community
				supported agriculture" means an arrangement whereby individual consumers have
				agreements with a farmer to be provided with food or other agricultural
				products produced on that farm. A Grower/Producer may not engage in interstate
				or internet sales.
5. A Retail Meat
				and Poultry Sales license is required for sales to household consumers,
				including sales to consumers through "community supported agriculture". A
				Mobile Vendor license is required for sales at a Farmers' Market.
6. Grower/Producers who do not meet the
				requirements of this chapter must comply with all applicable provisions of 22
				M.R.S. Chapter 551, 562-A, CMR 01-001, Chapter 343 and CMR 01-001, Chapter 346.
				Questions regarding the poultry exemptions and requirements in Maine's laws and
				regulations may be directed to the Maine Department of Agriculture, Food and
				Rural Resources, 28 State House Station, Augusta, Maine, 04333.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-3 - Construction and Design

Current through 2024-29, July 17, 2024
1. Floors, walls
				and ceilings shall be constructed so as to be readily cleanable and shall be
				kept clean and in good repair.
2.
				Fixtures, ducts, pipes shall not be suspended over working areas in a manner
				whereby dripping may contaminate foods, raw materials or equipment.
3. Poultry slaughter/de-feathering areas
				shall be separated from the processing area by walls with self closing doors or
				a pass through designed in such a way to prevent contamination from the
				slaughter area. Alternatively, poultry slaughter/de-feather area may be located
				outside provided it is located in an area that is well drained, blood is
				collected, protection from contamination from above is provided, de-feathered
				poultry are placed in an easily cleanable, covered container before transport
				to processing facility, and sanitary conditions are maintained. For example,
				lean-to connected to the processing facility, a separate area covered by a sun
				shelter, a separate area covered by screened tent, etc.
4. Adequate lighting shall be provided where
				poultry is slaughtered, de-feathered, eviscerated, stored or examined, where
				equipment or utensils are washed, and in hand washing areas, dressing and
				locker rooms and toilets.
5. Light
				bulbs, fixtures, skylights, or other glass suspended over exposed food in any
				step of preparation shall be of the safety type or be otherwise protected to
				prevent food contamination in case of breakage.
6. Adequate ventilation shall be provided to
				eliminate objectionable odors and vapors, including steam, and be constructed
				in such a manner as to avoid possible airborne contamination from poultry
				slaughter/de-feathering areas and processing areas.
7. Adequate screening of outer openings,
				where necessary, shall be provided to exclude birds, pets, flies and other
				vermin and rodents.
8. Toilets, if
				provided, shall have a hand wash sink with soap or detergent and disposable
				towels or other one-use drying devices available at all times. Hand washing and
				toilet facilities shall be maintained in a clean and sanitary condition. Hand
				wash signs shall be posted. Toilet rooms, if opening directly into any rooms
				used for processing or packaging, shall be equipped with self-closing doors.
				Toilets shall be maintained in a clean and sanitary condition. The toilet room
				shall be ventilated to the outside, and be kept free of odors, clean and in
				good repair.