reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 312 - PET FOOD › Section 001-312-5 - Ingredients

Current through 2024-29, July 17, 2024
A. "The maximum moisture in all pet foods
				shall be guaranteed and shall not exceed 78.00% or the natural moisture content
				of the constituent ingredients of the product, whichever is greater. Pet foods
				such as those consisting principally of stew, gravy, sauce, broth or juice
				which are so labeled, may contain moisture in excess of 78.00%".
B. Each ingredient of the pet food shall be
				listed in the ingredient statement, and names of all ingredients in the
				ingredient statement must be shown in letters or type of the same size. The
				failure to list the ingredients of a pet food in descending order by their
				predominance by weight in non-quantitative terms may be misleading. Any
				ingredient for which the Association of American Feed Control Officials has
				established a name and definition shall be identified by the name so
				established. Any ingredient for which no name and definition has been so
				established shall be identified by the common or usual name of the ingredient.
				Brand or trade names shall not be used in the ingredient statement.
C. The term "dehydrated" may precede the name
				of any ingredient in the ingredient list that has been artificially
				dried.
D. No reference to quality
				or grade of an ingredient shall appear in the ingredient statement of a pet
				food.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 312 - PET FOOD › Section 001-312-6 - Directions for Use

Current through 2024-29, July 17, 2024
A. The label of a
				pet food product which is suitable only for intermittent or supplemental
				feeding or for some other limited purpose should:
1. bear a clear and conspicuous disclosure to
				that effect; or
2. contain specific
				feeding directions which clearly state that the product should be used only in
				conjunction with other foods.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 312 - PET FOOD › Section 001-312-7 - Drugs and Pet Food Additives

Current through 2024-29, July 17, 2024
A. An artificial
				color may be used in a pet food only if it has been shown to be harmless to
				pets. The permanent or provisional listing of an artificial color in the United
				States Food and Drug Regulations as safe for use, together with the conditions,
				limitations, and tolerances, if any, incorporated therein, shall be deemed to
				be satisfactory evidence that the color is, when used pursuant to such
				regulations, harmless to pets.
B.
				Prior to approval of a registration application and/or approval of a label for
				pet food, which contains additives, (including drugs, other special purpose
				additives, or non-nutritive additives) the distributor may be required to
				submit evidence to prove the safety and efficacy of the pet food, when used
				according to directions furnished on the label. Satisfactory evidence of the
				safety and efficacy of a pet food may be:
1.
				When the pet food contains such additives, the use of which conforms to the
				requirements of the applicable regulation in the Code of Federal Regulation,
				Title21, or which are "prior sanctioned" or "Generally Recognized as Safe" for
				such use or
2. When the pet food
				itself is a drug as defined in Section 712(7) of the Act and is generally
				recognized as safe and effective for label use or is marketed subject to an
				application approved by the Food and Drug Administration under Title 21, U.S.C.
				355 or 357.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 313 - SEEDS › Section 001-313-1 - Sampling, Inspecting and Analysis

Current through 2024-29, July 17, 2024
Sampling, inspecting, analysis, tests, tolerances, and
				  examination of agricultural, vegetable or tree and shrub seeds will be in
				  accordance with the rules, regulations and procedures of the Association of
				  Official Seed Analysts of North America.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 313 - SEEDS › Section 001-313-3 - Analysis Tag Requirement

Current through 2024-29, July 17, 2024
All agricultural, vegetable or tree and shrub seeds on the
				  premises of a retail merchant shall bear the complete analysis tag as
				  prescribed by law. Labeling requirements as set forth in Section 1043 shall be
				  considered to have been complied with if the information is not on each
				  individual bag of seed packaged from bulk containers sold over the counter in
				  the presence of the purchaser; provided, however, that bulk containers from
				  which sales are made are properly and conspicuously labeled to give purchasers
				  such information as is required by Section 1043.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 313 - SEEDS › Section 001-313-5 - Certified Seed Labeling

Current through 2024-29, July 17, 2024
No person shall sell, offer or expose for sale any seed, the
				  label or package of which shall have printed thereon the term "Certified",
				  alone or with other words, or shall so use any other term or form of words
				  which suggest that there has been inspection and certification or either,
				  unless such seeds have been produced under certification by the legally
				  constituted inspection officials of the state of origin or foreign
				  country.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 313 - SEEDS › Section 001-313-8 - Treated Seed

Current through 2024-29, July 17, 2024
The term "treated" when used in connection with the labeling
				  of any seedstock shall be construed to mean that the seed has received an
				  application of a substance or has been subjected to a process for which a claim
				  is made. Labeling for treated seed shall include commonly accepted coined,
				  chemical (generic), or abbreviated chemical name; the word(s) "poison", "poison
				  treated" or similar wording for mecurials or similarly toxic-substances; and
				  cautionary statement "Do not use for food, feed or oil purposes". This
				  requirement follows closely the regulations of the Federal Seed Act pertaining
				  to treated seed.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 313 - SEEDS › Section 001-313-9 - Lawn Seed Labeling

Current through 2024-29, July 17, 2024
"Lawn grass seed" or "lawn seed mixture" may be labeled as
				  such provided the mixture contains not less than 55 percent by weight of the
				  pure seed of the recognized lawn or turf producing grasses and white clover
				  which are now or later may be generally used in such mixtures. Such grasses
				  shall include the bent grasses, (Agrostis spp ), including redtop (Agrostis
				  alba); blue grasses (Poa spp.); fescues (Festuca spp.); excluding meadow fescue
				  (Festuca pratensis); Norlea variety of perennial ryegrass (Lolium perenne); and
				  white clover (Trifolium repens). Such a mixture shall contain not more than 15
				  percent by weight of inert matter, 1.5 percent of weed seeds, and 10 percent of
				  timothy.
The name or names used to designate or describe other special
				  purpose mixtures or indicate their special composition, shall be truly
				  descriptive and the mixture shall contain not less than 25 percent by weight of
				  the pure seed of kinds of plants known to be reasonably well suited or adapted
				  for the particular purpose indicated in the usage name used. (Such for Instance
				  as Shady Spot Mixture).
When a mixture is given the name of a park, club, or some
				  other public place, it shall not be considered properly labeled unless it
				  actually is a mixture or formula of grasses used in that place from which the
				  name has been taken.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 315 - AGRICULTURAL LIMING MATERIALS REGULATIONS › Section 001-315-1 - Labeling

Current through 2024-29, July 17, 2024
A. The following information is the minimum
				information required for all lime labels and shall apply to both bagged and
				bulk liming materials.
1.
Basic
				information required
a. Name and
				principal office address of the manufacturer or distributor
b. Brand name
c. Type of material
d. Calcium carbonate equivalent
e. % Elemental calcium and
				magnesium
f. "Guaranteed Dry Weight
				Analysis" statement ---
g. Fineness
				classification
h. % Moisture (A
				moisture content over 5% will be required on the label)
i. Net weight
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-I - GENERAL

Current through 2024-29, July 17, 2024
Any person, firm or corporation required to hold a valid
				  permit or license under 7 MRS, Chapter 601, Milk and Milk Products,
				  §2901-C or §2902-A must comply with this rule and in addition any
				  person, firm or corporation which participates in the State/United States
				  Public Health Service/Food and Drug Administration (USPHS/FDA) voluntary
				  Cooperative Program for the Certification of Interstate Milk Shippers (IMS
				  program) must comply with all requirements and is subject to the administrative
				  procedures outlined in the 2019 USDA Grade "A" Pasteurized Milk Ordinance
				  herein referred to as the "PMO". All further references to "PMO" in this Rule
				  mean the 2019 edition of the PMO. LINK:
				  https://www.fda.gov/food/milk-guidance-documents-regulatory-information/national-conference-interstate-milk-shipments-ncims-model-documents
A. DEFINITIONS
1. ABNORMALITIES OF MILK: The following types
				of lacteal secretions are not suitable for sale for human consumption:
(a) Abnormal Milk: Milk that is visibly
				changed in color, odor, and/or texture.
(b) Undesirable Milk: Milk that, prior to the
				milking of the animal, is expected to be unsuitable for sale, such as milk
				containing colostrum.
(b)
				Contaminated Milk: Milk that is un-saleable or unfit for human consumption
				following treatment of the animal with veterinary products, i.e. antibiotics,
				which have withhold requirements, or treatment with medicines or insecticides
				not approved for use on dairy animals by FDA or the Environmental Protection
				Agency (EPA).
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-II - ADULTERATED OR MISBRANDED MILK OR MILK PRODUCTS

Current through 2024-29, July 17, 2024
No person may, within the State of Maine, produce, provide,
				  sell, offer, or expose for sale or have in possession with intent to sell any
				  milk or milk product which is adulterated or misbranded. Provided, that in an
				  emergency, the sale of milk and milk products which do not fully meet the
				  requirements of this Rule, may be authorized by the Commissioner.
Any adulterated or misbranded milk or milk products may be
				  impounded by the Department and disposed of in accordance with applicable laws
				  or rules.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-IV - INSPECTION OF DAIRY FARMS AND MILK PLANTS

Current through 2024-29, July 17, 2024
A. Each single service container
				manufacturer, dairy farm, milk plant, receiving station, milk tank truck
				cleaning facility and each bulk milk hauler/sampler who collects samples of raw
				milk for pasteurization, for bacterial, chemical or temperature standards and
				hauls milk from a dairy farm to a milk plant, receiving station or transfer
				station and each milk tank truck and its appurtenances must be
				inspected/audited by the Department. The Department shall:
1. Bulk Milk Pickup Tanker - Inspect each
				milk tank truck and its appurtenances, used by a milk hauler who collects
				samples of raw milk for pasteurization for bacterial, chemical or temperature
				standards and hauls milk from a dairy farm to a milk plant, receiving station
				or transfer station, at least once every twenty-four (24) months;
a. A copy of the current inspection report
				must accompany the bulk milk pickup tanker at all times.
b. When significant defects or violations are
				encountered by the Department or another State's regulatory authority, a copy
				of that report must be forwarded to the Department and also carried on the bulk
				milk pickup tanker until the violations are corrected.
c. Bulk milk pickup tanker inspection must be
				conducted in a suitable location, i.e., a dairy plant, receiving station or
				transfer station or milk tank truck cleaning facility. When significant
				cleaning, construction or repair defects are noted, the bulk milk pickup tanker
				must be removed from service until proper confined entry safety requirements
				can be satisfied to determine cleaning or repairs needed. An individual whose
				qualifications satisfy the Department may verify cleaning and repairs.
d. Inspection reports completed by
				regulatory authorities other than the Department must be forwarded to the
				Department for verification of annual inspection as required by this section
				and the Department may use these reports to satisfy permit requirements.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-VII - ANIMAL HEALTH

Current through 2024-29, July 17, 2024
A. Tuberculosis
				Testing Requirements
1. All milk must be from
				herds under a tuberculosis eradication program, which meets one (1) of the
				following conditions:
(a) Areas which have
				Modified Accredited Advanced Tuberculosis (TB) status or higher as determined
				by the USDA;
(b) An area which
				fails to maintain such status, but the herd meets one of the following:
(1) Any herd must have been accredited by
				USDA; or
(2) Must have passed an
				annual tuberculosis test; or
(c) The area must have established a
				tuberculosis testing protocol for livestock that assures tuberculosis
				protection and surveillance of the dairy industry within the area and that is
				approved by FDA, USDA and the Department.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-VIII - TRANSFERRING; DELIVERY CONTAINERS; COOLING

Current through 2024-29, July 17, 2024
Except as permitted in this section, no milk producer, milk
				  hauler or distributor shall transfer milk or milk products from one container
				  or milk tank truck to another on the street, in any vehicle, store or in any
				  place except a milk plant, receiving station, transfer station or milkhouse
				  especially used for that purpose. The dipping or ladling of milk or fluid milk
				  products is prohibited.
It shall be unlawful to sell or serve any milk or fluid milk
				  product except in the individual, original container received from the
				  distributor, or from an approved bulk dispenser. This requirement shall not
				  apply to milk for mixed drinks requiring less than 236 milliliters (1/2 pint)
				  of milk, or to cream, whipped cream or half-and-half which is consumed on the
				  premises and which may be served from the original container of not more than
				  1.9 liter (1/2 gallon) capacity or from a bulk dispenser approved for such
				  service by the Department.
It shall be unlawful to sell or serve any milk or milk
				  product which has not been maintained at the temperature set forth in Section
				  V of this rule. If containers of
				  pasteurized or not pasteurized milk or milk products are stored in ice, the
				  storage container must be properly drained.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-IX - MILK AND MILK PRODUCTS FROM POINTS BEYOND THE LIMITS OF ROUTINE INSPECTION

Current through 2024-29, July 17, 2024
Milk and milk products from points beyond the limits of
				  routine inspection of the Department, may be sold in Maine, provided they are
				  produced and pasteurized, ultra-pasteurized or aseptically processed and
				  packaged, retort processed after packaging, concentrated (condensed) or dried
				  under regulations which are substantially equivalent to this rule and have been
				  awarded acceptable milk sanitation compliance and enforcement ratings; or have
				  been awarded an acceptable HACCP listing under the NCIMS HACCP Program as
				  specified in Appendix K of the PMO; or are from a country that PHS/FDA has
				  determined, after conferring with the NCIMS, to have in place a public health
				  regulatory program and government oversight of that program that have an
				  equivalent effect on the safety of the regulated milk and/or milk products.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-X - REQUIRED APPROVAL OF PLANS FOR CONSTRUCTION AND RECONSTRUCTION

Current through 2024-29, July 17, 2024
Properly prepared plans for all milkhouses, milking barns,
				  stables and parlors, milk tank truck cleaning facilities, milk plants,
				  receiving stations and transfer stations regulated under this
Rule and
				  participating in the NCIMS program, which are hereafter constructed,
				  reconstructed or extensively altered must be submitted to the Department for
				  written approval before work is begun.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-XI - PERSONNEL HEALTH REQUIREMENTS

Current through 2024-29, July 17, 2024
No persons affected with any disease capable of being
				  transmitted to others through the contamination of food may work at a milk
				  plant in any capacity which brings them into direct contact with
				  not-pasteurized milk and milk products for retail sale, pasteurized,
				  ultra-pasteurized or aseptically processed and packaged milk or milk products
				  or which brings them into direct contact with associated not-pasteurized milk
				  and milk products for retail sale, pasteurized, ultra-pasteurized or
				  aseptically processed and packaged milk or milk product-contact surfaces. In
				  the case of milk plants, receiving stations, or transfer stations that have
				  HACCP Systems, which are regulated under the NCIMS HACCP Program, the HACCP
				  System must address the public health concerns described in this Section in a
				  manner that provides protection equivalent to the requirements in this
				  Section.
*See Administrative Procedures in the PMO for requirements,
				  guidance and any applicable regulatory action.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-XII - PROCEDURE WHEN INFECTION OR HIGH RISK OF INFECTION IS DISCOVERED

Current through 2024-29, July 17, 2024
When a person who may have handled pasteurized,
				  ultra-pasteurized, aseptically processed and packaged milk or milk products or
				  not pasteurized milk or milk products or has been in an area with milk and milk
				  product contact surfaces where these milk and milk products are processed,
				  produced or handled meets one or more of the conditions specified in Section
				  XI, the Department is authorized to
				  require any or all of the following measures:
A. Milk plant operators who have received
				reports, under this section, from employees who have handled pasteurized milk,
				pasteurized milk products or associated product contact surfaces must
				immediately report these facts to the Department.
B. Dairy plant employees (or applicants to
				become employees) must be instructed by the dairy plant that the employee or
				applicant is responsible to report to the dairy plant management, in a manner
				that allows the dairy plant to prevent the likelihood of disease transmission
				of diseases that are transmissible through food, if the employee or applicant:
1. Is diagnosed with an illness due to
				Hepatitis A virus, Salmonella Typhi, Shigella Species, Norwalk and Norwalk-like
				Viruses, Staphylococcus aureus, Streptococcus Pyogenes, Escheriachia coli
				0157:H7, enterohemorrhagic Escherichia coli, enterotoxigenic Escherichia coli,
				Campylobacter jejuni, Entamoeba histolytica, Giardia lamblia, Non-typhoidal
				Salmonella, Rotovirus, Taenia Solium, Yersinia enterocolitica, Vibrio cholerae
				01 or other infectious disease that has been declared by the Secretary of
				Health and Human Services to be transmissible to others through the handling of
				food, or has been clearly shown to be so based upon verifiable epidemiological
				data; or
2. Is exposed to, or
				suspected of causing, a confirmed foodborne disease outbreak of one of the
				diseases specified in #1above, including an outbreak at an event such as a
				family meal, church supper or ethnic festival because the applicant or
				employee:
(a) Prepared food implicated in the
				outbreak, or
(b) Consumed food
				implicated in the outbreak, or
(c)
				Consumed food at the event prepared by a person who is infected or
				ill.
3. Lives in the
				same household as a person who attends or works in a day care center or school,
				similar institution experiencing a confirmed outbreak of one of the diseases
				specified in #1above.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-XVI - ENFORCEMENT

Current through 2024-29, July 17, 2024
This Rule will be enforced by the Department in accordance
				  with the
PMO
, with ADMINISTRATIVE PROCEDURES, current edition.
				  A certified copy16 of which shall be on file at the
				  appropriate Department's office. Where the mandatory compliance with provisions
				  of the Appendices is specified, such provisions will be deemed a requirement of
				  this Rule.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 329 - RULES GOVERNING MAINE MILK AND MILK PRODUCTS › Section 001-329-XVII - REPEAL AND DATE OF EFFECT

Current through 2024-29, July 17, 2024
All ordinances and parts of ordinances in conflict with this
				  Rule will be repealed after the adoption of this Rule, at which time this Rule
				  will be in full force and effect, as provided by law.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 330 - LICENSE FEES TO MANUFACTURE AND SELL FOOD & BEVERAGES › Section 001-330-2 - Application and renewal

Current through 2024-29, July 17, 2024
A license may be issued for a one-year, 2-year or 3-year
				  period. Licenses for a period in excess of one year may only be issued with the
				  agreement of or at the request of the applicant. The fee for a 2-year license
				  is 2 times the annual fee. The fee for a 3-year license is 3 times the annual
				  fee. Each application for, or renewal of, a license to operate a food
				  establishment must be accompanied by a fee, determined by the commissioner in
				  accordance with subsection 6, as follows:
A.
Retail Food Establishment
1. For 0 to 10 employees,
				annually.............................................................
				$20.00
2. For 11 to 25 employees,
				annually...........................................................
				$50.00
3. For 26 or more employees,
				annually..................................................... $150.00
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 1 - PURPOSE AND DEFINITIONS › Section 001-331-1-1 - TITLE, INTENT, SCOPE

Current through 2024-29, July 17, 2024
1-101 Title
1-101.10 Food Code.
These provisions shall be known as the Food Code,
					 hereinafter referred to as "this Code."
1-102 Intent
1-102.10 Food Safety, Illness Prevention, and Honest
					 Presentation.
The purpose of this Code is to safeguard public health and
					 provide to CONSUMERS FOOD that is safe, unADULTERATED, and honestly
					 presented.
1-103 Scope
1-103.10 Statement.
This Code establishes definitions; sets standards for
					 management and personnel, FOOD operations, and EQUIPMENT and facilities; and
					 provides for FOOD ESTABLISHMENT plan review, PERMIT issuance, inspection,
					 EMPLOYEE restriction, and PERMIT suspension.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 1 - PURPOSE AND DEFINITIONS › Section 001-331-1-2 - DEFINITIONS

Current through 2024-29, July 17, 2024
1-201 Applicability and Terms Defined
1-201.10 Statement of Application and Listing of
					 Terms.
(A) The following
				  definitions apply in the interpretation and application of this Code.
(B) Terms Defined.
(1)
Accredited program.
(a)
"Accredited program"
means a
				  food protection manager certification program that has been evaluated and
				  listed by an accrediting agency as conforming to national standards for
				  organizations that certify individuals.
(b)
"Accredited program"
refers
				  to the certification process and is a designation based upon an independent
				  evaluation of factors such as the sponsor's mission; organizational structure;
				  staff resources; revenue sources; policies; public information regarding
				  program scope, eligibility requirements, re-certification, discipline and
				  grievance procedures; and test development and administration.
(c)
"Accredited program"
does
				  not refer to training functions or educational programs.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 2 - MANAGEMENT AND PERSONNEL › Section 001-331-2-1 - SUPERVISION

Current through 2024-29, July 17, 2024
2-101 Responsibility
2-101.11 Assignment.*
The PERMIT HOLDER shall be the PERSON IN CHARGE or shall
					 designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is
					 present at the FOOD ESTABLISHMENT during all hours of operation.
2-102 Knowledge
2-102.11 Demonstration.*
Based on the risks of foodborne illness inherent to the
					 FOOD operation, during inspections and upon request the PERSON IN CHARGE shall
					 demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease
					 prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT
					 principles, and the requirements of this Code. The PERSON IN CHARGE shall
					 demonstrate this knowledge by compliance with this Code, by being a certified
					 FOOD protection manager who has shown proficiency of required information
					 through passing a test that is part of an ACCREDITED PROGRAM, or by responding
					 correctly to the inspector's questions as they relate to the specific FOOD
					 operation. The areas of knowledge include:
(A) Describing the relationship between the
				  prevention of foodborne disease and the personal hygiene of a FOOD
				  EMPLOYEE;
(B) Explaining the
				  responsibility of the PERSON IN CHARGE for preventing the transmission of
				  foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition
				  that may cause foodborne disease;
(C) Describing the symptoms associated with
				  the diseases that are transmissible through FOOD;
(D) Explaining the significance of the
				  relationship between maintaining the time and temperature of POTENTIALLY
				  HAZARDOUS FOOD and the prevention of foodborne illness;
(E) Explaining the HAZARDS involved in the
				  consumption of raw or undercooked MEAT, POULTRY, eggs, and FISH.
(F) Stating the required FOOD temperatures
				  and times for safe cooking of POTENTIALLY HAZARDOUS FOOD including MEAT,
				  POULTRY, eggs, and FISH.
(G)
				  Stating the required temperatures and times for the safe refrigerated storage,
				  hot holding, cooling, and reheating of POTENTIALLY HAZARDOUS FOOD;
(H) Describing the relationship between the
				  prevention of foodborne illness and the management and control of the
				  following:
(1) Cross contamination
(2) Hand contact with READY-TO-EAT
				  FOODS,
(3) Handwashing,
				  and
(4) Maintaining the FOOD
				  ESTABLISHMENT in a clean condition and in good repair;
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 2 - MANAGEMENT AND PERSONNEL › Section 001-331-2-2 - EMPLOYEE HEALTH

Current through 2024-29, July 17, 2024
2-201 Disease or Medical Condition
2-201.11 Responsibility of the Person in Charge to
					 Require Reporting by Food Employees and Applicants.*
The PERMIT 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 foodborne disease transmission, including
					 the date of onset of jaundice or of an illness specified under ¶ (C) of
					 this section, if the FOOD EMPLOYEE or applicant:
(A) Is diagnosed with an illness due to:
(1)
Salmonella
Typhi
,
(2)
Shigella
spp.,
(3)
Escherichia
				  coli
O157:H7, or
(4) Hepatitis A virus;
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 2 - MANAGEMENT AND PERSONNEL › Section 001-331-2-4 - HYGIENIC PRACTICES

Current through 2024-29, July 17, 2024
2-401 Food Contamination Prevention
2-401.11 Eating, Drinking, or Using
					 Tobacco.*
(A) Except as
				  specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use
				  any form of tobacco only in designated areas where the contamination of exposed
				  FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and
				  SINGLE-USE ARTICLES; or other items needing protection can not
				  result.
(B)
A FOOD EMPLOYEE
				  may drink from a closed BEVERAGE container if the container is handled to
				  prevent contamination of:
(1)
The EMPLOYEE'S
				  hands;
(2)
The
				  container; and
(3)
Exposed FOOD; clean EQUIPMENT,
				  UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE
				  ARTICLES.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-1 - CHARACTERISTICS

Current through 2024-29, July 17, 2024
3-101 Condition
3-101.11 Safe, Unadulterated, and Honestly
					 Presented.*
FOOD shall be safe, unADULTERATED, and, as specified under
					 §
										3 -601.12, honestly
					 presented.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS

Current through 2024-29, July 17, 2024
3-201 Sources
3-201.11 Compliance with Food Law.*
(A) FOOD shall be obtained from sources that
				  comply with LAW.
(B) FOOD prepared
				  in a private home may not be used or offered for human consumption in a FOOD
				  ESTABLISHMENT unless such establishment is a Bed and Breakfast licensed by The
				  Department of Human Services or a home business licensed by The Department of
				  Agriculture Food and Rural Resources, or any other establishment specifically
				  exempted by law.
(C) PACKAGED FOOD
				  shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR
				  317 Labeling, Marking Devices, and Containers, 9 CFR 381 Subpart N Labeling and
				  Containers, 22 MRSA §2157, and as specified under §§ 3 -202.17
				  and 3-202.18.
(D)
Fish,
				  other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw
				  form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for
				  sale or service if they are obtained from a supplier that freezes the FISH as
				  specified under § 3 -402.11; or frozen on the PREMISES as specified under
				  § 3 -402.11 and records are retained as specified under § 3
				  -402.12.
(E) WHOLE-MUSCLE,
				  INTACT BEEF steaks that are intended for consumption in an undercooked form
				  without a CONSUMER advisory as specified in ¶ 3-401.11(C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT
				  that packages the steaks and labels them to indicate that they meet the
				  definition of WHOLE-MUSCLE, INTACT BEEF; or
(2) If individually cut in a FOOD
				  ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE
				  INTACT BEEF that is labeled by a FOOD PROCESSING PLANT to indicate that the
				  beef meets the definition of WHOLE-MUSCLE, INTACT BEEF,
(b) Prepared so they remain intact,
				  and
(c) If PACKAGED for
				  undercooking in a FOOD ESTABLISHMENT, labeled to indicate that they meet the
				  definition of WHOLE-MUSCLE, INTACT BEEF.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING

Current through 2024-29, July 17, 2024
3-301 Preventing Contamination by
					 Employees
3-301.11 Preventing Contamination from
					 Hands.*
(A) FOOD EMPLOYEES
				  shall wash their hands as specified under § 2 -301.12.
(B)
Except when washing fruits and
				  vegetables as specified under § 3 -302.15 or when otherwise
				  APPROVED
, FOOD EMPLOYEES should not contact exposed, READY-TO-EAT FOOD
				  with their bare hands and should use suitable UTENSILS such as deli tissue,
				  spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.
(C) FOOD EMPLOYEES shall minimize bare hand
				  and arm contact with exposed FOOD that is not in a READY-TO-EAT
				  form.
S
3-301.12 Preventing Contamination when
					 Tasting.*
A FOOD EMPLOYEE may not use a UTENSIL more than once to
					 taste FOOD that is to be sold or served.
3-302 Preventing Food and Ingredient
					 Contamination
(A) FOOD shall be
				  protected from cross contamination by:
(1)
				  Separating raw animal foods during storage, preparation, holding, and display
				  from:
(a) Raw READY-TO-EAT FOOD including
				  other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other
				  raw READY-TO-EAT FOOD such as vegetables, and
(b) Cooked READY-TO-EAT FOOD;
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN

Current through 2024-29, July 17, 2024
3-401 Cooking
3-401.11 Raw Animal Foods.*
(A) Except as specified under ¶ (B) and
				  in ¶¶ (C) and (D) of this section, raw animal FOODS such as eggs,
				  FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be
				  cooked to heat all parts of the FOOD to a temperature and for a time that
				  complies with one of the following methods based on the FOOD that is being
				  cooked:
(1) 63°C (145°F) or above for
				  15 seconds for:
(a) Raw shell eggs that are
				  broken and prepared in response to a CONSUMER'S order and for immediate
				  service, and
(b) Except as
				  specified under Subparagraphs (A)(2) and (3) and ¶ (B) of this section,
				  FISH, MEAT, and pork including GAME ANIMALS commercially raised for FOOD as
				  specified under Subparagraph 3-201.17(A)(1) and GAME ANIMALS under a voluntary
				  inspection program as specified under Subparagraph 3-201.17(A)(2);
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN

Current through 2024-29, July 17, 2024
3-501 Temperature and Time Control
3-501.11 Frozen Food.
Stored frozen FOODS shall be maintained frozen.
3-501.12 Potentially Hazardous Food,
					 Slacking.
Frozen POTENTIALLY HAZARDOUS FOOD that is slacked to
					 moderate the temperature shall be held:
(A) Under refrigeration that maintains the
				  FOOD temperature at 5°C (41°F) or less, or at 7°C (45°F) or
				  less as specified under ¶ 3-501.16(C); or
(B) At any temperature if the FOOD remains
				  frozen.
3-501.13 Thawing.
Except as specified in ¶ (D) of this section,
					 POTENTIALLY HAZARDOUS FOOD shall be thawed:
(A) Under refrigeration that maintains the
				  FOOD temperature at 5°C (41°F) or less, or at 7°C (45°F) or
				  less as specified under ¶ 3-501.16(C); or
(B) Completely submerged under running water:
(1) At a water temperature of 21°C
				  (70°F) or below,
(2) With
				  sufficient water velocity to agitate and float off loose particles in an
				  overflow, and
(3) For a period of
				  time that does not allow thawed portions of READY-TO-EAT FOOD to rise above
				  5°C (41°F), or 7°C (45°F) as specified under ¶
				  3-501.16(C), or
(4)
For
a period of time that does not allow thawed portions of a raw animal
				  FOOD requiring cooking as specified under ¶ 3-401.11(A) or (B) to be above
				  5°C (41°F), or 7°C (45°F) as specified under ¶
				  3-501.16(C), for more than 4 hours including:
(a) The time the FOOD is exposed to the
				  running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to
				  lower the FOOD temperature to 5°C (41°F), or 7°C (45°F) as
				  specified under ¶ 3-501.16(C);
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-6 - FOOD IDENTITY, PRESENTATION, AND ONPREMISES LABELING

Current through 2024-29, July 17, 2024
3-601 Accurate Representation
3-601.11 Standards of Identity.
PACKAGED FOOD shall comply with standard of identity
					 requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and Standards of
					 Identity or Composition, and the general requirements in 21 CFR 130 - Food
					 Standards: General and 9 CFR 319 Subpart A - General.
3-601.12 Honestly Presented.
(A) FOOD shall be offered for human
				  consumption in a way that does not mislead or misinform the CONSUMER.
(B) FOOD or COLOR ADDITIVES, colored
				  overwraps, or lights may not be used to misrepresent the true appearance,
				  color, or quality of a FOOD.
(C) No
				  food containing surimi or surimi product may be served in Maine for consumption
				  on or off premises, unless on the menu and all notices advertising the food it
				  is clearly and conspicuously labeled as "imitation lobster", imitation crab",
				  "imitation" followed by the name of the seafood imitated , "processed seafood",
				  "surimi", "lobster-processed seafood salad", "crab-processed seafood salad or
				  other terms as approved by the Maine Dept. of Marine Resources.
(D) A food is deemed to be misbranded if a
				  Food Establishment sells, offers for sale or serves in any food establishment
				  any food or food product, whether or not in package form, to which that person
				  has added monosodium glutamate, unless:
(1)
				  The package in which that food or food product is offered for sale
				  conspicuously bears a label or stamp indicating that the food or food product
				  contains monosodium glutamate;
(2)
				  When the food or food is offered for consumption and is not packaged, a
				  conspicuous label or sign is place on the food, immediately next to the food,
				  immediately next to the food's listing on the menu, or in an open manner where
				  the food order or food product is obtained, indicating that the food or food
				  product contains monosodium glutamate; or
(3) There is a conspicuously displayed
				  directory to which consumers can refer for information on the contents of
				  unpackaged products for sale.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-7 - CONTAMINATED FOOD

Current through 2024-29, July 17, 2024
3-701 Disposition
3-701.11 Discarding or Reconditioning Unsafe,
					 Adulterated, or Contaminated Food.*
(A) A FOOD that is unsafe, ADULTERATED, or
				  not honestly presented as specified under § 3 -101.11 shall be
				  reconditioned according to an APPROVED procedure or discarded.
(B) FOOD that is not from an APPROVED source
				  as specified under §§ 3 -201.11 through .17 shall be
				  discarded.
(C) READY-TO-EAT FOOD
				  that may have been contaminated by an EMPLOYEE who has been restricted or
				  excluded as specified under § 2 -201.12 shall be discarded.
(D) FOOD that is contaminated by FOOD
				  EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily
				  discharges, such as nasal or oral discharges, or other means shall be
				  discarded.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 3 - FOOD › Section 001-331-3-8 - SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS

Current through 2024-29, July 17, 2024
3-801 Additional Safeguards
3-801.11 Pasteurized Foods, Prohibited Reservice, and
					 Prohibited Food.*
In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE
					 POPULATION:
(A) PrePACKAGED JUICE or a
				  prePACKAGED beverage containing JUICE, that bears a warning label as specified
				  in
				  21 CFR,
				  Section 101.17(g) Food
				  Labeling, may not be served or offered for sale;
(B) Pasteurized shell eggs or pasteurized
				  liquid, frozen, or dry eggs or egg products shall be substituted for raw shell
				  eggs in the preparation of:
(1) FOODS such as
				  Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, egg nog, ice
				  cream, and egg-fortified BEVERAGES, and
(2) Except as specified in ¶ (E) of this
				  section, recipes in which more than one egg is broken and the eggs are
				  combined;
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-2 - DESIGN AND CONSTRUCTION

Current through 2024-29, July 17, 2024
4-201 Durability and Strength
4-201.11 Equipment and Utensils.
EQUIPMENT and UTENSILS shall be designed and constructed to
					 be durable and to retain their characteristic qualities under normal use
					 conditions.
4-201.12 Food Temperature Measuring
					 Devices.*
FOOD TEMPERATURE MEASURING DEVICES may not have sensors or
					 stems constructed of glass,
except that thermometers with glass sensors
					 or stems that are encased in a shatterproof coating such as candy thermometers
					 may be used
.
4-202 Cleanability
4-202.11 Food-Contact Surfaces.*
(A) Multiuse FOOD-CONTACT SURFACES shall be:
(1) SMOOTH;
(2) Free of breaks, open seams, cracks,
				  chips, inclusions, pits, and similar imperfections;
(3) Free of sharp internal angles, corners,
				  and crevices;
(4) Finished to have
				  SMOOTH welds and joints; and
(5)
				  Except as specified in ¶ (B) of this section, accessible for cleaning and
				  inspection by one of the following methods:
(a) Without being disassembled,
(b) By disassembling without the use of
				  tools, or
(c) By easy disassembling
				  with the use of handheld tools commonly available to maintenance and cleaning
				  personnel such as screwdrivers, pliers, open-end wrenches, and Allen
				  wrenches.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-3 - NUMBERS AND CAPACITIES

Current through 2024-29, July 17, 2024
4-301 Equipment
4-301.11 Cooling, Heating, and Holding
					 Capacities.
EQUIPMENT for cooling and heating FOOD, and holding cold
					 and hot FOOD, shall be sufficient in number and capacity to provide FOOD
					 temperatures as specified under Chapter 3.
4-301.12 Manual Warewashing, Sink Compartment
					 Requirements.
(A) Except as
				  specified in ¶ (C) of this section, a sink with at least 3 compartments
				  shall be provided for manually washing, rinsing, and SANITIZING EQUIPMENT and
				  UTENSILS.
(B) Sink compartments
				  shall be large enough to accommodate immersion of the largest EQUIPMENT and
				  UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a
				  WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this
				  section shall be used.
(C)
Alternative manual WAREWASHING EQUIPMENT may be used when there are
				  special cleaning needs or constraints and its use is APPROVED. Alternative
				  manual WAREWASHING EQUIPMENT may include:
(1)
High-pressure detergent
				  sprayers;
(2)
Low-
				  or line-pressure spray detergent foamers;
(3)
Other task-specific cleaning
				  EQUIPMENT;
(4)
Brushes or other implements;
(5)
2-compartment sinks as specified
				  under ¶¶ (D) and (E) of this section; or
(6)
Receptacles that substitute for
				  the compartments of a multicompartment sink.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 331 - STATE OF MAINE FOOD CODE 2001 › Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS › Section 001-331-4-4 - LOCATION AND INSTALLATION

Current through 2024-29, July 17, 2024
4-401 Location
4-401.11 Equipment, Clothes Washers and Dryers, and
					 Storage Cabinets, Contamination
Prevention.
(A) Except as specified in ¶ (B) of this
				  section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that
				  is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS,
				  and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded
				  to intercept potential drips;
(6)
				  Under leaking water lines including leaking automatic fire sprinkler heads or
				  under lines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of
				  contamination.