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 001-346-3 - FOOD CONCERNS › Subsection 001-346-3-26 - Reduced Oxygen Packaging Criteria

Current through 2024-29, July 17, 2024
A. Except
				  for an establishment or processing plant that obtains a variance as specified
				  under Section 3, Subsection 25 an establishment or processing plant that
				  packages food using a reduced oxygen packaging method and Clostridium Botulinum
				  is identified as a microbiological hazard in the final packaged form must
				  ensure that there are at least two barriers in place to control the growth and
				  toxin formation or Clostridium Botulinum.
B. An establishment or processing plant that
				  packages food using a reduced oxygen packaging method and Clostridium Botulinum
				  is identified as a microbiological hazard in the final packaged form must have
				  a HACCP plan that contains the information specified under Section 10,
				  Subsection 2(A), (4), and that;
1. Identifies
				  the food to be packaged;
2. Limits
				  the food packaged to a food that does not support the growth of Clostridium
				  Botulinum because it complies with one of the following:
a. Has an Aw of 0.91 or less;
b. Has a pH of 4.6 or less;
c. Is a meat or poultry product cured at a
				  food processing plant regulated by the USDA using substances specified in 9 CFR
				  424, Preparation of Processing Operations, and is received in an intact
				  package; or
d. Is a food with a
				  high level of competing organisms such as raw meat or raw poultry;
3. Specifies methods for
				  maintaining at 41 degrees F or below;
4. Describes how the packages shall be
				  prominently and conspicuously labeled on the principal display panel in bold
				  type on a contrasting background, with instructions to:
a. Maintain the food at 41 degrees F or
				  below; and
b. Discard the food if
				  within 14 days of its packaging it is not served for on premises consumption,
				  or consumed if served or sold off premises consumption;
5. Limits the shelf life to no more than 14
				  calendar days from packaging to consumption or the original manufacturer's
				  "sell by" or "use by" date, whichever occurs first;
6. Includes operational procedures that;
a. Prohibit contacting food with bare
				  hands;
b. Identify a designated
				  area and the method by which:
I. Physical
				  barriers or methods of separation of raw foods and ready to eat foods minimize
				  cross contamination; and
II. Access
				  to the processing equipment is restricted to responsible trained personnel
				  familiar with the potential hazards of the operation; and
III. Delineate cleaning and sanitization
				  procedures for food contact surfaces.
7. Describes the training program that
				  ensures that the individual responsible for the reduced oxygen packaging
				  operation understands the:
a. Concepts
				  required for safe operation;
b.
				  Equipment and facilities; and
c.
				  Procedures specified under Section 3, Subsection 26(A), (4), and Section 10,
				  Subsection 2(A), (4).