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 001-346-3 - FOOD CONCERNS › Subsection 001-346-3-31 - Prohibited Re-service and Prohibited Food, Unless a Specific HACCP Plan is Being Utilized

Current through 2024-29, July 17, 2024
A. In an
				  establishment that serves a highly susceptible population the following foods
				  may not be served or offered for sale in a ready to eat form:
1. Raw animal food such as steak tartare;
				  or
2. A partially cooked animal
				  food such as rare meat; unless
a. The
				  preparation of the food is conducted under a HACCP plan that:
I. Identifies the food to be
				  prepared;
II. Prohibits contact
				  with food ready to eat, with bare hands;
III. Includes specifications and practices
				  that ensure:
i. Salmonella enteritidis growth
				  is controlled before and after cooking; and
ii. Contains the information specified in
				  Section10, Subsection 2(A), (4), including procedures that:
1. Delineate cleaning and sanitization
				  procedures for food contact surfaces; and
2. Describes the training program that
				  ensures that the food employee responsible for the preparation of the food
				  understands the procedures to be used.
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 001-346-3-32 - Meat and Poultry Establishment Processing Requirements

Current through 2024-29, July 17, 2024
Meat and poultry products processed in an official
					 establishment must meet the requirements of 9 CFR 318, Products and Other
					 Articles Entering Official Establishments, 9 CFR 319, Definitions and Standards
					 of Identity or Composition, and 9 CFR 381, Poultry Products Inspection
					 Regulations, Subpart O - Entry of Articles into Official Establishments;
					 Processing Inspection and Other Re-inspections; Processing Requirements; and
					 Subpart P, Definitions and standards of Identity or
					 Composition.
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 001-346-3-33 - Tagging Food Products, "Maine Retained"

Current through 2024-29, July 17, 2024
A. Any food product suspected of being
				  unsound, unhealthful, and adulterated or in any way unfit shall have the
				  original mark, stamp, or label thereon removed or defaced and may be tagged
				  with a "Maine Retained" tag by the Department.
B. The Department shall record:
1. The tag number; and
2. The kind and amount of food product
				  retained.
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 001-346-4 - LABELING › Subsection 001-346-4-1 - Labels

Current through 2024-29, July 17, 2024
A. Food labeled in an establishment shall be
				  labeled as specified by law, 9 CFR 317, Labeling, Marking Devices, and
				  Containers and 381, Subpart N, Labeling and Containers.
B. Label information must include:
1. The common name of the food, or if absent
				  a common name, an adequately descriptive identity statement;
2. If made from two or more ingredients, a
				  list of ingredients in descending order or predominance by weight, including a
				  declaration of artificial color or flavor and chemical preservatives, if
				  contained in the food;
3. An
				  accurate declaration of the quantity of contents;
4. The name and place of business of the
				  manufacturer, packer, or distributor.
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 001-346-4 - LABELING › Subsection 001-346-4-2 - Imported Meat Labeling; Requirements and Inspections

Current through 2024-29, July 17, 2024
A. Every retailer and every wholesaler who
				  sells and offers for sale in this state through an establishment or otherwise
				  any meat, which is the product of any country foreign to the United States,
				  shall clearly label the meat as "imported" naming the country of its
				  origin.
B. The following labeling
				  requirements shall be required:
1. Meat from a
				  foreign country received from a wholesaler or distributor must be clearly and
				  distinctly marked to identify the meat or the meat package as being imported
				  and specify country of origin.
a. The label
				  can be of any size or configuration as long as it is clearly visible and
				  readable when viewing the primary product label
b. If the meat is intended for retail sale it
				  must have a label attached indicating, "Imported" and stating the country of
				  origin.
c. If raw product is
				  displayed in an unpackaged form and displayed in a retail case, a visible
				  placard stating the foreign country of the said product may be used in lieu of
				  a label.
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 001-346-4 - LABELING › Subsection 001-346-4-3 - Official Marks, Devices, Marking Products and Their Containers

Current through 2024-29, July 17, 2024
A. An official inspection legend, and such
				  other marks, devices, and certificates as required by 9 CFR 312, Official
				  Marks, Devices, and Certificates, and 9 CFR 316, Marking Products and Their
				  Containers, and 9 CFR 381, Subpart N, Labeling and Containers must be applied
				  and used on inspected and passed carcasses and parts of carcasses of cattle,
				  sheep, swine and goats, meat food products in animal casings, and other
				  products as approved by the Commissioner and must be in the appropriate form.
1. Meat inspection stamps that contain the
				  words "Maine Inspected and Passed" and "Maine Inspected and Condemned" shall be
				  provided by the Maine Department of Agriculture to all establishments, which
				  have been approved and granted state meat or poultry inspection service 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 001-346-4 - LABELING › Subsection 001-346-4-4 - Specific Labeling Requirements for Inspected and Passed Meat and Poultry Products, Label Contents and Approval

Current through 2024-29, July 17, 2024
A. Any
				  inspected and passed meat or poultry product placed or packed in any can, pot,
				  tin, canvas or other receptacle or covering constituting an immediate or true
				  container shall be labeled as specified in these Rules, or in law, including 9
				  CFR 317, Labeling, Marking Devices and Containers, and 9 CFR 381, Subpart
				  N-Labeling and Containers.
B.
				  Labels shall be approved by the Commissioner.
1. The label shall be submitted in triplicate
				  to the Commissioner for approval; and
2. The label shall be submitted as it appears
				  in its final form;
3. Inserts,
				  tags, liners, pasters and like devices containing printed or graphic matter and
				  for use on, or to be replaced within, containers and coverings of product shall
				  be:
a. Submitted for approval in the same
				  manner as provided for labels in Section 4, Subsection 5(B)(1), except that:
I. The Department may permit the use of
				  approved devices, which contain no reference to product and bear no misleading
				  feature;
II. The Department may
				  permit the use of approved labels or other markings, so used as not to be false
				  or deceptive.
III. Approved labels
				  may only be used on:
i. Products to which they
				  are applicable;
ii. Products for
				  which they are approved.
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 001-346-5 - PERSONAL HYGIENE › Subsection 001-346-5-1 - Employee Health

Current through 2024-29, July 17, 2024
Food employees experiencing persistent sneezing, coughing,
					 or a runny nose that causes discharges from the eyes, nose, or mouth may not
					 work with exposed food; clean equipment, utensils, or 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 001-346-5 - PERSONAL HYGIENE › Subsection 001-346-5-2 - Personal Cleanliness

Current through 2024-29, July 17, 2024
A. Food Employees
				  shall keep their hands and exposed portions or their arms clean.
B. Food employees shall clean their hands and
				  the exposed portions of their arms with a cleaning compound in a lavatory, by
				  vigorously rubbing together the surfaces of their lathered hands and arms for
				  at least 20 seconds and thoroughly rinsing with clean water. Employees shall
				  pay particular attention to the areas underneath the fingernails and between
				  the fingers.
C. Food employees
				  shall clean their hands and exposed portions of their arms immediately before
				  engaging in food preparation including working with exposed food, clean
				  equipment and 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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-1 - Equipment and Utensils, Design and Construction

Current through 2024-29, July 17, 2024
A. Equipment and utensils shall be designed
				  and constructed to be durable and to retain their characteristic qualities
				  under conditions of normal use.
B.
				  Equipment and utensils should be of a safe material that is resistant under
				  normal conditions of use to scratching, scoring, decomposition, chipping, and
				  distortion, they should be of sufficient weight and thickness to permit
				  cleaning and sanitizing by normal dishwashing methods.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-2 - Characteristics of Food Contact Surfaces

Current through 2024-29, July 17, 2024
A. Utensils and
				  food contact surfaces of equipment must be constructed of materials that do not
				  allow the migration of deleterious substances or impart colors, odors, or
				  tastes to food under conditions of normal use and must be:
1. Safe;
2. Durable, corrosion-resistant, and
				  nonabsorbent;
3. Sufficient in
				  weight and thickness to withstand repeated ware washing;
4. Finished to have a smooth easily cleanable
				  surface; and
5. Resistant to
				  pitting, chipping, scratching, scoring, distortion, and
				  decomposition.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-3 - Conditioning Device, Design

Current through 2024-29, July 17, 2024
A water filter, screen, and other water-conditioning device
					 installed on water lines must be designed to facilitate disassembly for
					 periodic servicing and cleaning. A water filter element must be of the
					 replaceable type.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-4 - Food Contact Surfaces

Current through 2024-29, July 17, 2024
A. Multi-use food
				  contact surfaces must be:
1.
				  Smooth;
2. Free of breaks, open
				  seams cracks, chips, pits, and similar imperfections;
3. Free of sharp internal angles, corners and
				  crevices;
4. Finished to have
				  smooth welds and joints; and
5.
				  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 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-5 - Bearings and Gearboxes, Leak proof

Current through 2024-29, July 17, 2024
Equipment containing bearings and gears that require
					 lubricants must be designed and constructed so that the lubricant cannot 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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-6 - Food Contact Surface Lubricants

Current through 2024-29, July 17, 2024
Lubricants must be applied to food contact surfaces that
					 require lubrication in a manner that does not contaminate 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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-7 - Condenser Unit, Separation

Current through 2024-29, July 17, 2024
If a condenser unit is an integral component of equipment,
					 the unit itself must be separated from the food and food storage space by a
					 dust proof barrier.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-8 - Ware-washing Sinks and Drain-boards, Self-draining

Current through 2024-29, July 17, 2024
Sinks and drain-boards or ware-washing sinks and machines
					 shall be self-draining.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-9 - Equipment Compartments, Drainage

Current through 2024-29, July 17, 2024
Equipment compartments that are subject to accumulation of
					 moisture due to conditions such as condensation, food or beverage drip, or
					 water from melting ice must be sloped to an outlet that allows complete
					 draining.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-10 - Cleaned In Place (CIP) Equipment

Current through 2024-29, July 17, 2024
A. CIP
				  equipment must meet the characteristics specified under Section 6, Subsection
				  4, and must be designed and constructed so that:
1. Cleaning and sanitizing solutions
				  circulate throughout a fixed system and contact all interior food contact
				  surfaces; and
2. The system is
				  self-draining or capable of being completely drained of cleaning and 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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-11 - Temperature Measuring Devices

Current through 2024-29, July 17, 2024
A. In a
				  mechanically refrigerated or hot food storage unit, the sensor of a temperature
				  measuring device must be located such as to measure the air temperature in the
				  warmest part of a mechanically refrigerated unit and in the coolest part of a
				  hot food storage unit.
B. Cold or
				  hot holding equipment used for potentially hazardous food must be designed to
				  include and must be equipped with at least one integral or permanently affixed
				  temperature measuring device that is located to allow easy viewing of the
				  device's temperature display.
C.
				  Temperature measuring devices must be designed to be easily readable.
D. Food temperature measuring devices must
				  have a numerical scale, printed record, or digital readout in increments no
				  greater that 2 degrees F in the intended range of use.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-12 - Food Temperature Measuring Devices

Current through 2024-29, July 17, 2024
A. 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.
B. Food temperature measuring devices that
				  are scaled only in Celsius or dually scaled in Celsius and Fahrenheit must be
				  accurate to within 1 degree C in the intended range of use.
C. Food temperature measuring devices that
				  are scaled only in Fahrenheit must be accurate to 2 degrees F in the intended
				  range of use.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-13 - Nonfood Contact Surfaces

Current through 2024-29, July 17, 2024
A. Nonfood contact
				  surfaces of equipment that are exposed to splash, spillage, or other food
				  soiling or that require frequent cleaning must be constructed of a corrosion
				  resistant, nonabsorbent, and smooth material.
B. Nonfood contact surfaces must be free of
				  unnecessary ledges, projections, and crevices, and designed and constructed to
				  allow easy cleaning and to facilitate maintenance.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-14 - Heating, Ventilating, Air Conditioning System Vents

Current through 2024-29, July 17, 2024
Heating, ventilating and air conditioning systems must be
					 designed and installed so that air intake and exhaust vents do not cause
					 contamination of food, food contact surfaces, equipment, or
					 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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-15 - Ventilation Hood Systems, Drip Prevention

Current through 2024-29, July 17, 2024
Exhaust ventilation hood systems in food preparation and
					 ware-washing areas including components such as hoods, fans, guards, and ducts
					 must be designed to prevent grease or condensation from draining or dripping
					 onto food, equipment, or 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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-16 - Ventilation Hood Systems, Filters

Current through 2024-29, July 17, 2024
Filters or other grease extracting equipment must be
					 designed to be readily removable for cleaning and replacement if not designed
					 to be cleaned in place.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-17 - Equipment Repair and Proper Adjustment

Current through 2024-29, July 17, 2024
A.
				  Equipment must be maintained in a state of repair and condition that meets the
				  requirements specified under Section 6, Subsections 1 and 2.
B. Equipment components such as doors, seals,
				  hinges, fasteners, and kick plates must be kept intact, tight, and adjusted in
				  accordance with manufacturer's specifications.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-18 - Calibration

Current through 2024-29, July 17, 2024
A. Food temperature measuring devices must be
				  calibrated in accordance with manufacturer's specifications as necessary to
				  ensure their accuracy.
B. Ambient
				  air temperature, water pressure, and water temperature measuring devices must
				  be maintained in good repair and be accurate within the intended range of
				  use.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-19 - Cutting Surfaces

Current through 2024-29, July 17, 2024
Surfaces such as cutting blocks and boards that are subject
					 to scratching and scoring must be resurfaced if they can no longer be
					 effectively cleaned and sanitized, or discarded if they are not capable of
					 being resurfaced.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-20 - Fixed Equipment, Elevation or Sealing

Current through 2024-29, July 17, 2024
A. Except as specified under Section 6,
				  Subsection 21(B), floor mounted equipment that is not easily movable must be
				  sealed to the floor or on legs that provide at least a 6-inch clearance between
				  the floor and the equipment.
B. If
				  no part of the floor under the floor mounting equipment is more than 6 inches
				  from the point of cleaning access, the clearance space may be only 4
				  inches.
C. This section does not
				  apply to display shelving units, display refrigeration units, and display
				  freezer units located in the consumer shopping areas of a retail food store, if
				  the floor under the unit is maintained clean.
D. Except as specified under Section 6,
				  Subsection 21(B), table mounted equipment that is not easily movable must be
				  elevated on legs that provide at least 4 inches clearance between the table and
				  equipment.
E. The clearance space
				  between the table and the table-mounted equipment may be:
1. Three inches if the horizontal distance of
				  the table top under the equipment is no more than 20 inches from the point of
				  access for cleaning; or
2. Two
				  inches if the horizontal distance of the table top under the equipment is no
				  more than 3 inches from the point of access for cleaning.
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 001-346-6 - EQUIPMENT AND UTENSILS › Subsection 001-346-6-21 - Fixed Equipment, Spacing or Sealing

Current through 2024-29, July 17, 2024
A.
				  Equipment that is fixed because it is not easily movable must be installed so
				  that it is:
1. Spaced to allow access for
				  cleaning along the sides, behind, and above the equipment;
2. Spaced from adjoining equipment walls, and
				  ceilings a distance of not more than one thirty-second inch or 1 millimeter;
				  or
3. Sealed to adjoining equipment
				  or walls, if the equipment is exposed to spillage or seepage.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-1 - Equipment Food Contact Surfaces and Utensils

Current through 2024-29, July 17, 2024
A. Equipment food contact surfaces and
				  utensils must be cleaned:
1. Between each use
				  of a different type of raw animal species such as beef, lamb, pork, or
				  poultry;
2. Each time there is a
				  change from working with raw food to working with ready to eat food;
3. At any time during the operation when
				  contamination may have occurred.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-2 - Manual Ware-washing, Sink Compartment Requirements

Current through 2024-29, July 17, 2024
A. A sink with at least 3 compartments must
				  be provided for manual washing, rinsing and sanitizing equipment and
				  utensils.
B. Sink compartments must
				  be large enough to accommodate immersion of the largest equipment and utensils.
				  If equipment or utensils are too large for the ware-washing sink, then
				  alternative equipment specified in Section 7, Subsection 2(C), must be
				  used.
C. Alternative manual
				  ware-washing equipment may include:
1. High
				  pressure detergent sprayers;
2. Low
				  pressure spray detergent foamers; or
3. Other task specific cleaning
				  equipment.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-3 - Hot Water and Chemical Sanitization

Current through 2024-29, July 17, 2024
A. After being cleaned, equipment food
				  contact surfaces and utensils must be sanitized in:
1. Hot water operations by contact or
				  immersion in at least 180 degree water.
2. Hot water operations by being cycled
				  through equipment, and achieving a utensil surface temperature of 160 degrees F
				  as measured by an irreversible registering temperature indicator; or
3. Chemical, manual or mechanical operations,
				  including the application of sanitizing chemicals by immersion, manual
				  swabbing, brushing, or pressure spraying methods, which meet the following
				  criteria:
a. An exposure time of at least 10
				  seconds for a chlorine solution;
b.
				  An exposure time of at least 7 seconds for a chlorine solution of (50) mg/l
				  that has a pH of 10 or less and a temperature of at least 100 degrees F or a pH
				  of 8 or less and a temperature of at least 75 degrees F;
c. An exposure time of at least 30 seconds
				  for other chemical sanitizing solutions; or
d. An exposure time used in relationship with
				  a combination of temperature, concentration, and pH that, when evaluated for
				  efficacy yields sanitization.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-4 - Ware-washing Equipment, Clean Solutions

Current through 2024-29, July 17, 2024
The wash, rinse, and sanitize solutions must be maintained
					 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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-5 - Manual Ware-washing Equipment, Chemical Sanitization Using Detergent Sanitizers

Current through 2024-29, July 17, 2024
A. If a detergent
				  sanitizer is used to sanitize in a cleaning and sanitizing procedure where
				  there is no distinct water rinse between the washing and sanitizing steps, the
				  agent applied in the sanitizing step must be the same detergent sanitizer that
				  is used in the washing step.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-6 - Manual Ware-washing Equipment, Hot Water Sanitization Temperatures

Current through 2024-29, July 17, 2024
When hot water is used for sanitizing, the temperature of
					 the water must be maintained at 180 degrees F or above.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-7 - Temperature Measuring Devices, Manual Ware-washing

Current through 2024-29, July 17, 2024
A. In manual ware-washing operations, a
				  temperature measuring device must be provided and readily accessible for
				  frequently measuring the washing and sanitizing temperatures.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-8 - Sanitization Requirements at Official Meat and Poultry Establishments

Current through 2024-29, July 17, 2024
A. Each official establishment must be
				  operated and maintained in a manner sufficient to prevent the creation of
				  unsanitary conditions and to ensure that product is not adulterated.
1. Sanitation requirements shall meet the
				  requirements specified in 9 CFR 416, Sanitation.
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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-9 - Tagging Unsanitary Equipment, Utensils, Rooms, or Compartments

Current through 2024-29, July 17, 2024
A. When in the opinion of the Department, any
				  equipment, utensil, room, or compartment at an establishment is unclean or its
				  use would be in violation of these Rules, as "Maine Rejected" tag may be
				  applied.
1. No equipment, utensil, room or
				  compartment so tagged may again be used until made acceptable; and
2. Such tag so placed may not be removed by
				  anyone other than 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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS › Subsection 001-346-7-10 - Sanitizing Food Contact Surfaces in Commercial Slaughter Establishments

Current through 2024-29, July 17, 2024
Utensils and equipment food contact surfaces shall be
					 sanitized before use and after cleaning by either:
A. Immersion or contact with potable water
				  heated to a temperature of at least 180 degree F, or
B. The application of a chemical sanitizer
				  listed in
				  21 CFR
				  178.1010 Sanitizing Solutions, which shall be
				  used in accordance with the EPA-approved manufacturer's label use
				  instructions.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-1 - Approved Water Source

Current through 2024-29, July 17, 2024
A. Drinking water
				  must be obtained from an approved source that is:
1. A public water system;
2. A nonpublic water system that is
				  constructed, maintained, and operated according to law.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-2 - Approved Water System

Current through 2024-29, July 17, 2024
A. Water must be
				  received from the source from the use of:
1.
				  An approved public water main; or
2. One or more of the following that must be
				  constructed, maintained, and operated according to law:
a. Nonpublic water main, water pumps, pipes,
				  hoses, connections, and other appurtenances;
b. Water transport vehicles; or
c. Water containers.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-3 - Sampling

Current through 2024-29, July 17, 2024
Water from a nonpublic water system must be sampled and
					 tested at least semi-annually.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-4 - Sample Report

Current through 2024-29, July 17, 2024
The most recent sample report for the nonpublic water
					 system must be retained on file in the establishment or processing
					 plant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-5 - Capacity

Current through 2024-29, July 17, 2024
The water source and system must be of sufficient capacity
					 to meet the peak water demands of the establishment or processing
					 plant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-6 - Water Pressure

Current through 2024-29, July 17, 2024
Water under pressure must be provided to all fixtures,
					 equipment, and nonfood equipment that are required to use
					 water.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-7 - Hot Water

Current through 2024-29, July 17, 2024
A. Hot water
				  generation and distribution systems must be sufficient to meet the peak hot
				  water demands throughout the establishment or processing plant.
B. Hot water must be used for the cleaning of
				  inspection equipment and other equipment, floors, walls, and the like in
				  commercial slaughter establishments, which are subject to contamination by the
				  dressing or handling of diseased carcasses, their viscera and parts.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-8 - Conveying Sewage

Current through 2024-29, July 17, 2024
Sewage must be conveyed to the point of disposal through an
					 approved sanitary sewage system or other system, including use of sewage
					 transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections
					 that are constructed, maintained, and operated according to
					 law.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-9 - Toilet Rooms

Current through 2024-29, July 17, 2024
Toilet rooms must be conveniently located and accessible to
					 employees during all hours of operation.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING › Sec2 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-10 - Hand-washing Lavatory, Minimum Number

Current through 2024-29, July 17, 2024
A. Except as
				  specified under Section 8, Subsection 10(B), at least 1 hand-washing lavatory
				  must be provided.
B. If approved by
				  the Department and capable of removing the types of soils encountered in the
				  food operations involved, an automatic hand washing facility may be used by
				  food employees to clean their hands.
C. If approved by the Department when food
				  exposure is limited and hand-washing lavatories are not conveniently available,
				  such as in some mobile or temporary establishments, employees may use
				  chemically treated towelettes for hand-washing.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-11 - Hand-washing Lavatory Location

Current through 2024-29, July 17, 2024
A. A hand-washing
				  lavatory must be located:
1. To allow
				  convenient use by employees in food preparation, food dispensing, and
				  ware-washing areas;
2. In, or
				  immediately adjacent to, toilet rooms.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-12 - Waste Receptacles, Inedible Products

Current through 2024-29, July 17, 2024
A. Except as specified under Section 8,
				  Subsection 12(B), receptacles and waste handling units for refuse, recyclables,
				  and returnables and for use with materials containing food residue must be
				  durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent.
1. Trucks and receptacles used for inedible
				  materials must be of similar construction and must bear some conspicuous and
				  distinctive mark and may not be used for handling edible products.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-13 - Covering Waste Receptacles

Current through 2024-29, July 17, 2024
A. Receptacles and
				  waste handling units for refuse, recyclables, and returnables must be kept
				  covered with tight fitting lids and be kept:
1. Inside the establishment or processing
				  plant if the receptacles and units:
a.
				  Contain food residue and are not in continuous use; or
b. After they are filled.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-14 - Outside Waste Receptacles

Current through 2024-29, July 17, 2024
A. Receptacles and
				  waste handling units for refuse, recyclables, and returnables used with
				  materials containing food residue and used outside the establishment or
				  processing plant must be designed and constructed to have tight fitting lids,
				  doors, or covers.
B. Receptacles
				  and waste handling units for refuse and recyclables such as an on site
				  compactor must be:
1. Installed so that the
				  accumulation of debris and insect and rodent attraction and harborage are
				  minimized;
2. Facilitate effective
				  cleaning, which requires, at a minimum, that the unit not be installed flush
				  with the base pad under the unit.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-15 - Cleaning Waste Receptacles

Current through 2024-29, July 17, 2024
A. Receptacles and
				  waste handling units for refuse; recyclables, and returnables must be
				  thoroughly cleaned in a way that does not contaminate food, equipment, or
				  utensils.
B. Soiled receptacles and
				  waste handling units for refuse, recyclables, and returnables must be cleaned
				  at a frequency necessary to prevent them from developing a buildup of soil or
				  becoming attractants for insects and rodents.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-16 - Storing Refuse

Current through 2024-29, July 17, 2024
Refuse must be stored in receptacles or waste handling
					 units so that they are inaccessible to insects and rodents.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-17 - Community or Individual Facility

Current through 2024-29, July 17, 2024
Solid waste not disposed of through the sewage system such
					 as through grinders and pulpers must be recycled or disposed of in an approved
					 public or private community recycling or refuse facility; or solid waste may be
					 disposed of in an individual refuse facility such as a landfill or incinerator
					 which is sized, constructed, maintained, and operated in accordance with
					 law.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-18 - Controlling Pests

Current through 2024-29, July 17, 2024
A. Insects,
				  rodents, and other pests must be controlled to minimize their presence on the
				  premises by:
1. Routinely inspecting incoming
				  shipments of food and supplies;
2.
				  Routinely inspecting the premises for evidence of pests;
3. Using methods if pests are found, such as
				  trapping devices or other means of pest control;
4. Eliminating harborage
				  conditions.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-19 - Insect Control Devices, Design and Installation

Current through 2024-29, July 17, 2024
A. Insect control devices that are used to
				  electrocute or stun flying insects must be designed to retain the insect within
				  the device.
B. Insect control
				  devices must be installed so that:
1. The
				  devices are not located over a food preparation area; and
2. Dead insects and insect fragments are
				  prevented from being impelled onto or falling on exposed food, clean equipment,
				  or 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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-20 - Rodent Bait Stations

Current through 2024-29, July 17, 2024
. Rodent bait must be contained in a covered, tamper
					 resistant bait station.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-21 - Outer Openings Protected

Current through 2024-29, July 17, 2024
A. Outer openings
				  of an establishment or processing plant must be protected against the entry of
				  insects and rodents by:
1. Filling or closing
				  holes and other gaps along floors, walls, and ceilings;
2. Closed, tight fitting windows;
				  and
3. Solid self-closing, tight
				  fitting doors.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-22 - Exterior Walls and Roofs, Protective Barrier

Current through 2024-29, July 17, 2024
Perimeter walls and roofs of an establishment or processing
					 plant must effectively protect the establishment or processing plant from the
					 weather and the entry of insects, rodents, and other animals.
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 001-346-8 - SANITARY FACILITIES AND CONTROLS › Subsection 001-346-8-23 - Operating and Storage Rooms for Inedibles, Outside Premises, Maintained in Clean Condition

Current through 2024-29, July 17, 2024
A. All operating
				  and storage rooms and departments of establishments used for edible materials
				  must be maintained in acceptable clean conditions and meet the requirements as
				  specified in 9 CFR 314, Handling and Disposal of Condemned and Inedible
				  Products at Official Establishments and
				  9 CFR
				  381.95, Disposal of Condemned Poultry
				  Products.
B. The accumulation on
				  the premises of establishments of any material in which flies may breed, such
				  as hog hair, bones, paunch contents, or manure is forbidden.
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 001-346-9-1 - Floor, Wall, and Ceiling Surface Characteristics

Current through 2024-29, July 17, 2024
A. Materials for indoor floor, wall, and
				  ceiling surfaces under conditions or normal use must be:
1. Smooth, durable, and easily cleanable for
				  areas where establishment or processing plant operations are
				  conducted;
2. Closely woven and
				  easily cleanable carpet for carpeted areas; and
3. Nonabsorbent for areas subject to moisture
				  such as food preparation areas, walk-in refrigerators, ware-washing areas,
				  toilet rooms.
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 001-346-9-2 - Floors, Walls, and Ceilings; Designed and Installed

Current through 2024-29, July 17, 2024
A. The floors, floor coverings, walls, wall
				  coverings, and ceilings must be designed, constructed, and installed so they
				  are smooth and easily cleanable, except that anti-slip floor coverings or
				  applications may be used for safety reasons.