reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-IV - SANITARY OPERATIONS AND CONTROLS

Current through 2024-29, July 17, 2024
A. An ample
				supply of hot and cold water under pressure shall be maintained in all
				processing areas sufficient to provide water for each processing day. Private
				supplies must be tested yearly, and be from a safe sanitary source.
B. Non-toxic fly ribbons may be used for
				insect control if located properly and changed frequently. Pressurized
				insecticides shall be used strictly according to container instructions and
				must be of the type approved by USDA for use in food plants.
C. Rendering barrels shall be kept in a
				separate area and shall be rodent proof. Primary offal containers shall be
				emptied, washed, and sanitized at least daily.
D. All equipment and utensils shall be
				maintained in a sanitary condition through cleaning at frequent intervals to
				prevent contamination of food and food products.
E. Suitable facilities for cleaning equipment
				and utensils shall be provided at convenient locations.
F. All food contact surfaces shall be cleaned
				and sanitized prior to use and following any interruption during which such
				utensils and contact surfaces may have become contaminated. Where such
				equipment and utensils are used in a continuous production operation, the
				contact surfaces of such equipment and utensils shall be cleaned and sanitized
				on a predetermined schedule using adequate methods for cleaning and sanitizing.
				Sanitizing agents shall be effective and safe under conditions of
				use.
G. Unitization shall be
				accomplished by one of the following methods:
(1) Immersion for at least one half minute in
				clean, hot water at a temperature of at least 170 degrees F. or
(2) Immersion for at least one minute in a
				clean solution containing at least 50 parts per million of available chlorine
				as a hypoclorite and at a temperature of at least 75 degrees F.; or
(3) Immersion for at least one minute in a
				clean solution containing at least 12.5 parts per million of available iodine
				and having a Ph not higher that 5.0 and at a temperature of at least 75 degrees
				F.
(4) Quaternary ammonium
				compounds may also be used, following directions of the manufacturer. Where
				both cleaning and sanitation required, sanitation shall follow cleaning. The
				food contact surfaces of all equipment and utensils which cannot be immersed
				shall be sanitized by rinsing, spraying or swabbing with a chemical sanitizing
				solution of at least twice the strength required for method (1), (2), and (3)
				of this section.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-VI - LABELING

Current through 2024-29, July 17, 2024
A. All packaged products shall bear (a) the
				common or usual name of the product. (b)ingredients in order of predominance,
				(c) net weight or numerical count, (d) name and address of manufacturer or
				distributor and zip code.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-VII - LICENSING

Current through 2024-29, July 17, 2024
A.
Application and Fee
. An owner
				or operator of a food processing and manufacturing establishment used for
				domesticated deer processing shall annually apply to the Department of
				Agriculture, Food and Rural Resources, Division of Regulations for a license
				for the establishment. A license fee of $20.00 shall accompany each
				application. In order to allow for the staggering of license expiration dates,
				initial licenses may be issued for a period exceeding 12 months. In such cases,
				the initial license feel shall be increased in proportion to the length of the
				license period.
B.
Inspection
				and Issuance
. Before a license is issued or renewed, the Department
				shall inspect the premises of the applicant.
Following inspection and receipt of the application and
				  required fee, the Commissioner shall within thirty (30) days of the receipt of
				  the application issue a license to operate any domesticated deer processing
				  plant (Food Processing License) which is found to comply with 22 M.R.S.A.
				  §2151 et seq. and the provisions of Chapter 343, Department of
				  Agriculture, Food and Rural Resources.
C.
Display
. Licenses issued
				shall be displayed in a place visible to consumers and other persons using a
				licensed establishment.
D. Any
				warehouse or warehouse space within the food processing and manufacturing
				establishments covered by this rule shall comply with 01-001 CMR Chapter 551
				(Food Storage Warehouse), but only one license fee need be paid.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-VIII - PERMITS AND GUIDELINES

Current through 2024-29, July 17, 2024
A. An Import Permit
				must be obtained from the Division of Veterinary Services.
B. Guidelines for care and propagation of
				domesticated deer must be obtained from the Division of Production and
				Development.
C. Guidelines for
				controls prior to slaughter must be obtained from the Animal Welfare Board.
The proposed regulations are based on the same standards that
				  existed in Maine under the Maine Meat Act (1969-1980) which governed all meat
				  establishments in Maine. The Maine Meat Act was equal to the USDA function in
				  1980.
The state feels that the slaughter standards for domesticated
				  deer be as stringent as past standards for other meats in order to provide
				  adequate protection to consumers or such products.
A letter directed to this office from the Commissioner of the
				  Department of Inland Fisheries and Wildlife expressed concern about the
				  prevention of escapes of domestic deer into the wild. The Commissioner found
				  that this concern could best be addressed in the Department of Agriculture,
				  Food and Rural Resources Rules Chapter 220 governing importation of deer into
				  Maine.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 353 - LICENSING OF DEER FOR DOMESTIC FOOD

Current through 2024-29, July 17, 2024
SUMMARY:
The purpose of this chapter is to set
				forth requirements for licensing of deer for domestic food.
Persons wishing to propagate domesticated deer must make an
				application to the Division of Regulations, with a $20.00 application fee. All
				propagators of domestic deer must meet the animal health standards contained in
				the Department of Agriculture, Food and Rural Resources' Rules, Chapter
				220.
Persons wishing to sell domesticated deer meat at wholesale or
				retail must apply to the Division of Regulations for a license, accompanied by
				a $20.00 application fee. All sellers must have appropriate certification, in
				accordance to Rule 220, that the meat is from domesticated deer only.
For calendar year 1989 only, the Department of Agriculture will
				issue licenses at no cost to holders of licenses from the Department of Inland
				Fisheries and Wildlife who wish to transfer from the wildlife category to the
				domestic deer category of production.
Holders of valid Livestock Dealer's Licenses who hold each
				individual deer for 24 hours or less do no require a Domestic Deer
				License.
"Domesticated deer as defined in Title
				 7 MRSA
				§1331 may include hybrid varieties
				derived from captive bred/reared North American elk, Cervus canadensis,
				Domesticated Caribou (reindeer), Rangifer tarandus and Sika Deer Cervus
				sika."
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 354 - COUNTRY OF ORIGIN LABELING ON PRODUCE › Section 001-354-I

Current through 2024-29, July 17, 2024
Produce from the countries listed in Section
				  II must be labeled as to country of
				  origin until further notice. Countries are listed for one or more of the
				  following reasons:
A. Products from
				the country were exported to the United States and in at least one instance for
				each country product was found by the Food and Drug Administration to exceed
				U.S. pesticide tolerances.
B. The
				country allows application of a pesticide at rates or in a manner not allowed
				in the U.S. under federal law.
C.
				The country has one or more products under automatic detention from the Food
				and Drug Administration due to past problems with pesticide residues, or use of
				pesticides for which there is no residue tolerance for that pesticide for that
				product in the United States.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 354 - COUNTRY OF ORIGIN LABELING ON PRODUCE › Section 001-354-II

Current through 2024-29, July 17, 2024
The following countries are listed, effective November 20,
				  1989 Produce from these countries must be labeled as to country of
				  origin.
Antigua
Argentina
Australia
Belgium
Belize
Brazil
Cambodia
Canada
Chile
China
Colombia
Costa Rica
Dominican Republic
El Salvador
France
Greece
Guatemala
Honduras
Hong Kong
India
Israel
Italy
Jamaica
Japan
Korea
Mexico
Netherlands
New Zealand
Pakistan
Panama
Peru
Spain
United Kingdom
Venezuela
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 355 - LABELING OF POST-HARVEST TREATMENTS › Section 001-355-A - Definition

Current through 2024-29, July 17, 2024
A postharvest treatment shall include any addition of a
				  pesticide to a food after harvest and before retail sale. Treatment with any
				  substance which alone, in chemical combination, or in formation with one or
				  more other substances, is a pesticide as defined by Title
				   7 MRSA §604, or
				  Title 22 MRSA §1471C shall constitute postharvest treatment. Specifically
				  included is the use of any sprout inhibitor
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 355 - LABELING OF POST-HARVEST TREATMENTS › Section 001-355-B - Labeling of Produce Without Post-Harvest Treatments

Current through 2024-29, July 17, 2024
Any produce which is received that has specific information
				  indicating it has not been treated with any post-harvest treatment shall be
				  labeled by a contiguous sign. No produce without supporting information may be
				  so labeled
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 357 - FOOD SALVAGE › Section 001-357-2 - General Requirements

Current through 2024-29, July 17, 2024
Any food salvage processing establishment, food salvage
				  retail establishment or salvage broker that acquires, sells, distributes or
				  otherwise traffics in distressed, salvageable or salvaged food is subject to
				  these regulations.
Distressed food or salvageable food shall be sold or
				  otherwise distributed only to a licensed food salvage processing
				  establishment.
Salvaged food shall be sold only by a food salvage processing
				  establishment or a food salvage retail establishment or food salvage broker.
				  Salvaged food may be donated with good faith in its integrity in accordance
				  with Maine Statutes, Title 14, Section 166.2.
No interstate movement of distressed or salvageable food
				  shall be made without prior approval of the Department and the responsible
				  agency in the jurisdiction to receive the food. Concurrence shall also be
				  obtained from the FDA or USDA prior to such anticipated movement.
Food salvage processing establishments outside the State may
				  sell or distribute salvaged foods within the State, if such plants conform to
				  the provisions of this regulation or to substantially equivalent provisions and
				  have a valid permit from the Department. To determine the extent of compliance
				  with such provisions, the Department may accept reports from responsible
				  authorities in other jurisdictions where such plants are located.
Food approved for animal consumption shall not be sold or
				  otherwise distributed unless an affidavit is obtained from the receiver,
				  stating that the food will be used only for animals. Such affidavit shall
				  remain on file at the food salvage establishment. Containers of such product
				  must be indelibly marked "for animal consumption only" and shall be denatured.
				  The Department reserves the right to require denaturing of food designated for
				  animal consumption.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 357 - FOOD SALVAGE › Section 001-357-3 - Rules and regulations for food salvage establishments

Current through 2024-29, July 17, 2024
A. Examination and condemnation of
				unwholesome food. Samples of food may be taken by the Commissioner as often as
				nay he necessary for the detection of unwholesomeness, damage or
				contamination.
B.
Notice to
				Commissioner
. It shall be the duty of food salvage processing
				establishment and salvage brokers to keep records for the Commissioner whenever
				distressed foods subject to the provisions of this section are obtained. (May
				be satisfied by Section C.)
(a)
Movement of embargoed foods
1.
				It shall be unlawful for foods under embargo by the Commissioner to be moved to
				a different location without prior permission granted by the
				Commissioner.
2. All movements of
				embargoed foods are to be made only under the supervision of the
				Commissioner.
3. Food and food
				products shall be moved from the localized site of a fire, flood, wreck or
				other cause as expeditiously as possible supervised by the Commissioner or an
				agent so as not to become putrid, unwholesome, rodent or insect harborages, or
				otherwise a menace to public health.
4. All embargoed foods, prior to
				reconditioning and release from embargo shall be transported only in vehicles
				provided with devices to render them capable of being locked and sealed. Where
				highly perishable foods are transported, this is to be done in vehicles
				provided with adequate refrigeration for product maintenance.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 357 - FOOD SALVAGE › Section 001-357-4 - Sorting, reconditioning and labeling

Current through 2024-29, July 17, 2024
A. All
				metal cans of food offered for sale or distribution shall be reasonably free
				from rust and free from rim and/or seam dents that may have compromised the
				seam integrity. Springers, flippers, and swells shall be deemed
				unsalvageable.
B. Where there are
				signs of dirt or contamination under opening devices of cans and other
				containers (pop-top, tape-top, pull-top, key-top) or under the lip of jar top
				or screw top closures, these products shall be deemed unsalvageable.
C.
Dry food products
. Single
				containers of any dry food product that has been exposed to any foreign
				substance that may cause adulteration is unsalvageable. Products in containers
				with an inner wrap - if the inner wrap is broken and there are signs of
				adulteration, then the product is unsalvageable. if outer container shows signs
				of cross contamination, product is unsalvageable.
D. All metal containers whose integrity has
				not been compromised and whose integrity would not be compromised by the
				reconditioning, and which have been partially or totally submerged in water,
				liquid foam or other contaminant shall, after thorough cleaning, be subjected
				to a sanitizing rinse of a concentration of 200 ppm available chlorine for a
				minimum period of 1 minute, or shall be sanitized by another method approved by
				the Department. They shall be subsequently treated properly to inhibit rust
				formation. All other types of containers so damaged shall be deemed
				unsalvageable.
E. Any cans showing
				surface rust shall have labels removed, the outer surface cleaned by buffing,
				an approved protective coating applied where necessary, and shall be relabeled.
				Reconditioning of other types of containers may be required where circumstances
				are justified.
F. All salvaged food
				and food products are to be provided with complete labels. where original
				labels are removed from containers which are to be resold or distributed,
				salvager replacement labels must show the name of the salvager as the
				distributor.
G. Foods contaminated
				and/or adulterated by pesticides, chemicals, or other toxic substances;
				potentially hazardous foods which have been exposed to a temperature above 45
				degrees F. for a period exceeding 4 hours, out of date infant foods, and foods
				packaged in paper or other pervious materials which have been subject to
				contamination shall be unsalvageable.
H. Unsalvageable merchandise shall not be
				sold or distributed, but shall be disposed of in a manner approved by the
				Department.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 357 - FOOD SALVAGE › Section 001-357-5 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and fee
. Each
				application for, or renewal of, a license to operate a food salvage processing
				establishment, a food salvage retail establishment or to act as a salvage
				broker within the meaning of this chapter shall be accompanied by a fee,
				appropriate to the size of the establishment. Applications shall be accompanied
				by the appropriate fee as enumerated in
Chapter 330, License Fees to
				Manufacture and Sell Food & Beverages.
B. Issuance and inspection will conform with
				22 M.R.S.A. §2169.
C.
				Charitable Community Programs that utilized foods donated or purchased from a
				food salvage processing establishment or a food salvage retail establishment or
				a salvage broker for the good of the needy is exempt from licensing.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 357 - FOOD SALVAGE › Section 001-357-6 - Penalties

Current through 2024-29, July 17, 2024
Any person, firm or corporation who violates any of the
				  provisions of
				   22 M.R.S.A.
				  §2167 shall be punished by a fine of not
				  more than $100.00 for the first offense and a fine of not more than $200.00 for
				  each subsequent offense.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-1 - Definitions

Current through 2024-29, July 17, 2024
For the purposes of this chapter and unless the context
				  otherwise indicates, the following words shall have the following
				  meanings:
A. "Corrosion resistant
				material" means those materials that maintain acceptable sanitary surface
				characteristics under prolonged influence of the food to be contacted, the
				normal use of cleaning compounds and sanitizing solutions, and other conditions
				of the use environment.
B.
				"Department" means the Maine Department of Agriculture, Food and Rural
				Resources.
C. "Easily cleanable"
				means readily accessible and of such material and finish and so fabricated that
				residue be effectively removed by normal cleaning methods.
D. "Food-contact surfaces" means those
				surfaces of equipment and utensils with which food normally comes into contact,
				and those surfaces from which food may drain, drip, or splash back onto
				surfaces normally in contact with food.
E. "Potentially hazardous food" means any
				food that consists in whole or in part of milk or milk products, eggs, meat,
				poultry, fish, shellfish, edible crustaceans, or other ingredients, including
				synthetic ingredients, and which is in a form capable of supporting rapid and
				progressive growth of infectious or toxigenic microorganisms.
F. "Sanitization" means effective
				bactericidal treatment of food contact surfaces by a process that is effective
				in destroying vegetative cells of pathogenic bacteria and in substantially
				reducing other microorganisms. Such treatment shall not adversely affect the
				product and shall be safe for the consumer.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-2 - Processes and Controls

Current through 2024-29, July 17, 2024
A. Potentially
				hazardous foods shall be cooked to such time/temperature that effectively
				destroys pathogenic microorganisms.
B. Potentially hazardous foods shall be
				handled in such a manner as to preclude contamination with and the growth of
				pathogenic microorganisms after heat processing.
Examples
1. Potentially hazardous foods shall not
				remain in the temperature "danger zone", between 40 degrees F. and 140 degrees
				F. internal temperature, for a total of more than 4 hours. From the time that
				crabs are cooked until the time packaged crabmeat is stored under refrigeration
				or in potable, drained ice, such cooked crab/crabmeat shall not have remained
				between 40 degrees F. and 140 degrees F. for more than a total of 4
				hours.
2. Means shall be provided
				to transfer cooked crabs from cooking vessels to picking tables without
				contamination. Backed crabs shall be washed only under running water and
				immediately placed in sanitized receptacles of approved design. These sanitized
				receptacles may not be exposed to splash from the wash. Backs and waste may not
				be allowed to accumulate on the washing table. Crabmeat should be picked
				directly into the final container where at all feasible.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-3 - Cleaning and Sanitization of Food Contact Surfaces

Current through 2024-29, July 17, 2024
A. Before beginning operations, all equipment
				shall be retreated with a sanitizer of strength as specified in Food
				Processing/Home Food Manufacturing regulation.
B. Equipment (including sinks), utensils,
				food contact surfaces must be cleaned and sanitized after any interruption in
				operations where such utensils and contact surfaces may have become
				contaminated and at a minimum of every four hours.
C. Refrigerators shall be cleaned and
				sanitized at least weekly, and at any time contamination may have
				occurred.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-4 - Sanitary Operations and Controls

Current through 2024-29, July 17, 2024
A. Unauthorized
				persons shall not at any time be permitted in the processing areas of the
				plant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-5 - Equipment and Utensils

Current through 2024-29, July 17, 2024
A. Equipment and
				utensils shall be designed and constructed of durable, easily cleanable,
				noncorrosive, impervious materials. Example: Metal receptacles shall be
				constructed of non-corrosive metal, seamless and with no rolled
				edges.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-6 - Personnel

Current through 2024-29, July 17, 2024
A. Shall wash hands thoroughly in an adequate
				handwashing facility and sanitize hands by immersion in a hand dip solution
				supplying 100 parts per million active chlorine or equivalent before starting
				work, after each absence from work station, and after any other time when the
				hands have become soiled or contaminated.
B. Food handlers, for example crabmeat
				pickers and packers, shall wear clean aprons which cover the front and sides of
				the body, and caps or nets which cover the hair. Arms should be bare to the
				elbow.
C. There shall be no eating,
				gum chewing, use of tobacco in any form in food processing or packaging
				areas.
D. Personnel shall not be
				permitted to move freely between the raw product areas and cooked product areas
				(as in the case or raw crab areas to cooked crab areas) since foot traffic will
				spread bacteria. A chlorinated foot bath may be provided for personnel
				occasionally going directly from the raw to cooked product areas.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS › Section 001-358-7 - Plant Construction

Current through 2024-29, July 17, 2024
A. New plants
				constructed should have operations in natural sequence to eliminate potential
				contamination factors.
1. Sorting-grading
				rooms, where used.
2.
				Cooker-cooking room.
3.
				Cooling-storage area, adequately vented, and opening directly into refrigerated
				rooms used to store cooked crabs.
4. Picking room. Exits shall be provided from
				this room so as to eliminate unessential traffic through other parts of the
				plant.
5. Equipment washing-storage
				room. If an extra room is provided for washing and storing of utensils, a
				direct entrance shall be provided into the picking room.
6. Weighing and packing room shall be so
				situated and arranged as to give the packing room personnel a full view of the
				picking room.
7. All units shall be
				directly connected and under one roof so as to eliminate contamination
				potentials.
8. Floors shall have at
				least 1/14 inch grade per foot.
9.
				Walls shall be of smooth, nonporous, easily cleanable construction.
10. Floor/wall joints should be
				covered.
11. One handwash sink
				shall be provided for each ten pickers. A container for sanitizer shall be
				provided near the handwash facilities.
12. A two-compartment sink with hot and cold
				running water. This unit shall be used for scrubbing utensils and rinsing in a
				bactericidal solution.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 359 - RULES GOVERNING THE PROCESSING / HANDLING / STORING / LABELING OF SMOKED, CURED AND SALTED FISH › Section 001-359-1 - Definitions

Current through 2024-29, July 17, 2024
For the purposes of this chapter the following words shall
				  have the following meanings:
A. "
				Processed fish" means fish that has been cured, salted, marinated, dried, or
				smoked as food for human consumption.
B. "Smoked fish" means any fish which has
				been subjected to smoke from the burning of wood, sawdust or similar material,
				or immersed in or sprayed with a smoke-flavored solution.
C. "Department" means the Maine Department of
				Agriculture.
D. "Water Phase Salt"
				means the amount of salt compared to the amount of moisture (water) in the
				fish, calculated as percent salt in the finished product multiplied by 100 and
				divided by the percent salt plus the percent moisture in the finished product
				(with percent moisture calculated by subtraction from 100 of the total solids
				in the finished product), expressed in the following equation:
% Water Phase Salt =
% salt X 100
% Salt + % Moisture
(where % moisture = 100 - % total solids)
E. HACCP means Hazard Analysis Critical
				Control Points.
F. Loin muscle means
				the most dense part of the fish.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 359 - RULES GOVERNING THE PROCESSING / HANDLING / STORING / LABELING OF SMOKED, CURED AND SALTED FISH › Section 001-359-2 - Processes and Controls

Current through 2024-29, July 17, 2024
A. There shall be a
				scheduled procedure for all processed fish.
B. All fish offered for sale shall be free of
				viscera prior to processing.
C.
				Processing parameters for smoked fish:
1. For
				hot process smoked fish to be air packaged, a controlled process must be used
				to heat fish to a continuous temperature of at least 145EF. for a minimum of 30
				minutes for fish brined to contain not less than 2.5% water phase salt in the
				loin muscle of the finished product.
2. For hot process smoked fish to be vacuum
				or modified atmosphere packaged, a controlled process must be used to heat fish
				to a continuous temperature of at least 145EF. for a minimum of 30 minutes for
				fish brined to contain not less than 3.5% water phase salt in the loin muscle
				of the finished product or the combination of 3.0% water phase salt in the loin
				muscle of the finished product and not less than 100 or more than 200 parts per
				million of sodium nitrite.
3. Cold
				process smoked fish must use a controlled process to assure that all products
				do not exceed process temperatures in accordance with one of the following
				methods:
a. The temperature in the smoking
				chamber does not exceed 90EF. during a drying and smoking period that does not
				exceed 20 hours; or
b. The
				temperature in the smoking chamber does not exceed 50EF. during a drying and
				smoking period that does not exceed 24 hours.
4. For cold process smoked fish to be air
				packaged, only fish that have been brined to contain not less than 2.5% water
				phase salt in the loin muscle of the finished product may be used.
5. For cold process smoked fish to be vacuum
				or modified atmosphere packaged, only fish that have been brined to contain not
				less than 3.5% water phase salt in the loin muscle of the finished product or
				the combination of 3.0 % water phase salt in the loin muscle of the finished
				product and not less than 100 or more than 200 parts per million of sodium
				nitrite may be used.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 359 - RULES GOVERNING THE PROCESSING / HANDLING / STORING / LABELING OF SMOKED, CURED AND SALTED FISH › Section 001-359-3 - Product Handling

Current through 2024-29, July 17, 2024
A. Product
				temperatures of 38EF. or below are required during receiving, handling and
				storage of raw fish and processed fish except:
1. When undergoing hot smoking or cold
				smoking
2. Processed fish that have
				a water phase salt level of at least 17% shall not require refrigerated
				storage.
3. Processed fish which
				contain a water phase salt level of at least 10% or a Ph of 4.6 or below may be
				distributed at temperatures that do not exceed 45EF.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 359 - RULES GOVERNING THE PROCESSING / HANDLING / STORING / LABELING OF SMOKED, CURED AND SALTED FISH › Section 001-359-4 - Labeling

Current through 2024-29, July 17, 2024
A. Shipping containers, retail packages, and
				shipping records relating to processed fish shall indicate, by appropriate
				labeling, the perishable nature of the product. Frozen finished product shall
				clearly indicate that the product shall remain frozen until thawed at
				refrigerated temperatures and shall not be refrozen. Refrigerated product shall
				clearly and conspicuously state Keep Refrigerated at 38EF. or Below.
B. Packages shall be coded for processing
				traceability.
C. Package labels
				shall list all ingredients. Package labeling should comply with the Nutritional
				Labeling and Education Act where required under Federal law.
Violations:
Any person who violates any
				  provision of this rule may be punished under Chapter 551 of
				   22 MRSA
				  §§1865 and
				  2166.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 361 - ON FARM RAISING, SLAUGHTER AND PROCESSING OF LESS THAN 1000 READY-TO-COOK WHOLE RABBITS CARCASSES › Section 001-361-1 - DEFINITIONS

Current through 2024-29, July 17, 2024
For purposes of this chapter and unless the context otherwise
				  indicates, the following words shall have the following meanings.
A. "Ante-mortem inspection" means the
				inspection of live rabbits prior to being slaughtered for sickness or
				disease.
B. "Community Supported
				Agriculture" means an arrangement whereby individual consumers have agreements
				with a farmer to be provided with food or other agricultural products produced
				on that farm.
C. "Interstate
				Commerce" means the sale or the transportation of ready to cook rabbit between
				different states.
D. "Locally Owned
				Grocery Store" means a grocery store at least 51% of which is owned by one or
				more residents of the State and that has a gross floor area of 25,000 square
				feet or less.
E. "Locally Owned
				Restaurant" means an eating establishment at least 51% is owned by one or more
				residents of the State and that is not a chain restaurant pursuant to
				22 MRSA
				section2491, subsection 2-B.
F. "Post Mortem Inspection" means the
				inspection of rabbit organs and tissue for evidence of disease which would make
				the meat unsuitable for human food.
G. "Principal Display Panel" means the part
				of the label most likely to be displayed, presented, shown, or examined under
				customary conditions to the consumer.
H. "Quarantine" means a place of isolation in
				which live rabbits that have arrived from elsewhere or been exposed to
				infectious or contagious disease are placed.
I. "Rabbit Producer" means a person that
				raises rabbits offered for sale.
J.
				"Ready-to-Cook Rabbit" means domestic rabbit which has been slaughtered for
				human food, from which the head, heart, kidneys, blood, skin, feet, and
				inedible viscera have been removed and that is ready to cook without need of
				further processing.
K.
				"Segregation" means placing diseased rabbits in a restricted area.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 361 - ON FARM RAISING, SLAUGHTER AND PROCESSING OF LESS THAN 1000 READY-TO-COOK WHOLE RABBITS CARCASSES › Section 001-361-2 - EXEMPTION FOR FARM RAISED RABBITS SLAUGHTER AND PROCESSING

Current through 2024-29, July 17, 2024
A. Live rabbits are exempted from ante mortem
				and post mortem inspections, quarantine, segregation and reinspection when:
(1) Rabbits are born and raised by the rabbit
				producer to maturity on the farm where they are slaughtered and processed as
				whole ready-to-cook rabbit carcasses.
(2) The farm raises fewer than 1000 live
				rabbits that are slaughtered on the farm during a calendar year (January
				1st to December
				31st).
(3) Farm slaughtered ready-to-cook whole
				rabbit carcasses are not offered for sale and transported in interstate
				commerce.
(4) Processed rabbit that
				is sold as a ready-to-cook whole rabbit carcass shall have the head, heart,
				kidneys, blood, skin, feet, and inedible viscera removed.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 361 - ON FARM RAISING, SLAUGHTER AND PROCESSING OF LESS THAN 1000 READY-TO-COOK WHOLE RABBITS CARCASSES › Section 001-361-3 - RESTRICTIONS ON POINT OF SALE

Current through 2024-29, July 17, 2024
A. Ready-to cook
				whole rabbit carcasses that were raised, slaughtered and processed on a rabbit
				producer's farm and labeled in accordance with §2(e)(1) of this rule may
				be sold by the rabbit producer in the following locations or manner:
(1) Retail sales directly to consumers by the
				rabbit producer from the rabbit producer's farm.
(2) Retail sales by the rabbit producer
				directly to consumers at a farmers' market as defined in Title 7, section 415,
				subsection 1, paragraph A.
(3)
				Retail sales delivered to a consumer's home.
(4) Retail sales to an individual who is a
				member of a community supported agriculture farm that has a direct marketing
				relationship with the rabbit producer.
(5) Wholesaling ready-to-cook whole rabbit
				carcasses to a locally owned grocery store.
(6) Wholesaling ready-to-cook whole rabbit
				carcasses to a locally owned restaurant.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 365 - FIELD SANITATION › Section 001-365-I - DEFINITIONS

Current through 2024-29, July 17, 2024
A.
Agricultural employer
.
				"Agricultural employer" means any person, corporation, association or other
				legal entity that owns or operates an agricultural establishment or on whose
				premises or in whose interest an agricultural establishment is operated; or any
				person, corporation, association or other legal entity who is responsible for
				the management and condition of an agricultural establishment or who acts
				directly or indirectly in the interest of such an employer in relation to any
				employee.
B.
Agricultural
				establishment
. "Agricultural establishment" means a farming enterprise
				that uses paid employees in the production of food, fiber, or constituents
				thereof such as seed, seedlings, plants, or part of plants.
C.
Commissioner
. "Commissioner"
				means the Commissioner of the Department of Agriculture, Food and Rural
				Resources.
D.
Handlabor
				operations
. "Handlabor operations" means agricultural activities or
				operations performed by hand or with hand tools or hand equipment, including
				without limitation the hand harvest of vegetables, nuts and fruit, hand weeding
				of crops and hand planting of seedlings, but excluding handlabor operations
				performed as a part of forestry operations or in the care or feeding of
				livestock or in permanent structures (e.g., processing facilities, packing
				houses, greenhouses).
E.
Handwashing facility
. "Handwashing facility" means
1. a facility providing either a basin,
				container or outlet, with an adequate supply of clean water, soap or an equally
				effective cleansing agent and single use towels; or
2. the provision of prepackaged, single use
				moist towelettes, in quantity sufficient to enable each employee to use several
				towelettes each day: or
3. the
				provision of waterless soap and single use towels, both in quantity sufficient
				to enable each employee to clean his/her hands several times each day.
Where water for handwashing is not potable, the employer
				  shall post and maintain a sign effective to so inform employees.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 365 - FIELD SANITATION › Section 001-365-II - SCOPE

Current through 2024-29, July 17, 2024
A. Pending further investigation and
				rulemaking by the Commissioner, the requirements of this rule apply to any
				agricultural establishment where employees are engaged in handlabor operations
				in blueberry fields, unless otherwise provided by B.
B.
Exceptions
1. This rule does not apply to an
				agricultural establishment where only members of the agricultural employer's
				immediate family are employed.
2.
				This rule does not apply to an agricultural establishment where ten (10) or
				fewer employees are engaged on any given day in handlabor operations in the
				field, provided that the employees work under conditions which provide
				protection comparable to that which would be provided by compliance with the
				requirements of this rule. In determining the number of employees, employees
				who are members of the agricultural employer's immediate family are not
				required to be counted.
3. The
				toilet and handwashing facility requirements of this rule do not apply to
				employees who are engaged in handlabor operations in the field for three (3)
				hours or less on any given day, including transportation time to and from the
				field.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 365 - FIELD SANITATION › Section 001-365-III - SEPARABILITY

Current through 2024-29, July 17, 2024
If any provision of this rule or its application to any
				  person or circumstances is held invalid, the application of the provision to
				  other persons or circumstances, and the validity and applicability of the
				  remaining provisions, shall not be affected thereby.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 365 - FIELD SANITATION › Section 001-365-IV - GENERAL REQUIREMENTS

Current through 2024-29, July 17, 2024
A.
APPLICABILITY
The requirements of this section apply, in accordance with
				  II., to agricultural employers whose employees are engaged in handlabor
				  operations in the field, except to the extent that they are modified by
				  Specific Requirements of this rule.
B.
PROVISION OF FACILITIES
Agricultural employers shall provide the following for
				  employees engaged in handlabor operations in the field:
1.
Potable drinking water
a. Potable water shall be provided and shall
				be placed in locations reasonably accessible to all employees.
b. The water shall be suitably cool,
				uncontaminated and in sufficient amounts, taking into account the air
				temperature, humidity and the nature of the work performed, to meet all
				employees' needs during the entire work period.
c. The water shall be dispensed by sanitary
				fountain or by sanitary single use, disposable cups supplied in quantity to
				meet all employees' needs. Where cups are provided, a receptacle for their
				disposal shall be provided in close proximity to the water dispenser.
d. The use of common drinking cups or dippers
				is prohibited.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 365 - FIELD SANITATION › Section 001-365-V - SPECIFIC REQUIREMENTS

Current through 2024-29, July 17, 2024
A.
APPLICABILITY
The specific requirements set forth in this section apply, in
				  accordance with II., to agricultural employers whose employees are engaged in
				  handlabor operations in blueberry fields. Except as specifically modified in
				  this section, all of the requirements of IV. also apply to such
				  employers.
B.
PROVISION OF FACILITIES
1.
Potable drinking water
. Potable drinking water shall be provided
				at each field in a location that is reasonably accessible to all employees
				throughout the work period, in an amount equal to not less than one (1) gallon
				per day per employee.
2.
Toilet and handwashing facilities
. One toilet and one handwashing
				facility shall be provided for each thirty (30) employees or fraction thereof.
				These facilities, or transportation thereto provided by the agricultural
				employer in accordance with IV. B. 2. c., shall be located within one quarter
				(1/4) mile (0.4kilometers) of each employees place of work in the
				field.
3.
Comparable
				protection
. An agricultural employer whose employees are engaged in
				handlabor operations in the blueberry fields may provide potable water in
				quantities less than or at locations different from those specified in I.,
				and/or toilet and/or handwashing facilities different in number and/or location
				from those specified in 2., provided that the employer thereby provides
				protection comparable to that which would be provided by compliance with the
				requirements of this section.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 375 - DETERMINATION OF SAFETY AND SUFFICIENCY OF DAM OR RESERVOIR › Section 001-375-1 - Introduction

Current through 2024-29, July 17, 2024
The determination of the "safety and sufficiency of a dam or
				  reservoir" as defined in
				   38 M.R.S.A.
				  §811 shall be made pursuant to this
				  rule. When a dam or reservoir is in addition found to be "unsafe or dangerous
				  to the lives or property of persons residing, carrying on business, or employed
				  near or below the same" ('812), the inspector of Dam shall recommend
				  alterations, repairs and additions to the dam or reservoir for the protection
				  of life and property. These include but are not limited to recommendations that
				  the reservoir level be lowered in a safe manner, that structural repairs or
				  additions be made to the dam or reservoir,, that certain operating procedures
				  be adopted or implemented, or that the dam or reservoir be removed. Failure of
				  the dam owner to comply with these recommendations may result in court action
				  as described in
				   38 M.R.S.A.
				  §812.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 375 - DETERMINATION OF SAFETY AND SUFFICIENCY OF DAM OR RESERVOIR › Section 001-375-2 - Scope of Dam inspection

Current through 2024-29, July 17, 2024
A. The inspector of
				Dam shall make a safety assessment of a given dam or reservoir with a degree of
				thoroughness appropriate for the particular facility, taking into account such
				factors as:
a. consequences of a total failure
				of the facility
b. stage of life of
				the project
c. level of safety
				required
d. nature of the facility
				and its site
The Inspector of Dam shall first make the appropriate
				  determination of the level of consequences of a complete failure of the darn or
				  reservoir. He shall then determine appropriate criteria for the performance of
				  the facility. Next, he shall make a site inspection in which he searches for
				  any field evidence of possible malfunctions of the facility. During or
				  following the site inspection, the Inspector of Dam shall obtain any available
				  documents on the investigation, design, construction, and performance of the
				  dam.