reglab/statecodes huggingface dataset:
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-4 - Equipment and Utensils

Current through 2024-29, July 17, 2024
1. Equipment and
				utensils shall be adequate for their intended use.
2. Equipment and utensils shall be designed
				and constructed to enable easy cleaning and maintenance.
3. Equipment shall not contaminate food with
				lubricants, fuel, metal fragments, contaminated water or other sources of
				possible contamination.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-5 - Cleaning and Sanitation of Food Contact Surfaces

Current through 2024-29, July 17, 2024
1. All equipment and utensils shall be
				maintained in sanitary condition by cleaning at frequent intervals to prevent
				contamination of food and food products.
2. Suitable facilities for cleaning equipment
				and utensils shall be provided at convenient locations.
3. 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.
4. Sanitization shall be
				accomplished by one of the following methods;
A. Immersion for at least one-halve (1/2)
				minute in clean, hot water at a temperature of at least 170° F
B. Immersion for at least one minute in a
				clean solution containing at least 50 parts per million of available chlorine
				as a hypochlorite and at a temperature of not more than 75° F
C. 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 than 5.0 and at a temperature of at least 75°
				F
D. Any other sanitization method
				approved by a proper processing authority.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-6 - Sanitary Operations and Controls

Current through 2024-29, July 17, 2024
1. The water
				supply shall be ample for operations, and shall be of safe and sanitary
				quality. Water may be drawn from a public or private supply. Private water
				supplies shall be tested semi-annually and shall conform to Maine drinking
				water quality standards.
2. Hot and
				cold running water under pressure shall be provided in all areas where foods
				are processed and at all hand wash stations. Corrosion resistant material shall
				be used for washing equipment and utensils.
3. If toilets are provided, human sewage
				disposal shall be made into a public sewerage system or into an approved
				private sewerage system. Processing water disposal may be via a system with an
				approved nutrient management plan or an approved alternative disposal
				plan.
4. Adequate floor drains
				shall be provided in areas where floors are subjected to flooding type of
				cleaning or where there is release or discharge of water and waste onto the
				floor.
5. Hand washing facilities
				shall be designated for "hand washing only", and be adequate and conveniently
				located in processing areas. Soap or detergent, and disposable towels or other
				one-use drying devices, shall be provided at all times. Hand washing facilities
				shall be maintained in a clean and sanitary condition. Hand wash signs shall be
				posted.
6. Offal and rubbish shall
				be conveyed, disposed of or stored in such a manner as to minimize the
				development of odor, prevent waste from becoming an attractant, harborage or
				breeding place for vermin and flies and prevent contamination of food, food
				contact surfaces and water supply.
7. Effective measures shall be taken to
				protect against contamination of food in or on the premises by cats, dogs,
				birds, rodents or insects.
8.
				Buildings, fixtures and other physical facilities shall be kept in good repair
				and maintained in an orderly, sanitary condition at all times
9. Cleaning operations shall be conducted in
				such a manner as to minimize food contamination or the contamination of food
				contact surfaces.
10. Only
				detergents, disinfectants and other cleaning supplies contained in the current
				List of Chemical Compounds, authorized for use under U.S.D.A. Inspection and
				Grading Programs shall be used in slaughter and processing facilities. Such
				detergents, disinfectants, and cleaning supplies shall be used only for their
				approved purposes as noted in the list. Chemicals, poisonous or toxic
				materials, shall be stored so they can not contaminate food, equipment or food
				contact surfaces.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-7 - Processes and Controls

Current through 2024-29, July 17, 2024
1. All materials
				used in the processing operation shall be stored under conditions which will
				protect against contamination and deterioration.
2. Containers and carriers of raw materials
				shall be inspected on receipt to assure that their condition will not
				contribute to contamination or deterioration of product.
3. Any ice used in contact with the product
				shall be made from potable water and be manufactured in accordance with all
				applicable food safety standards. It shall be stored, transported and handled
				in a sanitary manner. Ice may not be re-used. Each lot of poultry requires
				fresh ice from a potable source.
4.
				Food processing areas and equipment used for the processing of human food shall
				not be used in the processing of animal feed or inedible products unless such
				use cannot result in the contamination of human food.
5. Processing equipment shall be maintained
				in a sanitary condition through frequent cleaning and shall be sanitized where
				necessary.
6. Chemical,
				microbiological or extraneous testing procedures shall be utilized where
				necessary to identify sanitation failures or food adulterations.
7. Packaging processes or materials shall not
				transmit contaminants or objectionable substance to the product.
8. Processors shall keep records, so as to
				enable them to identify specific food lots affected by contamination, spoilage
				or insanitary conditions and must make these records available to department
				inspectors upon their request at all reasonable times.
9. Finished products shall be stored and
				transported under conditions which will preclude all contamination and protect
				against deterioration of the product and the container.
10. Poultry carcasses should be cooled.
				Methods to cool poultry carcasses include, cavity of carcasses filled with and
				covered with potable ice in a clean container until cold, or carcasses cooled
				under cold running water in a clean container until cold, or carcasses bagged,
				labeled, immediately frozen at less than 10°F, or other acceptable,
				sanitary means of chilling carcasses in a timely manner. Poultry carcasses
				should be placed in cold storage until sold. Cold Storage can be part of the
				processing facility, adjacent to the processing facility, within the producer's
				house, or other areas, and must be dedicated to any food to be sold (cold
				storage cannot be used to store personal food items). Cross contamination from
				other commercial products kept in the cold storage must be
				eliminated.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-8 - Personnel

Current through 2024-29, July 17, 2024
1. Employees shall wear clean outer garments,
				maintain a high degree of personal cleanliness, and wear effective hair
				restraints in processing areas.
2.
				Employees shall remove all jewelry, with the exception of wedding rings, to
				include wrist watches, during periods in which food components are manipulated
				by hand.
3. Nail polish present
				shall be removed or covered with gloves during periods in which food components
				are manipulated by hand.
4.
				Employees shall wash hands thoroughly in an adequate hand washing facility
				before starting work, after each absence from workstation, and after any other
				time when the hands may have become soiled or contaminated.
5. Gloves used in food handling shall be
				maintained in an intact, clean and sanitary condition. Such gloves shall be
				constructed of an impermeable material except where their usage would be
				inappropriate or incompatible with the work involved.
6. No person shall use tobacco in any form in
				food processing, food handling and equipment/utensil washing areas.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-9 - Labeling

Current through 2024-29, July 17, 2024
1. Retail product sold directly to household
				consumers
must
bear a label with the following information on each
				individual package:
i. Name, address and zip
				code of Grower/Producer,
ii. Common
				name of the product
iii. Net
				weight
iv. Lot number
v. Safe handling instructions to include:
"Keep refrigerated or frozen. Thaw in refrigerator or
				  microwave. Keep raw poultry separate from other foods. Wash working surfaces,
				  including cutting boards, utensils, and hands after touching raw poultry. Cook
				  thoroughly to an internal temperature of at least 165°F maintained for at
				  least 15 seconds. Keep hot foods hot. Refrigerate leftovers immediately or
				  discard."
vi.
				Maine Grower/Producer license number
vii. A statement that says: "Exempt under 22
				M.R.S. section 2517-C
NOT INSPECTED"
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-10 - Licensing Procedure

Current through 2024-29, July 17, 2024
1.
Application and Fee:
Application for approval as a Grower/Producer
				Exempt Processor shall be filed annually with the Department of Agriculture,
				Food and Rural Resources. Applications shall be accompanied by the appropriate
				fee as enumerated in
Chapter 330, License Fees to Manufacture and Sell
				Food & Beverages.
In order to allow for the staggering of license
				expiration dates, initial licenses may be issued for a period exceeding twelve
				months. In such cases, the initial license fee shall be increased in proportion
				to the length of the license period.
2.
Inspection and Issuance:
Before a license is issued 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, issue a license to
				operate any Grower/Producer Exempt slaughter facility which is found to comply
				with this chapter and any other applicable rules adopted by the commissioner.
				When any applicant does not meet the requirements of this chapter, the
				commissioner may, in his or her sole discretion, issue either a temporary
				license for a specified period not to exceed 90 days, during which time
				corrective actions as specified by the commissioner shall be taken by the
				applicant to meet all applicable requirements or a conditional license setting
				forth conditions which shall be met by the applicant to the satisfaction of the
				commissioner.
3. Display. Licenses
				must be displayed in such a manner as to be easily seen by consumers or other
				persons using a licensed establishment.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION › Section 001-348-11 - Facility Reviews

Current through 2024-29, July 17, 2024
1. Grower/Producer
				Exempt slaughter facilities will be reviewed at least annually and may be
				inspected more frequently, at the discretion of the Commissioner, to monitor
				ongoing compliance with the requirements of these rules. Facilities with
				deficiencies that are not corrected in accordance with the correction plan
				issued by the department may have their Grower/Producer Exempt status suspended
				or revoked. Risk Categories and requirements for follow-up inspections are as
				follows:
i. Category 1 - highest risk;
				production adulteration detected; follow-up within
5 business
				days.
ii. Category 2 -
				moderate risk; no adulterated product found however insanitary conditions exist
				so that there is a high risk for product adulteration; follow-up within
30 days
.
iii. Category
				3 - slight risk; there may be structural improvements to be made that will
				reduce the potential for insanitary conditions in the long term; follow-up
				within
6 months.
iv.
				Category 4 - no deficiencies exist; facilities reviewed at least
				annually.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 349 - ETHYLENE DIBROMIDE (EDB): TOLERANCE LEVELS IN FOOD PRODUCTS › Section 001-349-1 - Purpose

Current through 2024-29, July 17, 2024
The purpose of this rule is to protect public health by
				  limiting the quantity of EDB (ethylene dibromide) which may be present in
				  certain food products and to establish that products in which EDB is present in
				  amounts which exceed these limits are adulterated and may not be manufactured,
				  sold or delivered, held or offered for sale in Maine.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 349 - ETHYLENE DIBROMIDE (EDB): TOLERANCE LEVELS IN FOOD PRODUCTS › Section 001-349-2 - Levels

Current through 2024-29, July 17, 2024
The presence of EDB in the following types of food products
				  at levels above those specified herein is deemed to be unsafe within the
				  meaning of
				   22 M.R.S.A.
				  §2158 and
				  2156(1)(B).
Milled grain products intended to receive further
							 cooking
30 ppb
Ready-to-eat products containing grains
5
							 ppb
Baby foods
0 ppb
Food products of the specified types containing EDB in excess
				  of these amounts are deemed to be adulterated within the meaning of
				   22 M.R.S.A.
				  §2155 and
				  2156, and
				  their manufacture, sale or delivery, holding or offering for sale is
				  illegal.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 349 - ETHYLENE DIBROMIDE (EDB): TOLERANCE LEVELS IN FOOD PRODUCTS › Section 001-349-3 - Applicability to milled grain products

Current through 2024-29, July 17, 2024
With respect to milled grain products intended to receive
				  further cooking, the level set by this rule does not apply to such products
				  which are sold or delivered, held or offered for sale on the wholesale market
				  for use in the commercial manufacture of products which, after manufacturing,
				  will appear on the retail consumer market as a milled grain product intended
				  for further cooking or as a ready-to-eat product. (These products on the retail
				  consumer market are subject to this rule.)
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 350 - REGULATIONS UNDER THE MAINE COMMERCIAL FERTILIZER LAW › Section 001-350-2 - REGISTRATION

Current through 2024-29, July 17, 2024
1. Each brand and grade of commercial
				fertilizer must be registered in accordance with the requirements of Title 7
				M.R.S. § 743 before being offered for sale, sold or distributed in the
				State of Maine.
2. Applications for
				the registration of fertilizers manufactured from or containing "waste
				materials", as that term is defined in Chapter 350 section 1.(16), and
				applications for registration of fertilizers containing materials which may be
				considered deleterious as defined 7 M.R.S. § 747 subsection 2, Deleterious
				Materials, must include the following information:
A. Specific identification of any and all
				waste materials and/or deleterious materials contained in the fertilizer,
				including but not limited to their nature, composition, and source;
				and
B. An analysis of materials
				contained in the fertilizer by an independent laboratory verifying compliance
				with the standards for metals as established in Chapter 350 section
				8;
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 350 - REGULATIONS UNDER THE MAINE COMMERCIAL FERTILIZER LAW › Section 001-350-3 - PLANT NUTRIENTS

Current through 2024-29, July 17, 2024
1. In addition to
				Total Nitrogen (N), Available Phosphate
				(P2O5), and Soluble Potash
				(K2O), other plant nutrients when mentioned in any form
				or manner shall be registered and shall be guaranteed. Guarantees shall be made
				on the elemental basis, sources of the elements guaranteed and proof of
				availability shall be provided to the Maine Department of Agriculture upon
				request. Except guarantees for those water soluble nutrients labeled for ready
				to use foliar fertilizers, ready to use specialty liquid fertilizers,
				hydroponic or continuous liquid feed programs and guarantees for potting soils,
				the following percentages represent the minimum concentrations for any
				secondary or minor nutrients contained in fertilizers which may be accepted for
				registration:
Element
Minimum Conc., %
Calcium (Ca)
1.0000
Magnesium (Mg)
0.5000
Sulfur (S)
1.0000
Boron (B)
0.0200
Chlorine (Cl)
0.1000
Cobalt (Co)
0.0005
Copper (Cu)
0.0500
Iron (Fe)
0.1000
Manganese (Mn)
0.0500
Molybdenum (Mo)
0.0005
Nickel
0.0010
Sodium (Na)
0.1000
Zinc (Zn)
0.0500
2.
				Only fertilizers containing one or more of the above listed plant nutrients,
				with guaranteed amounts meeting the minimum concentrations, may be accepted for
				registration. Any of the above listed plant nutrients which are guaranteed must
				appear, in the order listed, immediately following guarantees for the primary
				nutrients of nitrogen, phosphate and potash.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 350 - REGULATIONS UNDER THE MAINE COMMERCIAL FERTILIZER LAW › Section 001-350-4 - FERTILIZER DEFICIENCY - INVESTIGATIONAL ALLOWANCES

Current through 2024-29, July 17, 2024
1. A commercial fertilizer shall be deemed
				deficient if the analysis of any nutrient is below the guaranteed percentage by
				an amount exceeding the values in the following schedule, or if the overall
				index value of the fertilizer is below 98%.
Guarantee, percent
Nitrogen
(N)
Avail. Phosphate
(P2O5)
Sol. Potash
(K2O)
Investigational Allowance,
							 percent
04 or less
0.49
0.67
0.41
05
0.51
0.67
0.43
06
0.52
0.67
0.47
07
0.54
0.68
0.53
08
0.55
0.68
0.60
09
0.57
0.68
0.65
10
0.58
0.69
0.70
12
0.61
0.69
0.79
14
0.63
0.70
0.87
16
0.67
0.70
0.94
18
0.70
0.71
1.01
20
0.73
0.72
1.08
22
0.75
0.72
1.15
24
0.78
0.73
1.21
26
0.81
0.73
1.27
28
0.83
0.74
1.33
30
0.86
0.75
1.39
2.
				For values not listed in the above schedule, calculate the appropriate value by
				interpolation.
3. The overall index
				value is calculated by comparing the commercial value guaranteed with the
				commercial value found and shall be determined by using the following formula:
A. The calculation of the overall index value
				shall be determined by multiplying 100 times the commercial value found and
				dividing by the commercial value guaranteed.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 350 - REGULATIONS UNDER THE MAINE COMMERCIAL FERTILIZER LAW › Section 001-350-5 - FERTILIZERS NOT MEETING STANDARDS FOR INGREDIENTS

Current through 2024-29, July 17, 2024
1. Any fertilizer failing to meet the
				standards for ingredients established by Chapter 350 sections 3 or 4 will not
				be accepted for registration.
2. If
				it is determined that a fertilizer fails to meet the standards for ingredients
				established by Chapter 350 sections 3 or 4 after it is registered, then the
				registration of that fertilizer may be suspended or cancelled in accordance
				with 7 M.R.S. § 743.
3.
				Nothing in this subsection shall be construed as a limitation of the Department
				of Agriculture, Food and Rural Resources' authority under 7 M.R.S. Chapter 103,
				subchapter 5.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 350 - REGULATIONS UNDER THE MAINE COMMERCIAL FERTILIZER LAW › Section 001-350-6 - FERTILIZER LABELING

Current through 2024-29, July 17, 2024
1. The following
				information, in the format presented, is the minimum required for all
				fertilizer labels. For packaged products, the information must appear either on
				the front or back of the package and occupy at least the upper-third of the
				package, or the information may be printed on a tag and securely attached to
				the package. This information shall be in a readable and conspicuous form. For
				bulk products, the information must be contained on a printed form, which must
				accompany the fertilizer and be supplied to the purchaser at time of delivery.
A. Net Weight
B. Brand
C. Grade (Provided that the grade shall not
				be required when no primary nutrients are claimed)
D. Guaranteed Analysis
Total Nitrogen
				  (N)............................................________%
________% Ammoniacal Nitrogen
________% Nitrate Nitrogen
________% Water Insoluble Nitrogen
________% Urea Nitrogen
________% (Other recognized and determinable forms of
				  Nitrogen)
Available Phosphate
				  (P2O5).............................
				  ________%
Soluble Potash
				  (K2O)................................. ....
				  ________%
(Other nutrients, elemental basis)......________%
E. Sources of nutrients, when
				shown on the label, shall be listed below the completed guaranteed analysis
				statement.
F. Name and address of
				registrant
G. Directions for use
				for fertilizer distributed to the end user:
(1) For specialty fertilizer, minimum
				directions for use shall include:
(a)
				Recommended application rate or rates in units of weight or volume per unit of
				area coverage (where application rates are given in volume, the label shall
				provide sufficient information to calculate the application rates by
				weight);
(b) Application timing and
				minimum intervals to apply the product when plants can utilize nutrients;
				and
(c) The statement "Apply Only
				as Directed" or a statement of similar designation.
(2) For all other fertilizers, minimum
				directions for use shall include at least one of the following:
(a) A statement such as:
Use in accordance with recommendations of a qualified
				  individual or institution (such as a certified crop advisor, agronomist, or
				  university crop extension publication) or apply according to recommendations in
				  your approved nutrient management plan; or
(b) Detailed directions for a specific
				use.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 350 - REGULATIONS UNDER THE MAINE COMMERCIAL FERTILIZER LAW › Section 001-350-7 - SLOWLY RELEASED PLANT NUTRIENTS

Current through 2024-29, July 17, 2024
1. No
				fertilizer label shall bear a statement indicating that certain plant nutrients
				contained in a fertilizer are released slowly over a period of time, unless the
				slow release components are identified and guaranteed at a level of at least
				15% of the total guaranteed for that nutrient(s).
2. Products with recognized slow release
				properties include:
A. Water insoluble
				products, such as natural organics, ureaform materials, urea-formaldehyde
				products, isobutylidene diurea, and oxamide;
B. Coated slow release products, such as
				sulfur coated urea and other encapsulated soluble fertilizers;
C. Occluded slow release products, where
				fertilizers or fertilizer materials are mixed with waxes, resins, or other
				materials and formed into particles; and
D. Products containing water soluble nitrogen
				such as ureaform materials, urea-formaldehyde products, methylenediurea (MDU),
				dimethylenetriurea (DMTU), dicyanodiamide (DCD). The terms, "water insoluble",
				"coated slow release", "slowly available water soluble", and "occluded slow
				release" are accepted as descriptive of these products, provided the
				manufacturer can show a testing program substantiating the claim.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-1 - 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. "Adequate" means that
				which is needed to accomplish the intended purpose in keeping with good public
				health practice.
B. "Easily
				cleanable" means readily accessible and of such material and finish and so
				fabricated that residues may be completely removed by usual cleaning
				methods.
C. "Employee" means any
				person working in an ice plant or ice production area within any commercial
				establishment, who transports ice or ice containers, who engages in ice
				manufacture, processing, packaging, storage, or distribution, or who comes into
				contact with any ice equipment.
D.
				"Food Contact Surfaces" means any surface, including water lines, that contacts
				the product or ingredients, and those surfaces from which water may drain,
				drip, or splash back onto food or food contact surfaces.
E. "Department" means the Maine Department of
				Agriculture, Food and Rural Resources.
F. "Ice" means the product, in any form,
				obtained as a result of freezing water by mechanical or artificial means. It
				does not include product formed by the natural process of freezing of untreated
				surface waters, which shall be created separately in these
				regulations.
G. "Industrial Ice"
				means product which is not produced under sanitary conditions, and which is
				used in a non-food industrial process, such as cooling glue or concrete
				mix.
H. "Ice Plant" means any
				commercial establishment or production area within any commercial
				establishment, together with the necessary appurtenances, in which ice is
				manufactured, processed, or packaged.
I. "Processing" means grinding, crushing,
				flaking, cubing, or any other operation which changes the physical
				characteristics of ice packaged for human consumption.
J. "Sanitization" means effective
				bactericidal treatment by a process that effectively destroys microbes of
				public health significance, without adversely affecting the safety of the
				product.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-4 - Premises

Current through 2024-29, July 17, 2024
The grounds of the outer building or buildings shall be clean
				  and well-drained, free from any materials or conditions that may create rodent,
				  bird and/or insect harborages, and free from other nuisances and sources of
				  contamination.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-5 - Plant Construction and Design

Current through 2024-29, July 17, 2024
A. The
				manufacturing, processing or packaging of ice shall be conducted in an area
				which is adequately lighted and ventilated and of proper construction. This
				area shall be used for no other purpose than the manufacture, processing or
				packaging of ice, or for food storage or food preparation, and shall be
				physically separated from any other activity, in order to prevent
				cross-contamination such as bacteria, molds, toxic chemicals, and filth
				contamination.
B. The floor, walls,
				ceiling of all rooms in which ice is manufactured, processed, packaged, and
				stored, shall be of such material and so constructed that they can be
				maintained in a clean, sanitary condition.
C. Lighting of 50 foot candles in production
				areas and 20 foot candles in storage areas shall be provided where ice is
				manufactured, processed, packaged, stored, or examined. Light bulbs, fixtures,
				skylights or other glass suspended over product areas shall be of the safety
				type or shielded to prevent contamination. in case of breakage.
D. Adequate screening and tight fitting
				closures shall be provided to prevent entry of insects, rodents, or other
				vermin.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-6 - Equipment and Utensils

Current through 2024-29, July 17, 2024
A. Filtering
				equipment must be designed to protect ice from contamination and must be
				subjected to periodic treatment and cleaning as required by food sanitation
				practice.
B. Equipment and utensils
				shall be adequate for their intended use.
C. Equipment and utensils shall be designed
				and constructed to enable easy cleaning and maintenance.
D. No ice product shall be contaminated by
				any equipment used in the manufacture, processing, or packaging of ice
				products. For purposes of this rule, contaminants may include, but not be
				limited to: lubricants, fuel, metal fragments, or contaminated water.
E. All product storage and holding areas are
				to be refrigerated, and shall be cleaned as often as necessary to keep them
				free from contamination.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-7 - Cleaning and Sanitization

Current through 2024-29, July 17, 2024
A. All equipment
				and utensils shall be maintained in a sanitary condition through cleaning at
				frequent intervals to prevent contamination of product.
B. Suitable facilities for cleaning equipment
				and utensils shall be provided at convenient locations.
C. All food contact surfaces shall be cleaned
				and sanitized prior to use and following any interruption during which such
				utensils and food contact surfaces may have become contaminated. Where such
				equipment and utensils are used in a continuous production operation, the food
				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.
D. Sanitization 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 180 degrees F.; or
(2) immersion for at least one minute in a
				clean solution containing at least 50 part per million available chlorine as
				hypochlorite and at a temperature of at least 75 degrees F., or immersion in a
				clean solution containing any other chemical sanitizing agent which has been
				approved by the Department, and that will provide the equivalent bactericidal
				effect of a solution containing at least 50 parts per million of available
				chlorine as hypochlorite at a temperature of at least 75 degrees F. for I
				minute;
(3) treatment with steam in
				the case of equipment too large to sanitize by immersion, but in which steam
				can be confined; or
(4) rinsing,
				spraying or swabbing with a chemical sanitizing solution of twice the strength
				required for that particular sanitizing solution in the case of equipment too
				large to sanitize by immersion. A chemical test kit or other device that
				measures the parts per million concentration of the chemical sanitizer shall be
				provided and used.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-8 - Sanitary Operations and Controls

Current through 2024-29, July 17, 2024
A. The water
				supply shall be ample for all operations and shall be of safe and sanitary
				quality and drawn from an approved public or private water supply system which
				is constructed, protected, operated and maintained in conformance with State
				laws. Private water supplies shall be tested yearly, and a copy of the water
				analysis shall be available on the premises.
B. Plumbing shall be of adequate size and
				design, and installed and maintained in compliance with State Plumbing Code, co
				carry sufficient quantities of water required to locations throughout the ice
				plant. Adequate floor drainage shall be provided in all areas where floors are
				subject to flood-type cleaning, or where normal operations release or discharge
				water or other liquid waste onto the floor, and floor drains shall be
				functional and properly trapped.
C.
				The potable water system shall be installed to preclude the possibility of
				backflow or back-siphonage into the system.
D. Sewage and waste water disposal shall be
				made into a public sewerage system or into an approved sewage disposal system
				which is constructed and operated in conformance with State and local laws,
				ordinances and regulations.
E.
				Toilets shall be adequate for the number of employees, and toilet rooms shall
				have self-closing doors not opening directly into any rooms used for
				manufacturing, processing or packaging. Handwashing facilities with hot and
				cold water under pressure shall be adequate and conveniently located in
				relation to the toilet and food processing areas. Toilet tissue, soap or
				detergent, paper towel or other one-use drying devices shall be provided at all
				times. Toilets and all handwashing facilities shall be maintained in a clean
				and sanitary condition. Handwash signs shall be posted. The toilet room shall
				be ventilated to the outside, kept free of odors, and be in good repair.
				Washable receptacles shall be provided for disposal of hand drying articles or
				waste material. A covered waste receptacle must be provided in toilet rooms
				that are used by women.
F. Rubbish
				shall be disposed of or stored in such a manner as to minimize odor, prevent
				waste from becoming an attractant, harborage or breeding place for vermin and
				insects and prevent contamination of food, food contact surfaces and water
				supply.
G. Effective measures shall
				be taken to protect against contamination of ice, in or on the premises, by
				cats, dogs, birds, rodents or insects.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-9 - Processes and Controls

Current through 2024-29, July 17, 2024
A. All operations
				in the receiving, inspecting, transporting, packaging, segregating, preparing,
				processing and scoring of ice shall be conducted in accord with adequate
				sanitation principles. Precautions shall be taken to assure that production
				procedures do not contribute contamination such as filth, harmful chemicals,
				undesirable microorganisms, or any other objectionable material to the finished
				product. Frozen unpackaged ice blocks intended for sale for human consumption
				or for the refrigeration of food products shall be washed thoroughly with
				potable water. Hands shall not come into direct contact with ice products at
				any time during manufacturing, processing, packaging and storage.
B. Ice manufactured for industrial purposes
				and defined as "industrial ice" shall be handled and stored separately from ice
				intended for human consumption.
C.
				Equipment shall be maintained in a sanitary condition through frequent cleaning
				including sanitization where indicated. Insofar as possible, equipment shall be
				taken apart for thorough cleaning.
D. Packaging processes or materials shall not
				transmit contaminants or objectionable substances to the product. Packaging
				materials shall be stored above the floor in a clean and dry location, and in
				such a manner chat they are protected from splash, dirt, or ocher
				contamination.
E. Chemical,
				microbiological or extraneous testing procedures shall be utilized where
				necessary to identify sanitation failures or food adulterants.
F. Manufacturers shall keep records and code
				products to enable them to identify specific lots affected by contamination or
				sanitation failure. All manufacturers and distributors of packaged ice shall
				maintain in writing a plan for the withdrawal or recall of problem
				ice.
G. Ice shall be stored and
				transported under conditions which will preclude all contamination and protect
				against deterioration of the product and the container.
H. Packaged ice must be tightly sealed and
				clearly labeled to show the name of the product, the net weight, the date code,
				and the name, address and zip code of the manufacturer or distributor. Staples
				are not permitted in the packaging of ice.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-10 - Personnel

Current through 2024-29, July 17, 2024
A. Employees shall wear clean outer garments
				and maintain a high degree of personal cleanliness, and wear effective hair
				restraints in the processing, manufacturing and packaging areas.
B. Employees shall remove all insecure
				jewelry to prevent contamination of product or equipment.
C. Hands shall be washed thoroughly in an
				adequate handwashing facility before starting work, after each absence from
				work station, and after any other time when the hands have become sailed or
				contaminated.
D. Gloves used in
				product handling shall be maintained in an intact, clean, and sanitary
				condition.
E. No person shall use
				tobacco in any form in ice processing, ice handling/packaging, ice storage, and
				equipment/utensil washing areas.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 351 - PACKAGED ICE MANUFACTURING AND PROCESSING › Section 001-351-11 - Licensing

Current through 2024-29, July 17, 2024
A.
Application and Fee
.
				Application for approval of Ice Manufacturing and Processing establishments
				shall be filed annually with the Department of Agriculture, Food and Rural
				Resources. A license fee of $30.00 shall accompany each application. In order
				to allow for the staggering of license expiration dates, initial licenses may
				be issued for a period exceeding twelve months. In such cases, the initial
				license fee 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.
The Commissioner shall, within 30 days following receipt of
				  application, issue a license to operate any food establishment which is found
				  to comply with this chapter and any rules and regulations adopted by the
				  Commissioner. When the Commissioner finds upon inspection that an applicant is
				  not in compliance with the requirements set forth by law and by this
				  regulation, the Commissioner may (a) deny a license; or (b) if the reasons for
				  non-compliance may be readily rectified, may issue a temporary or conditional
				  license; or (c)may proceed according to the provisions of the Maine
				  Administrative Procedure Act, 5M.R.S.A. §10051, to refuse to renew,
				  suspend, or revoke the license.
C.
Display
. Licenses issued
				shall be displayed in a place visible to consumers or other persons using a
				license establishment.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-I - 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. "Domesticated Deer" means
				Fallow Deer; family Cervidae, sub-family Cervinae, genus Dams; red deer, family
				Cervidae, sub-family Cervinae, genus Cervus, species Elaplus and any other
				species specified under subsection 1-A of Public Law 649; to be kept as
				domestic animals for the purpose of either breeding stock or for sale as
				food.
B. "Building" means the
				building or buildings or parts thereof, used for or in connection with, the
				manufacturing, processing packaging, labeling or holding of human
				food.
C. "Department" means the
				Maine Department of Agriculture, Food and Rural Resources.
D. "Food Processing and Manufacturing
				Establishments" means an establishment in which food is processed or otherwise
				prepared .and packaged for human consumption.
E. "Potentially Hazardous Food" means any
				perishable food which consists in whole or part, of milk or milk products,
				eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting
				rapid and progressive growth of infectious or toxigenic
				microorganisms.
F. "Corrosion
				Resistant Material" means those materials that maintain their original surface
				characteristics under prolonged influence of the food to be contacted, the
				normal use of cleaning compounds and bactericidal solutions, and other
				conditions of environment.
G.
				"Easily Cleanable" means readily accessible and of such material and finish and
				so fabricated, the residues may be completely removed by usual cleaning
				methods.
H. "Food Contact Surfaces"
				means those surfaces of equipment and utensils with which food normally comes
				into contact.
I. "Sanitary" means
				that all buildings, equipment, and utensils shall be suitable for their
				intended use, so designed and of such material and workmanship as to be
				adequately cleanable and properly maintained.
J. "Wholesome" means food in sound condition,
				clean and free from adulteration and otherwise suitable for human
				consumption.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-II - PLANT CONTROL AND DESIGN

Current through 2024-29, July 17, 2024
A. Adequate
				ventilation shall be provided to eliminate objectionable odors and vapors,
				including steam, and constructed in such a manner as to avoid possible airborne
				contamination.
B. Processing room
				floors shall be graded to a trapped drain to allow for complete runoff of
				liquids.
C. Toilet sever lines
				shall be separate from other drainage lines to a point outside the
				building.
D. Metal is recommended
				for floor drains, but other suitable materials may be used.
E. Furnace room shall be separate from the
				processing area.
F. Separate
				handwashing sink shall be provided in the processing area, operated by a foot
				treadle.
G. Holding pens must be
				clean and maintained in an sanitary manner.
H. Floors, walls, and ceilings shall be
				constructed so as to be readily cleanable and shall be kept clean and in good
				repair.
I. Fixtures, ducts, pipes
				shall not be suspended over working areas in a manner whereby drip may
				contaminate foods, raw materials or equipment.
J. Operations which may cause
				cross-contamination with bacteria, molds, toxic, chemicals, filth, or the like
				shall be separated by partitions or located in different parts of the
				plant.
K. Adequate lighting shall
				be provided where food or food ingredients are stored, processed or examined,
				where equipment or utensils are washed, and in handwashing areas, dressing and
				locker rooms and toilets.
L. Light
				bulbs, fixtures, skylights, or other glass suspended over exposed food in any
				step of preparation, shall be of the safety type or otherwise protected to
				prevent food contamination in case of breakage.
M. Adequate screening, where necessary, shall
				be provided to exclude birds, dogs, flies and other vermin and
				rodents.
N. The grounds of the
				outer building or buildings shall be reasonably clean and well drained, free
				from any materials or conditions that create rodent, bird and or insect
				harborages and free from other nuisances and sources of
				contamination.
Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 352 - DOMESTICATED DEER PROCESSING › Section 001-352-III - EQUIPMENT AND UTENSILS

Current through 2024-29, July 17, 2024
A. Knives and saws
				that are used in skinning operation shall not be used for the evisceration
				process. Sheaths and scabbards must be available for storage of
				knives.
B. Hooks and gambrels used
				in the process shall be made of non corrosive material and be easily
				washable.
C. Equipment and utensils
				shall be adequate for their intended use.
D. Equipment and utensils shall be designed
				and constructed to enable easy cleaning and maintenance.
E. Equipment shall not contaminate food with
				lubricants, fuel, metal fragments, contaminated water and the like.