Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 331 - STATE OF MAINE FOOD CODE 2001
Chapter 4 - EQUIPMENT, UTENSILS, AND LINENS
Section 001-331-4-9 - PROTECTION OF CLEAN ITEMS

Universal Citation: 01 ME Code Rules ยง 001-331-4-9

Current through 2024-38, September 18, 2024

4-901 Drying

4-901.11 Equipment and Utensils, Air-Drying Required.

After cleaning and Sanitizing, Equipment, and Utensils:

(A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 (Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface Sanitizing solutions)), before contact with Food; and

(B) May not be cloth dried except that Utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

4-901.12 Wiping Cloths, Air-Drying Locations.

Wiping cloths laundered in a Food or Eating Establishment that does not have a mechanical clothes dryer as specified in ¶ 4-301.15(B) shall be air-dried in a location and in a manner that prevents contamination of Food, Equipment, Utensils, Linens, and Single-Service and Single-Use Articles and the wiping cloths. This section does not apply if wiping cloths are stored after laundering in a sanitizing solution as specified under § 4-501.114.

4.902 Lubricating and Reassembling

4-902.11 Food-Contact Surfaces.

Lubricants as specified under § 7-205.11 shall be appliedto Food-Contact Surfacesthat require lubrication in a manner that does not contaminate Food-Contact Surfaces.

4-902.12 Equipment.

Equipment shall be reassembled so that Food-Contact Surfaces are not contaminated.

4-903 Storing

4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
(A) Except as specified in ¶ (D) of this section, cleaned Equipment and Utensils, laundered Linens, and Single-Service and Single-Use Articles shall be stored:
(1) In a clean, dry location;

(2) Where they are not exposed to splash, dust, or other contamination; and

(3) At least 15 cm (6 inches) above the floor.

(B) Clean Equipment and Utensils shall be stored as specified under ¶ (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and

(2) Covered or inverted.

(C) Single-Service and Single-Use Articles shall be stored as specified under ¶ (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

(D) Items that are kept in closed packages may be stored less than 15 cm (6 inches) above thefloor on dollies, pallets, racks, and skids that are designed as specified under § 4-204.122.

4-903.12 Prohibitions.
(A) Except as specified in ¶ (B) of this section, cleaned and Sanitized Equipment, Utensils, laundered Linens, and Single-Service and Single-Use Articles may not be stored:
(1) In locker rooms;

(2) In toilet rooms;

(3) In garbage rooms;

(4) In mechanical rooms;

(5) Under sewer lines that are not shielded to intercept potential drips;

(6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed;

(7) Under open stairwells; or

(8) Under other sources of contamination.

(B) Laundered Linens and Single-Service and Single-Use Articles that are Packaged or in a facility such as a cabinet may be stored in a locker room.

4-904 Handling

4-904.11 Kitchenware and Tableware.
(A) Single-Service and Single-Use Articles and cleaned and Sanitized Utensils shall be handled, displayed, and dispensed so that contamination of Food- and lip-contact surfaces is prevented.

(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by Employees and by Consumers if Consumer self-service is provided.

(C) Except as specified under ¶ (B) of this section, Single-Service Articles that are intended for Food- or lip-contact shall be furnished for Consumer self-service with the original individual wrapper intact or from an Approved dispenser.

4-904.12 Soiled and Clean Tableware.

Soiled Tableware shall be removed from Consumer eating and drinking areas and handled so that clean Tableware is not contaminated.

4-904.13 Preset Tableware.
(A) Except as specified in ¶ (B) of this section, Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.

(B) Preset Tableware may be exposed if:
(1) Unused settings are removed when a Consumer is seated; or

(2) Settings not removed when a Consumer is seated are cleaned and Sanitized before further use.

Disclaimer: These regulations may not be the most recent version. Maine may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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