Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 332 - RABBIT PROCESSING
Section 001-332-11 - EQUIPMENT AND UTENSILS

Universal Citation: 01 ME Code Rules ยง 001-332-11

Current through 2024-38, September 18, 2024

A. Equipment and utensils used for the preparation, processing, or other handling of any rabbit product in the establishment shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained.

B. The design, construction, and use of equipment and utensils shall preclude the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants.

C. All equipment should be so installed and maintained as to facilitate the cleaning of the equipment and of all adjacent spaces.

D. Food-contact surfaces made of shall be corrosion-resistant nontoxic materials designed to withstand the environment of their intended use and the action of food, and, if applicable, cleaning compounds and sanitizing agents. Food-contact surfaces shall be maintained to protect food from being contaminated by any source, including unlawful indirect food additives.

E. Cleanable refuse containers shall be provided, and such containers shall be kept covered.

F. Trucks and receptacles used for handling inedible products shall be constructed of non-corrosive material of such material and workmanship as to be adequately cleanable, properly maintained and shall be conspicuously and distinctly marked for inedible use only. Trucks and receptacles marked for inedible uses shall not be used for handling of any edible product

G. Where grading bins are used for ready-to-cook rabbits, they shall be of sufficient number and capacity to handle the grading adequately without the use of makeshift bins, and all bins of ready-to-cook rabbits shall be kept off the floor.

H. Conveyors

(1) Conveyors used in the preparation of ready-to-cook rabbits shall be of metal or other acceptable material and of such construction as to permit thorough and ready cleaning of both rabbit carcasses and inspection of the irviscera.

(2) Overhead conveyors shall be so constructed and maintained that they do not allow grease, oil, or dirt to accumulate on the drop chain or shackle, which shall be of noncorrosive metal.

(3) Nonmetallic belt-type conveyors used in moving edible products shall be of water-proof composition.

I. Inspection, eviscerating, and cutting tables shall be made of metal and be so constructed and placed to permit thorough cleaning.

J. In establishments where no conveyors are used, each carcass shall be eviscerated in an individual metal tray of seamless construction.

K. Water spray washing equipment shall be used for washing carcasses inside and out.

L. Watertight receptacles shall be used for entrails and other waste resulting from preparation of ready-to-cook rabbits.

M. Receptacles for holding or handling diseased carcasses and diseased parts of carcasses shall be so constructed as to be readily and thoroughly cleaned.

N. Freezing equipment should be adequately equipped to freeze ready-to-cook rabbits solid in less than 48 hours. Ready-to-cook rabbits should be stored at 0 °F. or below, with the temperature maintained as constant as possible.

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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.