Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 334 - PACKING OF SARDINES
Section 001-334-2 - Equipment

A. The fish boats bringing fish to the factory shall be kept clean and provided

B. Fish pumps, pickling tanks, sluices and refrigeration systems shall be constructed in a manner to be kept clean and they shall be kept clean, free from scales, fish or particles of fish.

C. The screens used to spill the conveying water shall be removable and shall be kept clean and be so constructed as to prevent sluicing water from entering the pickling tanks.

D. Pickling tanks shall be tight, sound and cleanable and shall be kept clean.

E. Pickling brine and refrigeration brine shall be changed daily or after each operation, or often enough to prevent souring. No sour brine shall be used.

F. Pipe lines used to convey fluid or semi-fluid products shall be so constructed that they can be readily and thoroughly cleaned.

G. Carts and pans shall be kept in good repair, shall be constructed in a manner to facilitate cleaning and be kept free from rust. Carts and pans shall be kept clean, free from grease, dirt and accumulated fish waste, and the plant shall be equipped with adequate facilities for cleaning carts and pans.

H. Steam boxes shall be kept clean and the doors kept open when the boxes are not in use.

I. The dryer shall be kept clean and shall be of adequate size and efficiency to perform the function for which it is intended.

J. Carriers which convey the fish and cans to the packing tables shall be constructed in a manner to be kept clean and to insure fish not being contaminated and to assure the cans being kept clean, free from dust and dirt. All sardine cans shall be removed from the conveyor at the end of each day's work and properly stored in closed containers until used and the can conveyor shall be thoroughly cleaned. If can-bins are used, they shall be enclosed, including a proper cover to insure the cans not being contaminated with dust or dirt or other foreign material. Also, the can removal opening shall be constructed in a manner to prevent waste fish from entering the opening while fish are being packed. Any cans which may have been contaminated shall be removed and washed to insure their being free of any foreign material.

K. Cans and covers shall be clean and shall be stored in such a manner as to prevent contamination. Cases of empty cans shall not be kept uncovered on the factory floor. There shall be ample and proper storage room for all cans.

L. Cans shall be kept picked up off the floor and these and other dirty sardine cans shall not be permitted to accumulate in the plant. They shall be washed free of all foreign material daily before being returned to the supply.

M. Cans after retorting shall be free from oil and dirt before being packed for shipment.

N. Packing tables shall be washed daily or after each operation with all fish scales and fish waste being completely removed. They shall be well constructed in a manner to be easily cleanable; the tops shall be constructed preferably of hard wood or metal and shall be free from cracks. Lunches shall not be eaten at the packing tables.

O. The floor shall be cleaned daily or after each operation. Provision shall be made to prevent accumulation of fish on the floor during packing.

P. Pans shall be kept clean and not stacked on top of each other in such a way that the top pans contaminate the fish below. Containers and other equipment used for holding the partially processed product and ingredients shall not be stacked in such a manner as to permit contamination of the product or the ingredients.

Q. The pan trucks and the trucks used to convey canned fish to the closing machine shall be kept clean.

R. Pans shall be stored off the floor.

S. Screens shall be provided for the windows and doors and other openings of the factory where necessary to facilitate proper fly control.

T. No rags, caps or any article of clothing shall be placed in the can bins, on top of cans or under the packing room tables.

U. Belts conveying the fish to and from the closing machine shall be kept clean.

V. Retorts shall be kept clean and proper retorting procedure shall be followed. Water cooling of all fish is recommended. Fish in the retort shall be heated to and held at sufficient time and temperature to insure sterility of the product.

W. The shipping room shall be clean and properly lighted. Adequate space shall be provided for cooling of the cans. Cans shall be properly cooled before being cased and stored in blocks.

X. Waste may be conveyed directly to a trailer truck or a trailer truck bin for temporary storage and daily removal. The trailer truck shall be set on a properly drained concrete floor or slab which shall be kept clean and free from an accumulation of waste fish. If waste fish is stored in bins, these shall be constructed in a manner to be easily cleaned and shall be kept clean to prevent the breeding of flies therein and there shall be a properly drained concrete slab under and about the waste bin where necessary to prevent contamination of surroundings. Waste shall be removed frequently and shall not be allowed to be a nuisance about the plant.