Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 343 - FOOD PROCESSING AND MANUFACTURING
Section 001-343-1 - Definitions
Current through 2024-38, September 18, 2024
For 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. "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. "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 the environment.
D. "Department" means the Maine Department of Agriculture, Food And Rural Resources.
E. "Easily cleanable" means readily accessible and of such material and finish and so fabricated, that residues may be completely removed by usual cleaning methods.
F. "Food" means any article used or intended to be used by human beings for food, drink, confection or condiment, whether simple or compound or any part or ingredient thereof or the preparation thereof.
G. "Food contact surfaces" means those surfaces of equipment and utensils with which food normally comes in contact.
H. "Food processing and manufacturing" means an establishment in which food is processed or otherwise prepared and packaged for human consumption.
I. "Perishable food" means any food of such type or in such condition or physical state as it may spoil or otherwise become unfit for human food.
J. "Potentially hazardous food" means any perishable food which consists in whole or in 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.
K. "Safe temperatures" as applied to potentially hazardous food means air temperature of 45E F or below and 140E F or above.
L. "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.
M. "Wholesome" means food in sound condition, clean, free from adulteration and otherwise suitable for human consumption.
