Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 343 - FOOD PROCESSING AND MANUFACTURING
Section 001-343-5 - Cleaning and Sanitization of Food Contact Surfaces
Current through 2024-38, September 18, 2024
A. All equipment and utensils shall be maintained in a sanitary condition through cleaning at frequent intervals to prevent contamination of food and food products.
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 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.
D. Sanitization shall be accomplished by one of the following methods;
E. All cleaned and sanitized portable equipment and utensils shall be stored above the floor in a clean and dry location in such a manner that all food contact surfaces are protected from splash, dust or other contamination.