Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 343 - FOOD PROCESSING AND MANUFACTURING
Section 001-343-6 - Sanitary Operations and Controls

A. The water supply shall be ample for operations, and shall be of safe and sanitary quality. Water may be drawn from a public or private supply. Private water supplies shall be tested yearly.

B. Hot and cold running water under pressure shall be provided in all areas where foods are processed. Only a two bay sink made of corrosion resistant material shall be used for washing equipment and utensils.

C. Sewage disposal shall be made into a public sewerage system or into an adequate private sewerage system.

D. Adequate floor drains shall be provided in areas where floors are subjected to flooding type of cleaning or where there is release or discharge of water or waste onto the floor.

E. Toilets shall be adequate for the number of employees and have self-closing doors not opening directly into any rooms used for processing or packaging. Handwashing facilities shall be adequate and conveniently located in relation to the toilet and food processing area. Soap or detergent, and paper towels or other one use drying devices, shall be provided at all times. Toilet and handwashing facilities shall be maintained in a clean and sanitary condition. Handwash signs shall be posted. The toilet room shall be ventilated to the outside, kept free of odors, clean and in good repair.

F. Offal and rubbish shall be conveyed, disposed of or stored in such a manner as to minimize the development of odor, prevent waste from becoming an attractant, harborage or breeding place for vermin and flies and prevent contamination of food, food contact surfaces and water supply.

G. Effective measures shall be taken to protect against contamination of food in or on the premises by cats, dogs. birds, rodents or insects.

H. Buildings, fixtures and other physical facilities shall be kept in good repair and maintained in an orderly, sanitary condition at all times.

I. Cleaning operations shall be conducted in such a manner as to minimize food contamination or the contamination of food contact surfaces.

J. Only detergents, disinfectants and other cleaning supplies contained in the current List of Chemical Compounds, Authorized for use under U.S.D.A. Inspection and Grading Programs shall be used in food manufacturing and processing facilities. Such detergents, disinfectants, and cleaning supplies shall be used only for their approved purposes as noted in the List.