Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 346 - RULES GOVERNING MEAT AND POULTRY INSPECTION AND LICENSING
Sec2 001-346-2 - REQUIREMENTS FOR PLAN SUBMISSION; LICENSE APPLICATION AND ISSUANCE; INSPECTION
- Subsection 001-346-2-1 - Prerequisite for Operation
- Subsection 001-346-2-2 - Submission and Contents of the License Application
- Subsection 001-346-2-3 - Qualifications and Responsibilities of Applicants
- Subsection 001-346-2-4 - Issuance of License
- Subsection 001-346-2-5 - Requirement for Plans and Specifications
- Subsection 001-346-2-6 - Contents of the Plans and Specifications
- Subsection 001-346-2-7 - Approval of Plans and Specifications
- Subsection 001-346-2-8 - Pre-Operational Inspections
- Subsection 001-346-2-9 - Application for Official Inspection, Granting Inspection, Official Numbers, and Withdrawal of Inspection
- Subsection 001-346-2-10 - Denial of License Application, Notice
- Subsection 001-346-2-11 - Responsibilities of the License Holder
- Subsection 001-346-2-12 - Ceasing Operations and Reporting
- Subsection 001-346-2-13 - Resumption of Operations
- Subsection 001-346-2-14 - Conditions Warranting Remedy
- Subsection 001-346-2-15 - Administrative Meetings
- Subsection 001-346-2-16 - Stop Sale or Use Order
- Subsection 001-346-2-17 - Suspension or Revocation
- Subsection 001-346-2-18 - Establishing Inspection Interval
- Subsection 001-346-2-19 - Performance and Risk Based Inspections
- Subsection 001-346-2-20 - Access for Inspection
- Subsection 001-346-2-21 - Documenting Information and Observations
- Subsection 001-346-2-22 - Timely Correction for Critical Item Violation
- Subsection 001-346-2-23 - Verification and Documentation of Correction for Critical Item Violation
- Subsection 001-346-2-24 - Time Frame for Correction for a Non-Critical Violation
- Subsection 001-346-2-25 - Issuing Report and Obtaining Acknowledgement of Receipt
- Subsection 001-346-2-26 - Refusal to sign Acknowledgement
- Subsection 001-346-2-27 - Examining, Sampling, and Testing Food
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