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 001-346-3 - FOOD CONCERNS
- Subsection 001-346-3-1 - Compliance with Food Law
- Subsection 001-346-3-2 - Animals Slaughtered and Processed Under Inspection
- Subsection 001-346-3-3 - Rendering
- Subsection 001-346-3-4 - Package Integrity
- Subsection 001-346-3-5 - Packaged and Unpackaged Food; Separation, Packaging, and Segregation
- Subsection 001-346-3-6 - Temperature Requirements
- Subsection 001-346-3-7 - Food Contact with Equipment and Utensils
- Subsection 001-346-3-8 - Miscellaneous Sources of Contamination
- Subsection 001-346-3-9 - Food Storage, Allowable Areas
- Subsection 001-346-3-10 - Food Storage, Prohibited Areas
- Subsection 001-346-3-11 - Cooling, Heating, and Holding Capacities
- Subsection 001-346-3-12 - Cooling Times and Temperatures
- Subsection 001-346-3-13 - Cooling Methods
- Subsection 001-346-3-14 - Frozen Food Storage
- Subsection 001-346-3-15 - Ice
- Subsection 001-346-3-16 - Food Preparation Preventing Contamination
- Subsection 001-346-3-17 - Raw Animal Foods, Heating Times and Temperatures
- Subsection 001-346-3-18 - Raw Animal Food, Microwave Cooking
- Subsection 001-346-3-19 - Reheating for Hot Holding
- Subsection 001-346-3-20 - Reheating for Immediate Service
- Subsection 001-346-3-21 - Food Temperature Measuring Devices
- Subsection 001-346-3-22 - Thawing Potentially Hazardous Foods
- Subsection 001-346-3-23 - Potentially Hazardous Food, Slacking
- Subsection 001-346-3-24 - Potentially Hazardous Food, Hot and Cold Holding
- Subsection 001-346-3-25 - Variance Requirement
- Subsection 001-346-3-26 - Reduced Oxygen Packaging Criteria
- Subsection 001-346-3-27 - Standards of Identity
- Subsection 001-346-3-28 - Honestly Presented
- Subsection 001-346-3-29 - Consumer Warnings, Date Information
- Subsection 001-346-3-30 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
- Subsection 001-346-3-31 - Prohibited Re-service and Prohibited Food, Unless a Specific HACCP Plan is Being Utilized
- Subsection 001-346-3-32 - Meat and Poultry Establishment Processing Requirements
- Subsection 001-346-3-33 - Tagging Food Products, "Maine Retained"
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