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 001-346-7 - CLEANING, SANITIZATION AND STORAGE EQUIPMENT AND UTENSILS
- Subsection 001-346-7-1 - Equipment Food Contact Surfaces and Utensils
- Subsection 001-346-7-2 - Manual Ware-washing, Sink Compartment Requirements
- Subsection 001-346-7-3 - Hot Water and Chemical Sanitization
- Subsection 001-346-7-4 - Ware-washing Equipment, Clean Solutions
- Subsection 001-346-7-5 - Manual Ware-washing Equipment, Chemical Sanitization Using Detergent Sanitizers
- Subsection 001-346-7-6 - Manual Ware-washing Equipment, Hot Water Sanitization Temperatures
- Subsection 001-346-7-7 - Temperature Measuring Devices, Manual Ware-washing
- Subsection 001-346-7-8 - Sanitization Requirements at Official Meat and Poultry Establishments
- Subsection 001-346-7-9 - Tagging Unsanitary Equipment, Utensils, Rooms, or Compartments
- Subsection 001-346-7-10 - Sanitizing Food Contact Surfaces in Commercial Slaughter Establishments
Disclaimer: These regulations may not be the most recent version. Maine may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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