Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 347 - BIRCH AND MAPLE SYRUP PROCESSING
Section 001-347-5 - Sanitary Facilities and Controls

A. The water supply shall be ample for all operations and shall be obtained from a potable public or private supply. Private water supplies shall be tested yearly. Small operations that bottle syrup only, directly from the evaporator, and utilize hot water drawn from the evaporator for equipment sanitizing are exempt from water testing.

B. All utensils and food contact surfaces of equipment used in the plant shall be cleaned prior to use and following any interruption during which such utensils and contact surfaces may have become contaminated.

C. Hand washing facilities shall be located in or conveniently available near the processing area.

D. Toilet facilities shall be provided to comply with United States Department of Labor standards in 29 CFR, section 1910.141. Birch and maple syrup processors are exempted from the requirements of this section if the processing plant is operated by the owner and immediate family members only and utilizes no outside employees, provided a toilet is available for immediate family in a family household conveniently located near the processing facility.

E. Sale of birch and maple syrup and birch and maple products made from permanent structures located at agricultural fairs on fair grounds may, with prior approval from the Department, utilize temporary hand washing and temporary ware washing facilities to comply with sanitary requirements and practices to assure safe food products are sold. Equipment used at these facilities that require disassembly for cleaning and sanitizing shall be disassembled at the end of each day and cleaned and sanitized, using a previously-approved method, before the start of the next day's activities. These temporary activities shall be limited to a period of not more than two weeks.

F. Birch and maple syrup shall be bottled hot at a temperature not less than 1850 F.

G. The pipeline tube shall be cleaned with an approved food grade sanitizer solution and rinsed prior to use and following any interruption during which the tube may have become contaminated.