Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 348 - POULTRY SLAUGHTER AND PROCESSING WITH GROWER/PRODUCER EXEMPTION
Section 001-348-1 - Definitions

For purposes of this chapter and unless the context otherwise indicates, the following words shall have the following meanings.

1. "Adequate" means that which is needed to accomplish the intended purpose in keeping with good public health practice.

2. "Adulteration" means the product bears or contains a substance that makes it potentially injurious to health, or that has been held, packed or produced under insanitary conditions.

3. "Building" means the building or buildings or parts thereof, or associated workspaces used for or in connection with, the slaughter, processing, packaging, labeling or holding of food intended for human consumption.

4. "Corrosion resistant material" means those materials that maintain their original surface characteristics under prolonged influenced of the food to be contacted, the normal use of cleaning compounds and bactericidal solutions, and other conditions of the environment.

5. "Commerce" means the exchange or transportation of products solely within the State.

6. "Cut-up" means that a whole poultry carcass would be sectioned into halves, quarters or other parts, or ground, without changing the character of the product through either cooking, curing, smoking, canning, salting, stuffing, rendering, combining with other ingredients, or otherwise being manufactured or processed.

7. "Department" means the Maine Department of Agriculture, Food and Rural Resources.

8. "Easily cleanable" means readily accessible and of such material and finish and so fabricated, that residues may be completely removed by usual cleaning methods.

9. "Exempt" means that certain operations qualify to operate without mandatory, continuous bird-by-bird inspection, during slaughter, processing and packaging operations.

10. "Food" means any article used or intended to be used by human beings for food, drink, confection or condiment, whether simple or compound or any part or ingredient thereof or the preparation thereof.

11. "Food contact surfaces" means those surfaces of equipment and utensils with which food normally comes in contact.

12. "Food processing and manufacturing" means an establishment in which food is processed or otherwise prepared and/or packaged for human consumption.

13. "Grower/Producer Exempt Status" means a grower/producer of less than 1000 birds that meets the licensing requirements of this chapter.

14. "HRI" refers to Hotel, Restaurants, and Institutions (i.e.: hospitals, prisons, schools, nursing homes, group homes, etc.)

15. "Misbranded" means that poultry products that are transported or distributed in commerce do not bear a label with specific required identification and information.

16. "Perishable food" means any food of such type or in such condition or physical state that it may spoil or otherwise become unfit for human consumption.

17. "Potentially hazardous food" means any perishable food which consist, in whole or in part, of milk or milk products, eggs, meat, poultry, fish, shellfish or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.

18. "Processed or Processing" for purposes of this chapter, processing refers to operations in which the carcasses of slaughtered poultry are eviscerated, washed, rinsed, cooled, packaged and labeled. Processing does not include cut-up or further processing.

19. "Safe temperatures" as applied to potentially hazardous food means product temperature of 40 ° F or below, and 140° F or above.

20. "Safe Handling Instructions" as applied to non-ready-to-eat poultry products shall be a statement to include: "Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw poultry separate from other foods. Wash working surfaces, including cutting boards, utensils, and hands after touching raw poultry. Cook thoroughly to an internal temperature of at least 165°F maintained for at least 15 seconds. Keep hot foods hot. Refrigerate leftovers immediately or discard."

21. "Sanitary" means that all buildings, associated workspaces, equipment, and utensils shall be suitable for their intended use, and be so designated and of such material and workmanship as to be easily cleanable and properly maintained.

22. "Slaughter" refers to the act of killing and de-feathering poultry.

23. "Wholesome" means food in sound condition, clean, free from adulteration and otherwise suitable for human consumption.