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 001-348-3 - Construction and Design

1. Floors, walls and ceilings shall be constructed so as to be readily cleanable and shall be kept clean and in good repair.

2. Fixtures, ducts, pipes shall not be suspended over working areas in a manner whereby dripping may contaminate foods, raw materials or equipment.

3. Poultry slaughter/de-feathering areas shall be separated from the processing area by walls with self closing doors or a pass through designed in such a way to prevent contamination from the slaughter area. Alternatively, poultry slaughter/de-feather area may be located outside provided it is located in an area that is well drained, blood is collected, protection from contamination from above is provided, de-feathered poultry are placed in an easily cleanable, covered container before transport to processing facility, and sanitary conditions are maintained. For example, lean-to connected to the processing facility, a separate area covered by a sun shelter, a separate area covered by screened tent, etc.

4. Adequate lighting shall be provided where poultry is slaughtered, de-feathered, eviscerated, stored or examined, where equipment or utensils are washed, and in hand washing areas, dressing and locker rooms and toilets.

5. Light bulbs, fixtures, skylights, or other glass suspended over exposed food in any step of preparation shall be of the safety type or be otherwise protected to prevent food contamination in case of breakage.

6. Adequate ventilation shall be provided to eliminate objectionable odors and vapors, including steam, and be constructed in such a manner as to avoid possible airborne contamination from poultry slaughter/de-feathering areas and processing areas.

7. Adequate screening of outer openings, where necessary, shall be provided to exclude birds, pets, flies and other vermin and rodents.

8. Toilets, if provided, shall have a hand wash sink with soap or detergent and disposable towels or other one-use drying devices available at all times. Hand washing and toilet facilities shall be maintained in a clean and sanitary condition. Hand wash signs shall be posted. Toilet rooms, if opening directly into any rooms used for processing or packaging, shall be equipped with self-closing doors. Toilets shall be maintained in a clean and sanitary condition. The toilet room shall be ventilated to the outside, and be kept free of odors, clean and in good repair.