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 001-348-7 - Processes and Controls

1. All materials used in the processing operation shall be stored under conditions which will protect against contamination and deterioration.

2. Containers and carriers of raw materials shall be inspected on receipt to assure that their condition will not contribute to contamination or deterioration of product.

3. Any ice used in contact with the product shall be made from potable water and be manufactured in accordance with all applicable food safety standards. It shall be stored, transported and handled in a sanitary manner. Ice may not be re-used. Each lot of poultry requires fresh ice from a potable source.

4. Food processing areas and equipment used for the processing of human food shall not be used in the processing of animal feed or inedible products unless such use cannot result in the contamination of human food.

5. Processing equipment shall be maintained in a sanitary condition through frequent cleaning and shall be sanitized where necessary.

6. Chemical, microbiological or extraneous testing procedures shall be utilized where necessary to identify sanitation failures or food adulterations.

7. Packaging processes or materials shall not transmit contaminants or objectionable substance to the product.

8. Processors shall keep records, so as to enable them to identify specific food lots affected by contamination, spoilage or insanitary conditions and must make these records available to department inspectors upon their request at all reasonable times.

9. Finished products shall be stored and transported under conditions which will preclude all contamination and protect against deterioration of the product and the container.

10. Poultry carcasses should be cooled. Methods to cool poultry carcasses include, cavity of carcasses filled with and covered with potable ice in a clean container until cold, or carcasses cooled under cold running water in a clean container until cold, or carcasses bagged, labeled, immediately frozen at less than 10°F, or other acceptable, sanitary means of chilling carcasses in a timely manner. Poultry carcasses should be placed in cold storage until sold. Cold Storage can be part of the processing facility, adjacent to the processing facility, within the producer's house, or other areas, and must be dedicated to any food to be sold (cold storage cannot be used to store personal food items). Cross contamination from other commercial products kept in the cold storage must be eliminated.