Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - MAINE MILK COMMISSION
Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS
- Section 001-358-1 - Definitions
- Section 001-358-2 - Processes and Controls
- Section 001-358-3 - Cleaning and Sanitization of Food Contact Surfaces
- Section 001-358-4 - Sanitary Operations and Controls
- Section 001-358-5 - Equipment and Utensils
- Section 001-358-6 - Personnel
- Section 001-358-7 - Plant Construction
Current through 2024-13, March 27, 2024
Summary: The purpose of this chapter is to set forth rules for the processing and manufacture, and home food manufacturing of potentially hazardous foods, with particular emphasis on crabmeat processing. Compliance with existing Food Processing and Home Food Manufacturing regulations is also required.
STATUTORY AUTHORITY: 22 MRSA §§2151 , 2153
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