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
Current through 2024-13, March 27, 2024
For the purposes of this chapter and unless the context otherwise indicates, the following words shall have the following meanings:
A. "Corrosion resistant material" means those materials that maintain acceptable sanitary surface characteristics under prolonged influence of the food to be contacted, the normal use of cleaning compounds and sanitizing solutions, and other conditions of the use environment.
B. "Department" means the Maine Department of Agriculture, Food and Rural Resources.
C. "Easily cleanable" means readily accessible and of such material and finish and so fabricated that residue be effectively removed by normal cleaning methods.
D. "Food-contact surfaces" means those surfaces of equipment and utensils with which food normally comes into contact, and those surfaces from which food may drain, drip, or splash back onto surfaces normally in contact with food.
E. "Potentially hazardous food" means any food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, edible crustaceans, or other ingredients, including synthetic ingredients, and which is in a form capable of supporting rapid and progressive growth of infectious or toxigenic microorganisms.
F. "Sanitization" means effective bactericidal treatment of food contact surfaces by a process that is effective in destroying vegetative cells of pathogenic bacteria and in substantially reducing other microorganisms. Such treatment shall not adversely affect the product and shall be safe for the consumer.
