Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 358 - RULES FOR MANUFACTURING OF POTENTIALLY HAZARDOUS FOODS
Section 001-358-7 - Plant Construction

Universal Citation: 01 ME Code Rules ยง 001-358-7

Current through 2024-38, September 18, 2024

A. New plants constructed should have operations in natural sequence to eliminate potential contamination factors.

1. Sorting-grading rooms, where used.

2. Cooker-cooking room.

3. Cooling-storage area, adequately vented, and opening directly into refrigerated rooms used to store cooked crabs.

4. Picking room. Exits shall be provided from this room so as to eliminate unessential traffic through other parts of the plant.

5. Equipment washing-storage room. If an extra room is provided for washing and storing of utensils, a direct entrance shall be provided into the picking room.

6. Weighing and packing room shall be so situated and arranged as to give the packing room personnel a full view of the picking room.

7. All units shall be directly connected and under one roof so as to eliminate contamination potentials.

8. Floors shall have at least 1/14 inch grade per foot.

9. Walls shall be of smooth, nonporous, easily cleanable construction.

10. Floor/wall joints should be covered.

11. One handwash sink shall be provided for each ten pickers. A container for sanitizer shall be provided near the handwash facilities.

12. A two-compartment sink with hot and cold running water. This unit shall be used for scrubbing utensils and rinsing in a bactericidal solution.

B. Violations

Any person who violates any provision of this rule may be punished in any manner authorized under Chapter 551 of Title 22 MRSA §§2151 - 2171).

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